Careme

Ingredients

• Boneless Skinless Chicken Thighs

  12 ounces $5.99
• Organic Eggplant

  1 medium (about 1 pound) $3.10
• Organic Long Grain White Rice

  1/2 cup dry $4.19
• Sweet Onion

  1/2 medium $1.66
• Green Onion

  2 $1.39
• Organic Garlic

  4 cloves $2.69
• Low-sodium soy sauce

  1/4 cup
• Cane vinegar or unseasoned rice vinegar

  1/3 cup
• Water

  1 1/4 cups
• Brown sugar

  1 tablespoon
• Neutral cooking oil

  2 tablespoons
• Bay leaves

  2
• Whole black peppercorns

  1 teaspoon
• Kosher salt

  3/4 teaspoon

Instructions

1. Pat 12 ounces boneless skinless chicken thighs dry, season with 1/4 teaspoon kosher salt, and let stand for 10 minutes while beginning the other prep.
2. Rinse 1/2 cup dry organic long-grain white rice. Combine the 1/2 cup rice with 3/4 cup water and 1/4 teaspoon kosher salt in a small saucepan; bring to a boil, cover, and simmer over low heat for 15 minutes, then remove from the heat and rest, covered, for 5 minutes.
3. Whisk together 1/4 cup low-sodium soy sauce, 1/3 cup cane vinegar, 1/2 cup water, and 1 tablespoon brown sugar; set the adobo mixture aside.
4. Heat 1 tablespoon neutral cooking oil in a wide, deep skillet over medium-high heat. Cut 1 medium organic eggplant into 1-inch pieces, season with 1/4 teaspoon kosher salt, and cook for 7 minutes, turning occasionally, until browned; transfer to a plate.
5. Add 1 tablespoon neutral cooking oil to the skillet and brown the 12 ounces seasoned chicken thighs for 3 minutes per side. Thinly slice 1/2 medium sweet onion, mince 4 garlic cloves, add both to the skillet, and cook for 2 minutes.
6. Pour in the prepared adobo mixture and add 2 bay leaves and 1 teaspoon whole black peppercorns. Cover and simmer over medium-low heat for 10 minutes; return the browned pieces from 1 medium eggplant and simmer uncovered for 6–8 minutes, until the sauce lightly coats the ingredients and the chicken reaches 165°F.
7. Remove and discard 2 bay leaves, then rest the braise for 3 minutes. Divide the rice cooked from 1/2 cup dry rice and the adobo between two shallow bowls, then top with 2 thinly sliced green onions and serve.

Ingredients

• Boneless Pork Loin Chop

  12 ounces, preferably 2 chops about 1 inch thick $6.21
• Bi-color Corn

  2 ears $0.79
• Organic Heirloom Tomatoes

  8 ounces $4.43
• Red Onion

  1/4 cup finely diced $1.99
• Green Jalapeno Pepper

  1 small, finely chopped $2.99
• Cilantro Bunch

  1/4 cup chopped leaves and tender stems $1.19
• Lime

  1, zest and juice separated $0.69
• Olive oil

  2 tablespoons
• Chili powder

  1 1/2 teaspoons
• Ground cumin

  1 teaspoon
• Kosher salt

  1 3/4 teaspoons
• Ground black pepper

  1/4 teaspoon

Instructions

1. Heat a grill to medium-high, about 425°F. Shuck 2 ears Bi-color Corn; dice 8 ounces Organic Heirloom Tomatoes and 1/4 cup Red Onion; finely chop 1 small Green Jalapeno Pepper and 1/4 cup cilantro; then zest and juice 1 lime separately.
2. Pat 12 ounces Boneless Pork Loin Chop very dry. Rub with 1 tablespoon olive oil, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and the zest of 1 lime; let stand for 10 minutes while the grill finishes heating.
3. Combine 8 ounces diced Organic Heirloom Tomatoes, 1/4 cup diced Red Onion, 1 small chopped Green Jalapeno Pepper, 1/4 cup chopped cilantro, 2 teaspoons olive oil, 1/2 teaspoon kosher salt, and the juice of 1 lime; set the salsa aside.
4. Rub 2 ears shucked Bi-color Corn with 1 teaspoon olive oil, 1/2 teaspoon chili powder, and 1/4 teaspoon kosher salt. Place the 2 ears corn on the grill; after 2 minutes, turn the 2 ears corn and add the 12 ounces seasoned Boneless Pork Loin Chop. Continue grilling the 2 ears corn for 8–10 minutes, turning every 2–3 minutes, while grilling the 12 ounces pork for 4–5 minutes per side, until the corn is charred and the pork reaches 145°F.
5. Transfer the 12 ounces grilled Boneless Pork Loin Chop and 2 ears grilled Bi-color Corn to a platter; rest both for 5 minutes so the pork stays juicy and the corn remains warm.
6. Divide the 12 ounces rested Boneless Pork Loin Chop and 2 ears grilled Bi-color Corn between two plates, then spoon 1/2 of the prepared heirloom tomato salsa over each serving of pork.

Ingredients

• King Salmon Fillet

  12 ounces $29.99
• Organic Heirloom Tomatoes

  12 ounces $4.43
• walnut halves

  1/2 cup
• organic Italian parsley leaves

  1/2 cup loosely packed $2.29
• organic cilantro leaves

  1/4 cup loosely packed $1.99
• organic garlic

  2 cloves $2.69
• organic lemon

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

  3 tablespoons
• ground coriander

  1 teaspoon
• smoked paprika

  1/2 teaspoon
• red pepper flakes

  1/4 teaspoon
• honey

  1 teaspoon
• water

  3 tablespoons
• kosher salt

  2 teaspoons
• freshly ground black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F and line a rimmed sheet pan with parchment; cut 12 ounces Organic Heirloom Tomatoes into thick wedges, roughly chop 1/2 cup organic Italian parsley leaves and 1/4 cup organic cilantro leaves, and mince 2 cloves organic garlic.
2. Spread 1/2 cup walnut halves on the prepared pan, toast for 5 minutes, then transfer them to a plate and cool for 5 minutes.
3. Toss 12 ounces tomato wedges with 1 tablespoon extra-virgin olive oil, 3/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper on the sheet pan; roast for 10 minutes.
4. Pat 12 ounces King Salmon Fillet dry and rub it with 1 tablespoon extra-virgin olive oil, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper; nestle it among the 12 ounces partially roasted tomatoes and roast for 9 to 12 minutes, until the center reaches 125–130°F for medium or 145°F for fully cooked, then rest for 5 minutes.
5. In a food processor, pulse the toasted 1/2 cup walnut halves, roughly chopped 1/2 cup organic Italian parsley leaves, roughly chopped 1/4 cup organic cilantro leaves, minced 2 cloves organic garlic, 1 teaspoon organic lemon zest, 2 tablespoons organic lemon juice, 1 tablespoon extra-virgin olive oil, 1 teaspoon ground coriander, 1/2 teaspoon smoked paprika, 1/4 teaspoon red pepper flakes, 1 teaspoon honey, 3 tablespoons water, and 1/4 teaspoon kosher salt into a textured sauce.
6. Divide the 12 ounces roasted heirloom tomatoes between two plates, portion the 12 ounces roasted king salmon over them, and finish each serving with half of the walnut-herb sauce.