Careme

Ingredients

• Ground turkey

  1 pound $5.39
• Winter squash, such as butternut

  1½ pounds whole, yielding about 1 pound peeled and seeded $4.99
• Whole-grain bulgur, medium grind

  ½ cup dry
• Olive oil

  1½ tablespoons
• Diamond Crystal kosher salt

  3¾ teaspoons
• Ground cumin

  1 teaspoon
• Paprika

  ½ teaspoon
• Ground black pepper

  ¼ teaspoon
• Garlic

  3 cloves $1.75
• Plain Greek yogurt

  ⅓ cup
• Lemon

  1 medium, yielding 1 teaspoon zest and 2 tablespoons juice $3.99
• Italian parsley

  2 tablespoons chopped leaves $2.59
• Serena Mode NA Sauvignon Blanc - 750ml

  Serve well chilled $14.99

Instructions

1. Heat the oven to 425°F. Peel and seed 1½ pounds winter squash, then cut the flesh into ¾-inch cubes; you should have about 1 pound of prepared squash.

2. In a bowl, gently combine the turkey seasoning mixture:

   • 1 pound ground turkey
   • 2 teaspoons Diamond Crystal kosher salt
   • 1 teaspoon ground cumin
   • ½ teaspoon paprika
   • ¼ teaspoon ground black pepper

   Set aside while you prepare the squash for roasting.

3. Toss the cubed squash on a rimmed baking sheet with 1 tablespoon olive oil and 1½ teaspoons Diamond Crystal kosher salt. Spread in a single layer and roast for 25–30 minutes, turning once, until tender with browned edges.

4. Meanwhile, combine ½ cup dry medium-grind whole-grain bulgur, 1 cup water, and ¼ teaspoon Diamond Crystal kosher salt in a small saucepan. Bring to a simmer, cover, and cook over low heat for 10–12 minutes, until tender and the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes, then fluff.

5. While the bulgur cooks, make the lemon yogurt. Combine the following in a small bowl:

   • ⅓ cup plain Greek yogurt
   • 1 teaspoon finely grated lemon zest
   • 2 tablespoons lemon juice
   • 1 garlic clove, finely grated
   • 2 tablespoons chopped Italian parsley

   Stir until smooth and set aside.

6. Mince 2 garlic cloves. Heat ½ tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned turkey and press it into an even layer. Cook undisturbed for 3 minutes, then break into bite-size crumbles and cook for 4–6 minutes more. Stir in the minced garlic during the final minute and cook until the turkey reaches 165°F.

7. Divide the bulgur between two bowls. Arrange the roasted squash and browned turkey on top in separate sections, then spoon the lemon yogurt over each bowl and serve.

Want more detail? See the temperature guide.

Ingredients

• Pork mild Italian sausage

  8 ounces $11.20
• Traditional egg tagliatelle

  6 ounces $4.29
• White button mushrooms

  12 ounces $4.49
• Fresh sage

  8 medium leaves $3.50
• Garlic

  2 cloves $1.75
• Unsalted butter

  2 tablespoons
• Heavy cream

  1/2 cup
• Parmesan cheese

  1 ounce, finely grated
• Fine sea salt

  2 tablespoons plus 1/2 teaspoon, divided
• Freshly ground black pepper

  1/4 teaspoon
• Proxies Red Ember Rich & Spicy Red - 750ml

  1 bottle $24.99

Instructions

1. Wipe 12 ounces white button mushrooms clean, trim their stems, and slice 1/4 inch thick. Peel and mince 2 garlic cloves. Leave 4 of the 8 sage leaves whole and thinly slice the other 4. Finely grate 1 ounce Parmesan. Remove any casings from 8 ounces mild Italian sausage.

2. Melt 2 tablespoons unsalted butter in a wide skillet over medium heat. Add the 4 whole sage leaves and cook for 30–60 seconds, until crisp. Transfer the leaves to a small plate, leaving the butter in the skillet.

3. Add the sliced mushrooms to the skillet. Cook over medium-high heat for 12–15 minutes, stirring occasionally, until their moisture evaporates and they become deeply golden. Season with 1/2 teaspoon fine sea salt, then transfer the mushrooms to a bowl.

4. Add the sausage to the skillet without additional salt. Cook over medium heat for 8–10 minutes, breaking it into bite-size crumbles, until browned and its largest pieces reach 160°F. Spoon off excess rendered fat, leaving about 1 tablespoon in the skillet.

5. While the sausage cooks, bring 2 quarts water to a boil in a pot. Stir in 2 tablespoons fine sea salt.

6. Reduce the skillet heat to medium-low. Add the minced garlic and sliced sage to the sausage and stir for 1 minute. Return the browned mushrooms, then add 1/2 cup heavy cream and 1/4 teaspoon freshly ground black pepper. Simmer gently for 4–5 minutes, scraping up the browned bits, until slightly thickened.

7. Meanwhile, add the tagliatelle to the boiling water and cook according to the package timing, stopping 1 minute before al dente. Before draining, reserve 1 cup pasta water.

8. Transfer the drained tagliatelle to the skillet with 1/4 cup reserved pasta water. Toss over low heat for 1–2 minutes, until just tender and coated. Remove from the heat and gradually toss in the grated Parmesan. Add more reserved pasta water, 1 tablespoon at a time, only as needed for a silky sauce.

9. Divide the pasta between two warm shallow bowls, arranging the mushrooms and sausage over the ribbons. Top each bowl with 2 crisp sage leaves and serve immediately.

Want more detail? See the temperature guide.

Ingredients

• Chicken drumsticks

  1½ pounds $12.00
• Carrots

  12 ounces $5.99
• Yellow onion

  4 ounces $9.25
• Garlic

  2 cloves $1.75
• Frozen baby ginger

  1 teaspoon grated $15.99
• Unsalted smooth peanut butter

  ¼ cup
• Tomato paste

  2 tablespoons
• Neutral cooking oil

  1 tablespoon
• Cayenne pepper

  ¼ teaspoon
• Ground black pepper

  ½ teaspoon
• Fine sea salt

  2½ teaspoons, divided
• Apple cider vinegar

  2 teaspoons
• Dr Fischer Steinbock NA German Riesling - 750ml

  750ml $16.99

Instructions

1. Remove and discard the skin from 1½ pounds chicken drumsticks, pat dry, and season all over with 1¾ teaspoons fine sea salt. Let stand while you prepare the vegetables.

2. Peel 12 ounces carrots and cut into 1-inch pieces. Peel and finely dice 4 ounces yellow onion. Mince 2 cloves garlic and grate 1 teaspoon frozen baby ginger.

3. Whisk ¼ cup unsalted smooth peanut butter with 1½ cups warm water in a bowl until smooth.

4. Heat 1 tablespoon neutral cooking oil in a heavy, medium pot over medium-high heat. Add the seasoned drumsticks and brown for 8 minutes, turning occasionally; they will finish cooking in the sauce. Transfer to a plate.

5. Reduce the heat to medium. Add the diced onion and cook for 4 minutes, stirring and scraping up the browned bits. Stir in the following and cook for 1 minute:

   • The minced garlic
   • The grated ginger
   • 2 tablespoons tomato paste
   • ¼ teaspoon cayenne pepper
   • ½ teaspoon ground black pepper

   Keep stirring so the tomato paste and spices do not scorch.

6. Gradually stir in the peanut mixture, then add the chopped carrots and the remaining ¾ teaspoon fine sea salt. Return the browned drumsticks and their juices to the pot. Bring to a gentle simmer, cover partially, and simmer gently for 25–30 minutes, stirring along the bottom occasionally, until the carrots are tender and the chicken reaches 175°F near the bone. Add water a few tablespoons at a time if the sauce threatens to catch.

7. Remove from the heat and stir in 2 teaspoons apple cider vinegar. Divide the drumsticks and carrots between two shallow bowls and spoon the peanut sauce generously over them.

Want more detail? See the temperature guide.