Careme

Ingredients

• Boneless Beef Ribeye Steak

  1 steak, 12 ounces, about 1 inch thick $23.99
• Brussels Sprouts

  12 ounces $3.32
• Yellow Potato

  12 ounces $1.69
• Organic Garlic

  2 cloves $2.69
• Organic Thyme

  1 teaspoon leaves $2.49
• Olive oil

  2 tablespoons
• Unsalted butter

  2 tablespoons
• Dijon mustard

  2 teaspoons
• Red wine vinegar

  1 teaspoon
• Diamond Crystal kosher salt

  4 teaspoons
• Freshly ground black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F with a rack in the upper-middle position. Pat the 12-ounce ribeye dry and season all over with 1 1/2 teaspoons Diamond Crystal kosher salt and 1/4 teaspoon black pepper. Let it stand while you prepare and roast the vegetables, about 25 minutes.

2. Cut 12 ounces yellow potatoes into 3/4-inch pieces. Toss on one half of a large rimmed baking sheet with 1 tablespoon olive oil and 1 1/4 teaspoons Diamond Crystal kosher salt. Spread out and roast for 10 minutes.

3. Trim and halve 12 ounces Brussels sprouts. Toss with 2 teaspoons olive oil and 1 1/4 teaspoons Diamond Crystal kosher salt. After the potatoes have roasted for 10 minutes, turn them and arrange the sprouts cut-side down on the other half of the sheet. Roast everything for another 20–25 minutes, until the potatoes are tender and golden and the sprouts have browned edges.

4. While the vegetables roast, finely mince 2 garlic cloves and strip and measure 1 teaspoon thyme leaves. Set them beside the stove with 2 tablespoons unsalted butter, cut into small cubes.

5. When the vegetables have about 12 minutes left, heat a heavy skillet over medium-high heat. Add 1 teaspoon olive oil, then sear the seasoned steak for 3–4 minutes per side. Briefly sear the fatty edge, then continue cooking as needed until the center reaches a pull temperature of 130°F for medium-rare. Transfer to a cutting board and rest for 7 minutes.

6. Lower the skillet heat to medium-low and pour off excess fat, leaving a thin coating. Add the prepared garlic and thyme and stir for 30 seconds. Add 1/4 cup water and scrape up the browned bits; simmer for 1–2 minutes until reduced by about half. Remove from the heat and whisk in 2 teaspoons Dijon mustard, 1 teaspoon red wine vinegar, the cubed butter, and 1/4 teaspoon black pepper until glossy.

7. Slice the rested steak across the grain. Divide the roasted potatoes and Brussels sprouts between two warmed plates, arrange the steak alongside, and spoon the mustard-thyme pan butter over the meat.

Want more detail? See the temperature guide.

Ingredients

• Boneless skinless chicken thighs

  12 ounces $5.99
• Organic green cabbage

  12 ounces $1.99
• Jasmine rice

  1/2 cup dry $4.49
• Organic garlic

  3 cloves $2.69
• Organic Thai basil

  1/2 ounce $2.99
• Lime

  1 medium $0.69
• Neutral cooking oil

  2 tablespoons
• Fine sea salt

  3/4 teaspoon
• Soy sauce

  2 teaspoons
• Fish sauce

  1 teaspoon
• Brown sugar

  1 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon

Instructions

1. Cut 12 ounces boneless skinless chicken thighs into thin, bite-size strips. Toss with 1/2 teaspoon fine sea salt and set aside while you prepare the other components; this reduced presalt allows for the salty stir-fry sauce.

2. Rinse 1/2 cup dry jasmine rice. Put it in a small saucepan with 3/4 cup water and 1/4 teaspoon fine sea salt. Bring to a boil, cover and reduce the heat to low. Cook for 15 minutes, then remove from the heat and let stand, covered, for 5 minutes. Prepare and cook the stir-fry while the rice cooks.

3. Core and thinly slice 12 ounces organic green cabbage into roughly 1/4-inch-wide ribbons. Mince 3 cloves organic garlic. Pick the leaves and tender tips from 1/2 ounce Thai basil, discarding tough stems.

4. Cut 1 medium lime in half. Squeeze 1 tablespoon juice into a small bowl and cut the unused portion into serving wedges. Make the stir-fry sauce by adding:

   • 2 teaspoons soy sauce
   • 1 teaspoon fish sauce
   • 1 teaspoon brown sugar
   • 1/4 teaspoon crushed red pepper flakes

   Add 2 tablespoons water and stir until the sugar dissolves.

5. Heat a large skillet over medium-high heat. Add 1 tablespoon neutral cooking oil, then spread the seasoned chicken in a single layer. Cook for 6–8 minutes, turning occasionally, until browned and nearly cooked through. Transfer to a clean plate.

6. Add 1 tablespoon neutral cooking oil to the skillet, followed by the sliced cabbage. Stir-fry for 4–6 minutes, until lightly browned at the edges but still crisp. Add the minced garlic and stir-fry for 30 seconds.

7. Return the chicken and its juices to the skillet. Add the stir-fry sauce and toss for 2–3 minutes, until it lightly coats everything and the chicken reaches 175°F. Turn off the heat and fold in the prepared Thai basil just until wilted.

8. Fluff the rice and divide between two plates. Spoon the chicken and cabbage alongside it, drizzle with the skillet juices and serve with the lime wedges.

Want more detail? See the temperature guide.

Ingredients

• Organic red lentils

  3/4 cup dry (about 5 ounces) $3.99
• Organic butternut squash

  1 small squash (about 1 1/2 pounds whole), yielding 1 pound peeled and seeded $1.66
• Yellow onion

  1 medium (about 6 ounces) $1.49
• Organic garlic

  2 cloves $2.69
• Olive oil

  2 tablespoons
• Unsalted tomato paste

  2 tablespoons
• Sweet paprika

  2 teaspoons
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Ground ginger

  1/2 teaspoon
• Ground cinnamon

  1/8 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Fine sea salt

  1 1/4 teaspoons, divided

Instructions

1. Peel and seed 1 small butternut squash, about 1 1/2 pounds whole. Cut 1 pound of the prepared flesh into 1/2-inch cubes; save any extra for another meal.

2. Finely dice 1 medium yellow onion (about 6 ounces) and mince 2 garlic cloves. Rinse 3/4 cup dry red lentils in a fine-mesh strainer and drain.

3. Measure the spice mixture into a small bowl:

   • 2 teaspoons sweet paprika
   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/2 teaspoon ground ginger
   • 1/8 teaspoon ground cinnamon
   • 1/8 teaspoon cayenne pepper

   Stir to combine.

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

5. Add the minced garlic and 2 tablespoons unsalted tomato paste. Cook, stirring, for 1 minute. Add the spice mixture and stir for 30 seconds, lowering the heat if needed to prevent scorching.

6. Add the squash cubes, drained lentils, 3 cups water, and 3/4 teaspoon fine sea salt. Stir well and bring to a gentle boil. Reduce the heat to low and partially cover. Simmer for 22–25 minutes, stirring every few minutes and scraping the bottom, until the squash is fork-tender and the lentils have softened into a thick stew. If it becomes too thick before the squash is tender, add 1/4 cup water.

7. Remove from the heat and let stand for 3 minutes. Mash a few squash cubes against the side of the pot and stir them back in for a creamier texture, leaving most cubes intact.

8. Divide the stew between two shallow bowls, keeping some bright squash pieces visible on top, and serve warm.

Want more detail? See the temperature guide.