Careme

Ingredients

• Ferndale Market ground turkey

  1 pound $5.39
• Tri-color quinoa

  1/2 cup dry (about 3 ounces) $4.79
• Brussels sprouts

  12 ounces $9.99
• Yellow onion

  4 ounces $9.25
• Extra-virgin olive oil

  2 tablespoons $8.99
• Garlic

  2 cloves $1.75
• Lemon

  1 medium $3.99
• Italian parsley

  2 tablespoons chopped $2.59
• Dried oregano

  1/2 teaspoon $3.29
• Fine sea salt

  1 7/8 teaspoons $2.52
• Ground black pepper

  1/4 teaspoon $4.19

Instructions

1. Heat the oven to 425°F. Trim and halve 12 ounces Brussels sprouts, quartering any very large ones. Peel 4 ounces yellow onion and cut into 1/2-inch wedges.

2. Mince 2 garlic cloves. Zest and juice 1 medium lemon, keeping the zest and juice separate. Chop enough Italian parsley to yield 2 tablespoons.

3. Place 1 pound ground turkey in a bowl, sprinkle with 1 teaspoon fine sea salt, and gently mix. Let stand while you start the vegetables and quinoa.

4. On a large rimmed sheet pan, toss together:

   • The prepared Brussels sprouts and onion
   • 1 tablespoon extra-virgin olive oil
   • 3/4 teaspoon fine sea salt
   • 1/8 teaspoon ground black pepper

   Spread into one layer with the sprouts cut-side down. Roast for 22–25 minutes, turning the onion halfway through, until browned and tender.

5. While the vegetables roast, rinse 1/2 cup dry quinoa in a fine-mesh sieve. Put it in a small saucepan with 1 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, reduce to low, and simmer for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes; fluff with a fork.

6. While the quinoa simmers, heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add the seasoned turkey and cook for 7–9 minutes, breaking it into bite-size crumbles and letting it brown between stirs. Add the prepared garlic, 1/2 teaspoon dried oregano, and 1/8 teaspoon ground black pepper during the final minute. Cook until the turkey reaches 165°F.

7. Remove the skillet from the heat. Stir the lemon zest, half the lemon juice, and half the chopped parsley into the turkey. Fold the other half of the lemon juice into the quinoa.

8. Divide the quinoa between two bowls. Arrange the roasted vegetables and lemon-herb turkey over the top, spoon over any skillet juices, and finish with the other half of the chopped parsley.

Want more detail? See the temperature guide.

Ingredients

• Bone-in pork chops

  2 chops, about 1.5 pounds total $25.00
• Cauliflower

  1 head, yielding about 1.25 pounds trimmed florets $6.99
• White button mushrooms

  8 ounces $4.49
• Heavy cream

  1 cup, divided $6.99
• Parmesan cheese

  1 ounce, finely grated $2.99
• Unsalted butter

  2 tablespoons, divided $9.99
• Extra-virgin olive oil

  1 tablespoon $8.99
• Garlic

  2 cloves, divided $1.75
• Fresh thyme leaves

  2 teaspoons, divided $3.25
• Dry white wine

  1/3 cup
• Fine sea salt

  3 teaspoons, divided $2.52
• Ground black pepper

  1/2 teaspoon, divided $4.19

Instructions

1. Heat the oven to 400°F. Pat dry 2 bone-in pork chops, about 1.5 pounds total, and season all over with 1 3/4 teaspoons fine sea salt and 1/4 teaspoon ground black pepper. Let stand for 25 minutes while preparing and starting the cauliflower.

2. Cut 1 head cauliflower into evenly sized, roughly 1 1/2-inch florets, using about 1.25 pounds after trimming. Mince 2 garlic cloves, keeping them in separate portions. Strip and measure 2 teaspoons fresh thyme leaves. Finely grate 1 ounce Parmesan. Wipe clean and slice 8 ounces white button mushrooms.

3. In a shallow, approximately 2-quart baking dish, toss together:

   • The prepared cauliflower florets
   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon fine sea salt
   • 1/8 teaspoon ground black pepper

   Spread into a snug single layer and roast for 25 minutes, turning once, until lightly browned and nearly tender.

4. Stir 1/2 cup heavy cream, 1 minced garlic clove, and 1 teaspoon fresh thyme leaves into the roasted cauliflower. Scatter the grated Parmesan over the top. Bake for 20–25 minutes more, until the cauliflower is tender and the cream is bubbling beneath a golden crust. Let stand for 5 minutes before serving.

5. While the gratin finishes baking, heat a heavy skillet over medium-high heat. Add 1 tablespoon unsalted butter and, once foaming, add the seasoned pork chops. Sear for about 3 minutes per side. Reduce the heat to medium-low and cook for another 4–8 minutes, turning as needed, until the thickest part reaches 145°F. Transfer to a warm plate and rest for at least 5 minutes while making the sauce.

6. Add 1 tablespoon unsalted butter to the same skillet over medium-high heat. Add the sliced mushrooms and cook for 6–8 minutes, stirring occasionally, until their moisture evaporates and they brown. Stir in 1/4 teaspoon fine sea salt, 1/8 teaspoon ground black pepper, the second minced garlic clove, and 1 teaspoon fresh thyme leaves; cook for 30 seconds.

7. Pour 1/3 cup dry white wine into the mushrooms and scrape up the browned bits. Simmer for 2–3 minutes, until reduced by about half. Add 1/2 cup heavy cream and simmer gently for 3–4 minutes, until the sauce lightly coats a spoon. Stir in the juices collected beneath the resting chops.

8. Place a pork chop on each of two warm plates. Spoon the mushroom-thyme cream sauce over and around the chops, keeping some of their browned surfaces visible. Serve the golden cauliflower gratin alongside.

Want more detail? See the temperature guide.

Ingredients

• Bone-in chicken thighs

  1.5 pounds, skin removed $11.99
• Winter squash

  1 pound whole, yielding about 12 ounces peeled and seeded $4.99
• Canned chickpeas

  1 can (15 ounces), drained and rinsed $1.49
• Yellow onion

  1 small (4 ounces) $9.25
• Garlic

  3 cloves $1.75
• Extra-virgin olive oil

  1 tablespoon $8.99
• Ground coriander

  1 teaspoon $3.29
• Ground cumin

  1 teaspoon $4.19
• Ground paprika

  1 teaspoon $3.69
• Cayenne pepper

  1/16 teaspoon $3.29
• Low-sodium chicken broth

  2 cups $2.29
• Fine sea salt

  2 1/2 teaspoons, divided $2.52
• Lemon juice

  2 teaspoons $3.99

Instructions

1. Remove and discard the skin from 1.5 pounds bone-in chicken thighs. Pat dry, season all over with 1 3/4 teaspoons fine sea salt, and set aside while preparing the vegetables.

2. Peel and seed 1 pound winter squash, yielding about 12 ounces flesh; cut into 3/4-inch cubes. Dice 1 small yellow onion (4 ounces) and mince 3 garlic cloves. Drain and rinse 1 can (15 ounces) chickpeas.

3. Heat 1 tablespoon olive oil in a heavy, lidded pot over medium-high heat. Brown the chicken for about 4 minutes per side, then transfer to a plate; it will finish cooking in the stew.

4. Reduce the heat to medium. Add the diced onion and cook for 5 minutes, stirring and loosening the browned bits. Add the minced garlic and the following spices:

   • 1 teaspoon ground coriander
   • 1 teaspoon ground cumin
   • 1 teaspoon ground paprika
   • 1/16 teaspoon cayenne pepper

   Stir for 30 seconds, just until fragrant.

5. Pour in 2 cups low-sodium chicken broth and scrape the bottom of the pot. Return the chicken and its accumulated juices. Bring to a gentle simmer, cover, and cook over medium-low heat for 10 minutes.

6. Add the cubed squash and 3/4 teaspoon fine sea salt, nestling the squash into the broth. Cover and simmer gently for 7 minutes.

7. Stir in the drained chickpeas. Cover and simmer for another 8–10 minutes, until the squash is tender and the chicken reaches 175°F in the thickest part without touching bone.

8. Turn off the heat and stir 2 teaspoons lemon juice into the broth. Divide the chicken, squash, and chickpeas between two deep bowls, then ladle the fragrant broth over each portion.

Want more detail? See the temperature guide.