Careme

Ingredients

• coho salmon fillet

  12 ounces, cut into 2 portions $14.21
• organic delicata squash

  1 medium squash, about 1 pound $1.66
• sushi white short-grain rice

  1/2 cup dry $2.39
• organic Bartlett pear

  1 medium $2.77
• green onion

  1 stalk $1.39
• organic garlic

  1 clove $2.69
• soy sauce

  1 tablespoon
• honey

  2 teaspoons
• rice vinegar

  1 tablespoon
• neutral oil

  2 teaspoons
• Diamond Crystal kosher salt

  2 teaspoons, divided

Instructions

1. Heat the oven to 425°F. Halve 1 medium delicata squash lengthwise, scoop out the seeds, and cut into 1/2-inch-thick half-moons.

2. Rinse 1/2 cup dry sushi rice until the water runs mostly clear. Put it in a small saucepan with 2/3 cup water and 1/4 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, and cook over low heat for 15 minutes; turn off the heat and let stand, covered, for 10 minutes.

3. While the rice cooks, toss the squash with 2 teaspoons neutral oil and 3/4 teaspoon Diamond Crystal kosher salt. Spread on a parchment-lined sheet pan and roast for 15 minutes.

4. Mince 1 garlic clove and whisk it into the glaze with:

   • 1 tablespoon soy sauce
   • 2 teaspoons honey
   • 1 teaspoon rice vinegar

   Set the glaze aside.

5. Pat 12 ounces coho salmon dry, cut it into 2 portions, and season with 1 teaspoon Diamond Crystal kosher salt. Let it stand while you make the relish.

6. Cut 1 medium Bartlett pear into thin matchsticks and thinly slice 1 green onion. Toss them together with 2 teaspoons rice vinegar to make the pear relish.

7. Turn the squash and brush it with about one-third of the glaze. Set the salmon portions on the same pan, leaving space around them, and brush with the rest of the glaze. Roast 10–12 minutes more, until the salmon reaches 125°F and the squash is tender. Rest the salmon for 3 minutes.

8. Fluff the rice and divide it between two plates. Add the salmon and squash, then spoon the pear relish alongside.

Want more detail? See the temperature guide.

Ingredients

• Organic red lentils

  3/4 cup dry $3.99
• Organic delicata squash

  1 small (about 12 oz) $1.66
• Organic dino kale

  1 bunch $2.99
• Organic long grain white rice

  1/2 cup dry $4.49
• Yellow onion

  1/2 medium $1.49
• Organic garlic

  3 cloves $2.69
• Organic lemon

  1/2 lemon $1.29
• Neutral oil

  2 tablespoons
• Ground cumin

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon
• Fine sea salt

  1 3/8 teaspoons

Instructions

1. Halve and seed 1 small delicata squash, then cut it into 1/2-inch pieces. Dice 1/2 medium yellow onion.

2. Strip and chop the leaves from 1 bunch dino kale. Mince 3 cloves garlic, keeping 2 cloves for the stew and 1 clove for the kale. Juice 1/2 lemon.

3. Rinse and drain 1/2 cup dry white rice and 3/4 cup dry red lentils separately.

4. Put the rinsed rice, 3/4 cup water, and 1/8 teaspoon fine sea salt in a small saucepan. Bring to a boil, cover, and cook on low for 15 minutes. Turn off the heat and leave covered for 5 minutes.

5. Meanwhile, heat 1 tablespoon neutral oil in a medium saucepan over medium heat. Cook the diced onion for 4 minutes. Add the 2 cloves garlic reserved for the stew, 1 teaspoon ground cumin, 1/2 teaspoon ground turmeric, and 1/4 teaspoon crushed red pepper flakes; stir for 30 seconds.

6. Add the rinsed lentils, prepared squash, 2 1/4 cups water, and 1 teaspoon fine sea salt to the spiced onion. Bring to a simmer and cook uncovered for about 20 minutes, stirring occasionally, until the squash is tender and the lentils have softened into a thick stew.

7. During the last 5 minutes of simmering, heat 1 tablespoon neutral oil in a skillet over medium heat. Add the prepared kale, the 1 clove garlic reserved for it, and 1/4 teaspoon fine sea salt. Cook for 4–5 minutes, stirring, until tender; turn off the heat and toss with the prepared lemon juice.

8. Fluff the rice and divide it between two bowls. Spoon the squash-lentil stew alongside it and top with the lemony kale.

Want more detail? See the temperature guide.

Ingredients

• Boneless skinless chicken thighs

  1 pound $5.99
• Fine sea salt

  1 1/2 teaspoons total
• Ground ancho chile

  1 teaspoon
• Ground cumin

  1 teaspoon
• Organic green cabbage

  8 ounces $1.99
• Organic Fuji apple

  1 small apple $2.77
• Lime

  1 lime $0.69
• Organic poblano pepper

  1 pepper $4.43
• Neutral cooking oil

  1 tablespoon total
• Small corn tortillas

  6 tortillas

Instructions

1. Pat dry 1 pound boneless skinless chicken thighs. Rub with 1 teaspoon fine sea salt, 1 teaspoon ground ancho chile, and 1 teaspoon ground cumin. Set aside for 10 minutes while preparing the vegetables.

2. Make the slaw by tossing together:

   • 8 ounces organic green cabbage, finely shredded
   • 1 small organic Fuji apple, cut into thin matchsticks
   • 1 lime, juiced (about 2 tablespoons)
   • 1/2 teaspoon fine sea salt

   Set aside while the chicken cooks.

3. Slice 1 organic poblano pepper into strips. Heat 1 teaspoon neutral cooking oil in a skillet over medium-high heat and cook the strips for 5–6 minutes, until softened and browned in spots. Transfer to a plate.

4. Add 2 teaspoons neutral cooking oil to the skillet. Cook the seasoned chicken for 6–7 minutes per side, until the thickest part reaches 175°F. Transfer to a board, rest for 3 minutes, then slice.

5. While the chicken rests, warm 6 small corn tortillas in a dry skillet for about 30 seconds per side, working in batches.

6. Divide the sliced chicken and poblano among the warm tortillas. Top with the apple-cabbage slaw and serve.

Want more detail? See the temperature guide.