Careme

Ingredients

• Boneless Skinless Chicken Thighs

  1 pound $5.99
• Organic Zucchini Squash

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

  2 ears $0.79
• Organic Basil

  1/4 ounce (about 1/2 cup loosely packed) $2.99
• Organic Lemons

  1 medium, zested and juiced (2 tablespoons juice) $1.29
• Extra-virgin olive oil

  3 tablespoons, divided
• Dijon mustard

  1 tablespoon
• Honey

  1 teaspoon
• Garlic

  1 clove, finely grated
• Kosher salt

  2 teaspoons, divided
• Black pepper

  1/2 teaspoon, divided
• Crushed red pepper flakes

  1/4 teaspoon

Instructions

1. Preheat a clean grill to medium-high heat, about 425°F, allowing about 10 minutes for it to heat.

2. Pat the chicken dry. In a medium bowl, combine:

   • 1 pound boneless skinless chicken thighs
   • 1 tablespoon extra-virgin olive oil
   • Zest of 1 medium lemon
   • 1 tablespoon lemon juice
   • 1 tablespoon Dijon mustard
   • 1 teaspoon honey
   • 1 finely grated garlic clove
   • 1 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Turn until the chicken is evenly coated, then marinate for 10 minutes while preparing the vegetables.

3. Husk 2 ears bi-color corn. Cut 2 medium zucchini lengthwise into planks about 1/2 inch thick.

4. Coat the zucchini evenly with 1 tablespoon extra-virgin olive oil, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper.

5. Grill the corn, turning every 2 to 3 minutes, until tender and charred in spots, 8 to 10 minutes. Transfer it to a cutting board to cool slightly.

6. Place the chicken on the grill and cook for 5 to 6 minutes per side, closing the lid between turns, until browned and the thickest pieces register 165°F. Transfer to a clean plate and rest for 5 minutes.

7. While the chicken cooks, grill the zucchini for 3 to 4 minutes per side, until crisp-tender with distinct grill marks. Transfer it to a serving platter.

8. Cut the kernels from the grilled corn. Tear or thinly slice 1/4 ounce basil, then combine the corn and basil with:

   • 1 tablespoon extra-virgin olive oil
   • 1 tablespoon lemon juice
   • 1/2 teaspoon kosher salt
   • 1/8 teaspoon black pepper
   • 1/4 teaspoon crushed red pepper flakes

   Stir well to make the corn-basil relish; taste and adjust only the finishing seasoning if needed.

9. Arrange the rested chicken beside the grilled zucchini and spoon the corn-basil relish over both. Serve warm.

Ingredients

• Ground Pork

  12 ounces $5.99
• Slicing Cucumbers

  1 large cucumber $0.99
• Organic Jasmine Thai White Rice

  3/4 cup plus 2 tablespoons $4.19
• Green Onion

  6 tablespoons thinly sliced $1.39
• Cilantro Bunch

  6 tablespoons chopped leaves and tender stems $1.19
• Lime

  2 limes, enough for 2 tablespoons juice $0.69
• Garlic

  2 cloves
• Kosher salt

  5/8 teaspoon
• Rice vinegar

  1 tablespoon
• Granulated sugar

  1 1/2 teaspoons
• Water

  1 cup
• Fish sauce

  2 teaspoons
• Crushed red pepper flakes

  1/2 teaspoon
• Neutral cooking oil

  1 teaspoon

Instructions

1. Prepare the fresh ingredients:

   • 1 large slicing cucumber, halved lengthwise and thinly sliced
   • 2 garlic cloves, minced
   • 6 tablespoons green onion, thinly sliced and divided into a 1/4-cup portion and a 2-tablespoon portion
   • 6 tablespoons cilantro leaves and tender stems, chopped and divided into a 1/4-cup portion and a 2-tablespoon portion
   • 2 limes, juiced to yield 2 tablespoons

   Keep the divided herb portions separate for easy assembly.

2. Toss the prepared cucumber with 1/2 teaspoon kosher salt and place it in a colander. Let it drain for 10 minutes while you start the rice, then gently blot away the excess moisture.

3. Rinse 3/4 cup jasmine rice in a fine-mesh strainer. Combine it with 1 cup water in a small saucepan and bring to a boil. Cover, reduce the heat to low, and cook for 15 minutes. Remove it from the heat and let it stand, covered, for 5 minutes.

4. Season 12 ounces ground pork evenly with 1/8 teaspoon kosher salt and let it stand while the rice cooks.

5. Toast 2 tablespoons dry jasmine rice in a skillet over medium heat for 3 to 4 minutes, stirring frequently, until deeply golden and nutty-smelling. Transfer it to a mortar or sturdy bag, cool briefly, and crush it into a coarse toasted rice powder.

6. Finish the cucumber salad by tossing the drained cucumber with 1 tablespoon rice vinegar, 1/2 teaspoon granulated sugar, and the reserved 2-tablespoon portions of green onion and cilantro.

7. Make the larb sauce by stirring together:

   • 2 teaspoons fish sauce
   • 2 tablespoons prepared lime juice
   • 1 teaspoon granulated sugar
   • 1/2 teaspoon crushed red pepper flakes

   Stir until the sugar dissolves.

8. Heat 1 teaspoon neutral cooking oil in the skillet over medium-high heat. Add the prepared garlic and cook for 15 seconds. Add the seasoned pork and stir-fry for 5 to 7 minutes, breaking it into small pieces, until browned and cooked to 160°F.

9. Reduce the heat to medium, pour the larb sauce over the pork, and stir-fry for 1 minute while scraping up the browned bits. Remove the skillet from the heat, then fold in the reserved 1/4-cup portions of green onion and cilantro and all of the toasted rice powder.

10. Fluff the jasmine rice and divide it between two shallow bowls. Spoon the pork larb alongside it and plate the cucumber salad with its tangy juices.

Ingredients

• Organic Beef New York Strip Steak, 8 OZ

  1 steak (8 ounces) $12.91
• Organic Heirloom Tomatoes

  12 ounces $4.43
• Organic Rainbow Peppers

  1 red or yellow pepper $5.54
• Pee Wee Mixed Potato Bag, 16 OZ

  1 pound $3.99
• Organic Italian Parsley

  1/4 cup chopped leaves $2.29
• Organic Garlic, 3 CT

  2 cloves $2.69
• Water

  2 quarts
• Kosher salt

  2 tablespoons plus 1 teaspoon
• Extra-virgin olive oil

  3 tablespoons
• Black pepper

  1/2 teaspoon
• Sherry vinegar

  1 1/2 tablespoons
• Smoked paprika

  1/2 teaspoon

Instructions

1. Preheat a grill to medium-high, about 450°F. Bring 2 quarts water and 2 tablespoons kosher salt to a boil in a medium saucepan.

2. Pat 1 Organic Beef New York Strip Steak dry. Season it evenly with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper, rub with 1 teaspoon extra-virgin olive oil, and let stand for 20 minutes while you prepare the vegetables and potatoes.

3. Prepare the produce:

   • Cut 12 ounces Organic Heirloom Tomatoes into 1-inch-thick wedges or slabs that will fit securely in a grill basket.
   • Stem, seed, and quarter 1 Organic Rainbow Pepper.
   • Finely chop 1/4 cup Organic Italian Parsley leaves.
   • Mince 2 Organic Garlic cloves.

   Keep the tomatoes and pepper as the prepared grill vegetables; reserve the parsley and garlic as the prepared aromatics.

4. Add 1 pound Pee Wee Mixed Potatoes to the boiling salted water. Cook until just tender when pierced, about 15 minutes, then drain well and let steam-dry for 2 minutes.

5. Make the Basque vinaigrette by whisking together:

   • 1 tablespoon extra-virgin olive oil
   • 1 1/2 tablespoons sherry vinegar
   • 1/2 teaspoon smoked paprika
   • The prepared garlic
   • The prepared parsley
   • 1/4 teaspoon kosher salt

   Set the vinaigrette aside.

6. Toss the prepared grill vegetables with 2 teaspoons extra-virgin olive oil. Place the pepper quarters directly on the grill and cook for 5 minutes. Put the tomatoes in a grill basket or on a sheet of heavy-duty foil, add them to the grill, and continue cooking both vegetables for 3 to 4 minutes. Turn the pepper as needed until tender and charred; remove the tomatoes as soon as they are lightly marked and warmed without collapsing.

7. Lightly crush each cooked potato until split but still intact, then coat them with 1 tablespoon extra-virgin olive oil. Grill in a grill basket or grill-safe skillet until crisp and browned, 4 to 5 minutes per side.

8. Grill the seasoned steak for about 3 minutes per side, adjusting for thickness, until the center reaches 125°F to 130°F for medium-rare. Transfer it to a cutting board and rest for 5 minutes. For USDA-guideline doneness, cook the steak to 145°F and rest it for at least 3 minutes.

9. Roughly chop the grilled tomatoes and pepper, then fold them into the Basque vinaigrette to make the warm tomato relish.

10. Slice the rested steak thinly across the grain. Spoon the warm tomato relish onto two plates, arrange the steak over it, and serve the crisp grilled potatoes alongside.