Careme

Ingredients

• Boneless Skinless Chicken Thighs

  12 ounces $5.99
• Organic Napa Cabbage

  12 ounces $1.99
• Jasmine White Rice

  1/2 cup $4.31
• Diamond Crystal kosher salt

  2 teaspoons
• yellow onion

  1/2 medium
• garlic

  3 cloves
• fresh ginger

  1 tablespoon grated
• fresh lime juice

  1 tablespoon
• full-fat coconut milk

  3/4 cup
• low-sodium chicken broth

  1/2 cup
• low-sodium soy sauce

  1 tablespoon
• brown sugar

  1 teaspoon
• water

  3/4 cup
• neutral cooking oil

  1 tablespoon
• Malaysian-style curry powder

  2 tablespoons
• red pepper flakes

  1/4 teaspoon

Instructions

1. Cut 12 ounces boneless skinless chicken thighs into 2-inch pieces and toss with 1 1/2 teaspoons Diamond Crystal kosher salt. Let stand for 15 minutes while preparing the other ingredients.

2. Prepare the vegetables and aromatics:

   • 12 ounces Organic Napa Cabbage, cut crosswise into 1-inch ribbons
   • 1/2 medium yellow onion, thinly sliced
   • 3 garlic cloves, finely chopped
   • 1 tablespoon grated fresh ginger
   • 1 tablespoon fresh lime juice

   Keep the cabbage separate. Combine the onion, garlic, and ginger as the aromatic mixture; reserve the lime juice for finishing.

3. Whisk together the braising sauce:

   • 3/4 cup full-fat coconut milk
   • 1/2 cup low-sodium chicken broth
   • 1 tablespoon low-sodium soy sauce
   • 1 teaspoon brown sugar

   Set the sauce aside.

4. Rinse 1/2 cup jasmine white rice. Combine it in a small saucepan with 3/4 cup water and 1/2 teaspoon Diamond Crystal 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 5 minutes.

5. Heat 2 teaspoons neutral cooking oil in a wide skillet or Dutch oven over medium-high heat. Add the salted chicken in one layer and brown for about 3 minutes per side; transfer it to a plate—it will finish cooking in the sauce.

6. Reduce the heat to medium and add 1 teaspoon neutral cooking oil. Cook the aromatic mixture for 3 minutes, stirring often. Add 2 tablespoons Malaysian-style curry powder and 1/4 teaspoon red pepper flakes; stir for 30 seconds, until fragrant.

7. Pour in the braising sauce and bring it to a gentle simmer. Fold in the prepared Napa cabbage, then return the chicken and its juices to the pan. Partially cover and simmer over medium-low heat for 10 to 12 minutes, stirring once, until the cabbage is tender and the chicken reaches 175°F. Remove from the heat and rest for 3 minutes.

8. Stir the reserved lime juice into the curry. Fluff the rice, divide it between two shallow bowls, and spoon the chicken, cabbage, and coconut curry sauce over the top.

Want more detail? See the temperature guide.

Ingredients

• Sea Scallops 10/20 Count

  12 ounces $32.99
• Organic Yellow Creamer Potato Bag

  12 ounces $4.99
• Bi-color Corn

  2 ears $0.79
• Organic Shallots

  1 small shallot $4.99
• Organic Lemons

  1/2 lemon $1.29
• fresh chives

  2 tablespoons
• water

  2 quarts
• Diamond Crystal kosher salt

  4 tablespoons plus 1 1/2 teaspoons
• extra-virgin olive oil

  2 tablespoons
• unsalted butter

  5 tablespoons
• dry white wine

  1/3 cup
• heavy cream

  1/4 cup
• apple cider vinegar

  1 teaspoon
• freshly ground black pepper

  1/4 teaspoon

Instructions

1. Scrub 12 ounces Organic Yellow Creamer Potatoes. Bring 2 quarts water and 4 tablespoons Diamond Crystal kosher salt to a boil in a medium saucepan. Add the potatoes and boil until easily pierced, 12 to 15 minutes.

2. While the potatoes cook, prepare the corn beurre blanc ingredients:

   • Husk 2 ears Bi-color Corn and cut the kernels from the cobs.
   • Finely mince 1 small Organic Shallot.
   • Juice 1/2 Organic Lemon.
   • Thinly slice 2 tablespoons fresh chives.

   Melt 1 tablespoon unsalted butter in a small saucepan over medium heat. Cook the shallot for 1 minute, add the corn, and cook for 2 minutes. Pour in 1/3 cup dry white wine and simmer until reduced by half, 2 to 3 minutes. Stir in 1/4 cup heavy cream and 1 teaspoon apple cider vinegar; simmer until lightly thickened, about 2 minutes. Remove from the heat and swirl in 2 tablespoons unsalted butter, the lemon juice, and 1 tablespoon chives. Cover and keep warm over the lowest heat.

3. Drain the potatoes, arrange them on a cutting board, and gently flatten each to about 1/2 inch thick. Let them steam-dry for 5 minutes.

4. Heat 1 tablespoon extra-virgin olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat. Add the smashed potatoes in one layer and cook until deeply golden and crisp, 4 to 5 minutes per side. Reduce the heat to low so they remain hot and crisp while the scallops cook.

5. Remove the side muscles from 12 ounces Sea Scallops and pat the scallops very dry. Season evenly with 1 1/2 teaspoons Diamond Crystal kosher salt and 1/4 teaspoon freshly ground black pepper. Heat 1 tablespoon extra-virgin olive oil in a second large skillet over high heat until shimmering. Add the scallops with space between them and sear without moving until deeply browned, 1 1/2 to 2 minutes. Flip, add 1 tablespoon unsalted butter, and baste until the centers reach 125°F, about 1 minute. Transfer to a plate and rest for 2 minutes.

6. Divide the hot crispy potatoes between two plates. Spoon the warm corn beurre blanc alongside them, arrange the rested scallops over the sauce, garnish with 1 tablespoon chives, and serve immediately.

Want more detail? See the temperature guide.

Ingredients

• Organic Ground Pork, 16 OZ

  12 ounces $8.49
• Organic Zucchini Squash

  12 ounces (about 2 medium) $3.09
• Jasmine White Rice, 24 OZ

  3/4 cup $4.31
• Water

  1 1/8 cups
• Cilantro Bunch

  1/2 cup chopped leaves and tender stems $1.19
• Lime

  1 large, yielding 1 teaspoon finely grated zest and 2 tablespoons juice $0.69
• Garlic

  2 cloves, finely grated
• Fresh ginger

  1 tablespoon finely grated
• Fish sauce

  1 tablespoon plus 2 teaspoons
• Light brown sugar

  2 teaspoons
• Diamond Crystal kosher salt

  2 1/4 teaspoons, divided
• Neutral cooking oil

  1 1/2 tablespoons, divided
• Crushed red pepper flakes

  1/4 teaspoon

Instructions

1. Heat a gas or charcoal grill for direct cooking over medium-high heat, about 425°F. Clean the grates well.

2. Rinse 3/4 cup jasmine white rice until the water is mostly clear. Combine it in a small saucepan with 1 1/8 cups water and 1/2 teaspoon Diamond Crystal kosher salt. Bring to a boil on the stovetop, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

3. Make the pork mixture by gently combining:

   • 12 ounces organic ground pork
   • 1 tablespoon fish sauce
   • 1 teaspoon light brown sugar
   • 1 teaspoon finely grated lime zest
   • 2 finely grated garlic cloves
   • 1 tablespoon finely grated fresh ginger
   • 1/4 cup chopped cilantro
   • 1/2 teaspoon Diamond Crystal kosher salt

   Shape into 6 patties about 1/2 inch thick. Brush the patties with 1/2 tablespoon neutral cooking oil and refrigerate while preparing the vegetables.

4. Make the lime dipping sauce by stirring together:

   • 2 tablespoons lime juice
   • 2 teaspoons fish sauce
   • 1 teaspoon light brown sugar
   • 1/4 teaspoon crushed red pepper flakes
   • 1/4 cup chopped cilantro

   Set the dipping sauce aside.

5. Trim 12 ounces organic zucchini squash and cut lengthwise into planks about 1/2 inch thick. Toss with 1 tablespoon neutral cooking oil and 1 1/4 teaspoons Diamond Crystal kosher salt.

6. Grill the zucchini over direct heat until browned and tender-crisp, 3 to 4 minutes per side. Transfer it to a platter.

7. Grill the pork patties over direct heat until well browned and the centers reach 160°F, 4 to 5 minutes per side. Rest for 3 minutes.

8. Fluff the rice and divide it between two plates. Add three pork patties and half the grilled zucchini to each plate, then spoon over some lime dipping sauce and serve the rest alongside.

Want more detail? See the temperature guide.