Careme

Ingredients

• Extra Large Shell-On Pink Shrimp 21/25 Count

  12 ounces $13.69
• Organic Zucchini Squash

  12 ounces (about 2 small) $2.77
• Organic Jasmine Thai White Rice

  3/4 cup dry $4.19
• Green Onion

  3, divided $1.39
• Lime

  1 $0.69
• Garlic

  2 cloves
• Fresh ginger

  1 tablespoon grated
• Sambal oelek

  1 1/2 tablespoons
• Low-sodium soy sauce

  1 tablespoon
• Fish sauce

  1 teaspoon
• Brown sugar

  2 teaspoons
• Neutral cooking oil

  1 tablespoon
• Toasted sesame oil

  1 teaspoon

Instructions

1. Rinse the rice. Peel and devein the shrimp, pat them dry, and lightly season with salt. Halve the zucchini lengthwise and slice it into 1/2-inch half-moons; thinly slice the green onions, separating white and green parts.
2. Combine the sambal oelek, soy sauce, fish sauce, brown sugar, sesame oil, grated ginger, minced garlic, 2 tablespoons water, and the juice of half the lime in a small bowl.
3. Place the rice in a small saucepan with 1 1/4 cups water and a pinch of 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.
4. While the rice cooks, heat a large skillet or wok over high heat. Add half the neutral oil and stir-fry the zucchini for 3–4 minutes, until browned but still crisp-tender; transfer it to a plate.
5. Add the remaining oil and the white parts of the green onions to the skillet. Add the shrimp and stir-fry for 2–3 minutes, until nearly opaque and beginning to curl.
6. Return the zucchini to the skillet, pour in the sambal mixture, and toss over high heat for 1–2 minutes, until the sauce is glossy and the shrimp are fully opaque.
7. Fluff the rice and divide it between two shallow bowls. Spoon the shrimp and zucchini stir-fry over it, then finish with the green onion tops and wedges cut from the remaining lime half.

Ingredients

• Better Chicken Ground Chicken, 16 OZ

  1 pound $6.66
• Eggplant

  1 medium, cut into 3/4-inch cubes $2.99
• Organic Purple Crush Tomatoes, 14 OZ

  10 ounces, chopped $4.43
• Sweet Onion

  1/2 medium, finely diced $1.43
• Cilantro Bunch

  1/2 cup chopped, divided $1.19
• Organic Garlic, 3 CT

  3 cloves, minced and divided $2.89
• Large egg

  1
• Plain breadcrumbs

  1/3 cup
• Walnuts

  1/4 cup, toasted and chopped
• Ground coriander

  1 teaspoon
• Sweet paprika

  1/2 teaspoon
• Red wine vinegar

  1 tablespoon
• Extra-virgin olive oil

  3 tablespoons, divided
• Kosher salt

  1 teaspoon, divided
• Black pepper

  1/2 teaspoon

Instructions

1. Chop the eggplant, tomatoes, onion, cilantro, garlic, and walnuts. In a bowl, combine the chicken, egg, breadcrumbs, half the cilantro, one-third of the garlic, coriander, paprika, 1/2 teaspoon salt, and black pepper; gently shape into four patties.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the eggplant and 1/4 teaspoon salt, then cook for 7–9 minutes, stirring occasionally, until deeply golden and tender.
3. Add the onion and another third of the garlic to the eggplant; cook for 2 minutes. Stir in the tomatoes and vinegar and cook for 4–5 minutes, until juicy but not watery. Fold in the walnuts and remaining cilantro, then transfer the relish to a plate and cover.
4. Wipe out the skillet, add the remaining tablespoon of oil, and set over medium heat. Add the chicken patties and sear for 5–6 minutes on the first side until browned.
5. Turn the patties, reduce the heat to medium-low, and cook for another 5–7 minutes, until the centers reach 165°F. Add the remaining garlic during the final minute and spoon the fragrant oil over the patties.
6. Rest the patties for 3 minutes, then plate two per person with the warm eggplant-tomato relish spooned alongside and over the top.

Ingredients

• Bone-In Pork Loin Chop

  2 chops, about 12–16 ounces total $6.99
• Bi-color Corn

  2 ears, shucked $0.79
• Slicer Tomato

  1 medium, diced $2.99
• Red Onion

  1/4 small onion, finely diced $1.99
• Cilantro Bunch

  1/4 cup chopped leaves and tender stems $1.19
• Lime

  1, divided $0.69
• Navel Oranges

  1 $1.66
• Achiote paste

  1 1/2 tablespoons
• Garlic

  1 clove, finely grated
• Olive oil

  2 tablespoons, divided
• Honey

  1 teaspoon
• Ground cumin

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/4 teaspoon

Instructions

1. Heat a grill to medium-high. Pat the pork chops dry; shuck the corn, dice the tomato and onion, chop the cilantro, and cut the lime in half.
2. Whisk the achiote paste with the juice of the orange, juice of half the lime, garlic, 1 tablespoon olive oil, honey, cumin, 1/2 teaspoon salt, and black pepper. Coat the pork and let it marinate at room temperature for 15 minutes.
3. Toss the corn with the remaining tablespoon of olive oil and a pinch of salt. Grill, turning occasionally, until lightly charred and tender, 8–10 minutes; transfer to a cutting board.
4. Lift the pork from the marinade and let the excess drip away. Grill for 4–6 minutes per side, or until the thickest part reaches 145°F; rest for 5 minutes.
5. Cut the kernels from the cobs. Toss them with the tomato, red onion, cilantro, juice of the remaining lime half, and the remaining pinch of salt; taste and adjust the seasoning.
6. Plate one pork chop per person and spoon the warm corn-tomato relish alongside and partly over the pork.