Careme

Ingredients

• Coho Salmon Fillet

  12 ounces $15.99
• Bi-color Corn

  2 ears, husked $0.79
• Organic Slicing Cucumbers

  1 medium cucumber $1.10
• Grape Tomatoes, 1 PT

  1 cup, halved $3.69
• Organic Lemons

  1 lemon $1.29
• Italian Parsley Bunch

  1/4 cup chopped $1.49
• Maple syrup

  1 tablespoon
• Dijon mustard

  1 tablespoon
• Olive oil

  2 tablespoons, divided
• Apple cider vinegar

  1 tablespoon
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/2 teaspoon, divided
• Unsalted butter

  1 tablespoon

Instructions

1. Heat a grill to medium-high and oil the grates; slice the cucumber into thin half-moons, halve the tomatoes, chop the parsley, and cut the lemon in half.
2. In a small bowl, mix the maple syrup, Dijon mustard, 1 tablespoon olive oil, 1 teaspoon lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper; pat the salmon dry and brush the flesh side with the glaze.
3. In another bowl, toss the cucumber, tomatoes, parsley, apple cider vinegar, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1/4 teaspoon salt, and a pinch of pepper; set aside so the relish gets juicy while you grill.
4. Grill the corn, turning every 2 to 3 minutes, until lightly charred and tender, about 10 minutes total; move it to a cooler spot if it browns too quickly.
5. Place the salmon skin-side down on the grill, close the lid, and cook 6 to 9 minutes, depending on thickness, until the fish flakes easily and the thickest part reaches 145°F; avoid flipping unless needed for grill marks.
6. Rub the hot corn with butter and a pinch of salt, then cut the ears in half if desired; squeeze a little lemon over the salmon.
7. Plate the salmon with the buttered grilled corn and spoon the cucumber-tomato relish alongside or over the fish for a bright, seasonal finish.

Ingredients

• Chicken Drumsticks

  1 1/4 to 1 1/2 lb, about 4 drumsticks $3.49
• Organic Baby Bok Choy

  2 heads, halved lengthwise $2.99
• Organic Jasmine Thai White Rice

  3/4 cup dry $4.19
• Organic Garlic

  4 cloves, smashed and chopped $2.89
• Organic Green Onion

  2 scallions, thinly sliced $1.99
• Soy sauce

  1/4 cup
• Apple cider vinegar or cane vinegar

  1/4 cup
• Water

  1/2 cup, plus 1 1/4 cups for rice
• Brown sugar or honey

  2 teaspoons
• Bay leaf

  1
• Black pepper

  1/2 teaspoon, preferably coarsely ground
• Neutral oil

  1 tablespoon

Instructions

1. Rinse the rice until the water runs mostly clear, then combine it in a small saucepan with 1 1/4 cups water and a pinch of salt; chop the garlic, slice the scallions, and halve the baby bok choy lengthwise.
2. Bring the rice to a boil, cover, reduce to low, and cook for 15 minutes; turn off the heat and let it steam, covered, until serving.
3. Pat the drumsticks dry and season lightly with black pepper; heat the oil in a wide lidded skillet or Dutch oven over medium-high heat and brown the drumsticks for 6 to 8 minutes, turning until golden in spots.
4. Lower the heat to medium, add the garlic, and cook for 30 seconds until fragrant, then add soy sauce, vinegar, 1/2 cup water, brown sugar, bay leaf, and remaining black pepper; bring to a lively simmer.
5. Cover and braise over medium-low heat for 22 to 25 minutes, turning the drumsticks once, until the chicken is cooked through and reaches 165°F at the bone.
6. Uncover, raise the heat to medium-high, and simmer for 5 to 7 minutes until the sauce is slightly glossy and reduced; nestle the baby bok choy cut-side down into the skillet for the last 3 minutes so it wilts but stays bright.
7. Fluff the rice, divide it between two shallow bowls, top with drumsticks and bok choy, spoon the adobo sauce over everything, and finish with sliced green onions.

Ingredients

• Ground Beef 80% Lean/ 20% Fat

  12 ounces $5.99
• Organic Long Grain White Rice

  3/4 cup dry $4.19
• Organic Slicing Cucumbers

  1 large cucumber $1.10
• Vine On Tomato

  1 medium tomato, diced $2.79
• Yellow Onion

  1/2 medium onion, finely chopped $1.49
• Green Bell Pepper

  1/2 pepper, finely chopped $2.99
• Organic Garlic, 3 CT

  2 cloves, minced $2.89
• Lime

  1 lime $0.69
• Cilantro Bunch

  2 tablespoons chopped $1.39
• Olive oil

  1 tablespoon, divided
• Tomato paste

  1 tablespoon
• Ground cumin

  1 teaspoon
• Dried oregano

  1/2 teaspoon
• Green olives

  1/4 cup sliced
• Raisins

  2 tablespoons
• Red wine vinegar or apple cider vinegar

  1 tablespoon
• Kosher salt and black pepper

  to taste

Instructions

1. Rinse the rice, then combine it in a small saucepan with 1 1/2 cups water and a pinch of salt; bring to a boil, cover, reduce to low, and cook 15 minutes, then let stand covered off heat for 10 minutes.
2. While the rice cooks, finely chop the onion and bell pepper, mince the garlic, dice the tomato, slice the cucumber into thin half-moons, chop the cilantro, and cut the lime in half.
3. Make the cucumber salad by tossing the cucumber with half the lime juice, 1 teaspoon olive oil, half the cilantro, a pinch of salt, and black pepper; set aside to lightly marinate.
4. Heat the remaining olive oil in a large skillet over medium-high heat, add the onion and bell pepper, and sauté 4 to 5 minutes until softened and lightly golden.
5. Add the ground beef, season with salt and pepper, and cook 5 to 6 minutes, breaking it up, until browned and no longer pink; spoon off excess fat if the skillet looks greasy.
6. Stir in the garlic, tomato paste, cumin, and oregano for 30 seconds, then add the diced tomato, olives, raisins, vinegar, and 1/4 cup water; simmer 6 to 8 minutes until saucy but not watery.
7. Taste the picadillo and adjust with more salt, pepper, or lime juice; fluff the rice and divide it between two shallow bowls.
8. Spoon the picadillo over the rice, add the cucumber-lime salad alongside, and finish with the remaining cilantro and a squeeze of lime.