Careme

Ingredients

• Boneless skinless chicken thighs

  1 lb $12.99
• Produce Box — Organic Lacinato Kale

  3 oz
• Organic Jewel sweet potato

  6 oz $9.99
• Organic yellow onion

  3 oz $4.99
• Organic tomato on the vine

  6 oz $5.99
• Peeled garlic

  2 cloves $5.99
• Fresh ginger

  2 teaspoons finely grated
• Unsalted smooth peanut butter

  3 tablespoons
• Olive oil

  1 tablespoon
• Ground cumin

  1 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Morton kosher salt flakes

  2 1/4 teaspoons, divided
• Lemon

  1/2 lemon, yielding 1 tablespoon juice $0.99

Instructions

1. Cut 1 lb boneless skinless chicken thighs into 1-inch pieces. Toss with 1 1/4 teaspoons Morton kosher salt flakes and set aside while you prepare the vegetables. Wash your hands and clean the cutting board.

2. Prepare the vegetables and aromatics:

   • Peel and cut 6 oz sweet potato into 1/2-inch cubes.
   • Peel and finely dice 3 oz yellow onion.
   • Finely chop 6 oz tomato, keeping its juices.
   • Strip the tough stems from 3 oz lacinato kale and thinly slice the leaves.
   • Mince 2 cloves peeled garlic.
   • Peel and finely grate enough fresh ginger to measure 2 teaspoons.

   Keep the prepared ingredients separate.

3. Heat 1 tablespoon olive oil in a medium heavy pot over medium heat. Add the prepared onion and cook for 5 minutes, stirring occasionally, until softened.

4. Add the prepared garlic and ginger, 1 teaspoon ground cumin, and 1/8 teaspoon cayenne pepper. Stir for 30 seconds. Add the prepared tomato and cook for 4 minutes, stirring and crushing it with a spoon until juicy.

5. Add the seasoned chicken, prepared sweet potato, 1 teaspoon Morton kosher salt flakes, and 2 cups water. Bring to a gentle simmer, then partially cover and cook for 18 minutes, stirring occasionally.

6. Meanwhile, whisk 3 tablespoons unsalted smooth peanut butter with 1/2 cup warm water in a small bowl until smooth.

7. Stir the peanut mixture and prepared kale into the stew. Simmer uncovered for 5–7 minutes, stirring frequently, until the kale is tender, the sweet potato is easily pierced, and the chicken reaches 175°F. Keep the heat gentle so the peanut sauce does not scorch.

8. Squeeze 1/2 lemon to obtain 1 tablespoon juice and stir that juice into the stew. Divide between two deep bowls, distributing the chicken, sweet potato, and kale evenly, and serve hot.

Want more detail? See the temperature guide.

Ingredients

• Organic eggplant

  1 large, about 1 lb
• Thousand Hills Organic Grass Fed Ground Beef 85/15

  1 lb $13.99
• Organic yellow onion

  3 oz, about 1/2 medium onion $4.99
• Peeled garlic

  2 cloves $5.99
• Cherub tomatoes

  5 oz $4.99
• Lemon

  1 $0.99
• Olive oil

  2 tablespoons
• Morton kosher salt flakes

  2 3/4 teaspoons, divided
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Plain Greek yogurt

  1/2 cup

Instructions

1. Heat the oven to 425°F. Halve 1 large eggplant (about 1 lb) lengthwise through the stem. Score the flesh in a shallow crosshatch without piercing the skin. Rub the cut surfaces with 1 tablespoon olive oil and 1 teaspoon Morton kosher salt flakes. Place cut-side down on a parchment-lined baking sheet and roast for 25 minutes, until the flesh is tender enough to scoop.

2. While the eggplant roasts, gently mix 1 lb ground beef with 1 1/4 teaspoons Morton kosher salt flakes. Set aside while preparing the filling ingredients.

3. Finely dice 3 oz yellow onion, mince 2 garlic cloves, and quarter 5 oz Cherub tomatoes.

4. Combine the filling spices in a small bowl:

   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1 teaspoon smoked paprika
   • 1/4 teaspoon ground cinnamon
   • 1/8 teaspoon cayenne pepper

5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 4 minutes, stirring. Add the seasoned beef and cook for 6–8 minutes, breaking it into small crumbles, until browned. Stir in the minced garlic and spice mixture and cook for 30 seconds. Add the quartered tomatoes and 1/2 teaspoon Morton kosher salt flakes; cook for 3 minutes, crushing the tomatoes lightly to make a juicy filling. Remove from the heat.

6. While the filling cooks, zest 1 lemon and squeeze out 2 tablespoons juice. Stir the zest and juice into 1/2 cup plain Greek yogurt. Refrigerate the lemon yogurt until serving.

7. Turn the roasted eggplant halves cut-side up. Using tongs to steady them, carefully scoop out the soft flesh, leaving a roughly 1/4-inch shell. Chop the scooped flesh and stir it into the beef filling. Spoon the filling generously into the eggplant shells, mounding it above the edges.

8. Return the filled eggplant to the oven for 12–15 minutes, until lightly browned on top and the center of the beef filling reaches 160°F. Rest for 3 minutes.

9. Place one stuffed eggplant half on each plate. Spoon the lemon yogurt alongside, with a little over the filling for a contrasting white finish.

Want more detail? See the temperature guide.

Ingredients

• Boneless skinless chicken thighs

  1 lb $12.99
• Delicata squash

  1 lb
• Peeled garlic

  2 cloves $5.99
• Lime

  1 $0.99
• Olive oil

  2 tablespoons
• Salt-free chili powder

  2 teaspoons
• Ground cumin

  1 teaspoon
• Dried oregano

  1/2 teaspoon
• Morton kosher salt flakes

  2 1/4 teaspoons

Instructions

1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment paper. Scrub 1 lb delicata squash, trim the ends, halve lengthwise and scoop out the seeds. Cut into 1/2-inch-thick half-moons; leave the tender skin on.

2. Pat 1 lb boneless skinless chicken thighs dry. Season all over with 1 1/4 teaspoons Morton kosher salt flakes and let stand while you prepare the seasoning.

3. Finely mince 2 cloves peeled garlic. Halve 1 lime, reserving one half for the seasoning and cutting the other half into serving wedges. Stir together the smoky seasoning:

   • 2 tablespoons olive oil
   • 2 cloves garlic, minced
   • Juice of 1/2 lime
   • 2 teaspoons salt-free chili powder
   • 1 teaspoon ground cumin
   • 1/2 teaspoon dried oregano

   Mix until evenly combined.

4. Toss the sliced squash with half the smoky seasoning and 1 teaspoon Morton kosher salt flakes. Spread over one side of the sheet pan in a single layer.

5. Rub the seasoned chicken with the other half of the smoky seasoning. Arrange on the other side of the sheet pan, unfolded and with space between the pieces.

6. Roast for 25–30 minutes, turning the squash halfway through, until its edges are browned and the chicken reaches 175°F in the thickest part. Transfer the chicken to a plate and rest for 5 minutes; if needed, leave the squash in the oven during the rest to finish becoming tender.

7. Divide the roasted squash and chicken between two plates. Spoon any pan juices over the chicken and serve with the reserved lime wedges.

Want more detail? See the temperature guide.

Ingredients

• Carlton Farms Mild Italian Sausage

  8 oz $5.99
• Organic broccoli

  1 head, about 12 oz $4.99
• Medium bulgur

  3/4 cup dry
• Lemon

  1, yielding 1 teaspoon zest and 2 tablespoons juice $0.99
• Peeled garlic

  1 clove $5.99
• Tahini

  2 tablespoons
• Olive oil

  1 tablespoon
• Ground cumin

  1 teaspoon
• Ground allspice

  1/4 teaspoon
• Dried mint

  1/2 teaspoon
• Morton kosher salt flakes

  3/4 teaspoon, divided
• Ground black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F. Cut 1 head broccoli (about 12 oz) into bite-size florets; peel the tough outer layer from the stalk and slice the tender center.

2. On a large sheet pan, toss together:

   • The prepared broccoli
   • 1 tablespoon olive oil
   • 1/2 teaspoon Morton kosher salt flakes
   • 1/4 teaspoon ground black pepper

   Spread in a single layer. Roast for 20–25 minutes, turning once, until browned at the edges and tender.

3. While the broccoli roasts, bring 1 1/2 cups water and 1/4 teaspoon Morton kosher salt flakes to a boil in a small saucepan. Stir in 3/4 cup dry medium bulgur, cover, and simmer gently for 12–15 minutes, until tender and the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes, then fluff.

4. Make the lemon-tahini sauce. Finely grate 1 lemon to obtain 1 teaspoon zest, then squeeze it to obtain 2 tablespoons juice. Finely grate 1 peeled garlic clove. Whisk together:

   • 2 tablespoons tahini
   • 1 teaspoon lemon zest
   • 2 tablespoons lemon juice
   • The grated garlic
   • 1/2 teaspoon dried mint

   Whisk in 2–3 tablespoons water, a little at a time, until pourable.

5. Place 8 oz mild Italian sausage in a skillet over medium heat. Break it into bite-size pieces and cook for 7–9 minutes, stirring occasionally, until browned and the largest pieces reach 160°F. Add 1 teaspoon ground cumin and 1/4 teaspoon ground allspice during the final minute. Leave the sausage unsalted because it is already seasoned.

6. Divide the bulgur between two bowls. Arrange the roasted broccoli and spiced sausage alongside it, then drizzle with the lemon-tahini sauce and serve.

Want more detail? See the temperature guide.