Careme

Ingredients

• Fresh Coho Salmon Fillet

  1 lb $15.99
• Fresh Sweet Corn on the Cob

  2 ears $1.25
• Private Selection® Petite Medley Snacking Tomatoes

  10 oz $3.50
• plain Greek yogurt

  1/2 cup
• tahini

  2 tablespoons
• organic lemon

  1 $2.00
• shelled roasted unsalted pistachios

  1/4 cup
• mint

  1/4 cup packed leaves $1.49
• garlic

  1 clove $1.29
• extra-virgin olive oil

  1 tablespoon plus 1 teaspoon
• honey

  1 teaspoon
• ground sumac

  1 1/2 teaspoons
• ground cumin

  1/2 teaspoon
• Aleppo pepper

  1/2 teaspoon
• kosher salt

  2 teaspoons
• black pepper

  1/4 teaspoon
• Whitehaven Sauvignon Blanc New Zealand White Wine

  1 bottle (750 ml) $17.99

Instructions

1. Heat the oven to 425°F and line a small rimmed sheet pan with parchment. Prepare:

   • 2 ears sweet corn, shucked and kernels cut from the cobs
   • 10 ounces medley tomatoes, halved
   • 1/4 cup packed mint leaves, roughly chopped
   • 1/4 cup pistachios, finely chopped
   • 1 garlic clove, finely grated
   • 1 lemon, zested to yield about 1 teaspoon and juiced to yield about 3 tablespoons

   Keep the prepared components separate.

2. Pat 1 pound coho salmon dry and cut it into 2 equal portions. Season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper, then let stand for 10 minutes while making the sauce.

3. Make the tahini-yogurt sauce by whisking together:

   • 1/2 cup plain Greek yogurt
   • 2 tablespoons tahini
   • 1 tablespoon prepared lemon juice
   • All the prepared garlic
   • 1/4 teaspoon kosher salt

   Add 1 to 2 teaspoons water if needed for a spoonable consistency.

4. Combine the prepared pistachios and lemon zest with 1 teaspoon olive oil, 1 teaspoon honey, 1 teaspoon sumac, and 1/4 teaspoon Aleppo pepper. Place the salmon skin-side down on the prepared pan and press the pistachio mixture over the flesh.

5. Roast the salmon for 10 to 12 minutes, until the center reaches 125°F. Transfer it to a warm plate and rest for 5 minutes.

6. While the salmon roasts, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the prepared corn kernels and cook for 4 minutes, stirring occasionally, until lightly charred. Add the prepared tomatoes and cook for 2 to 3 minutes, just until they begin to soften.

7. Season the corn and tomatoes with 1/2 teaspoon cumin, 1/2 teaspoon sumac, 1/4 teaspoon Aleppo pepper, and 3/4 teaspoon kosher salt. Remove from the heat, then fold in 2 tablespoons prepared lemon juice and all the prepared mint.

8. Spread the tahini-yogurt sauce across two warm plates. Spoon the charred corn and tomatoes alongside it, then set one pistachio-crusted salmon portion over each swoosh of sauce and serve.

Want more detail? See the temperature guide.

Ingredients

• Private Selection® Italian Rigatoni

  6 oz $2.99
• Eggplant

  1 medium (about 1 lb) $3.49
• Simple Truth® Mild Italian Chicken Sausage

  8 oz $5.99
• Fresh Roma Tomato

  1 lb $1.99
• Jumbo Yellow Onion

  4 oz $1.49
• Garlic

  2 cloves $1.29
• Extra-virgin olive oil

  1 1/2 tbsp, divided
• Kosher salt

  2 tbsp plus 1 1/2 tsp, divided
• Water

  2 qt
• Dried oregano

  1 tsp
• Crushed red pepper flakes

  1/4 tsp
• Ground black pepper

  1/2 tsp
• Grated Parmesan cheese

  3/8 cup, divided
• Chopped fresh parsley

  2 tbsp

Instructions

1. Prepare the produce:

   • Cut 1 medium eggplant into 1-inch cubes.
   • Dice 1 lb Roma tomatoes.
   • Finely dice 4 oz yellow onion.
   • Mince 2 garlic cloves.

   Toss the eggplant with 1/2 teaspoon kosher salt, let stand for 10 minutes, and pat it dry with a clean towel.

2. While the eggplant rests, bring 2 quarts water and 2 tablespoons kosher salt to a boil. Add 6 ounces rigatoni and cook until just shy of al dente. Reserve exactly 1/2 cup pasta water, then drain the pasta.

3. Heat 1 tablespoon extra-virgin olive oil in a large nonstick skillet over medium-high heat. Add the prepared eggplant and sauté for about 8 minutes, turning occasionally, until deeply golden and tender. Transfer it to a plate.

4. Heat 1/2 tablespoon extra-virgin olive oil in the same skillet over medium-high heat. Add 8 ounces chicken sausage with the casings removed and cook for 5 to 6 minutes, breaking it into bite-size crumbles, until browned and cooked through. Add the prepared onion and cook for 3 minutes. Stir in the prepared garlic, 1 teaspoon dried oregano, 1/4 teaspoon crushed red pepper flakes, and 1/2 teaspoon ground black pepper; cook until fragrant, about 30 seconds.

5. Add the prepared tomatoes and 1 teaspoon kosher salt. Cook over medium heat for 6 to 8 minutes, stirring and crushing the tomatoes lightly, until saucy. Return the cooked eggplant to the skillet, add the reserved pasta water, and simmer for 2 minutes.

6. Add the drained rigatoni, 1/4 cup grated Parmesan, and 2 tablespoons chopped fresh parsley. Toss over medium heat for 1 minute, until the glossy sauce coats the pasta.

7. Divide the rigatoni between two shallow bowls and garnish with 2 tablespoons grated Parmesan.

Want more detail? See the temperature guide.