Careme

Ingredients

• Sole Dover Fillet Wild Caught Fresh (sustainably sourced)

  1 lb $11.99
• Fresh Bagged Green Beans

  8 oz $3.99
• Red Potatoes

  12 oz $1.29
• Fresh Organic Lemon

  1 lemon, yielding 2 tablespoons juice plus wedges $2.00
• Organic Italian Parsley

  1/4 bunch, yielding 2 tablespoons chopped leaves $2.69
• All-purpose flour

  1/4 cup
• Unsalted butter

  3 tablespoons
• Olive oil

  2 1/2 tablespoons
• Diamond Crystal Salt flakes

  4 teaspoons
• Freshly ground black pepper

  1/2 teaspoon
• Joseph Drouhin Chablis

  1 bottle $28.99

Instructions

1. Heat the oven to 425°F. Scrub 12 oz red potatoes and cut into 3/4-inch pieces. Toss on a rimmed baking sheet with 1 tablespoon olive oil, 1 1/4 teaspoons Diamond Crystal Salt flakes, and 1/4 teaspoon freshly ground black pepper. Arrange cut sides down in a single layer and place in the heated oven. Roast for 25–30 minutes, turning once, until browned and tender; complete the following prep and stovetop cooking while they roast.

2. Pat 1 lb sole fillets thoroughly dry and season both sides with 2 teaspoons Diamond Crystal Salt flakes. Refrigerate while preparing the vegetables.

3. Trim 8 oz green beans. Cut 1 lemon, squeeze 2 tablespoons juice into a small bowl, and cut the unused portion into wedges. Chop 1/4 bunch Italian parsley to yield 2 tablespoons leaves.

4. Place the trimmed beans in a large skillet with 1/4 cup water and 3/4 teaspoon Diamond Crystal Salt flakes. Cover and cook over medium-high heat for 4–5 minutes, until bright green and just tender. Uncover and let any water evaporate, then add 1/2 tablespoon olive oil and toss for 1 minute. Transfer to a serving dish and cover to keep warm. Wipe the skillet dry.

5. Spread 1/4 cup all-purpose flour on a plate and mix in the remaining 1/4 teaspoon black pepper. Lightly coat half the seasoned sole in the flour, shaking off excess. Heat 1/2 tablespoon olive oil in the skillet over medium-high heat. Cook the coated fillets for 1–2 minutes on the first side, then turn carefully with a wide spatula and cook for about 1 minute more. Pull at 138°F in the thickest part; for fillets too thin to probe, look for flesh that has just turned opaque and separates easily with gentle pressure. Transfer to warm plates. Coat the second batch just before cooking and repeat with the remaining 1/2 tablespoon olive oil. Discard unused dredging flour.

6. Reduce the skillet heat to medium and wipe away any dark flour residue. Add 3 tablespoons unsalted butter and swirl for 2–3 minutes, until golden brown and nutty-smelling. Remove from the heat and carefully stir in the prepared lemon juice and chopped parsley.

7. Arrange the roasted potatoes and green beans beside the sole. Spoon the lemon-parsley brown butter over the fish and serve immediately with the lemon wedges.

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Ingredients

• Simple Truth® Natural Lamb Loin Chops

  1.25 lb, about 4 chops, 1¼ inches thick $17.99
• Eggplant

  1 medium, about 1 lb $3.49
• Roma tomatoes

  ½ lb $1.99
• Yellow onion

  ¼ lb $0.99
• Peeled garlic

  4 cloves, about ½ oz $3.69
• Fresh mint

  2 tablespoons finely chopped leaves, about ⅛ oz $2.79
• Plain Greek yogurt

  ¾ cup
• Extra-virgin olive oil

  3 tablespoons
• Red wine vinegar

  1 tablespoon
• Diamond Crystal Salt flakes

  1 tablespoon plus 2¾ teaspoons
• Sweet paprika

  1 teaspoon
• Ground cumin

  ½ teaspoon
• Dried oregano

  1 teaspoon
• Black pepper

  ½ teaspoon

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Pat dry 1.25 lb lamb loin chops and season all over with 1 tablespoon Diamond Crystal Salt flakes. Set on a small rimmed baking sheet while you prepare the vegetables.

2. Cut 1 medium eggplant (about 1 lb) into ¾-inch cubes. Cut ½ lb Roma tomatoes into thick wedges and peel and slice ¼ lb yellow onion into ½-inch wedges. Toss these vegetables on a large rimmed baking sheet with 2 tablespoons olive oil, 2¾ teaspoons Diamond Crystal Salt flakes, and ¼ teaspoon black pepper. Spread in one layer.

3. Roast the vegetables on the lower rack for 25 minutes, turning once halfway through. Meanwhile, prepare the lamb rub and yogurt sauce.

4. Mix the lamb rub in a small bowl:

   • 1 tablespoon olive oil
   • 2 garlic cloves, finely minced
   • 1 teaspoon sweet paprika
   • ½ teaspoon ground cumin
   • 1 teaspoon dried oregano
   • ¼ teaspoon black pepper

   Rub over both sides of the salted chops.

5. Make the yogurt sauce by combining:

   • ¾ cup plain Greek yogurt
   • 2 garlic cloves, finely grated
   • 2 tablespoons finely chopped mint leaves
   • 1 tablespoon red wine vinegar

   Stir until smooth and refrigerate until serving.

6. After the vegetables have roasted for 25 minutes, place the lamb on the upper rack. Roast for 10–15 minutes, turning the chops halfway through, until their centers reach 135°F. Continue roasting the vegetables alongside until the eggplant is creamy inside and browned at the edges; remove their tray earlier if ready.

7. Transfer the lamb to a plate and rest for 5 minutes. Gently fold the roasted vegetables together so the softened tomatoes coat the eggplant.

8. Spoon the garlic-mint yogurt onto two warm dinner plates. Arrange the roasted vegetables alongside, lean the lamb chops against them, and spoon the lamb’s resting juices over the meat.

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Ingredients

• Cucina Fresca Egg Fettuccine

  10 oz $8.99
• Boneless skinless chicken breast

  8 oz $5.49
• Shiitake mushrooms

  8 oz $12.99
• Chopped kale

  5 oz $2.99
• Peeled garlic

  1/2 oz, about 4 cloves $3.69
• Olive oil

  1 tablespoon
• Unsalted butter

  1 tablespoon
• Heavy cream

  1/4 cup
• Parmesan cheese

  1 oz, finely grated
• Ground nutmeg

  1/8 teaspoon
• Freshly ground black pepper

  1/2 teaspoon
• Diamond Crystal Salt flakes

  4 1/2 tablespoons plus 2 teaspoons, divided
• Erath Pinot Noir Oregon Red Wine

  1 bottle (750 ml) $16.99

Instructions

1. Pat 8 oz chicken breast dry and slice horizontally into two thin cutlets of even thickness. Season with 1 teaspoon Diamond Crystal Salt flakes and 1/4 teaspoon black pepper. Set aside while preparing the vegetables.

2. Remove the tough stems from 8 oz shiitake mushrooms and slice the caps about 1/4 inch thick. Pick any tough stems from 5 oz chopped kale and cut large leaves into bite-size pieces. Thinly slice 1/2 oz peeled garlic.

3. Bring 2 quarts water to a boil in a covered pot. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6–8 minutes total, turning once, until golden and the thickest part reaches 160°F. Transfer to a plate and rest for at least 5 minutes while making the sauce.

4. Add 1 tablespoon unsalted butter to the skillet, then spread the prepared shiitakes across the pan. Cook over medium-high heat for 7–9 minutes, stirring occasionally, until browned. Add the prepared garlic and cook for 30 seconds. Add the prepared kale, 1 teaspoon Diamond Crystal Salt flakes and 1/4 cup water. Cook for 3–4 minutes, tossing, until the kale is tender and most of the water has evaporated.

5. Reduce the skillet heat to low and stir in the following:

   • 1/4 cup heavy cream
   • 1/8 teaspoon ground nutmeg
   • 1/4 teaspoon black pepper

   Simmer gently for 1–2 minutes, scraping up the browned bits, then keep the mushroom cream sauce warm over very low heat.

6. Add 4 1/2 tablespoons Diamond Crystal Salt flakes to the boiling pasta water. Add 10 oz Cucina Fresca Egg Fettuccine and cook according to its package directions, usually 2–4 minutes, until just tender. Reserve 1/2 cup pasta water, then drain without rinsing.

7. Add the drained fettuccine to the mushroom cream sauce with 2 tablespoons reserved pasta water. Toss over low heat for about 1 minute. Remove from the heat and gradually toss in 3/4 oz finely grated Parmesan. Add more reserved pasta water, 1 tablespoon at a time, only as needed for a glossy sauce that lightly coats the noodles.

8. Slice the rested chicken across the grain. Divide the fettuccine, mushrooms and kale between two warm shallow bowls, arrange the chicken on top, and finish with the remaining 1/4 oz Parmesan. Serve immediately.

Want more detail? See the temperature guide.