Careme

Ingredients

• Alaskan sockeye salmon fillet

  12 ounces, cut into 2 fillets $20.44
• Organic zucchini squash

  12 ounces (about 2 medium) $2.77
• Organic jasmine Thai white rice

  3/4 cup $4.19
• Organic green onion

  2 $1.99
• Water

  1 cup
• Low-sodium soy sauce

  3 tablespoons
• Rice vinegar

  1 tablespoon
• Honey

  2 teaspoons
• Fresh ginger

  2 teaspoons, finely grated
• Toasted sesame oil

  2 teaspoons
• Neutral cooking oil

  2 teaspoons
• Kosher salt

  1/2 teaspoon
• Sesame seeds

  2 teaspoons

Instructions

1. Slice 12 ounces zucchini lengthwise into 1/2-inch planks, then toss with 1 tablespoon low-sodium soy sauce, 1 teaspoon toasted sesame oil, 1 teaspoon neutral cooking oil, and 1/4 teaspoon kosher salt. Grate 2 teaspoons ginger and whisk it with 2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey, and 1 teaspoon toasted sesame oil. Thinly slice 2 green onions and pat 12 ounces salmon dry.
2. Rinse 3/4 cup jasmine rice. Combine the 3/4 cup rinsed rice, 1 cup water, and 1/4 teaspoon kosher salt in a small covered saucepan; bring to a boil, reduce the heat to low, and cook for 15 minutes.
3. While the covered saucepan cooks, heat the grill to medium-high, about 425°F. Scrub the hot grates clean, then use long tongs and a folded paper towel dipped in 1 teaspoon neutral cooking oil to coat the grates thoroughly.
4. Place the 12 ounces seasoned zucchini planks on the oiled grates and grill for 3–4 minutes per side. At the same time, place both dried salmon fillets skin-side down on the oiled grates, close the lid, and grill without turning for 5 minutes.
5. Brush all of the prepared soy-ginger glaze over both salmon fillets. Close the grill and cook for 1–2 minutes more, until the glaze is glossy and the thickest part of each fillet reaches 145°F.
6. Remove the covered saucepan from the heat and let it stand for 5 minutes. Rest both grilled salmon fillets for 3 minutes, then fluff all of the cooked rice.
7. Divide all of the cooked rice, grilled zucchini, and grilled salmon between two bowls. Top with 2 thinly sliced green onions and 2 teaspoons sesame seeds, then serve.

Ingredients

• Organic boneless skinless chicken thighs

  12 ounces $7.49
• Eggplant

  1 pound $2.99
• Organic Roma tomatoes

  8 ounces $3.32
• Sweet onion

  1/2 medium $1.43
• Organic garlic

  2 cloves $2.89
• Tricolor pearl couscous

  1/2 cup dry $5.29
• Organic Italian parsley

  2 tablespoons chopped $2.29
• Extra-virgin olive oil

  3 tablespoons
• Kosher salt

  3/4 teaspoon
• Black pepper

  1/4 teaspoon
• Tomato paste

  1 tablespoon
• Red wine vinegar

  2 tablespoons
• Honey

  2 teaspoons
• Capers

  1 1/2 tablespoons drained
• Raisins

  2 tablespoons
• Red pepper flakes

  1/4 teaspoon
• Water

  3/4 cup

Instructions

1. Cut 1 pound eggplant into 3/4-inch cubes. Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat, add the cubes with 1/4 teaspoon kosher salt, and sauté for 8–10 minutes until golden and tender; transfer to a plate.
2. Pat 12 ounces chicken thighs dry and cut them into 1-inch pieces. Heat 1 tablespoon olive oil in the same skillet, season the pieces with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper, and sauté for 6–8 minutes until browned and cooked to 165°F; transfer to the plate.
3. Dice 1/2 medium sweet onion and mince 2 garlic cloves. Add 1/2 tablespoon olive oil and the diced onion to the skillet and cook for 3 minutes; stir in the minced garlic and 1 tablespoon tomato paste for 30 seconds.
4. Chop 8 ounces Roma tomatoes and add them to the skillet with 2 tablespoons red wine vinegar, 2 teaspoons honey, 1 1/2 tablespoons drained capers, 2 tablespoons raisins, and 1/4 teaspoon red pepper flakes. Simmer for 6 minutes, stirring occasionally, until glossy and lightly thickened.
5. Meanwhile, bring 3/4 cup water and 1/4 teaspoon kosher salt to a boil in a small saucepan. Stir in 1/2 cup dry pearl couscous, cover, and cook over low heat for 10–12 minutes. Return the two browned components to the skillet sauce, simmer for 4 minutes, then remove both pans from the heat and rest for 3 minutes.
6. Fluff the cooked grains and divide them between two shallow bowls. Spoon the skillet mixture over the top and finish each serving with 1 tablespoon chopped Italian parsley.

Ingredients

• Ground Beef 80% Lean/ 20% Fat

  12 ounces $5.99
• Organic Slicing Cucumbers

  1 large cucumber $1.10
• Organic Wheat Bulgur

  1/2 cup dry $2.99
• Red Onion

  1/2 cup finely chopped $1.99
• Italian Parsley Bunch

  1/2 cup chopped $1.49
• Organic Garlic

  2 cloves $2.89
• Organic Lemons

  1 large lemon, yielding 3 tablespoons juice $1.29
• Boiling water

  3/4 cup
• Extra-virgin olive oil

  2 tablespoons
• Ground cumin

  1 teaspoon
• Sweet paprika

  1 teaspoon
• Ground allspice

  1/4 teaspoon
• Kosher salt

  1 teaspoon
• Black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 450°F and line a rimmed baking sheet with parchment. Dice 1 large cucumber, finely chop 1/2 cup red onion, chop 1/2 cup Italian parsley, mince 2 garlic cloves, and juice 1 large lemon to obtain 3 tablespoons juice.
2. Place 1/2 cup dry bulgur in a heatproof bowl, pour in 3/4 cup boiling water, cover, and let stand for 15 minutes.
3. Combine 12 ounces ground beef with 1/4 cup chopped red onion, 1/4 cup chopped parsley, 2 minced garlic cloves, 1 tablespoon lemon juice, 1 teaspoon cumin, 1 teaspoon paprika, 1/4 teaspoon allspice, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Form the mixture into 6 compact oval kofta.
4. Brush the lined baking sheet with 1 tablespoon olive oil. Arrange the 6 kofta on the sheet and roast for 12 to 14 minutes, turning once halfway through, until browned and their centers reach 160°F.
5. While the kofta roast, toss 1 diced cucumber with 1/4 cup chopped red onion, 1/4 cup chopped parsley, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
6. Fluff the cooked bulgur made from 1/2 cup dry bulgur and let the 6 roasted kofta rest for 3 minutes. Divide the bulgur, 6 kofta, and cucumber salad made with 1 large cucumber between 2 plates.