Careme

Ingredients

• Boneless skinless chicken breast

  12 ounces $5.49
• Cauliflower

  1 medium head, yielding about 1 pound trimmed florets $3.49
• Organic brown basmati rice

  1/2 cup dry, about 3.2 ounces $6.89
• Organic garlic

  2 cloves $6.99
• Lemon

  1, yielding 1 teaspoon zest and 2 tablespoons juice $0.89
• Olive oil

  2 tablespoons
• Ground cumin

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Garam masala

  1/2 teaspoon
• Ground black pepper

  1/4 teaspoon
• Fine sea salt

  1 5/8 teaspoons

Instructions

1. Preheat the oven to 425°F and line a large rimmed baking sheet with parchment. Rinse 1/2 cup dry brown basmati rice. Place it in a small saucepan with 1 1/4 cups water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, and simmer over low heat for 35–40 minutes, until tender and the water is absorbed. Remove from the heat and rest, covered, for 5 minutes. Prepare the other components while it cooks.

2. Trim 1 medium head cauliflower into about 1 pound of bite-size florets; slice the tender core thinly. Toss on the baking sheet with:

   • 1 tablespoon olive oil
   • 1/2 teaspoon ground cumin
   • 1/4 teaspoon ground turmeric
   • 1/4 teaspoon ground black pepper
   • 3/4 teaspoon fine sea salt

   Spread in a single layer, leaving space at one end for the chicken. Roast for 10 minutes.

3. Finely grate 2 garlic cloves. Zest and juice 1 lemon, measuring 1 teaspoon zest and 2 tablespoons juice; reserve the juice for finishing. Slice 12 ounces chicken breast horizontally into two or more even cutlets about 1/2 inch thick. Coat the cutlets with:

   • 1 tablespoon olive oil
   • The grated garlic
   • 1 teaspoon lemon zest
   • 1/2 teaspoon ground cumin
   • 1/4 teaspoon ground turmeric
   • 1/2 teaspoon garam masala
   • 3/4 teaspoon fine sea salt

   Let the seasoned chicken stand while the cauliflower finishes its initial roasting time.

4. Turn the cauliflower and place the seasoned chicken in the open space on the baking sheet, without overlapping. Roast for another 12–16 minutes, until the chicken reaches 165°F and the cauliflower is browned and tender. Transfer the chicken to a clean board and rest for 3 minutes. If needed, give the cauliflower another 3–5 minutes while the chicken rests.

5. Fluff the brown basmati rice and stir in 1 tablespoon reserved lemon juice. Slice the rested chicken across the grain. Divide the rice between two bowls, add the roasted cauliflower and sliced chicken, and drizzle with the remaining 1 tablespoon lemon juice. Serve warm.

Want more detail? See the temperature guide.

Ingredients

• Alaska Sockeye Salmon Fillet

  12 ounces, cut into 2 portions $16.66
• Organic Delicata Squash

  1 pound $1.66
• Honeycrisp Apple

  1 medium apple, about 8 ounces $2.89
• Organic Sage

  1 tablespoon chopped leaves $2.49
• Olive oil

  2 tablespoons
• Fine sea salt

  1 3/4 teaspoons
• Black pepper

  1/4 teaspoon
• Apple cider vinegar

  1 tablespoon
• Pure maple syrup

  2 teaspoons

Instructions

1. Heat the oven to 425°F with a rack in the middle. Line a large rimmed sheet pan with parchment. Scrub 1 pound delicata squash, halve it lengthwise, scoop out the seeds, and slice into 1/2-inch half-moons; leave the edible skin on.

2. Core 1 medium Honeycrisp apple, about 8 ounces, and cut it into 1/2-inch wedges. Chop enough sage leaves to make 1 tablespoon.

3. Toss the squash on the sheet pan with 1 tablespoon olive oil, 3/4 teaspoon fine sea salt, and 1/8 teaspoon black pepper. Spread in a single layer, leaving space for the salmon, and roast for 15 minutes.

4. While the squash roasts, pat dry 12 ounces salmon and cut into 2 portions if needed. Season the flesh evenly with 3/4 teaspoon fine sea salt and let stand while you prepare the glaze.

5. Stir together the maple-sage glaze:

   • 1 tablespoon apple cider vinegar
   • 2 teaspoons pure maple syrup
   • 1 tablespoon chopped sage
   • 1 teaspoon olive oil

   Keep the glaze ready beside the stove.

6. Toss the apple wedges with 2 teaspoons olive oil, 1/4 teaspoon fine sea salt, and 1/8 teaspoon black pepper. Turn the squash and add the seasoned apples to the pan. Nestle the salmon skin-side down into the cleared space. Spoon the maple-sage glaze over the salmon, squash, and apples.

7. Roast for another 8–12 minutes, until the salmon reaches 125°F in its thickest part and the squash is tender. Transfer the salmon to a plate and rest for 3 minutes; if needed, leave the vegetables in the oven during that rest to finish browning.

8. Divide the roasted squash and apples between two plates. Add a salmon portion to each and spoon the warm pan juices over everything.

Want more detail? See the temperature guide.

Ingredients

• Organic red lentils

  3/4 cup dry (about 5 ounces) $3.99
• Yellow onion

  1 medium-large (about 8 ounces) $1.49
• Organic Dino Kale

  1 large bunch (about 8 ounces after removing tough stems) $2.99
• Organic garlic

  4 cloves $6.99
• Organic young ginger root

  1 tablespoon finely grated $15.99
• Olive oil

  2 tablespoons
• Tomato paste

  2 tablespoons
• Salt-free berbere seasoning

  2 teaspoons
• Diamond Crystal kosher salt

  2 1/4 teaspoons
• Lemon

  1 medium, yielding 2 tablespoons juice $0.89

Instructions

1. Finely dice 1 medium-large yellow onion (about 8 ounces). Mince 4 garlic cloves, keeping two equal portions separate. Grate enough ginger to measure 1 tablespoon, dividing it into 2 teaspoons for the stew and 1 teaspoon for the kale.

2. Strip the tough stems from 1 large bunch Organic Dino Kale to yield about 8 ounces of leaves. Wash and cut the leaves into thin ribbons. Rinse and drain 3/4 cup dry red lentils. Squeeze 1 lemon to yield 2 tablespoons juice.

3. Heat 1 tablespoon olive oil in a medium heavy saucepan over medium heat. Add the diced onion and cook for 10–12 minutes, stirring often, until soft and lightly golden. Add a tablespoon of water if it begins to stick.

4. Reduce the heat to medium-low and stir the following into the softened onion:

   • Half the minced garlic, equivalent to 2 cloves
   • 2 teaspoons grated ginger
   • 2 tablespoons tomato paste
   • 2 teaspoons salt-free berbere seasoning

   Cook, stirring, for 1–2 minutes until fragrant; do not let the spices scorch.

5. Add the rinsed lentils, 2 1/4 cups water, and 1 1/2 teaspoons Diamond Crystal kosher salt. Bring to a gentle simmer, then partially cover and cook over low heat for 20–25 minutes, stirring occasionally, until the lentils collapse into a thick, spoonable stew. If needed, add water 2 tablespoons at a time to loosen it. Stir in 1 tablespoon lemon juice.

6. While the lentils simmer, heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add the second portion of minced garlic, equivalent to 2 cloves, and 1 teaspoon grated ginger; stir for 30 seconds. Add the prepared kale, 3/4 teaspoon Diamond Crystal kosher salt, and 1/4 cup water. Cover and cook for 5 minutes, then uncover and cook for 3–5 minutes, stirring, until tender and most of the liquid has evaporated. Stir in 1 tablespoon lemon juice.

7. Divide the lentil stew between two shallow bowls. Spoon the garlicky kale alongside, keeping its bright green ribbons distinct from the red-orange stew, and serve hot.

Want more detail? See the temperature guide.