Careme

Ingredients

• Coho Salmon Fillet (Farm Raised)

  12 oz $8.99
• Zucchini

  1 lb $1.29
• Fresh On the Vine Red Tomatoes by the Bunch (4-5 tomatoes per bunch)

  8 oz $2.49
• Simple Truth Organic® Basil

  0.5 oz $2.79
• Garlic

  2 cloves $0.99
• Extra-virgin olive oil

  2 tablespoons
• Red wine vinegar

  2 teaspoons
• Dried herbes de Provence

  1 teaspoon
• Dijon mustard

  1 teaspoon
• Kosher salt

  3/4 teaspoon, plus more to taste
• Black pepper

  1/4 teaspoon, plus more to taste

Instructions

1. Heat the oven to 425°F. Cut the zucchini into 1/2-inch half-moons, dice the tomatoes, mince the garlic, and thinly slice the basil; pat the salmon dry and cut it into two portions.
2. Toss the zucchini on a rimmed sheet pan with 1 tablespoon olive oil, the herbes de Provence, 1/2 teaspoon salt, and the pepper; spread it in a single layer and roast for 10 minutes.
3. Stir the zucchini and move it toward the edges of the pan. Brush the salmon with the Dijon, season with the remaining 1/4 teaspoon salt, and place it skin-side down in the center.
4. Roast the salmon and zucchini for 10 to 13 minutes, until the salmon reaches 145°F in the thickest part and the zucchini is browned and tender.
5. While the salmon roasts, combine the tomatoes, garlic, basil, red wine vinegar, and remaining 1 tablespoon olive oil; season the relish to taste and let it stand for at least 5 minutes.
6. Rest the salmon for 2 minutes, then plate it with the roasted zucchini and spoon the tomato-basil relish generously over the top.

Ingredients

• Simple Truth® Natural Boneless and Skinless Fresh Chicken Thighs Griller Pack BIG DEAL!

  1 pound $4.49
• Fresh Sweet Corn on the Cob-Each

  2 ears $1.25
• Simple Truth Organic® Blueberries

  1 cup $6.99
• Green Onions

  2 $1.50
• Fresh Organic Limes - Each

  1 $1.50
• Fresh Jalapeno Peppers

  1 small $2.99
• Garlic

  1 clove $0.99
• Extra-virgin olive oil

  1 1/2 tablespoons, divided
• Honey

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/4 teaspoon
• M de Minuty Provence France Rose Wine

  1 bottle $28.99

Instructions

1. Preheat a grill to medium-high, about 425°F. Pat the chicken dry; mince the garlic, thinly slice the green onions, seed and mince the jalapeño, and zest and juice the lime.
2. Mix 2 teaspoons olive oil with the garlic, smoked paprika, 1/2 teaspoon salt, and black pepper. Coat the chicken with the mixture and let it stand for 10 minutes while the grill heats.
3. Lightly oil the corn with 1 teaspoon olive oil. Grill the corn, turning occasionally, until tender and charred in spots, 8 to 10 minutes; transfer it to a cutting board.
4. Grill the chicken over direct heat for 5 to 7 minutes per side, closing the lid between turns, until browned and the thickest piece reaches 165°F. Transfer to a clean plate and rest for 5 minutes.
5. Cut the kernels from the cobs. Gently combine them with the blueberries, green onions, jalapeño, lime zest, 1 tablespoon lime juice, honey, remaining olive oil, and remaining 1/4 teaspoon salt.
6. Slice the rested chicken and divide between two plates. Spoon the blueberry-corn relish alongside and over the chicken, then serve immediately.

Ingredients

• Service Counter Large Peeled and Deveined Shrimp Raw 31/40 (sustainably sourced)

  1 lb $7.99
• Fresh Green Beans

  12 oz $3.99
• Mahatma Thai Fragrant Jasmine Rice, Uncooked Rice, 32 oz (907g)

  3/4 cup $3.99
• Ginger Root

  1 tablespoon finely grated $4.99
• Garlic

  3 cloves, minced $0.99
• Green Onions

  3, thinly sliced $1.50
• Low-sodium soy sauce

  3 tablespoons
• Rice vinegar

  1 1/2 tablespoons
• Honey or brown sugar

  2 teaspoons
• Cornstarch

  2 teaspoons, divided
• Crushed Sichuan peppercorns

  1 teaspoon
• Crushed red pepper flakes

  1/2 teaspoon, or to taste
• Neutral cooking oil

  2 tablespoons
• Kosher salt

  as needed

Instructions

1. Rinse the rice, then cook it according to package directions. While it cooks, trim the green beans, pat the shrimp very dry, and prepare the ginger, garlic, and green onions.
2. Whisk the soy sauce, rice vinegar, honey, 1 teaspoon cornstarch, Sichuan peppercorns, red pepper flakes, and 2 tablespoons water in a small bowl. Toss the shrimp separately with the remaining 1 teaspoon cornstarch and a small pinch of salt.
3. Heat a large skillet or wok over high heat until very hot. Add 1 tablespoon oil and the green beans; stir-fry for 5 to 7 minutes until blistered, bright green, and crisp-tender. Transfer them to a plate.
4. Add the remaining oil to the skillet. Arrange the shrimp in one layer and cook for about 1 minute per side, until nearly opaque but not fully cooked.
5. Add the ginger, garlic, and the white parts of the green onions; stir-fry for 30 seconds. Return the beans, pour in the sauce, and toss for 1 to 2 minutes until glossy and the shrimp are opaque and firm.
6. Fluff the rice and divide it between two shallow bowls. Spoon the shrimp and green beans over the rice, then finish with the green onion tops and plate immediately.