Careme

Ingredients

• Untreated food-safe cedar grilling plank

  1 plank, about 6 by 15 inches
• Water

  2 quarts
• King Salmon Fillet

  12 ounces $24.88
• Bi-color Corn

  2 ears $0.79
• Lemon

  1 medium lemon, for 1 teaspoon zest and 2 tablespoons juice $0.89
• Italian Parsley Bunch

  2 tablespoons finely chopped leaves $1.49
• Pure maple syrup

  1 tablespoon
• Dijon mustard

  2 teaspoons
• Garlic

  1 small clove, finely grated
• Unsalted butter

  1 tablespoon, softened
• Extra-virgin olive oil

  2 teaspoons
• Kosher salt

  3/4 teaspoon
• Black pepper

  1/4 teaspoon

Instructions

1. Submerge 1 untreated food-safe cedar grilling plank in 2 quarts water, weight it with a bowl, and soak for 30 minutes.

2. While the plank soaks, preheat a grill for two-zone cooking, with one side at medium-high heat and the other at low heat; aim for 400–425°F with the lid closed.

3. Pat 12 ounces King Salmon Fillet dry. Season it with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, then let it stand while you prepare the glaze.

4. Whisk together the maple-Dijon glaze:

   • 1 tablespoon pure maple syrup
   • 2 teaspoons Dijon mustard
   • 1 small garlic clove, finely grated
   • 1 teaspoon lemon zest
   • 1 tablespoon lemon juice

   Set aside.

5. Shuck 2 ears Bi-color Corn. Rub them with 2 teaspoons extra-virgin olive oil and season with 1/4 teaspoon kosher salt.

6. Stir together 1 tablespoon softened unsalted butter, 2 tablespoons finely chopped Italian parsley leaves, and 1 tablespoon lemon juice to make the parsley-lemon butter.

7. Drain the plank and place it smooth-side down over medium-high heat. Close the grill and toast for 2 minutes, then turn the plank over and move it to the low-heat side.

8. Place the seasoned salmon skin-side down on the toasted side of the plank and brush it with the maple-Dijon glaze. Put the prepared corn directly over medium-high heat. Close the grill and cook for 12–16 minutes, turning the corn every 3–4 minutes, until the kernels are tender and charred and the salmon reaches 125°F at its thickest point; move the plank farther from the flame if its edges flare.

9. Transfer the plank and corn to a heatproof surface. Rest the salmon for 5 minutes, and spread the parsley-lemon butter over the hot corn.

10. Divide the cedar-planked salmon between two warmed plates and serve each portion with an ear of buttered grilled corn.

Want more detail? See the temperature guide.

Ingredients

• Boneless Skinless Chicken Thighs

  12 ounces $5.99
• Organic Dry Farmed Tomato

  10 ounces $4.99
• Yellow Potato

  12 ounces $1.69
• Lemon

  1 $0.89
• Italian Parsley Bunch

  2 tablespoons chopped leaves $1.49
• pitted Kalamata olives

  1/3 cup
• capers

  1 tablespoon, drained
• garlic

  2 cloves
• extra-virgin olive oil

  2 tablespoons
• dried oregano

  1 teaspoon
• kosher salt

  2 teaspoons
• black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F and line a large rimmed sheet pan with parchment paper.

2. Complete the knife work before cooking:

   • Scrub and cut 12 ounces yellow potatoes into 1-inch pieces
   • Halve 10 ounces dry-farmed tomatoes
   • Mince 2 garlic cloves
   • Halve 1/3 cup pitted Kalamata olives
   • Zest and halve 1 lemon
   • Chop 2 tablespoons Italian parsley leaves
   • Pat 12 ounces boneless skinless chicken thighs dry

   Set the prepared ingredients aside separately.

3. On the prepared pan, toss together:

   • The prepared potatoes
   • 1 tablespoon extra-virgin olive oil
   • 1/2 teaspoon dried oregano
   • 3/4 teaspoon kosher salt
   • 1/8 teaspoon black pepper

   Spread the seasoned potatoes in one layer and roast for 15 minutes.

4. Season the prepared chicken on both sides with 1 teaspoon kosher salt and 1/4 teaspoon black pepper.

5. Make the tomato mixture by gently combining:

   • The prepared tomatoes
   • The prepared garlic
   • The prepared olives
   • 1 tablespoon drained capers
   • 1 tablespoon extra-virgin olive oil
   • 1/2 teaspoon dried oregano
   • The prepared lemon zest
   • 1/4 teaspoon kosher salt
   • 1/8 teaspoon black pepper

   Set the tomato mixture aside.

6. Turn the roasted potatoes and push them toward the edges of the pan. Place the seasoned chicken in the center and scatter the tomato mixture around it. Roast for 18 to 22 minutes, until the chicken reaches 175°F and the potatoes are tender.

7. Transfer the chicken to a plate and rest it for 5 minutes. Squeeze the prepared lemon halves over the roasted vegetables and pan juices, then fold in the prepared parsley.

8. Plate the chicken with the crisp potatoes and jammy tomato-olive mixture, spooning the lemony pan juices over everything.

Want more detail? See the temperature guide.

Ingredients

• Ground Pork

  8 ounces $5.99
• Organic Zucchini Squash

  12 ounces (about 2 medium) $2.77
• Bi-color Corn

  2 ears $0.79
• Red Onion

  1/2 medium $1.99
• Organic Garlic, 3 CT

  2 cloves $2.69
• Lime

  1 $0.69
• Corn tortillas

  6 small
• Queso fresco

  1 1/2 ounces
• Organic Cilantro

  1/4 cup chopped $1.99
• Olive oil

  2 tablespoons plus 1 teaspoon
• Ancho chile powder

  2 teaspoons
• Ground cumin

  1 teaspoon
• Dried Mexican oregano

  1/2 teaspoon
• Kosher salt

  1 1/4 teaspoons
• Black pepper

  1/4 teaspoon
• Water

  2 tablespoons

Instructions

1. Prepare the produce and garnishes:

   • Dice 12 ounces Organic Zucchini Squash into 1/2-inch pieces.
   • Cut the kernels from 2 ears Bi-color Corn.
   • Finely chop 1/2 medium Red Onion.
   • Mince 2 cloves Organic Garlic.
   • Juice half of 1 Lime and cut the other half into wedges.
   • Chop 1/4 cup Organic Cilantro.
   • Crumble 1 1/2 ounces queso fresco.

   Keep the onion and garlic together, the zucchini and corn together, and the garnishes separate.

2. Gently combine 8 ounces Ground Pork with:

   • 2 teaspoons ancho chile powder
   • 1 teaspoon ground cumin
   • 1/2 teaspoon dried Mexican oregano
   • 1/2 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Mix just until evenly seasoned.

3. Heat a large skillet over medium-high. Add the seasoned pork and sauté, breaking it into small crumbles, until browned and the center reaches 160°F, 5 to 7 minutes. Transfer the cooked pork to a bowl.

4. Add 1 teaspoon olive oil and the prepared onion-garlic mixture to the skillet. Sauté for 2 minutes. Add the prepared zucchini and corn with 3/4 teaspoon kosher salt; cook until well browned and crisp-tender, 6 to 8 minutes.

5. Return the cooked pork to the skillet. Add 2 tablespoons water and the prepared lime juice, then toss over medium heat until juicy and thoroughly combined, 1 to 2 minutes. Transfer the pork-calabacitas mixture to a bowl and cover to keep warm.

6. Brush both sides of 6 small corn tortillas evenly with 2 tablespoons olive oil. Wipe out the skillet and heat it over medium-high. Cook the tortillas 2 or 3 at a time until crisp and golden, 1 to 2 minutes per side, transferring each batch to a wire rack or plates so they remain crisp.

7. Plate three tostadas per person and immediately top with the warm pork-calabacitas mixture. Finish with the prepared queso fresco and cilantro, then serve with the prepared lime wedges.

Want more detail? See the temperature guide.