Careme

Ingredients

• chicken drumsticks

  1 1/2 pounds $2.49
• bi-color corn

  2 ears, shucked and kernels cut from cobs $0.79
• slicer tomato

  1 medium, diced $2.99
• green onions

  2, thinly sliced $1.39
• cilantro

  1/4 cup, chopped $1.19
• limes

  2, yielding 1 teaspoon zest and 3 tablespoons juice $0.69
• garlic

  2 cloves, finely grated $2.69
• extra-virgin olive oil

  2 tablespoons, divided
• Morton kosher salt

  2 1/2 teaspoons, divided
• light brown sugar

  2 teaspoons
• ground allspice

  1 teaspoon
• dried thyme

  1 teaspoon
• smoked paprika

  1 teaspoon
• ground cayenne

  1/4 teaspoon
• ground black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F and line two rimmed sheet pans. Pat 1 1/2 pounds chicken drumsticks dry, season evenly with 2 teaspoons Morton kosher salt, and let stand for 10 minutes while preparing the glaze and vegetables.

2. Make the jerk glaze by mixing:

   • 1 tablespoon extra-virgin olive oil
   • 2 teaspoons light brown sugar
   • 1 teaspoon lime zest
   • 1 tablespoon lime juice
   • 2 finely grated garlic cloves
   • 1 teaspoon ground allspice
   • 1 teaspoon dried thyme
   • 1 teaspoon smoked paprika
   • 1/4 teaspoon ground cayenne
   • 1/2 teaspoon ground black pepper

   Coat the salted chicken thoroughly with the glaze and arrange it on one prepared pan.

3. Toss the kernels from 2 ears bi-color corn with 1 tablespoon extra-virgin olive oil and 1/2 teaspoon Morton kosher salt. Spread them on the second prepared pan.

4. Roast the chicken and corn together for 20 minutes. Stir the corn and turn the drumsticks, then roast for 12 to 17 minutes more, until the corn is browned at the edges and the thickest drumstick reaches 175°F.

5. While everything roasts, combine the fresh salsa ingredients:

   • 1 medium diced slicer tomato
   • 2 thinly sliced green onions
   • 1/4 cup chopped cilantro
   • 2 tablespoons lime juice

   Fold the hot roasted corn into the salsa.

6. Rest the jerk chicken for 5 minutes. Divide the roasted corn salsa between two plates, arrange the drumsticks alongside it, and spoon any cooked pan glaze over the chicken.

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Ingredients

• Organic ground pork

  12 ounces $8.49
• Organic eggplant

  12 ounces $3.49
• Organic jasmine Thai white rice

  1/2 cup $4.49
• Yellow onion

  1/2 small onion (about 3 ounces) $1.49
• Organic Roma tomato

  1 medium tomato (about 6 ounces) $3.49
• Organic garlic

  2 cloves $2.69
• Fresh ginger

  1 tablespoon grated
• Cilantro

  1/4 cup chopped $1.19
• Lime

  1 $0.69
• Morton kosher salt

  2 teaspoons
• Neutral cooking oil

  2 tablespoons
• Sri Lankan roasted curry powder

  2 teaspoons
• Ground cumin

  1/2 teaspoon
• Ground turmeric

  1/2 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon
• Water

  1 1/4 cups

Instructions

1. Season 12 ounces ground pork evenly with 1 teaspoon Morton kosher salt. Let it stand for 15 minutes while you prepare the other ingredients.

2. Prepare the vegetables and garnishes:

   • Cut 12 ounces organic eggplant into 3/4-inch cubes.
   • Dice 1/2 small yellow onion.
   • Chop 1 medium organic Roma tomato.
   • Mince 2 garlic cloves.
   • Grate 1 tablespoon fresh ginger.
   • Chop 1/4 cup cilantro.
   • Cut 1 lime into wedges.

   Set the cilantro and lime aside as the garnishes.

3. Make the spice mixture by combining:

   • 2 teaspoons Sri Lankan roasted curry powder
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon ground turmeric
   • 1/4 teaspoon ground cinnamon
   • 1/4 teaspoon crushed red pepper flakes

   Set aside.

4. Rinse 1/2 cup jasmine rice. Combine it in a small saucepan with 1 cup water and 1/4 teaspoon Morton kosher salt. Bring to a boil, cover, reduce the heat to low, and simmer for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

5. Heat 1 tablespoon neutral cooking oil in a large skillet over medium-high heat. Add the cubed eggplant and 3/4 teaspoon Morton kosher salt. Sauté for 7 to 9 minutes, stirring occasionally, until browned and tender; transfer the seared eggplant to a plate.

6. Heat 1 tablespoon neutral cooking oil in the same skillet over medium-high heat. Add the seasoned pork and diced onion; sauté for 5 minutes, breaking the pork into small crumbles. Add the minced garlic, grated ginger, and spice mixture, then sauté for 1 minute.

7. Add the chopped tomato and 1/4 cup water. Cook for 4 to 5 minutes, stirring often, until the tomato forms a light sauce and the pork reaches 160°F. Fold in the seared eggplant and cook for 1 minute to heat through.

8. Fluff the rice and divide it between two shallow bowls. Spoon the curried pork and eggplant alongside or over the rice, then finish with the prepared cilantro and lime wedges.

Want more detail? See the temperature guide.

Ingredients

• King Salmon Fillet

  12 ounces $24.88
• Organic Green Beans

  8 ounces $3.99
• Medium Hass Avocado

  1 $1.09
• Lime

  2 $0.69
• Cilantro Bunch

  1 packed cup leaves and tender stems $1.19
• extra-virgin olive oil

  3 tablespoons
• ají amarillo paste

  1 tablespoon
• honey

  1 teaspoon
• mayonnaise

  2 tablespoons
• garlic

  1 small clove
• cold water

  2 tablespoons
• Diamond Crystal kosher salt

  2 1/2 teaspoons
• freshly ground black pepper

  1/2 teaspoon

Instructions

1. Preheat a clean grill to medium-high, about 425°F, setting up a cooler area for managing flare-ups. Pat 12 ounces king salmon fillet dry and season evenly with 1 1/2 teaspoons Diamond Crystal kosher salt; refrigerate uncovered for 15 minutes while preparing the glaze and sauce.

2. Make the ají glaze by stirring together:

   • 1 tablespoon extra-virgin olive oil
   • 1 tablespoon ají amarillo paste
   • 1 teaspoon honey
   • Zest of 1 lime
   • 1 tablespoon juice from the same lime
   • 1/4 teaspoon freshly ground black pepper

   Set the ají glaze aside.

3. Blend the green sauce until smooth and spoonable:

   • 1 medium Hass avocado, peeled and pitted
   • 1 packed cup cilantro leaves and tender stems
   • 2 tablespoons mayonnaise
   • 2 tablespoons juice from the second lime
   • 1 small garlic clove, peeled
   • 1 tablespoon extra-virgin olive oil
   • 2 tablespoons cold water
   • 1/4 teaspoon Diamond Crystal kosher salt
   • 1/4 teaspoon freshly ground black pepper

   Transfer the green sauce to a serving bowl.

4. Trim 8 ounces organic green beans, then toss them with 1 tablespoon extra-virgin olive oil and 3/4 teaspoon Diamond Crystal kosher salt. Grill in a grill basket over direct heat for 8–10 minutes, turning occasionally, until crisp-tender and blistered; begin grilling the salmon after the beans have cooked for 2 minutes.

5. Brush the salmon all over with the ají glaze. Grill with the lid closed, skin-side down if present, for 4–6 minutes. Turn carefully and grill for another 2–4 minutes, pulling the salmon at 125°F for a moist medium center. Transfer to a plate and rest for 5 minutes.

6. Swoop the green sauce across two warmed plates. Divide the grilled green beans between them, set a salmon portion on each plate, and serve immediately.

Want more detail? See the temperature guide.