Careme

Ingredients

• Carlton Farms Mild Italian Sausage

  8 oz $3.99
• Produce Box — Fennel

  1 medium bulb, about 10 oz, plus its fronds
• NatureSweet Cherub Tomatoes

  10.5 oz $4.99
• Christopher Ranch Peeled Garlic

  2 cloves $5.99
• Olive oil

  2 teaspoons
• Fennel seeds

  1/2 teaspoon
• Dry white wine

  1/3 cup
• Polenta, regular rather than instant

  1/2 cup
• Unsalted butter

  1 tablespoon
• Heavy cream

  2 tablespoons
• Parmesan

  1/4 cup finely grated, about 3/4 oz
• Morton coarse kosher salt

  1 1/2 teaspoons
• Black pepper

  1/4 teaspoon

Instructions

1. Trim 1 medium fennel bulb, reserving its fronds. Remove the tough core and thinly slice the bulb. Halve 10.5 oz cherry tomatoes and finely chop 2 garlic cloves.

2. Bring 2 cups water and 1/2 teaspoon Morton coarse kosher salt to a boil in a heavy saucepan. Gradually whisk in 1/2 cup polenta. Reduce to low and cook at a gentle bubble for 30–35 minutes, stirring frequently, until tender and creamy. If it becomes stiff before it is tender, stir in 2 tablespoons water at a time. Prepare the ragù while it cooks.

3. Heat 2 teaspoons olive oil in a large, deep skillet over medium-high heat. Add 8 oz mild Italian sausage, removing the casings first if using links rather than bulk sausage. Break into bite-sized crumbles and cook for 6–8 minutes, turning occasionally, until well browned. Transfer to a plate, leaving the drippings in the skillet.

4. Add the sliced fennel and 1/2 teaspoon Morton coarse kosher salt to the skillet. Cook over medium heat for 8–10 minutes, stirring occasionally, until softened and golden at the edges. Add the chopped garlic and 1/2 teaspoon fennel seeds; stir for 30 seconds.

5. Pour in 1/3 cup dry white wine and scrape up the browned bits. Simmer for 2 minutes. Add the halved tomatoes, 1/2 teaspoon Morton coarse kosher salt, and 1/4 teaspoon black pepper. Return the browned sausage and its juices to the skillet. Add 1/2 cup water and simmer uncovered for 15–18 minutes, stirring occasionally and gently crushing the tomatoes, until the sauce is thick and glossy and the largest sausage crumbles reach 160°F.

6. When the polenta is tender, stir in 1 tablespoon unsalted butter, 2 tablespoons heavy cream, and 1/4 cup finely grated Parmesan. Keep covered over the lowest heat until the ragù is ready, loosening with 2 tablespoons hot water if needed.

7. Divide the creamy polenta between two shallow bowls. Spoon the sausage-and-fennel ragù over the center, leaving a border of polenta visible, and finish with the reserved fennel fronds.

Want more detail? See the temperature guide.

Ingredients

• Carlton Farms Spicy Breakfast Sausage

  8 oz $3.99
• Organic Produce Box — Organic Sweet Potatoes

  12 oz
• Organic Tomato on the Vine

  8 oz $6.99
• Organic Yellow Onion

  4 oz $3.99
• Peeled Garlic

  2 cloves $5.99
• Fresh ginger

  1 tablespoon grated
• Neutral cooking oil

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Ground coriander

  1 teaspoon
• Unsweetened tamarind paste

  2 teaspoons
• Morton kosher salt

  1 teaspoon

Instructions

1. Prepare the vegetables and aromatics:

   • Peel 12 oz sweet potatoes and cut into 1/2-inch cubes.
   • Dice 8 oz tomatoes, keeping their juices.
   • Finely dice 4 oz yellow onion.
   • Mince 2 cloves garlic.
   • Grate enough fresh ginger to measure 1 tablespoon.

2. Heat 1 teaspoon neutral cooking oil in a medium heavy pot over medium-high heat. Add 8 oz spicy breakfast sausage, breaking it into bite-size chunks. Brown for 5 minutes, then transfer to a bowl; it will finish cooking in the curry. Leave about 1 tablespoon rendered fat in the pot, spooning off any excess.

3. Reduce the heat to medium. Add the prepared onion and cook for 5 minutes, stirring frequently. Add the prepared garlic and ginger, 1/2 teaspoon ground turmeric, and 1 teaspoon ground coriander. Stir for 1 minute until fragrant.

4. Add the prepared tomatoes and their juices, 2 teaspoons unsweetened tamarind paste, and 1 teaspoon Morton kosher salt. Cook for 3 minutes, stirring and scraping the bottom of the pot.

5. Add the prepared sweet potatoes and 1 cup water. Bring to a simmer, cover, and cook over medium-low heat for 15–18 minutes, stirring occasionally, until the sweet potatoes are tender.

6. Return the browned sausage and its collected juices to the pot. Simmer uncovered for 4–5 minutes, until the sauce lightly coats the sweet potatoes and the sausage reaches 160°F. Gently crush a few sweet potato cubes against the pot to thicken the sauce if desired.

7. Divide the curry between two shallow bowls, keeping the sausage and sweet potato pieces visible, and spoon the tangy tomato sauce over them.

Want more detail? See the temperature guide.

Ingredients

• Boneless skinless chicken thighs

  1 lb $12.99
• Organic cauliflower

  1 medium head, yielding about 1 lb trimmed florets $5.99
• Medium bulgur

  1/2 cup
• Plain low-fat yogurt

  3/4 cup
• Peeled garlic

  2 cloves $5.99
• Lemon

  1 $0.99
• Olive oil

  1 tablespoon
• Sweet paprika

  1 teaspoon
• Ground cumin

  1 teaspoon
• Dried oregano

  1/2 teaspoon
• Black pepper

  1/4 teaspoon
• Morton kosher salt flakes

  2 1/2 teaspoons

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. In a small ovenproof baking dish, combine 1/2 cup medium bulgur, 1 cup water, and 1/4 teaspoon Morton kosher salt flakes. Cover tightly with foil and place on the lower rack. Bake for 35–40 minutes, until tender and the water is absorbed.

2. Finely grate 2 garlic cloves. Zest 1 lemon, then halve it. Cut one lemon half into wedges and reserve the other half for the sauce.

3. Pat 1 lb boneless skinless chicken thighs dry and season all over with 1 1/4 teaspoons Morton kosher salt flakes. In a bowl, combine the following:

   • 1/4 cup plain low-fat yogurt
   • Half the grated garlic
   • All the lemon zest
   • 1 teaspoon sweet paprika
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon dried oregano
   • 1/4 teaspoon black pepper

   Add the chicken and coat thoroughly. Set aside while preparing the cauliflower.

4. Trim 1 medium head cauliflower into evenly sized, approximately 1 1/2-inch florets, yielding about 1 lb. On a large rimmed sheet pan, toss the florets with 1 tablespoon olive oil, 1/2 teaspoon ground cumin, and 1 teaspoon Morton kosher salt flakes. Spread over roughly two-thirds of the pan.

5. Arrange the yogurt-coated chicken on the open portion of the sheet pan, unfolding the thighs so they lie flat. Roast on the upper rack for 25–30 minutes, turning the cauliflower once, until browned and the chicken reaches 175°F. Let the chicken rest for 5 minutes.

6. While the sheet pan roasts, combine 1/2 cup plain low-fat yogurt, the reserved grated garlic, and the juice from the reserved lemon half. Keep this sauce separate from the bowl that held the raw chicken.

7. Fluff the cooked bulgur and divide between two plates. Add the roasted cauliflower and chicken, spoon the yogurt sauce alongside, and serve with the reserved lemon wedges.

Want more detail? See the temperature guide.