Careme

Location: Fred Meyer - Issaquah (6100 E Lake Sammamish Pkwy Se)

Smoky Hatch chiles and late-season sweet corn make these quick pork-and-rice bowls taste like an early fall harvest.

Drink pairing: A crisp Sauvignon Blanc balances the sweet corn, seared pork, and lime.

Trim 12 oz pork tenderloin and slice it into 3/4-inch medallions. Toss with 1 1/2 tsp Diamond Crystal kosher salt, 1/2 tsp ground cumin, and 1/2 tsp dried oregano. Let stand for 10 minutes while you prepare the vegetables.
Shuck 2 ears of sweet corn and cut the kernels from the cobs.
Stem, seed, and dice 6 oz mild Hatch chiles; mince 2 garlic cloves. Cut 1 lime into wedges.
Rinse 1/2 cup dry white rice. Bring it to a boil in a small covered saucepan with 3/4 cup water and 1/4 tsp Diamond Crystal kosher salt. Reduce to low, cook for 15 minutes, then turn off the heat and leave covered for 5 minutes.
While the rice cooks, heat 1 tsp olive oil in a large skillet over medium-high heat. Cook the diced chiles with 1/2 tsp Diamond Crystal kosher salt for about 5 minutes, until softened and lightly blistered. Stir in the minced garlic for 30 seconds, then transfer the chile mixture to a bowl.
Heat 2 tsp olive oil in the skillet over medium-high heat. Add the corn kernels and 3/4 tsp Diamond Crystal kosher salt; cook undisturbed for 2 minutes, then stir and cook about 3 minutes more, until browned in spots. Transfer to a bowl.
Heat 1 tbsp olive oil in the skillet over medium-high heat. Sear the pork medallions for about 3 minutes per side, until they reach 145°F. Rest for 3 minutes.
Fluff the rice and divide it between two bowls. Top with the pork and Hatch chiles, spoon the charred corn alongside, and serve with the lime wedges to squeeze over everything.

Juicy oregano chicken roasts alongside tender eggplant, crisp potatoes, and late-season tomatoes for a Greek-inspired dinner on one pan.

Drink pairing: A crisp Sauvignon Blanc complements the lemon and oregano.

Preheat the oven to 425°F. Prepare the vegetables and lemon:
- Cut 12 oz Yukon Gold potatoes into 3/4-inch pieces.
- Cut 12 oz eggplant into 1-inch pieces.
- Quarter 8 oz Roma tomatoes.
- Mince 2 garlic cloves.
- Cut 1 lemon into wedges.
Keep the tomatoes and garlic separate from the potatoes and eggplant.
Pat the chicken dry and coat it with:
- 1 lb boneless skinless chicken thighs
- 1 teaspoon olive oil
- 1 1/8 teaspoons Morton kosher salt
- 1 teaspoon dried oregano
Set aside while the potatoes begin roasting.
Toss the potatoes with 1 tablespoon olive oil and 3/4 teaspoon Morton kosher salt. Spread them across a large rimmed sheet pan and roast for 12 minutes.
Toss the eggplant with 1 tablespoon olive oil and 3/4 teaspoon Morton kosher salt. Turn the potatoes, then add the eggplant and chicken to the pan in a single layer. Roast for 15 minutes.
Toss the tomatoes and garlic with 1/2 teaspoon Morton kosher salt. Add them to the pan and roast about 10 minutes more, until the chicken reaches 175°F and the potatoes are tender. Rest the chicken for 5 minutes.
Divide the chicken, potatoes, eggplant, and tomatoes between two plates. Serve with the lemon wedges for squeezing over everything.

Crisp-skinned coho salmon gets a dinner-party finish from a warm apple-shallot sauce, with September golden beets and potatoes roasting alongside.

Drink pairing: A lightly oaked Chardonnay complements the coho and buttery apple-shallot sauce.

Heat the oven to 425°F. Scrub and cut 12 oz Yukon Gold potatoes into ½-inch pieces. Trim and scrub 1 bunch baby golden beets (about 8 oz trimmed), then cut them into small wedges.
Core and finely dice 1 medium Gala apple. Finely chop 1 small shallot (about 2 oz) and strip and chop 1 teaspoon fresh thyme leaves.
Pat 12 oz coho salmon dry and cut it into two portions. Season all over with 1½ teaspoons Diamond Crystal kosher salt; set aside while the vegetables roast.
Toss the prepared potatoes and beets with 1 tablespoon olive oil and 2 teaspoons Diamond Crystal kosher salt. Spread on a baking sheet and roast for 27–30 minutes, turning once, until tender and browned.
When the vegetables have about 12 minutes left, heat 1 teaspoon olive oil in a skillet over medium-high heat. Place the salmon skin-side down and cook for 4–5 minutes until the skin is crisp. Flip and cook for 2–3 minutes more, pulling the salmon at 125°F in the thickest part. Transfer to a plate and rest for 3 minutes while you make the sauce.
Lower the skillet heat to medium. Melt 1 tablespoon unsalted butter, then add the prepared apple and shallot; cook for about 3 minutes until softened. Stir in 1 tablespoon apple cider vinegar, 2 tablespoons water, and the prepared thyme. Simmer for about 2 minutes until lightly syrupy.
Divide the roasted beets and potatoes between two plates, set the salmon alongside, and spoon the warm apple-shallot sauce around it.

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Planned by Careme.