Careme

Ingredients

• Boneless skinless chicken breast

  12 ounces $5.49
• Organic cauliflower

  1/2 medium head, yielding about 12 ounces florets $4.43
• Organic long-grain brown rice

  2/3 cup dry (about 4.5 ounces) $4.49
• Yellow onion

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

  2 cloves $6.99
• Fresh ginger

  1 tablespoon finely grated
• No-salt-added canned crushed tomatoes

  1 cup
• Canola oil

  1 tablespoon
• Fine sea salt

  2 teaspoons, divided
• Ground cumin

  3/4 teaspoon
• Ground coriander

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Garam masala

  1/2 teaspoon
• Lemon

  1/2 lemon, yielding 1 tablespoon juice $0.89

Instructions

1. Rinse 2/3 cup dry brown rice. Combine it with 1 1/2 cups water and 1/4 teaspoon fine sea salt in a small saucepan. Bring to a boil, cover, and simmer gently for 40–45 minutes, until tender and the water is absorbed. Remove from the heat and leave covered for 5 minutes. Prepare the curry while it cooks.

2. Cut 12 ounces chicken breast into 1-inch pieces. Toss with 3/4 teaspoon fine sea salt and set aside while preparing the vegetables.

3. Cut 1/2 medium head cauliflower into small, roughly 1-inch florets, measuring about 12 ounces. Finely dice 1 small yellow onion, mince 2 garlic cloves, and grate enough fresh ginger to measure 1 tablespoon.

4. Heat 1 tablespoon canola oil in a deep, lidded skillet over medium heat. Add the diced onion and cook for 6–8 minutes, stirring, until softened and lightly golden.

5. Add the prepared garlic and ginger along with the following spices:

   • 3/4 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/2 teaspoon ground turmeric
   • 1/8 teaspoon cayenne pepper

   Stir for 30 seconds, just until fragrant.

6. Stir in 1 cup no-salt-added crushed tomatoes, 1 teaspoon fine sea salt, and 1/2 cup water. Simmer uncovered for 5 minutes, stirring occasionally, until slightly thickened.

7. Add the prepared cauliflower, cover, and simmer gently for 6 minutes. Stir in the seasoned chicken, cover again, and simmer for 7–10 minutes, stirring once or twice, until the cauliflower is tender and the chicken reaches 165°F. If the sauce gets too thick, add 2 tablespoons water.

8. Stir in 1/2 teaspoon garam masala and 1 tablespoon juice squeezed from 1/2 lemon. Keep covered over very low heat if necessary while the rice finishes.

9. Fluff the brown rice and divide between two shallow bowls. Spoon the chicken–cauliflower curry alongside, distributing the vegetables and sauce evenly.

Want more detail? See the temperature guide.

Ingredients

• Rockfish fillet

  3/4 pound, cut into 2 portions $8.99
• Organic delicata squash

  1 pound $1.66
• Organic Fuji apple

  1 large, about 1/2 pound $2.77
• Fresh sage

  1 small package, using about 2 tablespoons chopped leaves $2.49
• Lemon

  1 $0.89
• Olive oil

  2 tablespoons
• Fine sea salt

  1 3/4 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F and line a large rimmed sheet pan with parchment. Scrub 1 pound delicata squash, trim the ends, halve lengthwise, and scoop out the seeds. Cut into 1/2-inch half-moons; leave the edible skin on.

2. 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 once halfway through.

3. While the squash roasts, core 1 large Fuji apple, about 1/2 pound, and cut into 1/2-inch wedges. Pick and chop about 2 tablespoons sage leaves from 1 small package. Zest 1 lemon to obtain 1 teaspoon zest, then cut the lemon into wedges.

4. Pat 3/4 pound rockfish dry and cut into 2 similarly sized portions. Season evenly with 3/4 teaspoon fine sea salt and let stand for 10 minutes while the squash finishes its initial roast.

5. Make the sage oil by stirring together:

   • 1 tablespoon olive oil
   • 2 tablespoons chopped sage leaves
   • 1 teaspoon lemon zest
   • 1/4 teaspoon black pepper

   Set aside until the vegetables finish their initial roast.

6. Add the apple wedges to the squash and sprinkle the apples with 1/4 teaspoon fine sea salt. Turn the vegetables and move them toward the edges, leaving space for the fish. Place the seasoned rockfish in the center and spoon the sage oil over the fish and vegetables.

7. Roast for 10–12 minutes, until the squash and apples are tender and the fish reaches 145°F in the thickest part. Rest for 2 minutes.

8. Divide the roasted squash and apples between two plates, nestle a rockfish portion alongside each, and spoon over any pan juices. Serve with the lemon wedges for squeezing.

Want more detail? See the temperature guide.

Ingredients

• Organic red lentils

  6 oz dry $3.99
• Organic Dino kale

  4 oz leaves, weighed after stemming $2.99
• Organic loose carrots

  3 oz $1.99
• Yellow onion

  3 oz $1.49
• Organic garlic

  2 cloves $6.99
• Lemon

  1 small $0.89
• Olive oil

  1 1/2 tablespoons
• Tomato paste

  1 tablespoon
• Ground cumin

  3/4 teaspoon
• Ground coriander

  3/4 teaspoon
• Caraway seeds

  1/4 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon
• Fine sea salt

  1 1/2 teaspoons

Instructions

1. Peel and finely dice 3 oz yellow onion and 3 oz carrots. Mince 2 garlic cloves. Lightly crush 1/4 teaspoon caraway seeds with the bottom of a heavy pan.

2. Wash and thinly slice 4 oz stemmed Organic Dino kale leaves.

3. Cut 1 small lemon in half. Juice one half and cut the other half into wedges.

4. Rinse 6 oz dry red lentils in a fine-mesh sieve and drain.

5. Heat 1 1/2 tablespoons olive oil in a medium heavy pot over medium heat. Add the diced onion and carrots and 1/2 teaspoon fine sea salt. Cook for 7–8 minutes, stirring occasionally, until the onion softens.

6. Add the prepared garlic and caraway along with:

   • 1 tablespoon tomato paste
   • 3/4 teaspoon ground cumin
   • 3/4 teaspoon ground coriander
   • 1/4 teaspoon crushed red pepper flakes

   Cook, stirring, for 1 minute, until fragrant and the tomato paste darkens slightly.

7. Stir in the rinsed lentils, 3 cups water, and 1 teaspoon fine sea salt. Bring to a boil, then reduce to a gentle simmer. Cook partially covered for 15–18 minutes, stirring occasionally, until the lentils are mostly broken down and the carrots are tender.

8. Stir in the prepared kale and simmer uncovered for 5–7 minutes, until tender. For a looser consistency, add up to 1/4 cup water. Remove from the heat and stir in the prepared lemon juice.

9. Divide the stew between two deep bowls, distributing the kale and carrots evenly. Serve with the prepared lemon wedges.

Want more detail? See the temperature guide.