Careme

Ingredients

• Ground turkey

  1 pound $5.39
• Winter squash, such as butternut

  1 1/2 pounds whole, yielding about 1 pound peeled and seeded $4.99
• Long-grain brown rice

  1/2 cup dry $5.49
• Yellow onion

  4 ounces, about 1 small $9.25
• Baby spinach

  3 ounces $8.49
• Garlic

  2 cloves $1.75
• Canola oil

  2 tablespoons $5.99
• Rubbed sage

  1 teaspoon $2.79
• Ground black pepper

  1/2 teaspoon $3.49
• Fine sea salt

  2 1/4 teaspoons, divided $2.52
• Plain whole-milk yogurt

  1/3 cup $3.89
• Apple cider vinegar

  2 teaspoons $23.99

Instructions

1. Heat the oven to 425°F. Rinse 1/2 cup dry long-grain brown rice. Place it in a small saucepan with 1 cup water and 1/4 teaspoon fine sea salt. Bring to a boil, cover, and reduce to low. Simmer for 40–45 minutes, until tender and the water is absorbed, then remove from the heat and rest, covered, for 5 minutes. Prepare the other components while it cooks.

2. Peel and seed 1 1/2 pounds whole winter squash, yielding about 1 pound flesh, and cut into 3/4-inch cubes. Toss on a large rimmed baking sheet with 1 tablespoon canola oil, 3/4 teaspoon fine sea salt, and 1/4 teaspoon ground black pepper. Spread in one layer and roast for 25–30 minutes, turning after 15 minutes, until tender and browned.

3. Dice 4 ounces yellow onion and mince 2 garlic cloves. In a bowl, gently mix 1 pound ground turkey with 1 teaspoon fine sea salt, 1 teaspoon rubbed sage, and 1/4 teaspoon ground black pepper. Let the seasoned turkey stand while you make the drizzle.

4. Mix 1/3 cup plain whole-milk yogurt with 2 teaspoons apple cider vinegar and 2 teaspoons water until smooth and pourable. Refrigerate the yogurt drizzle until serving.

5. Heat 1 tablespoon canola oil in a large skillet over medium heat. Add the diced onion and 1/4 teaspoon fine sea salt; cook for 4–5 minutes, stirring, until softened. Add the minced garlic and cook for 30 seconds. Increase the heat to medium-high, add the seasoned turkey, and cook for 7–9 minutes, breaking it into bite-size crumbles, until lightly browned and the largest pieces reach 165°F.

6. Add 3 ounces baby spinach to the turkey skillet and fold gently for 1–2 minutes, until just wilted. Remove from the heat.

7. Fluff the brown rice and divide between two bowls. Arrange the roasted squash and turkey-spinach mixture alongside it, keeping the golden squash visible. Spoon the yogurt drizzle over each bowl and serve.

Want more detail? See the temperature guide.

Ingredients

• Pork tenderloin

  1.1 lb $18.50
• Brussels sprouts

  1 lb $9.99
• White button mushrooms

  12 oz $4.49
• Potatoes

  12 oz $8.90
• Yellow onion

  1 small, about 4 oz $9.25
• Garlic

  2 cloves $1.75
• Unsalted butter

  3 tablespoons $9.99
• Heavy cream

  1/2 cup $6.49
• Low-sodium chicken broth

  1/2 cup $1.99
• Canola oil

  1 tablespoon $5.99
• Dried thyme leaves

  1/2 teaspoon $2.89
• Apple cider vinegar

  2 teaspoons $23.99
• Extra-fine sea salt

  2 3/4 teaspoons, divided $2.52
• Ground black pepper

  3/4 teaspoon, divided $3.49

Instructions

1. Heat the oven to 425°F with racks in the upper and middle positions. Pat 1.1 lb pork tenderloin dry and remove any silverskin. Season all over with 1 teaspoon extra-fine sea salt and 1/4 teaspoon ground black pepper. Let stand while you prepare the vegetables, about 15 minutes.

2. Trim and halve 1 lb Brussels sprouts, quartering any very large ones. Peel 12 oz potatoes and cut into 1/2-inch cubes. Slice 12 oz white button mushrooms, finely dice 1 small yellow onion (about 4 oz), and mince 2 garlic cloves.

3. Toss the Brussels sprouts on a rimmed baking sheet with 2 teaspoons canola oil, 3/4 teaspoon extra-fine sea salt, and 1/4 teaspoon ground black pepper. Arrange cut-side down and roast on the upper rack for 25–30 minutes, until browned and tender.

4. Put the cubed potatoes in a small saucepan with 1/2 cup water and 1/2 teaspoon extra-fine sea salt. Bring to a simmer, cover, and cook over low heat for 15–18 minutes, until very tender. Check occasionally, adding 2 tablespoons water if the pan begins to dry before the potatoes soften.

5. While the vegetables cook, heat the remaining 1 teaspoon canola oil in an ovenproof skillet over medium-high heat. Sear the seasoned tenderloin for 4 minutes total, turning to brown several sides. Transfer the skillet to the middle oven rack and roast for 12–18 minutes, until the center reaches 145°F. Transfer the pork to a board and rest loosely covered while you make the sauce, about 12 minutes. Keep an oven mitt on the skillet handle as a reminder that it is hot.

6. Once the potatoes are tender, uncover and let any excess water evaporate over low heat for 1–2 minutes. Mash with 1 1/2 tablespoons unsalted butter and 2 tablespoons heavy cream. Cover and keep warm off the heat.

7. Return the pork skillet to medium-high heat and add the remaining 1 1/2 tablespoons unsalted butter. Add the sliced mushrooms and diced onion; cook for 7–8 minutes, stirring occasionally, until the mushrooms are browned and their liquid has evaporated. Stir in the minced garlic and 1/2 teaspoon dried thyme leaves; cook for 30 seconds.

8. Add the following to the mushroom mixture:

   • 1/2 cup low-sodium chicken broth
   • The remaining 6 tablespoons heavy cream
   • The remaining 1/2 teaspoon extra-fine sea salt
   • The remaining 1/4 teaspoon ground black pepper

   Scrape up the browned bits and simmer for 3–4 minutes, until the sauce lightly coats a spoon. Stir in 2 teaspoons apple cider vinegar and any juices collected beneath the resting pork.

9. Slice the rested tenderloin into thick medallions. Divide the mashed potatoes and roasted Brussels sprouts between two warm plates. Arrange the pork beside the potatoes and spoon the mushroom cream sauce over the meat, leaving the sprouts uncovered so their browned edges stay crisp.

Want more detail? See the temperature guide.

Ingredients

• Organic red lentils

  1 cup dry (about 7 oz) $4.59
• Carrots

  12 oz $5.99
• Yellow onion

  6 oz (1 medium) $9.25
• Garlic

  3 cloves $1.75
• Canola oil

  2 tablespoons $5.99
• No-salt-added diced tomatoes

  1 can (14.5 oz), including juices $1.79
• Ground paprika

  2 teaspoons $3.29
• Ground cumin

  1/2 teaspoon $3.49
• Ground coriander

  1/2 teaspoon $2.89
• Ground ginger

  1/4 teaspoon $2.89
• Ground cardamom

  1/8 teaspoon $12.99
• Ground cinnamon

  1/8 teaspoon $2.89
• Cayenne pepper

  1/8 teaspoon $2.89
• Ground black pepper

  1/4 teaspoon $3.49
• Extra-fine sea salt

  1 1/2 teaspoons $2.52

Instructions

1. Peel and finely dice 6 oz yellow onion. Peel and mince 3 garlic cloves, keeping them separate from the onion.

2. Scrub or peel 12 oz carrots and cut into 1/4-inch-thick half-moons. Rinse 1 cup dry red lentils in a fine-mesh sieve and drain.

3. Mix the warming spice blend in a small bowl:

   • 2 teaspoons ground paprika
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon ground coriander
   • 1/4 teaspoon ground ginger
   • 1/8 teaspoon ground cardamom
   • 1/8 teaspoon ground cinnamon
   • 1/8 teaspoon cayenne pepper
   • 1/4 teaspoon ground black pepper

4. Heat 2 tablespoons canola oil in a medium heavy saucepan over medium heat. Add the prepared onion and cook for 10 minutes, stirring often, until soft and lightly golden. Add the prepared garlic and cook for 30 seconds. Stir in the warming spice blend and cook for 30 seconds, stirring constantly.

5. Add 1 can (14.5 oz) no-salt-added diced tomatoes with their juices. Cook for 3 minutes, stirring and scraping the bottom of the saucepan.

6. Stir in the prepared carrots, drained lentils, 1 1/2 teaspoons extra-fine sea salt, and 2 1/2 cups water. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook for 25 minutes, stirring frequently toward the end, until the carrots are tender and the lentils have softened into a thick stew. If it starts sticking before the carrots are tender, add water 1/4 cup at a time.

7. Divide the stew between two shallow bowls, arranging a few carrot pieces on top, and serve hot.

Want more detail? See the temperature guide.