Careme

Ingredients

• Ground Pork

  12 ounces $5.99
• Organic Green Beans

  12 ounces $3.99
• Organic Jasmine Thai White Rice

  1/2 cup dry $4.49
• Organic Garlic

  3 cloves $6.99
• Organic Green Onion

  2 scallions $1.99
• Diamond Crystal kosher salt

  2 1/4 teaspoons, divided
• Soy sauce

  1 tablespoon
• Unseasoned rice vinegar

  1 tablespoon
• Toasted sesame oil

  1 teaspoon
• Brown sugar

  1 teaspoon
• Gochugaru

  1 teaspoon
• Neutral cooking oil

  1 tablespoon

Instructions

1. Rinse 1/2 cup dry jasmine rice and drain. Put it in a small saucepan with 3/4 cup water and 1/2 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, and reduce the heat to low. Cook for 15 minutes, then remove from the heat and let stand, covered, for 5 minutes. Prepare the stir-fry while the rice cooks.

2. Gently mix 12 ounces ground pork with 3/4 teaspoon Diamond Crystal kosher salt. Set aside while preparing the vegetables; this reduced presalting amount accounts for the soy sauce added later.

3. Trim 12 ounces green beans and cut them into 2-inch lengths. Mince 3 garlic cloves. Thinly slice 2 scallions, keeping the whites and greens separate.

4. Stir together the sauce in a small bowl:

   • 1 tablespoon soy sauce
   • 1 tablespoon unseasoned rice vinegar
   • 1 teaspoon toasted sesame oil
   • 1 teaspoon brown sugar
   • 1 teaspoon gochugaru
   • 2 tablespoons water

5. Heat a large skillet over medium-high heat. Add 1 tablespoon neutral cooking oil, the prepared green beans, and 1 teaspoon Diamond Crystal kosher salt. Stir-fry for 4 minutes, until lightly blistered. Add 3 tablespoons water, cover, and cook for 3 minutes. Uncover and cook for 1 minute, until the water evaporates and the beans are crisp-tender. Transfer the beans to a plate.

6. Add the seasoned pork to the same skillet. Press it into a thin layer and cook undisturbed for 3 minutes. Break it into bite-size crumbles and cook for another 3–4 minutes, until browned and the largest crumbles reach 160°F. Spoon off excess rendered fat, leaving approximately 1 tablespoon in the pan.

7. Add the prepared garlic and scallion whites to the pork and stir-fry for 30 seconds. Return the cooked beans to the skillet, add the sauce, and toss for 1–2 minutes, until glossy and hot.

8. Fluff the rice and divide between two bowls. Spoon the pork and green beans over it, scatter with the prepared scallion greens, and serve.

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Ingredients

• Organic Heirloom Tomatoes

  14 ounces, about 2 medium-large tomatoes $4.43
• Organic Zucchini Squash

  7 ounces, about 1 medium zucchini $2.77
• Boneless Skinless Chicken Breast

  8 ounces $5.49
• Casarecce Pasta

  6 ounces $3.03
• Organic Garlic

  2 cloves $6.99
• Fresh Basil

  1/4 ounce, about 1/4 cup loosely packed leaves $3.32
• Extra-virgin olive oil

  2 tablespoons
• Fine sea salt

  2 tablespoons plus 1/2 teaspoon, divided
• Black pepper

  1/4 teaspoon

Instructions

1. Cut 8 ounces boneless skinless chicken breast into thin, bite-size strips. Season with 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper. Set aside while preparing the vegetables, then wash your hands and clean the cutting surface.

2. Core and cut 14 ounces heirloom tomatoes into 1/2-inch pieces, keeping their juices. Trim 7 ounces zucchini, halve lengthwise, and slice into 1/4-inch half-moons.

3. Thinly slice 2 garlic cloves. Tear 1/4 ounce basil leaves, keeping a few small leaves whole for plating.

4. Bring 1.5 liters water to a boil in a medium pot. Add 1 tablespoon plus 2 teaspoons fine sea salt, then 6 ounces casarecce. Cook to just shy of al dente according to the package timing, stirring frequently. Before draining, reserve 1/4 cup pasta water. Cook the skillet components while the pasta boils.

5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for 6–8 minutes, turning occasionally, until lightly golden and the thickest pieces reach 165°F. Transfer to a clean plate.

6. Add the remaining 1 tablespoon olive oil to the skillet. Add the prepared zucchini and cook for 4–5 minutes, turning occasionally, until golden in spots. Stir in the sliced garlic and cook for 30 seconds.

7. Add the prepared tomatoes with their juices and 1 teaspoon fine sea salt. Cook over medium-high heat for 5–6 minutes, stirring occasionally, until the tomatoes soften into a juicy sauce but retain some texture.

8. Add the drained pasta and cooked chicken with its collected juices to the skillet. Toss over medium heat for 1–2 minutes, adding reserved pasta water 1 tablespoon at a time only if needed to loosen the sauce. Remove from the heat and fold in the torn basil.

9. Divide between two shallow bowls, distributing the chicken and vegetables evenly. Finish with the reserved whole basil leaves and serve immediately.

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Ingredients

• King Salmon Fillet

  12 ounces, cut into 2 skin-on portions $25.19
• Bi-color Corn

  2 ears $0.79
• Yellow Potato

  12 ounces $1.69
• Organic Lemons

  1 medium $1.29
• Organic Dill Bunch

  2 tablespoons chopped fronds $2.69
• Unsalted butter

  3 tablespoons
• Olive oil

  2 tablespoons
• Diamond Crystal kosher salt

  3 1/4 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F. Scrub 12 ounces yellow potatoes and cut into 3/4-inch chunks.

2. Pat 12 ounces king salmon dry, check for pin bones, and cut into 2 portions if needed. Season all over with 1 1/2 teaspoons Diamond Crystal kosher salt and 1/4 teaspoon black pepper. Refrigerate while preparing the sides.

3. Shuck 2 ears bi-color corn and slice off the kernels. Chop enough dill fronds to measure 2 tablespoons. Zest 1 medium lemon to obtain 1 teaspoon zest, squeeze 1 tablespoon juice, and cut the unused lemon into serving wedges.

4. Toss the potatoes on a rimmed baking sheet with 1 tablespoon olive oil, 1 1/4 teaspoons Diamond Crystal kosher salt, and 1/4 teaspoon black pepper. Spread out with cut faces down. Roast for 30–35 minutes, turning after 20 minutes, until golden and tender. Prepare the other components during roasting.

5. While the potatoes roast, melt 1 tablespoon unsalted butter in a small skillet over medium heat. Add the corn kernels, 1/2 teaspoon Diamond Crystal kosher salt, and 2 tablespoons water. Cook, stirring occasionally, for 5–7 minutes, until tender and the water has evaporated. Remove from the heat, stir in the lemon zest and 1 tablespoon of the chopped dill, and cover to keep warm.

6. When the potatoes have about 12 minutes left, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Blot any surface moisture from the seasoned salmon. Add it skin-side down, press gently with a spatula for 20 seconds, and reduce the heat to medium. Cook for 5–7 minutes until the skin is crisp, then turn and cook for 1–3 minutes, until the center reaches 125°F. Transfer skin-side up to a warm plate and rest for 3 minutes.

7. During the salmon’s rest, pour off excess oil from its skillet and wipe away any blackened bits. Add 2 tablespoons unsalted butter over medium-low heat. Swirl for 2–3 minutes, until the milk solids turn golden brown and smell nutty. Remove from the heat; carefully stir in the measured 1 tablespoon lemon juice and the remaining 1 tablespoon chopped dill.

8. Divide the corn and roasted potatoes between two warm plates. Set the salmon beside them, skin-side up. Spoon the lemon-dill brown butter around and over the exposed flesh, keeping the crisp skin mostly dry, and serve with the lemon wedges.

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