Careme

Ingredients

• Organic Italian farro

  4 ounces dry $2.99
• Organic delicata squash

  1 pound $1.66
• Boneless skinless chicken breast

  12 ounces $5.49
• Organic chopped kale

  4 ounces $4.99
• Organic lemon

  1 medium $1.29
• Organic garlic

  2 cloves $6.99
• Extra-virgin olive oil

  2 tablespoons
• Fine sea salt

  1 3/4 teaspoons
• Dried oregano

  1 teaspoon
• Ground black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F. Scrub 1 pound delicata squash, halve lengthwise and scoop out the seeds. Leave the skin on and slice into 1/2-inch half-moons.

2. Pat 12 ounces chicken breast dry and cut horizontally into cutlets about 1/2 inch thick. Season with 3/4 teaspoon fine sea salt and 1/4 teaspoon ground black pepper. Set aside while preparing the vegetables.

3. On a rimmed baking sheet, toss the squash with 2 teaspoons olive oil, 1/2 teaspoon fine sea salt and 1/2 teaspoon dried oregano. Spread in a single layer and roast for 25–30 minutes, flipping halfway through, until tender with browned edges.

4. Meanwhile, put 4 ounces dry farro in a small saucepan with 2 cups water and 1/4 teaspoon fine sea salt. Bring to a boil, then simmer according to the package directions, about 10–20 minutes, until pleasantly chewy. Drain any excess water and cover to keep warm.

5. Remove any tough stems from 4 ounces chopped kale and cut large pieces into bite-size strips. Finely grate 2 garlic cloves. Zest 1 medium lemon to obtain 1 teaspoon zest, then squeeze 2 tablespoons juice.

6. Make the dressing by whisking together:

   • 2 teaspoons olive oil
   • 2 tablespoons lemon juice
   • 1 teaspoon lemon zest
   • Half the grated garlic
   • 1/2 teaspoon dried oregano

   Set aside to let the flavors mingle.

7. Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 4–5 minutes per side, until golden and the thickest part reaches 165°F. Transfer to a plate and rest for 5 minutes before slicing.

8. Reduce the skillet heat to medium. Add the prepared kale, the other half of the grated garlic, 1/4 teaspoon fine sea salt and 2 tablespoons water. Cook, stirring and scraping up the browned bits, for 3–4 minutes until the kale is tender and the water has evaporated.

9. Toss the warm farro and kale with half the lemon dressing. Divide between two bowls, arrange the roasted squash and sliced chicken on top, and spoon over the other half of the dressing.

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Ingredients

• Pacific cod fillet

  12 ounces, cut into 2 portions $14.99
• Brussels sprouts

  1 package, about 12 ounces $3.32
• Yellow potato

  12 ounces $1.69
• Cosmic Crisp apple

  1 medium, about 8 ounces $2.59
• Organic garlic

  1 small clove $6.99
• Olive oil

  3 tablespoons
• Apple cider vinegar

  1 tablespoon
• Dijon mustard

  1 teaspoon
• Fine sea salt

  1 7/8 teaspoons, divided
• Black pepper

  1/2 teaspoon, divided

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Line two rimmed sheet pans with parchment.

2. Trim and halve 12 ounces Brussels sprouts, quartering any very large ones. Cut 12 ounces yellow potato into 1/2-inch cubes. Core 1 medium Cosmic Crisp apple, about 8 ounces, and cut it into 1/2-inch wedges, leaving the skin on.

3. Pat 12 ounces cod dry and cut into 2 portions. Season with 3/4 teaspoon fine sea salt. Place on one prepared pan and refrigerate while the vegetables begin roasting.

4. Toss the prepared sprouts and potatoes with 2 tablespoons olive oil, 1 1/8 teaspoons fine sea salt, and 1/4 teaspoon black pepper. Spread across the second pan with the sprouts cut-side down. Roast on the lower rack for 20 minutes.

5. Make the mustard dressing by whisking together:

   • 1 tablespoon olive oil
   • 1 tablespoon apple cider vinegar
   • 1 teaspoon Dijon mustard
   • 1 small garlic clove, finely grated
   • 1/4 teaspoon black pepper

   Set aside for serving.

6. Turn the potatoes and sprouts, then tuck the prepared apple wedges among them. Return this pan to the lower rack and place the cod pan on the upper rack. Roast for 10–14 minutes, until the vegetables are tender and browned and the cod reaches 140°F in its thickest part. Rest the cod for 2 minutes.

7. Divide the roasted potatoes, Brussels sprouts, and apple between two plates. Add the cod and spoon the mustard dressing over the fish and vegetables.

Want more detail? See the temperature guide.

Ingredients

• Organic Red Lentils

  1 cup dry (about 7 ounces) $3.69
• Organic Green Cabbage

  12 ounces $1.99
• Organic Loose Carrots

  6 ounces $1.99
• Yellow Onion

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

  3 cloves $6.99
• Olive oil

  3 tablespoons
• Tomato paste

  2 tablespoons
• Sweet paprika

  2 teaspoons
• Ground cumin

  1 teaspoon
• Ground coriander

  1/2 teaspoon
• Ground ginger

  1/2 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Fine sea salt

  1 1/2 teaspoons
• Apple cider vinegar

  2 teaspoons

Instructions

1. Rinse 1 cup dry red lentils in a fine-mesh sieve. Finely dice 1 medium-large yellow onion (about 8 ounces) and mince 3 garlic cloves. Thinly slice 12 ounces green cabbage, discarding the tough core. Scrub 6 ounces carrots and cut into thin half-moons.

2. Make the berbere-style spice mixture by combining:

   • 2 teaspoons sweet paprika
   • 1 teaspoon ground cumin
   • 1/2 teaspoon ground coriander
   • 1/2 teaspoon ground ginger
   • 1/4 teaspoon ground cinnamon
   • 1/8 teaspoon cayenne pepper

3. Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the diced onion and cook for 8–10 minutes, stirring frequently, until soft and beginning to turn golden.

4. Add the minced garlic to the onion and stir for 30 seconds. Add 2 tablespoons tomato paste and the spice mixture; cook for 1 minute, stirring constantly. Add a splash of water if the spices start sticking.

5. Stir in the rinsed lentils, 3 cups water and 3/4 teaspoon fine sea salt. Bring to a boil, then reduce to a gentle simmer. Cook partially covered for 22–25 minutes, stirring occasionally, until the lentils have softened into a thick, spoonable stew. Add water in 1/4-cup increments if needed to prevent sticking.

6. While the lentils simmer, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced carrots and cook for 3 minutes, stirring occasionally. Add the sliced cabbage, 3/4 teaspoon fine sea salt and 1/4 cup water. Cover and cook over medium-low heat for 10 minutes. Uncover and cook for 3–5 minutes more, stirring occasionally, until tender and the excess water has evaporated.

7. Stir 2 teaspoons apple cider vinegar into the finished lentil stew. Divide between two shallow bowls and spoon the tender cabbage and carrots alongside.

Want more detail? See the temperature guide.