Careme

Ingredients

• Boneless skinless chicken thighs

  12 ounces $6.49
• Organic zucchini squash

  1 pound $2.77
• Couscous

  1/2 cup dry (about 3 ounces) $7.81
• Lemon

  1 medium $0.89
• Organic garlic

  2 cloves $6.99
• Extra-virgin olive oil

  2 tablespoons
• Dried oregano

  1 teaspoon
• Fine sea salt

  1 5/8 teaspoons
• Ground black pepper

  1/4 teaspoon

Instructions

1. Preheat a clean grill to medium-high heat, about 425°F, with a cooler area available. Zest 1 medium lemon, then squeeze out 2 tablespoons juice and cut any unsqueezed portion into serving wedges. Mince 2 garlic cloves.

2. Pat 12 ounces boneless skinless chicken thighs dry and unfold them. Toss in a bowl with the following, then refrigerate for 10 minutes while preparing the other components:

   • 1 tablespoon olive oil
   • 1 tablespoon lemon juice
   • Half the prepared lemon zest
   • Both minced garlic cloves
   • 3/4 teaspoon dried oregano
   • 3/4 teaspoon fine sea salt
   • 1/8 teaspoon ground black pepper

3. Trim 1 pound zucchini and slice lengthwise into 1/2-inch-thick planks. Toss with the following:

   • 1 tablespoon olive oil
   • 1/4 teaspoon dried oregano
   • 3/4 teaspoon fine sea salt
   • 1/8 teaspoon ground black pepper

4. Bring 1/2 cup water and 1/8 teaspoon fine sea salt to a boil in a small saucepan. Stir in 1/2 cup dry couscous, cover, and remove from the heat. Let stand for 5 minutes, then fluff with a fork and fold in the remaining 1 tablespoon lemon juice and the remaining prepared lemon zest. Cover to keep warm.

5. Place the chicken on the grill and discard its marinade. Grill for 10–14 minutes total, turning halfway through, until lightly charred and the thickest part reaches 175°F; move to the cooler area if browning too quickly. Transfer to a clean plate and rest for 5 minutes.

6. Grill the zucchini alongside the chicken for 3–4 minutes per side, until marked and tender but not collapsing. Transfer to a platter as the pieces finish.

7. Divide the lemon couscous between two plates. Add the grilled zucchini and chicken, spoon the chicken’s resting juices over the couscous, and serve with the prepared lemon wedges.

Want more detail? See the temperature guide.

Ingredients

• Organic red lentils

  7 ounces (about 1 cup), dry $3.99
• Organic rainbow chard

  1 small bunch (about 8 ounces) $3.49
• Organic heirloom tomatoes

  8 ounces $4.43
• Yellow onion

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

  3 cloves $6.99
• Lemon

  1 $0.89
• Olive oil

  2 tablespoons
• Sweet paprika

  2 teaspoons
• Ground cumin

  1/2 teaspoon
• Ground coriander

  1/2 teaspoon
• Ground ginger

  1/2 teaspoon
• Ground cinnamon

  1/8 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Fine sea salt

  1 1/4 teaspoons

Instructions

1. Peel and finely dice 1 small yellow onion (about 4 ounces). Mince 3 garlic cloves and chop 8 ounces heirloom tomatoes, keeping their juices.

2. Wash 1 small bunch rainbow chard (about 8 ounces). Separate the stems from the leaves; thinly slice the stems and cut the leaves into 1-inch ribbons. Halve 1 lemon, reserving one half for juicing and cutting the other half into wedges.

3. Mix the following spices in a small bowl:

   • 2 teaspoons sweet paprika
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon ground coriander
   • 1/2 teaspoon ground ginger
   • 1/8 teaspoon ground cinnamon
   • 1/8 teaspoon cayenne pepper

4. Heat 2 tablespoons olive oil in a medium heavy saucepan over medium heat. Add the prepared onion and chard stems; cook for 7–8 minutes, stirring occasionally, until softened. Add the prepared garlic and cook for 30 seconds. Stir in the spice mixture and cook for another 30 seconds, stirring constantly.

5. Rinse 7 ounces dry red lentils in a fine-mesh strainer. Add them to the saucepan with the prepared tomatoes and their juices, 1 1/4 teaspoons fine sea salt, and 2 1/2 cups water. Bring to a simmer, then reduce the heat to low and partially cover. Simmer gently for 20–25 minutes, stirring frequently toward the end, until the lentils collapse into a creamy stew. If it becomes too thick before the lentils soften, add water 1/4 cup at a time.

6. Stir in the prepared chard leaves during the final 5 minutes of simmering, cooking until tender. Remove from the heat and squeeze in the reserved lemon half, catching any seeds.

7. Divide the stew between two shallow bowls, arranging some colorful chard stems on top. Serve with the prepared lemon wedges.

Want more detail? See the temperature guide.

Ingredients

• Halibut fillet

  12 ounces, cut into two equal portions about 1 inch thick $28.79
• Organic heirloom tomatoes

  12 ounces $4.43
• Organic fingerling potatoes

  12 ounces $4.99
• Organic garlic

  2 cloves $6.99
• Fresh basil

  1/4 ounce, about 2 tablespoons thinly sliced $3.32
• Lemon

  1 medium $0.89
• Extra-virgin olive oil

  2 tablespoons
• Unsalted butter

  1 tablespoon
• Capers

  1 tablespoon, drained and rinsed
• Dried herbes de Provence

  1 teaspoon
• Fine sea salt

  1 1/2 teaspoons, divided
• Freshly ground black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F with a rack in the middle. Halve 12 ounces fingerling potatoes lengthwise; quarter any especially thick ones so the pieces are no more than 3/4 inch thick.

2. Cut 12 ounces heirloom tomatoes into 3/4-inch chunks, keeping their juices. Thinly slice 2 garlic cloves and 1/4 ounce basil. Halve 1 medium lemon; squeeze 1 tablespoon juice from one half and cut the other half into wedges.

3. Pat 12 ounces halibut dry and divide into two equal portions if needed. Season all over with 3/4 teaspoon fine sea salt and refrigerate uncovered while the potatoes begin cooking.

4. Toss the prepared potatoes on a rimmed baking sheet with:

   • 1 tablespoon olive oil
   • 1 teaspoon dried herbes de Provence
   • 1/2 teaspoon fine sea salt
   • 1/4 teaspoon freshly ground black pepper

   Arrange cut-side down and roast for 20 minutes initially; they will continue roasting while you cook the fish.

5. After the potatoes have roasted for 20 minutes, heat 2 teaspoons olive oil in a 12-inch ovenproof skillet over medium-high heat. Blot surface moisture from the seasoned halibut. Place the fish presentation-side down and sear without moving for 3 minutes, until golden and easily released with a thin spatula. Turn carefully.

6. Reduce the heat to medium. Add 1 teaspoon olive oil and the prepared garlic to the open spaces around the fish; stir for about 15 seconds. Add the prepared tomatoes and their juices, 1 tablespoon drained and rinsed capers, and 1/4 teaspoon fine sea salt around—not over—the fish. Let the tomatoes sizzle for 1 minute.

7. Transfer the skillet to the oven and roast for 6–9 minutes, until the halibut reaches 130°F at its thickest point. Check the potatoes at the same time: they should be browned and tender after about 30–35 minutes total roasting.

8. Transfer the halibut to a warm plate and rest for 3 minutes. Keeping a mitt on the hot skillet handle, gently stir 1 tablespoon unsalted butter and the prepared 1 tablespoon lemon juice into the warm tomatoes off the heat. Fold in the prepared basil, keeping some tomato pieces intact.

9. Spoon the warm tomato-caper sauce onto two plates and set the halibut on top, golden-side up. Arrange the crisp potatoes alongside and finish each plate with the prepared lemon wedges.

Want more detail? See the temperature guide.