Careme

Ingredients

• Coho salmon fillet

  12 ounces, cut into two portions $14.21
• Organic delicata squash

  1 small squash, about 12 ounces $1.66
• Bartlett pear

  1 medium pear $2.69
• Organic baby arugula

  2 ounces $3.69
• Organic lemon

  1 lemon $1.29
• Organic thyme

  1 teaspoon leaves $2.99
• Olive oil

  2 tablespoons
• Unsalted butter

  1 tablespoon
• Diamond Crystal kosher salt

  2¾ teaspoons

Instructions

1. Heat the oven to 425°F. Halve 1 small delicata squash lengthwise, scoop out the seeds, and cut it into ½-inch half-moons. Toss with 1 tablespoon olive oil, 1¼ teaspoons Diamond Crystal kosher salt, and ½ teaspoon thyme leaves; spread on a baking sheet.

2. Pat 12 ounces coho salmon dry and cut into two portions. Season both sides with 1½ teaspoons Diamond Crystal kosher salt. Let stand while the squash roasts.

3. Core 1 Bartlett pear; finely dice half and thinly slice half. Zest and juice 1 lemon, keeping the 1 teaspoon zest and approximately 2 tablespoons juice separate.

4. Roast the squash for 22–26 minutes, turning once, until tender and browned at the edges. After it has roasted for about 15 minutes, start the salmon.

5. Heat 1 teaspoon olive oil in a skillet over medium-high heat. Add the salmon skin-side down, if it has skin, and cook for about 5 minutes. Flip and cook for 1–2 minutes more, until the thickest part reaches 125°F. Transfer to plates and rest for 3 minutes.

6. Lower the skillet heat to medium. Add 1 tablespoon unsalted butter, the diced pear, and ½ teaspoon thyme leaves. Cook for 2 minutes, then stir in the lemon zest, 1 tablespoon lemon juice, and 1 tablespoon water. Simmer briefly until glossy.

7. Toss 2 ounces arugula and the sliced pear with 2 teaspoons olive oil and 1 tablespoon lemon juice.

8. Plate the salmon beside the roasted delicata and pear-arugula salad. Spoon the warm pear-lemon butter over the salmon.

Want more detail? See the temperature guide.

Ingredients

• ground pork

  12 ounces $5.99
• organic Napa cabbage

  10 ounces $1.99
• jasmine rice

  1/2 cup dry $4.49
• green onions

  2 $1.39
• garlic

  2 cloves $2.69
• fine sea salt

  1 1/8 teaspoons, divided
• soy sauce

  2 teaspoons
• rice vinegar

  2 teaspoons
• brown sugar

  1 teaspoon
• red pepper flakes

  1/2 teaspoon
• toasted sesame oil

  1 teaspoon
• neutral oil

  1 tablespoon, divided

Instructions

1. Thinly slice 10 ounces Napa cabbage. Slice 2 green onions, keeping the whites and greens separate, and mince 2 garlic cloves.

2. Season 12 ounces ground pork evenly with 1/2 teaspoon fine sea salt; set aside while you start the rice.

3. Rinse 1/2 cup dry jasmine rice. Put it in a small saucepan with 3/4 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, and cook over low heat for 15 minutes; turn off the heat and leave covered for 10 minutes.

4. Make the glaze by stirring together:

   • 2 teaspoons soy sauce
   • 2 teaspoons rice vinegar
   • 1 teaspoon brown sugar
   • 1/2 teaspoon red pepper flakes
   • 1 teaspoon toasted sesame oil

   Set the glaze aside.

5. Toss the sliced cabbage with 1/2 teaspoon fine sea salt. Heat 2 teaspoons neutral oil in a large skillet over medium-high heat; add the cabbage and sear, stirring occasionally, for 4–5 minutes until tender with browned edges. Transfer to a plate.

6. Add 1 teaspoon neutral oil to the skillet. Brown the seasoned pork over medium-high heat for 5–6 minutes, breaking it into bite-size pieces. Add the prepared green onion whites and garlic; cook for 1 minute. Stir in the glaze and cook for 1–2 minutes, until the pork reaches 160°F and the glaze coats it.

7. Fluff the rice and divide it between two bowls. Top with the pork and cabbage, then scatter the prepared green onion greens over both bowls.

Want more detail? See the temperature guide.

Ingredients

• Organic butternut squash

  1 1/2 pounds whole (about 1 pound after peeling and seeding) $1.66
• Organic red lentils, dry

  1/2 cup $3.99
• Organic green kale

  1 bunch (about 5 ounces of leaves) $2.99
• Yellow onion

  1 small $1.49
• Organic garlic

  3 cloves $2.69
• Organic lemon

  1 (about 2 tablespoons juice) $1.29
• Olive oil

  2 tablespoons
• Ground cumin

  1 teaspoon
• Ground coriander

  1/2 teaspoon
• Ground cinnamon

  1/8 teaspoon
• Diamond Crystal kosher salt

  2 1/2 teaspoons

Instructions

1. Peel, seed, and cut 1 1/2 pounds whole butternut squash into 3/4-inch cubes. Rinse 1/2 cup dry red lentils.

2. Dice 1 small yellow onion. Mince 3 garlic cloves, setting aside 2 cloves for the soup and 1 for the kale.

3. Strip the leaves from 1 bunch green kale and chop them. Juice 1 lemon to yield about 2 tablespoons juice; set aside 1 tablespoon each for the soup and kale.

4. Heat 1 tablespoon olive oil in a pot over medium heat. Add the diced onion and cook, stirring, for about 5 minutes, until softened.

5. Stir the soup garlic into the onion along with:

   • 1 teaspoon ground cumin
   • 1/2 teaspoon ground coriander
   • 1/8 teaspoon ground cinnamon

   Cook for 30 seconds, until fragrant.

6. Add the cubed squash and rinsed lentils with 3 1/2 cups water and 2 teaspoons Diamond Crystal kosher salt. Bring to a boil, then simmer uncovered for 20–25 minutes, until the squash is tender and the lentils have broken down. Mash some squash against the pot to thicken the soup; stir in the reserved soup lemon juice.

7. During the last 7 minutes of simmering, heat 1 tablespoon olive oil in a skillet over medium heat. Cook the kale garlic for 30 seconds, then add the chopped kale, 1/2 teaspoon Diamond Crystal kosher salt, and 2 tablespoons water. Cover for 3 minutes, uncover, and cook for about 2 minutes more, until tender. Stir in the reserved kale lemon juice.

8. Ladle the soup into two bowls and serve the lemony kale alongside.

Want more detail? See the temperature guide.