Careme

Ingredients

• Alaskan Sockeye Salmon Fillet

  12 ounces, cut into 2 portions $20.44
• Organic Shishito Peppers, 1 PT

  1 pint $3.99
• Organic Slicing Cucumbers

  1 cucumber, thinly sliced $1.10
• Organic Red Radish Bunch

  4 radishes, thinly sliced $2.79
• Organic Green Onion

  2, thinly sliced $1.99
• Sushi White Short Grain Rice, 16 OZ

  3/4 cup dry $2.69
• White miso paste

  2 tablespoons
• Mirin

  1 1/2 tablespoons
• Low-sodium soy sauce

  1 tablespoon
• Honey

  2 teaspoons
• Fresh ginger

  1 teaspoon finely grated
• Unseasoned rice vinegar

  2 tablespoons
• Toasted sesame oil

  2 teaspoons, divided
• Neutral cooking oil

  2 teaspoons
• Sugar

  1 teaspoon
• Toasted sesame seeds

  2 teaspoons
• Kosher salt

  to taste

Instructions

1. Rinse the rice until the water runs mostly clear. Thinly slice the cucumber, radishes, and green onions; pat the salmon dry and check it for pin bones.
2. Combine the rice with 1 cup water and a pinch of salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 18 minutes; remove from the heat and let stand, covered, for 10 minutes.
3. Whisk the miso, mirin, soy sauce, honey, ginger, and 1 teaspoon sesame oil together. Reserve half in a clean bowl for serving, brush the rest over the salmon, and marinate for 15 minutes while heating the grill to medium-high.
4. Toss the cucumber and radishes with the rice vinegar, sugar, remaining sesame oil, and a pinch of salt. Let stand for 10 minutes, then drain off excess dressing and fold in half the green onions and sesame seeds.
5. Toss the shishito peppers with the neutral oil and a pinch of salt. Grill for 5 to 7 minutes, turning occasionally, until blistered and tender; transfer to a platter.
6. Clean and oil the grill grate. Grill the salmon skin-side down, if skin-on, with the lid closed for 4 to 5 minutes; carefully turn and cook for 2 to 4 minutes more, until it reaches 145°F in the thickest part.
7. Fluff the rice and divide it between two shallow bowls. Add the salmon, blistered shishitos, and cucumber-radish salad; spoon the reserved glaze over the salmon and finish with the remaining green onions and sesame seeds.

Ingredients

• Penne Rigate, 16 OZ

  8 ounces $1.29
• Better Chicken Ground Chicken, 16 OZ

  8 ounces $6.66
• Bi-color Corn

  2 ears $0.79
• Organic Zucchini Squash

  1 small, diced $2.77
• Grape Tomatoes, 1 PT

  1 cup, halved $3.69
• Organic Basil, 0.5 OZ

  1/2 ounce, leaves torn $2.99
• Organic Lemons

  1/2 lemon $1.29
• Organic Garlic, 3 CT

  2 cloves, minced $2.89
• Extra-virgin olive oil

  1 tablespoon
• Fennel seeds

  1/2 teaspoon, lightly crushed
• Crushed red pepper flakes

  1/4 teaspoon, optional
• Parmesan cheese

  1/4 cup, finely grated
• Kosher salt and black pepper

  to taste

Instructions

1. Bring a medium pot of well-salted water to a boil. Meanwhile, shuck the corn and cut off the kernels; dice the zucchini, halve the tomatoes, mince the garlic, tear the basil, and zest and juice the lemon half.
2. Add the penne to the boiling water and cook until just al dente according to the package directions. Reserve 3/4 cup pasta water, then drain.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the ground chicken, fennel seeds, red pepper flakes, 1/2 teaspoon salt, and black pepper; cook for 5–6 minutes, breaking up the meat, until browned and it reaches 165°F.
4. Add the corn and zucchini to the chicken and cook for 4 minutes, stirring occasionally, until crisp-tender. Stir in the garlic and tomatoes and cook for 2 minutes, just until fragrant and the tomatoes begin to soften.
5. Add the drained penne, 1/2 cup reserved pasta water, Parmesan, lemon zest, and 1 tablespoon lemon juice. Toss over medium heat for 1–2 minutes until the sauce turns glossy, adding more pasta water if needed.
6. Remove from the heat and fold in most of the basil. Taste and adjust with salt, pepper, or additional lemon juice.
7. Plate the penne in shallow bowls and finish with the remaining basil and an extra sprinkle of Parmesan.

Ingredients

• Ground Lamb, 16 OZ

  12 ounces $11.10
• Organic Slicing Cucumbers

  1 cucumber $1.10
• Organic Wheat Bulgur, 8.8 OZ

  1/2 cup dry $2.99
• Slicer Tomato

  1 medium $2.99
• Red Onion

  1/4 medium $1.99
• Italian Parsley Bunch

  1/2 cup chopped, divided $1.49
• Organic Lemons

  1 lemon $1.29
• Plain Greek yogurt

  1/2 cup
• Garlic

  2 cloves, grated and divided
• Ground cumin

  1 teaspoon
• Smoked or sweet paprika

  1 teaspoon
• Dried oregano

  1/2 teaspoon
• Red pepper flakes or Aleppo pepper

  1/4 teaspoon
• Extra-virgin olive oil

  2 teaspoons, divided
• Kosher salt

  3/4 teaspoon, plus more to taste
• Black pepper

  1/4 teaspoon

Instructions

1. Dice the tomato and red onion; grate half the cucumber and thinly slice the remainder. Squeeze excess liquid from the grated cucumber, chop the parsley, grate the garlic, and zest and juice the lemon.
2. Bring 1 cup water and a pinch of salt to a boil in a small saucepan. Stir in the bulgur, cover, reduce the heat to low, and simmer for 10 minutes; remove from the heat and let stand, covered, for 5 minutes.
3. Meanwhile, mix the lamb with half the parsley, half the garlic, cumin, paprika, oregano, pepper flakes, 1/2 teaspoon salt, and black pepper. Shape into six small oval köfte.
4. Stir the yogurt with the grated cucumber, remaining garlic, half the lemon juice, and a pinch of salt; refrigerate while the lamb cooks.
5. Heat 1 teaspoon olive oil in a skillet over medium-high heat. Sear the köfte for 3–4 minutes per side, turning to brown all around, until the centers reach 160°F; transfer to a plate and rest for 3 minutes.
6. Fluff the bulgur and fold in the tomato, red onion, remaining parsley, lemon zest, remaining lemon juice, and remaining teaspoon of olive oil. Season to taste, then toss the sliced cucumber with a spoonful of the cucumber yogurt.
7. Plate the tomato bulgur with the seared köfte, cucumber salad, and remaining cucumber yogurt; garnish with extra pepper flakes if desired.