Careme

Ingredients

• Organic Fusilli Pasta

  6 ounces dry $1.99
• Boneless Skinless Chicken Breast

  8 ounces $5.49
• Organic Sungold Cherry Tomatoes

  1 pint, about 12 ounces $4.43
• Organic Garlic

  2 cloves $6.99
• Organic Basil

  1/4 cup loosely packed leaves, about 1/4 ounce $2.99
• Extra-virgin olive oil

  2 tablespoons
• Fine sea salt

  2 tablespoons plus 1 1/4 teaspoons, divided
• Black pepper

  1/4 teaspoon
• Crushed red pepper

  1/8 teaspoon
• Red wine vinegar

  1 teaspoon

Instructions

1. Halve 1 pint Sungold cherry tomatoes, thinly slice 2 garlic cloves and tear 1/4 cup basil leaves. Keep them separate.

2. Pat 8 ounces chicken breast dry and slice horizontally into two thin cutlets, about 1/2 inch thick. Season both sides with 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper. Let stand while the pasta water heats.

3. Bring 2 quarts water to a boil in a pot. Add 2 tablespoons plus 1/4 teaspoon fine sea salt, then 6 ounces dry fusilli. Cook until just shy of al dente, following the package timing. Reserve 3/4 cup pasta water before draining. Cook the chicken and sauce while the pasta boils.

4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 3–4 minutes per side, until golden and the center reaches 165°F. Transfer to a clean plate, rest for 3 minutes, then cut into bite-size strips.

5. Reduce the skillet heat to medium. Add 1 tablespoon olive oil and the sliced garlic; stir for 30 seconds. Add the halved tomatoes, 1/2 teaspoon fine sea salt and 1/8 teaspoon crushed red pepper. Cook for 6–8 minutes, stirring occasionally and pressing some tomatoes with a spoon, until juicy and partly collapsed.

6. Add the drained fusilli and 1/4 cup reserved pasta water to the tomato sauce. Toss over medium heat for 1–2 minutes, until the pasta is al dente and glossy, adding additional reserved pasta water 1 tablespoon at a time only as needed. Fold in the chicken and any resting juices, then remove from the heat.

7. Stir in 1 teaspoon red wine vinegar and the torn basil. Divide between two shallow bowls, arranging the golden chicken and colorful tomatoes over the fusilli.

Want more detail? See the temperature guide.

Ingredients

• King salmon fillet, skin on

  12 ounces, cut into 2 portions $23.99
• Organic delicata squash

  1 small, about 1 pound whole $2.49
• Organic red seedless grapes

  4 ounces $3.32
• Organic sage

  1 tablespoon thinly sliced leaves $2.99
• Organic lemon

  1 small $1.29
• Olive oil

  1 tablespoon plus 1 teaspoon
• Unsalted butter

  2 tablespoons
• Fine sea salt

  1 1/2 teaspoons
• Black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F. Halve 1 small delicata squash lengthwise, scoop out the seeds, and slice into 1/2-inch half-moons; leave the skin on. You should have about 12 ounces of prepared squash. Toss on a rimmed baking sheet with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt, then spread into a single layer.

2. Remove 4 ounces red seedless grapes from their stems, rinse, and dry thoroughly. Thinly slice enough sage leaves to measure 1 tablespoon. Zest 1 small lemon to obtain 1/2 teaspoon zest, squeeze out 1 tablespoon juice, and cut any usable remaining lemon into wedges. Keep these prepared ingredients separate.

3. Pat 12 ounces king salmon dry, especially the skin, and divide into 2 portions if needed. Season with 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. Refrigerate uncovered while the squash begins roasting.

4. Roast the squash for 15 minutes. Turn the pieces, add the prepared grapes, and sprinkle the grapes with 1/4 teaspoon fine sea salt. Roll them through the oil on the sheet. Roast for another 10–15 minutes, until the squash is browned and tender and the grapes begin to wrinkle and burst.

5. While the squash finishes, heat 1 teaspoon olive oil in a large nonstick or well-seasoned skillet over medium-high heat. Place the seasoned salmon skin-side down, pressing gently with a spatula for the first 20 seconds. Reduce to medium and cook for 5–7 minutes, until the skin is crisp. Turn and cook for another 2–4 minutes, until the center reaches 125°F. Transfer skin-side up to a warm plate and rest for 3 minutes.

6. Reduce the skillet heat to medium-low and add 2 tablespoons unsalted butter. Swirl for 1–2 minutes, until the milk solids turn golden and smell nutty, adding the prepared sage during the last 30 seconds. Remove from the heat and carefully stir in the prepared lemon juice and zest.

7. Arrange the roasted squash and grapes on 2 warm plates, then set a salmon portion beside each mound, skin-side up. Spoon the sage brown butter around the fish and over the vegetables, keeping the crisp skin uncovered. Serve with the prepared lemon wedges.

Want more detail? See the temperature guide.

Ingredients

• Boneless Skinless Chicken Thighs

  12 ounces $5.99
• Organic Green Bell Pepper

  1 large pepper, about 6 ounces $3.49
• Yellow Onion

  1/2 medium onion, about 4 ounces $1.49
• Organic Garlic

  2 cloves $6.99
• Organic Jasmine Thai White Rice

  1/2 cup dry $4.49
• Neutral cooking oil

  1 tablespoon plus 2 teaspoons
• Cornstarch

  1 tablespoon, divided
• Oyster sauce

  1 tablespoon
• Soy sauce

  2 teaspoons
• Ground black pepper

  1/2 teaspoon
• Fine table salt

  5/8 teaspoon, divided

Instructions

1. Cut 12 ounces boneless skinless chicken thighs across the grain into 1/4-inch-thick strips. Toss with 1/4 teaspoon fine table salt, 2 teaspoons cornstarch and 2 teaspoons water. Set aside while preparing the vegetables; this modest presalting leaves room for the salty sauce.

2. Core 1 large green bell pepper (about 6 ounces) and cut into 1-inch pieces. Cut 1/2 medium yellow onion (about 4 ounces) into thin wedges and separate the layers. Peel and finely chop 2 garlic cloves, keeping them separate.

3. Rinse 1/2 cup dry jasmine rice and drain. Combine in a small saucepan with 3/4 cup water and 1/8 teaspoon fine table salt. Bring to a boil, cover and reduce the heat to low. Cook for 15 minutes, then remove from the heat and leave covered for 5 minutes. Prepare the stir-fry while the rice cooks.

4. Whisk the sauce together in a small bowl:

   • 1 tablespoon oyster sauce
   • 2 teaspoons soy sauce
   • 1 teaspoon cornstarch
   • 1/2 teaspoon ground black pepper
   • 1/3 cup water

   Stir again just before adding it to the skillet.

5. Heat a 12-inch skillet or wok over medium-high heat. Add 1 tablespoon neutral cooking oil, then spread the seasoned chicken in a single layer. Leave undisturbed for 2 minutes, then stir-fry for 3 minutes until lightly browned and nearly cooked. Transfer to a clean plate.

6. Add the remaining 2 teaspoons neutral cooking oil to the skillet. Add the prepared pepper and onion with 1/4 teaspoon fine table salt. Stir-fry for 3–4 minutes, until the edges begin to brown but the pepper stays crisp. Add the prepared garlic and stir for 30 seconds.

7. Return the chicken and its juices to the skillet. Stir the sauce, pour it in and toss for 2–3 minutes, until glossy and the chicken reaches 165°F. If the sauce becomes too thick, stir in 1 tablespoon water.

8. Fluff the rice and divide between two bowls. Spoon the chicken, peppers and glossy sauce alongside, keeping the bright green pepper visible on top.

Want more detail? See the temperature guide.