Careme

Ingredients

• Choice Tri-Tip Beef Steaks (About 2 per Pack)

  12 oz $10.99
• Zucchini

  12 oz $1.79
• Fresh Roma Tomato

  8 oz
• Jumbo Yellow Onion

  4 oz $0.99
• Diamond Crystal kosher salt flakes

  4 teaspoons, divided
• smoked paprika

  1 1/2 teaspoons
• dried thyme

  1/2 teaspoon
• dried oregano

  1/2 teaspoon
• ground cayenne pepper

  1/4 teaspoon
• black pepper

  1 teaspoon
• olive oil

  2 tablespoons, divided
• garlic

  2 cloves
• red wine vinegar

  2 teaspoons
• fresh parsley

  2 tablespoons

Instructions

1. Pat 12 ounces tri-tip steaks dry and season all over with 1 1/2 teaspoons Diamond Crystal kosher salt flakes. Let stand at room temperature for 10 minutes while preparing the other ingredients.

2. Make the Creole spice mixture by combining:

   • 1 1/2 teaspoons smoked paprika
   • 1/2 teaspoon dried thyme
   • 1/2 teaspoon dried oregano
   • 1/4 teaspoon ground cayenne pepper
   • 1 teaspoon black pepper

   Set aside.

3. Trim and slice 12 ounces zucchini into 1/2-inch half-moons. Core and dice 8 ounces Roma tomato, finely dice 4 ounces yellow onion, mince 2 garlic cloves, and chop 2 tablespoons fresh parsley.

4. Rub the Creole spice mixture over the seasoned steaks. Heat 1 tablespoon olive oil in a large cast-iron or heavy skillet over medium-high heat until shimmering. Sear the steaks for 3 to 5 minutes per side, adjusting the heat if the spices darken too quickly, until the centers reach a pull temperature of 128°F.

5. Transfer the steaks to a cutting board and rest for 8 minutes. Carefully wipe any scorched spices from the skillet while leaving the browned fond behind.

6. Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Add the prepared onion and zucchini with the remaining 2 1/2 teaspoons Diamond Crystal kosher salt flakes; sauté for 5 minutes, stirring occasionally, until browned but still slightly crisp. Add the prepared tomato and garlic, then cook for 2 minutes until the tomato becomes juicy. Stir in 2 teaspoons red wine vinegar and remove from the heat.

7. Slice the rested steaks thinly across the grain. Divide the Creole zucchini-tomato skillet between two plates, arrange the sliced tri-tip alongside it, and finish with the prepared parsley.

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Ingredients

• Choice Tri-Tip Beef Steaks Family Pack (5-6 Steaks per Pack)

  12 oz $9.99
• Bok Choy

  12 oz $2.99
• Botan Calrose Rice

  1/2 cup $9.99
• Water

  3/4 cup
• Diamond Crystal Kosher Salt flakes

  1 1/4 teaspoons
• Low-sodium soy sauce

  2 tablespoons
• Rice vinegar

  1 1/2 tablespoons
• Honey

  2 teaspoons
• Fresh peeled ginger

  2 teaspoons, finely grated $3.99
• Garlic

  1 clove, finely grated
• Toasted sesame oil

  2 teaspoons
• Neutral cooking oil

  1 tablespoon
• Green onions

  2, thinly sliced $1.19
• Sesame seeds

  2 teaspoons
• Cloudline Pinot Noir

  1 bottle $19.99

Instructions

1. Pat 12 ounces tri-tip steaks dry and trim away any tough surface silver skin. Season all over with 3/4 teaspoon Diamond Crystal Kosher Salt flakes and let stand while you prepare the other components.

2. Trim 12 ounces bok choy, rinse between the leaves, and cut lengthwise into halves or quarters so the pieces cook evenly.

3. Make the ginger-soy sauce by whisking together:

   • 2 tablespoons low-sodium soy sauce
   • 1 1/2 tablespoons rice vinegar
   • 2 teaspoons honey
   • 2 teaspoons finely grated fresh peeled ginger
   • 1 finely grated garlic clove
   • 2 teaspoons toasted sesame oil

   Reserve 2 tablespoons in a clean bowl as the finishing sauce; keep the rest separate as the grilling glaze.

4. Preheat a grill to high, about 450°F, and clean the grates. Allow about 15 minutes for a gas grill to heat thoroughly.

5. Rinse 1/2 cup Calrose rice until the water is nearly clear. Combine it in a small saucepan with 3/4 cup water and 1/4 teaspoon Diamond Crystal Kosher Salt flakes. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for at least 5 minutes.

6. Rub the seasoned steaks with 2 teaspoons neutral cooking oil. Grill with the lid closed, turning once, until well browned, about 4 to 6 minutes per side. Spoon the grilling glaze over both sides during the final 2 minutes, turning once to set it. Pull the steaks at 125°F for medium-rare, transfer to a board, and rest for 8 minutes.

7. While the steak rests, toss the prepared bok choy with 1 teaspoon neutral cooking oil and 1/4 teaspoon Diamond Crystal Kosher Salt flakes. Grill cut-side down until deeply marked, 2 to 3 minutes; turn and grill until crisp-tender, about 2 minutes. Transfer to a platter and spoon the finishing sauce over it.

8. Fluff the rice and divide it between two plates. Slice the rested tri-tip thinly across the grain and plate it with the grilled bok choy. Garnish everything with 2 thinly sliced green onions and 2 teaspoons sesame seeds.

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Ingredients

• Beef Choice Tri Tip Roast (1 Roast)

  1 lb $9.99
• Crimini Mushrooms

  8 oz $4.99
• Yukon Gold Potatoes

  12 oz $1.29
• Shallots

  2 oz $3.99
• Simple Truth Organic® Thyme

  4 sprigs $2.49
• Diamond Crystal kosher salt flakes

  4 1/4 tsp
• Freshly ground black pepper

  3/4 tsp
• Neutral cooking oil

  1 tbsp
• Water

  2 qt
• Unsalted butter

  4 tbsp
• Heavy cream

  1/4 cup
• Dry red wine

  1/2 cup
• Unsalted beef stock

  1/2 cup
• Dijon mustard

  1 tsp

Instructions

1. Preheat the oven to 425°F. Pat 1 pound tri-tip roast dry and season it evenly with 2 teaspoons Diamond Crystal kosher salt flakes. Let it stand at room temperature for 15 minutes while preparing the vegetables.

2. Prepare the vegetables and herbs:

   • Cut 12 ounces Yukon Gold potatoes into 1-inch pieces.
   • Wipe and quarter 8 ounces crimini mushrooms.
   • Thinly slice 2 ounces shallots.
   • Strip and finely chop the leaves from 4 thyme sprigs.

   Set each component aside separately.

3. Place the prepared potatoes in a saucepan with 2 quarts water. Bring to a boil over high heat, then reduce to a steady simmer and cook for 12 to 15 minutes, until easily pierced with a knife.

4. Season the salted tri-tip with 1/2 teaspoon freshly ground black pepper. Heat 1 tablespoon neutral cooking oil in an oven-safe skillet over medium-high heat. Sear the tri-tip for about 2 minutes on each broad side and 1 minute along the edges, until deeply browned.

5. Transfer the skillet to the oven and roast the tri-tip for 12 to 18 minutes, until the center reaches 125°F for medium-rare. Move the roast to a cutting board and rest it for 10 minutes while finishing the potatoes and sauce.

6. Drain the tender potatoes thoroughly and return them to their warm saucepan. Add:

   • 2 tablespoons unsalted butter
   • 1/4 cup heavy cream
   • 1 1/4 teaspoons Diamond Crystal kosher salt flakes

   Mash until smooth, cover, and keep warm over the lowest heat.

7. Carefully return the roast skillet to medium-high heat. Add 1 tablespoon unsalted butter, then cook the prepared mushrooms with 1 teaspoon Diamond Crystal kosher salt flakes and 1/4 teaspoon freshly ground black pepper for 4 minutes, stirring only occasionally so they brown. Add the prepared shallots and thyme and cook for 1 minute.

8. Pour 1/2 cup dry red wine into the mushroom skillet and scrape up the browned bits. Boil for 2 to 3 minutes, until reduced by about half, then stir in 1/2 cup unsalted beef stock and 1 teaspoon Dijon mustard. Simmer for 3 to 4 minutes, until lightly syrupy, and swirl in 1 tablespoon unsalted butter off the heat.

9. Slice the rested tri-tip thinly across the grain. Spoon the potato purée onto two warmed plates, arrange the beef alongside, and finish with the crimini mushrooms and red-wine pan sauce.

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Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Family Pack

  1 lb bone-in chicken thighs $2.79
• Fresh Large Green Bell Pepper

  1 pepper $0.89
• Yukon Gold Potatoes

  12 oz $1.29
• Diamond Crystal kosher salt flakes

  4 teaspoons, divided
• Plain Greek yogurt

  1/3 cup
• Fresh lemon juice

  1 tablespoon
• Garlic

  2 cloves, finely grated
• Fresh ginger

  1 tablespoon, finely grated
• Garam masala

  2 teaspoons
• Sweet paprika

  1 teaspoon
• Ground cumin

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Neutral cooking oil

  1 1/2 tablespoons, divided
• Organic Cilantro

  1/4 cup chopped leaves and tender stems $1.69
• Pacific Rim Sweet Riesling

  750 ml $6.99

Instructions

1. Heat the oven to 425°F with a rack in the upper-middle position. Pat 1 pound bone-in chicken thighs dry and season all over, including under the skin where accessible, with 2 1/2 teaspoons Diamond Crystal kosher salt flakes. Let stand for 15 minutes while preparing the marinade and vegetables.

2. While the chicken rests, make the tandoori-style marinade by stirring together:

   • 1/3 cup plain Greek yogurt
   • 1 tablespoon fresh lemon juice
   • 2 garlic cloves, finely grated
   • 1 tablespoon finely grated fresh ginger
   • 2 teaspoons garam masala
   • 1 teaspoon sweet paprika
   • 1 teaspoon ground cumin
   • 1/2 teaspoon ground turmeric
   • 1/8 teaspoon cayenne pepper
   • 1/2 tablespoon neutral cooking oil

   Set the marinade aside.

3. While the chicken continues to rest, cut 12 ounces Yukon Gold potatoes into 3/4-inch wedges and cut 1 large green bell pepper into 1-inch pieces. Toss both on a rimmed sheet pan with 1 tablespoon neutral cooking oil and 1 1/2 teaspoons Diamond Crystal kosher salt flakes, then spread them in one layer.

4. Coat the seasoned chicken thoroughly with the tandoori-style marinade. Nestle the thighs skin-side up among the vegetables, leaving space between the pieces.

5. Roast for 30 to 35 minutes, turning the vegetables after 20 minutes, until the potatoes are tender and the thickest part of the chicken reaches 175°F. Rest the chicken on the pan for 5 minutes.

6. Scatter 1/4 cup chopped cilantro leaves and tender stems over the chicken and vegetables. Plate the roasted chicken with the green pepper and potatoes, spooning the spiced pan juices over the top.

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Ingredients

• Pacific Cod Fillet Wild Caught (sustainably sourced)

  12 oz $13.99
• Private Selection® Italian Linguine

  6 oz $1.99
• Fresh Roma Tomato

  10 oz $1.29
• Fresh Organic Lemon

  1 $1.29
• Flat-leaf parsley

  1/4 cup loosely packed
• Garlic

  3 cloves
• Extra-virgin olive oil

  2 tablespoons
• Red pepper flakes

  1/4 teaspoon
• Diamond Crystal kosher salt flakes

  4 tablespoons plus 1/2 teaspoon
• Water

  1 1/2 quarts
• Ruffino Lumina Pinot Grigio DOC Delle Venezie Italian White Wine

  1 bottle, well chilled $11.99

Instructions

1. Pat 12 ounces Pacific cod dry and cut it into four large pieces. Season all over with 1 1/2 teaspoons Diamond Crystal kosher salt flakes and let stand for 15 minutes while you prep the vegetables and aromatics.

2. Prepare the fresh ingredients:

   • Dice 10 ounces Roma tomatoes.
   • Thinly slice 3 garlic cloves.
   • Zest 1 organic lemon, then squeeze 2 tablespoons juice from it.
   • Finely chop 1/4 cup loosely packed flat-leaf parsley.

   Keep each prepared ingredient separate.

3. Bring 1 1/2 quarts water and 3 tablespoons plus 1 teaspoon Diamond Crystal kosher salt flakes to a boil in a wide pot. Add 6 ounces Private Selection® Italian Linguine and cook until about 2 minutes short of al dente. Scoop out 1/2 cup pasta water, then drain the linguine.

4. Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Pat the cod dry again, add it to the skillet, and sear until golden underneath, about 3 minutes. Turn and cook until the cod reaches 140°F, about 2 minutes more. Transfer to a plate and rest for at least 3 minutes.

5. Reduce the skillet to medium and add:

   • 1 tablespoon extra-virgin olive oil
   • The sliced garlic
   • 1/4 teaspoon red pepper flakes

   Cook for 30 seconds. Add the diced tomatoes and 1 teaspoon Diamond Crystal kosher salt flakes; cook until the tomatoes become saucy but retain some shape, 4 to 5 minutes.

6. Add the drained linguine, the reserved 1/2 cup pasta water, the lemon zest, and 2 tablespoons lemon juice to the tomato sauce. Toss over medium-high heat until the pasta is al dente and coated in a glossy sauce, about 2 minutes.

7. Fold the chopped parsley through the pasta. Divide between two shallow bowls, break the rested cod into large flakes, and arrange it over the linguine. Spoon any tomato sauce from the skillet around the fish and serve immediately.

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Ingredients

• Fresh Steelhead Trout Fillet

  12 ounces $11.99
• Fresh Bagged Green Beans

  12 ounces $2.19
• Fresh Red Hothouse Bell Pepper

  1 $1.67
• Diamond Crystal kosher salt flakes

  3 1/4 teaspoons
• Extra-virgin olive oil

  3 tablespoons
• Sliced almonds

  1/4 cup
• Garlic

  1 small clove
• Sherry vinegar

  1 tablespoon
• Smoked paprika

  1 teaspoon
• Water

  1 tablespoon
• Ground black pepper

  1/4 teaspoon
• Mar de Frades Atlantico Albarino Spain White Wine

  750 ml $30.99

Instructions

1. Preheat the oven to 450°F and line two rimmed sheet pans. Pat 12 ounces Fresh Steelhead Trout Fillet dry and season all over with 1 1/2 teaspoons Diamond Crystal kosher salt flakes; let it presalt for at least 20 minutes while preparing the vegetables.

2. Halve and seed 1 Fresh Red Hothouse Bell Pepper. Rub it with 1 teaspoon extra-virgin olive oil and 1/2 teaspoon Diamond Crystal kosher salt flakes. Set it cut-side down on one prepared pan and roast for 15 minutes, until softened and blistered. Transfer it to a bowl, cover, and steam for 5 minutes; peel away any loose skin and call this the roasted pepper.

3. While the pepper roasts, trim 12 ounces Fresh Bagged Green Beans. Toss them on the second prepared pan with 1 tablespoon extra-virgin olive oil and 1 1/4 teaspoons Diamond Crystal kosher salt flakes, then spread them into one layer.

4. Make the romesco by blending the roasted pepper with:

   • 1/4 cup sliced almonds
   • 1 small garlic clove, peeled
   • 1 tablespoon sherry vinegar
   • 1 teaspoon smoked paprika
   • 1 tablespoon extra-virgin olive oil
   • 1 tablespoon water

   Blend until spoonable but still slightly textured.

5. Put the green beans in the oven and roast for 5 minutes. Rub the presalted steelhead with 2 teaspoons extra-virgin olive oil and 1/4 teaspoon ground black pepper, then place it skin-side down on the cleared first pan.

6. Roast the steelhead alongside the green beans for 8 to 10 minutes, until the fish reaches 125°F at its thickest point and the beans are browned and tender. Rest the steelhead for 3 minutes.

7. Spread the romesco across two plates, add the roasted green beans, and set a portion of steelhead over each serving.

Want more detail? See the temperature guide.