Careme

Ingredients

• Boneless Skinless Chicken Thighs

  1 pound $5.99
• Bi-color Corn

  2 ears $0.79
• Sweet Onion

  1 large onion $1.66
• Lemon

  1 lemon $0.89
• Dijon mustard

  2 tablespoons
• Garlic

  2 cloves
• Cayenne pepper

  1/4 teaspoon
• Kosher salt

  1 1/4 teaspoons
• Black pepper

  1/2 teaspoon
• Olive oil

  2 tablespoons
• Water

  1/2 cup
• Cilantro Bunch

  1/4 cup chopped cilantro $1.19

Instructions

1. Thinly slice 1 large sweet onion, mince 2 garlic cloves, shuck 2 ears bi-color corn and cut off the kernels, zest and juice 1 lemon, and chop 1/4 cup cilantro.
2. Combine 1 pound boneless skinless chicken thighs with the zest and juice of 1 lemon, 2 tablespoons Dijon mustard, 2 minced garlic cloves, 1/4 teaspoon cayenne pepper, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper; marinate for 10 minutes.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the kernels from 2 ears bi-color corn in an even layer, season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper, and cook for 4 to 5 minutes, stirring only occasionally, until tender and charred in spots; transfer to a plate.
4. Lift the marinated 1 pound chicken thighs from the marinade, reserving the marinade. Heat 1 tablespoon olive oil in the skillet, sear the chicken for 3 minutes per side, and transfer it to a clean plate.
5. Add 1 sliced large sweet onion and 1/4 teaspoon kosher salt to the skillet and cook over medium heat for 4 minutes. Stir in all the reserved marinade and 1/2 cup water, bring to a full simmer for 1 minute, then return the seared 1 pound chicken thighs to the skillet. Cover and braise for 12 to 15 minutes, until the sauce thickens and the chicken reaches 165°F.
6. Divide the braised chicken, sweet onion, and lemon-mustard sauce between two plates; spoon the charred kernels from 2 ears bi-color corn alongside and finish with 1/4 cup chopped cilantro.

Ingredients

• Ground Beef 80% Lean/ 20% Fat

  10 ounces $5.99
• Organic Eggplant

  1 medium $3.10
• Organic Whole Grain Bulgur Wheat

  1/2 cup dry $2.99
• Organic Heirloom Tomatoes

  1 large $4.43
• Sweet Onion

  1/4 medium $1.66
• Organic Italian Parsley

  1/4 cup chopped $2.29
• Organic Garlic

  2 cloves $2.69
• Lemon

  2 tablespoons juice $0.89
• Plain Greek yogurt

  1/2 cup
• Extra-virgin olive oil

  3 tablespoons
• Ground cumin

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Dried oregano

  1/2 teaspoon
• Aleppo pepper

  1/2 teaspoon
• Kosher salt

  2 1/2 teaspoons
• Ground black pepper

  5/8 teaspoon
• Water

  1 cup

Instructions

1. Start preheating a gas or charcoal grill to medium-high heat, about 425°F, and clean the grates.
2. Chop 1/4 cup Italian parsley, separating it into one 3-tablespoon portion and one 1-tablespoon portion. Mince 1 garlic clove and finely grate 1 garlic clove. Cut 1 medium eggplant lengthwise into 1/2-inch planks. Chop 1 large heirloom tomato and thinly slice 1/4 medium sweet onion.
3. Bring 1 cup water and 1/2 teaspoon kosher salt to a boil in a small saucepan. Stir in 1/2 cup dry bulgur wheat, cover, and simmer over low heat for 12 minutes. Remove from the heat, rest covered for 5 minutes, and fluff with 1 teaspoon extra-virgin olive oil.
4. Whisk 1/2 cup plain Greek yogurt with the 1 finely grated garlic clove, 1 tablespoon lemon juice, 1/4 teaspoon kosher salt, and 1/8 teaspoon ground black pepper.
5. Combine 10 ounces ground beef with the 3-tablespoon portion of chopped Italian parsley, the 1 minced garlic clove, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon Aleppo pepper, 3/4 teaspoon kosher salt, and 1/4 teaspoon ground black pepper. Mix just until evenly seasoned, then form into 6 compact oval köfte.
6. Brush the planks from 1 medium eggplant on both sides with 2 tablespoons extra-virgin olive oil and season them evenly with 3/4 teaspoon kosher salt and 1/8 teaspoon ground black pepper.
7. Grill the 6 prepared köfte for 3 to 4 minutes per side, until browned and 160°F internally. At the same time, grill the planks from 1 medium eggplant for 4 to 5 minutes per side, until deeply marked and tender; transfer both to a platter and rest for 3 minutes.
8. Toss the chopped 1 large heirloom tomato and sliced 1/4 medium sweet onion with the 1-tablespoon portion of chopped Italian parsley, 1 tablespoon lemon juice, 2 teaspoons extra-virgin olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon ground black pepper. Divide all components between two plates, spoon on the sauce, and serve immediately.

Ingredients

• Coho Salmon Fillet

  12 ounces, cut into 2 equal portions $15.99
• Organic Zucchini Squash

  12 ounces, cut into 1-inch pieces $2.77
• Bi-color Corn

  2 ears, kernels removed $0.79
• Organic Sungold Cherry Tomatoes

  6 ounces, halved $5.54
• Organic Shallots

  2 tablespoons, finely minced $4.99
• Organic Baby Dill

  2 tablespoons, finely chopped $2.99
• Lemon

  1 large, providing 1 teaspoon zest and 2 tablespoons juice $0.89
• Extra-virgin olive oil

  2 1/2 tablespoons
• Kosher salt

  12.5 grams (about 2 1/2 teaspoons Morton or 4 1/2 teaspoons Diamond Crystal)
• Black pepper

  1/2 teaspoon
• Dry white wine

  1/3 cup
• Unsalted butter

  4 tablespoons, cold and cubed

Instructions

1. Heat the oven to 425°F. On a large rimmed sheet pan, toss 12 ounces zucchini, kernels from 2 ears corn, and 6 ounces halved tomatoes with 2 tablespoons olive oil, 7 grams kosher salt (about 1 1/2 teaspoons Morton or 2 1/2 teaspoons Diamond Crystal), and 1/4 teaspoon black pepper; spread everything in a single layer.
2. Roast the prepared vegetable mixture for 10 minutes, then stir it and clear space in the center of the pan.
3. Pat 12 ounces salmon dry and coat it with 1/2 tablespoon olive oil, 4 grams kosher salt (about 3/4 teaspoon Morton or 1 1/2 teaspoons Diamond Crystal), 1/4 teaspoon black pepper, 1 teaspoon lemon zest, and 1 tablespoon chopped dill. Place the 2 portions in the cleared space and roast for 8–12 minutes, until they register 125–130°F for a moist medium finish; use 145°F if following FDA guidance for fully cooked fish. Transfer the portions to a plate and rest for 5 minutes.
4. While the sheet pan roasts, combine 2 tablespoons minced shallot and 1/3 cup dry white wine in a small saucepan. Simmer over medium heat for 4–5 minutes, until about 2 tablespoons liquid remain; add 2 tablespoons lemon juice and simmer for 1 minute.
5. Reduce the heat to low and gradually whisk 4 tablespoons cold cubed butter into the reduced shallot-wine base until glossy and emulsified. Remove the pan from the heat and stir in 1 tablespoon chopped dill and 1.5 grams kosher salt (about 1/4 teaspoon Morton or 1/2 teaspoon Diamond Crystal).
6. Divide the roasted vegetable mixture and rested fillet portions between 2 warm plates, divide all of the lemon-dill butter sauce evenly over the servings, and serve immediately.