Careme

Ingredients

• ground pork

  12 ounces $5.99
• bi-color corn

  2 ears $0.79
• organic long-grain white rice

  1/2 cup $4.49
• red onion

  1/2 medium onion $1.99
• organic garlic

  2 cloves $2.69
• lime

  1 $0.69
• cilantro

  1/4 cup chopped $1.19
• water

  1 cup plus 2 tablespoons
• extra-virgin olive oil

  4 teaspoons
• Diamond Crystal kosher salt

  2 3/4 teaspoons
• ground cumin

  1 teaspoon
• ancho chile powder

  1 teaspoon
• smoked paprika

  1/2 teaspoon
• dried Mexican oregano

  1/2 teaspoon
• black pepper

  1/4 teaspoon
• honey

  1 teaspoon

Instructions

1. Break 12 ounces ground pork into several large pieces, sprinkle evenly with 1 1/2 teaspoons Diamond Crystal kosher salt, and refrigerate for 10 minutes while completing the produce prep and starting the rice.

2. Prepare the vegetables and garnishes:

   • Cut the kernels from 2 ears bi-color corn to yield about 2 cups.
   • Dice 1/2 medium red onion to yield about 1/2 cup.
   • Mince 2 garlic cloves.
   • Zest 1 lime, then squeeze 1 1/2 tablespoons juice.
   • Chop 1/4 cup cilantro.

   Keep each prepared ingredient separate.

3. Rinse 1/2 cup organic long-grain white rice. Combine it in a small saucepan with 1 cup water and 1/4 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes; prepare the skillet mixture while the rice cooks.

4. Make the chile seasoning by stirring together:

   • 1 teaspoon ground cumin
   • 1 teaspoon ancho chile powder
   • 1/2 teaspoon smoked paprika
   • 1/2 teaspoon dried Mexican oregano
   • 1/4 teaspoon black pepper
   • 1 teaspoon honey
   • 2 tablespoons water

   Set the seasoning aside.

5. Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add the prepared corn and onion with 1 teaspoon Diamond Crystal kosher salt. Sauté for 6 to 7 minutes, stirring occasionally, until the corn is browned in spots. Add the prepared garlic and cook for 30 seconds, then transfer the corn mixture to a bowl.

6. Add 1 teaspoon extra-virgin olive oil to the same skillet. Add the presalted pork and cook over medium-high heat for 5 to 7 minutes, breaking it into bite-size crumbles, until browned. Stir in the chile seasoning and cook until the pork reaches 160°F, about 1 to 2 minutes.

7. Return the corn mixture to the skillet. Stir in the prepared lime zest, 1 tablespoon prepared lime juice, and 2 tablespoons prepared cilantro; sauté for 1 minute until glossy and hot.

8. Fluff the rice and divide it between two shallow bowls. Spoon the pork and corn sauté over the rice, then finish with 2 tablespoons prepared cilantro and the final 1/2 tablespoon prepared lime juice.

Want more detail? See the temperature guide.

Ingredients

• Organic boneless skinless chicken thighs

  12 ounces $7.49
• Organic dry farmed tomatoes

  12 ounces $4.99
• Organic yellow potatoes

  12 ounces $2.59
• Organic basil

  1/2 ounce $2.99
• Organic lemon

  1, yielding 1 teaspoon zest and 1 tablespoon juice $1.29
• Extra-virgin olive oil

  2 1/2 tablespoons
• Diamond Crystal kosher salt

  1 tablespoon plus 1 teaspoon
• Dried oregano

  1 teaspoon
• Black pepper

  1/2 teaspoon
• Balsamic vinegar

  1 tablespoon

Instructions

1. Heat the oven to 425°F and line a large rimmed sheet pan with parchment paper or foil.

2. Pat the chicken thighs dry. Toss together:

   • 12 ounces boneless skinless chicken thighs
   • 1 tablespoon extra-virgin olive oil
   • 1 1/2 teaspoons Diamond Crystal kosher salt
   • 1 teaspoon dried oregano
   • 1/2 teaspoon black pepper
   • 1 teaspoon finely grated lemon zest

   Let the seasoned chicken stand for 10 minutes while preparing the vegetables.

3. Halve 12 ounces yellow potatoes into roughly 1-inch pieces. Toss them with 1 tablespoon extra-virgin olive oil and 1 1/4 teaspoons Diamond Crystal kosher salt on the prepared pan, arrange cut-side down, and roast for 10 minutes.

4. Cut the tomatoes into thick wedges, then gently toss together:

   • 12 ounces tomato wedges
   • 1/2 tablespoon extra-virgin olive oil
   • 1 tablespoon balsamic vinegar
   • 1 1/4 teaspoons Diamond Crystal kosher salt

   Set aside until the potatoes have roasted for 10 minutes.

5. Turn the potatoes, then add the seasoned chicken and tomatoes to the pan in a single layer. Roast for 16 to 20 minutes, until the chicken reaches 175°F and the tomatoes are lightly caramelized.

6. Rest the chicken on the pan for 5 minutes. Tear 1/2 ounce basil leaves over everything and drizzle with 1 tablespoon lemon juice.

7. Plate the chicken with the roasted potatoes and jammy tomatoes, spooning the herb-scented pan juices over each serving.

Want more detail? See the temperature guide.

Ingredients

• King Salmon Fillet

  12 ounces $24.88
• Organic Zucchini Squash

  12 ounces $2.77
• Organic Dry Farmed Tomato

  8 ounces $4.99
• Organic Basil

  0.75 ounce $2.99
• Organic Lemon

  1 $1.29
• Organic Garlic

  1 clove $2.69
• Extra-virgin olive oil

  3 tablespoons
• Diamond Crystal kosher salt

  3 1/2 teaspoons
• Black pepper

  3/4 teaspoon
• Honey

  1 teaspoon

Instructions

1. Heat a clean grill for medium-high direct cooking, about 450°F. Set aside a small area with lower heat for finishing the salmon if needed.

2. Pat 12 ounces king salmon dry and season all over with 1 1/2 teaspoons Diamond Crystal kosher salt. Let it stand for 20 minutes while preparing the vegetables and relish.

3. Make the tomato-basil relish by gently combining:

   • 8 ounces organic dry-farmed tomato, cut into small wedges
   • 0.75 ounce organic basil, thinly sliced
   • 1 organic lemon, finely zested and juiced to yield 2 tablespoons juice
   • 1 organic garlic clove, finely grated
   • 1 1/2 tablespoons extra-virgin olive oil
   • 3/4 teaspoon Diamond Crystal kosher salt
   • 1/4 teaspoon black pepper
   • 1 teaspoon honey

   Let the relish stand at room temperature while grilling.

4. Trim 12 ounces organic zucchini squash and slice it lengthwise into 1/2-inch planks. Coat with 1 tablespoon extra-virgin olive oil, 1 1/4 teaspoons Diamond Crystal kosher salt, and 1/4 teaspoon black pepper.

5. Pat the seasoned salmon dry again, then coat it with 1/2 tablespoon extra-virgin olive oil and 1/4 teaspoon black pepper. Grill skin-side down, or smoother-side down if skinless, with the lid closed until it releases easily, 4 to 5 minutes. Turn and cook for 2 to 4 minutes, moving it to lower heat if necessary, until the center reaches 125°F. Transfer to a plate and rest for 5 minutes.

6. While the salmon cooks, grill the prepared zucchini until well marked and just tender, 3 to 4 minutes per side.

7. Arrange the grilled zucchini on two plates, top with the salmon, and spoon the tomato-basil relish over and around it. Serve immediately.

Want more detail? See the temperature guide.