Careme

Ingredients

• Boneless skinless chicken breast

  12 ounces $5.49
• Brussels sprouts

  1 pound $4.99
• Organic regenerative tricolor quinoa

  1/2 cup dry (about 3 ounces) $6.59
• Organic Fuji apple

  1 small (about 6 ounces) $2.77
• Lemon

  1 medium $0.89
• Extra-virgin olive oil

  2 tablespoons, divided
• Honey

  1 teaspoon
• Fine sea salt

  1 5/8 teaspoons, divided
• Ground black pepper

  1/2 teaspoon, divided

Instructions

1. Heat the oven to 425°F. Trim 1 pound Brussels sprouts and halve them lengthwise, quartering any especially large ones. Toss on a large rimmed baking sheet with 1 tablespoon olive oil, 3/4 teaspoon fine sea salt, and 1/4 teaspoon black pepper. Arrange cut-side down.

2. Pat 12 ounces boneless skinless chicken breast dry. Slice horizontally into 2 similarly sized cutlets, then gently pound any thick spots to about 1/2 inch thick. Season both sides with 3/4 teaspoon fine sea salt and let stand while you start the other components.

3. Roast the Brussels sprouts for 22–25 minutes, until deeply browned underneath and tender.

4. Meanwhile, rinse 1/2 cup dry quinoa in a fine-mesh strainer. Combine in a small saucepan with 1 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, and reduce to low. Simmer for 15 minutes, then remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.

5. Make the lemon dressing by whisking together the following in a medium bowl:

   • 2 tablespoons juice and 1 teaspoon finely grated zest from 1 medium lemon
   • 2 teaspoons olive oil
   • 1 teaspoon honey
   • 1/4 teaspoon black pepper

   Core and thinly slice 1 small Fuji apple, then toss it with 1 tablespoon of the dressing to keep it bright.

6. Heat 1 teaspoon olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook for 4–6 minutes per side, until golden and the center reaches 160°F. Transfer to a board and rest for 5 minutes before slicing across the grain.

7. Divide the quinoa between 2 bowls. Arrange the roasted Brussels sprouts, sliced chicken, and dressed apple over the top. Spoon the rest of the lemon dressing over the bowls and serve warm.

Want more detail? See the temperature guide.

Ingredients

• Rockfish fillet

  12 ounces, divided into 2 portions $8.99
• Yellow potatoes

  1 pound $1.69
• Organic leeks

  8 ounces trimmed white and light-green parts $3.49
• Italian parsley

  2 tablespoons finely chopped $1.49
• Lemon

  1 medium $0.89
• Organic garlic

  2 cloves $6.99
• Olive oil

  3 tablespoons
• Fine sea salt

  1 7/8 teaspoons
• Ground black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F. Cut 1 pound yellow potatoes into 1/2-inch pieces. On a large rimmed sheet pan, toss them with 1 tablespoon olive oil, 3/4 teaspoon fine sea salt, and 1/4 teaspoon ground black pepper. Spread in a single layer.

2. Halve 8 ounces trimmed organic leeks lengthwise, slice into 1/2-inch pieces, and rinse thoroughly between the layers. Drain well.

3. Roast the potatoes for 20 minutes, turning once halfway through. Meanwhile, pat 12 ounces rockfish dry, divide into 2 portions, and season evenly with 3/4 teaspoon fine sea salt. Refrigerate until needed.

4. Prepare the finishing oil in a small bowl:

   • 2 tablespoons finely chopped Italian parsley
   • 1 tablespoon olive oil
   • 1 teaspoon finely grated zest and 1 tablespoon juice from 1 medium lemon
   • 2 garlic cloves, finely grated
   • 1/4 teaspoon ground black pepper

   Stir together and cut the rest of the lemon into wedges for serving.

5. Toss the prepared leeks with 1 tablespoon olive oil and 3/8 teaspoon fine sea salt. Add them to the potatoes, stir gently, and spread everything out again. Roast for 10 minutes.

6. Make two spaces among the vegetables and place the seasoned rockfish directly on the pan. Spoon half the finishing oil over the fish. Roast for 10–12 minutes, until the fish reaches 140°F at its thickest point and flakes gently. Let rest for 2 minutes.

7. Divide the roasted potatoes and leeks between two plates and place a rockfish portion alongside. Spoon the remaining finishing oil over the fish and serve with the lemon wedges.

Want more detail? See the temperature guide.

Ingredients

• Organic red lentils

  3/4 cup dry (about 5 ounces) $3.69
• Organic acorn squash

  1 small, about 1 1/2 pounds $2.21
• Yellow onion

  1 small, about 6 ounces $1.49
• Organic carrots

  1 medium, about 4 ounces $1.99
• Organic garlic

  2 cloves $6.99
• Lemon

  1 $0.89
• Olive oil

  2 tablespoons
• Fine sea salt

  1 1/2 teaspoons
• Ground cumin

  1 teaspoon
• Unsalted butter

  1 tablespoon
• Dried mint

  1 teaspoon
• Aleppo pepper

  1 teaspoon

Instructions

1. Heat the oven to 425°F. Scrub 1 small acorn squash, halve it lengthwise, scoop out the seeds, and cut into 3/4-inch-thick wedges. Toss on a rimmed baking sheet with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt. Arrange in a single layer.

2. Finely dice 1 small yellow onion and 1 medium carrot; mince 2 garlic cloves. Rinse 3/4 cup dry red lentils in a fine-mesh strainer. Cut 1 lemon into wedges.

3. Roast the squash for 25–30 minutes, turning once, until browned at the edges and easily pierced with a fork. Cook the soup while the squash roasts.

4. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the diced onion and carrot and cook for 6–8 minutes, stirring occasionally, until softened. Add the minced garlic and 1 teaspoon ground cumin; stir for 30 seconds.

5. Add the rinsed lentils, 1 teaspoon fine sea salt, and 3 1/2 cups water. Bring to a boil, then partially cover and simmer gently for 18–22 minutes, stirring occasionally, until the lentils collapse and the carrot is tender.

6. Take the saucepan off the heat and blend the soup until smooth with an immersion blender. If needed, stir in hot water, 2 tablespoons at a time, until pourable but still creamy. Cover to keep warm.

7. Melt 1 tablespoon unsalted butter in a small skillet over medium-low heat. Add 1 teaspoon dried mint and 1 teaspoon Aleppo pepper. Stir for 20–30 seconds, just until fragrant, then immediately remove from the heat so the mint does not scorch.

8. Ladle the soup into two bowls and swirl the mint–Aleppo butter over the surface. Serve the roasted squash alongside, with the lemon wedges for squeezing over both; scoop the squash flesh away from the skin as you eat.

Want more detail? See the temperature guide.