Careme

Ingredients

• Shrimp Raw Frozen 31 To 40 Count

  1 lb, thawed, peeled if needed, and patted dry $9.99
• Signature SELECT/FARMS Sugar Snap Peas Stringless Prepackaged

  8 oz $3.99
• Medium Hass Avocado

  1, diced $0.99
• Green Cabbage

  2 cups, very thinly sliced $2.98
• Green Onions

  4, trimmed $0.99
• Cilantro

  1/2 bunch, chopped $1.29
• Lime

  2, juiced, divided $0.69
• Green Jalapeno Peppers

  1 small, finely chopped $0.75
• Corn tortillas

  6 small
• Olive oil or neutral oil

  2 tablespoons, divided
• Chili powder

  1 teaspoon
• Ground cumin

  1/2 teaspoon
• Smoked paprika

  1/2 teaspoon
• Honey

  1 teaspoon
• Kosher salt and black pepper

  to taste

Instructions

1. If the shrimp are still frozen, quick-thaw them in a sealed bag or colander under cold running water for about 15 minutes, then pat very dry. Heat a grill or grill pan to medium-high and soak wooden skewers if using them.
2. Thinly slice the cabbage, chop the cilantro, finely chop the jalapeño, dice the avocado, and cut the green onions into 3-inch lengths. In a bowl, toss the cabbage with half the cilantro, juice of 1 lime, honey, a pinch of salt, and 1 teaspoon oil; set aside to soften.
3. In a second bowl, toss the shrimp with 1 tablespoon oil, chili powder, cumin, smoked paprika, salt, pepper, and a squeeze of the remaining lime. Thread onto skewers or place in a grill basket.
4. Toss the snap peas and green onions with the remaining oil, salt, and pepper. Grill them for 3 to 5 minutes, turning once, until bright green and lightly charred; transfer to a board and roughly chop the green onions.
5. Grill the shrimp for 2 to 3 minutes per side, until pink, lightly charred, and cooked through to 145°F. Move them to a plate and squeeze over a little more lime juice.
6. Mash half the avocado with the remaining lime juice and a pinch of salt, then fold in the remaining diced avocado, jalapeño, chopped grilled green onions, and remaining cilantro for a chunky avocado salsa.
7. Warm the tortillas on the grill for 20 to 30 seconds per side. Fill each tortilla with cabbage slaw, grilled snap peas, chile-lime shrimp, and avocado salsa, then plate with extra lime wedges if you have them.

Ingredients

• Pork shoulder blade roast boneless

  1 1/4 lb, cut into 1 1/2-inch cubes $10.47
• Organic baby bok choy

  8 oz, halved lengthwise $0.87
• Mahatma jasmine Thai long grain rice

  3/4 cup dry $3.99
• Green onions

  2, thinly sliced $0.99
• Ginger root

  1-inch piece, thinly sliced $1.07
• Garlic

  6 cloves, 4 smashed and 2 thinly sliced $0.79
• Serrano chili peppers

  1 small, thinly sliced, optional $1.00
• Lime

  1/2, juiced $0.69
• Full-fat coconut milk

  1 cup
• Soy sauce

  1/4 cup
• Cane vinegar or rice vinegar

  1/3 cup
• Brown sugar

  2 teaspoons
• Bay leaves

  2
• Whole black peppercorns

  1 teaspoon, lightly crushed
• Neutral oil

  2 tablespoons, divided
• Kosher salt

  to taste
• Chateau Ste. Michelle Columbia Valley Riesling White Wine - 750 Ml

  1 bottle $9.99

Instructions

1. Prep the pork, halve the bok choy, slice the green onions, ginger, chili, and 2 garlic cloves, then smash the remaining garlic cloves; rinse the jasmine rice until the water runs mostly clear.
2. Combine the rice, 1 1/2 cups water, and a pinch of salt in a small saucepan; bring to a boil, cover, reduce to low, cook for 15 minutes, then turn off the heat and let it rest covered until serving.
3. Heat 1 tablespoon oil in a Dutch oven or heavy saucepan over medium heat; fry the thinly sliced garlic for 1–2 minutes until pale golden, transfer to a paper towel, and reserve for garnish.
4. Increase the heat to medium-high, season the pork lightly with salt, and sear it in the garlicky oil for 8–10 minutes, turning until browned on several sides; work in batches if needed so the pork browns instead of steaming.
5. Add the smashed garlic, ginger, bay leaves, peppercorns, soy sauce, vinegar, brown sugar, and 1/2 cup water; bring to a lively simmer without stirring for 2 minutes, then stir, cover, reduce to low, and braise for 45 minutes.
6. Stir in the coconut milk and sliced chili, partially cover, and simmer for 15–20 minutes more, stirring occasionally, until the pork is tender and the sauce is glossy and lightly thickened; brighten with lime juice and adjust salt if needed.
7. While the sauce finishes, heat the remaining 1 tablespoon oil in a skillet over medium-high heat; sear the bok choy cut-side down for 2 minutes, add 2 tablespoons water, cover, and steam for 2–3 minutes until crisp-tender, then season lightly with salt.
8. Fluff the rice and plate it in shallow bowls with the coconut adobo pork and sauce, tuck the bok choy alongside, and finish with green onions and the reserved crispy garlic.

Ingredients

• Open Nature Lamb Loin Chops

  1 lb, about 4 chops $12.99
• Signature SELECT/FARMS Gold Potatoes

  12 oz, halved or quartered if large $4.99
• Green Asparagus

  8 oz, woody ends trimmed $4.49
• Red Onion

  1/4 small onion, finely minced $1.72
• Garlic

  2 cloves, minced $0.79
• Organic Parsley

  2 tablespoons chopped $2.49
• Lemon Large

  1/2 lemon, juiced $1.29
• Olive oil

  1 tablespoon, divided
• Unsalted butter

  2 tablespoons, divided
• Dijon mustard

  1 tablespoon
• Low-sodium chicken broth

  1/2 cup
• Dry thyme

  1/2 teaspoon
• Kosher salt and black pepper

  to taste
• Meiomi Pinot Noir Red Wine - 750 Ml

  1 bottle $19.99

Instructions

1. Pat the lamb chops very dry, season generously with salt, pepper, and the dried thyme, then let them sit at room temperature while you prep the potatoes, asparagus, onion, garlic, parsley, and lemon.
2. Put the potatoes in a medium saucepan, cover with cold salted water, bring to a boil, and simmer until just tender, 14 to 16 minutes; add the asparagus to the pot for the last 2 minutes, then lift the asparagus out and drain the potatoes.
3. Return the hot potatoes to the empty saucepan with 1 tablespoon butter, half the parsley, a pinch of salt, and black pepper; lightly crush with a fork so they stay chunky, cover, and keep warm off heat.
4. Heat 2 teaspoons olive oil in a heavy skillet over medium-high heat until shimmering; sear the lamb chops until deeply browned and cooked to 130–135°F for medium-rare, about 3 to 4 minutes per side depending on thickness, then transfer to a plate to rest for 5 minutes.
5. Lower the skillet heat to medium, add the minced red onion and cook 1 minute, then add the garlic and cook 30 seconds; stir in the broth and Dijon, scraping up browned bits, and simmer until slightly glossy and reduced, 2 to 3 minutes.
6. Whisk in the remaining 1 tablespoon butter, a squeeze of lemon juice, and any resting juices from the lamb; taste and adjust with salt, pepper, or more lemon.
7. Warm the asparagus in the sauce for 30 seconds or drizzle it with the remaining 1 teaspoon olive oil, then plate the crushed potatoes, asparagus, and lamb chops with the Dijon pan sauce spooned over the top and the remaining parsley scattered on finish.