Careme

Ingredients

• Fresh poblano peppers

  4 medium peppers (about 1 lb) $3.99
• Leftover natural duroc ground pork

  12 oz
• Fresh sweet corn on the cob

  2 ears $1.25
• Roma tomatoes

  8 oz $1.99
• Yellow onion

  4 oz $0.99
• Garlic

  2 cloves $1.29
• Olive oil

  1 tablespoon plus 1 teaspoon
• Diamond Crystal kosher salt

  2¼ teaspoons
• Smoked paprika

  1 teaspoon
• Sherry vinegar

  2 teaspoons

Instructions

1. Heat the oven to 425°F. Halve 4 poblano peppers lengthwise and remove the seeds. Rub the cut sides with 2 teaspoons olive oil and season with ½ teaspoon Diamond Crystal kosher salt; arrange cut-side up on a baking sheet.

2. Husk 2 ears of corn. Rub with 1 teaspoon olive oil and season with ¼ teaspoon Diamond Crystal kosher salt. Set them beside the peppers on the baking sheet.

3. Dice 4 oz yellow onion and 8 oz Roma tomatoes; mince 2 garlic cloves. Keep these piperade vegetables together.

4. Mix 12 oz leftover ground pork with 1½ teaspoons Diamond Crystal kosher salt and 1 teaspoon smoked paprika.

5. Heat 1 teaspoon olive oil in a skillet over medium-high heat. Add the seasoned pork and cook, breaking it up, for 5–6 minutes. Add the piperade vegetables and cook for another 5 minutes, until most of the tomato liquid evaporates.

6. Spoon the pork filling into the poblano halves. Roast the stuffed peppers and corn for 20–24 minutes, turning the corn halfway through, until the peppers are tender and the filling reaches 160°F. Rest the peppers for 2 minutes.

7. Plate the stuffed poblanos with an ear of roasted corn per person. Drizzle 2 teaspoons sherry vinegar over the peppers just before serving.

Want more detail? See the temperature guide.

Ingredients

• Red potatoes

  1 lb $1.29
• Fresh Brussels sprouts

  1 lb $3.99
• Cheddarwurst links

  13 oz, from your leftovers
• Olive oil

  3 tbsp
• Diamond Crystal kosher salt

  2 tsp
• Black pepper

  1/4 tsp
• Dijon mustard

  1 tbsp
• Apple cider vinegar

  2 tsp
• Chateau Ste. Michelle Dry Riesling Washington White Wine

  1 bottle (750 ml) $9.99

Instructions

1. Preheat the oven to 425°F. Cut 1 lb red potatoes into 3/4-inch chunks. Trim and halve 1 lb Brussels sprouts, then dry both vegetables well.

2. Toss the potatoes and sprouts with 1 1/2 tbsp olive oil, 2 tsp Diamond Crystal kosher salt, and 1/4 tsp black pepper. Spread them on a sheet pan with the sprouts cut-side down.

3. Whisk 1 tbsp Dijon mustard and 2 tsp apple cider vinegar with 1 1/2 tbsp olive oil until spoonable.

4. Roast the vegetables for 18 minutes. Add 13 oz cheddarwurst links, keeping them whole, and roast for 15–18 minutes more, until the potatoes are tender and the center of a link reaches 160°F. Rest the cheddarwurst for 3 minutes.

5. Divide the vegetables and cheddarwurst between two plates and spoon the mustard dressing over them.

Want more detail? See the temperature guide.

Ingredients

• whole cooked Dungeness crab

  1 pound $10.99
• linguine

  6 ounces $1.67
• zucchini

  1 pound $2.69
• Roma tomatoes

  1/2 pound $1.99
• garlic

  2 cloves $1.29
• lemon

  1 $2.00
• Italian parsley

  1/4 cup chopped $2.69
• extra-virgin olive oil

  2 tablespoons
• fine sea salt

  2 tablespoons plus 1 teaspoon
• red pepper flakes

  1/4 teaspoon

Instructions

1. Crack the 1-pound cooked Dungeness crab over a bowl. Pick out the meat, checking carefully for shell fragments; discard the shells.

2. Slice 1 pound zucchini into thin half-moons. Dice 1/2 pound Roma tomatoes and keep them separate from the zucchini.

3. Mince 2 cloves garlic. Zest and juice 1 lemon, keeping the zest and juice separate. Chop 1/4 cup Italian parsley.

4. Bring 2 quarts water to a boil in a medium pot, about 8 minutes. Add 2 tablespoons plus 1/4 teaspoon fine sea salt and 6 ounces linguine. Cook until 1 minute shy of al dente, about 9 minutes, making the sauce in the meantime.

5. While the pasta cooks, heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add the sliced zucchini and 3/4 teaspoon fine sea salt; cook, stirring occasionally, until lightly golden, about 5 minutes.

6. Add the minced garlic, diced tomatoes and 1/4 teaspoon red pepper flakes to the skillet. Cook until the tomatoes soften, about 2 minutes.

7. Reserve 1/2 cup pasta water, then drain the linguine. Add it to the skillet with 1/4 cup reserved pasta water and toss for 1 minute, adding more reserved water only if needed to make a light sauce.

8. Gently fold in the picked crab, lemon juice, lemon zest, chopped parsley and 1 tablespoon extra-virgin olive oil. Warm through for about 1 minute.

9. Twirl the pasta into two shallow bowls, spoon the crab and zucchini over the top, and serve.

Want more detail? See the temperature guide.