Careme

Ingredients

• King Salmon Fillet

  12 ounces, cut into 2 portions $31.99
• Brussels Sprouts

  12 ounces $3.32
• Organic Potato Fingerling Mix, 24 Ounce

  12 ounces $4.99
• Organic Sage

  1 tablespoon chopped fresh leaves $2.49
• Organic Lemons

  1 lemon $1.29
• Unsalted butter

  2 tablespoons
• Olive oil

  1 tablespoon plus 1 teaspoon
• 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 lower thirds. Set out a large rimmed baking sheet for the vegetables and a small baking dish for the salmon.

2. Pat 12 ounces king salmon dry, remove any pin bones, and cut into 2 equal portions. Season with 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. Let stand while you prepare and begin roasting the vegetables.

3. Scrub 12 ounces fingerling potatoes and halve lengthwise, quartering larger ones into pieces no thicker than 1/2 inch. Trim 12 ounces Brussels sprouts and halve through the stems; quarter any especially large sprouts. Keep the vegetables separate.

4. Finely chop 1 tablespoon fresh sage leaves. Zest 1 lemon to obtain 1 teaspoon zest, then squeeze 1 tablespoon juice. Cut the rest of the lemon into wedges for serving.

5. Toss the potatoes on the large baking sheet with 1/2 tablespoon olive oil, 1/2 teaspoon fine sea salt, and 1/8 teaspoon black pepper. Arrange cut-side down on one half of the sheet. Roast on the lower rack for 10 minutes.

6. Toss the Brussels sprouts with 1/2 tablespoon olive oil, 5/8 teaspoon fine sea salt, and 1/8 teaspoon black pepper. Add them cut-side down to the empty half of the hot baking sheet. Roast for 12 minutes.

7. Brush the salmon with 1 teaspoon olive oil and place skin-side down in the small baking dish. Put it on the upper rack, leaving the vegetables below. Roast everything for another 10–12 minutes, until the salmon reaches 125°F at its thickest point and the vegetables are browned and tender. Rest the salmon for 3 minutes.

8. While the salmon roasts, melt 2 tablespoons unsalted butter in a small skillet over medium heat. Cook for 3–4 minutes, swirling frequently, until the milk solids turn golden brown and smell nutty. Add the prepared sage and cook for 20 seconds. Remove from the heat, let the bubbling subside, then carefully stir in the prepared lemon juice and zest.

9. Divide the potatoes and Brussels sprouts between two warm plates. Place a salmon portion alongside, spoon the lemon-sage brown butter over the fish, and serve with the prepared lemon wedges.

Want more detail? See the temperature guide.

Ingredients

• Ground pork

  8 ounces $5.99
• Napa cabbage

  1 pound $1.49
• Long-grain white rice

  3/4 cup dry (about 5 ounces) $4.49
• Green onions

  2 $0.99
• Garlic

  2 cloves $2.69
• Gochujang

  1 tablespoon
• Soy sauce

  2 teaspoons
• Unseasoned rice vinegar

  1 tablespoon
• Ground ginger

  1/4 teaspoon
• Toasted sesame oil

  2 teaspoons
• Neutral cooking oil

  1 teaspoon
• Fine table salt

  3/4 teaspoon, divided

Instructions

1. Rinse 3/4 cup dry long-grain white rice. Place in a small saucepan with 1 1/4 cups water and bring to a boil. Cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes. Prepare the stir-fry while the rice cooks.

2. Mix 8 ounces ground pork with 1/4 teaspoon fine table salt and set aside while you prepare the vegetables. The added salt is reduced to account for the salty sauce.

3. Wash and trim 1 pound napa cabbage, then slice crosswise into 1/2-inch strips, keeping the firmer stems separate from the leaves. Thinly slice 2 green onions, separating whites from greens. Peel and mince 2 garlic cloves.

4. Whisk together the stir-fry sauce in a small bowl:

   • 1 tablespoon gochujang
   • 2 teaspoons soy sauce
   • 1 tablespoon unseasoned rice vinegar
   • 1/4 teaspoon ground ginger
   • 1 teaspoon toasted sesame oil

   Stir in 2 tablespoons water until smooth.

5. Heat 1 teaspoon neutral cooking oil in a large skillet over medium-high heat. Add the seasoned pork and cook for 4–5 minutes, breaking it into small crumbles, until lightly browned and cooked to 160°F. Transfer to a bowl, leaving the drippings in the skillet.

6. Add the cabbage stems and 1/2 teaspoon fine table salt to the skillet. Stir-fry for 3 minutes, then add the cabbage leaves and cook for 2–3 minutes until wilted but still slightly crisp. Add the prepared green onion whites and minced garlic; stir-fry for 30 seconds.

7. Return the cooked pork to the skillet and add the stir-fry sauce. Toss over medium-high heat for 1–2 minutes until everything is coated and excess liquid has mostly evaporated. Turn off the heat and stir in 1 teaspoon toasted sesame oil.

8. Fluff the rice and divide between two bowls. Spoon the pork and cabbage alongside it, then scatter the prepared green onion greens over the top.

Want more detail? See the temperature guide.

Ingredients

• Organic red lentils

  3/4 cup dry (about 5 ounces) $3.99
• Organic butternut squash

  1 small squash (about 1 1/2 pounds whole), yielding 1 pound peeled and seeded $1.66
• Yellow onion

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

  2 cloves $2.69
• Lime

  1, yielding about 2 tablespoons juice $0.69
• Cilantro

  2 tablespoons chopped $0.89
• Olive oil

  2 tablespoons
• Ground cumin

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Dried oregano

  1/2 teaspoon
• Red pepper flakes

  1/8 teaspoon
• Fine sea salt

  1 1/4 teaspoons

Instructions

1. Peel and seed 1 small butternut squash, yielding 1 pound of flesh; cut into 1/2-inch cubes. Dice 1 small yellow onion (about 4 ounces) and mince 2 garlic cloves.

2. Rinse 3/4 cup dry red lentils in a fine-mesh strainer and drain. Juice 1 lime to obtain about 2 tablespoons juice. Chop enough cilantro to measure 2 tablespoons.

3. Heat 2 tablespoons olive oil in a medium heavy pot over medium heat. Add the diced onion and 1/4 teaspoon fine sea salt. Cook for 6 minutes, stirring occasionally, until softened.

4. Add the minced garlic and the following seasonings:

   • 1 teaspoon ground cumin
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon dried oregano
   • 1/8 teaspoon red pepper flakes

   Cook for 1 minute, stirring, until fragrant.

5. Add the cubed squash, rinsed lentils, 1 teaspoon fine sea salt, and 3 cups water. Bring to a boil, about 4 minutes, then reduce to a gentle simmer. Partially cover and cook for 20–22 minutes, stirring occasionally, until the squash is fork-tender and the lentils have softened into a thick stew.

6. Mash a few squash cubes against the side of the pot to thicken the stew while leaving most intact. Stir in the prepared lime juice. If needed, stir in 1/4 cup hot water to loosen the consistency.

7. Ladle into two bowls and scatter the prepared cilantro over the top.

Want more detail? See the temperature guide.