Careme

Ingredients

• Boneless skinless chicken thighs

  12 ounces $5.99
• Organic delicata squash

  1 small squash, about 1 pound $1.66
• Organic Fuji apple

  1 medium apple, about 6 ounces $2.77
• Yellow onion

  1 small onion, about 4 ounces $1.49
• Olive oil

  2 tablespoons
• Pure maple syrup

  1 tablespoon
• Apple cider vinegar

  1 tablespoon
• Dried thyme

  1 teaspoon
• Ground black pepper

  1/4 teaspoon
• Fine sea salt

  1 3/4 teaspoons

Instructions

1. Heat the oven to 425°F with a rack in the upper-middle position. Line a large rimmed sheet pan with parchment. Scrub 1 small delicata squash (about 1 pound), halve lengthwise, scoop out the seeds, and slice into 1/2-inch half-moons; leave the skin on. Peel 1 small yellow onion (about 4 ounces) and cut into 1/2-inch wedges.

2. Pat 12 ounces boneless skinless chicken thighs dry, unfold them, and season both sides with 3/4 teaspoon fine sea salt. Let stand while you prepare the vegetables and glaze.

3. Toss the squash and onion on the sheet pan with 1 tablespoon olive oil and 1 teaspoon fine sea salt. Spread into a single layer and roast for 10 minutes.

4. Core 1 medium Fuji apple (about 6 ounces) and cut into 1/2-inch wedges, leaving the peel on. Toss the apple wedges with 1 tablespoon olive oil in a bowl.

5. Mix the maple-cider glaze in a small bowl:

   • 1 tablespoon pure maple syrup
   • 1 tablespoon apple cider vinegar
   • 1 teaspoon dried thyme
   • 1/4 teaspoon ground black pepper

   Stir until combined.

6. Turn the squash and onion, then add the apple wedges. Clear spaces for the chicken so the thighs lie flat against the pan rather than on top of the vegetables. Add the seasoned chicken and spoon the maple-cider glaze over it. Roast for 20–25 minutes, until the squash is tender, the edges are browned, and the chicken reaches 175°F in its thickest part.

7. Rest the chicken for 5 minutes. Divide the chicken, squash, apples, and onion between two plates, then spoon the pan juices over the chicken.

Want more detail? See the temperature guide.

Ingredients

• Organic red lentils

  3/4 cup dry (about 5 ounces) $3.99
• Organic butternut squash

  1 small squash, about 1 1/2 pounds whole, yielding 1 pound peeled and seeded $1.66
• Yellow onion

  1 medium, about 6 ounces $1.49
• Organic garlic

  3 cloves $2.69
• Olive oil

  2 tablespoons
• Sweet paprika

  2 teaspoons
• Ground coriander

  1/2 teaspoon
• Ground ginger

  1/2 teaspoon
• Ground cumin

  1/4 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Fine sea salt

  1 1/4 teaspoons

Instructions

1. Peel and seed 1 small butternut squash, about 1 1/2 pounds whole. Cut the resulting 1 pound of flesh into 1/2-inch cubes. Finely dice 1 medium yellow onion, about 6 ounces, and mince 3 cloves garlic. Rinse 3/4 cup dry red lentils in a fine-mesh sieve and drain.

2. Mix the warming spice blend in a small bowl:

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

   Set the blend beside the stove.

3. Heat 2 tablespoons olive oil in a medium heavy saucepan over medium heat. Add the diced onion and cook for 8 minutes, stirring frequently, until softened and lightly golden. Add the minced garlic and cook for 1 minute. Stir in the spice blend and cook for 30 seconds, stirring constantly.

4. Add the cubed squash, drained lentils, 1 1/4 teaspoons fine sea salt, and 2 1/2 cups water. Stir well and bring to a boil. Reduce the heat to maintain a gentle simmer and partially cover. Cook for 20–24 minutes, stirring every few minutes, until the squash is tender and the lentils have broken down into a thick stew. If it begins sticking before the squash is tender, stir in 1/4 cup water.

5. Mash a few squash pieces against the side of the saucepan to thicken the stew while leaving most cubes intact. Divide between two shallow bowls and serve hot.

Want more detail? See the temperature guide.

Ingredients

• King salmon fillet, skin on

  12 ounces, cut into 2 portions $24.29
• Brussels sprouts

  12 ounces $3.32
• Yellow potatoes

  12 ounces $1.69
• Organic Fuji apple

  1 small apple, about 6 ounces $2.77
• Organic garlic

  2 cloves $2.69
• Olive oil

  2 tablespoons
• Unsalted butter

  1 tablespoon
• Whole milk

  1/3 cup
• Dijon mustard

  1 teaspoon
• Apple cider vinegar

  2 teaspoons
• Diamond Crystal kosher salt

  4 teaspoons
• Freshly ground black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F. Pat 12 ounces skin-on king salmon dry, remove any pin bones and cut into 2 portions. Season with 1 1/2 teaspoons Diamond Crystal kosher salt and 1/4 teaspoon black pepper. Refrigerate uncovered while preparing the sides.

2. Trim and halve 12 ounces Brussels sprouts, quartering any especially large ones. Toss on a rimmed baking sheet with 1 tablespoon olive oil and 1 1/4 teaspoons Diamond Crystal kosher salt. Arrange cut-side down and roast for 22–25 minutes, until deeply browned and tender.

3. While the sprouts roast, peel 12 ounces yellow potatoes and cut into 1-inch pieces. Peel and lightly crush 2 garlic cloves. Put the potatoes and garlic in a saucepan, add enough cold water to cover by 1 inch and bring to a boil. Reduce to a steady simmer and cook for 15–18 minutes, until easily pierced with a fork.

4. While the potatoes cook, core 1 small Fuji apple, about 6 ounces, and cut into 1/4-inch dice; leave the peel on. Set aside for the sauce.

5. Drain the potatoes and garlic thoroughly, return them to the saucepan and let them steam dry over low heat for 1 minute. Mash, then stir in the following:

   • 1/3 cup whole milk
   • 1/2 tablespoon unsalted butter
   • 1 1/4 teaspoons Diamond Crystal kosher salt
   • 1/4 teaspoon black pepper

   Stir over low heat for 1–2 minutes until smooth and warm, then cover and remove from the heat.

6. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Blot moisture from the salmon skin without wiping away the seasoning. Place the salmon skin-side down, pressing gently with a spatula for the first 20 seconds. Reduce the heat to medium and cook for 5–7 minutes, until the skin is crisp and the flesh is mostly opaque up the sides. Turn and cook for 1–2 minutes more, pulling the salmon at 125°F in the center. Transfer skin-side up to a warm plate and let rest while making the sauce.

7. Reduce the skillet heat to medium-low. Add 1/2 tablespoon unsalted butter and the diced apple; cook, stirring, for 3 minutes. Stir in 2 teaspoons apple cider vinegar, 1 teaspoon Dijon mustard and 1/3 cup water. Simmer for 3–4 minutes, scraping up the browned bits, until the apple is tender and the sauce lightly coats a spoon.

8. Spoon the mashed potatoes onto 2 plates and arrange the roasted Brussels sprouts alongside. Set a salmon portion skin-side up on each plate. Spoon the apple–Dijon sauce around the salmon, keeping the crisp skin uncovered, and serve immediately.

Want more detail? See the temperature guide.