Careme

Ingredients

• Boneless skinless chicken breast

  12 ounces $5.49
• Organic farro grain

  3/4 cup dry, about 5 ounces $7.49
• Organic dino kale

  1 large bunch, about 8 ounces after stemming $2.99
• Baby bella mushrooms

  8 ounces $5.49
• Organic garlic

  2 cloves $6.99
• Lemon

  1, yielding 1 teaspoon zest and 2 tablespoons juice $0.89
• Extra-virgin olive oil

  2 tablespoons
• Fine sea salt

  1 3/4 teaspoons, divided
• Dried oregano

  1/2 teaspoon
• Ground black pepper

  1/2 teaspoon, divided

Instructions

1. Rinse 3/4 cup dry farro. Combine it in a saucepan with 3 cups water and 1/4 teaspoon fine sea salt. Bring to a boil, then cover partially and simmer until pleasantly chewy, about 35–45 minutes or according to the package. Drain any excess water. Complete the other components while it cooks.

2. Pat 12 ounces chicken breast dry and slice horizontally into two evenly thick cutlets, about 1/2 inch thick. Season both sides with 3/4 teaspoon fine sea salt, 1/2 teaspoon dried oregano, and 1/4 teaspoon black pepper. Let stand while preparing the vegetables.

3. Remove the tough stems from 1 large bunch organic dino kale to yield about 8 ounces leaves; wash and slice the leaves into thin ribbons. Wipe and slice 8 ounces baby bella mushrooms. Peel and mince 2 garlic cloves.

4. Zest and juice 1 lemon. Whisk together the light lemon dressing:

   • 1 teaspoon lemon zest
   • 2 tablespoons lemon juice
   • 1 tablespoon extra-virgin olive oil
   • 1/4 teaspoon black pepper

   Set aside.

5. Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 4–5 minutes per side, until the center reaches 160°F. Transfer to a clean plate and rest for 5 minutes before slicing across the grain.

6. Add 2 teaspoons olive oil and the sliced mushrooms to the same skillet. Cook over medium-high heat for 6–8 minutes, stirring occasionally, until browned. Add the minced garlic and stir for 30 seconds. Add the prepared kale, 3/4 teaspoon fine sea salt, and 3 tablespoons water. Cover and cook for 3 minutes, then uncover and cook for 2–3 minutes, until the kale is tender and the excess moisture has evaporated.

7. Toss the cooked farro with half the lemon dressing and divide between two shallow bowls. Arrange the kale and mushrooms alongside, top with the sliced chicken, and spoon the other half of the dressing over both bowls.

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Ingredients

• Rockfish fillet

  12 ounces, cut into 2 portions $8.99
• Organic Brussels sprouts

  12 ounces $4.99
• Yellow potatoes

  12 ounces $1.69
• Organic Fuji apple

  1 large, about 8 ounces $2.77
• Organic garlic

  2 cloves $6.99
• Lemon

  1/2 medium $0.89
• Olive oil

  3 tablespoons
• Dijon mustard

  2 teaspoons
• Dried thyme

  3/4 teaspoon
• Fine sea salt

  1 7/8 teaspoons, divided
• Ground black pepper

  1/2 teaspoon, divided

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Set out a large rimmed sheet pan and a small baking dish. Cut 12 ounces yellow potatoes into 1/2-inch pieces. Trim and halve 12 ounces Brussels sprouts, quartering any very large ones.

2. Toss the potatoes and Brussels sprouts on the sheet pan with:

   • 2 tablespoons olive oil
   • 1 1/8 teaspoons fine sea salt
   • 1/4 teaspoon ground black pepper
   • 1/2 teaspoon dried thyme

   Spread into one layer, with the sprouts cut-side down. Roast on the upper rack for 15 minutes.

3. Meanwhile, pat 12 ounces rockfish fillet dry and cut into 2 portions if needed. Season all over with 3/4 teaspoon fine sea salt and place in the small baking dish. Let stand while you prepare the topping.

4. Finely mince 2 garlic cloves. Zest and juice 1/2 medium lemon, keeping the juice for finishing. In a small bowl, mix the garlic and lemon zest with:

   • 1 tablespoon olive oil
   • 2 teaspoons Dijon mustard
   • 1/4 teaspoon dried thyme
   • 1/4 teaspoon ground black pepper

   Spread this mustard-thyme topping over the fish.

5. Core 1 large Fuji apple, about 8 ounces, and cut into 1/2-inch wedges, leaving the skin on. After the vegetables have roasted for 15 minutes, turn them and add the apple wedges, tossing them in the seasoned oil on the pan. Roast for another 10 minutes.

6. Place the fish on the lower oven rack. Continue roasting both pans for 10–12 minutes, until the fish reaches 140°F in its thickest part and the potatoes are tender. Remove the fish and rest for 3 minutes; remove the vegetable pan once browned and tender.

7. Divide the roasted potatoes, Brussels sprouts, and apples between 2 plates. Add a portion of rockfish to each, spoon over its baking juices, and finish with the reserved lemon juice.

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Ingredients

• Organic red lentils

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

  1 small squash (about 1 pound) $1.66
• Yellow onion

  1 small (about 5 ounces) $1.49
• Organic garlic

  2 large cloves $6.99
• Olive oil

  2 tablespoons
• Harissa paste

  1 tablespoon
• Ground coriander

  1 teaspoon
• Caraway seeds

  1/2 teaspoon
• Fine sea salt

  1 teaspoon
• Lemon

  1/2 lemon, yielding 1 tablespoon juice $0.89
• Parsley

  2 tablespoons chopped $0.99

Instructions

1. Scrub 1 small delicata squash (about 1 pound), trim its ends, halve lengthwise, and scoop out the seeds. Leave the skin on and cut the flesh into 1/2-inch pieces. Peel and finely dice 1 small yellow onion (about 5 ounces).

2. Mince 2 large garlic cloves and lightly crush 1/2 teaspoon caraway seeds with a mortar or the bottom of a heavy pan. Rinse and drain 3/4 cup dry red lentils (about 5 ounces).

3. Heat 2 tablespoons olive oil in a medium heavy pot over medium heat. Add the diced onion and cook for 5–6 minutes, stirring occasionally, until softened. Add the prepared squash and cook for 2 minutes.

4. Stir the following into the vegetables:

   • The minced garlic
   • The crushed caraway
   • 1 tablespoon harissa paste
   • 1 teaspoon ground coriander

   Cook for 1 minute, stirring, until fragrant.

5. Add the rinsed lentils, 3 cups water, and 1 teaspoon fine sea salt. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook for 20–25 minutes, stirring occasionally, until the squash is tender and the lentils have broken down into a thick soup. If it becomes too thick before the squash softens, stir in 1/4 cup water.

6. While the soup simmers, squeeze 1/2 lemon to measure 1 tablespoon juice and chop enough parsley to measure 2 tablespoons. Once the soup is cooked, remove it from the heat and stir in the measured lemon juice.

7. Ladle into two deep bowls, keeping some squash pieces visible on top. Scatter the chopped parsley over both bowls and serve.

Want more detail? See the temperature guide.