Careme

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.

Ingredients

• Whole Cooked Dungeness Crab

  1 whole crab (about 2 lb, yielding about 8 oz picked meat) $15.99
• Fresh Red Hothouse Bell Pepper

  2 large peppers $1.67
• Smart Way™ Jasmine Rice

  1/2 cup dry $3.59
• Jumbo Yellow Onion

  4 oz $0.99
• Sleeved Celery

  3 oz $1.89
• Garlic

  2 cloves
• Fresh Organic Lemon

  1 lemon (for 1 tablespoon juice) $1.29
• Water

  1 cup
• Unsalted butter

  2 tablespoons, divided
• Olive oil

  2 teaspoons
• Diamond Crystal kosher salt flakes

  2 1/2 teaspoons, divided
• Sweet paprika

  1 1/4 teaspoons, divided
• Dried thyme

  1/2 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Black pepper

  1/4 teaspoon
• Large egg

  1
• Worcestershire sauce

  1 teaspoon
• Panko breadcrumbs

  6 tablespoons, divided
• Fresh parsley

  2 tablespoons chopped, divided
• Mayonnaise

  1/4 cup
• Dijon mustard

  1 teaspoon
• Hot sauce

  1/2 teaspoon

Instructions

1. Before turning on the heat, complete the main prep:

   • Clean 1 whole cooked Dungeness crab, reserving about 8 ounces picked crab meat; carefully discard every piece of shell and cartilage.
   • Halve 2 large red bell peppers lengthwise through the stems, then remove the seeds and membranes.
   • Dice 4 ounces yellow onion.
   • Dice 3 ounces celery.
   • Mince 2 garlic cloves.
   • Juice 1 lemon to yield 1 tablespoon juice.
   • Chop 2 tablespoons fresh parsley.

   Keep the crab meat in large flakes and set each prepared component aside.

2. Make the Creole spice mixture by combining:

   • 1 teaspoon sweet paprika
   • 1/2 teaspoon dried thyme
   • 1/8 teaspoon cayenne pepper
   • 1/4 teaspoon black pepper

   Set aside.

3. Heat the oven to 425°F. Brush the prepared pepper halves with 2 teaspoons olive oil and season their interiors with 1 teaspoon Diamond Crystal kosher salt flakes. Arrange them cut-side up in a baking dish.

4. While the oven heats, combine 1/2 cup dry jasmine rice, 1 cup water, and 1/2 teaspoon Diamond Crystal kosher salt flakes in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and keep covered.

5. Once the oven reaches 425°F, roast the prepared peppers for 12 minutes. Meanwhile, melt 1 tablespoon unsalted butter in a skillet over medium heat. Add the prepared onion, celery, and garlic with 1/2 teaspoon Diamond Crystal kosher salt flakes; cook for 5 minutes. Stir in the Creole spice mixture and cook for 30 seconds, then remove from the heat.

6. Fluff the cooked rice. Gently fold the rice, cooked aromatics, picked crab meat, and 1/2 teaspoon Diamond Crystal kosher salt flakes together. Then fold in:

   • 1 large egg, beaten
   • 1 teaspoon Worcestershire sauce
   • 1 teaspoon prepared lemon juice
   • 4 tablespoons panko breadcrumbs
   • 1 tablespoon prepared chopped parsley

   Mix only until the filling holds together, keeping visible flakes of crab intact.

7. Divide the crab filling among the four roasted pepper halves. Melt 1 tablespoon unsalted butter and combine it with 2 tablespoons panko breadcrumbs; scatter the buttered crumbs over the filling. Bake at 425°F for 12 minutes, until golden and the center of the filling reaches 160°F.

8. While the stuffed peppers bake, make the lemon remoulade by stirring together:

   • 1/4 cup mayonnaise
   • 1 teaspoon Dijon mustard
   • 2 teaspoons prepared lemon juice
   • 1/4 teaspoon sweet paprika
   • 1/2 teaspoon hot sauce
   • 1 tablespoon prepared chopped parsley

   Keep chilled until serving.

9. Rest the baked peppers for 3 minutes. Spoon the lemon remoulade onto two plates, set two stuffed pepper halves on each, and serve hot.

Want more detail? See the temperature guide.

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.

Want more detail? See the temperature guide.