Careme

Ingredients

• Coho salmon fillet

  12 ounces, cut into 2 portions $15.29
• Organic fennel bulb

  1 large bulb, about 12 ounces after trimming $2.99
• Yellow potatoes

  12 ounces $1.69
• Organic shallot

  1 small, about 1 ounce $4.99
• Organic lemon

  1 small, for 1 teaspoon zest and 1 tablespoon juice $1.29
• Olive oil

  2 tablespoons
• Dry white wine

  1/3 cup
• Unsalted butter

  3 tablespoons
• Fine sea salt

  2 teaspoons, divided
• Freshly ground black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Line a large rimmed baking sheet and a small baking tray with parchment.

2. Pat 12 ounces coho salmon dry, remove any pin bones and cut into 2 equal portions. Season all over with 3/4 teaspoon fine sea salt. Place skin-side down on the small tray and refrigerate while preparing the vegetables.

3. Trim 1 large fennel bulb to yield about 12 ounces, then cut lengthwise into 1/2-inch wedges, leaving a little core attached to hold them together. Cut 12 ounces yellow potatoes into 3/4-inch pieces. Toss on the large baking sheet with:

   • 2 tablespoons olive oil
   • 1 1/8 teaspoons fine sea salt
   • 1/4 teaspoon freshly ground black pepper

   Spread into a single layer, placing flat cut surfaces against the sheet.

4. Finely mince 1 small shallot, about 1 ounce. Finely zest 1 small lemon to obtain 1 teaspoon zest, then squeeze 1 tablespoon juice. Cut 3 tablespoons unsalted butter into small cubes and keep chilled.

5. Roast the vegetables on the upper rack for 20 minutes. Turn them, then place the salmon tray on the lower rack. Continue roasting the vegetables for 10–15 minutes, until the potatoes are tender and golden and the fennel is caramelized.

6. Roast the salmon for 8–12 minutes, depending on thickness, until the center reaches 125°F. Remove and rest for 3 minutes while the vegetables finish.

7. While the salmon roasts, combine the minced shallot, prepared lemon juice and 1/3 cup dry white wine in a small saucepan. Simmer over medium heat for 4–6 minutes, until about 1 tablespoon of liquid remains. Reduce the heat to its lowest setting and whisk in the chilled butter a few cubes at a time, lifting the pan off the heat as needed so the sauce never boils. Stir in the prepared lemon zest and 1/8 teaspoon fine sea salt. Keep off the heat and serve promptly.

8. Arrange the roasted fennel and potatoes on two warm plates. Set a salmon portion beside them and spoon the lemon-shallot butter sauce around and lightly over the fish.

Want more detail? See the temperature guide.

Ingredients

• Organic green lentils

  1/2 cup dry (about 3.5 oz) $3.99
• Organic Italian farro

  1/2 cup dry (about 3 oz) $2.99
• Organic heirloom tomatoes

  12 oz $4.43
• Bi-color corn

  1 large ear $0.79
• Organic basil

  1/4 cup loosely packed leaves (about 1/4 oz) $2.99
• Organic lemon

  1, for 1 teaspoon zest and 2 tablespoons juice $1.29
• Extra-virgin olive oil

  2 tablespoons
• Fine sea salt

  1 teaspoon, divided
• Ground black pepper

  1/4 teaspoon

Instructions

1. Rinse 1/2 cup dry green lentils and 1/2 cup dry farro separately. Check the lentils for small stones.

2. Place the lentils in a saucepan with 2 cups water and 1/4 teaspoon fine sea salt. Bring to a boil, then reduce to a gentle simmer. Cook partially covered for 25–35 minutes, until tender but still holding their shape, then drain.

3. While the lentils cook, combine the farro, 1 1/4 cups water, and 1/4 teaspoon fine sea salt in a second saucepan. Bring to a boil, cover, and simmer gently for 25–35 minutes, until pleasantly chewy. If the pan becomes dry before the farro is tender, add 1/4 cup water. Drain any excess liquid.

4. While both pots simmer, cut 12 oz heirloom tomatoes into bite-size wedges. Shuck 1 large ear of corn and cut the kernels from the cob. Tear 1/4 cup loosely packed basil leaves. Zest and juice 1 organic lemon, measuring 1 teaspoon zest and 2 tablespoons juice.

5. Whisk the dressing in a large bowl using:

   • 1 teaspoon lemon zest
   • 2 tablespoons lemon juice
   • 1 1/2 tablespoons extra-virgin olive oil
   • 1/2 teaspoon fine sea salt
   • 1/4 teaspoon ground black pepper

   Fold in the tomato wedges and let them marinate while you cook the corn.

6. Heat the remaining 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the corn kernels and cook for 5–7 minutes, stirring occasionally, until golden in spots and tender.

7. Transfer the cooked lentils, farro, and charred corn to the bowl of marinated tomatoes. Toss gently to coat everything in the dressing and tomato juices, then fold in the torn basil.

8. Divide between two shallow bowls, arranging some of the colorful tomato wedges on top, and serve warm.

Want more detail? See the temperature guide.

Ingredients

• Ground pork

  8 ounces $5.99
• Organic eggplant

  1 pound $3.49
• Jasmine white rice

  1/2 cup dry $4.31
• Organic garlic

  4 cloves $6.99
• Fresh ginger

  1 tablespoon finely grated
• Green onions

  2 $1.39
• Neutral oil

  2 tablespoons
• Diamond Crystal kosher salt

  2 1/4 teaspoons, divided
• Soy sauce

  1 tablespoon
• Unseasoned rice vinegar

  1 tablespoon
• Sugar

  1 teaspoon
• Crushed red pepper flakes

  1/2 teaspoon
• Cornstarch

  1 teaspoon

Instructions

1. Trim 1 pound organic eggplant and cut into 3/4-inch cubes. Mince 4 garlic cloves. Grate enough fresh ginger to measure 1 tablespoon. Thinly slice 2 green onions, keeping the whites and greens separate.

2. Gently mix 8 ounces ground pork with 1 teaspoon Diamond Crystal kosher salt. Set aside while preparing the rice and sauce.

3. Rinse 1/2 cup dry jasmine rice and place in a small saucepan with 3/4 cup water and 1/2 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, and reduce the heat to low. Cook for 15 minutes, then remove from the heat and let stand, covered, for 10 minutes. Prepare the stir-fry during this time.

4. Whisk together the sauce in a small bowl:

   • 1 tablespoon soy sauce
   • 1 tablespoon unseasoned rice vinegar
   • 1 teaspoon sugar
   • 1/2 teaspoon crushed red pepper flakes
   • 1 teaspoon cornstarch
   • 1/3 cup water

5. Heat 1 tablespoon neutral oil in a large, deep skillet over medium-high heat. Add the prepared eggplant and 3/4 teaspoon Diamond Crystal kosher salt. Cook, turning occasionally, for 4 minutes. Add 1/4 cup water, cover, and cook for 5–7 minutes, until tender. Uncover and cook for 1–2 minutes to evaporate excess water, then transfer the eggplant to a plate.

6. Add 1 tablespoon neutral oil to the skillet. Add the seasoned pork and cook over medium-high heat for 4–5 minutes, breaking it into small crumbles, until browned and the pork reaches 160°F. Add the prepared garlic, ginger, and green onion whites; stir-fry for 30 seconds.

7. Return the cooked eggplant to the skillet. Whisk the sauce again, pour it in, and toss gently for 1–2 minutes, until glossy and lightly thickened.

8. Fluff the rice and divide between two shallow bowls. Spoon the pork and eggplant alongside it, scatter the prepared green onion greens over the top, and serve.

Want more detail? See the temperature guide.