Careme

Ingredients

• Ground turkey

  8 ounces $5.39
• Long-grain brown rice

  1/2 cup dry $5.49
• Carrots

  12 ounces $5.99
• Baby spinach

  4 ounces $8.49
• Frozen baby ginger

  1 tablespoon finely grated $15.99
• Garlic

  2 cloves $1.75
• White miso

  1 tablespoon $6.99
• Rice vinegar

  1 tablespoon $5.49
• Avocado oil

  1 tablespoon $10.99
• Extra-fine sea salt

  1 teaspoon, divided $2.52

Instructions

1. Rinse 1/2 cup dry long-grain brown rice. Place in a small saucepan with 1 1/4 cups water and 1/8 teaspoon extra-fine sea salt. Bring to a boil, cover, and reduce to low. Cook for 40–45 minutes, until tender and the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes.

2. While the rice cooks, gently mix 8 ounces ground turkey with 3/8 teaspoon extra-fine sea salt. Keep refrigerated while preparing the vegetables.

3. Scrub 12 ounces carrots and slice into thin, diagonal coins about 1/8 inch thick. Rinse and drain 4 ounces baby spinach. Finely grate enough frozen baby ginger to measure 1 tablespoon, and mince 2 garlic cloves.

4. Whisk 1 tablespoon white miso, 1 tablespoon rice vinegar, and 3 tablespoons warm water in a small bowl until smooth.

5. About 20 minutes before the rice is ready, heat 1/2 tablespoon avocado oil in a large skillet over medium-high heat. Add the prepared carrots and 1/2 teaspoon extra-fine sea salt. Cook for 3 minutes, stirring occasionally. Add 3 tablespoons water, cover, and cook over medium heat for 6–8 minutes, until tender. Uncover and let any water evaporate, then add the prepared spinach and toss for 1–2 minutes until wilted. Transfer the vegetables to a bowl and cover to keep warm.

6. Heat the remaining 1/2 tablespoon avocado oil in the same skillet over medium-high heat. Add the seasoned turkey and cook for 5–7 minutes, breaking it into small crumbles, until lightly browned and it reaches 165°F. Reduce the heat to medium, add the prepared ginger and garlic, and stir for 30 seconds. Stir in the miso mixture and simmer for 1 minute, leaving the turkey lightly saucy.

7. Fluff the rice and divide between two bowls. Arrange the carrots and spinach alongside the ginger–miso turkey, then spoon the skillet sauce over the rice and serve.

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Ingredients

• Bone-in pork chops

  2 chops, about 1.5 lb total, approximately 1 inch thick $25.00
• Brussels sprouts

  1.5 lb $9.99
• Potatoes

  12 oz $8.90
• Apple

  1 medium, about 6 oz $15.99
• Yellow onion

  2 oz, about 1/4 medium onion $9.25
• Fresh sage

  1 tablespoon finely chopped $3.50
• Heavy cream

  1/2 cup $6.99
• Low-sodium chicken broth

  1/2 cup $2.29
• Unsalted butter

  3 tablespoons $9.99
• Extra-virgin olive oil

  1 tablespoon $8.99
• Apple cider vinegar

  1 tablespoon $23.99
• Extra-fine sea salt

  3 1/2 teaspoons, divided $2.52
• Ground black pepper

  1/2 teaspoon, divided $4.19

Instructions

1. Pat 2 bone-in pork chops, about 1.5 lb total, dry and season all over with 1 3/4 teaspoons extra-fine sea salt. Refrigerate uncovered for 30 minutes while preparing the vegetables. Heat the oven to 425°F.

2. Trim 1.5 lb Brussels sprouts and halve them lengthwise, quartering particularly large ones. Toss on a large rimmed baking sheet with 1 tablespoon olive oil, 1 teaspoon extra-fine sea salt, and 1/4 teaspoon black pepper. Arrange cut-side down in a single layer.

3. Peel 12 oz potatoes and cut into 1-inch chunks. Place in a saucepan and cover with cold water by 1 inch. Separately, core 1 medium apple, about 6 oz, and cut into thin wedges; finely dice 2 oz yellow onion and finely chop 1 tablespoon fresh sage.

4. Once the chops have salted for 30 minutes, put the Brussels sprouts in the oven. Roast for 30–35 minutes, turning once after 20 minutes, until deeply browned and tender.

5. While the sprouts roast, bring the potatoes to a boil, then simmer gently for 15–18 minutes until easily pierced. Reserve 1/4 cup cooking water, drain, and let the potatoes steam dry for 2 minutes. Mash with 2 tablespoons unsalted butter and 1/2 teaspoon extra-fine sea salt, adding the reserved water a little at a time until smooth. Cover and keep warm over very low heat.

6. When the sprouts have roasted for about 15 minutes, pat the chops dry again and season with 1/4 teaspoon black pepper. Heat a large ovenproof skillet over medium-high heat. Stand the chops on their fatty edges with tongs for 1–2 minutes to render some fat, then sear for 3 minutes per side. Transfer the skillet to the oven for 6–12 minutes, until the centers reach 145°F. Transfer the chops to a warm plate and rest for at least 5 minutes.

7. Carefully return the hot skillet to medium heat, leaving about 1 tablespoon rendered fat in it. Add 1 tablespoon unsalted butter, the prepared apple wedges, and the diced onion. Cook for 5–6 minutes, stirring occasionally, until the apple is golden and the onion softens. Stir in the prepared sage for 30 seconds.

8. Add 1/2 cup low-sodium chicken broth and scrape up the browned bits. Simmer for 2 minutes, then stir in 1/2 cup heavy cream and 1/4 teaspoon extra-fine sea salt. Simmer gently for 3–4 minutes until lightly thickened. Remove from the heat and stir in 1 tablespoon apple cider vinegar and any resting juices from the chops.

9. Spoon the warm mashed potatoes onto two plates and place a pork chop beside each portion. Spoon the apple–sage cream sauce over the chops and arrange the roasted Brussels sprouts alongside, keeping their browned surfaces visible.

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Ingredients

• Organic red lentils

  3/4 cup dry (about 5.3 oz) $2.75
• Cauliflower

  1/2 medium head (about 12 oz trimmed) $6.99
• Yellow onion

  1 medium (about 6 oz) $9.25
• Garlic

  3 cloves $1.75
• Extra virgin olive oil

  2 tablespoons $8.99
• Ground paprika

  2 teaspoons $3.69
• Ground ginger

  3/4 teaspoon $3.29
• Ground cumin

  1/2 teaspoon $4.19
• Cayenne pepper

  1/8 teaspoon $3.29
• Extra-fine sea salt

  1 1/2 teaspoons, divided $2.52
• Lemon

  1/2 medium lemon, yielding 1 tablespoon juice $3.99

Instructions

1. Heat the oven to 425°F. Cut 1/2 medium head cauliflower (about 12 oz trimmed) into bite-size florets. Finely dice 1 medium yellow onion (about 6 oz), and mince 3 garlic cloves. Rinse 3/4 cup dry red lentils in a fine-mesh sieve and drain.

2. Toss the cauliflower on a rimmed baking sheet with 1 tablespoon olive oil and 1/2 teaspoon extra-fine sea salt. Spread into a single layer. Roast for 25–30 minutes, turning once, until browned at the edges and tender.

3. Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the diced onion and cook for 8–10 minutes, stirring frequently, until soft and lightly golden. Add 1 tablespoon water if it starts sticking.

4. Reduce the heat to medium-low and add the minced garlic. Stir for 30 seconds, then add the spices:

   • 2 teaspoons ground paprika
   • 3/4 teaspoon ground ginger
   • 1/2 teaspoon ground cumin
   • 1/8 teaspoon cayenne pepper

   Stir for 30 seconds, just until fragrant; do not let the paprika scorch.

5. Add the rinsed lentils, 2 1/2 cups water, and 1 teaspoon extra-fine sea salt. Bring to a gentle boil, then reduce the heat and simmer partially covered for 20–25 minutes, stirring occasionally, until the lentils collapse into a thick, spoonable stew. Add water 2 tablespoons at a time if it becomes too thick before the lentils soften.

6. Squeeze 1/2 medium lemon to obtain 1 tablespoon juice. Remove the stew from the heat and stir in the lemon juice.

7. Divide the lentil stew between two shallow bowls. Arrange the roasted cauliflower alongside and partly over the stew, keeping its browned edges visible, and serve hot.

Want more detail? See the temperature guide.