Careme

Ingredients

• Fresh Steelhead Trout Fillet

  1 lb $11.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.33
• Zucchini

  8 oz $1.79
• Private Selection® Walla Walla Sweet Onions

  2 oz $3.99
• Fresh Blackberries - 12 OZ Clamshell

  3 oz $5.89
• Simple Truth Organic® Baby Dill

  0.25 oz (about 2 tablespoons chopped) $2.49
• Fresh Organic Lemon - Each

  1 medium, yielding 1 teaspoon zest and 2 tablespoons juice $1.29
• Extra-virgin olive oil

  2 tablespoons
• Apple cider vinegar

  1 tablespoon
• Honey

  1 teaspoon
• Kosher salt

  2 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Heat a clean grill to medium-high, about 425°F, for 10 minutes. Cut 8 ounces zucchini lengthwise into 1/2-inch planks, finely dice 2 ounces Walla Walla sweet onion, chop 0.25 ounce dill, and zest and juice 1 medium lemon to yield 1 teaspoon zest and 2 tablespoons juice.

2. Make the blackberry relish by gently crushing together:

   • 3 ounces fresh blackberries
   • 2 ounces finely diced Walla Walla sweet onion
   • 0.25 ounce chopped dill
   • 1 tablespoon lemon juice
   • 1 tablespoon apple cider vinegar
   • 1 teaspoon honey
   • 1/4 teaspoon kosher salt
   • 1/8 teaspoon black pepper

   Set the relish aside while grilling.

3. Shuck 2 ears sweet corn. Coat the corn and zucchini planks with 1 tablespoon extra-virgin olive oil, 3/4 teaspoon kosher salt, and 1/8 teaspoon black pepper.

4. Pat 1 pound steelhead trout dry. Rub it with 1 tablespoon extra-virgin olive oil, 1 teaspoon lemon zest, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper.

5. Grill the corn, covered, for 10 to 12 minutes, turning every few minutes until lightly charred. Add the zucchini during the final 6 to 8 minutes and turn once, cooking until marked and crisp-tender. Transfer both to a cutting board.

6. Place the steelhead skin-side down on the grill. Cover and cook for 5 to 6 minutes, then carefully turn and cook for 1 to 2 minutes more, pulling it at 125°F in the thickest part. Transfer it to a platter, drizzle with 1 tablespoon lemon juice, and rest for 3 minutes.

7. Cut the grilled corn from the cobs and chop the zucchini into bite-size pieces. Toss them together to make the warm corn-zucchini salad.

8. Divide the corn-zucchini salad between two plates, add the grilled steelhead, and spoon the blackberry-dill relish over the fish.

Want more detail? See the temperature guide.

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1.25 lb $2.79
• Zucchini

  12 oz $1.79
• Private Selection Walla Walla Sweet Onions

  10 oz $3.99
• Fresh Organic Lemon

  1 $1.29
• Kroger Whole Garlic Bulbs

  2 cloves $2.99
• Smart Way Jasmine Rice

  3/4 cup $3.59
• Water

  1 cup
• Dijon mustard

  2 tablespoons
• Low-sodium chicken broth

  3/4 cup
• Olive oil

  2 tablespoons
• Kosher salt

  2 1/2 teaspoons
• Ground black pepper

  1/2 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Bay leaf

  1
• Chopped fresh parsley

  2 tablespoons

Instructions

1. Thinly slice 10 ounces Walla Walla sweet onion. On a separate area of the cutting board, halve 12 ounces zucchini lengthwise and cut it into 1/2-inch-thick pieces; set both vegetables aside.

2. Make the yassa marinade by combining:

   • zest and juice of 1 lemon
   • 2 tablespoons Dijon mustard
   • 2 garlic cloves, finely grated
   • 1 1/4 teaspoons kosher salt
   • 1/2 teaspoon ground black pepper
   • 1/8 teaspoon cayenne pepper

   Coat 1.25 pounds chicken thighs with the marinade and let stand for 10 minutes. Wash your hands and sanitize any surface that contacted the raw chicken.

3. While the chicken marinates, combine 3/4 cup jasmine rice, 1 cup water, and 1/2 teaspoon kosher salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and leave covered for 5 minutes before fluffing.

4. While the rice cooks, heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Add the prepared zucchini and 1/4 teaspoon kosher salt; cook for about 4 minutes, turning occasionally, until browned but still firm. Transfer to a plate.

5. Lift the chicken from the marinade and use a spoon to scrape excess mustard and garlic from the skin back into the marinade bowl; reserve the marinade. Heat 1 tablespoon olive oil in the same skillet over medium heat. Sear the chicken skin-side down without moving it for 6 minutes, then turn and cook for 3 minutes. Transfer it to a clean plate.

6. Add the prepared onion and 1/2 teaspoon kosher salt to the skillet. Cook over medium heat for about 6 minutes, stirring frequently, until soft and lightly golden.

7. Stir the reserved marinade, 3/4 cup low-sodium chicken broth, and 1 bay leaf into the onion. Return the chicken and its collected juices to the skillet. Bring to a gentle simmer, cover, and cook for 15 to 18 minutes, turning once, until the thickest part of the chicken reaches 175°F.

8. Transfer the chicken to a plate and rest it for 3 minutes. Discard the bay leaf, add the browned zucchini to the sauce, and simmer uncovered for 3 minutes, until the zucchini is tender and the sauce lightly coats the vegetables.

9. Divide the fluffed rice between two shallow bowls. Spoon the zucchini, onions, and sauce over the rice, add the chicken, and finish with 2 tablespoons chopped fresh parsley.

Want more detail? See the temperature guide.

Ingredients

• Wild Caught Sea Scallops 10/20

  1 lb $15.99
• Fresh On the Vine Red Tomatoes

  12 oz $2.49
• Fresh Sweet Corn on the Cob

  3 ears $0.33
• Walla Walla sweet onion

  2 oz $3.99
• Fresh Anaheim pepper

  1 pepper $1.79
• Organic cilantro

  1/4 cup chopped $1.69
• heavy cream

  1/3 cup
• unsalted butter

  2 tablespoons
• extra-virgin olive oil

  1 tablespoon
• neutral cooking oil

  1 tablespoon
• red wine vinegar

  1 tablespoon
• kosher salt

  2 teaspoons
• ground black pepper

  1/4 teaspoon
• water

  1/4 cup

Instructions

1. Remove the small side muscles from 1 pound scallops and pat the scallops very dry. Season both sides with 1 teaspoon kosher salt, then refrigerate uncovered for 10 minutes while preparing the produce.

2. Shuck 3 ears sweet corn and cut the kernels from the cobs. Core and dice 12 ounces tomatoes, finely mince 2 ounces Walla Walla sweet onion, seed and finely mince 1 Anaheim pepper, and chop 1/4 cup cilantro.

3. Make the pebre by combining the prepared tomatoes, onion, Anaheim pepper, and cilantro with:

   • 1 tablespoon extra-virgin olive oil
   • 1 tablespoon red wine vinegar
   • 1/2 teaspoon kosher salt
   • 1/4 teaspoon ground black pepper

   Let the pebre stand for 15 minutes while making the corn purée.

4. Melt 1 tablespoon unsalted butter in a medium saucepan over medium-high heat. Add the prepared corn kernels and cook, stirring occasionally, for 4 minutes. Add 1/3 cup heavy cream, 1/4 cup water, and 1/2 teaspoon kosher salt; simmer for 6 minutes, until the corn is tender. Carefully blend until smooth, then stir in 1 tablespoon unsalted butter and keep warm over low heat.

5. Pat the seasoned scallops dry again. Heat 1 tablespoon neutral cooking oil in a large skillet over high heat until shimmering. Add the scallops with space between them and sear without moving for about 2 minutes, until deeply golden. Turn and cook for 1 to 2 minutes, pulling them at 125°F. Transfer to a plate and rest for 2 minutes.

6. Spoon the warm corn purée onto two plates, arrange the seared scallops over it, and finish with the tomato pebre and its juices.

Want more detail? See the temperature guide.