Careme

Ingredients

• Ground turkey

  1 pound $5.39
• Tri-color quinoa

  1/2 cup dry (about 3 ounces) $4.79
• Carrots

  1 pound $5.99
• Yellow onion

  1 small (about 4 ounces) $9.25
• Garlic

  2 cloves $1.75
• Plain whole-milk Greek yogurt

  1/2 cup $4.99
• Lemon

  1/2 lemon, yielding 1 tablespoon juice $3.99
• Extra-virgin olive oil

  1 tablespoon $16.99
• Ground cumin

  1 1/2 teaspoons $3.49
• Dried oregano

  1/2 teaspoon $2.89
• Ground black pepper

  1/4 teaspoon $3.49
• Extra-fine sea salt

  1 7/8 teaspoons, divided $2.52

Instructions

1. Heat the oven to 425°F. Scrub 1 pound carrots and cut diagonally into 1/2-inch-thick pieces. Finely dice 1 small yellow onion (about 4 ounces). Mince 2 garlic cloves, keeping them separate so one can go into the sauce.

2. Place 1 pound ground turkey in a bowl, sprinkle evenly with 1 teaspoon extra-fine sea salt, and gently mix. Let it season while you start the carrots and quinoa.

3. Toss the carrots on a large rimmed baking sheet with:

   • 2 teaspoons extra-virgin olive oil
   • 1/2 teaspoon ground cumin
   • 3/4 teaspoon extra-fine sea salt

   Spread in one layer and roast for 22–25 minutes, turning once, until browned at the edges and tender.

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

5. While the quinoa cooks, stir together the yogurt sauce:

   • 1/2 cup plain whole-milk Greek yogurt
   • 1 tablespoon juice squeezed from 1/2 lemon
   • 1 minced garlic clove

   Set aside until serving.

6. Heat the remaining 1 teaspoon extra-virgin olive oil in a large skillet over medium heat. Add the diced onion and cook for 4–5 minutes, stirring, until softened.

7. Add the remaining 1 minced garlic clove, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, and 1/4 teaspoon ground black pepper to the onion. Stir for 30 seconds, then add the seasoned turkey. Cook for 7–9 minutes, breaking it into small crumbles, until it reaches 165°F. Stir in 2 tablespoons water and scrape up the browned juices to keep the turkey moist.

8. Divide the quinoa between two bowls. Arrange the roasted carrots and spiced turkey alongside it, then spoon the lemon-yogurt sauce over the top.

Want more detail? See the temperature guide.

Ingredients

• Pork tenderloin

  1.1 lb $18.50
• Brussels sprouts

  1 lb $9.99
• Potatoes

  12 oz $8.90
• Apple

  1 large, about 8 oz $15.99
• Fresh sage

  8 large leaves $3.50
• Garlic

  2 cloves $1.75
• Heavy cream

  3/4 cup $6.49
• Unsalted butter

  3 tablespoons $6.49
• Extra virgin olive oil

  2 tablespoons $17.49
• Low-sodium chicken broth

  1/2 cup $1.99
• Apple cider vinegar

  1 teaspoon $23.99
• Extra-fine sea salt

  2 1/4 teaspoons $2.52
• Ground black pepper

  1/2 teaspoon $3.49

Instructions

1. Heat the oven to 400°F with racks in the middle and lower third. Trim the silverskin from 1.1 lb pork tenderloin and pat dry. Season all over with 1 teaspoon extra-fine sea salt and 1/4 teaspoon ground black pepper; set aside while preparing the vegetables.

2. Trim and halve 1 lb Brussels sprouts, quartering any very large ones. Peel 12 oz potatoes and cut into 1-inch pieces. Keep the potatoes in a saucepan covered with cold water by 1 inch.

3. Core 1 large apple, about 8 oz, and cut into 1/2-inch wedges. Thinly slice 8 large sage leaves and mince 2 garlic cloves; keep these ingredients separate.

4. On a rimmed baking sheet, toss the Brussels sprouts with 1 tablespoon olive oil, 3/4 teaspoon extra-fine sea salt, and 1/4 teaspoon ground black pepper. Arrange cut-side down and roast on the lower rack for 30–35 minutes, turning once, until browned and tender. If finished before the pork, set aside uncovered.

5. Bring the potatoes and their water to a boil, then reduce to a steady simmer. Cook for 15–18 minutes, until very tender. Start cooking the pork while the potatoes simmer.

6. Heat an ovenproof skillet over medium-high heat. Add 1 tablespoon olive oil, then sear the seasoned tenderloin for 5–6 minutes, turning to brown all sides. Transfer the skillet to the middle oven rack and roast for 12–18 minutes, until the center reaches a pull temperature of 140°F. Transfer the pork to a board, tent loosely, and rest for 10 minutes. Keep a towel over the skillet handle as a reminder that it is hot.

7. While the pork roasts, drain the cooked potatoes thoroughly and return them to the saucepan over low heat for 1 minute to dry. Remove from the heat and mash until smooth. Gently fold in 2 tablespoons unsalted butter, 1/4 cup heavy cream, and 1/2 teaspoon extra-fine sea salt. Cover and keep warm over the lowest heat, stirring occasionally.

8. While the pork rests, place its skillet over medium heat. Add 1 tablespoon unsalted butter and the apple wedges; cook for 4–5 minutes, turning gently, until golden and just tender. Add the prepared sage and garlic and stir for 30 seconds.

9. Pour 1/2 cup low-sodium chicken broth into the skillet, scraping up the browned bits. Simmer for 2 minutes, then add 1/2 cup heavy cream. Simmer gently for 3–4 minutes, until the sauce lightly coats a spoon. Stir in 1 teaspoon apple cider vinegar and any juices collected beneath the resting pork.

10. Divide the warm potato purée between two plates and arrange the Brussels sprouts alongside. Slice the rested tenderloin into thick medallions, set over the purée, and spoon the apples and sage cream sauce over and around the pork.

Want more detail? See the temperature guide.

Ingredients

• Berbere-marinated chicken breast

  1 lb $21.99
• Winter squash

  1 1/2 lb untrimmed, yielding about 1 lb peeled and seeded $4.99
• Yellow onion

  6 oz $9.25
• Garlic

  2 cloves $1.75
• Frozen baby ginger

  1 tablespoon finely grated, about 1/2 oz $15.99
• Canola oil

  1 tablespoon $5.99
• Ground cardamom

  1/8 teaspoon $12.99
• Canned diced tomatoes

  1 can (14.5 oz), with juices $1.79
• Low-sodium chicken broth

  1 cup $1.99
• Extra-fine sea salt

  1/2 teaspoon $2.52
• Apple cider vinegar

  1 teaspoon $23.99

Instructions

1. Peel and seed 1 1/2 lb winter squash, yielding about 1 lb flesh, and cut into 1/2-inch cubes. Peel and finely dice 6 oz yellow onion.

2. Mince 2 garlic cloves. Finely grate enough frozen baby ginger to measure 1 tablespoon; let it soften briefly if needed.

3. Cut 1 lb berbere-marinated chicken breast into 1-inch pieces, keeping its clinging marinade. Do not add salt to the already-seasoned chicken.

4. Heat 1 tablespoon canola oil in a medium heavy pot over medium heat. Add the diced onion and cook for 6–8 minutes, stirring frequently, until softened and beginning to turn golden.

5. Add the prepared garlic and ginger along with 1/8 teaspoon ground cardamom. Stir for 30 seconds, just until fragrant.

6. Add the following to the pot:

   • The prepared squash cubes
   • 1 can (14.5 oz) diced tomatoes, with juices
   • 1 cup low-sodium chicken broth
   • 1/2 teaspoon extra-fine sea salt

   Bring to a simmer, cover, and cook over medium-low heat for 12–15 minutes, until the squash is nearly tender.

7. Stir in the prepared chicken. Return to a gentle simmer and cook uncovered for 8–10 minutes, stirring occasionally, until the chicken reaches 165°F and the squash is tender. Mash a few squash cubes against the pot with a spoon to lightly thicken the stew.

8. Stir in 1 teaspoon apple cider vinegar. Divide between two shallow bowls, arranging some squash and chicken on top, and spoon the richly colored broth around them.

Want more detail? See the temperature guide.