Careme

Ingredients

• Coho salmon fillet, skin-on

  12 ounces, cut into 2 portions $15.29
• Organic green beans

  8 ounces $3.99
• Bi-color corn

  1 large ear $0.79
• Polenta

  3 ounces, about 1/2 cup dry $2.49
• Organic lemon

  1 small, yielding 1 teaspoon zest and 1 tablespoon juice $1.29
• Whole milk

  1/2 cup
• Unsalted butter

  3 tablespoons
• Olive oil

  1 tablespoon
• Fine sea salt

  1 3/8 teaspoons
• Smoked paprika

  1 teaspoon
• Dried thyme

  1/4 teaspoon
• Ground black pepper

  1/4 teaspoon
• Cayenne pepper

  1/16 teaspoon

Instructions

1. Heat the oven to 425°F. Trim 8 ounces green beans. Shuck 1 large ear corn and cut the kernels from the cob. Zest and juice 1 small lemon, measuring out 1 teaspoon zest and 1 tablespoon juice.

2. Pat 12 ounces salmon dry, remove any pin bones, and cut into 2 equal portions. Mix the following seasoning, then distribute it over the salmon, mostly on the flesh side:

   • 3/4 teaspoon fine sea salt
   • 1 teaspoon smoked paprika
   • 1/4 teaspoon dried thyme
   • 1/4 teaspoon ground black pepper
   • 1/16 teaspoon cayenne pepper

   Let the seasoned salmon stand while you begin the polenta.

3. Bring 1 1/2 cups water, 1/2 cup whole milk, and 1/4 teaspoon fine sea salt to a gentle boil in a medium saucepan. Gradually whisk in 3 ounces dry polenta. Stir in the prepared corn kernels, reduce the heat to low, and cook gently for 25–30 minutes, stirring frequently, until creamy and tender. If it becomes stiff before it is tender, stir in 1/4 cup water at a time. Cook the other components while it simmers.

4. Toss the trimmed green beans with 2 teaspoons olive oil and 3/8 teaspoon fine sea salt on a rimmed baking sheet. Spread in one layer and roast for 12–16 minutes, turning once, until tender with browned edges.

5. When the polenta has about 10 minutes left, heat the remaining 1 teaspoon olive oil in a nonstick or well-seasoned skillet over medium-high heat. Add the seasoned salmon skin-side down and press gently for the first 20 seconds. Reduce to medium and cook for 4–5 minutes. Turn and cook for another 2–4 minutes, until the center reaches 125°F, lowering the heat if the spices darken too quickly. Transfer to a warm plate and rest for 2 minutes.

6. Take the skillet off the heat and carefully wipe out any dark spice residue. Add 2 tablespoons unsalted butter and return to medium heat. Swirl for 1–2 minutes, until the milk solids turn golden brown and smell nutty. Remove from the heat and carefully stir in the measured lemon juice; it may sputter.

7. Stir the remaining 1 tablespoon unsalted butter and the measured lemon zest into the finished corn polenta. If needed, loosen with 2 tablespoons hot water so it falls softly from a spoon.

8. Spoon the corn polenta onto two warm plates. Arrange the roasted green beans alongside and set the salmon on the polenta, crisp skin facing up. Spoon the lemon brown butter around the fish and over the beans, leaving the skin uncovered.

Want more detail? See the temperature guide.

Ingredients

• Boneless skinless chicken thighs

  12 ounces $6.49
• Organic zucchini squash

  1 pound $2.77
• Small corn tortillas

  6
• Unsalted shelled pepitas

  2 tablespoons
• Cilantro

  1/4 cup chopped leaves and tender stems $1.19
• Lime

  1 large, yielding 2 tablespoons juice $0.69
• Organic garlic

  2 cloves $2.69
• Olive oil

  1 1/2 tablespoons
• Smoked paprika

  1 teaspoon
• Dried oregano

  1/2 teaspoon
• Fine sea salt

  1 1/2 teaspoons

Instructions

1. Trim 1 pound zucchini and cut into 1/2-inch half-moons. Peel and finely grate 2 garlic cloves, keeping them separate. Chop enough cilantro leaves and tender stems to measure 1/4 cup. Juice 1 large lime to obtain 2 tablespoons juice.

2. Pat 12 ounces boneless skinless chicken thighs dry and unfold them to an even thickness. Toss in a bowl with the following, then let stand while you prepare the salsa:

   • 1/2 tablespoon olive oil
   • 1 tablespoon lime juice
   • 1 grated garlic clove
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon dried oregano
   • 3/4 teaspoon fine sea salt

3. Toast 2 tablespoons unsalted shelled pepitas in a dry, large skillet over medium heat for 2–3 minutes, stirring until fragrant and lightly golden. Transfer to a cutting board and finely chop.

4. Make the rustic pepita salsa by stirring together:

   • The toasted, chopped pepitas
   • 1/4 cup chopped cilantro
   • 1 tablespoon lime juice
   • 1 grated garlic clove
   • 2 tablespoons water

   Set aside so the flavors mingle.

5. Heat 1/2 tablespoon olive oil in the skillet over medium-high heat. Add the prepared zucchini and 3/4 teaspoon fine sea salt. Cook for 7–9 minutes, turning occasionally, until browned and just tender. Transfer to a serving bowl and cover loosely.

6. Reduce the heat to medium and add 1/2 tablespoon olive oil to the skillet. Add the seasoned chicken in a single layer and cook for 10–14 minutes, turning halfway through, until browned and the thickest part reaches 175°F. Transfer to a clean cutting board and rest for 5 minutes.

7. While the chicken rests, warm 6 small corn tortillas in a separate dry skillet over medium-high heat for about 20 seconds per side. Stack in a clean kitchen towel to keep them soft.

8. Slice the rested chicken across the grain. Divide it among the warm tortillas, add some zucchini, and spoon the pepita salsa over the top. Plate three tacos per person with the extra zucchini alongside.

Want more detail? See the temperature guide.

Ingredients

• Organic red lentils

  1 cup (7 oz) $3.99
• Organic butternut squash

  1 small squash, about 1½ lb whole, yielding 1 lb peeled and seeded $1.99
• Yellow onion

  1 small (about 4 oz) $1.49
• Organic garlic

  3 cloves $6.99
• Olive oil

  2 tablespoons
• Ground turmeric

  1 teaspoon
• Ground cumin

  1 teaspoon
• Ground cinnamon

  ¼ teaspoon
• Ground black pepper

  ¼ teaspoon
• Fine sea salt

  1¼ teaspoons
• Organic lemon

  1 medium $1.29
• Italian parsley

  2 tablespoons chopped (about ¼ bunch) $1.49

Instructions

1. Peel and seed 1 small butternut squash, yielding about 1 lb flesh, and cut into ½-inch cubes. Dice 1 small yellow onion and mince 3 garlic cloves, keeping them separate.

2. Rinse 1 cup (7 oz) red lentils in a fine-mesh strainer and drain.

3. Heat 2 tablespoons olive oil in a medium heavy pot over medium heat. Add the diced onion and cook for 6–8 minutes, stirring occasionally, until softened and lightly golden.

4. Add the minced garlic and the following spices:

   • 1 teaspoon ground turmeric
   • 1 teaspoon ground cumin
   • ¼ teaspoon ground cinnamon
   • ¼ teaspoon ground black pepper

   Stir for 30 seconds, just until fragrant.

5. Add the cubed squash, rinsed lentils, 1¼ teaspoons fine sea salt, and 3 cups water. Bring to a boil, then reduce to a gentle simmer and partially cover. Cook for 22–25 minutes, stirring occasionally, until the squash is tender and the lentils have broken down into a thick stew. If it becomes too thick before the squash softens, add up to ½ cup water.

6. While the stew simmers, halve 1 medium lemon. Squeeze 1 tablespoon juice from one half and cut the other half into wedges. Chop enough Italian parsley to yield 2 tablespoons.

7. Mash a few squash pieces against the side of the pot to thicken the stew while leaving most intact. Stir in the measured lemon juice.

8. Ladle into two deep bowls, scatter with the chopped parsley, and serve with the lemon wedges.

Want more detail? See the temperature guide.