Careme

Ingredients

• Pacific cod fillet

  12 oz, cut into 2 portions $10.99
• Red potatoes

  12 oz $1.29
• Brussels sprouts

  12 oz $2.99
• Fresh thyme

  1 1/2 teaspoons leaves $2.49
• Lemon

  1 $1.29
• Garlic

  2 cloves $0.79
• Olive oil

  2 tablespoons
• Fine table salt

  1 7/8 teaspoons, divided
• Ground black pepper

  3/8 teaspoon, divided

Instructions

1. Heat the oven to 425°F with a rack in the middle. Line a large rimmed sheet pan with parchment. Cut 12 oz red potatoes into 1/2-inch pieces. Trim and halve 12 oz Brussels sprouts, quartering any especially large ones.

2. Pat 12 oz cod dry and cut into 2 portions. Season evenly with 3/4 teaspoon fine table salt and refrigerate while the vegetables roast.

3. Toss the following together on the prepared sheet pan:

   • The prepared potatoes and Brussels sprouts
   • 1 1/2 tablespoons olive oil
   • 1 1/8 teaspoons fine table salt
   • 1/4 teaspoon ground black pepper
   • 1 teaspoon fresh thyme leaves

   Spread into a single layer, placing the sprouts cut-side down. Roast for 25 minutes, turning the potatoes after 15 minutes.

4. Meanwhile, finely grate 1 lemon to obtain 1 teaspoon zest, squeeze out 1 tablespoon juice, and cut the unsqueezed portion into wedges. Mince 2 garlic cloves. Mix the following in a small bowl:

   • 1/2 tablespoon olive oil
   • 1 teaspoon lemon zest
   • 1 tablespoon lemon juice
   • The minced garlic
   • 1/2 teaspoon fresh thyme leaves
   • 1/8 teaspoon ground black pepper

   Set this lemon-thyme mixture aside.

5. Move the vegetables toward the edges of the pan, leaving space between them. Place the seasoned cod in the center and spoon the lemon-thyme mixture over it. Roast for 10–12 minutes, until the fish reaches 140°F in the thickest part and flakes easily. The potatoes should be tender and the sprouts browned.

6. Let the cod rest for 2 minutes. Divide the roasted vegetables between two plates, add the cod, and spoon any pan juices over the fish. Serve with the prepared lemon wedges.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth Natural Chicken Breasts

  12 oz $5.99
• Quinoa

  1/2 cup dry (about 3 oz) $3.29
• Organic Lacinato Kale

  1 bunch (about 8 oz before stemming) $3.00
• Fuji apple

  1 medium (about 6 oz) $1.49
• Garlic

  1 clove $0.79
• Extra-virgin olive oil

  2 tablespoons
• Apple cider vinegar

  1 tablespoon
• Dijon mustard

  1 teaspoon
• Fine sea salt

  1 1/8 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Pat 12 oz chicken breasts dry and pound any thick portions to an even 1/2-inch thickness. Season with 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper; set aside while preparing the vegetables.

2. Strip the stems from 1 bunch Organic Lacinato Kale and thinly slice the leaves. Mince 1 garlic clove. Core and thinly slice 1 medium Fuji apple, keeping it separate from the kale.

3. Make the dressing in a medium bowl by whisking together:

   • 1 tablespoon extra-virgin olive oil
   • 1 tablespoon apple cider vinegar
   • 1 teaspoon Dijon mustard
   • 1/4 teaspoon black pepper

   Add the sliced apple and toss to coat; set aside.

4. Rinse 1/2 cup dry quinoa in a fine-mesh strainer. Combine it with 1 cup water and 1/8 teaspoon fine sea salt in a small saucepan. Bring to a boil, cover, and reduce the heat to low. Simmer for 15 minutes, then remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.

5. While the quinoa cooks, heat 1 teaspoon olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for 5–6 minutes per side, until the thickest part reaches 165°F. Transfer to a plate and rest for 5 minutes before slicing.

6. In the same skillet, heat 2 teaspoons olive oil over medium heat. Add the prepared kale, minced garlic, 1/4 teaspoon fine sea salt, and 2 tablespoons water. Cook, tossing frequently, for 4–5 minutes, until tender and bright green, scraping up the browned chicken juices.

7. Divide the quinoa and warm kale between two bowls. Top with the sliced chicken and dressed apple, then spoon any dressing left in the bowl over each serving.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth Organic® Red Lentils

  3/4 cup dry (about 5 oz) $3.49
• Green Acorn Squash

  1 medium (about 1 1/2 lb) $1.25
• Jumbo Yellow Onion

  1 medium (about 8 oz) $0.89
• Garlic

  2 cloves $0.79
• Olive oil

  2 tablespoons
• Sweet paprika

  2 teaspoons
• Ground coriander

  1 teaspoon
• Ground ginger

  1/2 teaspoon
• Ground fenugreek

  1/4 teaspoon
• Ground cinnamon

  1/8 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Fine table salt

  1 1/4 teaspoons, divided
• Apple cider vinegar

  1 teaspoon

Instructions

1. Heat the oven to 425°F. Halve 1 medium acorn squash lengthwise, scoop out the seeds, and cut into 3/4-inch-thick wedges; leave the edible skin on. Toss on a rimmed baking sheet with 1 tablespoon olive oil and 1/2 teaspoon fine table salt. Arrange in a single layer.

2. Finely dice 1 medium yellow onion (about 8 oz) and mince 2 garlic cloves. Rinse 3/4 cup dry red lentils in a fine-mesh strainer and drain.

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

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

4. Roast the squash for 30–35 minutes, turning halfway through, until browned at the edges and easily pierced with a fork. Make the stew while it roasts.

5. 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. Add the minced garlic and the spice mixture; stir for 30 seconds.

6. Add the rinsed lentils, 2 1/2 cups water, and 3/4 teaspoon fine table salt. Bring to a boil, then reduce to a gentle simmer. Cook partially covered for 18–22 minutes, stirring occasionally, until the lentils have softened into a thick stew. If it becomes too thick before the lentils soften, add water 2 tablespoons at a time.

7. Stir 1 teaspoon apple cider vinegar into the stew. Divide between two shallow bowls and arrange the roasted squash wedges alongside, with their browned edges facing up.

Want more detail? See the temperature guide.