Careme

Ingredients

• Boneless Skinless Chicken Breast

  12 ounces $5.49
• Traditional White Quinoa

  3/4 cup dry (about 4.5 ounces) $4.48
• Organic Dino Kale

  1 bunch (about 8 ounces) $2.99
• Organic Loose Carrots

  6 ounces $1.99
• Lime

  2 medium $0.69
• Organic Garlic

  2 cloves $6.99
• Olive oil

  1 1/2 tablespoons
• Ground cumin

  1 teaspoon
• Sweet paprika

  1/2 teaspoon
• Morton kosher salt

  2 teaspoons, divided
• Ground black pepper

  1/4 teaspoon

Instructions

1. Prep the vegetables: strip the tough stems from 1 bunch kale (about 8 ounces), then thinly slice the leaves. Scrub 6 ounces carrots and cut into thin half-moons. Mince 2 garlic cloves. Zest 1 lime and juice both limes, keeping the zest and juice separate.

2. Pat 12 ounces chicken breast dry and slice horizontally into cutlets about 1/2 inch thick. Season on both sides with the following, then set aside while the quinoa starts:

   • 1 teaspoon ground cumin
   • 1/2 teaspoon sweet paprika
   • 7/8 teaspoon Morton kosher salt (3/4 teaspoon plus 1/8 teaspoon)
   • 1/4 teaspoon ground black pepper

3. Rinse 3/4 cup dry quinoa in a fine-mesh strainer. Put it in a small saucepan with 1 1/2 cups water and 1/4 teaspoon Morton kosher salt. Bring to a boil, cover, and reduce to low. Simmer for 15 minutes, until the water is absorbed, then remove from the heat and let stand, covered, for 5 minutes.

4. While the quinoa cooks, heat 1/2 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 thickest part reaches 165°F. Transfer to a plate and rest for 5 minutes before slicing across the grain.

5. Add 1 tablespoon olive oil and the prepared carrots to the same skillet. Cook over medium heat for 3 minutes, stirring. Add the prepared garlic and cook for 30 seconds. Add the prepared kale, 7/8 teaspoon Morton kosher salt (3/4 teaspoon plus 1/8 teaspoon), and 3 tablespoons water. Cover and cook for 3 minutes, then uncover and stir for 1–2 minutes, until the kale is tender and excess water has evaporated. Remove from the heat and stir in half the lime juice.

6. Fluff the quinoa and fold in the lime zest and the other half of the lime juice. Divide between two bowls, arrange the kale and carrots alongside, and top with the sliced chicken and its resting juices.

Want more detail? See the temperature guide.

Ingredients

• Rockfish fillet

  12 ounces, divided into 2 portions $8.99
• Organic Brussels sprouts

  1 pound $4.99
• Yellow potatoes

  12 ounces $1.99
• Lemon

  1 medium $0.89
• Organic garlic

  2 cloves $6.99
• Olive oil

  2 tablespoons
• Fine sea salt

  2 teaspoons
• Ground black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Set out a large rimmed sheet pan and a small ovenproof baking dish. Cut 12 ounces yellow potatoes into 1/2-inch pieces. Trim and halve 1 pound Brussels sprouts, quartering any very large ones.

2. Toss the vegetables directly on the sheet pan with:

   • 1 tablespoon plus 2 teaspoons olive oil
   • 1 1/4 teaspoons fine sea salt
   • 1/4 teaspoon ground black pepper

   Spread into one uncrowded layer, placing the sprouts cut-side down. Roast on the lower rack for 20 minutes.

3. While the vegetables roast, pat 12 ounces rockfish dry, check for pin bones, and divide into 2 portions. Season evenly with 3/4 teaspoon fine sea salt and let stand for 10 minutes while you prepare the lemon-garlic coating.

4. Finely grate the zest of 1 medium lemon, then cut the lemon in half. Squeeze 1 tablespoon juice from one half and cut the other half into serving wedges. Finely grate 2 garlic cloves. In the baking dish, mix the lemon zest, measured juice, and garlic with 1 teaspoon olive oil and 1/4 teaspoon ground black pepper. Add the seasoned fish and turn gently to coat.

5. After the vegetables have roasted for 20 minutes, turn the potatoes and sprouts. Put the fish on the upper rack and continue roasting both dishes for 10–14 minutes, until the vegetables are browned and tender and the fish reaches 135°F at its thickest point. Remove each dish as it finishes; let the fish rest for 3 minutes.

6. Divide the roasted potatoes and Brussels sprouts between 2 plates. Add the rockfish, spoon its lemon-garlic pan juices over the top, and serve with the lemon wedges.

Want more detail? See the temperature guide.

Ingredients

• Boneless Skinless Chicken Thighs

  12 ounces $5.99
• Organic Kabocha Squash

  1 pound, yielding about 12 ounces after seeding $2.21
• Yellow Onion

  1 small, about 4 ounces $1.49
• Organic Garlic

  3 cloves $6.99
• Organic Young Ginger Root

  1 tablespoon finely grated $15.99
• Organic Jasmine Thai White Rice

  1/2 cup dry $4.49
• Lime

  1 $0.69
• Unsweetened coconut milk

  1/2 cup, well stirred
• Neutral oil

  2 teaspoons
• Salt-free curry powder

  1 tablespoon
• Ground turmeric

  1/2 teaspoon
• Ground coriander

  1 teaspoon
• Fennel seeds

  1/2 teaspoon
• Diamond Crystal kosher salt

  3 1/2 teaspoons, divided

Instructions

1. Cut 12 ounces boneless skinless chicken thighs into 1 1/2-inch pieces. Toss with 1 1/2 teaspoons Diamond Crystal kosher salt and let stand while you prepare the vegetables.

2. Scrub 1 pound kabocha squash, halve it, and scoop out the seeds. Cut into 3/4-inch pieces, leaving the edible skin on; you should have about 12 ounces. Peel and thinly slice 1 small yellow onion, about 4 ounces. Mince 3 garlic cloves and finely grate 1 tablespoon ginger. Cut 1 lime into wedges.

3. Rinse 1/2 cup dry jasmine rice and drain. Combine in a small saucepan with 3/4 cup water and 1/2 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, and cook over low heat for 15–18 minutes, until the water is absorbed. Remove from the heat and leave covered for 10 minutes while the curry cooks.

4. Heat 2 teaspoons neutral oil in a deep skillet or medium saucepan over medium heat. Add the sliced onion and cook for 5–6 minutes, stirring, until softened and lightly golden.

5. Add the minced garlic and grated ginger to the onion. Add the following spices:

   • 1 tablespoon salt-free curry powder
   • 1/2 teaspoon ground turmeric
   • 1 teaspoon ground coriander
   • 1/2 teaspoon fennel seeds, lightly crushed

   Stir for 30 seconds, then add 2 tablespoons water and stir for another 30 seconds to make a fragrant spice paste without scorching it.

6. Add the seasoned chicken to the spice paste and stir for 2 minutes to coat. Add the prepared squash, 1/2 cup well-stirred unsweetened coconut milk, 3/4 cup water, and 1 1/2 teaspoons Diamond Crystal kosher salt. Bring to a gentle simmer, cover, and cook over medium-low heat for 15 minutes, stirring once or twice.

7. Uncover and simmer gently for 5–7 minutes, until the squash is tender, the sauce lightly coats a spoon, and the chicken reaches 175°F. Gently mash two or three squash pieces into the sauce if you prefer it thicker.

8. Fluff the rice and divide between two shallow bowls. Spoon the chicken, squash, and coconut curry alongside it, and serve with the lime wedges for squeezing over.

Want more detail? See the temperature guide.