Careme

Location: Fred Meyer - Issaquah (6100 E Lake Sammamish Pkwy Se)

A quick Sicilian-inspired summer dinner pairing smoky grilled rockfish and zucchini with juicy tomatoes and a bright caper-raisin agrodolce.

Total time: 35 minutes

Estimated cost: $13–$16 for 2 servings

Health notes: About 430 calories per serving, with roughly 38 grams of protein, plenty of vegetables, and heart-healthy unsaturated fat.

Drink pairing: A chilled Vermentino has the citrusy acidity and light salinity to complement the fish and capers.

Preheat a clean grill to medium-high, about 425°F. Cut the zucchini lengthwise into 1/3-inch planks, finely dice the red onion and tomatoes, chop the parsley, mince the garlic, and zest and halve the lemon.
Combine the raisins, capers, red wine vinegar, honey, garlic, red pepper flakes, 1 tablespoon olive oil, and 1 tablespoon warm water; let the agrodolce stand for 10 minutes while you grill.
Pat the rockfish dry and check for pin bones. Rub it with 1 tablespoon olive oil, the oregano, lemon zest, 1/2 teaspoon salt, and black pepper.
Toss the zucchini with the remaining tablespoon of olive oil and 1/4 teaspoon salt. Grill until marked and just tender, 3 to 4 minutes per side; transfer it to a platter.
Oil the grill grates well. Grill the rockfish skin-side down, if applicable, with the lid closed for 4 to 5 minutes; carefully turn and cook for 2 to 3 minutes more, until opaque and the center reaches 145°F.
Stir the tomatoes, red onion, parsley, and 1 tablespoon lemon juice into the agrodolce; taste and adjust with additional lemon juice or salt, then let the fish rest for 3 minutes.
Plate the grilled zucchini and rockfish, spoon the tomato-caper agrodolce over both, and serve with the remaining lemon wedges.

A warmly spiced, one-pan chicken curry with peak-summer sweet corn and tomatoes, served over fragrant basmati rice for a practical July dinner.

Total time: 55 minutes

Estimated cost: About $6–$7 for the catalog ingredients used, plus pantry staples

Health notes: Serves 2 at approximately 590 calories each, with about 35 grams of protein plus satisfying carbohydrates from corn and rice.

Drink pairing: An off-dry Riesling cools the gentle chile heat and complements the sweet corn.

Dice the Walla Walla onion and tomatoes, mince the garlic, grate the ginger, and slice the kernels from the corn cobs. Pat the chicken dry and season it with salt and black pepper.
Rinse the basmati rice. Combine it with 3/4 cup water and a pinch of salt in a small saucepan, bring to a boil, then cover and cook over low heat for 15 minutes. Remove from the heat and let it stand, covered, for at least 5 minutes.
Meanwhile, heat the oil in a deep skillet over medium-high heat. Brown the chicken for 3 to 4 minutes per side, then transfer it to a plate; it will finish cooking in the sauce.
Reduce the heat to medium. Add the onion and cook for 4 minutes. Stir in the garlic, ginger, garam masala, cumin, turmeric, and optional cayenne; cook for 30 seconds, until fragrant.
Add the tomatoes and cook for 3 minutes, crushing them lightly. Stir in the remaining 1/2 cup water, return the chicken and its juices to the skillet, and bring to a gentle simmer. Cover and cook for 20 minutes.
Stir in the corn kernels, cover, and simmer for 5 minutes more, or until the corn is tender and the chicken reaches 165°F at its thickest point without touching the bone.
Remove the skillet from the heat. Stir the yogurt and lemon juice together, then swirl them into the sauce. Adjust the salt and plate the curry over fluffed basmati rice.

A quick German-inspired pork roast pairs juicy mustard-glazed loin with peak-summer Walla Walla onions and crisp-edged gold potatoes.

Total time: 50 minutes

Estimated cost: About $4.51 for the listed ingredient amounts, plus pantry staples

Health notes: About 650 calories per serving, with roughly 55 grams of protein and a balanced portion of potatoes and vegetables.

Drink pairing: A dry Riesling balances the sweet onions, tangy mustard, and savory roasted pork.

Preheat the oven to 425°F. Cut the potatoes into 3/4-inch pieces, slice the Walla Walla onions into thick wedges, chop the parsley, and pat the pork dry.
Toss the potatoes and onions on a rimmed sheet pan with the olive oil, caraway seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast for 15 minutes.
Meanwhile, stir together the mustard, vinegar, honey, garlic powder, water, remaining salt, and remaining pepper. Reserve half in a clean bowl for serving and brush the rest over the pork.
Stir the vegetables and clear a space in the center of the pan. Add the pork and roast everything for 18 to 24 minutes, stirring the vegetables once, until the pork reaches 145°F in its thickest part and the potatoes are tender.
Transfer the pork to a cutting board and rest for 5 minutes. If the vegetables need more color, return them to the oven during the resting time.
Slice the pork across the grain. Plate it with the roasted Walla Walla onions and potatoes, drizzle with the reserved mustard sauce, and finish with chopped parsley.

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Planned by Careme.