Careme

Ingredients

• Boneless Skinless Chicken Thighs

  1 pound $6.49
• Organic Rainbow Peppers

  3 peppers $5.54
• Organic Heirloom Tomatoes

  12 ounces $4.43
• Yellow Onion

  1 medium $1.49
• Organic Garlic

  3 cloves $6.99
• Italian Parsley Bunch

  2 tablespoons chopped $1.49
• Extra-virgin olive oil

  2 tablespoons
• Smoked paprika

  1 1/2 teaspoons
• Dried thyme

  1/2 teaspoon
• Kosher salt

  2 1/2 teaspoons
• Black pepper

  1/2 teaspoon
• Sherry vinegar

  1 tablespoon

Instructions

1. Heat the oven to 450°F and position a rack in the upper third. Have a large rimmed sheet pan ready.

2. Prepare the produce:

   • Core and slice 3 Organic Rainbow Peppers into 1/2-inch strips.
   • Cut 12 ounces Organic Heirloom Tomatoes into wedges.
   • Halve and thinly slice 1 medium Yellow Onion.
   • Mince 3 cloves Organic Garlic.
   • Chop enough Italian Parsley to yield 2 tablespoons.

   Set the parsley aside for plating.

3. Pat 1 pound Boneless Skinless Chicken Thighs dry and trim any large pieces of excess fat. Coat the chicken with:

   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon smoked paprika
   • 1 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Set aside while seasoning the vegetables.

4. On the sheet pan, toss the prepared peppers, tomatoes, onion, and garlic with:

   • 1 tablespoon extra-virgin olive oil
   • 1/2 teaspoon smoked paprika
   • 1/2 teaspoon dried thyme
   • 1 1/2 teaspoons kosher salt
   • 1/4 teaspoon black pepper

   Spread the vegetables into an even layer and arrange the seasoned chicken over them.

5. Roast for 25 to 30 minutes, stirring the vegetables around the chicken after 15 minutes, until the vegetables are tender and lightly charred and the thickest chicken thigh reaches 165°F.

6. Transfer the chicken to a plate and let it rest for 5 minutes. Drizzle 1 tablespoon sherry vinegar over the roasted vegetables and toss directly on the pan, scraping up the flavorful browned juices.

7. Divide the pepper-tomato mixture between two shallow bowls, place the roasted chicken on top, and finish with the prepared parsley.

Ingredients

• Coho salmon fillet

  12 ounces, skin-on and cut into 2 portions $15.99
• Organic jasmine Thai white rice

  3/4 cup $4.19
• Slicing cucumbers

  2 medium $0.99
• Limes

  2 medium, for 1 teaspoon zest and 3 tablespoons juice $0.69
• Cilantro

  1/2 cup chopped, divided $1.19
• Green onion

  2, thinly sliced and divided
• Thai pepper

  1 small, thinly sliced $6.99
• Organic garlic

  2 cloves, finely grated $6.99
• Water

  1 1/4 cups
• Kosher salt

  1 1/4 teaspoons, divided
• Fish sauce

  1 tablespoon plus 1 teaspoon, divided
• Low-sodium soy sauce

  1 tablespoon
• Light brown sugar

  1 tablespoon plus 2 teaspoons, divided
• Unseasoned rice vinegar

  1 tablespoon
• Neutral cooking oil

  1 tablespoon

Instructions

1. Rinse 3/4 cup jasmine rice under cool water. Combine the rice in a small saucepan with 1 1/4 cups water and 3/4 teaspoon kosher 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.

2. Make the cucumber salad. Thinly slice 2 medium slicing cucumbers and toss them in a bowl with:

   • 1/4 cup chopped cilantro
   • 1 thinly sliced green onion
   • 1 thinly sliced small Thai pepper
   • 2 tablespoons lime juice
   • 1 tablespoon unseasoned rice vinegar
   • 2 teaspoons light brown sugar
   • 1 teaspoon fish sauce

   Let the salad stand for 15 minutes, tossing once halfway through.

3. Preheat a clean grill to medium-high, about 425°F. Stir together the glaze:

   • 1 teaspoon lime zest
   • 1 tablespoon lime juice
   • 1 tablespoon fish sauce
   • 1 tablespoon low-sodium soy sauce
   • 1 tablespoon light brown sugar
   • 2 finely grated garlic cloves

   Set the glaze beside the grill.

4. Pat 12 ounces coho salmon dry and check for pin bones. Season the two portions with 1/2 teaspoon kosher salt, then coat them all over with 1 tablespoon neutral cooking oil.

5. Place the salmon flesh-side down on the grill and cook without moving for 2 minutes. Carefully flip it skin-side down, brush the flesh generously with all of the glaze, and close the lid. Cook without flipping again for 4 to 6 minutes, until the thickest part reaches 125°F to 130°F for medium doneness. Transfer to a clean plate and rest for 3 minutes; cook to 145°F instead when serving anyone at elevated risk from foodborne illness.

6. Fluff the cooked rice with 1/4 cup chopped cilantro and 1 thinly sliced green onion.

7. Divide the cilantro rice between two plates and top with the grilled salmon. Drain excess dressing from the cucumber salad and serve it alongside.

Ingredients

• Lobster Tail 4 oz

  2 tails (4 ounces each) $9.99
• Organic Heirloom Tomatoes

  1 pound $4.43
• Arborio White Rice

  3/4 cup $2.69
• Yellow Onion

  1/2 medium $1.49
• Organic Garlic

  2 cloves $6.99
• Organic Lemons

  1 medium $1.29
• Italian Parsley Bunch

  1/4 cup chopped leaves $1.49
• Seafood or chicken stock

  2 1/2 cups
• Dry white wine

  1/2 cup
• Extra-virgin olive oil

  3 tablespoons
• Smoked paprika

  1 teaspoon
• Saffron threads

  1/16 teaspoon
• Sherry vinegar

  1 tablespoon
• Kosher salt

  1 teaspoon
• Black pepper

  1/4 teaspoon

Instructions

1. Prepare the produce: grate 10 ounces Organic Heirloom Tomatoes through the large holes of a box grater, discarding the skins, and cut 6 ounces into wedges. Dice 1/2 medium Yellow Onion, mince 2 cloves Organic Garlic, and chop 1/4 cup Italian Parsley leaves; divide the parsley into two 2-tablespoon portions. Halve 1 medium Organic Lemon, juice one half, and cut the other half into wedges.

2. Season 2 Lobster Tail 4 oz tails with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Bring 2 1/2 cups seafood or chicken stock and 1/16 teaspoon saffron threads to a gentle simmer in a saucepan. Add the lobster tails, cover, and poach for 90 seconds—just long enough to slightly firm the meat. Transfer the tails to a plate and let them cool for 3 minutes.

3. Use kitchen shears to cut through the lobster shells, then remove the still-translucent meat and cut it into large medallions. Refrigerate the lobster meat until needed. Return the empty shells to the saffron stock, simmer gently for 8 minutes, then discard the shells and keep the stock hot.

4. While the shells simmer, heat 2 tablespoons extra-virgin olive oil in a wide, deep skillet over medium heat. Add the diced onion and 1/4 teaspoon kosher salt; cook for 5 minutes until softened. Stir in the minced garlic and 1 teaspoon smoked paprika for 30 seconds, then add the grated tomatoes and cook for 7 minutes, stirring occasionally, until thick and glossy.

5. Stir 3/4 cup Arborio White Rice into the sofrito and toast for 1 minute. Pour in 1/2 cup dry white wine and simmer for about 2 minutes, until mostly absorbed. Add the hot saffron stock, bring to a gentle simmer, and cook uncovered for 16 to 18 minutes, stirring occasionally, until the rice is tender but remains slightly brothy.

6. While the rice simmers, gently toss the tomato wedges with:

   • 1 tablespoon extra-virgin olive oil
   • 1 tablespoon sherry vinegar
   • 1/4 teaspoon kosher salt
   • 1/8 teaspoon black pepper
   • 2 tablespoons chopped Italian Parsley

   Set the salad aside until serving.

7. Fold the chilled lobster medallions into the gently simmering rice with 1/4 teaspoon kosher salt. Cook for 2 to 3 minutes, turning the medallions once, until the lobster is opaque and just firm; avoid boiling. Remove from the heat, stir in the prepared lemon juice and 2 tablespoons chopped Italian Parsley, and rest for 3 minutes.

8. Spoon the saffron lobster rice into two shallow bowls, arranging the medallions prominently on top. Serve the heirloom tomato salad alongside and garnish with the prepared lemon wedges.