Careme

Ingredients

• Ground Pork

  1 pound $5.99
• Bi-color Corn

  2 ears $0.79
• Green Onion

  4 green onions $1.39
• Cilantro Bunch

  1/4 cup chopped cilantro $1.19
• Lime

  3 tablespoons fresh lime juice (from about 2 limes) $0.69
• Fish sauce

  2 tablespoons
• Light brown sugar

  2 teaspoons
• Crushed red pepper flakes

  1 teaspoon
• Garlic powder

  1/2 teaspoon
• Kosher salt

  1/2 teaspoon
• Black pepper

  1/4 teaspoon
• Neutral cooking oil

  1 tablespoon

Instructions

1. Preheat a grill to medium-high, about 425°F. Shuck 2 ears bi-color corn, thinly slice 4 green onions, and chop 1/4 cup cilantro.

2. Gently combine the pork-patty mixture:

   • 1 pound ground pork
   • 2 sliced green onions
   • 2 tablespoons chopped cilantro
   • 1 tablespoon fresh lime juice
   • 1 tablespoon fish sauce
   • 1 teaspoon light brown sugar
   • 1/2 teaspoon crushed red pepper flakes
   • 1/2 teaspoon garlic powder
   • 1/2 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Shape into 8 small patties, each about 1/2 inch thick, and press a shallow indentation into each center.

3. Whisk together the corn dressing:

   • 2 tablespoons fresh lime juice
   • 1 tablespoon fish sauce
   • 1 teaspoon light brown sugar
   • 1/2 teaspoon crushed red pepper flakes

   Set aside.

4. Brush the 2 ears of corn with 2 teaspoons neutral cooking oil. Brush the pork patties with 1 teaspoon neutral cooking oil. Grill the corn, turning occasionally, until tender and charred in spots, 8 to 10 minutes. Alongside it, grill the patties until browned and their centers reach 160°F, 4 to 5 minutes per side.

5. Rest the pork patties for 3 minutes. Let the corn cool for 2 minutes while the pork rests, then cut the kernels from the cobs.

6. Toss the grilled corn kernels with the corn dressing, 2 sliced green onions, and 2 tablespoons chopped cilantro.

7. Spoon the warm corn salad onto two plates and arrange 4 grilled pork patties on each plate. Serve immediately.

Ingredients

• Boneless Skinless Chicken Thighs

  1 pound $6.49
• Organic Zucchini Squash

  12 ounces $2.77
• Roma Tomato

  8 ounces $2.89
• Yellow Onion

  1/2 medium onion $1.49
• Organic Garlic

  2 cloves $2.69
• Lime

  1 lime $0.69
• Cilantro Bunch

  1/4 cup chopped leaves and tender stems $1.19
• Corn tortillas

  6 small tortillas
• Chipotle pepper in adobo

  1 tablespoon minced
• Dried Mexican oregano

  1 teaspoon
• Ground cumin

  1/2 teaspoon
• Kosher salt

  2 3/4 teaspoons
• Ground black pepper

  1/4 teaspoon
• Olive oil

  2 tablespoons

Instructions

1. Slice 12 ounces organic zucchini into 1/2-inch half-moons. Dice 8 ounces Roma tomatoes, finely chop 1/2 medium yellow onion, mince 2 garlic cloves, chop 1/4 cup cilantro, and halve 1 lime.

2. Pat 1 pound boneless skinless chicken thighs dry. Season with the juice from 1/2 lime, 1 1/4 teaspoons kosher salt, 1/4 teaspoon ground black pepper, 1/2 teaspoon dried Mexican oregano, and 1/2 teaspoon ground cumin. Let stand for 10 minutes.

3. Make the smoky tomato mixture by combining the diced tomatoes with 1 tablespoon minced chipotle pepper in adobo, 1/2 teaspoon dried Mexican oregano, and 1 1/2 teaspoons kosher salt.

4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken in one layer and sear for 5 to 6 minutes. Turn and cook for another 4 to 6 minutes, until well browned and the thickest pieces reach 165°F. Transfer to a plate and rest for 5 minutes.

5. Add 1 tablespoon olive oil and the chopped onion to the skillet; cook for 2 minutes. Add the sliced zucchini and cook for 4 to 5 minutes, stirring occasionally, until browned but still firm. Add the minced garlic and cook for 30 seconds.

6. Stir the smoky tomato mixture into the vegetables and simmer for 3 to 4 minutes, scraping up the browned bits. Squeeze in the juice from the other 1/2 lime, return the rested chicken and its juices to the skillet, and turn the chicken once to coat it in the sauce.

7. Warm 6 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side. Plate the chicken and calabacitas with the tortillas, then scatter the chopped cilantro over the top.

Ingredients

• Coho Salmon Fillet

  12 ounces $15.99
• Organic Heirloom Tomatoes

  12 ounces $4.43
• Organic Yellow Creamer Potato Bag

  12 ounces $5.99
• Cilantro Bunch

  1/2 cup chopped leaves and tender stems $1.19
• Organic Green Jalapeno Pepper

  1 small pepper $4.99
• Organic Lemons

  1 lemon $1.29
• Organic Garlic, 3 CT

  1 clove $2.69
• Extra-virgin olive oil

  3 tablespoons plus 1 teaspoon
• Red wine vinegar

  1 tablespoon
• Kosher salt

  3 teaspoons
• Black pepper

  1/2 teaspoon
• Smoked paprika

  1 teaspoon
• Cayenne pepper

  1/8 teaspoon

Instructions

1. Preheat the oven to 450°F and line a large rimmed sheet pan with parchment paper. Prepare the ingredients:

   • Halve 12 ounces Organic Yellow Creamer Potatoes.
   • Cut 12 ounces Organic Heirloom Tomatoes into thick wedges.
   • Pat 12 ounces Coho Salmon Fillet dry and divide it into two equal portions.
   • Finely chop 1/2 cup cilantro leaves and tender stems.
   • Seed and finely chop 1 small Organic Green Jalapeno Pepper.
   • Mince 1 Organic Garlic clove.
   • Finely grate the zest and squeeze the juice from 1 Organic Lemon.

   Keep the potatoes, tomatoes, salmon, and prepared pebre ingredients separate.

2. Toss the prepared potatoes on the sheet pan with:

   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Arrange them cut-side down and roast for 20 minutes.

3. While the potatoes roast, combine the prepared cilantro, jalapeño, garlic, lemon zest, and lemon juice with:

   • 1 tablespoon red wine vinegar
   • 1 tablespoon extra-virgin olive oil
   • 1/2 teaspoon kosher salt

   Stir well and let the cilantro pebre stand so the flavors meld.

4. Toss the prepared tomatoes with:

   • 2 teaspoons extra-virgin olive oil
   • 1/2 teaspoon kosher salt
   • 1/8 teaspoon black pepper

   Coat the prepared salmon portions with:

   • 2 teaspoons extra-virgin olive oil
   • 1 teaspoon smoked paprika
   • 1/8 teaspoon cayenne pepper
   • 1 teaspoon kosher salt
   • 1/8 teaspoon black pepper

   Turn the potatoes, then add the tomatoes and salmon to the pan, placing the salmon skin-side down if it has skin.

5. Roast everything for 10–12 minutes, until the tomatoes are lightly collapsed and the salmon reaches 120–125°F for medium doneness. For diners at higher risk from foodborne illness, cook the salmon to 145°F.

6. Remove the pan from the oven and rest the salmon for 5 minutes. Spoon some cilantro pebre onto each of two plates, arrange the potatoes and roasted heirloom tomatoes alongside, and top with one salmon portion. Spoon additional pebre over the salmon and serve.