Careme

Ingredients

• Alaska sockeye salmon fillet

  12 ounces, cut into 2 portions $16.66
• Organic delicata squash

  1 1/4 pounds $1.66
• Olive oil

  2 tablespoons
• Fine sea salt

  1 1/2 teaspoons
• Black pepper

  1/4 teaspoon
• Dijon mustard

  2 teaspoons
• Pure maple syrup

  1 tablespoon
• Lemon

  1 medium $0.89
• Parsley

  2 tablespoons chopped $0.99

Instructions

1. Heat the oven to 425°F and line a large rimmed sheet pan with parchment. Scrub 1 1/4 pounds delicata squash, halve lengthwise, and scoop out the seeds. Leave the edible skin on and slice into 1/2-inch half-moons.

2. Pat 12 ounces salmon dry, check for pin bones, and divide into 2 portions if needed. Season with 3/4 teaspoon fine sea salt and set aside while the squash begins roasting.

3. Toss the squash on the sheet pan with 1 tablespoon olive oil, 3/4 teaspoon fine sea salt, and 1/4 teaspoon black pepper. Spread into a single layer and roast for 20 minutes, turning after 12 minutes.

4. Zest 1 medium lemon to yield 1 teaspoon zest, squeeze 2 teaspoons juice, and cut the rest into wedges. Chop enough parsley to yield 2 tablespoons; set the parsley and lemon wedges aside.

5. Stir together the glaze in a small bowl:

   • 1 tablespoon olive oil
   • 2 teaspoons Dijon mustard
   • 1 tablespoon pure maple syrup
   • 1 teaspoon prepared lemon zest
   • 2 teaspoons prepared lemon juice

6. Move the squash toward the edges of the pan, leaving space between the pieces. Set the salmon skin-side down in the center and brush with the glaze. Roast for 8–12 minutes, depending on thickness, until the salmon reaches 125°F in its thickest part and the squash is browned and tender. Rest the salmon for 3 minutes.

7. Divide the roasted squash between two plates and nestle a salmon portion alongside it. Spoon any glaze from the parchment over the salmon, scatter with the prepared parsley, and serve with the lemon wedges.

Want more detail? See the temperature guide.

Ingredients

• Boneless skinless chicken breast

  12 ounces $5.49
• Whole-grain bulgur wheat

  1/2 cup dry (about 3 ounces), medium or coarse grind $2.99
• Organic dino kale

  1 large bunch (about 8 ounces) $2.99
• Organic carrots

  8 ounces $1.99
• Lemon

  1 medium, yielding 2 tablespoons juice $0.89
• Organic garlic

  2 cloves $6.99
• Plain low-fat Greek yogurt

  1/2 cup
• Olive oil

  1 1/2 tablespoons
• Ground cumin

  1 teaspoon
• Sweet paprika

  1 teaspoon
• Fine sea salt

  1 3/4 teaspoons, divided
• Ground black pepper

  1/4 teaspoon

Instructions

1. Prepare the vegetables: strip the tough stems from 1 large bunch dino kale and thinly slice the leaves; wash and drain, leaving a little moisture clinging to them. Scrub 8 ounces carrots and slice into thin half-moons. Finely grate 2 garlic cloves, keeping them separate. Juice 1 medium lemon and measure 2 tablespoons juice.

2. Slice 12 ounces chicken breast horizontally into cutlets about 1/2 inch thick. Season all over with the following, then leave to presalt while you start the bulgur:

   • 3/4 teaspoon fine sea salt
   • 1 teaspoon ground cumin
   • 1 teaspoon sweet paprika
   • 1/4 teaspoon ground black pepper
   • 1 grated garlic clove

   Wash your hands and clean the preparation surface.

3. Combine 1/2 cup dry bulgur, 1 cup water, and 1/8 teaspoon fine sea salt in a small saucepan. Bring to a boil, cover, and reduce to low. Simmer until tender and the water is absorbed, about 12–15 minutes, or follow the package timing for its grind. Remove from the heat and leave covered for 10 minutes, then fluff.

4. Make the lemon yogurt by stirring together the following:

   • 1/2 cup plain low-fat Greek yogurt
   • 2 tablespoons lemon juice
   • 1 grated garlic clove
   • 1/8 teaspoon fine sea salt

   Set aside while you cook the chicken.

5. Heat 1/2 tablespoon olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for about 4–5 minutes per side, until lightly browned and the thickest part reaches 160°F. Transfer to a clean plate and rest for at least 5 minutes.

6. Add 1 tablespoon olive oil to the same skillet over medium heat. Add the prepared carrots and 1/4 teaspoon fine sea salt; cook for 4 minutes, stirring. Add the prepared kale, 1/2 teaspoon fine sea salt, and 3 tablespoons water. Cover and cook for 3 minutes, then uncover and stir for 2–3 minutes, until the kale is tender and the carrots retain a little bite.

7. Divide the bulgur between two bowls and arrange the kale and carrots alongside it. Slice the rested chicken and place over the grains. Spoon the lemon yogurt over each bowl and serve.

Want more detail? See the temperature guide.

Ingredients

• Organic red lentils

  1 cup dry (about 7 ounces) $3.99
• Organic butternut squash

  1 small squash (about 1½ pounds whole), yielding about 1 pound peeled and seeded $1.66
• Yellow onion

  1 small (about 4 ounces) $1.49
• Organic garlic

  2 cloves $6.99
• Lemon

  1 $0.89
• Olive oil

  1 tablespoon
• Ground coriander

  1½ teaspoons
• Ground cumin

  1 teaspoon
• Caraway seeds

  ¼ teaspoon
• Fine sea salt

  1¼ teaspoons (reduce to 1 teaspoon if using harissa)
• Harissa paste

  1 teaspoon, optional

Instructions

1. Peel and seed 1 small butternut squash, about 1½ pounds whole. Cut the resulting approximately 1 pound of flesh into ½-inch cubes.

2. Dice 1 small yellow onion, about 4 ounces. Mince 2 garlic cloves and lightly crush ¼ teaspoon caraway seeds with the flat side of a knife.

3. Rinse 1 cup dry red lentils in a fine-mesh strainer and drain. Cut 1 lemon in half; squeeze 1 tablespoon juice from one half and cut the rest into wedges for serving.

4. Heat 1 tablespoon olive oil in a medium heavy pot over medium heat. Add the diced onion and cook for 5–6 minutes, stirring occasionally, until softened.

5. Stir the following into the softened onion:

   • The minced garlic
   • The crushed caraway
   • 1½ teaspoons ground coriander
   • 1 teaspoon ground cumin
   • 1 teaspoon harissa paste, if using

   Cook, stirring, for 30 seconds, just until fragrant.

6. Add the cubed squash, rinsed lentils, 4 cups water, and 1¼ teaspoons fine sea salt, reducing the salt to 1 teaspoon if you used harissa. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook for 22–25 minutes, stirring occasionally, until the squash is tender and the lentils have broken down.

7. Mash a few squash pieces against the side of the pot to thicken the stew, then stir in the measured lemon juice. Divide between two deep bowls and serve with the lemon wedges.

Want more detail? See the temperature guide.