Careme

Ingredients

• Boneless Pork Loin Chop

  2 chops, about 12 ounces total $6.21
• Bi-color Corn

  2 ears, husked $0.79
• Heirloom Tomato

  1 medium, diced $4.99
• Red Onion

  1/4 small, finely diced $1.99
• Green Jalapeno Pepper

  1, seeded and minced $2.99
• Cilantro Bunch

  1/4 cup chopped leaves and tender stems $1.19
• Lime

  1, halved $0.69
• Organic Garlic

  1 clove, finely grated $2.89
• Olive oil

  2 tablespoons, divided
• Ground ancho chile

  1 1/2 teaspoons
• Dried Mexican oregano

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon, plus more to taste
• Black pepper

  1/4 teaspoon

Instructions

1. Heat a grill to medium-high, about 425°F. Dice the tomato and onion, seed and mince the jalapeño, chop the cilantro, and pat the pork chops dry.
2. Mix 1 tablespoon olive oil with the garlic, ancho chile, oregano, 1/2 teaspoon salt, and black pepper. Rub the mixture over both sides of the pork chops; brush the corn lightly with the remaining oil.
3. Grill the corn, turning every few minutes, until tender and charred in spots, 10–12 minutes. During the final 6–10 minutes, grill the pork until well marked and its center reaches 145°F, flipping once.
4. Transfer the pork to a clean plate and rest for 5 minutes. Grill the lime halves cut-side down for 1–2 minutes, until lightly charred.
5. Cut the kernels from the corn and toss them with the tomato, onion, jalapeño, cilantro, juice from the grilled lime, and the remaining 1/4 teaspoon salt; taste and adjust the seasoning.
6. Slice the pork across the grain and plate it beside the warm charred-corn and heirloom-tomato salsa, spooning any resting juices over the meat.

Ingredients

• Organic Boneless Skinless Chicken Thighs

  12 ounces $7.49
• Organic Slicing Cucumbers

  1 large $1.10
• Bi-color Corn

  1 ear $0.79
• Organic Jasmine Thai White Rice

  1/2 cup dry $4.19
• Lime

  1 $0.69
• Cilantro Bunch

  1/4 cup chopped $1.19
• Low-sodium soy sauce

  1 1/2 tablespoons
• Honey or brown sugar

  2 teaspoons
• Sambal oelek or chili-garlic sauce

  1 to 2 teaspoons
• Cornstarch

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Garlic

  2 cloves
• Neutral cooking oil

  1 tablespoon
• Kosher salt

  as needed

Instructions

1. Thinly slice the chicken. Halve the cucumber lengthwise and cut it into thick half-moons; slice the corn kernels from the cob, mince the garlic, chop the cilantro, and cut the lime in half.
2. Rinse the rice and combine it with 3/4 cup water and a pinch of salt in a small saucepan. Bring to a boil, cover, and simmer on low for 15 minutes; remove from the heat and let stand, covered, for 10 minutes while you stir-fry.
3. Whisk the soy sauce, honey, sambal, cornstarch, turmeric, 2 tablespoons water, and juice from half the lime in a small bowl.
4. Heat the oil in a large skillet or wok over medium-high heat. Add the chicken in one layer and stir-fry for 5 to 7 minutes, until browned and cooked to 165°F; transfer it to a plate.
5. Add the corn to the hot skillet and cook for 2 minutes. Add the cucumber and stir-fry for 2 minutes more, keeping it crisp; stir in the garlic for 30 seconds.
6. Return the chicken to the skillet, stir the sauce again, and pour it in. Toss for 1 to 2 minutes, until glossy and thickened; remove from the heat and fold in half the cilantro.
7. Fluff the rice and divide it between two bowls. Spoon over the chicken and vegetables, then finish with the remaining cilantro and lime wedges.

Ingredients

• Alaskan Sockeye Salmon Fillet

  12 ounces, cut into 2 portions $20.44
• Heirloom Tomato

  1 large, cut into thick wedges $4.99
• Organic Zucchini Squash

  1 medium, sliced into thick half-moons $2.77
• Organic Lemon

  1 $1.29
• Organic Garlic

  2 cloves, finely grated $2.89
• Pitted Kalamata olives

  1/3 cup
• Extra-virgin olive oil

  2 tablespoons, divided
• Dried herbes de Provence

  1 teaspoon
• Dijon mustard

  1 teaspoon
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/4 teaspoon

Instructions

1. Preheat the oven to 425°F. Cut the tomato and zucchini, zest half the lemon, and then cut the lemon into wedges; pat the salmon dry.
2. Toss the tomato, zucchini, and olives on a rimmed sheet pan with 1 tablespoon olive oil, half the garlic, 1/2 teaspoon herbes de Provence, 1/2 teaspoon salt, and the black pepper. Arrange in a single layer.
3. Roast the vegetables for 10 minutes, until they begin to soften and the tomato releases some juice.
4. Mix the remaining olive oil, garlic, herbes de Provence, lemon zest, Dijon, and remaining salt. Brush this mixture over the salmon and nestle the portions among the vegetables.
5. Roast for 8–12 minutes more, depending on thickness, until the salmon flakes easily and reaches 145°F in the thickest part. Rest for 3 minutes.
6. Spoon the roasted tomato juices over the salmon and plate with the zucchini, tomato, olives, and lemon wedges.