Careme

Ingredients

• Organic green lentils, dry

  1/2 cup (about 3.5 ounces) $3.99
• Couscous

  1/2 cup (about 3 ounces) $7.81
• Organic heirloom tomatoes

  1 pound $4.43
• Yellow onion

  1 small (about 6 ounces) $1.49
• Organic garlic

  3 cloves $6.99
• Italian parsley

  1/4 bunch (about 1/4 cup chopped) $1.49
• Organic lemon

  1 $1.29
• Extra-virgin olive oil

  2 tablespoons
• Ground cumin

  1 teaspoon
• Ground black pepper

  1/4 teaspoon
• Fine sea salt

  1 3/8 teaspoons, divided

Instructions

1. Peel and thinly slice 1 small yellow onion (about 6 ounces). Peel and mince 3 garlic cloves.

2. Rinse 1/2 cup dry green lentils and place in a saucepan with 2 cups water and 1/4 teaspoon fine sea salt. Bring to a boil, then simmer gently, partially covered, for 25–35 minutes, until tender but intact. Add a splash of water if needed to keep them submerged; drain any excess when done.

3. While the lentils simmer, cut 1 pound heirloom tomatoes into bite-size wedges. Chop 1/4 bunch Italian parsley to yield about 1/4 cup. Zest and juice 1 lemon, reserving 1 teaspoon zest and 2 tablespoons juice for this recipe.

4. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the sliced onion and 1/4 teaspoon fine sea salt. Cook for 10–12 minutes, stirring occasionally, until softened and golden at the edges. Add the minced garlic, 1 teaspoon ground cumin and 1/4 teaspoon black pepper; stir for 1 minute. Remove from the heat.

5. In a small saucepan, bring 3/4 cup water and 1/8 teaspoon fine sea salt to a boil. Stir in 1/2 cup couscous, cover and remove from the heat. Let stand for 5 minutes, then fluff with a fork.

6. About 5 minutes before serving, gently toss the prepared tomatoes with the following:

   • 1 tablespoon olive oil
   • 2 tablespoons reserved lemon juice
   • 3/4 teaspoon fine sea salt
   • The prepared 1/4 cup chopped parsley

   Let stand briefly so the tomatoes release a little dressing.

7. Fold the drained lentils into the onion mixture with 1 teaspoon reserved lemon zest. Warm over low heat for 1–2 minutes if needed. Divide the couscous between two shallow bowls, spoon the lentils alongside and finish with the tomato salad and its juices.

Want more detail? See the temperature guide.

Ingredients

• Boneless skinless chicken thighs

  12 ounces $6.49
• Organic red bell pepper

  1 large, about 8 ounces $4.77
• Yellow onion

  1/2 medium, about 4 ounces $1.49
• Organic garlic

  2 cloves $6.99
• Long-grain white rice

  3/4 cup dry, about 5 ounces $4.49
• Fine sea salt

  3/4 teaspoon
• Cornstarch

  1 tablespoon
• Soy sauce

  1 tablespoon
• Oyster sauce

  1 tablespoon
• Sugar

  1/2 teaspoon
• Ground white pepper

  1/8 teaspoon
• Neutral cooking oil

  2 tablespoons

Instructions

1. Cut 12 ounces boneless skinless chicken thighs into thin, bite-size strips. Toss with 1/2 teaspoon fine sea salt, 2 teaspoons cornstarch and 1 tablespoon water. Set aside while preparing the other components; the salt is moderated because the sauce also supplies seasoning.

2. Core 1 large red bell pepper, about 8 ounces, and cut into 1-inch squares. Cut 1/2 medium yellow onion, about 4 ounces, into thin wedges and separate the layers. Finely chop 2 garlic cloves, keeping them separate from the vegetables.

3. Rinse 3/4 cup dry long-grain white rice. Put it in a small saucepan with 1 1/4 cups water and 1/4 teaspoon fine sea salt. Bring to a boil, cover and reduce the heat to low. Cook for 18 minutes, then remove from the heat and leave covered for 5 minutes. Cook the stir-fry while the rice simmers.

4. Whisk the sauce together in a small bowl:

   • 1 tablespoon soy sauce
   • 1 tablespoon oyster sauce
   • 1 teaspoon cornstarch
   • 1/2 teaspoon sugar
   • 1/8 teaspoon ground white pepper
   • 1/3 cup water

5. Heat a large wok or 12-inch skillet over medium-high heat. Add 1 tablespoon neutral cooking oil, then spread the chicken into a single layer. Cook undisturbed for 2 minutes, then stir-fry for 3–4 minutes, until lightly browned and nearly cooked through. Transfer to a clean plate.

6. Add 1 tablespoon neutral cooking oil to the same pan. Add the prepared pepper and onion and stir-fry for 3–4 minutes, until lightly blistered but still crisp. Add the chopped garlic and stir-fry for 30 seconds.

7. Return the chicken and its juices to the pan. Stir the sauce again and pour it in. Toss and simmer for 1–2 minutes, until glossy and the chicken reaches 165°F. If the sauce becomes too thick, loosen it with 1 tablespoon water.

8. Fluff the rice and divide between two plates. Spoon the chicken, colorful vegetables and glossy sauce alongside, and serve immediately.

Want more detail? See the temperature guide.

Ingredients

• King salmon fillet, skin on and pin bones removed

  12 ounces, cut into two equal portions $23.99
• Bi-color corn

  2 ears $0.79
• Organic zucchini squash

  8 ounces $2.77
• Organic heirloom tomatoes

  6 ounces $4.43
• Lime

  1 large, yielding 1 teaspoon zest and 2 tablespoons juice $0.69
• Cilantro

  2 tablespoons chopped, about 1/8 bunch $1.19
• Organic garlic

  1 clove $6.99
• Sour cream

  3 tablespoons
• Olive oil

  2 tablespoons
• Mild chili powder

  1 teaspoon
• Fine sea salt

  1 3/4 teaspoons

Instructions

1. Pat 12 ounces king salmon thoroughly dry. Season both portions with 3/4 teaspoon fine sea salt, then rub 1 teaspoon mild chili powder onto the flesh only. Refrigerate uncovered while preparing the vegetables and sauces.

2. Shuck 2 ears bi-color corn and cut the kernels from the cobs. Dice 8 ounces zucchini into 1/2-inch pieces. Peel and finely chop 1 garlic clove, keeping it separate from the vegetables.

3. Make the tomato salsa by combining the following in a small bowl:

   • 6 ounces heirloom tomatoes, cut into small dice
   • 1 tablespoon chopped cilantro
   • 1 tablespoon lime juice
   • 1/4 teaspoon fine sea salt

4. Make the lime crema by stirring together the following in a separate bowl:

   • 3 tablespoons sour cream
   • 1 tablespoon lime juice
   • 1 teaspoon finely grated lime zest
   • 1 tablespoon chopped cilantro

5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the prepared corn and zucchini and cook for 7–9 minutes, stirring occasionally, until browned in spots and just tender. Add the prepared garlic and 3/4 teaspoon fine sea salt; cook for 1 minute. Transfer to a bowl and cover to keep warm.

6. Wipe the skillet clean and heat 1 tablespoon olive oil over medium heat. Blot any moisture from the salmon skin, then place the portions skin-side down in the skillet. Press gently with a spatula for the first 20 seconds to keep the skin flat. Cook for 5–7 minutes, until the skin is crisp and releases readily.

7. Turn the salmon and cook flesh-side down for 1–3 minutes, until the center reaches 125°F. Transfer to a plate, skin-side up, and rest for 3 minutes.

8. Spoon the warm corn and zucchini onto two plates. Set a salmon portion on each, keeping the crisp skin facing up. Spoon the tomato salsa alongside and drizzle the lime crema around the vegetables, leaving the skin uncovered.

Want more detail? See the temperature guide.