Careme

Ingredients

• King salmon fillet, skin on

  12 ounces, cut into two equal portions $25.19
• Bi-color corn

  3 ears $0.79
• Sugar Bomb cherry tomatoes

  12 ounces $4.99
• Fresh basil

  1/4 ounce $3.32
• Organic garlic

  2 cloves $6.99
• Lemon

  1 medium $1.29
• Unsalted butter

  2 tablespoons
• Olive oil

  4 teaspoons
• Fine sea salt

  2 teaspoons
• Freshly ground black pepper

  1/4 teaspoon

Instructions

1. Pat 12 ounces skin-on king salmon dry, remove any pin bones, and cut into two equal portions. Season all over with 3/4 teaspoon fine sea salt. Refrigerate uncovered while preparing the vegetables.

2. Shuck 3 ears bi-color corn and cut off the kernels; scrape the cobs with the back of a knife to collect their milky juices. Mince 2 garlic cloves and keep them separate.

3. Wash and thoroughly dry 12 ounces cherry tomatoes, leaving them whole. Tear 1/4 ounce basil leaves. Zest 1 medium lemon to obtain 1 teaspoon zest, then squeeze 2 teaspoons juice; cut the unused lemon into wedges.

4. Melt 1 tablespoon unsalted butter in a medium saucepan over medium heat. Add the corn kernels and their juices with 3/4 teaspoon fine sea salt. Cook, stirring, for 3 minutes without browning. Add 1/3 cup water, cover, and simmer gently for 6–8 minutes, until tender.

5. Transfer the cooked corn and its liquid to a blender. Blend until very smooth, venting the lid according to the blender’s instructions for hot liquids. Add warm water 1 tablespoon at a time, up to 3 tablespoons, only if needed for a thick, spoonable purée. Return to the saucepan, cover, and keep warm over the lowest heat.

6. Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add the prepared tomatoes and 1/2 teaspoon fine sea salt. Cook for 4–5 minutes, shaking the skillet occasionally, until blistered and beginning to split. Add the minced garlic and cook for 30 seconds. Take off the heat and fold in the measured lemon juice and half the prepared basil. Transfer to a bowl and cover loosely.

7. Wipe the skillet clean and heat 2 teaspoons olive oil over medium-high heat. Blot the salmon skin dry again and place the portions skin-side down. Press gently with a spatula for 20 seconds to keep the skin flat, then reduce to medium. Cook undisturbed for 5–7 minutes, until the skin is crisp and the fish releases readily.

8. Turn the salmon and add 1 tablespoon unsalted butter and 1/4 teaspoon freshly ground black pepper. Cook for 2–4 minutes more, spooning the foaming butter over the fish, until the center reaches 125°F. Transfer to a warm plate, skin-side up, and rest for 3 minutes. Off the heat, stir the measured lemon zest into the skillet butter.

9. Spoon the warm corn purée onto two plates and sweep it into broad pools. Set the salmon on top, skin-side up, and arrange the blistered tomatoes alongside. Spoon the lemon butter around the fish without wetting the crisp skin. Finish with the remaining prepared basil and serve with the lemon wedges.

Want more detail? See the temperature guide.

Ingredients

• Boneless skinless chicken thighs

  12 ounces $6.49
• Organic green beans

  12 ounces $3.99
• Jasmine white rice

  3/4 cup dry (about 5 ounces) $4.31
• Organic garlic

  2 cloves $6.99
• Fresh ginger

  2 teaspoons finely minced
• Neutral cooking oil

  2 tablespoons
• Fine sea salt

  1 1/2 teaspoons, divided
• Soy sauce

  1 tablespoon
• Unseasoned rice vinegar

  1 tablespoon
• Sugar

  1 teaspoon
• Cornstarch

  1 teaspoon
• Sichuan peppercorns

  1/2 teaspoon
• Red pepper flakes

  1/4 teaspoon

Instructions

1. Cut 12 ounces chicken thighs into 1-inch pieces and season evenly with 3/4 teaspoon fine sea salt. Set aside while preparing the other ingredients.

2. Trim 12 ounces green beans and cut into 2-inch lengths. Peel and mince 2 garlic cloves, and peel and finely mince enough fresh ginger to measure 2 teaspoons. Keep the garlic and ginger separate from the beans.

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

4. Finely crush 1/2 teaspoon Sichuan peppercorns, discarding any hard black seeds. Whisk together the sauce in a small bowl:

   • 1 tablespoon soy sauce
   • 1 tablespoon unseasoned rice vinegar
   • 1 teaspoon sugar
   • 1 teaspoon cornstarch
   • The crushed Sichuan peppercorns

   Whisk in 2 tablespoons water and set aside.

5. Heat a large, lidded skillet over medium-high heat. Add 1 tablespoon neutral oil, the prepared green beans, and 1/2 teaspoon fine sea salt. Stir-fry for 3 minutes. Add 3 tablespoons water, cover, and cook for 5–7 minutes, until the beans are tender with a slight bite. Uncover and cook for 1–2 minutes to evaporate the water and lightly blister the beans. Transfer to a plate.

6. Add 1 tablespoon neutral oil to the skillet. Add the seasoned chicken in a single layer and cook undisturbed for 3 minutes. Turn and stir-fry for another 4–5 minutes, until browned and nearly cooked through.

7. Reduce the heat to medium. Add the prepared garlic and ginger along with 1/4 teaspoon red pepper flakes; stir for 30 seconds. Return the beans to the skillet. Stir the sauce again, pour it in, and toss for 1–3 minutes until glossy and the chicken reaches 175°F. If the sauce becomes too thick, loosen it with 1 tablespoon water.

8. Fluff the rice and divide between two shallow bowls. Spoon the chicken, green beans, and glossy sauce alongside and serve immediately.

Want more detail? See the temperature guide.

Ingredients

• Organic green lentils

  1/2 cup dry (3.5 ounces) $3.99
• Couscous

  1/2 cup dry (3 ounces) $7.81
• Ground beef, 90% lean

  8 ounces $9.49
• Organic eggplant

  12 ounces $3.49
• Organic grape tomatoes

  8 ounces $6.66
• Organic garlic

  3 cloves $6.99
• Italian parsley

  1/4 cup chopped, about 1/4 bunch $1.49
• Organic lemon

  1 lemon, yielding 2 tablespoons juice $1.29
• Plain low-fat yogurt

  1/3 cup
• Olive oil

  2 tablespoons
• Ground cumin

  1 teaspoon
• Sweet paprika

  1/2 teaspoon
• Ground black pepper

  1/4 teaspoon
• Diamond Crystal kosher salt

  3 3/4 teaspoons, divided

Instructions

1. Heat the oven to 425°F. Cut 12 ounces eggplant into 3/4-inch cubes and halve 8 ounces grape tomatoes. Toss them on a large rimmed baking sheet with 1 tablespoon plus 2 teaspoons olive oil and 2 teaspoons Diamond Crystal kosher salt. Spread in a single layer.

2. Rinse 1/2 cup dry green lentils. Put them in a small saucepan with 2 cups water and 3/8 teaspoon Diamond Crystal kosher salt. Bring to a boil, then simmer gently, partially covered, for 25–30 minutes, until tender but intact. Add a splash of water if needed to keep them submerged, then drain.

3. While the lentils simmer, roast the prepared vegetables for 25–30 minutes, turning once halfway through, until the eggplant is creamy inside and browned at the edges.

4. Place 8 ounces ground beef in a bowl, sprinkle with 1 teaspoon Diamond Crystal kosher salt, and gently distribute the salt without compacting the meat. Set aside while you prepare the sauce.

5. Finely chop enough Italian parsley to make 1/4 cup; reserve it for finishing. Peel 3 garlic cloves, finely grate 1 clove and mince the other 2 cloves. Juice 1 lemon to obtain 2 tablespoons juice. Mix the grated garlic and lemon juice with 1/3 cup plain low-fat yogurt; refrigerate the lemon-yogurt sauce until serving.

6. Heat 1 teaspoon olive oil in a medium skillet over medium-high heat. Add the seasoned beef and cook for 5–7 minutes, breaking it into small crumbles, until browned and reaching 160°F. Reduce the heat to medium and stir in:

   • The 2 minced garlic cloves
   • 1 teaspoon ground cumin
   • 1/2 teaspoon sweet paprika
   • 1/4 teaspoon ground black pepper

   Cook for 1 minute, then fold in the drained lentils and 2 tablespoons water. Warm for 2 minutes and cover off the heat.

7. Bring 1/2 cup water and 3/8 teaspoon Diamond Crystal kosher salt to a boil in a small saucepan. Stir in 1/2 cup dry couscous, cover, and remove from the heat. Let stand for 5 minutes, then fluff with a fork.

8. Divide the couscous between two wide bowls. Spoon the beef-lentil mixture over one side and arrange the roasted vegetables alongside it. Drizzle with the lemon-yogurt sauce and scatter the chopped parsley over both bowls.

Want more detail? See the temperature guide.