Careme

Ingredients

• Boneless skinless chicken thighs

  12 ounces $5.99
• Fusilli pasta

  6 ounces dry $3.03
• Organic Sungold cherry tomatoes

  1 pint (about 10 ounces) $4.43
• Organic garlic

  3 cloves $2.69
• Organic basil

  2 tablespoons chopped $2.99
• Extra-virgin olive oil

  2 tablespoons
• Fine sea salt

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

  1/4 teaspoon
• Red pepper flakes

  1/8 teaspoon

Instructions

1. Pat 12 ounces boneless skinless chicken thighs dry and cut into 1-inch pieces. Season with 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. Set aside while preparing the vegetables.

2. Halve 1 pint Sungold cherry tomatoes. Thinly slice 3 cloves garlic and chop enough basil to measure 2 tablespoons, keeping each separate.

3. Bring 2 quarts water to a boil in a medium pot. Add 2 tablespoons plus 1/4 teaspoon fine sea salt, then 6 ounces dry fusilli. Cook according to the package timing until al dente. Before draining, reserve 1/2 cup pasta water. 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 in a single layer. Cook for 7–9 minutes, turning occasionally, until browned and the largest pieces reach 175°F. Transfer to a clean plate.

5. Reduce the skillet heat to medium and add 1 tablespoon olive oil. Add the sliced garlic and 1/8 teaspoon red pepper flakes; stir for 30 seconds. Add the halved tomatoes and 1/2 teaspoon fine sea salt. Cook for 6–8 minutes, stirring and gently crushing some tomatoes, until juicy and softened. Scrape up the browned bits as the tomatoes release their juices.

6. Return the cooked chicken and its juices to the skillet. Add the drained pasta and 2 tablespoons reserved pasta water. Toss over medium heat for 1–2 minutes until glossy and well coated, adding more reserved pasta water 1 tablespoon at a time only if needed.

7. Remove from the heat and fold in 1 tablespoon of the chopped basil. Divide between two shallow bowls and scatter the remaining 1 tablespoon chopped basil over the top.

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Ingredients

• Organic red lentils

  3/4 cup (5 ounces), dry $3.99
• Organic cauliflower

  1 small head, yielding about 1 pound trimmed florets and tender stem $4.43
• Yellow onion

  1/2 medium onion (4 ounces) $1.49
• Organic garlic

  2 cloves $2.69
• Fresh ginger

  1 tablespoon finely grated
• Neutral cooking oil

  1 tablespoon
• Black mustard seeds

  1 teaspoon
• Ground cumin

  1/2 teaspoon
• Ground turmeric

  1/2 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Fine sea salt

  1 1/4 teaspoons
• Unsweetened full-fat coconut milk

  3/4 cup
• Lime

  1 $0.69

Instructions

1. Rinse 3/4 cup dry red lentils in a fine-mesh sieve. Cut 1 small head cauliflower into 1-inch florets; peel and finely dice the tender stem, aiming for about 1 pound total. Dice 1/2 medium yellow onion, mince 2 garlic cloves, and grate enough ginger to measure 1 tablespoon. Cut 1 lime into wedges.

2. Heat 1 tablespoon neutral cooking oil in a large, heavy saucepan over medium heat. Add 1 teaspoon black mustard seeds, partially cover to contain splattering, and let them pop for about 30 seconds. Add the diced onion and 1/4 teaspoon fine sea salt; cook for 5 minutes, stirring, until softened.

3. Add the prepared garlic and ginger and stir for 30 seconds. Add the following seasonings:

   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon ground turmeric
   • 1/8 teaspoon cayenne pepper
   • 1 teaspoon fine sea salt

   Stir for 15 seconds, then immediately add 2 1/2 cups water and the rinsed lentils, scraping the bottom of the pan.

4. Bring to a simmer over medium-high heat, about 3 minutes. Stir in the prepared cauliflower, cover partially, and reduce the heat to maintain a gentle simmer. Cook for 20–25 minutes, stirring occasionally, until the lentils collapse into a creamy sauce and the cauliflower is tender. If the curry catches or becomes too thick, stir in water 1/4 cup at a time.

5. Stir in 3/4 cup unsweetened full-fat coconut milk and simmer uncovered for 3 minutes, until creamy and hot.

6. Ladle the curry into two shallow bowls, arranging a few cauliflower florets on top. Serve with the lime wedges for squeezing over each portion.

Want more detail? See the temperature guide.

Ingredients

• King salmon fillet

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

  1 medium, about 1 pound whole $2.49
• Organic Gala apple

  1 medium, about 6 ounces $2.21
• Fresh sage

  8 large leaves $2.99
• Olive oil

  1 tablespoon
• Unsalted butter

  2 tablespoons
• Apple cider vinegar

  2 teaspoons
• Fine sea salt

  1 1/2 teaspoons, divided
• Black pepper

  1/4 teaspoon, divided

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Line a large rimmed baking sheet and a small baking sheet with parchment. Halve 1 medium delicata squash lengthwise, scoop out the seeds, and cut into 1/2-inch half-moons; leave the edible skin on. Core 1 medium Gala apple and cut into 8 wedges. Thinly slice 8 large sage leaves.

2. Pat 12 ounces king salmon dry, remove any pin bones, and divide into 2 portions if needed. Season with 3/4 teaspoon fine sea salt and 1/8 teaspoon black pepper. Place skin-side down on the small baking sheet and refrigerate while the vegetables begin roasting.

3. Toss the squash with 2 teaspoons olive oil and 1/2 teaspoon fine sea salt on the large baking sheet. Spread in a single layer and roast on the upper rack for 15 minutes.

4. Toss the apple wedges with 1 teaspoon olive oil, 1/4 teaspoon fine sea salt, and 1/8 teaspoon black pepper. Turn the squash and add the apple wedges to the same sheet. Roast for another 15–18 minutes, until both are tender and golden.

5. After the apples have roasted for 3 minutes, place the salmon on the lower rack. Roast for 10–14 minutes, depending on thickness, until the thickest part reaches 125°F. Transfer the salmon to a warm plate and rest for 3 minutes.

6. While the salmon roasts, melt 2 tablespoons unsalted butter in a small skillet over medium heat. Cook for 2–4 minutes, swirling frequently, until the milk solids turn golden brown and smell nutty. Add the sliced sage and cook for 20 seconds. Remove from the heat, let the bubbling subside briefly, then carefully stir in 2 teaspoons apple cider vinegar; it will sputter.

7. Arrange the roasted squash and apple wedges on two warm plates. Nestle a salmon portion alongside each, spoon the warm sage brown butter over the fish and vegetables, and serve immediately.

Want more detail? See the temperature guide.