Careme

Ingredients

• Boneless skinless chicken thighs

  1 pound $5.99
• Organic jasmine Thai white rice

  3/4 cup $4.49
• Slicing cucumber

  1 large (about 12 ounces) $0.99
• Lime

  1 medium (1 teaspoon zest and 2 tablespoons juice), divided $0.69
• Cilantro

  1/2 cup loosely packed, divided $1.19
• Green onions

  2, divided $1.39
• Garlic

  2 cloves
• Fish sauce

  1 tablespoon
• Light brown sugar

  1 tablespoon plus 1 teaspoon, divided
• Neutral cooking oil

  1 tablespoon
• Unseasoned rice vinegar

  1 tablespoon
• Crushed red pepper flakes

  1/4 teaspoon
• Diamond Crystal kosher salt

  1 3/4 teaspoons, divided
• Water

  1 cup

Instructions

1. Preheat a grill to medium-high, about 425°F. Finely chop 2 garlic cloves, roughly chop 1/2 cup cilantro, thinly slice 2 green onions, and thinly slice 1 large cucumber; keep each separate.

2. Pat 1 pound boneless skinless chicken thighs dry. In a bowl, combine:

   • 1 tablespoon fish sauce
   • 1 tablespoon light brown sugar
   • 1 tablespoon neutral cooking oil
   • 2 finely chopped garlic cloves
   • 1 teaspoon lime zest
   • 1 tablespoon lime juice
   • 1/2 teaspoon Diamond Crystal kosher salt
   • 1/4 teaspoon crushed red pepper flakes

   Add the chicken, turn to coat, and marinate for 15 minutes while preparing the rice and cucumber.

3. Rinse 3/4 cup jasmine rice until the water runs mostly clear. Combine the rice in a small saucepan with 1 cup water and 1/2 teaspoon Diamond Crystal kosher salt. Bring to a boil over high heat, cover, and cook over low heat for 15 minutes. Remove from the heat, rest covered for 10 minutes, then fluff.

4. Toss the sliced cucumber with 3/4 teaspoon Diamond Crystal kosher salt and let stand for 10 minutes. Rinse well under cold water, drain, and gently squeeze dry. Toss the cucumber with:

   • 1 tablespoon unseasoned rice vinegar
   • 1 teaspoon light brown sugar
   • 1 tablespoon lime juice
   • 1/4 cup chopped cilantro
   • 1 sliced green onion

   Set the quick-pickled cucumber aside.

5. Remove the chicken from the marinade and discard the marinade. Grill the thighs with the smooth side down for 5 to 6 minutes, then turn and grill for 4 to 6 minutes more, until lightly charred and the thickest piece reaches 175°F. Transfer to a board and rest for 5 minutes before slicing.

6. Divide the jasmine rice between two bowls and top with the sliced grilled chicken and quick-pickled cucumber. Finish with 1/4 cup chopped cilantro and 1 sliced green onion.

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Ingredients

• Coho salmon fillet

  12 ounces $17.99
• Organic Sungold cherry tomatoes

  10 ounces $4.43
• Organic red bell pepper

  1 large (about 6 ounces) $4.77
• Organic red onion

  1/2 medium (about 4 ounces) $2.99
• Organic garlic

  2 cloves $2.69
• Organic Italian parsley

  2 tablespoons chopped $2.29
• Crusty bread

  4 slices (about 4 ounces)
• Extra-virgin olive oil

  2 tablespoons
• Fine sea salt

  1 3/4 teaspoons
• Smoked paprika

  1 teaspoon
• Red pepper flakes

  1/8 teaspoon
• Ground black pepper

  1/4 teaspoon
• Sherry vinegar

  1 tablespoon

Instructions

1. Heat the oven to 425°F with a rack in the upper third. Pat 12 ounces coho salmon fillet dry and cut it into 2 portions. Season all over with 3/4 teaspoon fine sea salt, then refrigerate while you prepare and begin roasting the vegetables, about 15 minutes.

2. In a 9-by-13-inch baking dish, combine:

   • 10 ounces Organic Sungold cherry tomatoes
   • 1 large Organic red bell pepper, cut into thin strips
   • 1/2 medium Organic red onion, cut into thin wedges
   • 2 Organic garlic cloves, thinly sliced
   • 1 1/2 tablespoons extra-virgin olive oil
   • 1 teaspoon fine sea salt
   • 1 teaspoon smoked paprika
   • 1/8 teaspoon red pepper flakes
   • 1/4 teaspoon ground black pepper

   Toss well, spread evenly, and roast for 18 minutes, until the tomatoes begin to burst and the pepper softens.

3. Remove the dish from the oven. Gently crush about half of the tomatoes with a spoon, then stir in 1 tablespoon sherry vinegar. Nestle the presalted salmon into the vegetables and roast for 8 to 11 minutes, pulling it when the thickest part reaches 125°F. Rest for 3 minutes.

4. While the salmon roasts, brush 4 slices crusty bread with 1/2 tablespoon extra-virgin olive oil. Place them directly on an open oven-rack area or on a small baking sheet and toast for 5 to 7 minutes, until crisp at the edges.

5. Divide the smoky tomato-pepper mixture between two shallow bowls and place a salmon portion on each. Spoon the pan juices over the fish, scatter with 2 tablespoons chopped Organic Italian parsley, and serve with the toasted bread.

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Ingredients

• Sea Scallops 10/20 Count

  12 ounces $24.49
• Bi-color Corn

  3 cups kernels, cut from about 3 ears $0.79
• Green Onion

  2 green onions $1.39
• Italian Parsley Bunch

  2 tablespoons finely chopped leaves $1.49
• Organic Lemons

  1 lemon, for 1/2 teaspoon zest and 1 tablespoon juice $1.29
• Morton kosher salt

  1 1/2 teaspoons, divided
• Black pepper

  1/4 teaspoon
• Unsalted butter

  3 tablespoons, divided
• Heavy cream

  1/3 cup
• Water

  1/2 cup
• Extra-virgin olive oil

  1 tablespoon
• Smoked paprika

  1/2 teaspoon
• Sherry vinegar

  1 teaspoon

Instructions

1. Prepare the produce: cut 3 cups kernels from about 3 ears bi-color corn; separate and thinly slice the white and green parts of 2 green onions; finely chop 2 tablespoons Italian parsley leaves; and zest and juice 1 lemon to yield 1/2 teaspoon zest and 1 tablespoon juice.

2. Remove any tough side muscles from 12 ounces sea scallops and pat them very dry. Season all over with 7/8 teaspoon Morton kosher salt and 1/4 teaspoon black pepper, then refrigerate uncovered for 10 minutes.

3. Melt 2 tablespoons unsalted butter in a small saucepan over medium heat. Add 2 1/2 cups corn kernels and the white parts from 2 green onions; cook for 3 minutes. Stir in 5/8 teaspoon Morton kosher salt, 1/3 cup heavy cream, and 1/2 cup water. Simmer for 8 minutes, then blend with an immersion blender until smooth. Stir in 1 tablespoon lemon juice, cover, and keep warm over low heat.

4. Heat a large skillet over medium-high heat. Add 1/2 cup corn kernels and cook without oil, stirring occasionally, until blistered in spots, about 3 minutes; transfer the charred corn to a bowl.

5. Blot the scallops dry once more. Heat 1 tablespoon extra-virgin olive oil in the skillet over high heat until shimmering. Add the scallops with space between them and sear without moving until deeply golden, about 2 minutes. Turn and cook for 1 to 2 minutes, pulling them at 125°F. Transfer to a plate and rest for 2 minutes.

6. Reduce the skillet to medium-low and melt 1 tablespoon unsalted butter. Stir in 1/2 teaspoon smoked paprika for 20 seconds, then remove from the heat and stir in 1 teaspoon sherry vinegar and 1/2 teaspoon lemon zest to make the paprika butter.

7. Spoon the warm corn purée onto two shallow plates. Arrange the rested scallops over it, drizzle with the paprika butter, and finish with the charred corn, the green parts from 2 green onions, and 2 tablespoons finely chopped Italian parsley.

Want more detail? See the temperature guide.