Careme

Ingredients

• Ground turkey

  12 ounces $5.39
• Winter squash

  1 1/2 pounds trimmed flesh, from about 2 pounds whole squash $4.99
• Long-grain brown rice

  1/2 cup dry $5.49
• Yellow onion

  4 ounces $9.25
• Garlic

  2 cloves $1.75
• Canola oil

  2 teaspoons $5.99
• Extra-fine sea salt

  2 1/4 teaspoons, divided $2.52
• Rubbed sage

  1/2 teaspoon $2.79
• Ground black pepper

  1/4 teaspoon, divided $3.49
• Plain whole-milk Greek yogurt

  1/4 cup $4.99
• Apple cider vinegar

  1 tablespoon $23.99
• Pure maple syrup

  1 teaspoon $5.49

Instructions

1. Preheat the oven to 425°F and line a large rimmed baking sheet with parchment. Rinse 1/2 cup dry brown rice.

2. Combine the rinsed rice, 1 cup water, and 1/4 teaspoon extra-fine sea salt in a small saucepan. Bring to a boil, cover, and simmer over low heat for 35–40 minutes, until tender and the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes; fluff before serving. Prepare the other components while it cooks.

3. Remove the seeds and any tough skin from enough winter squash to yield 1 1/2 pounds trimmed flesh; cut into 3/4-inch cubes. Toss on the prepared baking sheet with 1 teaspoon canola oil, 1 1/8 teaspoons extra-fine sea salt, and 1/8 teaspoon ground black pepper. Spread in a single layer and roast for 25–30 minutes, turning once, until tender with browned edges.

4. Finely dice 4 ounces yellow onion and mince 2 garlic cloves. In a separate bowl, gently mix 12 ounces ground turkey with 3/4 teaspoon extra-fine sea salt. Refrigerate the seasoned turkey while you prepare the drizzle.

5. Stir together 1/4 cup plain whole-milk Greek yogurt, 1 tablespoon apple cider vinegar, and 1 teaspoon pure maple syrup. Add 1 tablespoon water to make a spoonable drizzle.

6. When the rice has about 15 minutes left, heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Add the diced onion and 1/8 teaspoon extra-fine sea salt; cook for 4–5 minutes, stirring, until softened. Add the minced garlic, 1/2 teaspoon rubbed sage, and 1/8 teaspoon ground black pepper; stir for 30 seconds.

7. Add the seasoned turkey to the skillet. Cook for 7–9 minutes, breaking it into bite-size crumbles, until lightly browned and the thickest clumps reach 165°F. Stir in 2 tablespoons water and scrape up the browned bits to keep the turkey moist.

8. Divide the fluffed rice between two bowls. Arrange the roasted squash and sage turkey alongside it, spoon the maple-yogurt drizzle over the top, and serve.

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Ingredients

• Bone-in pork chops

  2 chops, about 1½ pounds total, approximately 1 inch thick $25.00
• Brussels sprouts

  1½ pounds $9.99
• Potatoes

  1 pound $8.90
• Fine sea salt

  3½ teaspoons, divided $2.52
• Ground black pepper

  ½ teaspoon, divided $3.49
• Extra-virgin olive oil

  2 tablespoons, divided $9.99
• Unsalted butter

  2 tablespoons, divided $9.99
• Heavy cream

  ¾ cup, divided $6.49
• Parmesan cheese

  1 ounce, finely grated $2.99
• Yellow onion

  2 ounces, about ⅓ cup finely chopped $9.25
• Garlic

  2 cloves $1.75
• Fresh thyme

  2 teaspoons leaves $3.25
• Low-sodium chicken broth

  ½ cup $1.99
• Lemon

  1, for 1 teaspoon finely grated zest and 2 teaspoons juice $3.99

Instructions

1. Pat 2 bone-in pork chops, about 1½ pounds total, dry. Season all over with 1¾ teaspoons fine sea salt and ¼ teaspoon ground black pepper. Let stand for 30 minutes while you prepare the vegetables. Heat the oven to 425°F.

2. Trim 1½ pounds Brussels sprouts and halve them lengthwise, quartering especially large ones. Peel 1 pound potatoes and cut into 1-inch chunks. Finely chop 2 ounces yellow onion and mince 2 garlic cloves; keep them separate. Strip 2 teaspoons fresh thyme leaves. Finely grate 1 teaspoon zest from 1 lemon, then squeeze 2 teaspoons juice; keep the zest and juice separate.

3. Toss the Brussels sprouts on a large rimmed baking sheet with 1½ tablespoons olive oil and 1 teaspoon fine sea salt. Arrange cut-side down with space between them. Roast for 25–30 minutes, turning once near the end, until deeply browned and tender. Transfer to a serving dish and cover loosely to keep warm; leave the oven on.

4. Meanwhile, place the potato chunks in a saucepan and add enough cold water to cover by 1 inch. Bring to a boil, then simmer for 15–20 minutes, until completely tender. Drain thoroughly and return to the warm saucepan for 1 minute to steam dry.

5. Mash the potatoes with the following ingredients until smooth:

   • 1 tablespoon unsalted butter
   • ¼ cup heavy cream
   • 1 ounce finely grated Parmesan
   • ¾ teaspoon fine sea salt

   Cover and keep warm over the lowest heat, stirring occasionally.

6. Once the pork has stood for 30 minutes, pat away surface moisture without wiping off the seasoning. Heat the remaining ½ tablespoon olive oil in a large ovenproof skillet over medium-high heat. Sear the chops for 2–3 minutes per side, until golden brown.

7. Transfer the skillet to the oven and roast for approximately 6–12 minutes, until the thickest part of the chops reaches 145°F. Move the chops to a warm plate and rest for 5 minutes while making the sauce. Use an oven mitt when handling the skillet.

8. Carefully pour off excess pork fat, leaving a thin coating in the skillet. Set over medium heat and add the remaining 1 tablespoon unsalted butter and the prepared onion. Cook for 3–4 minutes, stirring, until softened. Add the prepared garlic and thyme and cook for 30 seconds.

9. Add ½ cup low-sodium chicken broth and scrape up the browned bits. Simmer for 2 minutes. Add the remaining ½ cup heavy cream and the remaining ¼ teaspoon ground black pepper; simmer gently for 3–4 minutes, until lightly thickened. Remove from the heat and stir in the prepared lemon juice and any resting juices from the pork.

10. Toss the roasted Brussels sprouts with the prepared lemon zest. Divide the Parmesan mash and sprouts between two warm plates. Add a pork chop to each, spoon the thyme-cream sauce over the pork, and serve.

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Ingredients

• Organic red lentils

  3/4 cup dry (about 5 oz) $4.59
• Cauliflower

  1 small head (about 1 lb after trimming) $6.99
• Yellow onion

  1 small (about 4 oz) $9.25
• Garlic

  2 cloves $1.75
• Frozen baby ginger

  1 tablespoon finely grated $15.99
• Coconut milk

  1/2 of a 13.5-oz can $2.29
• Canola oil

  1 tablespoon $5.99
• Ground turmeric

  1/2 teaspoon $2.89
• Ground cumin

  1 teaspoon $3.49
• Ground black pepper

  1/4 teaspoon $3.49
• Red pepper flakes

  1/4 teaspoon $2.89
• Extra-fine sea salt

  1 1/4 teaspoons, divided $2.52

Instructions

1. Rinse 3/4 cup dry red lentils and drain. Trim 1 small head cauliflower to yield about 1 lb, then cut into bite-size florets and thinly slice the tender stems.

2. Finely dice 1 small yellow onion (about 4 oz), mince 2 garlic cloves, and finely grate 1 tablespoon frozen baby ginger. Stir the coconut milk in its can until evenly combined, then measure out half of the 13.5-oz can.

3. Combine the rinsed lentils with 2 cups water, 1/2 teaspoon ground turmeric, and 1/4 teaspoon extra-fine sea salt in a medium saucepan. Bring to a boil, then reduce to a gentle simmer and cook partially covered for 10 minutes, stirring occasionally.

4. Stir the prepared cauliflower and 1 teaspoon extra-fine sea salt into the lentils. Cover and simmer gently for 12–15 minutes, stirring occasionally, until the cauliflower is tender and the lentils have mostly broken down. If the mixture starts sticking, add water 1/4 cup at a time.

5. While the cauliflower cooks, heat 1 tablespoon canola oil in a small skillet over medium heat. Add the prepared onion and cook for 6–8 minutes, stirring, until softened and lightly golden.

6. Add the following to the onion:

   • The prepared minced garlic from 2 cloves
   • The prepared 1 tablespoon grated ginger
   • 1 teaspoon ground cumin
   • 1/4 teaspoon ground black pepper
   • 1/4 teaspoon red pepper flakes

   Cook, stirring, for 45–60 seconds until fragrant, then remove the skillet from the heat.

7. Stir the measured coconut milk and the spiced onion mixture into the tender cauliflower and lentils. Simmer uncovered for 4–5 minutes, stirring, until creamy and spoonable; add 2–4 tablespoons water if needed to loosen.

8. Divide the curry between two shallow bowls, arranging some cauliflower florets on top, and serve hot.

Want more detail? See the temperature guide.