Careme

Location: Redmond (17991 NE Redmond Way)

Warm cumin and paprika make seasonal butternut squash and red lentils into a satisfying Tunisian-inspired stew in under an hour.

Drink pairing: An off-dry Riesling balances the mild chili heat and bright lemon.

Peel, seed, and cut 1 pound butternut squash into 3/4-inch cubes. Toss with 3/4 teaspoon Morton kosher salt.
Dice 1/2 medium yellow onion and 2 medium Roma tomatoes; mince 2 garlic cloves. Chop 2 tablespoons parsley and squeeze 1/2 lemon for about 1 tablespoon juice, keeping them separate.
Rinse 3/4 cup dry red lentils in a sieve and drain.
Heat 1 tablespoon olive oil in a medium pot over medium heat. Cook the onion for 4 minutes, stirring occasionally; add the garlic and cook for 30 seconds.
Add the tomatoes, 1 teaspoon ground cumin, 1 teaspoon sweet paprika, and 1/4 teaspoon crushed red pepper flakes. Stir and cook for 2 minutes.
Add the seasoned squash, rinsed lentils, 3 cups water, and 1 teaspoon Morton kosher salt. Bring to a simmer, then cook uncovered for 22–25 minutes, stirring occasionally, until the squash is tender and the lentils have thickened the stew.
Stir in the lemon juice. Ladle into two bowls and scatter the parsley over each.

Seared pork chops meet tangy apple-braised red cabbage and buttery potatoes in a cozy German-style dinner that comes together on the stove.

Drink pairing: A dry Riesling balances the rich pork and sweet-tart cabbage.

Thinly slice 12 oz red cabbage. Core and thinly slice 1 medium apple, keeping it separate from the cabbage.
Scrub 12 oz yellow potatoes and cut into 3/4-inch pieces.
Pat dry 1 lb bone-in pork loin chops. Season both sides with 1 1/2 tsp Morton kosher salt and 1/4 tsp black pepper; set aside while you start the vegetables.
Heat 1 tbsp olive oil in a lidded pot over medium heat. Add the prepared cabbage and 3/4 tsp Morton kosher salt; cook, stirring, for 3 minutes. Add the prepared apple, 2 tbsp apple cider vinegar, 1 tsp sugar, and 1/3 cup water. Cover and simmer gently for 20–25 minutes, stirring occasionally, until tender and glossy.
Meanwhile, put the prepared potatoes in a saucepan, cover with cold water by 1 inch, and add 3/4 tsp Morton kosher salt. Bring to a boil and simmer for 12–15 minutes, until tender. Drain, then gently toss with 1 tbsp butter.
While the vegetables cook, heat 1 tbsp olive oil in a skillet over medium-high heat. Sear the seasoned pork chops for 4–6 minutes per side, adjusting the heat to prevent scorching, until the thickest part reaches 145°F. Rest for 3 minutes.
Plate the pork chops with the apple-braised cabbage and buttery potatoes.

A sheet-pan dinner of Pacific Northwest coho with crisp-edged Brussels sprouts, roasted pear, and a glossy maple-lemon glaze.

Drink pairing: A lightly chilled Pinot Noir complements the salmon and roasted pear without overpowering the glaze.

Heat the oven to 425°F and line a large sheet pan with parchment.
Trim and halve 1 pound Brussels sprouts. Toss with 1 tablespoon olive oil, 1 1/2 teaspoons Diamond Crystal kosher salt, and 1/4 teaspoon black pepper; spread cut-side down on the sheet pan.
Pat dry 1 pound coho salmon, cut into 2 portions, and season with 2 teaspoons Diamond Crystal kosher salt. Let stand for 10 minutes while the sprouts roast.
Core 1 Bartlett pear and cut it into 8 wedges.
Zest 1 lemon for 1 teaspoon zest. Squeeze one half for 1 tablespoon juice and cut the other half into 2 wedges. Whisk the zest and juice with 2 teaspoons Dijon mustard and 2 teaspoons maple syrup to make the glaze.
Roast the sprouts for 16 minutes. Add the pear wedges and salmon to the pan, keeping the salmon skin-side down if it has skin. Brush the salmon with the glaze and roast for 12–15 minutes more, until its thickest part reaches 125°F.
Rest the salmon for 2 minutes. Plate with the sprouts and roasted pear, and serve with the lemon wedges.

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Planned by Careme.