Careme

Ingredients

• Boneless skinless chicken thighs

  12 oz $6.49
• Organic poblano peppers

  2 medium (about 8 oz) $4.43
• Red onion

  1/2 medium (about 3 oz) $1.99
• Organic red cabbage

  4 oz $1.99
• Lime

  1 (about 2 tablespoons juice) $0.69
• Cilantro

  1/4 cup chopped $1.19
• Organic garlic

  2 cloves $2.69
• Small corn tortillas

  8
• Diamond Crystal kosher salt

  2 3/4 teaspoons
• Ground cumin

  1 teaspoon
• Chili powder

  1 teaspoon
• Dried oregano

  1/2 teaspoon
• Neutral oil

  1 tablespoon plus 1 teaspoon

Instructions

1. Slice the 12 oz chicken thighs into bite-size strips and mince 2 garlic cloves. Toss the chicken with:

   • 1 1/2 teaspoons Diamond Crystal kosher salt
   • 1 teaspoon ground cumin
   • 1 teaspoon chili powder
   • 1/2 teaspoon dried oregano
   • 2 minced garlic cloves

   Set aside while you prepare the vegetables.

2. Stem and seed 2 medium poblano peppers (about 8 oz), then slice them into strips. Thinly slice 1/2 medium red onion (about 3 oz).

3. Shred 4 oz red cabbage and chop 1/4 cup cilantro. Toss them together with 2 tablespoons juice from 1 lime and 1/4 teaspoon Diamond Crystal kosher salt to make the slaw.

4. Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add the poblano strips and sliced onion with 1 teaspoon Diamond Crystal kosher salt. Cook, stirring occasionally, until blistered and tender, about 8 minutes; transfer to a plate.

5. Add 1 teaspoon neutral oil to the skillet. Spread the seasoned chicken in a single layer and cook, turning occasionally, until browned and the thickest pieces reach 175°F, about 8–10 minutes. Let rest 2 minutes.

6. Warm 8 small corn tortillas in a dry skillet over medium heat, turning once, about 2 minutes total.

7. Fill the tortillas with the chicken and slaw. Plate with the blistered poblanos and onion alongside.

Want more detail? See the temperature guide.

Ingredients

• Organic red lentils

  1 cup dry (about 7 ounces) $3.99
• Organic delicata squash

  1 medium (about 1 pound) $1.66
• Organic dino kale

  1 bunch (about 5 ounces of leaves) $2.99
• Yellow onion

  1 medium (about 5 ounces) $1.49
• Organic garlic

  3 cloves $2.69
• Lemon

  1/2 lemon (about 1 tablespoon juice) $0.89
• Olive oil

  1 1/2 tablespoons
• Ground cumin

  1 1/2 teaspoons
• Ground coriander

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Diamond Crystal kosher salt

  3 teaspoons

Instructions

1. Dice 1 medium yellow onion (about 5 ounces) and mince 3 garlic cloves. Halve 1 medium delicata squash (about 1 pound), scoop out the seeds, and cut it into 1/2-inch pieces; its skin can stay on.

2. Strip and roughly chop the leaves from 1 bunch dino kale (about 5 ounces of leaves). Juice 1/2 lemon (about 1 tablespoon juice) and set the juice aside.

3. Heat 1 1/2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and 1 teaspoon Diamond Crystal kosher salt; cook, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and stir for 30 seconds.

4. Stir the spices into the onion and garlic:

   • 1 1/2 teaspoons ground cumin
   • 1 teaspoon ground coriander
   • 1 teaspoon smoked paprika
   • 1/4 teaspoon ground cinnamon

   Cook for 30 seconds, until fragrant.

5. Rinse 1 cup dry red lentils (about 7 ounces). Add them and the prepared squash to the pot with 4 1/2 cups water and 2 teaspoons Diamond Crystal kosher salt. Bring to a boil, then simmer uncovered for about 20 minutes, stirring occasionally, until the lentils have softened and the squash is tender.

6. Stir in the prepared kale and simmer for about 5 minutes, until tender. Stir in the prepared lemon juice.

7. Ladle the stew into two bowls, making sure each gets plenty of squash and kale.

Want more detail? See the temperature guide.

Ingredients

• Coho salmon fillet

  1 lb, cut into 2 portions $14.21
• Organic delicata squash

  1 lb $1.66
• Organic fennel bulb

  8 oz trimmed $2.99
• Baby arugula

  2½ oz $3.69
• Lemon

  1, for ½ tsp zest and 2 tbsp juice $0.89
• Italian parsley

  2 tbsp chopped $1.49
• Unsalted butter

  2 tbsp
• Olive oil

  2 tbsp plus 1 tsp
• Morton kosher salt

  2⅞ tsp

Instructions

1. Heat the oven to 425°F. Halve 1 lb delicata squash lengthwise, scoop out the seeds, and cut into ½-inch crescents. Trim and cut 8 oz fennel into thin wedges.

2. On a large sheet pan, toss together:

   • The prepared delicata squash and fennel
   • 1 tbsp olive oil
   • 1½ tsp Morton kosher salt

   Spread in a single layer and roast for 20 minutes.

3. Pat 1 lb coho salmon dry and cut into 2 portions. Season all over with 1¼ tsp Morton kosher salt and set aside while the vegetables roast.

4. Zest 1 lemon to yield ½ tsp zest, then squeeze it to yield 2 tbsp juice. Chop enough Italian parsley to yield 2 tbsp.

5. After the vegetables have roasted for 20 minutes, turn them. Put the salmon on a second sheet pan, rub with 1 tbsp olive oil, and place it in the oven alongside the vegetables. Roast until the salmon reaches 125°F, about 10–12 minutes. Let it rest for 3 minutes; remove the vegetables when browned and tender.

6. While the salmon roasts, melt 2 tbsp unsalted butter in a small skillet over medium heat. Swirl for 2–3 minutes until golden brown and nutty. Take off the heat and stir in the prepared ½ tsp lemon zest, 1 tbsp lemon juice, and 2 tbsp chopped parsley to make the brown-butter sauce.

7. Just before serving, toss 2½ oz baby arugula with 1 tsp olive oil, the remaining 1 tbsp lemon juice, and the remaining ⅛ tsp Morton kosher salt.

8. Plate the roasted squash and fennel beside the salmon, spoon the brown-butter sauce over the fish, and add the arugula salad.

Want more detail? See the temperature guide.