Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1½ pounds $1.49
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.99
• Private Selection® Walla Walla Sweet Onions

  4 ounces $3.99
• Fresh Jalapeno Peppers

  1 small pepper $1.99
• Organic Cilantro

  ¼ cup chopped $1.69
• Fresh Organic Limes

  1 lime $1.29
• Orange juice

  ¼ cup
• Achiote paste

  1½ tablespoons
• Garlic

  2 cloves $0.79
• Dried oregano

  1 teaspoon
• Ground cumin

  ½ teaspoon
• Honey

  1 teaspoon
• Olive oil

  2 tablespoons
• Kosher salt

  ¾ teaspoon

Instructions

1. Preheat a grill to medium-high, about 400°F. Shuck 2 ears corn; slice 4 ounces Walla Walla sweet onion into thick rings; mince 1 small jalapeño; chop ¼ cup cilantro; halve 1 lime; and mince 2 garlic cloves.
2. Whisk ¼ cup orange juice, juice from ½ lime, 1½ tablespoons achiote paste, 2 minced garlic cloves, 1 teaspoon dried oregano, ½ teaspoon ground cumin, 1 teaspoon honey, 1 tablespoon olive oil, and ½ teaspoon kosher salt. Coat 1½ pounds chicken thighs with the marinade and rest for 10 minutes.
3. Rub 2 ears corn with 2 teaspoons olive oil and ⅛ teaspoon kosher salt. Rub 4 ounces onion rings with 1 teaspoon olive oil and ⅛ teaspoon kosher salt.
4. Grill 1½ pounds marinated chicken thighs, covered, for 8 minutes on the first side and 10–12 minutes on the second side, until the thickest pieces reach at least 165°F. During the same interval, grill 2 ears corn for 8–10 minutes and 4 ounces onion rings for 6–8 minutes, turning both until lightly charred.
5. Rest 1½ pounds grilled chicken thighs for 5 minutes. Chop 4 ounces grilled onion and combine it with 1 minced jalapeño, ¼ cup chopped cilantro, and juice from ½ lime to make a quick relish.
6. Plate 1½ pounds grilled achiote chicken with 2 ears charred corn, then spoon the grilled Walla Walla onion relish over the chicken and serve.

Ingredients

• Ground Pork

  8 oz $2.99
• Zucchini

  12 oz $1.79
• Dynasty® Jasmine Rice

  1/2 cup dry $3.69
• Water

  2/3 cup
• Green Onions

  2 $1.19
• Garlic

  2 cloves
• Fresh ginger

  2 teaspoons grated
• Gochujang

  1 1/2 tablespoons
• Low-sodium soy sauce

  1 1/2 tablespoons
• Rice vinegar

  2 teaspoons
• Honey

  2 teaspoons
• Toasted sesame oil

  1 teaspoon
• Neutral cooking oil

  2 teaspoons
• Sesame seeds

  1 teaspoon
• Charles Smith Wines Kungfu Girl Riesling Washington White Wine

  1 bottle $12.99

Instructions

1. Rinse 1/2 cup dry jasmine rice. Combine the 1/2 cup rinsed jasmine rice and 2/3 cup water in a small saucepan, bring to a boil, cover, and cook over low heat for 15 minutes; remove from the heat and rest, covered, for 5 minutes.
2. While the rice cooks, slice 12 ounces zucchini into 1/2-inch half-moons, mince 2 cloves garlic, grate 2 teaspoons fresh ginger, and thinly slice 2 green onions. Whisk together 1 1/2 tablespoons gochujang, 1 1/2 tablespoons low-sodium soy sauce, 2 teaspoons rice vinegar, 2 teaspoons honey, and 1 teaspoon toasted sesame oil.
3. Heat 1 teaspoon neutral cooking oil in a large skillet over medium-high heat. Add the 12 ounces sliced zucchini and stir-fry for 4 to 5 minutes until browned but still crisp; transfer the 12 ounces zucchini to a plate.
4. Add 1 teaspoon neutral cooking oil and 8 ounces ground pork to the skillet. Cook for 5 to 7 minutes, breaking the 8 ounces ground pork into small pieces, until browned and it reaches 160°F; add the 2 minced garlic cloves and 2 teaspoons grated ginger, then cook for 30 seconds.
5. Pour the prepared gochujang sauce into the skillet and return the 12 ounces cooked zucchini. Stir-fry for 2 minutes, until the sauce is glossy and coats the pork and zucchini.
6. Divide the rice cooked from 1/2 cup dry jasmine rice between two bowls, spoon the stir-fry over it, and finish with 2 sliced green onions and 1 teaspoon sesame seeds.

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  14 oz $14.99
• Fresh Bagged Green Beans

  12 oz $2.19
• Fresh Rainier Cherries in Bag

  6 oz $7.99
• Private Selection® Walla Walla Sweet Onions

  4 oz $3.99
• Simple Truth Organic® Basil

  1/4 cup thinly sliced (about 0.3 oz) $2.49
• Fresh Organic Lemon

  1 lemon (about 2 tablespoons juice) $1.29
• Extra-virgin olive oil

  2 tablespoons
• Dijon mustard

  1 tablespoon
• Honey

  2 teaspoons
• Kosher salt

  3/4 teaspoon
• Ground black pepper

  1/2 teaspoon

Instructions

1. Preheat the oven to 425°F with a rack in the upper third; line a large rimmed sheet pan with parchment paper.
2. Trim 12 ounces green beans, toss them with 1 tablespoon extra-virgin olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground black pepper, and spread them around the edges of the pan; roast for 8 minutes.
3. Whisk 1 tablespoon Dijon mustard, 2 teaspoons honey, and 2 teaspoons extra-virgin olive oil. Pat 14 ounces sockeye salmon dry and season it with 1/4 teaspoon kosher salt and 1/8 teaspoon ground black pepper. After the 12 ounces green beans have roasted for 8 minutes, place the 14 ounces salmon in the center, coat it with the Dijon mixture, and roast everything for 10–14 minutes.
4. While the salmon roasts, pit and quarter 6 ounces Rainier cherries, finely dice 4 ounces Walla Walla sweet onion, and thinly slice 1/4 cup basil. Juice 1 lemon to yield about 2 tablespoons juice, then combine everything with 1 teaspoon extra-virgin olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon ground black pepper.
5. Check that the thickest part of the 14-ounce salmon reaches 145°F and that the 12 ounces green beans are browned and tender; remove the pan from the oven and rest everything for 3 minutes.
6. Divide the 14-ounce salmon and 12 ounces green beans between two warmed plates, then spoon half of the cherry-onion relish over each serving.