Careme

Ingredients

• Fresh Steelhead Trout Fillet

  12 ounces $11.99
• Fresh Bagged Green Beans

  12 ounces $2.19
• Fresh Red Hothouse Bell Pepper

  1 $1.67
• Diamond Crystal kosher salt flakes

  3 1/4 teaspoons
• Extra-virgin olive oil

  3 tablespoons
• Sliced almonds

  1/4 cup
• Garlic

  1 small clove
• Sherry vinegar

  1 tablespoon
• Smoked paprika

  1 teaspoon
• Water

  1 tablespoon
• Ground black pepper

  1/4 teaspoon
• Mar de Frades Atlantico Albarino Spain White Wine

  750 ml $30.99

Instructions

1. Preheat the oven to 450°F and line two rimmed sheet pans. Pat 12 ounces Fresh Steelhead Trout Fillet dry and season all over with 1 1/2 teaspoons Diamond Crystal kosher salt flakes; let it presalt for at least 20 minutes while preparing the vegetables.

2. Halve and seed 1 Fresh Red Hothouse Bell Pepper. Rub it with 1 teaspoon extra-virgin olive oil and 1/2 teaspoon Diamond Crystal kosher salt flakes. Set it cut-side down on one prepared pan and roast for 15 minutes, until softened and blistered. Transfer it to a bowl, cover, and steam for 5 minutes; peel away any loose skin and call this the roasted pepper.

3. While the pepper roasts, trim 12 ounces Fresh Bagged Green Beans. Toss them on the second prepared pan with 1 tablespoon extra-virgin olive oil and 1 1/4 teaspoons Diamond Crystal kosher salt flakes, then spread them into one layer.

4. Make the romesco by blending the roasted pepper with:

   • 1/4 cup sliced almonds
   • 1 small garlic clove, peeled
   • 1 tablespoon sherry vinegar
   • 1 teaspoon smoked paprika
   • 1 tablespoon extra-virgin olive oil
   • 1 tablespoon water

   Blend until spoonable but still slightly textured.

5. Put the green beans in the oven and roast for 5 minutes. Rub the presalted steelhead with 2 teaspoons extra-virgin olive oil and 1/4 teaspoon ground black pepper, then place it skin-side down on the cleared first pan.

6. Roast the steelhead alongside the green beans for 8 to 10 minutes, until the fish reaches 125°F at its thickest point and the beans are browned and tender. Rest the steelhead for 3 minutes.

7. Spread the romesco across two plates, add the roasted green beans, and set a portion of steelhead over each serving.

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Ingredients

• Choice Tri-Tip Beef Steaks Family Pack (5-6 Steaks per Pack)

  1 lb $9.99
• Eggplant

  1 large (about 1 lb) $1.99
• Diamond Crystal kosher salt flakes

  3 1/2 teaspoons
• Plain Greek yogurt

  1 cup
• Neutral cooking oil

  2 tablespoons
• Fresh ginger

  1 tablespoon finely grated
• Garlic

  2 cloves finely grated
• Garam masala

  1 1/2 teaspoons
• Ground cumin

  1/2 teaspoon
• Kashmiri chili powder or sweet paprika

  1/2 teaspoon
• Ground black pepper

  1/2 teaspoon
• Fresh Organic Lime

  1, zested and juiced (about 2 tablespoons juice) $1.29
• Organic Cilantro

  1/4 cup chopped $1.69

Instructions

1. Preheat a grill with medium-high and low-heat zones; clean and oil the grates. Pat 1 pound tri-tip steaks dry, season all over with 2 teaspoons Diamond Crystal kosher salt flakes, and set aside while making the marinade.

2. Make the tandoori-style marinade by mixing:

   • 1/2 cup plain Greek yogurt
   • 1 tablespoon neutral cooking oil
   • 1 tablespoon finely grated fresh ginger
   • 2 finely grated garlic cloves
   • 1 1/2 teaspoons garam masala
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon Kashmiri chili powder or sweet paprika
   • 1/2 teaspoon ground black pepper
   • 1 tablespoon lime juice

   Coat the salted steaks with the marinade and let them stand until they have been seasoned for 20 minutes total.

3. Halve 1 large eggplant lengthwise and score the flesh in a crosshatch without cutting through the skin. Rub it with 1 tablespoon neutral cooking oil and season the flesh with 1 1/2 teaspoons Diamond Crystal kosher salt flakes.

4. Grill the eggplant cut-side down over medium-high heat until deeply marked, about 5 minutes. Turn it skin-side down, move it to the low-heat zone, cover, and cook until completely tender, 8 to 10 minutes. Transfer it to a board to cool slightly.

5. Scrape excess marinade from the steaks and grill over medium-high heat until well charred, about 3 to 5 minutes per side depending on thickness, moving them to low heat if the coating darkens too quickly. Pull the steaks at 128°F for medium-rare, then rest for 8 minutes.

6. Scoop the warm eggplant flesh from its skin and chop it into a coarse mash. Fold it together with:

   • 1/2 cup plain Greek yogurt
   • All the zest from 1 lime
   • 1 tablespoon lime juice
   • 1/4 cup chopped organic cilantro

   Spread the smoky eggplant raita across two warm plates.

7. Slice the rested tri-tip thinly against the grain, arrange it over the eggplant raita, and spoon any resting juices over the beef before serving.

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Ingredients

• Bone-In Pork Loin Center-Cut Thick Chops

  1 pound, preferably 2 chops $5.49
• Fresh Cabbage Red Cabbage

  12 ounces $1.29
• Organic Large Gala Apple – Each

  1 large apple (about 8 ounces) $2.49
• Fresh Onions Shallots

  2 ounces $3.99
• Diamond Crystal kosher salt flakes

  4 1/2 teaspoons, divided
• Freshly ground black pepper

  1/2 teaspoon, divided
• Olive oil

  2 tablespoons, divided
• Caraway seeds

  1/2 teaspoon
• Apple cider vinegar

  2 tablespoons
• Pure maple syrup

  1 tablespoon
• Dijon mustard

  1 teaspoon
• Water

  1/3 cup

Instructions

1. Pat 1 pound bone-in pork loin center-cut thick chops dry. Season all over with 2 1/2 teaspoons Diamond Crystal kosher salt flakes and 1/4 teaspoon freshly ground black pepper. Let stand for 10 minutes while preparing the other ingredients.

2. Thinly slice 12 ounces red cabbage. Core and thinly slice 1 large Gala apple. Peel and thinly slice 2 ounces shallot.

3. Make the cider mixture by whisking together:

   • 2 tablespoons apple cider vinegar
   • 1 tablespoon pure maple syrup
   • 1 teaspoon Dijon mustard
   • 1/3 cup water

   Set the mixture aside.

4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the seasoned pork chops without moving them for 4 minutes. Turn and sear for 4 minutes, then reduce the heat to medium-low and cover. Cook for 2 to 5 minutes, pulling the chops at 140°F. Transfer them to a platter and tent loosely with foil.

5. Return the skillet with its pork fond to medium heat and add 1 tablespoon olive oil. Add the prepared shallot and cook for 1 minute. Add the prepared cabbage and apple with 2 teaspoons Diamond Crystal kosher salt flakes, 1/4 teaspoon freshly ground black pepper, and 1/2 teaspoon caraway seeds. Cook, stirring frequently, for 4 minutes.

6. Pour the cider mixture into the skillet and scrape up the browned pork fond. Cover and cook for 5 minutes, stirring once, until the cabbage is tender-crisp and glossy. Remove the lid and cook for 1 minute if excess liquid remains.

7. Spoon the maple-cider cabbage onto two plates, set the rested pork chops on top, and finish with the pork resting juices.

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Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Family Pack

  1 lb bone-in chicken thighs $2.79
• Fresh Large Green Bell Pepper

  1 pepper $0.89
• Yukon Gold Potatoes

  12 oz $1.29
• Diamond Crystal kosher salt flakes

  4 teaspoons, divided
• Plain Greek yogurt

  1/3 cup
• Fresh lemon juice

  1 tablespoon
• Garlic

  2 cloves, finely grated
• Fresh ginger

  1 tablespoon, finely grated
• Garam masala

  2 teaspoons
• Sweet paprika

  1 teaspoon
• Ground cumin

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Neutral cooking oil

  1 1/2 tablespoons, divided
• Organic Cilantro

  1/4 cup chopped leaves and tender stems $1.69
• Pacific Rim Sweet Riesling

  750 ml $6.99

Instructions

1. Heat the oven to 425°F with a rack in the upper-middle position. Pat 1 pound bone-in chicken thighs dry and season all over, including under the skin where accessible, with 2 1/2 teaspoons Diamond Crystal kosher salt flakes. Let stand for 15 minutes while preparing the marinade and vegetables.

2. While the chicken rests, make the tandoori-style marinade by stirring together:

   • 1/3 cup plain Greek yogurt
   • 1 tablespoon fresh lemon juice
   • 2 garlic cloves, finely grated
   • 1 tablespoon finely grated fresh ginger
   • 2 teaspoons garam masala
   • 1 teaspoon sweet paprika
   • 1 teaspoon ground cumin
   • 1/2 teaspoon ground turmeric
   • 1/8 teaspoon cayenne pepper
   • 1/2 tablespoon neutral cooking oil

   Set the marinade aside.

3. While the chicken continues to rest, cut 12 ounces Yukon Gold potatoes into 3/4-inch wedges and cut 1 large green bell pepper into 1-inch pieces. Toss both on a rimmed sheet pan with 1 tablespoon neutral cooking oil and 1 1/2 teaspoons Diamond Crystal kosher salt flakes, then spread them in one layer.

4. Coat the seasoned chicken thoroughly with the tandoori-style marinade. Nestle the thighs skin-side up among the vegetables, leaving space between the pieces.

5. Roast for 30 to 35 minutes, turning the vegetables after 20 minutes, until the potatoes are tender and the thickest part of the chicken reaches 175°F. Rest the chicken on the pan for 5 minutes.

6. Scatter 1/4 cup chopped cilantro leaves and tender stems over the chicken and vegetables. Plate the roasted chicken with the green pepper and potatoes, spooning the spiced pan juices over the top.

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Ingredients

• Pacific Cod Fillet Wild Caught (sustainably sourced)

  12 oz $13.99
• Private Selection® Italian Linguine

  6 oz $1.99
• Fresh Roma Tomato

  10 oz $1.29
• Fresh Organic Lemon

  1 $1.29
• Flat-leaf parsley

  1/4 cup loosely packed
• Garlic

  3 cloves
• Extra-virgin olive oil

  2 tablespoons
• Red pepper flakes

  1/4 teaspoon
• Diamond Crystal kosher salt flakes

  4 tablespoons plus 1/2 teaspoon
• Water

  1 1/2 quarts
• Ruffino Lumina Pinot Grigio DOC Delle Venezie Italian White Wine

  1 bottle, well chilled $11.99

Instructions

1. Pat 12 ounces Pacific cod dry and cut it into four large pieces. Season all over with 1 1/2 teaspoons Diamond Crystal kosher salt flakes and let stand for 15 minutes while you prep the vegetables and aromatics.

2. Prepare the fresh ingredients:

   • Dice 10 ounces Roma tomatoes.
   • Thinly slice 3 garlic cloves.
   • Zest 1 organic lemon, then squeeze 2 tablespoons juice from it.
   • Finely chop 1/4 cup loosely packed flat-leaf parsley.

   Keep each prepared ingredient separate.

3. Bring 1 1/2 quarts water and 3 tablespoons plus 1 teaspoon Diamond Crystal kosher salt flakes to a boil in a wide pot. Add 6 ounces Private Selection® Italian Linguine and cook until about 2 minutes short of al dente. Scoop out 1/2 cup pasta water, then drain the linguine.

4. Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Pat the cod dry again, add it to the skillet, and sear until golden underneath, about 3 minutes. Turn and cook until the cod reaches 140°F, about 2 minutes more. Transfer to a plate and rest for at least 3 minutes.

5. Reduce the skillet to medium and add:

   • 1 tablespoon extra-virgin olive oil
   • The sliced garlic
   • 1/4 teaspoon red pepper flakes

   Cook for 30 seconds. Add the diced tomatoes and 1 teaspoon Diamond Crystal kosher salt flakes; cook until the tomatoes become saucy but retain some shape, 4 to 5 minutes.

6. Add the drained linguine, the reserved 1/2 cup pasta water, the lemon zest, and 2 tablespoons lemon juice to the tomato sauce. Toss over medium-high heat until the pasta is al dente and coated in a glossy sauce, about 2 minutes.

7. Fold the chopped parsley through the pasta. Divide between two shallow bowls, break the rested cod into large flakes, and arrange it over the linguine. Spoon any tomato sauce from the skillet around the fish and serve immediately.

Want more detail? See the temperature guide.