Careme

Ingredients

• King Salmon Fillet

  12 ounces $24.88
• Bi-color Corn

  2 ears, husks and silk removed $0.79
• Organic Sungold Cherry Tomatoes

  6 ounces, halved $4.43
• Green Onion

  2, thinly sliced $1.39
• Lemon Bag

  1 lemon $3.32
• Extra-virgin olive oil

  1 1/2 tablespoons
• Unsalted butter

  3 tablespoons
• Kosher salt

  2 1/4 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Preheat a grill to medium-high, about 425°F, and clean the grates. Zest 1 lemon, then squeeze 2 tablespoons juice; reserve the zest and juice separately.

2. Make the tomato relish by combining:

   • 6 ounces halved Sungold cherry tomatoes
   • 2 thinly sliced green onions
   • 1/2 tablespoon extra-virgin olive oil
   • 1 tablespoon reserved lemon juice
   • 1/2 teaspoon kosher salt
   • 1/8 teaspoon black pepper

   Set the relish aside while you grill.

3. Pat 12 ounces king salmon dry, then rub it with 1 teaspoon extra-virgin olive oil and season with 1 1/4 teaspoons kosher salt and 1/4 teaspoon black pepper. Let the seasoned salmon stand while the corn begins cooking.

4. Coat 2 husked ears of bi-color corn with 2 teaspoons extra-virgin olive oil, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper.

5. Grill the seasoned corn for 8 to 10 minutes, turning every 2 minutes, until tender and charred in spots. Let it cool for 3 minutes, cut the kernels from the cobs, and fold them into the tomato relish.

6. While the corn grills, place a small grill-safe skillet over the heat and melt 3 tablespoons unsalted butter. Cook for 3 to 4 minutes, swirling frequently, until golden and nutty. Remove from the heat and carefully stir in the reserved lemon zest and remaining 1 tablespoon lemon juice to make the lemon brown butter.

7. Grill the seasoned salmon skin-side down if present, or presentation-side down if skinless, for 4 to 5 minutes with the lid closed. Flip and grill for 2 to 4 minutes more, pulling it at 125°F in the thickest part. Transfer to a plate and rest for 5 minutes.

8. Divide the charred corn-tomato relish between two plates, set the rested salmon alongside, and spoon the warm lemon brown butter over the fish.

Want more detail? See the temperature guide.

Ingredients

• Chicken Drumsticks

  1 1/4 pounds $3.99
• Organic Zucchini Squash

  12 ounces, cut into 3/4-inch half-moons $2.77
• Organic Sweet 100 Cherry Tomatoes

  8 ounces $4.43
• Organic Garlic

  2 cloves, finely grated $6.99
• Organic Lemons

  1/2 lemon (1 tablespoon juice) $1.29
• Italian Parsley Bunch

  2 tablespoons chopped $1.49
• Extra-virgin olive oil

  2 tablespoons, divided
• Kosher salt

  2 1/2 teaspoons, divided
• Black pepper

  1/2 teaspoon, divided
• Dried oregano

  1 teaspoon
• Fennel seeds

  1/2 teaspoon, lightly crushed
• Red pepper flakes

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F and line a rimmed sheet pan. Pat 1 1/4 pounds chicken drumsticks dry, then coat them with:

   • 1 tablespoon extra-virgin olive oil
   • 2 finely grated garlic cloves
   • 1 1/2 teaspoons kosher salt
   • 1/4 teaspoon black pepper
   • 1 teaspoon dried oregano
   • 1/2 teaspoon lightly crushed fennel seeds
   • 1/4 teaspoon red pepper flakes

   Arrange the drumsticks on the pan with space between them.

2. Roast the seasoned drumsticks for 15 minutes. Meanwhile, in a medium bowl, toss together:

   • 12 ounces zucchini cut into 3/4-inch half-moons
   • 8 ounces cherry tomatoes
   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon kosher salt
   • 1/4 teaspoon black pepper

3. Turn the drumsticks and spread the seasoned vegetables around them. Roast for 20 to 25 minutes, stirring the vegetables once, until the tomatoes burst, the zucchini browns, and the chicken reaches 180°F.

4. Transfer the drumsticks to a plate and rest for 5 minutes. Directly on the sheet pan, toss the roasted vegetables and pan juices with the juice from 1/2 lemon (1 tablespoon) and 2 tablespoons chopped Italian parsley.

5. Divide the lemony roasted zucchini and tomatoes between two plates, add the rested drumsticks, and spoon the seasoned pan juices over everything.

Want more detail? See the temperature guide.

Ingredients

• Extra Large Peeled Deveined White Shrimp 26/30 Count

  12 ounces $14.99
• Organic Baby Bok Choy

  1 pound $2.99
• Organic Long Grain White Rice

  3/4 cup $4.49
• Green Onion

  3 $1.39
• Water

  1 1/2 cups
• Kosher salt

  1/2 teaspoon
• Garlic

  3 cloves
• Fresh ginger

  1 tablespoon grated
• Low-sodium soy sauce

  2 tablespoons
• Oyster sauce

  1 tablespoon
• Shaoxing wine or dry sherry

  2 tablespoons
• Cornstarch

  2 teaspoons
• Granulated sugar

  1 teaspoon
• Toasted sesame oil

  1 teaspoon
• Ground white pepper

  1/4 teaspoon
• Neutral cooking oil

  2 tablespoons

Instructions

1. Prepare the stir-fry ingredients:

   • Pat 12 ounces shrimp dry.
   • Trim 1 pound baby bok choy; cut the stems into 1-inch pieces and roughly chop the leaves, keeping them separate.
   • Thinly slice 3 green onions, separating the white and green parts.
   • Mince 3 garlic cloves.
   • Grate 1 tablespoon fresh ginger.

   Set each component near the stove.

2. Rinse 3/4 cup rice until the water is mostly clear. Combine it in a small saucepan with 1 1/4 cups water and 1/4 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 5 minutes.

3. Toss the prepared shrimp with 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground white pepper. Let marinate for 5 minutes.

4. Make the stir-fry sauce by whisking together:

   • 2 tablespoons low-sodium soy sauce
   • 1 tablespoon oyster sauce
   • 1 tablespoon Shaoxing wine
   • 1 teaspoon cornstarch
   • 1 teaspoon granulated sugar
   • 1 teaspoon toasted sesame oil
   • 1/4 cup water

   Set the sauce beside the stove.

5. Heat a large wok or skillet over high heat. Add 1 tablespoon neutral cooking oil, followed by the bok choy stems. Stir-fry for 2 minutes. Add the garlic, ginger, and green onion whites; stir-fry for 30 seconds. Add the bok choy leaves and cook for 1 minute, until just wilted. Transfer the vegetables to a plate.

6. Return the wok to high heat and add 1 tablespoon neutral cooking oil. Add the marinated shrimp in one layer and stir-fry for 2 minutes, turning once. Stir the sauce, pour it into the wok, and return the cooked bok choy. Toss for 1 to 2 minutes, until the sauce is glossy and the shrimp reach 145°F.

7. Fluff the rested rice and divide it between two shallow bowls. Spoon the shrimp, bok choy, and sauce over the rice, then finish with the sliced green onion tops.

Want more detail? See the temperature guide.