Careme

Ingredients

• Mary's Organic Boneless Skinless Chicken Breast Frozen

  12 ounces, as 2 individually frozen 6-ounce breasts $19.99
• Organic green cabbage

  1 pound, about 1/2 small head $3.99
• Whole-grain soba noodles

  4 ounces
• Fresh ginger

  1 tablespoon finely grated
• Peeled garlic

  2 cloves $5.99
• Green onions

  2, about 1 ounce $3.99
• Reduced-sodium soy sauce

  2 teaspoons
• Unseasoned rice vinegar

  2 teaspoons
• Toasted sesame oil

  1 teaspoon
• Morton kosher salt flakes

  2 1/4 teaspoons, divided

Instructions

1. Remove the packaging from 12 ounces frozen chicken breast, using 2 separate 6-ounce pieces rather than a solid frozen block. Sprinkle both sides with 1 teaspoon Morton kosher salt flakes and set on a plate while preparing the vegetables.

2. Core and thinly slice 1 pound green cabbage. Finely grate enough fresh ginger to make 1 tablespoon, mince 2 garlic cloves, and thinly slice 2 green onions, keeping the whites and greens separate.

3. In a medium pot, combine 4 cups water, the prepared ginger, garlic and green onion whites. Bring to a simmer, add the seasoned frozen chicken and return to a gentle simmer. Partially cover and cook for 25–35 minutes, turning once, until the thickest part reaches 165°F. Transfer the chicken to a clean plate and rest for 5 minutes.

4. While the chicken cooks, bring 1 quart unsalted water to a boil in a separate saucepan. Add 4 ounces whole-grain soba and cook according to the package timing, usually 5–7 minutes. Drain, rinse well under cool running water, gently separating the noodles, and drain thoroughly.

5. Once the chicken is out of the broth, add the prepared cabbage, 1 1/4 teaspoons Morton kosher salt flakes, 2 teaspoons reduced-sodium soy sauce and 2 teaspoons unseasoned rice vinegar. Simmer uncovered for 6–8 minutes, until the cabbage is tender but still has a little bite.

6. Slice the rested chicken across the grain. Return it and any collected juices to the cabbage broth, add 1 teaspoon toasted sesame oil and warm gently for 1 minute.

7. Divide the cooked soba between two deep bowls. Ladle the chicken, cabbage and hot broth over the noodles, then finish with the prepared green onion greens and serve immediately.

Want more detail? See the temperature guide.

Ingredients

• Nicky Farms Wagyu Ground Beef

  1 lb $10.99
• Russet potatoes

  1 lb $2.99
• Organic crimini mushrooms

  8 oz $3.99
• Organic yellow onion

  6 oz $3.99
• Peeled garlic

  2 cloves $5.99
• Unsalted butter

  3 tablespoons
• Whole milk

  1/3 cup
• Sharp cheddar

  2 oz
• Tomato paste

  1 tablespoon
• All-purpose flour

  1 tablespoon
• Low-sodium beef broth

  3/4 cup
• Worcestershire sauce

  1 teaspoon
• Dried thyme

  1/2 teaspoon
• Morton kosher salt flakes

  2 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Gently season 1 lb Wagyu ground beef with 1 1/4 teaspoons Morton kosher salt flakes and 1/4 teaspoon black pepper. Set aside while preparing the vegetables.

2. Slice 8 oz crimini mushrooms, finely dice 6 oz yellow onion, and mince 2 garlic cloves. Peel 1 lb russet potatoes and cut into 1-inch chunks. Grate 2 oz sharp cheddar.

3. Heat a large skillet over medium-high heat. Add the seasoned beef in large clumps and brown for 7–9 minutes, breaking it into smaller pieces as it cooks. Transfer to a bowl, leaving 1 tablespoon rendered fat in the skillet; discard any excess fat.

4. Reduce the heat to medium. Add 1 tablespoon unsalted butter, the prepared mushrooms and onion, and 1/4 teaspoon Morton kosher salt flakes. Cook for 10–12 minutes, stirring occasionally, until the mushrooms are browned and the onion is soft. Add the prepared garlic and cook for 30 seconds.

5. Stir 1 tablespoon tomato paste and 1 tablespoon all-purpose flour into the vegetables. Cook, stirring, for 2 minutes. Return the browned beef and its juices, then add:

   • 3/4 cup low-sodium beef broth
   • 1 teaspoon Worcestershire sauce
   • 1/2 teaspoon dried thyme

   Simmer uncovered over low heat for 15 minutes, stirring occasionally, until thick and spoonable rather than soupy.

6. While the filling simmers, heat the oven to 400°F. Put 2 cups water in a saucepan fitted with a steamer basket, keeping the water below the basket. Add the prepared potatoes, cover, and steam for 20–25 minutes until very tender. Check the water level occasionally and replenish if necessary.

7. Drain the saucepan and return the steamed potatoes to it. Let them dry over low heat for 1 minute, then remove from the heat. Mash with:

   • 2 tablespoons unsalted butter
   • 1/3 cup whole milk
   • 1/2 teaspoon Morton kosher salt flakes
   • 1/4 teaspoon black pepper

   Fold in half the grated cheddar, keeping the mash slightly rustic rather than beating it smooth.

8. Spoon the beef filling into a roughly 1 1/2-quart baking dish. Spread the potato topping over it, sealing to the edges. Make ridges with a fork and scatter the other half of the grated cheddar over the top.

9. Bake on a rimmed baking sheet for 25–30 minutes, until the topping is golden, the edges bubble, and the center of the filling reaches 160°F. Rest for 10 minutes.

10. Divide between two warm plates, keeping the golden potato crust on top and spooning the mushroom-rich gravy alongside.

Want more detail? See the temperature guide.

Ingredients

• Acorn squash

  1 medium-small squash, about 1 1/2 pounds
• 80% lean ground beef

  8 ounces $8.99
• Organic crimini mushrooms

  8 ounces $3.99
• Organic Opal apple

  1 small apple, about 4 ounces $4.99
• Peeled garlic

  2 cloves $5.99
• Long-grain white rice

  1/3 cup uncooked
• Walnuts

  1/4 cup
• Olive oil

  1 tablespoon
• Morton kosher salt flakes

  2 teaspoons
• Ground cinnamon

  1/2 teaspoon
• Ground allspice

  1/4 teaspoon
• Ground black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F. Halve the 1 acorn squash lengthwise and scoop out the seeds. Rub the cut surfaces and cavities with 2 teaspoons olive oil and 1/2 teaspoon Morton kosher salt flakes. Place cut-side down on a baking sheet and roast for 30–35 minutes, until the flesh is easily pierced with a knife.

2. While the squash roasts, gently mix 8 ounces ground beef with 5/8 teaspoon Morton kosher salt flakes. Set aside while you prepare the filling ingredients.

3. Quarter and thinly slice 8 ounces crimini mushrooms. Core and cut 1 small apple into 1/4-inch dice. Mince 2 garlic cloves and roughly chop 1/4 cup walnuts.

4. Rinse 1/3 cup long-grain white rice. Put it in a small saucepan with 2/3 cup water and 1/8 teaspoon Morton kosher salt flakes. Bring to a boil, cover, and cook over low heat for 15 minutes. Remove from the heat and leave covered for 5 minutes, then fluff.

5. Meanwhile, heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add the seasoned beef and cook for 4–5 minutes, breaking it into small crumbles. Spoon off excess rendered fat, leaving a thin coating in the skillet.

6. Add the prepared mushrooms and apple to the beef. Cook for 7–9 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown. Stir in the prepared garlic and these seasonings:

   • 3/4 teaspoon Morton kosher salt flakes
   • 1/2 teaspoon ground cinnamon
   • 1/4 teaspoon ground allspice
   • 1/4 teaspoon ground black pepper

   Cook for 1 minute, until fragrant and the beef reaches 160°F.

7. Fold the cooked rice and prepared walnuts into the beef-and-mushroom mixture. Turn the roasted squash halves cut-side up and gently loosen a little flesh inside each cavity with a fork, leaving the shells intact. Mound the filling into the halves; place any excess beside them on the baking sheet. Bake for 7 minutes to bring everything together.

8. Let the stuffed squash stand for 2 minutes. Plate one half per person, spooning any extra filling alongside.

Want more detail? See the temperature guide.