Careme

Ingredients

• Ground Pork NAE, 16 OZ

  16 ounces $5.99
• Organic Zucchini Squash

  12 ounces $2.77
• Organic Jasmine Thai White Rice, 32 OZ

  3/4 cup $4.49
• Lime

  1 lime $0.69
• Cilantro Bunch

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

  1 1/4 cups
• Kosher salt

  1/2 teaspoon
• Fish sauce

  1 1/2 tablespoons
• Low-sodium soy sauce

  1 tablespoon
• Brown sugar

  2 teaspoons
• Crushed red pepper flakes

  1/2 teaspoon
• Garlic

  3 cloves
• Neutral cooking oil

  1 tablespoon

Instructions

1. Break 16 ounces ground pork into bite-size clumps and season with 1/4 teaspoon kosher salt. Cut 12 ounces zucchini into 1/2-inch half-moons, finely chop 3 garlic cloves, and chop 1/4 cup cilantro leaves and tender stems.

2. Make the stir-fry sauce by combining:

   • 1 1/2 tablespoons fish sauce
   • 1 tablespoon low-sodium soy sauce
   • 2 teaspoons brown sugar
   • 1 tablespoon juice squeezed from 1 lime
   • 1/2 teaspoon crushed red pepper flakes

   Stir until the sugar mostly dissolves.

3. Combine 3/4 cup jasmine rice, 1 1/4 cups water, and 1/4 teaspoon kosher salt in a small saucepan. Bring to a boil over high heat, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes; fluff with a fork.

4. While the rice cooks, heat 1 tablespoon neutral cooking oil in a large skillet over medium-high heat. Add the seasoned pork in one layer and leave it undisturbed for 2 minutes. Stir-fry for another 4 to 5 minutes, breaking up larger pieces, until browned and cooked to 160°F. Transfer the pork to a plate.

5. Add the prepared zucchini to the hot skillet and stir-fry for 3 to 4 minutes until browned but still crisp-tender. Add the prepared garlic and cook for 30 seconds.

6. Return the cooked pork to the skillet, pour in the stir-fry sauce, and toss over high heat for 1 to 2 minutes until the pork and zucchini are glossy. Remove from the heat and fold in the prepared cilantro.

7. Divide the fluffed rice between two shallow bowls and spoon the pork-zucchini stir-fry over it, including the pan sauce.

Want more detail? See the temperature guide.

Ingredients

• Chicken drumsticks

  6 drumsticks (about 1 1/2 pounds) $2.49
• Bi-color corn

  4 ears, shucked $0.79
• Limes

  2 $0.69
• Red onion

  1/2 small, finely diced (about 1/3 cup) $1.99
• Cilantro

  1/4 cup, chopped $1.19
• Achiote paste

  2 tablespoons
• Olive oil

  2 tablespoons
• Honey

  1 tablespoon
• Garlic

  2 cloves, finely grated
• Dried oregano

  1 teaspoon
• Ground cumin

  1/2 teaspoon
• Kosher salt

  1 1/2 teaspoons
• Black pepper

  1/4 teaspoon

Instructions

1. Preheat a grill to medium, about 400°F, and clean and oil the grates.

2. Zest 2 limes and squeeze 3 tablespoons juice, setting aside 1 tablespoon juice for the relish. In a large bowl, whisk together:

   • 2 tablespoons achiote paste
   • 1 tablespoon olive oil
   • 1 tablespoon honey
   • Zest of 2 limes
   • 2 tablespoons lime juice
   • 2 finely grated garlic cloves
   • 1 teaspoon dried oregano
   • 1/2 teaspoon ground cumin
   • 1 teaspoon kosher salt

   Add 6 chicken drumsticks and turn until thoroughly coated. Let stand for 10 minutes while preparing the relish and corn.

3. Make the relish by stirring together:

   • 1/2 small red onion, finely diced
   • 1/4 cup chopped cilantro
   • Reserved 1 tablespoon lime juice
   • 1/4 teaspoon kosher salt

   Set aside for serving.

4. Rub 4 shucked ears of corn with 1 tablespoon olive oil, then season them with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.

5. Place the marinated drumsticks on the grill, close the lid, and cook for 12 minutes. Turn the chicken and add the corn. Grill for another 12 to 15 minutes, turning the drumsticks and corn every few minutes, until the corn is lightly charred and the chicken reaches 175°F at the thickest part without touching bone.

6. Transfer the chicken and corn to a platter and rest the chicken for 5 minutes.

7. Plate 3 drumsticks and 2 ears of corn per person, spooning the cilantro-onion relish over the chicken and alongside the corn.

Want more detail? See the temperature guide.

Ingredients

• King Salmon Fillet

  12 ounces $24.88
• Organic Dry Farmed Tomato

  8 ounces $4.99
• Yellow Potato

  10 ounces $1.69
• Italian Parsley Bunch

  1/4 cup chopped leaves $1.49
• Organic Garlic, 3 CT

  2 cloves $2.69
• Organic Lemons

  1/2 lemon $1.29
• extra-virgin olive oil

  3 tablespoons
• kosher salt

  1 1/2 teaspoons
• black pepper

  1/4 teaspoon
• smoked paprika

  1 teaspoon
• sherry vinegar

  1 tablespoon
• toasted sliced almonds

  2 tablespoons

Instructions

1. Heat the oven to 450°F with a rack in the upper third. Prepare the produce:

   • Halve 10 ounces yellow potatoes lengthwise.
   • Cut 8 ounces dry-farmed tomatoes into thick wedges.
   • Smash and peel 2 garlic cloves.
   • Chop 1/4 cup Italian parsley leaves.
   • From 1/2 lemon, finely grate 1 teaspoon zest and squeeze 1 tablespoon juice.

   Keep the potatoes, tomatoes, garlic, parsley, lemon zest, and lemon juice separate.

2. On a rimmed sheet pan, toss together:

   • The prepared potatoes
   • 1 tablespoon extra-virgin olive oil
   • 1/2 teaspoon kosher salt
   • 1/2 teaspoon smoked paprika
   • 1/8 teaspoon black pepper

   Arrange the potatoes cut-side down and roast for 15 minutes.

3. Pat 12 ounces king salmon dry, then coat it with 1 tablespoon extra-virgin olive oil, 3/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Toss the prepared tomatoes and garlic with 1 tablespoon extra-virgin olive oil and 1/4 teaspoon kosher salt.

4. Turn the potatoes and push them to one side of the pan. Place the salmon skin-side down on the other side and scatter the tomatoes and garlic around it. Roast for 9–12 minutes, until the salmon reaches 125°F at its thickest point and the tomatoes soften and blister.

5. Transfer the salmon to a plate and rest it for 5 minutes. Place the roasted tomatoes and garlic in a shallow bowl and crush them into a chunky picada. Fold in:

   • 1 tablespoon sherry vinegar
   • 1/2 teaspoon smoked paprika
   • The prepared 1/4 cup chopped parsley
   • The prepared 1 teaspoon lemon zest
   • The prepared 1 tablespoon lemon juice
   • 2 tablespoons toasted sliced almonds

   Stir until evenly combined.

6. Spoon the roasted tomato picada over the salmon and plate with the crisp paprika potatoes alongside.

Want more detail? See the temperature guide.