Careme

Ingredients

• Alaska Sockeye Salmon Fillet

  12 ounces, cut into 2 portions $16.66
• Organic Delicata Squash

  1 pound $1.66
• Honeycrisp Apple

  1 medium, about 6 ounces $2.89
• Lemon

  1 $0.89
• Olive oil

  2 tablespoons
• Fine sea salt

  1 1/2 teaspoons
• Dijon mustard

  2 teaspoons
• Honey

  1 teaspoon
• Dried thyme

  1/2 teaspoon
• Ground black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F with a rack in the middle. Line a large rimmed sheet pan with parchment. Scrub 1 pound delicata squash, trim the ends, halve lengthwise, and scoop out the seeds; leave the skin on and cut into 1/2-inch half-moons. Core 1 medium Honeycrisp apple, about 6 ounces, and cut into 1/2-inch wedges.

2. Pat 12 ounces salmon dry, cut into 2 portions, and season the flesh evenly with 3/4 teaspoon fine sea salt. Refrigerate while the squash begins roasting.

3. Toss the squash on the prepared pan with 1 tablespoon olive oil and 3/4 teaspoon fine sea salt. Spread into a single layer and roast for 15 minutes.

4. Meanwhile, zest and juice 1 lemon, measuring out 1 teaspoon zest and 1 tablespoon juice. Cut any usable lemon remainder into serving wedges. Stir together the lemon-mustard glaze:

   • 1 teaspoon lemon zest
   • 1 tablespoon lemon juice
   • 1 tablespoon olive oil
   • 2 teaspoons Dijon mustard
   • 1 teaspoon honey
   • 1/2 teaspoon dried thyme
   • 1/4 teaspoon ground black pepper

5. Turn the squash and add the prepared apple wedges, tossing them in the oil already on the pan. Clear two spaces for the salmon and place it skin-side down. Spoon the lemon-mustard glaze over the salmon. Roast for 10–14 minutes, until the squash is tender and browned and the thickest part of the salmon reaches 125°F. Transfer the salmon to a plate and rest for 3 minutes; if needed, let the squash and apples finish roasting during that rest.

6. Divide the roasted squash and apples between two plates, add the salmon, and spoon any pan juices over the fish. Serve with the prepared lemon wedges.

Want more detail? See the temperature guide.

Ingredients

• Boneless Skinless Chicken Breast

  12 ounces $5.49
• Organic Farro

  5 ounces dry, about 3/4 cup $7.49
• Organic Dino Kale

  1 large bunch, yielding about 8 ounces after stemming $2.99
• Sliced Baby Bella Mushrooms

  8 ounces $2.99
• Organic Garlic

  2 cloves $6.99
• Lemon

  1 medium $0.89
• Extra-virgin olive oil

  1 1/2 tablespoons
• Fine sea salt

  1 3/4 teaspoons, divided
• Dried oregano

  1/2 teaspoon
• Ground black pepper

  1/4 teaspoon

Instructions

1. Pat 12 ounces chicken breast dry, then slice horizontally into two roughly 1/2-inch-thick cutlets. Season both sides with 3/4 teaspoon fine sea salt, 1/2 teaspoon dried oregano, and 1/4 teaspoon ground black pepper. Set aside while starting the farro.

2. Rinse 5 ounces dry farro. Put it in a medium saucepan with 3 cups water and 1/4 teaspoon fine sea salt. Bring to a boil, then partially cover and simmer for 30–40 minutes, until pleasantly chewy and tender; check the package for its specific timing. Drain any excess water and cover to keep warm. Prepare the other components while it cooks.

3. Strip the tough stems from 1 large bunch Organic Dino Kale, yielding about 8 ounces leaves; rinse and cut the leaves into thin ribbons. Mince 2 garlic cloves. Zest 1 medium lemon to obtain 1 teaspoon zest, then squeeze 2 tablespoons juice; combine the measured zest and juice in a small bowl.

4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for about 4–5 minutes per side, until golden and the center reaches 165°F. Transfer to a plate and rest for 5 minutes before slicing.

5. Add 1/2 tablespoon olive oil and 8 ounces sliced baby bella mushrooms to the same skillet. Sprinkle with 1/4 teaspoon fine sea salt and cook over medium-high heat for 6–8 minutes, stirring occasionally, until browned. Stir in the minced garlic and cook for 30 seconds.

6. Add the prepared kale, 1/2 teaspoon fine sea salt, and 1/4 cup water to the mushrooms. Cover and cook over medium heat for 3 minutes, then uncover and cook for 2–3 minutes, stirring, until the kale is tender and the excess liquid has evaporated.

7. Fold the cooked farro and prepared lemon mixture into the vegetables. Add any juices from the resting chicken and toss over low heat for 1 minute. Divide between two bowls and arrange the sliced chicken on top.

Want more detail? See the temperature guide.

Ingredients

• Ground pork

  8 ounces $5.99
• Organic green cabbage

  1 pound $1.99
• Organic loose carrots

  4 ounces $1.99
• Yellow onion

  4 ounces $1.49
• Organic garlic

  6 large cloves, about 1 ounce $6.99
• Long-grain white rice

  1/2 cup dry, about 3.3 ounces $4.29
• Neutral cooking oil

  1 tablespoon
• Table salt

  1 1/4 teaspoons, divided
• Fish sauce

  2 teaspoons
• Distilled white vinegar

  2 teaspoons
• Ground black pepper

  1/4 teaspoon

Instructions

1. Core and thinly slice 1 pound organic green cabbage. Peel 4 ounces carrots and cut into thin matchsticks. Peel and thinly slice 4 ounces yellow onion. Peel and finely chop 6 large garlic cloves, about 1 ounce.

2. Season 8 ounces ground pork evenly with 1/2 teaspoon table salt; set aside while starting the rice.

3. Rinse 1/2 cup dry long-grain white rice and drain. Combine in a small saucepan with 3/4 cup water and 1/4 teaspoon table salt. Bring to a boil, cover, and reduce the heat to low. Cook for 15 minutes, then remove from the heat and let stand, covered, for 10 minutes. Fluff before serving.

4. While the rice cooks, heat 1 tablespoon neutral cooking oil in a large, deep skillet over medium-high heat. Add the sliced onion and cook for 3 minutes. Add the chopped garlic and stir for 30 seconds, until fragrant but not browned.

5. Add the seasoned pork and cook for 5–6 minutes, breaking it into small crumbles, until lightly browned and cooked to 160°F.

6. Add the prepared cabbage and carrots with 1/2 teaspoon table salt. Toss for 2 minutes, then add 3 tablespoons water. Cover and cook for 3 minutes. Uncover and stir-fry for another 2–3 minutes, until the cabbage is tender-crisp and most of the liquid has evaporated.

7. Add 2 teaspoons fish sauce and 1/4 teaspoon ground black pepper. Stir-fry for 1 minute, then remove from the heat and stir in 2 teaspoons distilled white vinegar.

8. Divide the rice between two shallow bowls. Spoon the ginisang repolyo alongside, distributing the pork and colorful vegetables evenly.

Want more detail? See the temperature guide.