Careme

Ingredients

• boneless skinless chicken thighs

  12 oz $5.99
• organic delicata squash

  12 oz after seeding (about 1 medium squash) $1.66
• red onion

  4 oz (about 1/2 medium onion) $1.99
• organic garlic

  1 clove $2.69
• organic lemon

  1 lemon $1.29
• Italian parsley

  2 tbsp chopped leaves $1.49
• olive oil

  1 tbsp
• fine sea salt

  1 1/2 tsp
• ground cumin

  1 tsp
• paprika

  1/2 tsp
• ground cinnamon

  1/4 tsp

Instructions

1. Heat the oven to 425°F. Pat dry 12 oz boneless skinless chicken thighs and rub with 3/4 tsp fine sea salt. Set aside for 10 minutes while preparing the vegetables.

2. Halve and seed 12 oz prepared delicata squash, then cut it into 1/2-inch crescents. Peel and cut 4 oz red onion into thick wedges. Toss both on a large sheet pan with 2 tsp olive oil and 3/4 tsp fine sea salt; spread into a single layer.

3. Mince 1 clove garlic. Coat the salted chicken with:

   • 1 tsp olive oil
   • 1 tsp ground cumin
   • 1/2 tsp paprika
   • 1/4 tsp ground cinnamon
   • 1 clove minced garlic

4. Roast the vegetables for 10 minutes. Turn them, add the chicken to the pan without crowding it, and roast for 20–22 minutes more, until the chicken reaches 175°F and the squash is tender. Rest the chicken for 5 minutes.

5. While the pan roasts, chop 2 tbsp Italian parsley leaves. Zest and juice 1 lemon; you should have about 2 tbsp juice.

6. Divide the chicken, squash and onion between two plates. Spoon the lemon juice over them and finish with the lemon zest and parsley.

Want more detail? See the temperature guide.

Ingredients

• ground pork

  12 oz $5.99
• organic green cabbage

  10 oz $1.99
• yellow potatoes

  8 oz $1.69
• organic carrots

  2 oz $1.79
• yellow onion

  2 oz $1.49
• organic garlic

  2 cloves $2.69
• organic dill

  2 tbsp chopped $2.69
• fine sea salt

  1¾ tsp
• black pepper

  ¼ tsp
• olive oil

  1 tbsp
• sweet paprika

  1 tsp
• apple cider vinegar

  2 tsp

Instructions

1. Prepare the vegetables and dill:

   • Thinly shred 10 oz cabbage.
   • Dice 8 oz yellow potatoes into ½-inch pieces.
   • Dice 2 oz carrots.
   • Dice 2 oz yellow onion.
   • Mince 2 garlic cloves.
   • Chop 2 tbsp dill.

2. Mix 12 oz ground pork with ¾ tsp fine sea salt and ¼ tsp black pepper. Shape into roughly 14 small meatballs.

3. Heat 1 tbsp olive oil in a large pot over medium-high heat. Brown the meatballs for about 5 minutes, turning gently; transfer to a plate. They will finish cooking in the soup.

4. Add the diced onion and carrots to the pot and cook for 3 minutes. Stir in the minced garlic and 1 tsp sweet paprika for 30 seconds.

5. Add the shredded cabbage, diced potatoes, 1 tsp fine sea salt, and 4 cups water. Return the meatballs and any juices to the pot. Bring to a simmer, cover, and cook for 18–20 minutes, until the potatoes are tender and the meatballs reach 160°F.

6. Stir in 2 tsp apple cider vinegar and the chopped dill. Ladle the soup into two bowls, dividing the meatballs and vegetables evenly.

Want more detail? See the temperature guide.

Ingredients

• Sea scallops

  12 ounces $24.49
• Baby bella mushrooms

  12 ounces $5.54
• Linguine

  6 ounces $1.29
• Organic lemon

  1 lemon (for 1 teaspoon zest and 1 tablespoon juice) $1.29
• Fresh sage

  8 leaves $2.99
• Unsalted butter

  2 tablespoons
• Olive oil

  1 tablespoon
• Diamond Crystal kosher salt

  4 tablespoons total

Instructions

1. Slice 12 ounces baby bella mushrooms. Remove 8 sage leaves from their stems. Zest 1 lemon to yield 1 teaspoon, then squeeze 1 tablespoon juice.

2. Pat 12 ounces scallops very dry and season with 1 teaspoon Diamond Crystal kosher salt. Refrigerate for 10 minutes while you start the pasta and mushrooms.

3. Bring 1½ quarts water to a boil in a pot. Add 3 tablespoons plus 1 teaspoon Diamond Crystal kosher salt, then 6 ounces linguine. Stir as it softens and cook until just shy of al dente, about 9–11 minutes. Reserve ¼ cup pasta water before draining.

4. While the pasta cooks, heat 2 teaspoons olive oil in a large skillet over medium-high heat. Spread the mushrooms in the skillet and cook for about 8 minutes, stirring occasionally, until deeply browned. Season with 1 teaspoon Diamond Crystal kosher salt and transfer to a plate.

5. Pat the scallops dry again. Heat the remaining 1 teaspoon olive oil in the skillet over medium-high heat. Sear the scallops without moving them for about 2 minutes per side, until golden; pull at 125°F. Transfer to a plate and rest for 2 minutes.

6. Reduce the heat to medium. Melt 2 tablespoons unsalted butter in the skillet with the sage leaves, swirling for 1–2 minutes until the butter turns nut-brown and the sage crisps. Return the mushrooms to the skillet; add the lemon zest, lemon juice and reserved pasta water. Toss with the drained linguine for about 1 minute, until glossy.

7. Twirl the linguine and mushrooms onto two plates, top with the scallops, and spoon over the sage butter.

Want more detail? See the temperature guide.