Careme

Ingredients

• Boneless Pork Loin Chop

  2 chops, about 12 ounces total $6.21
• Bi-color Corn

  2 ears, husks removed $0.79
• Vine On Tomato

  2 medium tomatoes $2.79
• Sweet Onion

  1/2 small onion $1.66
• Cilantro Bunch

  1/4 cup chopped leaves and tender stems $1.19
• Lime

  2 limes $0.69
• Orange juice

  1/4 cup
• Garlic

  3 cloves
• Extra-virgin olive oil

  2 tablespoons
• Ground cumin

  1 teaspoon
• Dried oregano

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Kosher salt

  1 1/2 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Preheat a grill to medium-high, about 425–450°F. Dice 2 medium tomatoes, finely dice 1/2 small sweet onion, chop 1/4 cup cilantro, and separately zest and juice 2 limes.
2. Mix the zest and juice of 1 lime, 1/4 cup orange juice, 3 grated garlic cloves, 1 tablespoon olive oil, 3/4 teaspoon ground cumin, 1 teaspoon dried oregano, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Coat 2 pork chops, about 12 ounces total, in the mojo and marinate at room temperature for 10 minutes.
3. Rub 2 ears corn with 1 tablespoon olive oil, 1/4 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
4. Grill 2 seasoned ears corn for 10–12 minutes, turning every few minutes, until lightly charred. At the same time, grill 2 marinated pork chops for 4–6 minutes per side, closing the lid between turns, until their centers reach 145°F.
5. Transfer 2 grilled pork chops to a board and rest for 5 minutes; let 2 grilled ears corn cool enough to handle during the same 5 minutes.
6. Cut the kernels from 2 grilled ears corn and toss them with 2 diced tomatoes, 1/2 diced sweet onion, 1/4 cup chopped cilantro, the zest and juice of 1 lime, and 1/4 teaspoon kosher salt.
7. Slice 2 rested pork chops and divide them between 2 plates, spooning the corn-tomato mixture made from 2 ears corn and 2 tomatoes alongside.

Ingredients

• Mary's ABF Ground Chicken Breast

  16 ounces $7.10
• Organic Zucchini Squash

  12 ounces $2.77
• Organic Jasmine Thai White Rice

  1/2 cup dry $4.19
• Green Onion

  3 green onions $1.39
• Water

  1 cup
• Kosher salt

  1 1/2 teaspoons
• Low-sodium soy sauce

  2 tablespoons
• Rice vinegar

  1 tablespoon
• Honey

  2 teaspoons
• Toasted sesame oil

  1 teaspoon
• Cornstarch

  1 teaspoon
• Garlic

  2 cloves
• Fresh ginger

  1 tablespoon grated
• Crushed red pepper flakes

  1/4 teaspoon
• Black pepper

  1/4 teaspoon
• Neutral cooking oil

  1 tablespoon

Instructions

1. Cut 12 ounces Organic Zucchini Squash into 1/2-inch half-moons; thinly slice 3 green onions, keeping the white and green parts separate; mince 2 garlic cloves and grate 1 tablespoon fresh ginger.
2. Combine 1/2 cup dry Organic Jasmine Thai White Rice, 3/4 cup water, and 1/4 teaspoon kosher salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes; remove from the heat and rest, covered, for 5 minutes.
3. Whisk together 2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey, 1 teaspoon toasted sesame oil, 1 teaspoon cornstarch, and 1/4 cup water.
4. Season 16 ounces Mary's ABF Ground Chicken Breast with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 2 teaspoons neutral cooking oil in a large skillet over medium-high heat; add the seasoned 16 ounces ground chicken and stir-fry, breaking it into bite-size pieces, for 5 to 6 minutes until browned and at least 165°F. Transfer the cooked 16 ounces ground chicken to a plate.
5. Add 1 teaspoon neutral cooking oil to the skillet, followed by 12 ounces prepared zucchini and 1/4 teaspoon kosher salt; spread the 12 ounces zucchini in a single layer and cook undisturbed for 2 minutes. Add the white parts of 3 green onions, 2 minced garlic cloves, 1 tablespoon grated fresh ginger, and 1/4 teaspoon crushed red pepper flakes, then stir-fry for 1 minute until the zucchini is crisp-tender.
6. Return the cooked 16 ounces ground chicken to the skillet and pour in the sauce containing 2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey, 1 teaspoon toasted sesame oil, 1 teaspoon cornstarch, and 1/4 cup water. Toss for 1 to 2 minutes until glossy and thickened, then divide the stir-fry and the cooked 1/2 cup dry rice between 2 bowls and garnish with the green parts of 3 green onions.

Ingredients

• Coho salmon fillet

  12 ounces $15.99
• Organic heirloom tomatoes

  12 ounces $4.43
• Organic red bell pepper

  1 large $4.77
• Sweet onion

  1/2 medium $1.66
• Organic yellow creamer potatoes

  12 ounces $4.99
• Organic garlic

  3 cloves $2.69
• Extra-virgin olive oil

  2 tablespoons
• Kosher salt

  1 3/4 teaspoons
• Ground black pepper

  3/4 teaspoon
• Piment d’Espelette or smoked paprika

  1/2 teaspoon
• Mayonnaise

  1/4 cup
• Organic lemon juice

  2 teaspoons $1.29
• Sherry vinegar

  1 tablespoon
• Organic Italian parsley

  2 tablespoons, chopped $2.29

Instructions

1. Heat the oven to 425°F and line a rimmed sheet pan. Halve 12 ounces organic yellow creamer potatoes, wedge 12 ounces organic heirloom tomatoes, slice 1 large organic red bell pepper and 1/2 medium sweet onion, mince 3 organic garlic cloves while keeping 1 clove separate, squeeze 2 teaspoons organic lemon juice, and chop 2 tablespoons organic Italian parsley.
2. Toss the prepared 12 ounces organic yellow creamer potatoes on the pan with 1 tablespoon extra-virgin olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper. Roast for 15 minutes.
3. Combine the prepared 12 ounces organic heirloom tomatoes, 1 large organic red bell pepper, 1/2 medium sweet onion, and 2 organic garlic cloves with 1 tablespoon extra-virgin olive oil, 3/4 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/4 teaspoon piment d’Espelette or smoked paprika.
4. Turn the browned pieces on the pan, spread the prepared vegetable mixture around them, and roast for 12 minutes.
5. Pat 12 ounces coho salmon fillet dry and season with 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/4 teaspoon piment d’Espelette or smoked paprika. Nestle it into the vegetables and roast for 9–11 minutes, until the thickest part reaches 145°F; carefully transfer it to a warm plate and rest for 5 minutes.
6. Meanwhile, stir together 1/4 cup mayonnaise, 1 minced organic garlic clove, and 2 teaspoons organic lemon juice to make the aioli.
7. Drizzle the pan contents with 1 tablespoon sherry vinegar and toss gently. Divide the 12-ounce rested coho salmon fillet and roasted pan contents between two warm plates, spoon over the aioli, and finish with 2 tablespoons chopped organic Italian parsley.