Careme

Ingredients

• Boneless Skinless Chicken Thighs

  1 pound $6.49
• Bi-color Corn

  2 ears $0.79
• Organic Heirloom Tomatoes

  8 ounces $4.43
• Green Jalapeno Pepper

  1/2 pepper $2.99
• Red Onion

  1/4 small onion $1.99
• Cilantro Bunch

  1/4 cup chopped cilantro $1.19
• Lime

  2 limes $0.69
• Corn tortillas

  8 small tortillas
• Garlic

  1 clove
• Extra-virgin olive oil

  2 tablespoons
• Ground cumin

  1 teaspoon
• Chili powder

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Kosher salt

  2 teaspoons
• Black pepper

  1/4 teaspoon

Instructions

1. Heat a clean grill to medium-high, about 425°F.
2. Dice 8 ounces Organic Heirloom Tomatoes and finely chop 1/4 small Red Onion and 1/2 Green Jalapeno Pepper. Combine them with 2 tablespoons chopped cilantro, the juice of 1 lime, and 3/4 teaspoon kosher salt to make the salsa.
3. Pat 1 pound Boneless Skinless Chicken Thighs dry. Coat with 1 1/2 tablespoons extra-virgin olive oil, the juice of 1 lime, 1 minced garlic clove, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon black pepper; rest for 10 minutes.
4. Brush 2 ears Bi-color Corn with 1/2 tablespoon extra-virgin olive oil. Place them on the grill at the same time as the marinated 1 pound Boneless Skinless Chicken Thighs. Grill the thighs for 5 to 6 minutes per side, until they reach 165°F, and grill the corn for 8 to 10 minutes, turning occasionally; transfer both to a board and let the thighs rest for 5 minutes while completing the next step.
5. Cut the kernels from the grilled 2 ears Bi-color Corn and fold them into the prepared salsa. Grill 8 small corn tortillas for about 20 seconds per side, until warm and pliable.
6. Slice the grilled 1 pound Boneless Skinless Chicken Thighs across the grain. Plate two portions with four filled tortillas each, spoon over the prepared corn salsa, and garnish both portions with 2 tablespoons chopped cilantro.

Ingredients

• Ground Pork

  12 ounces $5.99
• Organic Eggplant

  1 pound $3.10
• Roma Tomato

  8 ounces $2.89
• Sweet Onion

  4 ounces $1.66
• garlic

  2 cloves
• fresh ginger

  1 tablespoon grated
• fish sauce

  1 tablespoon
• low-sodium soy sauce

  1 tablespoon
• light brown sugar

  1 teaspoon
• water

  5/8 cup divided
• neutral cooking oil

  2 tablespoons divided
• kosher salt

  3/4 teaspoon divided
• ground turmeric

  1/4 teaspoon
• red pepper flakes

  1/4 teaspoon
• lime juice

  1 tablespoon
• Cilantro Bunch

  1/4 cup chopped leaves and tender stems $1.19

Instructions

1. Season 12 ounces Ground Pork with 1/2 teaspoon kosher salt and let the meat stand for at least 5 minutes while prepping. Dice 4 ounces Sweet Onion, mince 2 cloves garlic, and grate 1 tablespoon fresh ginger; combine these aromatics. Chop 8 ounces Roma Tomato. In a measuring cup, whisk together 1 tablespoon fish sauce, 1 tablespoon low-sodium soy sauce, 1 teaspoon light brown sugar, and 1/2 cup water.
2. Cut 1 pound Organic Eggplant into 3/4-inch cubes. Heat 1 tablespoon neutral cooking oil in a large lidded skillet over medium-high heat, add the cubes with 2 tablespoons water and 1/4 teaspoon kosher salt, then cover and steam-fry for 4 minutes. Uncover and cook for 4 more minutes, stirring occasionally, until lightly browned; transfer the cooked vegetables to a plate.
3. Add 1 tablespoon neutral cooking oil to the skillet, followed by the seasoned meat and prepared aromatics. Stir-fry for 5 to 6 minutes, breaking the meat into bite-size pieces, until browned and safely cooked through to 160°F.
4. Add 1/4 teaspoon ground turmeric and 1/4 teaspoon red pepper flakes, then stir for 30 seconds. Add the prepared tomatoes and prepared sauce; simmer for 3 minutes while scraping up the browned bits.
5. Return the cooked vegetables to the skillet and simmer for 4 to 6 minutes, stirring occasionally, until tender and coated in the reduced sauce.
6. Turn off the heat and fold in 1 tablespoon lime juice and 1/4 cup chopped Cilantro Bunch leaves and tender stems. Divide between two shallow bowls and serve immediately.

Ingredients

• King Salmon Fillet

  12 ounces $29.99
• Organic Zucchini Squash

  12 ounces $2.77
• Organic Sungold Cherry Tomatoes

  8 ounces $5.54
• Organic Wheat Bulgur

  1/2 cup $2.99
• Organic Dill

  1/4 cup chopped $2.69
• Lemon

  1 $0.89
• Organic Garlic

  1 clove $2.69
• Plain Greek yogurt

  1/2 cup
• Toasted walnuts

  1/4 cup
• Extra-virgin olive oil

  3 tablespoons
• Ground sumac

  1 teaspoon
• Sweet paprika

  1 teaspoon
• Aleppo pepper

  1/4 teaspoon
• Kosher salt

  2 teaspoons
• Black pepper

  1/2 teaspoon
• Water

  1 cup

Instructions

1. Heat the oven to 425°F and line a large rimmed sheet pan with parchment.
2. Cut 12 ounces Organic Zucchini Squash into thick half-moons. Toss with 1 tablespoon extra-virgin olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; spread out on the sheet pan and roast for 10 minutes.
3. Heat a small saucepan over medium heat for 30 seconds, then add 1/2 cup Organic Wheat Bulgur and toast for 2 minutes. Add 1 cup water and 1/4 teaspoon kosher salt, bring to a simmer, cover, and cook over low heat for 12 minutes; remove from the heat and keep covered for 10 minutes.
4. Pat 12 ounces King Salmon Fillet dry and cut it into two portions. Rub with 1 tablespoon extra-virgin olive oil, 1 teaspoon sweet paprika, 1/2 teaspoon ground sumac, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss 8 ounces Organic Sungold Cherry Tomatoes with 1/2 teaspoon kosher salt. Turn the roasted squash, then add the seasoned fish and tomatoes to the sheet pan; roast for 8–12 minutes, until the fish reaches 120–125°F for a moist medium finish, or 145°F for higher-risk diners.
5. While the sheet pan roasts, combine 1/2 cup plain Greek yogurt, 1/4 cup finely chopped toasted walnuts, 1/4 cup chopped Organic Dill, 1 minced clove Organic Garlic, the finely grated zest and juice of 1 Lemon, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon ground sumac, 1/4 teaspoon Aleppo pepper, and 1/4 teaspoon kosher salt.
6. Let the roasted components rest for 3 minutes, then uncover the saucepan and fluff its contents with a fork.
7. Divide all cooked components between two warmed plates and finish each serving with half of the prepared sauce.