Careme

Ingredients

• Boneless Skinless Chicken Thighs

  12 ounces $5.99
• Organic Eggplant

  1 large (about 1 pound) $3.49
• Couscous

  2/3 cup (about 4 ounces) $7.81
• Organic Dry Farmed Tomato

  8 ounces $4.99
• Italian Parsley Bunch

  1/2 cup chopped leaves $1.49
• Organic Lemons

  3 tablespoons juice $1.29
• garlic

  3 cloves
• extra-virgin olive oil

  3 tablespoons
• Morton kosher salt

  2 3/4 teaspoons, divided
• ground cumin

  1 1/2 teaspoons, divided
• ground coriander

  1 teaspoon
• smoked paprika

  1 teaspoon
• ground black pepper

  1/2 teaspoon, divided
• water

  2/3 cup

Instructions

1. Preheat a grill to medium-high, about 425°F. Pat 12 ounces boneless skinless chicken thighs dry. Slice 1 large eggplant lengthwise into 1/2-inch-thick planks. Dice 8 ounces dry-farmed tomato, chop 1/2 cup parsley leaves, and mince 3 garlic cloves.

2. Coat the chicken with the marinade:

   • 1 tablespoon extra-virgin olive oil
   • 2 tablespoons lemon juice
   • 2 minced garlic cloves
   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1 teaspoon smoked paprika
   • 1 teaspoon Morton kosher salt
   • 1/4 teaspoon ground black pepper

   Let stand for 15 minutes while preparing the other components.

3. Coat the eggplant planks on both sides with 1 tablespoon extra-virgin olive oil, 1 teaspoon Morton kosher salt, 1/2 teaspoon ground cumin, and 1/4 teaspoon ground black pepper.

4. Bring 2/3 cup water and 1/4 teaspoon Morton kosher salt to a boil in a small saucepan. Stir in 2/3 cup couscous, cover, and remove from the heat. Let stand for 5 minutes, then fluff with a fork.

5. Make the tomato-parsley salad by combining the prepared tomato and parsley with 1 tablespoon extra-virgin olive oil, 1 tablespoon lemon juice, 1 minced garlic clove, and 1/2 teaspoon Morton kosher salt.

6. Grill the eggplant until tender and well marked, 4–5 minutes per side. Grill the marinated chicken alongside it for 5–7 minutes per side, pulling it at 175°F. Transfer the chicken to a board and rest for 5 minutes.

7. Divide the couscous between two plates. Top with sliced grilled chicken, grilled eggplant, and the tomato-parsley salad, spooning its juices over everything.

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Ingredients

• Coho salmon fillet

  12 ounces, cut into 2 portions $17.99
• Organic baby bok choy

  12 ounces (about 2 small heads) $2.99
• Bi-color corn

  2 ears $0.79
• Sushi white short grain rice

  1/2 cup dry $2.39
• Green onion

  2 scallions $1.39
• Water

  2/3 cup plus 3 tablespoons, divided
• Morton kosher salt

  1 7/8 teaspoons, divided
• Neutral cooking oil

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

  2 tablespoons
• Rice vinegar

  1 1/2 tablespoons
• Honey

  1 tablespoon
• Fresh ginger

  2 teaspoons, finely grated
• Garlic

  1 clove, finely grated
• Toasted sesame oil

  1 teaspoon

Instructions

1. Pat 12 ounces coho salmon dry and season all over with 3/4 teaspoon Morton kosher salt. Refrigerate uncovered for 15 minutes while preparing the rice and vegetables.

2. Rinse 1/2 cup sushi rice until the water is nearly clear. Combine it in a small saucepan with 2/3 cup water and 1/8 teaspoon Morton 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.

3. Trim and halve 12 ounces baby bok choy lengthwise. Shuck 2 ears bi-color corn and cut the kernels from the cobs. Thinly slice 2 scallions, keeping the white and green parts separate.

4. Make the ginger-soy glaze by stirring together:

   • 2 tablespoons reduced-sodium soy sauce
   • 3 tablespoons water
   • 1 1/2 tablespoons rice vinegar
   • 1 tablespoon honey
   • 2 teaspoons finely grated fresh ginger
   • 1 finely grated garlic clove
   • 1 teaspoon toasted sesame oil

   Set the glaze beside the stove.

5. Heat 1 tablespoon neutral cooking oil in a large skillet over medium-high heat. Place the bok choy cut-side down and scatter the corn around it; season the vegetables with 1 teaspoon Morton kosher salt. Cook for 3 minutes, turn the bok choy, and cook for 1 to 2 minutes. Add the scallion whites and cook for 1 minute, until fragrant and the vegetables are crisp-tender. Divide the vegetables between two shallow bowls and tent the bowls loosely with foil.

6. Wipe out the skillet and heat 1 teaspoon neutral cooking oil over medium-high heat. Place the salmon skin-side down, or presentation-side down if skinless, and cook undisturbed for 4 minutes. Flip the salmon, remove the skillet from the heat for 1 minute, and pour in the ginger-soy glaze. Return the skillet to medium-low heat and cook for 2 to 3 minutes, spooning the gently bubbling glaze over the fish, until the salmon reaches 125°F. Transfer it to a plate and rest for 3 minutes; simmer the glaze for up to 1 minute longer if needed to make it lightly syrupy.

7. Fluff the rice and divide it between the bowls with the warm bok choy and corn. Top each bowl with a salmon portion, spoon over the skillet glaze, scatter with the sliced scallion greens, and serve.

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Ingredients

• Sea Scallops 10/20 Count, 12 OZ

  12 ounces $24.49
• Bi-color Corn

  3 ears $0.79
• Organic Sweet Prince Cherry Tomato

  8 ounces $5.54
• Organic Chives

  2 tablespoons thinly sliced $2.99
• Organic Lemon

  1/2 lemon $1.29
• Fine sea salt

  1 teaspoon
• Heavy cream

  1/2 cup
• Unsalted butter

  3 tablespoons
• Water

  1/4 cup
• Extra-virgin olive oil

  2 tablespoons
• Black pepper

  1/4 teaspoon

Instructions

1. Pat 12 ounces sea scallops very dry, remove any tough side muscles, and season all over with 3/4 teaspoon fine sea salt. Let stand for 10 minutes while preparing the produce, then blot the surfaces dry again.

2. Prepare the September produce and garnishes:

   • Cut the kernels from 2 ears bi-color corn and reserve as the purée corn.
   • Cut the kernels from 1 ear bi-color corn and reserve separately as the relish corn.
   • Halve 8 ounces Organic Sweet Prince cherry tomatoes.
   • Thinly slice 2 tablespoons Organic Chives.
   • Finely grate the zest and squeeze 1 tablespoon juice from 1/2 Organic Lemon.

3. Combine the purée corn in a small saucepan with:

   • 1/2 cup heavy cream
   • 2 tablespoons unsalted butter
   • 1/4 cup water
   • 1/4 teaspoon fine sea salt

   Bring to a gentle simmer over medium heat and cook for 8 minutes, stirring occasionally, until the corn is tender.

4. Carefully blend the corn mixture until very smooth, using a countertop or immersion blender. Return it to the saucepan and keep warm over low heat, stirring occasionally.

5. Heat 1 tablespoon extra-virgin olive oil in a skillet over medium-high heat. Add the relish corn and cook for 2 minutes. Add the prepared tomatoes and cook for 1 minute, just until glossy and warmed. Remove from the heat and fold in the prepared lemon zest, lemon juice, and chives to make the corn-tomato relish.

6. Heat a heavy skillet over high heat for 2 minutes. Add 1 tablespoon extra-virgin olive oil, followed by the seasoned scallops in a single layer. Sear without moving for about 2 minutes, until deeply golden. Turn, add 1 tablespoon unsalted butter and 1/4 teaspoon black pepper, and baste for 1 to 2 minutes; pull the scallops at 125°F. Transfer them to a plate and rest for 2 minutes.

7. Spoon the warm corn purée onto two shallow plates, arrange the scallops on top, and finish with the corn-tomato relish and any browned butter from the skillet.

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