Careme

Ingredients

• Simple Truth Natural Chicken Breasts

  12 ounces $5.99
• Butternut squash

  1 small squash, about 1½ pounds whole, yielding 1 pound peeled and seeded $1.49
• Quinoa

  ½ cup dry, about 3 ounces $3.29
• Organic kale

  4 ounces $3.00
• Organic ginger root

  2 teaspoons finely grated $3.99
• Garlic

  2 cloves $0.79
• Organic lemon

  1 $1.29
• Olive oil

  2 tablespoons
• Ground cumin

  2 teaspoons
• Sweet paprika

  1 teaspoon
• Ground cinnamon

  ¼ teaspoon
• Fine sea salt

  1⅞ teaspoons, divided
• Ground black pepper

  ¼ teaspoon

Instructions

1. Heat the oven to 425°F. Peel and seed 1 small butternut squash, about 1½ pounds whole, and cut 1 pound of the flesh into ¾-inch cubes.

2. Toss the squash on a large rimmed baking sheet with:

   • 1 tablespoon olive oil
   • 1 teaspoon ground cumin
   • ¼ teaspoon ground cinnamon
   • ¾ teaspoon fine sea salt

   Spread in a single layer. Roast for 25–30 minutes, turning after 15 minutes, until tender with browned edges.

3. Meanwhile, rinse ½ cup dry quinoa in a fine-mesh strainer. Put it in a small saucepan with 1 cup water and ¼ teaspoon fine sea salt. Bring to a boil, cover and reduce to a gentle simmer. Cook for 15 minutes, then remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.

4. Remove the tough stems from 4 ounces kale and thinly slice the leaves. Mince 2 garlic cloves. Finely grate enough ginger root to measure 2 teaspoons. Zest 1 lemon, keeping the zest, then cut the lemon in half.

5. Cut 12 ounces chicken breasts horizontally as needed into two evenly thick cutlets, about ½ inch thick. Season both sides with ¾ teaspoon fine sea salt. In a small bowl, combine the following into a spice paste:

   • 2 teaspoons olive oil
   • 1 teaspoon ground cumin
   • 1 teaspoon sweet paprika
   • 2 teaspoons finely grated ginger
   • ¼ teaspoon ground black pepper

   Rub the spice paste over the chicken.

6. Heat a large nonstick skillet over medium heat. Add the seasoned chicken and cook for 4–6 minutes per side, until the thickest part reaches 165°F, reducing the heat if the spices darken too quickly. Transfer to a clean plate and rest for 5 minutes before slicing.

7. In the same skillet over medium heat, add 1 teaspoon olive oil and the minced garlic. Stir for 30 seconds. Add the prepared kale, ⅛ teaspoon fine sea salt and 2 tablespoons water. Cook for 3–4 minutes, stirring, until tender and bright green. Stir in the reserved lemon zest and squeeze one lemon half over the kale.

8. Divide the quinoa between two bowls. Arrange the roasted squash, lemony kale and sliced chicken over the top, adding any chicken resting juices. Cut the second lemon half into wedges and serve alongside.

Want more detail? See the temperature guide.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  12 ounces, divided into 2 portions $7.99
• Brussels sprouts

  12 ounces $2.99
• Yukon Gold potatoes

  12 ounces $1.29
• Fresh thyme

  2 teaspoons leaves $2.49
• Garlic

  2 cloves $0.79
• Organic lemon

  1 $1.29
• Olive oil

  2 tablespoons
• Fine sea salt

  1 7/8 teaspoons
• Ground black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Set out a large rimmed baking sheet and a smaller baking dish.

2. Scrub 12 ounces Yukon Gold potatoes and cut into 1/2-inch pieces. Toss on the large baking sheet with 2 teaspoons olive oil and 1/2 teaspoon fine sea salt. Spread across one half of the sheet.

3. Trim 12 ounces Brussels sprouts and halve lengthwise, quartering any especially large ones. Toss on the other half of the baking sheet with 2 teaspoons olive oil and 5/8 teaspoon fine sea salt. Arrange cut-side down, leaving space between the vegetables.

4. Pat 12 ounces rockfish dry, divide into 2 portions, and season all over with 3/4 teaspoon fine sea salt. Place in the smaller baking dish and refrigerate while preparing the aromatics.

5. Strip and finely chop 2 teaspoons fresh thyme leaves. Mince 2 garlic cloves. Zest 1 lemon to obtain 1 teaspoon zest, squeeze out 1 tablespoon juice, and cut the unused lemon into serving wedges.

6. Roast the vegetables on the upper rack for 20 minutes. Meanwhile, make the fish dressing by combining:

   • 2 teaspoons olive oil
   • 1 tablespoon prepared lemon juice
   • 1 teaspoon prepared lemon zest
   • The prepared minced garlic
   • 1 teaspoon prepared chopped thyme
   • 1/4 teaspoon ground black pepper

   Spoon the dressing over the seasoned rockfish.

7. Turn the potatoes and Brussels sprouts. Sprinkle the vegetables with the remaining 1 teaspoon prepared chopped thyme and 1/4 teaspoon ground black pepper. Return to the upper rack and place the fish on the lower rack. Roast for 10–14 minutes, until the vegetables are browned and tender and the fish reaches 145°F in its thickest part. Rest the fish for 2 minutes.

8. Divide the roasted potatoes and Brussels sprouts between two plates. Add a portion of rockfish to each, spoon the lemon-thyme pan juices over the fish, and serve with the prepared lemon wedges.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth Organic® Red Lentils

  3/4 cup dry (about 5 ounces) $3.49
• Green cabbage

  12 ounces $0.99
• Carrots

  6 ounces $1.39
• Yellow onion

  8 ounces $0.89
• Garlic

  4 cloves (about 1/3 bulb) $0.79
• Organic ginger root

  1 tablespoon finely grated (about 1/2 ounce) $3.99
• Olive oil

  2 tablespoons
• Salt-free berbere seasoning

  2 teaspoons
• Sweet paprika

  1 teaspoon
• Tomato paste

  2 tablespoons
• Ground turmeric

  1/2 teaspoon
• Ground cumin

  1/2 teaspoon
• Fine table salt

  1 1/2 teaspoons
• Apple cider vinegar

  2 teaspoons

Instructions

1. Peel and finely dice 8 ounces yellow onion. Mince 4 garlic cloves, then peel and finely grate enough ginger to measure 1 tablespoon.

2. Core and slice 12 ounces green cabbage into 1/2-inch ribbons. Scrub 6 ounces carrots and cut into thin half-moons. Rinse 3/4 cup dry red lentils in a fine-mesh strainer and drain.

3. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the diced onion and cook for 8–10 minutes, stirring frequently, until soft and lightly golden.

4. Add the following to the onion:

   • The prepared minced garlic
   • The prepared 1 tablespoon grated ginger
   • 2 teaspoons salt-free berbere seasoning
   • 1 teaspoon sweet paprika
   • 2 tablespoons tomato paste
   • 3/4 teaspoon fine table salt

   Stir for 1 minute, lowering the heat if the spices begin to catch.

5. Stir the rinsed lentils and 2 1/2 cups water into the spiced onion mixture. Bring to a gentle simmer, partially cover, and cook over low heat for 20–25 minutes, stirring occasionally, until the lentils collapse into a thick, spoonable stew. If necessary, add up to 1/2 cup additional water in small splashes to prevent sticking.

6. While the lentils simmer, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the prepared carrots and cook for 3 minutes, stirring occasionally.

7. Add the following to the carrots:

   • The prepared cabbage ribbons
   • 1/2 teaspoon ground turmeric
   • 1/2 teaspoon ground cumin
   • 3/4 teaspoon fine table salt

   Pour in 1/4 cup water, toss well, and cover. Cook over medium-low heat for 12–15 minutes, stirring twice, until the cabbage and carrots are tender. Uncover and cook for 2–3 minutes to evaporate excess moisture.

8. Stir 2 teaspoons apple cider vinegar into the finished lentil stew. Divide the stew between two shallow bowls and arrange the golden cabbage and carrots alongside.

Want more detail? See the temperature guide.