Careme

Ingredients

• whole branzino, scaled and gutted

  1 fish (1¼–1½ pounds)
• Organic Long English Cucumber

  1 cucumber $2.49
• Spice World™ Fresh Peeled Ginger

  1½ tablespoons, cut into thin matchsticks $3.99
• Fresh Organic Limes

  2 limes, juiced (about 3 tablespoons) $1.29
• Garlic

  1 clove, finely grated $0.79
• scallions

  3, thinly sliced and divided
• fresh cilantro leaves

  ½ cup
• fish sauce

  2 tablespoons
• granulated sugar

  2 teaspoons
• fresh red chile

  ½ small chile, thinly sliced
• kosher salt

  ¾ teaspoon
• water

  4 cups plus 2 tablespoons
• Kim Crawford Sauvignon Blanc Marlborough

  1 bottle, well chilled $13.99

Instructions

1. Lay a folded strip of heavy-duty foil on the counter as a sling and set a room-temperature heatproof serving plate on top. Pat 1 whole branzino dry and cut three shallow diagonal slashes into each side. Season the cavity and exterior with ¾ teaspoon kosher salt. Stuff the cavity with 1 tablespoon ginger matchsticks and 1 sliced scallion, then scatter ½ tablespoon ginger matchsticks and 1 sliced scallion over the fish. Place the prepared fish on the plate.

2. Make the Vietnamese lime sauce by stirring together:

   • 3 tablespoons fresh lime juice from 2 limes
   • 2 tablespoons fish sauce
   • 2 tablespoons water
   • 2 teaspoons granulated sugar
   • 1 finely grated garlic clove
   • ½ small thinly sliced red chile

   Stir until the sugar dissolves.

3. Thinly slice 1 Organic Long English Cucumber and toss it with ½ cup cilantro leaves, 1 sliced scallion, and 2 tablespoons Vietnamese lime sauce. Set the cucumber salad aside.

4. Place a steaming rack in a wide, lidded pot or wok and add 4 cups water, ensuring the water sits below the rack. Cover and bring to a boil over high heat.

5. Turn off the heat and open the lid away from you. Holding the foil sling, carefully lower the plate with the prepared branzino onto the rack. Fold the sling ends inward without touching the fish, cover the pot, and return the heat to high. Steam for 10 to 14 minutes, until the flesh is opaque, separates easily from the backbone, and reaches 145°F at its thickest point.

6. Turn off the heat and open the lid away from you. Using oven mitts and the foil sling, carefully lift out the plate and set it on a heatproof trivet. Tip off excess cooking liquid without moving the fish, then let the branzino rest for 2 minutes. Spoon 2 tablespoons Vietnamese lime sauce over it.

7. Serve the branzino directly from its steaming plate with the cucumber salad alongside and about 3 tablespoons reserved Vietnamese lime sauce at the table.

Ingredients

• Foster Farms Fresh & Natural Cage Free Chicken Thighs Value Pack

  1½ pounds bone-in, skin-on thighs (about 4) $2.79
• Kroger® Sweet Corn on the Cob

  2 ears $4.99
• Private Selection® Campari Tomatoes

  8 ounces $3.33
• Jumbo Red Onion

  2 ounces $1.19
• Fresh Organic Lime

  1 $1.29
• Garlic

  2 cloves $0.79
• Extra-virgin olive oil

  2 tablespoons, divided
• Brown sugar

  2 teaspoons
• Ground allspice

  1½ teaspoons
• Dried thyme

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Cayenne pepper

  ¼ teaspoon
• Kosher salt

  2½ teaspoons, divided
• Ground black pepper

  ½ teaspoon
• Charles Smith Wines Kungfu Girl Riesling Washington White Wine

  1 bottle $12.99

Instructions

1. Heat a grill to 400–425°F, arranging hotter direct-heat and cooler indirect-heat zones. Clean the grates well.

2. Pat 1½ pounds bone-in, skin-on chicken thighs dry. Gently loosen the skin without detaching it, then season the thighs all over and under the skin with 1¾ teaspoons kosher salt.

3. Make the jerk paste by combining:

   • Zest and juice of 1 lime
   • 2 minced garlic cloves
   • 1½ tablespoons extra-virgin olive oil
   • 2 teaspoons brown sugar
   • 1½ teaspoons ground allspice
   • 1 teaspoon dried thyme
   • 1 teaspoon smoked paprika
   • ¼ teaspoon cayenne pepper
   • ½ teaspoon ground black pepper

   Rub the paste over and under the chicken skin. Marinate at room temperature for 15 minutes while the grill finishes heating.

4. Husk 2 ears sweet corn. Halve 8 ounces Campari tomatoes and finely dice 2 ounces red onion; set the prepared vegetables aside.

5. Place the chicken skin-side up over indirect heat, close the grill, and cook for 15 minutes. Add the corn over direct heat and grill for 8–10 minutes, turning every 2–3 minutes, until lightly charred; transfer the corn to a cutting board.

6. Move the chicken over direct heat, skin-side down, and grill for about 5 minutes until crisp and browned. Flip and grill for 3–5 minutes more, moving the thighs away from flare-ups, until an instant-read thermometer inserted beside but not touching the bone registers at least 165°F.

7. Transfer the chicken to a clean platter and rest for 5 minutes. Meanwhile, cut the kernels from the grilled corn and toss them with the prepared tomatoes and onion, ½ tablespoon extra-virgin olive oil, and ¾ teaspoon kosher salt.

8. Divide the charred corn and tomato salad between two plates and add two jerk chicken thighs to each, keeping the crisp skin facing up.

Ingredients

• Simple Truth® Natural Lamb Sirloin Chops

  1 pound $17.49
• Fresh Organic Heirloom Tomato

  1 pound $4.99
• Jumbo Red Onion

  2 ounces $1.19
• Simple Truth Organic® Mint

  1/4 ounce $2.49
• Garlic

  1 clove $0.79
• Plain Greek yogurt

  1/2 cup
• Fresh lemon juice

  2 tablespoons
• Extra-virgin olive oil

  2 tablespoons
• Unsalted butter

  1 tablespoon
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Honey

  1 teaspoon
• Kosher salt

  2 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Pat 1 pound lamb sirloin chops dry. Season them evenly with 1 3/8 teaspoons kosher salt and 1/4 teaspoon black pepper, then let them stand at room temperature for 15 minutes.

2. While the lamb rests, make the garlic-mint yogurt by stirring together:

   • 1/2 cup plain Greek yogurt
   • 1/4 ounce finely chopped mint
   • 1 minced garlic clove
   • 1 tablespoon fresh lemon juice
   • 1/8 teaspoon kosher salt

   Set the sauce aside.

3. Cut 1 pound heirloom tomatoes into wedges and thinly slice 2 ounces red onion. Make the tomato salad by gently tossing the tomato wedges and sliced red onion with:

   • 1 tablespoon extra-virgin olive oil
   • 1 tablespoon fresh lemon juice
   • 1 teaspoon honey
   • 1/2 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Let the salad marinate while the lamb cooks.

4. Make the lamb seasoning by combining:

   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/2 teaspoon smoked paprika
   • 1 tablespoon extra-virgin olive oil

   Rub it evenly over the rested lamb chops.

5. Heat a large heavy skillet over medium-high until hot. Add the seasoned lamb chops and pan-sear for 4 to 5 minutes on the first side. Turn and cook for 3 to 5 minutes more, adjusting the heat to prevent the spices from scorching.

6. Add 1 tablespoon unsalted butter to the skillet and baste the chops for 1 minute, until glossy and the thickest chop reaches at least 145°F. Transfer the lamb to a plate and rest for 5 minutes.

7. Spread the garlic-mint yogurt across two plates and arrange the tomato salad alongside it. Top with the rested lamb chops, spoon the collected lamb juices over them, and serve.