Careme

Ingredients

• Eggplant

  1 eggplant, about 1 lb $3.49
• Zucchini

  8 oz $2.69
• Roma tomatoes

  12 oz $1.99
• Yellow onion

  4 oz $0.99
• Garlic

  2 cloves $1.29
• Leftover natural Duroc ground pork

  1 lb
• Olive oil

  2 tbsp
• Morton kosher salt

  2 3/4 tsp
• Smoked paprika

  1 tsp
• Sherry vinegar

  1 tbsp
• Dry breadcrumbs

  1/3 cup
• Campo Viejo Rioja Tempranillo

  750 ml $7.99

Instructions

1. Preheat the oven to 450°F. Cut 1 eggplant (about 1 lb) and 8 oz zucchini into 3/4-inch pieces. Dice 12 oz Roma tomatoes and 4 oz yellow onion; mince 2 cloves garlic.

2. Toss the eggplant and zucchini with 1 tbsp olive oil and 1 1/2 tsp Morton kosher salt on a baking sheet. Roast for 18 minutes, turning once, until softened and browned at the edges.

3. While the vegetables roast, season 1 lb leftover natural Duroc ground pork with 1 1/4 tsp Morton kosher salt. Heat 2 tsp olive oil in a large skillet over medium-high heat; add the pork and cook for 7 minutes, breaking it into small pieces, until browned.

4. Add the prepared onion and garlic to the skillet and cook for 2 minutes. Stir in 1 tsp smoked paprika, the prepared tomatoes and 1 tbsp sherry vinegar. Simmer for 7 minutes, until the tomatoes soften and the pork reaches 160°F.

5. Spoon the pork-tomato mixture into a small baking dish and spread the roasted vegetables over it. Toss 1/3 cup dry breadcrumbs with 1 tsp olive oil and scatter over the top. Bake for 10 minutes, until the crumbs are golden; rest for 5 minutes.

6. Divide the bake between two plates, making sure each serving gets pork, vegetables and crisp topping.

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.

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.