Careme

Ingredients

• Boneless Skinless Chicken Thighs

  12 ounces $5.99
• Bi-color Corn

  3 ears $0.79
• Green Onion

  2 green onions $1.39
• Lime

  1 lime, zested and juiced (about 2 tablespoons juice) $0.69
• Diamond Crystal kosher salt

  2 1/2 teaspoons, divided
• olive oil

  1 1/2 tablespoons, divided
• garlic

  2 cloves, finely grated
• fresh ginger

  2 teaspoons, finely grated
• light brown sugar

  1 tablespoon
• ground allspice

  1 teaspoon
• dried thyme

  1 teaspoon
• smoked paprika

  1 teaspoon
• ground cinnamon

  1/4 teaspoon
• cayenne pepper

  1/4 teaspoon
• ground black pepper

  1/2 teaspoon

Instructions

1. Heat a clean grill to medium-high, about 425°F, and establish a cooler zone for managing flare-ups.

2. Make the jerk paste by combining:

   • 1 tablespoon olive oil
   • 2 finely grated garlic cloves
   • 2 teaspoons finely grated fresh ginger
   • 1 tablespoon light brown sugar
   • 1 teaspoon ground allspice
   • 1 teaspoon dried thyme
   • 1 teaspoon smoked paprika
   • 1/4 teaspoon ground cinnamon
   • 1/4 teaspoon cayenne pepper
   • 1/2 teaspoon ground black pepper
   • 1 teaspoon lime zest
   • 1 tablespoon lime juice

   Stir until evenly blended.

3. Pat 12 ounces boneless skinless chicken thighs dry and season all over with 1 1/2 teaspoons Diamond Crystal kosher salt. Coat with the jerk paste and let stand for 15 minutes while the grill finishes heating.

4. Shuck 3 ears bi-color corn. Rub them with 1/2 tablespoon olive oil and season evenly with 1 teaspoon Diamond Crystal kosher salt.

5. Grill the chicken over medium-high heat with the lid closed, turning once, until well browned and it reaches 175°F, about 5–7 minutes per side. Grill the prepared corn alongside it, turning every 2–3 minutes until crisp-tender and lightly charred, about 8–10 minutes; move either component to the cooler zone if it browns too quickly.

6. Transfer the chicken to a plate and rest for 5 minutes. Thinly slice 2 green onions, then sprinkle them over the grilled corn and drizzle the corn with 1 tablespoon lime juice.

7. Plate the jerk chicken with the charred lime-scallion corn, spooning any rested chicken juices over the meat.

Want more detail? See the temperature guide.

Ingredients

• Organic Ground Chicken, 16 OZ

  16 ounces $7.99
• Organic Eggplant

  12 ounces $3.49
• Organic Jasmine Thai White Rice

  1/2 cup $4.49
• Organic Thai Basil

  0.75 ounce
• Green Onion

  2 green onions $1.39
• Lime

  1 lime (about 1 tablespoon juice) $0.69
• Water

  3/4 cup
• Diamond Crystal kosher salt

  2 1/2 teaspoons, divided
• Fish sauce

  2 teaspoons
• Light brown sugar

  2 teaspoons
• Garlic

  2 cloves
• Crushed red pepper flakes

  1/4 teaspoon
• Neutral cooking oil

  2 tablespoons, divided

Instructions

1. Rinse 1/2 cup jasmine rice until the water is mostly clear. Combine it in a small saucepan with 3/4 cup water and 1/3 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.

2. Place 16 ounces ground chicken in a bowl, sprinkle with 1 1/2 teaspoons Diamond Crystal kosher salt, and mix gently. Let it presalt for 10 minutes while preparing the vegetables and sauce; the fish sauce added later supplies the rest of the seasoning.

3. Dice 12 ounces eggplant into 1/2-inch cubes. Thinly slice 2 green onions, keeping the white and green parts separate. Pick the leaves from 0.75 ounce Thai basil.

4. Juice 1 lime to yield about 1 tablespoon juice. Stir the juice together with 2 teaspoons fish sauce and 2 teaspoons light brown sugar to make the lime-fish sauce glaze.

5. Heat 1 tablespoon neutral cooking oil in a large nonstick skillet or wok over medium-high heat. Toss the diced eggplant with 2/3 teaspoon Diamond Crystal kosher salt, add it to the hot skillet, and stir-fry for 6 to 8 minutes until browned and tender. Transfer the cooked eggplant to a plate.

6. Add 1 tablespoon neutral cooking oil to the skillet. Add the presalted chicken and cook over medium-high heat for 5 to 7 minutes, breaking it into bite-size crumbles, until lightly browned and it reaches 165°F. Add 2 minced garlic cloves, the sliced green-onion whites, and 1/4 teaspoon crushed red pepper flakes; stir-fry for 30 seconds.

7. Return the cooked eggplant to the skillet and pour in the lime-fish sauce glaze. Toss for 1 to 2 minutes until glossy, then remove from the heat and fold in the Thai basil leaves and sliced green-onion greens.

8. Fluff the rested rice and divide it between two shallow bowls. Spoon the chicken and eggplant stir-fry over the rice and serve immediately.

Want more detail? See the temperature guide.

Ingredients

• King salmon fillet

  12 ounces, preferably skin-on $25.19
• Organic heirloom tomatoes

  1 pound, cut into wedges $4.43
• Organic fingerling potato mix

  12 ounces, halved lengthwise $4.99
• Basil

  0.75 ounce, divided $3.32
• Organic lemon

  1, providing 1 teaspoon zest and 2 tablespoons juice $1.29
• Organic garlic

  2 cloves, finely grated and divided $6.99
• Feta cheese

  2 ounces, crumbled
• Kalamata olives

  1/3 cup, pitted and halved
• Extra-virgin olive oil

  2 1/2 tablespoons, divided
• Dried oregano

  1 1/2 teaspoons, divided
• Morton kosher salt

  2 1/8 teaspoons, divided
• Black pepper

  3/4 teaspoon, divided

Instructions

1. Heat the oven to 450°F with a rack in the upper third. On a rimmed sheet pan, toss together:

   • 12 ounces halved fingerling potatoes
   • 1 tablespoon extra-virgin olive oil
   • 1/2 teaspoon dried oregano
   • 3/4 teaspoon Morton kosher salt
   • 1/4 teaspoon black pepper

   Arrange cut-side down and roast for 15 minutes.

2. While the potatoes roast, pat 12 ounces king salmon dry. Season it with:

   • 7/8 teaspoon Morton kosher salt
   • 1/2 teaspoon dried oregano
   • 1/4 teaspoon black pepper
   • 1 teaspoon lemon zest

   Set aside to presalt while preparing the tomatoes.

3. Toss the tomato mixture in a medium bowl:

   • 1 pound heirloom tomato wedges
   • 1 tablespoon extra-virgin olive oil
   • 1 finely grated garlic clove
   • 1/2 teaspoon dried oregano
   • 1/2 teaspoon Morton kosher salt
   • 1/4 teaspoon black pepper

   The feta and olives added later supply additional seasoning, so the tomatoes are intentionally salted lightly.

4. Turn the potatoes and move them to one side of the pan. Spread the tomato mixture on the other side and roast for 8 minutes.

5. Set the seasoned salmon skin-side down over the tomatoes. Roast until the center is glossy and the salmon reaches a pull temperature of 125°F, about 10–12 minutes. Transfer the salmon to a plate and rest for 5 minutes while leaving the vegetables in the switched-off oven.

6. Make the basil-lemon oil by finely chopping 0.5 ounce basil, then stirring it together with 2 tablespoons lemon juice, 1/2 tablespoon extra-virgin olive oil, and 1 finely grated garlic clove.

7. Spoon the roasted tomatoes onto two warm plates and place the salmon over them. Add the crisp potatoes, then finish with 2 ounces crumbled feta, 1/3 cup halved Kalamata olives, the basil-lemon oil, and 0.25 ounce torn basil.

Want more detail? See the temperature guide.