Careme

Ingredients

• Boneless skinless chicken thighs

  12 ounces $5.99
• Brussels sprouts

  12 ounces $3.32
• Cosmic Crisp apple

  1 medium, about 6 ounces $2.59
• Organic garlic

  2 cloves $2.69
• Fresh rosemary

  1 teaspoon finely chopped leaves $2.99
• Olive oil

  2 tablespoons
• Fine sea salt

  1 1/2 teaspoons
• Black pepper

  1/2 teaspoon
• Dijon mustard

  1 tablespoon
• Pure maple syrup

  1 tablespoon
• Apple cider vinegar

  1 tablespoon

Instructions

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

2. Pat 12 ounces boneless skinless chicken thighs dry. Season both sides with 3/4 teaspoon fine sea salt and set aside while preparing the vegetables.

3. Trim 12 ounces Brussels sprouts and halve them through the stem, quartering any especially large ones. Toss on the sheet pan with 1 tablespoon olive oil, 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. Arrange cut-side down, leaving room for the chicken, and roast for 10 minutes.

4. Core 1 medium Cosmic Crisp apple, about 6 ounces, and cut into 8 wedges, leaving the skin on.

5. While the sprouts roast, make the rosemary coating by mixing:

   • 1 tablespoon olive oil
   • 1 tablespoon Dijon mustard
   • 2 garlic cloves, finely grated
   • 1 teaspoon finely chopped fresh rosemary leaves
   • 1/4 teaspoon black pepper

   Rub the rosemary coating over the salted chicken.

6. Remove the pan from the oven. Turn the sprouts, then add the apple wedges and coated chicken in a single layer, keeping the chicken flat rather than folded. Roast for 15 minutes.

7. Mix 1 tablespoon pure maple syrup with 1 tablespoon apple cider vinegar. Brush this maple glaze over the chicken and apples. Roast for another 7–12 minutes, until the chicken reaches 175°F in its thickest part and the sprouts and apples are tender and browned.

8. Transfer the chicken to a plate and rest for 5 minutes. Divide the Brussels sprouts and apples between two dinner plates, add the chicken, and spoon the pan juices over each serving.

Want more detail? See the temperature guide.

Ingredients

• Pacific Cod Fillet

  12 ounces, thawed if frozen $13.32
• Organic Bok Choy

  12 ounces $2.49
• Sliced Baby Bella Mushrooms

  8 ounces $2.99
• Calrose Medium Grain Rice

  3/4 cup dry, approximately 5 ounces $3.69
• Organic Garlic

  2 cloves $2.69
• Fresh ginger

  1 teaspoon finely grated
• Soy sauce

  1 tablespoon
• Unseasoned rice vinegar

  1 tablespoon
• Sugar

  1 teaspoon
• Neutral cooking oil

  1 tablespoon, divided
• Fine sea salt

  1 1/4 teaspoons, divided

Instructions

1. Rinse 3/4 cup dry Calrose rice and drain well. Put it in a small saucepan with 1 cup water and 1/4 teaspoon fine sea salt. Bring to a boil, cover, and reduce the heat to low. Cook for 18 minutes, then remove from the heat and leave covered for 10 minutes.

2. While the rice cooks, trim and wash 12 ounces bok choy thoroughly. Cut the stems into 1/2-inch pieces and the leaves into wide ribbons, keeping them separate. Pat 8 ounces sliced baby bella mushrooms dry.

3. Pat 12 ounces cod dry and cut into two similarly sized portions. Season both sides with 1/4 teaspoon fine sea salt; the soy glaze will provide additional seasoning. Set aside while you cook the vegetables.

4. Mix the glaze in a small bowl:

   • 1 tablespoon soy sauce
   • 1 tablespoon unseasoned rice vinegar
   • 1 teaspoon sugar
   • 1 teaspoon finely grated fresh ginger
   • 2 garlic cloves, peeled and finely grated

   Stir in 2 tablespoons water until the sugar dissolves.

5. Heat 2 teaspoons neutral oil in a large nonstick skillet over medium-high heat. Add the prepared mushrooms and cook for 4–5 minutes, stirring occasionally, until browned. Add the bok choy stems and 3/4 teaspoon fine sea salt; cook for 2 minutes. Add the bok choy leaves and 2 tablespoons water, then cook for another 1–2 minutes until the leaves wilt and the stems are tender-crisp. Transfer the vegetables to a bowl and cover to keep warm.

6. Wipe the skillet dry and heat the remaining 1 teaspoon neutral oil over medium heat. Add the seasoned cod and cook undisturbed for 3 minutes. Carefully turn with a wide spatula and cook for 2 minutes. Pour the glaze around the fish and gently simmer for 1–3 minutes, spooning it over the cod, until the thickest part reaches 145°F. Add 1 tablespoon water if the glaze starts to reduce too quickly.

7. Fluff the rice and divide between two bowls. Arrange the mushrooms and bok choy alongside it, place a cod portion on each bowl, and spoon the skillet glaze over the fish and rice.

Want more detail? See the temperature guide.

Ingredients

• Ground lamb

  16 ounces $12.49
• Organic acorn squash

  1 medium, about 1 1/2 pounds $1.66
• Yellow onion

  1 small, about 5 ounces $1.49
• Organic garlic

  2 cloves $2.69
• Pitted Medjool dates

  2 large, about 1 1/2 ounces $8.99
• Parsley

  2 tablespoons finely chopped $0.99
• Organic lemon

  1 medium $1.29
• Plain Greek yogurt

  1/3 cup
• Olive oil

  1 tablespoon
• Fine sea salt

  2 teaspoons, divided
• Tomato paste

  2 tablespoons
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Sweet paprika

  1 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Ground black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F. Halve 1 medium acorn squash lengthwise and scoop out the seeds. Trim a thin sliver from the outside of each half if needed so it sits level, without cutting through the cavity. Rub the cut surfaces and cavities with 2 teaspoons olive oil and 3/4 teaspoon fine sea salt. Place cut-side down on a parchment-lined baking sheet.

2. Finely dice 1 small yellow onion. Mince 2 garlic cloves, keeping them separate. Chop 2 large pitted Medjool dates into small pieces. Finely chop enough parsley to measure 2 tablespoons.

3. Make the yogurt sauce: combine 1/3 cup plain Greek yogurt, 1 minced garlic clove, and 1 tablespoon juice squeezed from half of 1 medium lemon. Cut the other lemon half into wedges and set aside. Refrigerate the sauce until serving.

4. Roast the squash for 30–35 minutes, until a knife easily pierces the flesh. Prepare the filling while it roasts.

5. Season 16 ounces ground lamb with 1 teaspoon fine sea salt before cooking. Heat 1 teaspoon olive oil in a large skillet over medium heat. Add the diced onion and 1/4 teaspoon fine sea salt; cook for 5–6 minutes until softened.

6. Add the seasoned lamb to the skillet. Increase the heat to medium-high and cook for 8–10 minutes, breaking it into small pieces, until browned and the lamb reaches 160°F. Spoon off excess rendered fat, leaving about 1 tablespoon in the pan.

7. Reduce the heat to medium. Stir the second minced garlic clove into the lamb along with:

   • 2 tablespoons tomato paste
   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1 teaspoon sweet paprika
   • 1/4 teaspoon ground cinnamon
   • 1/4 teaspoon ground black pepper

   Cook, stirring, for 1 minute. Add the chopped dates and 1/3 cup water, then simmer for 3–4 minutes until the filling is moist but not watery.

8. Turn the tender squash halves cut-side up. Divide the lamb filling between the cavities, mounding it generously and placing any overflow around the halves. Return to the oven for 5 minutes.

9. Place one stuffed squash half on each plate, spooning any extra filling alongside. Finish with the yogurt sauce and prepared parsley, and serve with the lemon wedges.

Want more detail? See the temperature guide.