Careme

Ingredients

• Boneless skinless chicken thighs

  1 pound $6.49
• Organic zucchini squash

  1 pound $2.77
• Organic heirloom tomatoes

  8 ounces $4.43
• Couscous

  1/2 cup dry (about 3 ounces) $7.81
• Lemon

  1 medium, yielding 3 tablespoons juice $0.89
• Organic garlic

  2 cloves $6.99
• Extra-virgin olive oil

  2 tablespoons
• Dried oregano

  1 1/2 teaspoons
• Fine sea salt

  2 1/4 teaspoons
• Ground black pepper

  1/2 teaspoon

Instructions

1. Preheat a clean grill to medium-high, about 425°F, allowing approximately 15 minutes.

2. Juice 1 medium lemon to yield 3 tablespoons juice; reserve 1 tablespoon for the couscous. Mince 2 garlic cloves. In a bowl, combine the following:

   • 2 tablespoons lemon juice
   • 2 minced garlic cloves
   • 1 tablespoon olive oil
   • 1 teaspoon dried oregano
   • 1 teaspoon fine sea salt
   • 1/4 teaspoon black pepper

   Add 1 pound boneless skinless chicken thighs, unfold them and turn to coat. Refrigerate for 10–15 minutes while preparing the vegetables.

3. Trim 1 pound zucchini and slice lengthwise into 1/2-inch-thick planks. Toss with 2 teaspoons olive oil and 3/4 teaspoon fine sea salt.

4. Cut 8 ounces heirloom tomatoes into bite-size wedges. Toss gently with the following:

   • 1 teaspoon olive oil
   • 1/2 teaspoon dried oregano
   • 3/8 teaspoon fine sea salt
   • 1/4 teaspoon black pepper

   Set aside so the tomatoes release their juices.

5. Bring 1/2 cup water and 1/8 teaspoon fine sea salt to a boil in a small saucepan on the stovetop. Stir in 1/2 cup dry couscous, cover and remove from the heat. Let stand for 5 minutes, then fluff with a fork and stir in the reserved 1 tablespoon lemon juice. Keep covered until serving.

6. Lift the chicken from its marinade and place on the grill; discard the used marinade. Grill for 10–14 minutes, turning once, until lightly charred and the thickest part reaches 175°F. Transfer to a clean plate and rest for 5 minutes.

7. Grill the zucchini alongside the chicken, using a separate section of the grill, for 3–4 minutes per side until marked and tender but not mushy. Transfer to a serving plate.

8. Divide the couscous between two plates. Add the grilled chicken and zucchini, then spoon the tomato salad and its juices alongside.

Want more detail? See the temperature guide.

Ingredients

• Organic red lentils

  3/4 cup dry (about 5 ounces) $3.99
• Yellow onion

  1 small (about 5 ounces) $1.49
• Organic carrots

  2 medium (about 5 ounces) $1.89
• Organic garlic

  2 cloves $6.99
• Organic heirloom tomatoes

  12 ounces $4.43
• Italian parsley

  1/4 cup chopped $1.49
• Lemon

  1 large, yielding 3 tablespoons juice $0.89
• Extra-virgin olive oil

  2 tablespoons
• Ground cumin

  1 teaspoon
• Ground black pepper

  1/4 teaspoon
• Fine sea salt

  1 1/4 teaspoons, divided

Instructions

1. Peel and finely dice 1 small yellow onion and 2 medium carrots. Mince 2 garlic cloves. Rinse 3/4 cup dry red lentils in a fine-mesh strainer and drain.

2. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the prepared onion and carrots; cook for 7–8 minutes, stirring occasionally, until softened. Add the minced garlic, 1 teaspoon ground cumin and 1/4 teaspoon ground black pepper; stir for 30 seconds.

3. Stir in the rinsed lentils, 3/4 teaspoon fine sea salt and 3 cups water. Bring to a boil, then reduce to a gentle simmer. Cook partially covered for 20–25 minutes, stirring occasionally, until the lentils have collapsed and the carrots are tender. If the soup becomes too thick, add 1/4 cup water.

4. While the soup simmers, cut 12 ounces heirloom tomatoes into bite-size wedges. Chop enough Italian parsley to measure 1/4 cup. Juice 1 large lemon, measuring out 3 tablespoons juice and reserving 2 tablespoons for the soup.

5. Just before serving, gently toss the salad in a bowl with:

   • The prepared tomato wedges
   • 1/4 cup chopped parsley
   • 1 tablespoon lemon juice
   • 1 tablespoon olive oil
   • 1/2 teaspoon fine sea salt

   Keep the flavorful tomato juices in the bowl for serving.

6. Whisk the cooked soup briefly to make it creamy while retaining a little texture. Remove from the heat and stir in the reserved 2 tablespoons lemon juice.

7. Ladle the soup into two deep bowls. Divide the tomato salad between two side plates, spoon its juices over the wedges, and serve alongside.

Want more detail? See the temperature guide.

Ingredients

• Halibut fillet

  12 ounces, cut into two 6-ounce portions, about 1 inch thick $28.79
• Bi-color corn

  2 ears, yielding about 1 cup kernels $0.79
• Vine-on tomatoes

  8 ounces $2.79
• Red bell pepper

  1 small, about 5 ounces $3.99
• Sweet onion

  4 ounces $1.79
• Organic garlic

  2 cloves $6.99
• Lemon

  1 $0.89
• Olive oil

  1 1/2 tablespoons
• Unsalted butter

  2 tablespoons
• Fine sea salt

  1 3/4 teaspoons
• Sweet paprika

  1 teaspoon
• Dried thyme

  1/2 teaspoon
• Ground black pepper

  1/2 teaspoon
• Cayenne pepper

  1/8 teaspoon

Instructions

1. Pat 12 ounces halibut thoroughly dry and divide into two equal portions if needed. Season all over with 3/4 teaspoon fine sea salt and 1/4 teaspoon ground black pepper. Refrigerate while preparing the vegetables.

2. Shuck 2 ears bi-color corn and slice off the kernels. Dice 8 ounces tomatoes, keeping their juices. Core and finely dice 1 small red bell pepper, about 5 ounces. Peel and finely dice 4 ounces sweet onion, then mince 2 garlic cloves.

3. Finely zest 1 lemon to obtain 1 teaspoon zest. Squeeze 1 tablespoon juice from one half and cut the other half into serving wedges.

4. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and bell pepper; cook for 5–6 minutes, stirring occasionally, until softened.

5. Add the minced garlic and the following seasonings to the vegetables:

   • 1 teaspoon sweet paprika
   • 1/2 teaspoon dried thyme
   • 1/4 teaspoon ground black pepper
   • 1/8 teaspoon cayenne pepper

   Stir for 30 seconds. Add the corn kernels, diced tomatoes with their juices, and 1 teaspoon fine sea salt. Cook for 6–8 minutes, stirring occasionally, until the corn is tender and the tomatoes form a light, juicy coating. Stir in the prepared lemon zest, cover and remove from the heat.

6. Heat a separate heavy skillet over medium-high heat. Blot surface moisture from the seasoned halibut without wiping away the seasoning. Add 1/2 tablespoon olive oil to the skillet, then lay in the fish presentation-side down. Sear undisturbed for 3–4 minutes, until golden and easily released. Turn, reduce the heat to medium and cook for 2–4 minutes more, pulling the fish when its center reaches 130°F. Transfer to a warm plate and rest for 3 minutes while making the sauce.

7. Reduce the fish skillet to medium-low. Add 2 tablespoons unsalted butter and swirl for 1–2 minutes, until the milk solids turn golden brown and smell nutty. Remove from the heat and carefully stir in the prepared 1 tablespoon lemon juice.

8. Spoon the warm corn sauté into two shallow bowls. Set a halibut portion on each, golden side up, and spoon the lemon brown butter over the fish. Finish with the prepared lemon wedges.

Want more detail? See the temperature guide.