Careme

Ingredients

• Simple Truth Organic® Red Lentils

  6 oz $3.49
• Zucchini

  12 oz $1.29
• Fresh Roma Tomato

  1 lb $1.49
• Jumbo Yellow Onions

  4 oz $0.99
• Garlic

  2 cloves $0.79
• Extra-virgin olive oil

  2 tbsp
• Tomato paste

  2 tbsp
• Low-sodium vegetable broth

  3 cups
• Dried Italian seasoning

  1 tsp
• Crushed red pepper flakes

  1/4 tsp
• Kosher salt

  3/4 tsp
• Ground black pepper

  1/2 tsp
• Fresh lemon juice

  1 tbsp
• Finely grated Parmesan cheese

  1 oz

Instructions

1. Rinse 6 oz red lentils until the water runs mostly clear. Dice 12 oz zucchini, chop 1 lb Roma tomatoes, dice 4 oz yellow onion, and mince 2 garlic cloves.
2. Heat 2 tbsp extra-virgin olive oil in a medium pot over medium heat. Add 4 oz diced yellow onion and cook for 4 minutes, stirring occasionally; add 2 minced garlic cloves and cook for 1 minute.
3. Stir in 2 tbsp tomato paste, 1 tsp dried Italian seasoning, and 1/4 tsp crushed red pepper flakes; cook for 1 minute to caramelize the tomato paste lightly.
4. Add 6 oz rinsed red lentils, 1 lb chopped Roma tomatoes, 3 cups low-sodium vegetable broth, 1/2 tsp kosher salt, and 1/2 tsp ground black pepper. Bring to a boil, reduce to a gentle simmer, and cook uncovered for 15 minutes, stirring twice.
5. Fold in 12 oz diced zucchini and simmer for 8 minutes, until the zucchini is just tender and the red lentils are creamy; add a splash of water only if the stew becomes thicker than desired.
6. Stir in 1 tbsp fresh lemon juice and 1/4 tsp kosher salt, then remove the pot from the heat and let the stew rest for 5 minutes.
7. Divide the stew between two shallow bowls, top evenly with 1 oz finely grated Parmesan cheese, and serve hot.

Ingredients

• Foster Farms Fresh & Natural Cage Free Boneless Skinless Chicken Thighs Value Pack

  12 ounces $5.99
• Japanese Eggplant

  12 ounces $4.99
• Simple Truth Organic® Jasmine Rice

  1/2 cup dry $3.99
• Green Onions

  2 green onions $1.19
• Water

  1 cup plus 1 tablespoon plus 1 teaspoon
• Low-sodium soy sauce

  1 1/2 tablespoons
• Rice vinegar

  1 tablespoon
• Light brown sugar

  2 teaspoons
• Cornstarch

  1 teaspoon
• Toasted sesame oil

  1 teaspoon
• Fresh ginger

  2 teaspoons grated
• Garlic

  2 cloves
• Neutral cooking oil

  4 teaspoons
• Diamond Crystal kosher salt

  1 1/4 teaspoons
• Ground black pepper

  1/8 teaspoon
• Sesame seeds

  1 teaspoon

Instructions

1. Cut 12 ounces chicken thighs into 1-inch pieces; slice 12 ounces Japanese eggplant into 1/2-inch half-moons; mince 2 garlic cloves; grate 2 teaspoons fresh ginger; and thinly slice 2 green onions, keeping them divided.
2. Whisk 1 1/2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 2 teaspoons light brown sugar, 1 teaspoon cornstarch, 1 teaspoon toasted sesame oil, and 1/3 cup water in a small bowl to make roughly 1/2 cup glaze.
3. Combine 1/2 cup dry jasmine rice, 3/4 cup water, and 1/4 teaspoon Diamond Crystal 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 let stand, covered, for 5 minutes.
4. While the rice cooks, season all 12 ounces prepared chicken with 1 teaspoon Diamond Crystal kosher salt and 1/8 teaspoon ground black pepper. Heat 1 teaspoon neutral cooking oil in a large nonstick skillet over medium-high heat, add all 12 ounces seasoned chicken, and stir-fry for 5 minutes.
5. Push all 12 ounces chicken to the perimeter of the skillet. Add 3 teaspoons neutral cooking oil and all 12 ounces sliced Japanese eggplant to the center, then stir-fry everything for 5 minutes.
6. Add 2 minced garlic cloves, 2 teaspoons grated fresh ginger, and 1 sliced green onion; stir-fry for 30 seconds. Pour in all roughly 1/2 cup glaze and simmer for 3 to 4 minutes, stirring, until glossy and the chicken reaches 165°F.
7. Fluff the cooked yield from 1/2 cup dry jasmine rice and divide it between two bowls. Spoon equal portions of the chicken and eggplant stir-fry over the rice, then garnish with 1 sliced green onion and 1 teaspoon sesame seeds.

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 oz $15.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.75
• Fresh Blackberries - 6 OZ Clamshell

  3 oz (about 20 berries) $2.99
• Green Onions

  1 green onion $1.19
• Extra-virgin olive oil

  2 tablespoons
• Unsalted butter

  1 tablespoon
• Fresh lemon juice

  2 tablespoons
• Finely grated lemon zest

  1 teaspoon
• Balsamic vinegar

  1 tablespoon
• Honey

  1 teaspoon
• Fresh thyme leaves

  1 teaspoon
• Kosher salt

  1 1/4 teaspoons
• Black pepper

  1/4 teaspoon

Instructions

1. Preheat a clean grill to medium-high, about 425–450°F. Pat 12 ounces sockeye salmon dry, season it evenly with 3/4 teaspoon kosher salt, and refrigerate it while preparing the other ingredients.
2. Husk 2 ears sweet corn and thinly slice 1 green onion. In a bowl, mash 5 blackberries, then fold in 15 blackberries, 1 sliced green onion, 1 tablespoon lemon juice, 1 tablespoon balsamic vinegar, 1 teaspoon honey, 1 teaspoon thyme leaves, and 1/4 teaspoon kosher salt.
3. Rub the seasoned 12 ounces sockeye salmon with 1 tablespoon extra-virgin olive oil, 1 teaspoon lemon zest, and 1/4 teaspoon black pepper.
4. Coat 2 ears sweet corn with 1 tablespoon extra-virgin olive oil and 1/4 teaspoon kosher salt.
5. Grill 2 ears sweet corn for 10–12 minutes, turning every 2–3 minutes, until tender and attractively charred; transfer them to a platter.
6. Place 12 ounces sockeye salmon skin-side down, if skin-on, on the grill. Cover and cook without flipping for 5–8 minutes, until the center reaches 120–125°F for moist medium-rare to medium salmon; transfer it to a plate and rest for 3 minutes. For pregnant, older, immunocompromised, or other higher-risk diners, cook the 12 ounces salmon to 145°F.
7. Melt 1 tablespoon unsalted butter in a small grill-safe pan, brush it evenly over 2 grilled ears sweet corn, and drizzle the corn with 1 tablespoon lemon juice.
8. Divide 12 ounces grilled sockeye salmon and 2 buttered ears sweet corn between two plates, then spoon about 1/2 cup blackberry relish over and around the salmon.