Careme

Ingredients

• Organic tricolor quinoa

  1/2 cup dry (about 3 ounces), rinsed $5.29
• Organic delicata squash

  1 pound $1.66
• Boneless skinless chicken breast

  10 ounces $5.49
• Yellow onion

  4 ounces $1.49
• Organic baby spinach

  5 ounces $3.19
• Organic garlic

  1 clove $6.99
• Organic lemon

  1 medium, yielding 1 teaspoon zest and 2 tablespoons juice $1.29
• Olive oil

  2 tablespoons
• Ground cumin

  1 1/2 teaspoons
• Sweet paprika

  1 teaspoon
• Ground cinnamon

  1/8 teaspoon
• Fine sea salt

  1 3/4 teaspoons
• Ground black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F. Halve 1 pound delicata squash lengthwise, scoop out the seeds, and cut into 1/2-inch half-moons; leave the skin on. Peel 4 ounces yellow onion and cut into 1/2-inch wedges.

2. Toss the squash and onion on a large rimmed baking sheet with:

   • 1 tablespoon olive oil
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon sweet paprika
   • 3/4 teaspoon fine sea salt

   Spread into a single layer. Roast for 25–30 minutes, turning once, until tender with browned edges.

3. While the vegetables roast, combine 1/2 cup rinsed dry quinoa, 1 cup water, and 1/8 teaspoon fine sea salt in a small saucepan. Bring to a boil, cover, and reduce to low. Simmer for 15 minutes, until the water is absorbed.

4. Fold 5 ounces baby spinach and 1/4 teaspoon fine sea salt into the quinoa. Remove from the heat, cover, and let stand for 5 minutes to wilt the spinach. Fluff gently.

5. Meanwhile, finely mince 1 garlic clove. Zest 1 medium lemon to obtain 1 teaspoon zest, then squeeze out 2 tablespoons juice; reserve the juice for the dressing. Cut 10 ounces chicken breast horizontally into two thin cutlets, about 1/2 inch thick, and pat dry.

6. Coat the chicken with the minced garlic and lemon zest, plus:

   • 1 teaspoon ground cumin
   • 1/2 teaspoon sweet paprika
   • 1/8 teaspoon ground cinnamon
   • 5/8 teaspoon fine sea salt
   • 1/4 teaspoon ground black pepper

   Let stand for 5 minutes while a skillet heats over medium heat.

7. Add 1/2 tablespoon olive oil to the skillet. Cook the seasoned chicken for 4–5 minutes per side, until the thickest part reaches 165°F. Transfer to a clean board and rest for 5 minutes, then slice across the grain.

8. Whisk the reserved lemon juice with 1/2 tablespoon olive oil. Stir half of this lemon dressing into the spinach-quinoa.

9. Divide the spinach-quinoa between two bowls. Arrange the roasted squash and onion alongside the sliced chicken, keeping the browned squash visible. Spoon the rest of the lemon dressing over the bowls and serve warm.

Want more detail? See the temperature guide.

Ingredients

• Pacific Dover sole fillets

  12 ounces $10.99
• Brussels sprouts

  12 ounces $3.32
• Yellow potatoes

  8 ounces $1.69
• Cosmic Crisp apple

  1 medium, about 8 ounces $2.59
• Organic lemon

  1 $3.69
• Fresh thyme leaves

  1 teaspoon $2.49
• Olive oil

  2 tablespoons
• Fine sea salt

  1 3/4 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 one large rimmed sheet pan and line a second rimmed sheet pan with parchment.

2. Trim and halve 12 ounces Brussels sprouts; quarter any especially large ones. Cut 8 ounces yellow potatoes into 1/2-inch pieces. Toss on the unlined pan with:

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

   Spread into one layer, turning the sprouts cut-side down.

3. Roast the vegetables on the upper rack for 15 minutes. Meanwhile, core 1 medium Cosmic Crisp apple, about 8 ounces, and cut it into 1/2-inch wedges. Zest 1 lemon, reserving the zest, then cut the lemon into wedges.

4. Pat 12 ounces Pacific Dover sole fillets dry and season evenly with 3/4 teaspoon fine sea salt. Arrange on the parchment-lined pan, folding very thin tail ends underneath so the fish cooks evenly. Let stand while the vegetables roast.

5. After the vegetables have roasted for 15 minutes, turn the potatoes and add the apple wedges. Return the pan to the upper rack for another 15 minutes, until the potatoes are tender and the sprouts and apples have browned edges.

6. Mix together the reserved lemon zest, 1 teaspoon fresh thyme leaves, 1 tablespoon olive oil, and 1/4 teaspoon ground black pepper. Brush over the seasoned sole. During the vegetables’ final 6–9 minutes, roast the fish on the lower rack until its thickest part reaches 140°F and the flesh flakes gently.

7. Divide the roasted vegetables and apples between two warm plates. Lift the sole onto the plates with a wide spatula, spoon over any fish-pan juices, and serve with the lemon wedges.

Want more detail? See the temperature guide.

Ingredients

• Organic red lentils

  3/4 cup dry (about 5 ounces) $3.99
• Cauliflower

  1/2 medium head (about 1 pound) $3.49
• Yellow onion

  1 small (about 4 ounces) $1.49
• Organic garlic

  2 cloves $6.99
• Organic lemon

  1/2 lemon, to yield 1 tablespoon juice $1.29
• Neutral cooking oil

  1 1/2 tablespoons
• Ground turmeric

  1/2 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Fine sea salt

  1 1/4 teaspoons
• Black mustard seeds

  1 teaspoon
• Cumin seeds

  1 teaspoon
• Fenugreek seeds

  1/8 teaspoon
• Ground black pepper

  1/2 teaspoon

Instructions

1. Rinse 3/4 cup dry red lentils in a fine-mesh sieve. Cut 1/2 medium cauliflower head (about 1 pound) into small, bite-size florets, thinly slicing the tender stem. Dice 1 small yellow onion (about 4 ounces), and mince 2 garlic cloves. Squeeze 1/2 lemon to measure 1 tablespoon juice.

2. Heat 1 tablespoon neutral cooking oil in a medium heavy saucepan over medium heat. Add the diced onion and cook for 5–6 minutes, stirring occasionally, until softened. Add the minced garlic, 1/2 teaspoon ground turmeric, and 1/8 teaspoon cayenne pepper; stir for 30 seconds.

3. Add the rinsed lentils, 2 1/2 cups water, and 1 1/4 teaspoons fine sea salt. Bring to a boil, then reduce to a gentle simmer and cook, partially covered, for 8 minutes.

4. Stir the prepared cauliflower into the lentils. Simmer, partially covered, for 15–18 minutes, stirring occasionally, until the cauliflower is tender and the lentils have collapsed into a thick sauce. Add water in 1/4-cup increments if needed to prevent sticking.

5. When the curry is nearly ready, make the tempering. Heat 1/2 tablespoon neutral cooking oil in a small skillet over medium heat. Add 1 teaspoon black mustard seeds and loosely cover with a lid or splatter screen until they begin popping, about 30–60 seconds. Reduce the heat to low, add 1 teaspoon cumin seeds and 1/8 teaspoon fenugreek seeds, and stir for 20–30 seconds, just until fragrant; do not let the fenugreek darken. Remove from the heat and stir in 1/2 teaspoon ground black pepper.

6. Stir the measured lemon juice and half the tempered spice oil into the curry. Divide between two shallow bowls, spoon the rest of the tempered spice oil over the top, and serve.

Want more detail? See the temperature guide.