Careme

Ingredients

• Boneless Skinless Chicken Breast

  12 ounces $5.49
• Organic Zucchini Squash

  1 pound $2.77
• Organic Heirloom Tomatoes

  8 ounces $4.43
• Couscous

  1/2 cup dry (about 3 ounces) $7.81
• Organic Lemons

  1 large, yielding 3 tablespoons juice $1.29
• Organic Garlic

  2 cloves $6.99
• Extra-virgin olive oil

  2 tablespoons
• Dried oregano

  1 teaspoon
• Fine sea salt

  2 teaspoons, divided
• Black pepper

  1/2 teaspoon

Instructions

1. Preheat a grill to medium-high, about 425°F, with a cooler area available. Pat 12 ounces chicken breast dry, slice horizontally into two cutlets if needed, and pound to an even 1/2-inch thickness. Season both sides with 3/4 teaspoon fine sea salt.

2. Juice 1 large lemon to obtain 3 tablespoons juice; set it aside for the divided uses below. Peel and mince 2 garlic cloves. In a shallow dish, combine:

   • 1 tablespoon lemon juice
   • 1 tablespoon extra-virgin olive oil
   • 2 minced garlic cloves
   • 1 teaspoon dried oregano
   • 1/4 teaspoon black pepper

   Coat the chicken in this marinade and refrigerate for 10 minutes while preparing the vegetables.

3. Trim 1 pound zucchini and cut lengthwise into 1/2-inch-thick planks. Brush with 2 teaspoons extra-virgin olive oil and season with 3/4 teaspoon fine sea salt.

4. Cut 8 ounces heirloom tomatoes into bite-size wedges. Gently toss with the following to make the tomato salad:

   • 1 tablespoon lemon juice
   • 1 teaspoon extra-virgin olive oil
   • 3/8 teaspoon fine sea salt
   • 1/4 teaspoon black pepper

   Set aside while grilling.

5. Lift the chicken from its marinade, letting excess drip off, and discard the used marinade. Grill the chicken and zucchini for 4–6 minutes per side, turning once. Move pieces to the cooler area if browning too quickly. Pull the chicken when its center reaches 165°F and rest for 3 minutes. Remove the zucchini when marked and tender.

6. While the food grills, bring 1/2 cup water and 1/8 teaspoon fine sea salt to a boil in a small saucepan on the stovetop. Stir in 1/2 cup dry couscous, cover, and remove from the heat. Let stand for 5 minutes, then fluff with a fork and stir in the final 1 tablespoon lemon juice.

7. Divide the couscous between two plates. Slice the rested chicken across the grain and arrange alongside the grilled zucchini. Spoon the tomato salad and its juices beside the chicken and serve.

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Ingredients

• Organic green lentils

  1 cup dry (about 7 ounces) $3.99
• Organic heirloom tomatoes

  1 pound $4.43
• Yellow onion

  1 small (about 4 ounces) $1.49
• Organic garlic

  2 cloves $2.69
• Fresh basil

  1/4 cup loosely packed leaves $3.32
• Extra-virgin olive oil

  2 tablespoons
• Balsamic vinegar

  2 teaspoons
• Fine sea salt

  1 1/4 teaspoons
• Ground black pepper

  1/4 teaspoon

Instructions

1. Peel and finely dice 1 small yellow onion (about 4 ounces). Peel and mince 2 garlic cloves. Pick through and rinse 1 cup dry green lentils.

2. Heat 1 tablespoon olive oil in a medium heavy saucepan over medium heat. Add the diced onion and 1/4 teaspoon fine sea salt; cook for 5 minutes, stirring occasionally, until softened. Stir in the minced garlic and cook for 30 seconds.

3. Add the rinsed lentils, 3 cups water and 1/4 teaspoon fine sea salt. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook for 25–35 minutes, until the lentils are tender but retain their shape. Stir occasionally; if the pan becomes dry before they soften, add water 1/4 cup at a time.

4. While the lentils simmer, core and cut 1 pound heirloom tomatoes into 1/2-inch pieces, keeping their juices. Tear 1/4 cup loosely packed basil leaves and set aside.

5. Once the lentils are tender, stir the chopped tomatoes and their juices into the saucepan with 3/4 teaspoon fine sea salt and 1/4 teaspoon ground black pepper. Simmer uncovered for 8 minutes, stirring occasionally, until the tomatoes soften and the stew becomes thick and spoonable.

6. Remove from the heat and stir in 2 teaspoons balsamic vinegar and half the prepared basil. Divide between two shallow bowls, drizzle with the remaining 1 tablespoon olive oil and scatter the remaining prepared basil over the top.

Want more detail? See the temperature guide.

Ingredients

• Halibut Fillet

  12 ounces, cut into 2 equal portions $28.79
• Organic Green Beans

  10 ounces $3.99
• Organic Potato Fingerling Mix

  12 ounces $4.99
• Organic Heirloom Tomatoes

  10 ounces $4.43
• Organic Garlic

  2 cloves $6.99
• Basil

  1/4 ounce, about 2 tablespoons thinly sliced $3.32
• Pitted Niçoise or Kalamata olives

  1/4 cup, drained
• Extra-virgin olive oil

  3 tablespoons
• Dried thyme

  1/2 teaspoon
• Fine sea salt

  2 teaspoons, divided
• Freshly ground black pepper

  1/2 teaspoon, divided

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Set out a large rimmed sheet pan and a small baking dish just large enough to hold the fish portions side by side.

2. Halve 12 ounces fingerling potatoes lengthwise, quartering any especially thick ones. Toss on the sheet pan with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt. Arrange cut-side down on one half of the pan, leaving room for the beans.

3. Prepare the tomato base directly in the small baking dish, combining:

   • 10 ounces heirloom tomatoes, cored and cut into 1/2-inch pieces
   • 2 garlic cloves, thinly sliced
   • 1/4 cup drained pitted Niçoise or Kalamata olives, halved
   • 1 tablespoon olive oil
   • 1/2 teaspoon dried thyme
   • 1/4 teaspoon fine sea salt
   • 1/4 teaspoon freshly ground black pepper

   Spread into an even layer.

4. Pat 12 ounces halibut dry and divide into 2 equal portions if needed. Season all over with 3/4 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Refrigerate while the vegetables begin roasting.

5. Roast the potatoes on the upper rack and the tomato base on the lower rack for 20 minutes. Meanwhile, trim 10 ounces green beans and toss with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt. Thinly slice 1/4 ounce basil, yielding about 2 tablespoons, and set aside.

6. Stir the roasted tomato base and nestle the seasoned halibut into it, skin-side down if skin-on. Turn the potatoes and spread the prepared green beans over the empty half of the sheet pan. Return both pans to the oven and roast for 10–14 minutes, until the halibut reaches 130°F in the center and the beans are tender with lightly browned edges. Remove the fish dish and let it rest for 3 minutes; give the vegetables those extra minutes in the oven if needed.

7. Fold the sliced basil into the tomato-and-olive juices around the fish. Spoon the tomato mixture onto two warm plates and carefully place a halibut portion on each. Arrange the fingerlings and green beans alongside, then spoon the remaining pan juices over the fish.

Want more detail? See the temperature guide.