Careme

Ingredients

• Whole cooked Dungeness crab

  2½ pounds, thawed if frozen $9.99
• Yukon Gold potatoes

  1 pound $1.29
• Brussels sprouts

  12 ounces $2.99
• Lemon

  1 $1.29
• Garlic

  1 clove $2.49
• Olive oil

  1½ tablespoons
• Unsalted butter

  3 tablespoons
• Fine sea salt

  1¼ teaspoons
• Black pepper

  ¼ teaspoon

Instructions

1. Heat the oven to 425°F and position a rack in the upper-middle. Scrub 1 pound Yukon Gold potatoes and cut into ¾-inch pieces. On a large rimmed baking sheet, toss them with 1 tablespoon olive oil, ¾ teaspoon fine sea salt, and ⅛ teaspoon black pepper. Spread over one half of the sheet.

2. Trim 12 ounces Brussels sprouts and halve them lengthwise, quartering especially large ones. In a bowl, toss with ½ tablespoon olive oil, ½ teaspoon fine sea salt, and ⅛ teaspoon black pepper.

3. Roast the potatoes for 10 minutes. Add the prepared Brussels sprouts to the empty half of the sheet, placing their cut sides down. Roast everything for another 22–25 minutes, turning the potatoes once, until the potatoes are tender and golden and the sprouts have browned edges.

4. While the vegetables roast, mince 1 garlic clove. Cut 1 lemon in half; squeeze 1 tablespoon juice from one half and cut the rest into wedges.

5. During the final 12 minutes of roasting, bring 1 inch of water to a boil in a large covered pot fitted with a steaming rack. Place 2½ pounds thawed whole cooked Dungeness crab on the rack, cover, and steam over medium heat for 8–10 minutes, until hot throughout. Lift out with tongs and let stand for 2 minutes.

6. Meanwhile, melt 3 tablespoons unsalted butter in a small saucepan over low heat. Add the prepared garlic and cook gently for 1 minute without browning. Remove from the heat and stir in the prepared 1 tablespoon lemon juice.

7. Remove the crab’s top shell, gills, and viscera. Separate the legs and claws, split the body into sections, and lightly crack the large shells. Divide between two plates alongside the roasted potatoes and Brussels sprouts. Serve the lemon-garlic butter in small dipping bowls with the lemon wedges, shell crackers, and an empty bowl for shells.

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Ingredients

• Boneless skinless chicken thighs

  12 oz $4.49
• Quinoa

  1/2 cup dry (about 3 oz) $3.29
• Organic lacinato kale

  1 bunch, yielding about 6 oz trimmed leaves $3.00
• Carrots

  1/2 lb $1.39
• Organic lemon

  1 medium $1.29
• Garlic

  1 clove $2.49
• Extra-virgin olive oil

  2 tablespoons
• Fine sea salt

  1 1/2 teaspoons
• Ground black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F. Pat 12 oz boneless skinless chicken thighs dry and season with 3/4 teaspoon fine sea salt and 1/4 teaspoon ground black pepper. Set aside while you prepare the vegetables.

2. Scrub 1/2 lb carrots and cut diagonally into 1/4-inch-thick slices. Toss on a rimmed baking sheet with 2 teaspoons olive oil and 3/8 teaspoon fine sea salt. Spread into one layer.

3. Strip the tough stems from 1 bunch organic lacinato kale, yielding about 6 oz leaves. Wash, drain, and cut the leaves into thin ribbons. Finely grate 1 garlic clove. Zest 1 medium lemon, then juice it; reserve the zest and juice separately.

4. Rinse 1/2 cup dry quinoa in a fine-mesh strainer. Place in a small saucepan with 1 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, and simmer over low heat for 15 minutes, until the water is absorbed. Remove from the heat and leave covered for 5 minutes, then fluff.

5. While the quinoa cooks, roast the carrots for 22–25 minutes, turning halfway through, until browned at the edges and tender.

6. Heat 2 teaspoons olive oil in a medium skillet over medium-high heat. Add the seasoned chicken, reduce to medium, and cook for 12–16 minutes, turning occasionally, until browned and the thickest part reaches 175°F. Transfer to a cutting board and rest for 5 minutes.

7. While the chicken cooks, whisk the reserved lemon juice with the remaining 2 teaspoons olive oil and 1 tablespoon water to make a light dressing.

8. After transferring the chicken, add the prepared kale, grated garlic, 1/4 teaspoon fine sea salt, and 2 tablespoons water to the same skillet. Cook over medium heat for 3–4 minutes, stirring and scraping up the browned bits, until the kale is tender and the water has evaporated. Fold in the reserved lemon zest.

9. Slice the rested chicken. Divide the quinoa between two bowls and arrange the kale, roasted carrots, and chicken over it. Spoon the lemon dressing over both bowls and serve.

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Ingredients

• Boneless pork loin

  12 oz $2.49
• Green cabbage

  12 oz $0.99
• Yellow onion

  4 oz $0.89
• Parboiled white rice

  1/2 cup dry $1.79
• Garlic

  3 cloves $2.49
• Fresh ginger

  2 teaspoons finely grated $3.99
• Gochugaru (Korean red pepper flakes)

  2 teaspoons
• Soy sauce

  1 tablespoon
• Rice vinegar

  1 tablespoon
• Sugar

  2 teaspoons
• Toasted sesame oil

  2 teaspoons
• Neutral cooking oil

  1 tablespoon
• Diamond Crystal kosher salt

  2 3/4 teaspoons

Instructions

1. Slice 12 oz boneless pork loin across the grain into strips about 1/4 inch thick. Toss with 1 1/2 teaspoons Diamond Crystal kosher salt and refrigerate while preparing the vegetables and sauce.

2. Remove the tough core from 12 oz green cabbage and cut the leaves into roughly 1-inch pieces. Peel and thinly slice 4 oz yellow onion. Peel and mince 3 garlic cloves, then peel and finely grate enough fresh ginger to measure 2 teaspoons.

3. Stir together the sauce in a small bowl:

   • 2 teaspoons gochugaru
   • 1 tablespoon soy sauce
   • 1 tablespoon rice vinegar
   • 2 teaspoons sugar
   • 2 teaspoons toasted sesame oil
   • 2 tablespoons water

   Set the sauce and prepared vegetables beside the stove.

4. Combine 1/2 cup dry parboiled white rice, 1 cup water, and 1/4 teaspoon Diamond Crystal kosher salt in a small saucepan. Bring to a boil, cover, and cook over low heat for 18–20 minutes, until tender and the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes. Cook the stir-fry during the final 15 minutes of the rice’s cooking and resting time.

5. Heat a large, heavy skillet over medium-high heat. Add 2 teaspoons neutral cooking oil, then spread the seasoned pork in a single layer. Cook for 2 minutes without moving, then stir-fry for another 1–2 minutes, until lightly browned but not fully cooked. Transfer to a clean plate.

6. Add the remaining 1 teaspoon neutral cooking oil to the skillet. Add the prepared cabbage and onion with 1 teaspoon Diamond Crystal kosher salt. Stir-fry for 5–6 minutes, until browned in spots and just tender. Add the prepared garlic and ginger and stir-fry for 30 seconds.

7. Return the pork and its juices to the skillet and add the sauce. Toss over medium-high heat for 1–2 minutes, until glossy and the pork reaches 145°F. Remove from the heat and let stand for 3 minutes.

8. Fluff the rice and divide between two bowls. Spoon the pork and cabbage alongside it, distributing the glossy pan sauce over both portions.

Want more detail? See the temperature guide.