Careme

Ingredients

• Coho salmon fillet, skin-on

  12 ounces, cut into 2 equal portions $15.29
• Organic delicata squash

  1 medium, about 1¼ pounds whole, yielding 1 pound after trimming $2.49
• Organic Gala apple

  1 small, about 5 ounces $2.21
• Organic fresh sage

  8 leaves $2.49
• Olive oil

  1 tablespoon plus 2 teaspoons
• Unsalted butter

  3 tablespoons
• Apple cider vinegar

  2 teaspoons
• Fine sea salt

  1¾ teaspoons
• Black pepper

  ½ teaspoon

Instructions

1. Heat the oven to 425°F. Scrub 1 medium delicata squash, about 1¼ pounds whole. Halve lengthwise, remove the seeds, and cut into ½-inch half-moons; leave the edible peel on. Core 1 small Gala apple, about 5 ounces, and cut into ½-inch wedges.

2. Pat 12 ounces skin-on coho salmon dry, remove any pin bones, and cut into 2 equal portions. Season all over with ¾ teaspoon fine sea salt and ¼ teaspoon black pepper. Refrigerate uncovered while starting the vegetables.

3. On a large rimmed baking sheet, toss together:

   • Prepared delicata squash and apple wedges
   • 1 tablespoon olive oil
   • 1 teaspoon fine sea salt
   • ¼ teaspoon black pepper

   Spread in a single layer. Roast for 25–30 minutes, turning after 15 minutes, until the squash is tender and the edges are browned.

4. Thinly slice 8 fresh sage leaves and set beside the stove.

5. When the vegetables have about 12 minutes left, heat 2 teaspoons olive oil in a large skillet over medium-high heat. Blot the salmon skin dry again and place the portions skin-side down. Press gently with a spatula for the first 20 seconds, then cook for 5–7 minutes without moving. Reduce the heat if the skin browns too quickly. Flip and cook for 1–3 minutes more, pulling the salmon when the center reaches 125°F. Transfer skin-side up to a warm plate and rest for 3 minutes.

6. While the salmon rests, pour off excess skillet oil and wipe away any blackened bits with a paper towel held in tongs. Reduce the heat to medium-low. Add 3 tablespoons unsalted butter and the sliced sage; swirl for 2–3 minutes until the butter smells nutty and its milk solids turn golden brown. Remove from the heat and carefully stir in 2 teaspoons apple cider vinegar and 1 tablespoon water; it will sputter briefly.

7. Divide the roasted squash and apples between two warm plates. Set the salmon alongside, skin-side up. Spoon the sage brown butter around the fish and over the vegetables, keeping the crisp skin uncovered.

Want more detail? See the temperature guide.

Ingredients

• Bone-in pork loin chops

  2 chops, about 1 inch thick, 1 pound total $6.99
• Organic red cabbage

  12 ounces $1.99
• Yellow potatoes

  12 ounces $1.69
• Organic Gala apple

  1 medium, about 6 ounces $2.21
• Olive oil

  2 tablespoons plus 1 teaspoon
• Fine sea salt

  2 1/4 teaspoons
• Black pepper

  1/2 teaspoon
• Caraway seeds

  1 teaspoon
• Apple cider vinegar

  1 tablespoon

Instructions

1. Heat the oven to 425°F with a rack in the upper-middle position. Line a large rimmed sheet pan with parchment.

2. Pat dry 2 bone-in pork loin chops, about 1 inch thick and 1 pound total. Season both sides with 1 1/8 teaspoons fine sea salt and 1/4 teaspoon black pepper. Let stand while you prepare and start roasting the vegetables.

3. Prepare the vegetables and arrange them on the sheet pan:

   • 12 ounces red cabbage, cut into 3/4-inch-thick slices
   • 12 ounces yellow potatoes, scrubbed and cut into 1/2-inch cubes
   • 2 tablespoons olive oil
   • 1 1/8 teaspoons fine sea salt
   • 1/4 teaspoon black pepper
   • 1 teaspoon caraway seeds

   Coat the cabbage and potatoes evenly with the oil and seasonings, handling the cabbage gently. Spread in a single layer, keeping the potatoes mostly on one side.

4. Roast the vegetables for 20 minutes. Meanwhile, core 1 medium Gala apple, about 6 ounces, and cut it into 1/2-inch-thick wedges.

5. Turn the cabbage gently and stir the potatoes. Add the apple wedges beside the cabbage. Make two spaces on the pan, rub the seasoned chops with 1 teaspoon olive oil, and place them directly on the parchment in those spaces.

6. Roast for another 12–18 minutes, until the pork reaches 145°F in the thickest part away from the bone and the potatoes are tender. Transfer the chops to a plate and rest for 3 minutes; leave the vegetables in the oven during the rest if they need a little more browning.

7. Drizzle the roasted cabbage and apples with 1 tablespoon apple cider vinegar and gently turn to coat. Divide the pork chops, potatoes, cabbage, and apples between two plates, spooning any resting juices over the pork.

Want more detail? See the temperature guide.

Ingredients

• Organic red lentils

  6 ounces dry, about 7/8 cup $3.99
• Organic rainbow chard

  1 bunch, about 10 ounces $3.49
• Yellow onion

  1 medium, about 6 ounces $1.49
• Organic heirloom tomatoes

  8 ounces $4.43
• Organic garlic

  4 cloves $6.99
• Olive oil

  2 tablespoons
• Sweet paprika

  2 teaspoons
• Ground ginger

  1 teaspoon
• Ground cumin

  1/2 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Fine sea salt

  1 1/2 teaspoons, divided

Instructions

1. Finely dice 1 medium yellow onion (about 6 ounces). Dice 8 ounces heirloom tomatoes, keeping their juices.

2. Wash 1 bunch rainbow chard (about 10 ounces). Separate the stems from the leaves; thinly slice the stems and cut the leaves into 1-inch ribbons, keeping them separate.

3. Heat 2 tablespoons olive oil in a heavy saucepan over medium heat. Add the diced onion and 1/2 teaspoon fine sea salt. Cook for 8–10 minutes, stirring frequently, until soft and lightly golden.

4. While the onion cooks, mince and measure the following into a small bowl:

   • 4 garlic cloves, minced
   • 2 teaspoons sweet paprika
   • 1 teaspoon ground ginger
   • 1/2 teaspoon ground cumin
   • 1/8 teaspoon cayenne pepper

   Add this spice mixture to the softened onion and stir for 30 seconds, just until fragrant.

5. Add the diced tomatoes and their juices. Cook for 4 minutes, stirring and pressing the tomatoes with a spoon until they begin to break down.

6. Rinse 6 ounces dry red lentils in a fine-mesh sieve and drain. Add them to the saucepan with 2 1/2 cups water and 1/2 teaspoon fine sea salt. Bring to a simmer, then reduce the heat to medium-low and partially cover. Simmer for 10 minutes, stirring occasionally to prevent sticking.

7. Stir in the sliced chard stems and the final 1/2 teaspoon fine sea salt. Simmer for 5 minutes, then fold in the chard leaves and simmer for another 5–8 minutes, until the lentils are creamy and the stems are tender. If the stew becomes too thick, stir in 1/4 cup water.

8. Ladle the stew into two shallow bowls, arranging a few colorful chard stems and ribbons of greens on top, and serve hot.

Want more detail? See the temperature guide.