Careme

Location: Fred Meyer - Bellevue (2041 148Th Ave Ne)

Quick chile-spiced pork tacos get a crisp, bright finish from late-September Washington apple and cabbage slaw.

Drink pairing: A crisp lager suits the smoky pork and lime-bright slaw.

Slice 12 oz pork tenderloin into 3/4-inch medallions. Season with 3/4 teaspoon fine sea salt, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, and 1/2 teaspoon smoked paprika. Set aside for 10 minutes while you prepare the slaw.
Thinly shred 8 oz green cabbage. Toss with 3/8 teaspoon fine sea salt and let soften for 10 minutes while you prepare the other slaw ingredients.
Cut 1 medium Gala apple into matchsticks, thinly slice 2 oz red onion, and finely chop 1 small jalapeño. Toss them with the softened cabbage and the juice of 1 lime to make the slaw.
Heat 1 tablespoon neutral cooking oil in a large skillet over medium-high heat. Cook the seasoned pork for 3–4 minutes per side, until it reaches 145°F. Transfer to a board and rest for 3 minutes, then cut into strips.
Warm 6 small corn tortillas in the dry skillet over medium heat, about 30 seconds per side.
Divide the pork and apple-cabbage slaw among the warm tortillas and serve.

Creamy spiced lentils, sweet late-September squash, and tender kale make a comforting North Indian–inspired dinner that cooks alongside its rice.

Drink pairing: A lightly chilled Riesling complements the warm spices and sweet squash.

Prepare the vegetables and aromatics:
- Peel, seed, and cut 12 oz butternut squash into 1/2-inch cubes.
- Dice 4 oz yellow onion.
- Strip the stems from 4 oz purple kale and thinly slice the leaves.
- Mince 2 cloves garlic.
- Peel and grate 1/2 oz ginger.
Rinse 3 oz basmati rice. Put it in a small saucepan with 3/4 cup water and 1/8 teaspoon table salt. Bring to a boil, cover, and cook over low heat for 15 minutes. Turn off the heat and leave covered for 5 minutes.
Warm 1 tablespoon olive oil in a medium saucepan over medium heat. Cook the diced onion for 5 minutes, stirring occasionally, until softened. Add the minced garlic and grated ginger and stir for 1 minute.
Stir in the spices and cook for 30 seconds, until fragrant:
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 teaspoon garam masala
Rinse 5 oz dry red lentils. Add them to the saucepan with the cubed squash, 2 cups water, and 1 1/8 teaspoons table salt. Bring to a simmer, cover partially, and cook for 17 minutes, stirring occasionally. Add a splash of water if the lentils become too thick before the squash is tender.
Stir the sliced kale into the curry and simmer for about 4 minutes, until tender. Squeeze in the juice of 1/2 lemon.
Fluff the rice, spoon it into two bowls, and top with the squash and lentil curry.

Crisp-skinned coho gets a bright Chilean pebre and a bed of roasted baby golden beets and potatoes for a special late-September dinner.

Drink pairing: A crisp Sauvignon Blanc complements the lemony pebre and rich coho.

Heat the oven to 425°F. Pat 1 lb coho salmon dry, cut it into 2 pieces, and season the flesh with 2 teaspoons Diamond Crystal kosher salt. Set aside while you prepare the vegetables.
Trim, scrub, and halve 1 bunch baby golden beets (about 12 oz); cut any larger ones into 3/4-inch pieces. Cut 12 oz Yukon Gold potatoes into 3/4-inch wedges. Toss both on a sheet pan with 1 tablespoon olive oil and 2 1/2 teaspoons Diamond Crystal kosher salt. Spread in one layer and roast for about 30 minutes, turning halfway, until tender and browned.
While the vegetables roast, make the pebre. Finely dice and combine:
- 1/2 lb Roma tomatoes
- 2 oz red onion
- 1 small jalapeño, seeded for milder heat
- 1/2 bunch cilantro, chopped
- Zest and juice of 1 lemon
- 1 teaspoon olive oil
- 1/4 teaspoon Diamond Crystal kosher salt
Let the pebre stand while the rest of the meal cooks.
When the vegetables have about 10 minutes left, heat 1 tablespoon olive oil in a skillet over medium-high heat. Lay the salmon skin-side down and cook for 5–6 minutes, pressing gently at first so the skin stays flat. Turn and cook for 2–3 minutes more, pulling the fish at 125°F. Rest for 3 minutes.
Divide the roasted beets and potatoes between two plates. Set a salmon piece on each, skin-side up, and spoon the pebre alongside to keep the skin crisp.

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Planned by Careme.