Careme

Ingredients

• Jicama

  12 ounces $2.79
• Cucumber Long Hot House English

  1 large cucumber $1.50
• Canned black beans

  1/2 cup, drained
• Red Onion

  1/4 cup thinly sliced $1.49
• Cilantro - 1 Bunch

  1/2 cup loosely packed leaves $0.99
• Green Jalapeno Peppers

  1 small jalapeño $0.25
• Lime

  2 tablespoons juice, about 1 lime $0.50
• Extra-virgin olive oil

  1 tablespoon
• Honey

  1 teaspoon
• Ground cumin

  1/2 teaspoon
• Chili powder

  1/2 teaspoon
• Fine sea salt

  5 grams, about 3/4 teaspoon
• Roasted unsalted pepitas

  2 tablespoons
• Oyster Bay Sauvignon Blanc White Wine - 750ml

  1 bottle $12.21

Instructions

1. Prepare the produce for the slaw:

   • Peel 12 ounces jicama and cut it into thin, bite-size matchsticks.
   • Halve 1 large English cucumber lengthwise, scrape out the watery seeds, and thinly slice it crosswise.
   • Thinly slice 1/4 cup red onion.
   • Chop 1/2 cup loosely packed cilantro leaves.
   • Stem, seed, and finely mince 1 small jalapeño.

   Transfer everything to a large bowl.

2. Rinse and thoroughly drain 1/2 cup canned black beans, then add them to the prepared produce.

3. Make the chile-lime dressing by whisking together:

   • 2 tablespoons lime juice
   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon honey
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon chili powder
   • 5 grams fine sea salt

   Pour the dressing over the slaw, toss thoroughly, and let it stand for 10 minutes so the vegetables lightly marinate.

4. Fold 2 tablespoons roasted unsalted pepitas into the slaw just before serving. Mound in a shallow bowl and serve as a crisp BBQ side.

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Ingredients

• Signature SELECT/FARMS Green Beans Family Pack

  12 ounces $4.99
• Vine Ripe Tomato

  8 ounces $1.50
• Shallot

  1 ounce (about 1 small) $0.50
• Italian Parsley

  1/4 cup chopped $0.99
• Lemon Medium

  1 $0.79
• Water

  10 cups, divided
• Ice

  2 cups
• Fine sea salt

  29 grams, divided
• Extra-virgin olive oil

  3 tablespoons
• Red wine vinegar

  1 tablespoon
• Dijon mustard

  1 teaspoon
• Herbes de Provence

  1/2 teaspoon
• Black pepper

  1/4 teaspoon

Instructions

1. Trim 12 ounces green beans. Core and cut 8 ounces vine-ripe tomato into bite-size wedges, finely mince 1 ounce shallot, and chop 1/4 cup Italian parsley; combine them in a serving bowl as the tomato mixture. Finely zest and juice 1 medium lemon into a small bowl to make the lemon mixture.

2. Bring 6 cups water and 28 grams fine sea salt to a boil in a wide saucepan. Meanwhile, combine 4 cups cold water and 2 cups ice in a large bowl.

3. Add the trimmed green beans to the boiling water and blanch until bright green and crisp-tender, 3 to 4 minutes. Drain immediately, transfer to the ice bath for 2 minutes, then drain and dry thoroughly.

4. Whisk the lemon mixture with:

   • 3 tablespoons extra-virgin olive oil
   • 1 tablespoon red wine vinegar
   • 1 teaspoon Dijon mustard
   • 1/2 teaspoon Herbes de Provence
   • 1/4 teaspoon black pepper
   • 1 gram fine sea salt

   Whisk until the Provençal vinaigrette looks lightly emulsified.

5. Add the cooled green beans to the tomato mixture. Pour over the Provençal vinaigrette and toss gently until evenly coated; let stand at room temperature for 10 minutes.

6. Toss once more, arrange the green beans on a platter with the tomatoes spooned over the top, and serve as a room-temperature BBQ side.

Want more detail? See the temperature guide.

Ingredients

• Open Nature boneless skinless chicken thighs

  1 lb $6.99
• green zucchini squash

  1 lb $0.72
• Signature SELECT long-grain Thai jasmine rice

  1 cup dry $4.29
• white onion

  8 oz $0.74
• garlic

  3 cloves $0.50
• ginger root

  1 tablespoon grated $1.00
• lime

  1 $0.50
• cilantro

  1/2 bunch $0.99
• light coconut milk

  1 can (13.5 oz)
• water

  1 3/4 cups
• fine sea salt

  10.5 g
• neutral cooking oil

  2 teaspoons
• Sri Lankan or Madras curry powder

  1 tablespoon
• ground cumin

  1 teaspoon
• ground turmeric

  1/2 teaspoon
• ground cinnamon

  1/4 teaspoon
• cayenne pepper

  1/8 teaspoon

Instructions

1. Cut 1 lb chicken thighs into 1 1/2-inch pieces and toss with 5.5 g fine sea salt. Let the chicken stand for 10 minutes while completing the remaining prep.

2. Prepare the vegetables and aromatics:

   • 1 lb green zucchini squash, quartered lengthwise and cut into 3/4-inch pieces
   • 8 oz white onion, finely diced
   • 3 garlic cloves, minced
   • 1 tablespoon grated ginger root
   • 1 lime, halved
   • 1/2 bunch cilantro, leaves and tender stems chopped

   Keep each component separate for cooking.

3. Make the spice mixture by combining:

   • 1 tablespoon Sri Lankan or Madras curry powder
   • 1 teaspoon ground cumin
   • 1/2 teaspoon ground turmeric
   • 1/4 teaspoon ground cinnamon
   • 1/8 teaspoon cayenne pepper

   Set the spice mixture beside the stove.

4. Rinse 1 cup jasmine rice until the water is nearly clear. Combine it in a saucepan with 1 1/2 cups water and 2 g fine sea salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

5. While the rice cooks, heat 2 teaspoons neutral cooking oil in a wide saucepan over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened. Add the minced garlic, grated ginger, and spice mixture; stir for 30 seconds until fragrant.

6. Add the salted chicken and cook for 3 minutes, stirring to coat it with the spices. Pour in 1 can (13.5 oz) light coconut milk and 1/4 cup water, then stir in 3 g fine sea salt. Bring to a gentle simmer and cook uncovered for 6 minutes. Add the prepared zucchini and simmer for another 7 to 9 minutes, until tender-crisp and the chicken reaches 175°F. Remove from the heat and rest for 3 minutes.

7. Squeeze the prepared lime into the curry and stir in half of the chopped cilantro. Fluff the steamed rice, divide it among three shallow bowls, and spoon over the chicken and zucchini curry. Garnish with the remaining chopped cilantro.

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Ingredients

• Seafood Counter Fish Halibut Fillet 5 Oz Skin Off

  3 fillets (5 ounces each) $19.99
• Jumbo Artichoke

  2 $4.99
• O Organics Potatoes Baby Golden

  12 ounces $4.49
• Red Bell Pepper

  1 large $1.99
• Tomatoes Campari

  8 ounces $4.99
• Lemon Large

  1 $0.99
• Garlic

  4 cloves $0.50
• Italian Parsley

  1/2 bunch (about 1/2 cup chopped) $0.99
• Extra-virgin olive oil

  4 tablespoons
• Mayonnaise

  1/3 cup
• Sherry vinegar

  1 tablespoon
• Smoked paprika

  1 teaspoon
• Saffron threads

  1/4 teaspoon
• Fine sea salt

  49 grams, divided
• Freshly ground black pepper

  1/2 teaspoon, divided
• Water

  2 quarts plus 1 tablespoon, divided
• Oyster Bay Sauvignon Blanc White Wine - 750ml

  1 bottle $12.21

Instructions

1. Heat the oven to 450°F with a rack in the upper third. Set out a large rimmed sheet pan.

2. Zest 1 large lemon, then halve it; reserve the zest and both halves. Mince 4 garlic cloves, reserving 1 clove for the aioli and 3 cloves for the vegetables. Chop 1/2 bunch Italian parsley to yield about 1/2 cup, reserving 2 tablespoons for the aioli and 6 tablespoons for finishing.

3. Pat 3 halibut fillets dry and season all over with 5 grams fine sea salt and 1/4 teaspoon freshly ground black pepper. Refrigerate uncovered for 20 minutes while preparing the vegetables.

4. Bring 2 quarts water, 38 grams fine sea salt, and 1 reserved lemon half to a boil in a wide pot. Trim the stems and top inch from 2 jumbo artichokes, remove the tough outer leaves, and quarter the artichokes lengthwise. Cut out the fuzzy chokes, immediately add the quarters to the boiling water, and simmer until barely tender, 10 to 12 minutes.

5. On the sheet pan, toss together:

   • 12 ounces baby golden potatoes, cut into 3/4-inch pieces
   • 1 large red bell pepper, cut into wide strips
   • 2 tablespoons extra-virgin olive oil
   • 1 teaspoon smoked paprika
   • 6 grams fine sea salt
   • 1/4 teaspoon freshly ground black pepper

   Spread everything in one layer and roast for 18 minutes.

6. Crush 1/4 teaspoon saffron threads into 1 tablespoon hot water and let stand for 5 minutes. Stir the saffron water into 1/3 cup mayonnaise with the reserved lemon zest, juice from the reserved uncooked lemon half, the reserved 1 minced garlic clove, and the reserved 2 tablespoons chopped parsley to make the saffron aioli; refrigerate until serving.

7. Drain the artichokes well and discard their cooked lemon half. Add the artichokes to the sheet pan along with:

   • 8 ounces Campari tomatoes, halved
   • The reserved 3 minced garlic cloves
   • 1 tablespoon extra-virgin olive oil
   • 1 tablespoon sherry vinegar

   Turn the vegetables gently, spread them around the potatoes, and roast for 10 minutes.

8. Brush the seasoned halibut with 1 tablespoon extra-virgin olive oil and nestle the fillets among the vegetables. Roast until the fish is opaque around the edges and reaches 130°F at the center, 9 to 11 minutes. Rest the fish on the pan for 3 minutes.

9. Spread saffron aioli across three warm plates, add the roasted vegetables, and place one halibut fillet on each portion. Scatter with the reserved 6 tablespoons chopped parsley and serve the extra aioli alongside.

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Ingredients

• Signature SELECT/FARMS Baby Mini Red Potatoes

  12 ounces $3.99
• Hatch chile pepper

  1 large $0.62
• Lime

  1 medium, enough for 2 tablespoons juice $0.50
• Red onion

  1/4 cup finely diced $1.49
• Cilantro

  1/4 cup chopped $0.99
• Garlic

  1 small clove, finely grated $0.50
• Water

  1 quart
• Diamond Crystal kosher salt

  20 grams
• Extra-virgin olive oil

  2 tablespoons
• Ground cumin

  1/2 teaspoon
• Smoked paprika

  1/4 teaspoon
• Black pepper

  1/8 teaspoon

Instructions

1. Halve 12 ounces baby red potatoes; quarter any that are larger than 1 1/2 inches so they cook evenly.

2. Place 1 large Hatch chile in a dry skillet over medium-high heat. Cook for 7 to 8 minutes, turning occasionally, until blistered and blackened in spots. Cover the skillet, remove it from the heat, and steam the chile for 5 minutes. Rub off the loose skin, discard the stem and seeds, and dice the flesh.

3. While the chile cooks, place the prepared potatoes in a saucepan with 1 quart water and 20 grams Diamond Crystal kosher salt. Bring to a boil over high heat, then reduce to a steady simmer and cook for 10 to 12 minutes, until the potatoes are creamy inside and easily pierced with a knife. Drain thoroughly.

4. Make the chile-lime dressing by whisking together:

   • 2 tablespoons fresh lime juice
   • 2 tablespoons extra-virgin olive oil
   • 1/4 cup finely diced red onion
   • 1/4 cup chopped cilantro
   • 1 small finely grated garlic clove
   • 1/2 teaspoon ground cumin
   • 1/4 teaspoon smoked paprika
   • 1/8 teaspoon black pepper

5. Return the warm potatoes to the dry saucepan. Add the diced Hatch chile and chile-lime dressing, then gently toss over low heat for 1 minute so the potatoes absorb the dressing without breaking apart.

6. Remove from the heat and let stand for 5 minutes. Toss once more, then plate in a shallow serving bowl for two as a warm or room-temperature BBQ side.

Want more detail? See the temperature guide.

Ingredients

• USDA Choice beef tenderloin filet mignon steak

  1 lb $28.99
• French green beans

  8 oz $2.99
• fresh blackberries

  6 oz $3.50
• shallot

  1 small shallot (about 1 oz) $0.50
• garlic

  1 clove $0.50
• fresh dill

  2 tbsp chopped $2.49
• walnuts

  1/3 cup
• dry red wine

  1/2 cup
• red wine vinegar

  1 tbsp
• honey

  2 tsp
• ground coriander

  1 tsp
• unsalted butter

  3 tbsp
• olive oil

  1 tbsp
• fine sea salt

  8.25 g, divided
• freshly ground black pepper

  1 1/4 tsp, divided
• water

  1/4 cup
• DAOU Pessimist 2021 Red Blend Wine - 750 Ml

  1 bottle $17.77

Instructions

1. Pat 1 lb filet mignon dry and portion it into 3 equal medallions if needed. Season all over with 5.5 g fine sea salt and 1 teaspoon black pepper; leave at room temperature for 20 minutes while completing the prep.

2. Finely mince 1 small shallot. Mince 1 garlic clove, finely chop 1/3 cup walnuts, and chop 2 tablespoons dill. Combine the garlic, walnuts, and 1 tablespoon dill as the bean garnish; reserve the other 1 tablespoon dill separately for plating.

3. Heat 2 teaspoons olive oil in a heavy skillet over medium-high heat until shimmering. Sear the filet medallions for 2 to 3 minutes per flat side, then briefly brown the edges, pulling them at 125°F for medium-rare. Transfer to a warm plate and rest for 8 minutes.

4. Lower the steak skillet to medium and add:

   • the prepared shallot
   • 6 oz fresh blackberries
   • 1/2 cup dry red wine
   • 1 tbsp red wine vinegar
   • 2 tsp honey
   • 1 tsp ground coriander

   Scrape up the browned bits and simmer for 6 to 7 minutes, crushing about half the berries, until the sauce lightly coats a spoon.

5. While the sauce reduces, put 8 oz green beans and 1/4 cup water in a second skillet over medium-high heat. Cover and steam for 4 minutes; uncover and cook until the water evaporates. Add:

   • 1 tsp olive oil
   • 1 tbsp unsalted butter
   • 2.25 g fine sea salt
   • the prepared bean garnish

   Sauté for 2 minutes, until the beans are crisp-tender and the walnuts smell toasted.

6. Remove the blackberry sauce from the heat. Swirl in 2 tablespoons unsalted butter, 0.5 g fine sea salt, and 1/4 teaspoon black pepper until glossy.

7. Spoon the blackberry sauce onto three warm plates. Arrange the walnut-dill green beans alongside, set one rested filet medallion over each portion of sauce, and finish with the reserved 1 tablespoon dill.

Want more detail? See the temperature guide.