Careme

Ingredients

• Boneless Pork Loin Chop

  12 ounces $6.21
• Zucchini Squash

  12 ounces $2.29
• Organic Lemons

  1 lemon $1.29
• Italian Parsley Bunch

  1/4 cup chopped leaves $1.49
• Garlic

  1 clove
• Extra-virgin olive oil

  3 tablespoons
• Honey

  1 teaspoon
• Dried oregano

  1 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon
• Kosher salt

  1 3/4 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Preheat a grill to medium-high, about 425°F, for 10 minutes; clean the grates well.
2. Zest and juice 1 lemon; chop 1/4 cup Italian parsley leaves and mince 1 garlic clove. Combine them with 1 tablespoon extra-virgin olive oil, 1 teaspoon honey, 1/4 teaspoon crushed red pepper flakes, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper.
3. Pat 12 ounces boneless pork loin chops dry. Rub them with 1 tablespoon extra-virgin olive oil, 1/2 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper; let stand for 10 minutes.
4. Cut 12 ounces zucchini lengthwise into 1/2-inch-thick planks. Coat them with 1 tablespoon extra-virgin olive oil, 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper.
5. Grill 12 ounces seasoned pork loin chops with the lid closed for 4 to 5 minutes, then flip them.
6. After flipping the 12 ounces pork loin chops, add the 12 ounces seasoned zucchini to the grill and cook the zucchini for 3 to 4 minutes per side. Cook the pork for another 4 to 5 minutes, until its thickest part reaches 145°F.
7. Transfer the 12 ounces grilled pork loin chops to a board and rest for 5 minutes. Transfer the 12 ounces grilled zucchini to a platter when marked and crisp-tender.
8. Slice the 12 ounces rested pork loin chops across the grain, divide them and the 12 ounces grilled zucchini between two plates, and spoon half of the prepared lemon-parsley sauce over each serving.

Ingredients

• Beef Stir Fry

  12 ounces $10.99
• Red Bell Peppers

  1 large $3.99
• Bi-color Corn

  2 ears $0.79
• Green Onion

  3 green onions $1.39
• Organic Jasmine Thai White Rice

  3/4 cup dry $4.19
• Water

  1 1/2 cups
• Low-sodium soy sauce

  2 tablespoons
• Oyster sauce

  1 1/2 tablespoons
• Unseasoned rice vinegar

  1 tablespoon
• Cornstarch

  2 teaspoons
• Toasted sesame oil

  1 teaspoon
• Granulated sugar

  1 teaspoon
• Freshly ground black pepper

  1 teaspoon
• Kosher salt

  1/4 teaspoon
• Garlic

  2 cloves
• Fresh ginger

  2 teaspoons grated
• Neutral cooking oil

  2 tablespoons

Instructions

1. Core and thinly slice 1 large red bell pepper, cut the kernels from 2 ears bi-color corn, mince 2 garlic cloves, and grate 2 teaspoons fresh ginger. Thinly slice 3 green onions, separating all the white and light-green parts from all the dark-green parts; place the pepper, corn, garlic, ginger, and white and light-green onion parts together in one bowl, and reserve the dark-green parts separately for garnish.
2. Rinse 3/4 cup dry jasmine rice. Combine the 3/4 cup rinsed jasmine rice with 1 1/4 cups water in a small saucepan; bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
3. While the rice cooks, toss 12 ounces Beef Stir Fry with 1 tablespoon low-sodium soy sauce, 1 teaspoon cornstarch, 1 teaspoon toasted sesame oil, 1/2 teaspoon black pepper, and 1/4 teaspoon kosher salt; marinate for 10 minutes.
4. Before heating the wok, whisk 1 tablespoon low-sodium soy sauce, 1 1/2 tablespoons oyster sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar, 1 teaspoon cornstarch, 1/2 teaspoon black pepper, and 1/4 cup water in a small bowl to make about 1/2 cup sauce.
5. Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon neutral cooking oil, spread all the marinated beef in one layer, and stir-fry for 2 to 3 minutes until browned but not quite cooked through; transfer all the beef to a clean plate.
6. Add 1 tablespoon neutral cooking oil to the hot wok, followed by the entire prepared vegetable bowl; stir-fry for 3 to 4 minutes until crisp-tender. Return all the browned beef to the wok, add the full 1/2 cup prepared sauce, and stir-fry for 1 to 2 minutes, until the sauce is glossy and the beef reaches at least 145°F.
7. Divide the cooked rice made from 3/4 cup dry jasmine rice between two bowls, top with all the black pepper beef and vegetables, and garnish with all the reserved dark-green onion slices.

Ingredients

• Sablefish Fillet

  12 ounces $14.21
• Organic Heirloom Tomatoes

  12 ounces $4.43
• Organic Potato Fingerling Mix

  12 ounces $4.99
• Sweet Onion

  1/2 cup thinly sliced $1.66
• Organic Garlic

  2 cloves, minced $2.69
• Organic Lemon

  1 lemon, yielding 1 teaspoon zest and 1 tablespoon juice $1.29
• Italian Parsley Bunch

  1/4 cup chopped leaves $1.49
• Pitted green olives

  1/3 cup, halved
• Dry white wine

  1/3 cup
• Extra-virgin olive oil

  3 tablespoons
• Smoked paprika

  1 teaspoon
• Sherry vinegar

  1 tablespoon
• Diamond Crystal kosher salt

  2 1/4 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F. Halve 12 ounces fingerling potatoes and toss them in a large broiler-safe metal skillet with 1/2 cup thinly sliced sweet onion, 1 tablespoon extra-virgin olive oil, and 3/4 teaspoon Diamond Crystal kosher salt; roast for 18 minutes.
2. Cut 12 ounces heirloom tomatoes into wedges and combine them with 2 minced garlic cloves, 1/3 cup halved green olives, 1/3 cup dry white wine, 1 tablespoon extra-virgin olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon Diamond Crystal kosher salt, and 1/4 teaspoon black pepper.
3. Pat 12 ounces sablefish dry and rub it with 1 tablespoon extra-virgin olive oil, 1 teaspoon lemon zest, 1 teaspoon Diamond Crystal kosher salt, and 1/4 teaspoon black pepper.
4. After the initial 18-minute roast, pour the prepared tomato-olive mixture into the skillet around the browned pan contents and nestle the seasoned fillets on top, skin-side down. Roast until the fillets flake at the edges and reach 145°F, 12 to 15 minutes.
5. Transfer the fillets to a warm plate. Broil the skillet for 3 minutes, watching closely, then stir 1 tablespoon sherry vinegar and 1 tablespoon lemon juice into the pan juices; rest the fillets and pan contents for 3 minutes.
6. Stir 1/4 cup chopped Italian parsley into the skillet, divide the fillets and pan contents between two shallow plates, and spoon the smoky olive-studded juices over each serving.