Careme

Ingredients

• Boneless skinless chicken thighs

  1 pound $5.99
• Organic delicata squash

  1 pound $1.66
• Organic Fuji apple

  1 medium, about 6 ounces $2.77
• Yellow onion

  4 ounces, about 1/2 medium $1.49
• Fresh sage

  1 tablespoon finely chopped $2.49
• Organic garlic

  2 cloves $6.99
• Olive oil

  2 tablespoons
• Fine sea salt

  2 teaspoons
• Ground black pepper

  1/2 teaspoon
• Apple cider vinegar

  1 tablespoon
• Honey

  1 teaspoon

Instructions

1. Heat the oven to 425°F with a rack in the middle. Pat 1 pound boneless skinless chicken thighs dry, open them flat, and season all over with 1 teaspoon fine sea salt. Set aside while preparing the produce.

2. Wash 1 pound delicata squash; leave the edible skin on. Halve lengthwise, scoop out the seeds, and slice into 1/2-inch half-moons. Peel 4 ounces yellow onion and cut into 1/2-inch wedges, keeping some layers attached.

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

   • The prepared squash and onion
   • 1 tablespoon olive oil
   • 3/4 teaspoon fine sea salt
   • 1/4 teaspoon ground black pepper

   Spread into a single layer and roast for 10 minutes.

4. While the vegetables roast, core 1 medium Fuji apple, about 6 ounces, and cut into 3/4-inch wedges. Finely chop enough fresh sage to measure 1 tablespoon, and mince 2 garlic cloves. In a bowl, combine:

   • 1 tablespoon olive oil
   • 1 tablespoon finely chopped sage
   • 2 minced garlic cloves
   • 1/4 teaspoon ground black pepper

   Turn the salted chicken thighs in this sage mixture until coated.

5. Turn the squash and onion. Add the apple wedges and sprinkle them with 1/4 teaspoon fine sea salt. Arrange the sage-coated chicken directly against the pan between the vegetables, without overlapping. Roast for 20–25 minutes, until the chicken reaches 175°F in its thickest part and the squash is tender.

6. Transfer the chicken to a plate and rest for 5 minutes. Mix 1 tablespoon apple cider vinegar with 1 teaspoon honey in a small bowl. Drizzle over the roasted squash, onion, and apples, then gently toss with the pan juices.

7. Divide the roasted vegetables and apples between two plates. Add the rested chicken and spoon the warm pan juices over everything.

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Ingredients

• Pacific cod fillet

  3/4 pound, cut into 2 portions $14.99
• Organic cauliflower

  1 small head, yielding about 1 pound trimmed florets $4.43
• Organic tricolor quinoa

  1/2 cup dry (about 3 ounces) $6.59
• Lemon

  1 medium $0.89
• Organic garlic

  2 small cloves $6.99
• Italian parsley

  1/4 bunch, yielding about 1/4 cup chopped leaves $1.49
• Tahini

  2 tablespoons
• Olive oil

  2 teaspoons
• Ground cumin

  3/4 teaspoon
• Sweet paprika

  1/2 teaspoon
• Ground black pepper

  1/4 teaspoon
• Fine table salt

  1 5/8 teaspoons, divided

Instructions

1. Heat the oven to 425°F. Cut 1 small head cauliflower into evenly sized, 1-inch florets, yielding about 1 pound. Line a large rimmed baking sheet and a small baking dish with parchment.

2. Pat 3/4 pound cod dry and divide into 2 portions. Season evenly with 3/4 teaspoon fine table salt and refrigerate while you prepare the vegetables and grain.

3. Toss the cauliflower on the large baking sheet with:

   • 1 teaspoon olive oil
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon sweet paprika
   • 3/4 teaspoon fine table salt
   • 1/8 teaspoon ground black pepper

   Spread into one layer and roast for 25–30 minutes, turning after 15 minutes, until browned and tender.

4. While the cauliflower roasts, rinse 1/2 cup dry quinoa in a fine-mesh strainer. Combine in a small saucepan with 1 cup water and 1/8 teaspoon fine table salt. Bring to a boil, cover, and simmer on low for 15 minutes, or until the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes; fluff with a fork.

5. While the quinoa cooks, finely grate 1 medium lemon to obtain 1 teaspoon zest, then squeeze it to obtain 2 tablespoons juice. Finely grate 2 small garlic cloves. Chop 1/4 bunch Italian parsley to obtain 1/4 cup leaves.

6. Whisk together the tahini drizzle:

   • 2 tablespoons tahini
   • 2 tablespoons lemon juice
   • Half the grated garlic
   • 2 tablespoons water

   Whisk until smooth and pourable; add up to 1 additional tablespoon water if needed.

7. When the cauliflower has roasted for about 15 minutes, place the seasoned cod in the small baking dish. Mix its coating:

   • 1 teaspoon olive oil
   • 1 teaspoon lemon zest
   • The other half of the grated garlic
   • 1/4 teaspoon ground cumin
   • 1/8 teaspoon ground black pepper

   Spread over the cod. Bake alongside the cauliflower for 10–12 minutes, until the thickest part reaches 140°F and the flesh flakes easily. Rest for 3 minutes.

8. Fold 2 tablespoons chopped parsley into the quinoa. Divide the quinoa between two shallow bowls, add the roasted cauliflower, and top each with a cod portion. Spoon over the tahini drizzle and finish with the remaining 2 tablespoons chopped parsley.

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Ingredients

• Ground pork

  10 ounces $5.99
• Organic green cabbage

  12 ounces $1.99
• Organic carrots

  6 ounces $1.99
• Long-grain white rice

  1/2 cup dry (about 3.3 ounces) $4.49
• Organic young ginger root

  1/2 ounce, yielding 1 tablespoon grated $15.99
• Organic garlic

  2 cloves $6.99
• Green onions

  2 $0.99
• Gochujang

  1 1/2 tablespoons
• Soy sauce

  1 teaspoon
• Unseasoned rice vinegar

  1 tablespoon
• Toasted sesame oil

  1 teaspoon
• Sugar

  1 teaspoon
• Neutral cooking oil

  2 teaspoons
• Diamond Crystal kosher salt

  2 teaspoons, divided

Instructions

1. Rinse 1/2 cup dry long-grain white rice. Put it in a small saucepan with 3/4 cup water and 1/4 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, and reduce to low. Cook for 15 minutes, then remove from the heat and rest, covered, for 10 minutes. Prepare the stir-fry while the rice cooks.

2. Season 10 ounces ground pork evenly with 3/4 teaspoon Diamond Crystal kosher salt, using less salt than for plain pork because the sauce is salty. Set aside while preparing the vegetables.

3. Core and cut 12 ounces organic green cabbage into roughly 1-inch pieces. Scrub 6 ounces organic carrots and cut into thin matchsticks. Thinly slice 2 green onions, keeping the whites and greens separate.

4. Grate 1/2 ounce young ginger root to yield 1 tablespoon, and finely chop 2 garlic cloves. Keep these aromatics together.

5. Whisk together the gochujang sauce:

   • 1 1/2 tablespoons gochujang
   • 1 teaspoon soy sauce
   • 1 tablespoon unseasoned rice vinegar
   • 1 teaspoon toasted sesame oil
   • 1 teaspoon sugar
   • 2 tablespoons water

6. Heat a large, deep 12-inch skillet over medium-high heat. Add 1 teaspoon neutral cooking oil and the seasoned pork. Press into a thin layer and leave undisturbed for 2 minutes, then break into small pieces and cook for another 3–4 minutes, until browned and cooked to 160°F. Transfer to a bowl.

7. Add 1 teaspoon neutral cooking oil to the skillet. Add the prepared cabbage and carrots with 1 teaspoon Diamond Crystal kosher salt. Stir-fry for 6–8 minutes, allowing occasional contact with the hot pan so the cabbage develops browned edges. Add the prepared ginger and garlic along with the green onion whites; stir-fry for 30 seconds.

8. Return the browned pork to the skillet and add the gochujang sauce. Toss over medium-high heat for 1–2 minutes, until glossy and lightly clinging to the vegetables; keep the cabbage slightly crisp.

9. Fluff the rice and divide between two shallow bowls. Spoon the pork-and-cabbage stir-fry alongside it and scatter the green onion greens over the top.

Want more detail? See the temperature guide.