Careme

Ingredients

• Boneless skinless chicken thighs

  12 ounces $6.49
• Organic delicata squash

  1 small squash, about 1¼ pounds whole, yielding about 1 pound trimmed $1.66
• Red onion

  4 ounces, about ½ medium onion $1.99
• Organic lemon

  1 medium, yielding 1 teaspoon finely grated zest and 2 tablespoons juice $1.29
• Organic garlic

  2 cloves $2.69
• Olive oil

  2 tablespoons
• Dried oregano

  1½ teaspoons
• Fine sea salt

  1¾ teaspoons
• Ground black pepper

  ½ teaspoon

Instructions

1. Heat the oven to 425°F with a rack in the middle. Pat 12 ounces boneless skinless chicken thighs dry and season all over with ¾ teaspoon fine sea salt. Let them stand while you prepare the vegetables.

2. Scrub 1 small delicata squash, about 1¼ pounds whole. Halve it lengthwise, scoop out the seeds, and slice into ½-inch-thick half-moons; leave the tender skin on. Peel and cut 4 ounces red onion into ½-inch wedges.

3. On a large rimmed sheet pan, toss together:

   • The prepared delicata squash, about 1 pound trimmed
   • The prepared red onion
   • 1 tablespoon olive oil
   • 1 teaspoon fine sea salt
   • ¼ teaspoon ground black pepper

   Spread into a single layer, leaving room to add the chicken later. Roast for 12 minutes.

4. Finely grate 1 teaspoon zest from 1 medium organic lemon, then squeeze 2 tablespoons juice. Peel and finely grate 2 garlic cloves. In a bowl, combine:

   • 1 teaspoon lemon zest
   • 1 tablespoon lemon juice
   • The 2 grated garlic cloves
   • 1 tablespoon olive oil
   • 1½ teaspoons dried oregano
   • ¼ teaspoon ground black pepper

   Add the salted chicken and turn to coat.

5. Turn the vegetables and arrange the coated chicken flat in the open spaces on the pan. Roast for another 20–25 minutes, until the squash is tender and browned and the chicken reaches 175°F in its thickest part.

6. Let the chicken rest for 3 minutes. Divide the chicken, squash, and onion between two plates. Spoon the pan juices over the chicken and drizzle the vegetables with the reserved 1 tablespoon lemon juice.

Want more detail? See the temperature guide.

Ingredients

• Organic red lentils

  1 cup dry (about 7 oz) $3.99
• Cauliflower

  1 small head, yielding about 1 lb trimmed florets $3.49
• Yellow onion

  1 medium $1.49
• Organic garlic

  3 cloves $2.69
• Fresh ginger

  1 tablespoon finely grated
• Olive oil

  2 tablespoons
• Cumin seeds

  1 teaspoon
• Ground coriander

  2 teaspoons
• Ground turmeric

  1/2 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Fine sea salt

  1 1/3 teaspoons
• Organic lemon

  1 lemon, yielding 2 tablespoons juice $1.29
• Cilantro

  2 tablespoons chopped $0.89

Instructions

1. Trim 1 small head cauliflower into 1-inch florets, aiming for about 1 lb trimmed florets. Dice 1 medium yellow onion.

2. Prepare the spice mixture:

   • 3 garlic cloves, minced
   • 1 tablespoon finely grated fresh ginger
   • 2 teaspoons ground coriander
   • 1/2 teaspoon ground turmeric
   • 1/8 teaspoon cayenne pepper

   Keep this mixture beside the stove.

3. Rinse 1 cup dry red lentils in a fine-mesh strainer and drain. Squeeze 1 lemon and measure 2 tablespoons juice. Chop enough cilantro to make 2 tablespoons.

4. Heat 2 tablespoons olive oil in a heavy saucepan over medium heat. Add 1 teaspoon cumin seeds and cook for 30 seconds, until fragrant. Add the diced onion and 1 teaspoon fine sea salt; cook for 6–8 minutes, stirring occasionally, until softened and lightly golden.

5. Add the spice mixture and stir for 1 minute. Add the rinsed lentils, 2 1/2 cups water and 1/3 teaspoon fine sea salt. Bring to a gentle simmer, then cook uncovered for 8 minutes, stirring occasionally.

6. Stir in the cauliflower florets. Cover and simmer gently for 12–15 minutes, stirring occasionally, until the cauliflower is tender and the lentils have formed a creamy sauce. If the curry becomes too thick before the cauliflower softens, add 1/4 cup water.

7. Remove from the heat and stir in the measured lemon juice. Divide the curry between two shallow bowls and scatter the chopped cilantro over the top.

Want more detail? See the temperature guide.

Ingredients

• King salmon fillet

  12 ounces, cut into 2 portions $24.29
• Brussels sprouts

  12 ounces $3.32
• Yellow potatoes

  12 ounces $1.69
• Organic Fuji apple

  1 small apple, about 6 ounces $2.77
• Fresh sage

  1 tablespoon chopped leaves $2.49
• Lemon

  1 lemon, for 1 teaspoon zest and 1 tablespoon juice $3.69
• Unsalted butter

  3 tablespoons
• Olive oil

  1 tablespoon
• Fine sea salt

  1 7/8 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F with racks in the upper and middle positions. Trim and halve 12 ounces Brussels sprouts. Peel 12 ounces yellow potatoes and cut into 1-inch chunks.

2. Core 1 small Fuji apple, about 6 ounces, and cut into 1/4-inch dice. Chop 1 tablespoon fresh sage leaves. Zest and juice 1 lemon, measuring out 1 teaspoon zest and 1 tablespoon juice; save any extra for another use.

3. Pat 12 ounces king salmon dry and cut into 2 equal portions if needed. Season with 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. Let stand while you start the vegetables.

4. Put the prepared potatoes in a saucepan and cover with water by 1 inch. Bring to a boil, then simmer for 15–18 minutes, until easily pierced with a fork. Reserve 1/4 cup cooking water, then drain.

5. Toss the prepared Brussels sprouts on a rimmed sheet pan with:

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

   Arrange cut-side down and roast on the upper rack for 15 minutes.

6. Brush a small baking dish with 1 teaspoon olive oil and place the seasoned salmon in it, skin-side down if skin-on. Put it on the middle rack after the sprouts have roasted for 15 minutes. Roast the salmon for 10–12 minutes, until its thickest part reaches 125°F, then rest for 3 minutes. Continue roasting the sprouts until browned and tender, about 25–30 minutes total.

7. Mash the drained potatoes with 1 tablespoon unsalted butter, 1/2 teaspoon fine sea salt and 2 tablespoons reserved cooking water. Add up to 2 tablespoons more reserved cooking water for a creamy consistency. Cover to keep warm.

8. While the salmon roasts, melt 2 tablespoons unsalted butter in a small skillet over medium heat. Cook for 2–3 minutes, swirling, until the milk solids turn golden brown and smell nutty. Add the prepared diced apple and cook for 3 minutes, stirring. Add the prepared sage and cook for 30 seconds. Remove from the heat and stir in the measured lemon zest, lemon juice and 1/8 teaspoon fine sea salt.

9. Divide the mashed potatoes and roasted Brussels sprouts between two warm plates. Set a salmon portion beside the potatoes and spoon the warm apple–sage brown butter over the fish.

Want more detail? See the temperature guide.