Careme

Ingredients

• Pork tenderloin

  12 oz $2.99
• Green cabbage

  12 oz $0.99
• Carrots

  4 oz $1.29
• Green onions

  2 $1.19
• Garlic

  2 cloves $0.79
• Fresh ginger

  1 tablespoon grated $3.99
• Long-grain white rice

  4 oz dry $1.79
• Morton kosher salt

  1 1/2 teaspoons
• Reduced-sodium soy sauce

  2 teaspoons
• Rice vinegar

  1 tablespoon
• Brown sugar

  2 teaspoons
• Crushed red pepper flakes

  1/4 teaspoon
• Neutral cooking oil

  4 teaspoons

Instructions

1. Thinly slice 12 oz pork tenderloin across the grain. Toss with 3/4 teaspoon Morton kosher salt and set aside while preparing the vegetables.

2. Thinly shred 12 oz green cabbage and cut 4 oz carrots into matchsticks. Slice 2 green onions for garnish, mince 2 garlic cloves, and grate 1 tablespoon fresh ginger.

3. Stir 2 tablespoons water with the sauce ingredients:

   • 2 teaspoons reduced-sodium soy sauce
   • 1 tablespoon rice vinegar
   • 2 teaspoons brown sugar
   • 1/4 teaspoon crushed red pepper flakes

4. Rinse 4 oz dry long-grain white rice. Put it in a saucepan with 1 cup water and 1/4 teaspoon Morton kosher salt. Bring to a boil, cover, and simmer on low for 16–18 minutes; turn off the heat and leave covered for 5 minutes.

5. While the rice cooks, heat 2 teaspoons neutral cooking oil in a large skillet over medium-high heat. Spread the pork in one layer and sear for 2–3 minutes, turning once. Transfer to a plate; it will finish cooking later.

6. Add 2 teaspoons neutral cooking oil to the skillet. Add the cabbage, carrots, and 1/2 teaspoon Morton kosher salt; stir-fry for 4–5 minutes, until lightly browned but still crisp. Add the garlic and ginger and stir for 30 seconds.

7. Pour in the sauce and return the pork and any juices to the skillet. Toss for 1–2 minutes, until the thin pork slices are cooked through and no longer pink.

8. Fluff the rice and divide it between two bowls. Spoon the pork and cabbage stir-fry over it and scatter the green onions on top.

Want more detail? See the temperature guide.

Ingredients

• Butternut squash

  1 lb whole (about 12 oz peeled flesh) $1.49
• Organic lacinato kale

  4 oz leaves $3.00
• Dry red lentils

  1/2 cup $3.49
• Jasmine rice

  1/2 cup dry $3.59
• Yellow onion

  4 oz $0.89
• Roma tomatoes

  6 oz $1.29
• Garlic

  2 cloves $0.79
• Fresh ginger

  1 tablespoon grated $3.99
• Neutral oil

  1 tablespoon
• Curry powder

  2 teaspoons
• Ground cumin

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Morton kosher salt

  2 teaspoons total

Instructions

1. Peel 1 lb butternut squash, remove the seeds, and cut the flesh into 1/2-inch cubes. Wash and strip 4 oz lacinato kale leaves from their tough stems; slice the leaves into ribbons. Rinse 1/2 cup dry red lentils and drain.

2. Prepare the curry aromatics:

   • Dice 4 oz yellow onion.
   • Dice 6 oz Roma tomatoes.
   • Mince 2 cloves garlic.
   • Grate 1 tablespoon fresh ginger.

   Keep the tomatoes separate from the onion, garlic, and ginger.

3. Rinse 1/2 cup dry jasmine rice. Put it in a small saucepan with 3/4 cup water and 1/4 teaspoon Morton kosher salt. Bring to a boil, cover, and cook over low heat for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.

4. Meanwhile, heat 1 tablespoon neutral oil in a deep skillet over medium heat. Add the prepared onion and squash; cook, stirring occasionally, for 5 minutes. Stir in the prepared garlic and ginger with 2 teaspoons curry powder, 1 teaspoon ground cumin, and 1/2 teaspoon ground turmeric; cook for 1 minute.

5. Add the prepared tomatoes and lentils, 1 1/2 cups water, and 1 1/4 teaspoons Morton kosher salt. Bring to a simmer, cover, and cook for 18–20 minutes, stirring occasionally, until the squash and lentils are tender. Add a splash of water if the curry becomes too thick.

6. Stir the prepared kale and 1/2 teaspoon Morton kosher salt into the curry. Simmer uncovered for 3 minutes, until the kale is tender. Fluff the rice, spoon it into two bowls, and top with the curry.

Want more detail? See the temperature guide.

Ingredients

• Fresh coho salmon fillet

  1 lb $14.99
• Baby golden beets

  1 bunch (about 8 oz trimmed beets) $1.99
• Red potatoes

  12 oz $1.29
• Bartlett pear

  1 small pear (about 6 oz) $2.69
• Lemon

  1 lemon (about 2 tablespoons juice) $1.29
• Fresh thyme

  1 teaspoon leaves $2.49
• Olive oil

  2 tablespoons
• Dijon mustard

  2 teaspoons
• Honey

  2 teaspoons
• Diamond Crystal kosher salt

  4 teaspoons

Instructions

1. Preheat the oven to 425°F and line a large rimmed baking sheet with parchment.

2. Scrub and cut 12 oz red potatoes into ¾-inch wedges. Toss with 1 tablespoon olive oil and 1¼ teaspoons Diamond Crystal kosher salt; spread over one half of the baking sheet.

3. Trim and peel 1 bunch baby golden beets (about 8 oz trimmed), then cut into ¼-inch slices. Toss with ½ tablespoon olive oil and ¾ teaspoon Diamond Crystal kosher salt; spread over the other half of the baking sheet.

4. Pat dry 1 lb coho salmon and season all over with 2 teaspoons Diamond Crystal kosher salt. Refrigerate while the vegetables roast.

5. Roast the potatoes and beets for 20 minutes, turning them once halfway through.

6. Whisk 2 teaspoons Dijon mustard, 2 teaspoons honey, and 1 tablespoon juice from ½ lemon into a glaze.

7. Dice 1 small Bartlett pear. Toss with 1 teaspoon fresh thyme leaves, ½ tablespoon olive oil, and 1 tablespoon juice from the remaining ½ lemon to make the pear relish.

8. Move the roasted vegetables aside to make room for the salmon. Place the salmon skin-side down on the baking sheet, brush with the glaze, and roast for 10–12 minutes more, until the thickest part reaches 125°F. Rest for 3 minutes.

9. Divide the potatoes and beets between two plates. Add the salmon and spoon the pear relish alongside.

Want more detail? See the temperature guide.