Careme

Ingredients

• Alaskan Sockeye Salmon Fillet

  12 ounces $20.44
• Organic Slicing Cucumbers

  2 medium $1.10
• Organic Jasmine Thai White Rice

  2/3 cup dry $4.19
• Cilantro Bunch

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

  1 $0.69
• Green Onion

  2 $1.39
• Fish sauce

  2 tablespoons
• Brown sugar

  1 tablespoon
• Neutral cooking oil

  1 tablespoon, plus more for the grill
• Garlic

  1 clove
• Rice vinegar

  1 tablespoon
• Crushed red pepper flakes

  1/4 teaspoon
• Kosher salt

  to taste
• Black pepper

  to taste

Instructions

1. Rinse the rice, then combine it with 1 cup water and a pinch of salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes; remove from the heat and let stand covered for 10 minutes.
2. While the rice cooks, mince the garlic, slice the green onions, chop the cilantro, and cut the cucumbers into thin half-moons. Zest and juice the lime.
3. Whisk 1 tablespoon fish sauce with the brown sugar, oil, garlic, lime zest, half the lime juice, and black pepper. Coat the salmon with this mixture and marinate for 10 minutes while heating a grill to medium-high.
4. Toss the cucumbers with the rice vinegar, remaining lime juice, remaining 1 tablespoon fish sauce, red pepper flakes, green onions, and half the cilantro. Let the salad stand while the salmon cooks.
5. Clean and lightly oil the grill grates. Grill the salmon skin-side down with the lid closed for 4 to 5 minutes, then carefully turn and cook for 2 to 3 minutes more, until it reaches 145°F or flakes easily; rest for 3 minutes.
6. Fluff the rice and divide it between two shallow bowls. Add the cucumber salad and grilled salmon, then spoon any cucumber dressing over the rice and finish with the remaining cilantro.

Ingredients

• Ground Pork

  12 ounces $5.99
• Organic Baby Bok Choy

  12 ounces $2.99
• Organic Jasmine Thai White Rice

  1/2 cup dry $4.19
• Garlic

  3 cloves
• Fresh ginger

  1 tablespoon grated
• Low-sodium soy sauce

  2 tablespoons
• Rice vinegar

  1 tablespoon
• Chile crisp

  1 tablespoon, plus more to serve
• Ground Sichuan peppercorns

  1/2 teaspoon
• Cornstarch

  1 teaspoon
• Sugar

  1 teaspoon
• Neutral cooking oil

  2 teaspoons
• Water

  1 tablespoon

Instructions

1. Rinse the rice. Mince the garlic, grate the ginger, and cut the bok choy into 1-inch pieces, keeping the stems and leafy tops separate.
2. Combine the rice with 3/4 cup water and a pinch of salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes; remove from the heat and rest, covered, for 5 minutes.
3. Whisk together the soy sauce, rice vinegar, chile crisp, Sichuan peppercorns, cornstarch, sugar, and 1 tablespoon water.
4. Heat a large skillet or wok over medium-high heat. Add 1 teaspoon oil and the pork, then stir-fry for 5–7 minutes, breaking it into browned crumbles, until it reaches 160°F; transfer to a plate.
5. Add the remaining oil and bok choy stems to the hot pan. Stir-fry for 2 minutes, then add the leafy tops, garlic, and ginger and cook for 1 minute.
6. Return the pork to the pan, stir in the sauce, and toss for 1–2 minutes until glossy and lightly thickened.
7. Fluff the rice, divide it between two bowls, and plate the pork and bok choy over the top with extra chile crisp if desired.

Ingredients

• Organic Boneless Skinless Chicken Thighs

  1 pound $7.49
• Organic Red Beet Bunch

  1 bunch, roots scrubbed and cut into 3/4-inch wedges $3.49
• Yellow Potato

  12 ounces, cut into 1-inch pieces $1.69
• Sweet Onion

  1 small, cut into wedges $1.43
• Olive oil

  2 tablespoons, divided
• Dijon mustard

  1 1/2 tablespoons
• Dried marjoram

  1 teaspoon
• Caraway seeds

  1/2 teaspoon, optional
• Garlic

  1 clove, finely grated
• Kosher salt

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

  1/2 teaspoon
• Sour cream or plain Greek yogurt

  1/3 cup
• Dried dill

  1 teaspoon
• Apple cider vinegar

  2 teaspoons
• Water

  1 to 2 tablespoons

Instructions

1. Heat the oven to 425°F. Scrub and cut the beets and potatoes, cut the onion into wedges, and pat the chicken dry.
2. Toss the beets, potatoes, and onion on a rimmed sheet pan with 1 tablespoon olive oil, the caraway seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange in a single layer and roast for 15 minutes.
3. Mix the mustard, garlic, marjoram, remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Coat the chicken thighs evenly with the mixture.
4. Turn the vegetables, nestle the chicken among them, and roast for 22 to 25 minutes, until the vegetables are tender and the chicken reaches 165°F at its thickest point.
5. While the pan roasts, stir together the sour cream, dill, vinegar, and enough water to make a spoonable sauce; season lightly with salt.
6. Rest the chicken on the pan for 5 minutes, then slice it into thick strips. Taste the vegetables and adjust the seasoning.
7. Spread the dill sauce over two plates, pile on the jewel-toned beets, potatoes, and onion, and arrange the sliced mustard chicken on top.