Careme

Ingredients

• Ground Turkey Breast

  12 ounces $8.39
• Brussels sprouts

  1 pound $9.99
• Long-grain brown rice

  ½ cup dry $5.49
• Apple

  1 small apple, about 5 ounces $15.99
• Plain whole-milk yogurt

  ⅓ cup $3.89
• Lemon

  1 lemon, for 1 teaspoon zest and 1 tablespoon juice $3.99
• Garlic

  1 small clove $1.75
• Extra-virgin olive oil

  2 tablespoons, divided $9.99
• Ground cumin

  ½ teaspoon $3.49
• Ground black pepper

  ½ teaspoon, divided $3.49
• Extra-fine sea salt

  1¾ teaspoons, divided $2.52

Instructions

1. Preheat the oven to 425°F. Rinse ½ cup dry brown rice. Combine it in a small saucepan with 1 cup water and ⅛ teaspoon extra-fine sea salt. Bring to a boil, cover, and reduce the heat to low. Simmer for 40–45 minutes, until tender and the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes. Prepare the other components while it cooks.

2. Trim 1 pound Brussels sprouts and halve them, quartering any very large ones. On a large rimmed baking sheet, toss them with 1½ tablespoons olive oil, ¾ teaspoon extra-fine sea salt, and ¼ teaspoon ground black pepper. Spread cut-side down in a single layer. Roast for 22–27 minutes, turning once, until deeply browned and tender.

3. Gently mix 12 ounces ground turkey breast with ¾ teaspoon extra-fine sea salt and ½ teaspoon ground cumin. Refrigerate while you prepare the sauce.

4. Finely grate 1 small garlic clove. Zest and juice 1 lemon, measuring the amounts below; save any excess for another use. Stir together:

   • ⅓ cup plain whole-milk yogurt
   • 1 teaspoon lemon zest
   • 1 tablespoon lemon juice
   • The grated garlic
   • ⅛ teaspoon extra-fine sea salt
   • ¼ teaspoon ground black pepper

   Refrigerate the lemon-yogurt sauce until serving.

5. When the rice has about 10 minutes left to cook, heat ½ tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the seasoned turkey and press it into a broad layer. Cook undisturbed for 3 minutes, then break into bite-size crumbles and cook for 4–6 minutes more, until the turkey reaches 165°F. Stir in 2 tablespoons water to loosen the browned juices and keep the lean turkey moist.

6. Core and thinly slice 1 small apple, about 5 ounces. Fluff the rice and divide it between two wide bowls. Arrange the roasted Brussels sprouts, turkey, and apple alongside it, then spoon the lemon-yogurt sauce over the top.

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Ingredients

• American scallops

  12 ounces, thawed if frozen $26.99
• Egg tagliatelle

  8.8 ounces $4.99
• Cremini mushrooms

  12 ounces $5.49
• Heavy cream

  1/2 cup $6.49
• Saffron threads

  1/8 teaspoon, about 0.1 gram $19.99
• Unsalted butter

  2 tablespoons $9.99
• Extra-virgin olive oil

  1 tablespoon $9.99
• Yellow onion

  1 small, about 4 ounces $9.25
• Garlic

  2 cloves $1.75
• Parmesan

  1 ounce, finely grated $2.99
• Lemon

  1/2 lemon, yielding 1 teaspoon zest and 1 tablespoon juice $3.99
• Italian parsley

  2 tablespoons chopped leaves $2.59
• Fine sea salt

  2 tablespoons plus 1 1/2 teaspoons, divided $2.52
• Ground black pepper

  1/4 teaspoon $3.49

Instructions

1. Slice 12 ounces cremini mushrooms about 1/4 inch thick. Finely dice 1 small yellow onion (about 4 ounces) and mince 2 garlic cloves. Finely grate 1 ounce Parmesan. Zest and juice 1/2 lemon, measuring out 1 teaspoon zest and 1 tablespoon juice. Chop enough Italian parsley leaves to measure 2 tablespoons; keep these prepared ingredients separate.

2. Pour 1/2 cup heavy cream into a small saucepan. Crush 1/8 teaspoon saffron threads between your fingers and add them. Warm over low heat until steaming but not boiling, about 2 minutes, then remove from the heat and steep for 10 minutes while you continue.

3. Remove any tough side muscles from 12 ounces scallops and pat thoroughly dry. Season with 3/4 teaspoon fine sea salt and refrigerate uncovered while preparing the mushrooms.

4. Heat 1 tablespoon olive oil in a wide skillet over medium-high heat. Add the sliced mushrooms in a single layer and cook for 10–12 minutes, stirring occasionally, until deeply browned and their released liquid has evaporated.

5. Reduce the mushroom skillet to medium. Add the diced onion, 1 tablespoon unsalted butter, and 1/2 teaspoon fine sea salt. Cook for 5–6 minutes until the onion is soft. Add the minced garlic and cook for 30 seconds. Stir in the saffron cream and 1/4 teaspoon ground black pepper; simmer gently for 2 minutes, then keep over very low heat.

6. Meanwhile, bring 2 quarts water to a boil in a pasta pot. Add 2 tablespoons plus 1/4 teaspoon fine sea salt, followed by 8.8 ounces egg tagliatelle. Cook according to the package timing until just al dente. Reserve 1 cup pasta water before draining.

7. While the pasta cooks, heat a separate heavy skillet over medium-high heat. Blot the seasoned scallops dry again. Add the remaining 1 tablespoon unsalted butter; once foaming, add the scallops with space between them. Sear without moving for about 2 minutes, then turn and cook for 1–2 minutes more, until golden and the centers reach 125°F. Transfer to a warm plate and rest for 2 minutes.

8. Add the drained tagliatelle and 1/4 cup reserved pasta water to the mushroom cream. Toss over low heat for 1 minute. Remove from the heat and fold in the grated Parmesan, measured lemon zest and lemon juice. Add additional reserved pasta water 1 tablespoon at a time only as needed for a glossy sauce that coats the ribbons.

9. Twirl the pasta into two warm shallow bowls, arranging the mushrooms around the ribbons. Crown with the scallops, spoon over their resting juices, and finish with the chopped parsley.

Want more detail? See the temperature guide.

Ingredients

• Bone-in Chicken Thighs

  1.5 lb, skin removed $11.99
• Squash

  12 oz peeled and seeded winter squash $4.99
• Potatoes

  8 oz $8.90
• Frozen Sweet Corn

  4 oz $3.99
• Yellow Onion

  4 oz $9.25
• Garlic

  2 cloves $1.75
• Canola Oil

  1 tablespoon $5.99
• Ground Paprika

  1 teaspoon $3.29
• Dried Oregano

  1/2 teaspoon $2.89
• Low-Sodium Chicken Broth

  3 cups $1.99
• Long Grain White Rice

  1/4 cup dry $5.49
• Extra Fine Sea Salt

  2 3/4 teaspoons, divided $2.52
• Cilantro

  1/4 cup loosely packed leaves and tender stems $2.69
• Lemon

  1 $3.99

Instructions

1. Remove and discard the skin from 1.5 lb bone-in chicken thighs. Season all over with 1 3/4 teaspoons extra fine sea salt and set aside while you prepare the vegetables. Wash your hands and clean the work surface.

2. Prepare the vegetables and herbs as follows, allowing about 12 minutes for this and the chicken preparation:

   • 12 oz peeled and seeded winter squash: cut into 1 1/2-inch chunks.
   • 8 oz potatoes: scrub and cut into 2-inch chunks.
   • 4 oz yellow onion: dice.
   • 2 garlic cloves: mince.
   • 1/4 cup cilantro leaves and tender stems: chop.

3. Heat 1 tablespoon canola oil in a large, heavy pot over medium heat. Add the diced onion and 1/2 teaspoon extra fine sea salt. Cook for 5 minutes, stirring occasionally, until softened without much browning.

4. Add the minced garlic, 1 teaspoon ground paprika, and 1/2 teaspoon dried oregano. Stir for 30 seconds, just until fragrant.

5. Add 3 cups low-sodium chicken broth, 1 cup water, and the remaining 1/2 teaspoon extra fine sea salt. Add the seasoned chicken, potatoes, and any chicken juices. Bring to a gentle simmer over medium-high heat, about 5 minutes. Partially cover, reduce the heat, and simmer gently for 12 minutes.

6. Add the prepared squash, 4 oz frozen sweet corn, and 1/4 cup dry long grain white rice. Partially cover and simmer gently for another 18–22 minutes, until the rice and vegetables are tender and the chicken reaches 175°F in the thickest part, away from the bone. Stir gently once or twice to keep the rice from sticking without breaking up the squash.

7. While the soup finishes simmering, cut 1 lemon into wedges.

8. Divide the chicken, vegetables, and rice between two deep bowls. Ladle the broth around them, scatter with the chopped cilantro, and serve with the lemon wedges for squeezing over the soup.

Want more detail? See the temperature guide.