Careme

Ingredients

• Coho salmon fillet

  1 pound, cut into 2 portions $14.21
• Organic delicata squash

  1 medium squash, about 1 pound $1.66
• Honeycrisp apple

  1 medium $3.59
• Fresh sage

  1 teaspoon chopped leaves $2.49
• Organic lemon

  1 lemon, for 1 teaspoon zest and 1 tablespoon juice $1.29
• Unsalted butter

  2 tablespoons
• Olive oil

  1 tablespoon plus 1 teaspoon
• Morton kosher salt

  2 teaspoons, divided

Instructions

1. Heat the oven to 425°F. Halve 1 medium delicata squash lengthwise, scoop out the seeds, and cut it into ½-inch-thick half-moons.

2. Dice 1 medium Honeycrisp apple and chop 1 teaspoon fresh sage leaves. Finely grate 1 teaspoon zest and squeeze 1 tablespoon juice from 1 lemon.

3. Toss the squash with 1 tablespoon olive oil and ¾ teaspoon Morton kosher salt on a sheet pan. Spread it in one layer and roast for 24–28 minutes, turning once, until tender and browned at the edges.

4. As the squash begins roasting, pat dry 1 pound coho salmon, cut into 2 portions, and season both sides with 1¼ teaspoons Morton kosher salt. Let stand for 15 minutes.

5. When the salmon has stood for 15 minutes, heat 1 teaspoon olive oil in a skillet over medium-high heat. Sear the portions for 3–4 minutes on the presentation side, then turn and cook for 2–4 minutes more, until the thickest part reaches 125°F. Transfer to plates to rest while you make the sauce.

6. Reduce the skillet heat to medium. Add 2 tablespoons unsalted butter and swirl for about 2 minutes, until golden and nutty. Add the diced apple and chopped sage; cook for 3 minutes, stirring, until the apple softens slightly. Remove from the heat and stir in the lemon zest and juice.

7. Divide the roasted squash between the plates beside the salmon and spoon the warm apple-sage brown butter over the fish.

Want more detail? See the temperature guide.

Ingredients

• ground pork

  12 ounces $5.99
• organic poblano peppers

  2 medium $4.43
• organic Roma tomatoes

  1 pound $3.99
• red onion

  1/2 medium $1.99
• organic garlic

  2 cloves $2.69
• cilantro

  1/4 cup chopped $1.19
• lime

  1, for about 1 tablespoon juice $0.69
• olive oil

  2 teaspoons
• Diamond Crystal kosher salt

  2 teaspoons
• ground cumin

  1 teaspoon
• dried oregano

  1/2 teaspoon
• ground cinnamon

  1/8 teaspoon

Instructions

1. Heat the oven to 450°F. Halve 2 medium poblano peppers lengthwise and remove the seeds, leaving the stems attached if possible.

2. Dice 1/2 medium red onion and mince 2 garlic cloves.

3. Dice 1 pound Roma tomatoes. Set aside two equal 8-ounce portions: one for the filling and one for the topping. Chop 1/4 cup cilantro and squeeze 1 lime for about 1 tablespoon juice.

4. Rub the poblano halves with 1 teaspoon olive oil and 1/4 teaspoon Diamond Crystal kosher salt. Arrange cut-side up on a baking sheet and roast for 15–18 minutes, until softened but still sturdy enough to fill.

5. Season 12 ounces ground pork with 1 1/2 teaspoons Diamond Crystal kosher salt. Let it stand for 5 minutes while the peppers roast.

6. Heat 1 teaspoon olive oil in a skillet over medium-high heat. Cook the prepared onion for 2 minutes, then add the prepared garlic and cook for 30 seconds. Add the seasoned pork, breaking it up as it browns, for about 5 minutes. Stir in 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1/8 teaspoon ground cinnamon, and the filling tomatoes. Simmer for 4–5 minutes, until the mixture is thick and the pork reaches 160°F.

7. Mix the topping tomatoes with the prepared cilantro and lime juice and 1/4 teaspoon Diamond Crystal kosher salt.

8. Divide the pork filling among the roasted poblano halves. Return them to the oven for 5 minutes, then let stand for 2 minutes.

9. Plate two stuffed poblano halves per person and spoon the tomato-lime topping over them.

Want more detail? See the temperature guide.

Ingredients

• Organic red lentils

  1 cup dry (about 7 oz) $3.99
• Organic butternut squash

  12 oz $1.66
• Organic dino kale

  1 small bunch (about 4 oz) $2.99
• Yellow onion

  1 small (about 4 oz) $1.49
• Organic garlic

  2 cloves $2.69
• Organic lemon

  1 lemon (for 1 teaspoon zest and 2 tablespoons juice) $1.29
• Olive oil

  1 tablespoon
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Ground caraway

  1/2 teaspoon
• Sweet paprika

  1/2 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Morton kosher salt

  1 1/2 teaspoons

Instructions

1. Peel and seed 12 oz butternut squash, then cut it into 1/2-inch cubes. Rinse 1 cup dry red lentils until the water runs mostly clear.

2. Dice 1 small yellow onion and mince 2 garlic cloves; keep them separate. Strip and chop 1 small bunch dino kale. Zest 1 lemon to get 1 teaspoon zest, then squeeze 2 tablespoons juice.

3. Mix the spice blend:

   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/2 teaspoon ground caraway
   • 1/2 teaspoon sweet paprika
   • 1/8 teaspoon cayenne pepper

   Set aside.

4. Heat 1 tablespoon olive oil in a medium pot over medium heat. Add the onion with 1/4 teaspoon Morton kosher salt and cook, stirring, for 5 minutes until softened. Add the garlic and spice blend; stir for 1 minute until fragrant.

5. Add the squash, lentils, 3 1/2 cups water, and 1 teaspoon Morton kosher salt. Bring to a boil, then simmer uncovered for 22 minutes, stirring occasionally, until the squash is tender and the lentils have broken down.

6. Stir in the kale and 1/4 teaspoon Morton kosher salt. Simmer for 4 minutes, until the kale is tender. Stir in the lemon zest and juice.

7. Ladle the stew into two bowls and serve hot.

Want more detail? See the temperature guide.