Careme

Ingredients

• Boneless skinless chicken thighs

  10 ounces $5.99
• Organic eggplant

  1 pound $3.49
• Organic jasmine Thai white rice

  3/4 cup $4.49
• Green onions

  3 $1.39
• Organic Thai basil

  3/4 ounce $2.99
• Lime

  1 $0.69
• Garlic

  3 cloves
• Fresh ginger

  1 tablespoon grated
• Diamond Crystal kosher salt

  1 teaspoon, divided
• Water

  1 1/4 cups, divided
• Fish sauce

  1 tablespoon
• Low-sodium soy sauce

  2 teaspoons
• Sambal oelek

  1 tablespoon
• Light brown sugar

  2 teaspoons
• Cornstarch

  2 teaspoons
• Neutral cooking oil

  2 tablespoons, divided

Instructions

1. Cut 10 ounces boneless skinless chicken thighs into 1-inch pieces and toss with 1/2 teaspoon Diamond Crystal kosher salt, reduced from the usual presalting amount to account for the fish sauce and soy sauce. Let stand for 10 minutes while preparing the vegetables.

2. Prepare the vegetables and aromatics:

   • Cut 1 pound organic eggplant into 3/4-inch cubes.
   • Thinly slice 3 green onions, separating the pale parts from the green tops.
   • Mince 3 garlic cloves.
   • Grate 1 tablespoon fresh ginger.
   • Pick 3/4 ounce Thai basil leaves from their stems.

   Keep each prepared component separate.

3. Juice 1 lime into a small bowl, then whisk together the stir-fry sauce:

   • Juice of 1 lime
   • 1 tablespoon fish sauce
   • 2 teaspoons low-sodium soy sauce
   • 1 tablespoon sambal oelek
   • 2 teaspoons light brown sugar
   • 2 teaspoons cornstarch
   • 1/4 cup water

   Whisk again just before adding it to the pan.

4. Rinse 3/4 cup jasmine rice until the water is mostly clear. Combine it in a small saucepan with 1 cup water and 1/2 teaspoon Diamond Crystal kosher 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.

5. Heat 1 1/2 tablespoons neutral cooking oil in a large skillet or wok over medium-high heat. Add the eggplant and stir-fry for 7 to 9 minutes, turning frequently, until browned and tender; transfer it to a plate.

6. Add 1/2 tablespoon neutral cooking oil to the hot skillet. Spread the seasoned chicken in one layer and cook for 3 minutes without moving, then stir-fry for 2 to 3 minutes. Add the prepared garlic, ginger, and pale green-onion parts; stir-fry for 30 seconds.

7. Return the cooked eggplant to the skillet and pour in the stir-fry sauce. Toss and simmer for 2 to 3 minutes, until glossy and the thickest chicken pieces reach 175°F. Remove from the heat and fold in the Thai basil.

8. Fluff the rice and divide it between two shallow bowls. Spoon the chicken and eggplant stir-fry over the rice, finish with the sliced green-onion tops, and serve immediately.

Want more detail? See the temperature guide.

Ingredients

• Ground Beef 80% Lean/20% Fat

  16 ounces $8.49
• Bi-color Corn

  2 ears $0.79
• Grape Tomatoes

  4 ounces $3.69
• Green Onion

  3 green onions $1.39
• Cilantro

  1/4 cup chopped $1.19
• Lime

  2 tablespoons juice (about 1 lime) $0.69
• Plain Greek yogurt

  1/2 cup
• Large egg

  1
• Plain panko breadcrumbs

  1/3 cup
• Diamond Crystal kosher salt

  1 tablespoon
• Chili powder

  1 1/2 teaspoons
• Ground cumin

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Garlic powder

  1/2 teaspoon
• Extra-virgin olive oil

  1 tablespoon

Instructions

1. Heat the oven to 450°F and line a large rimmed sheet pan with parchment paper. Cut the kernels from 2 ears bi-color corn, halve 4 ounces grape tomatoes, thinly slice 3 green onions while separating the white and dark-green parts, chop 1/4 cup cilantro, and squeeze about 1 lime to obtain 2 tablespoons juice.

2. Gently combine the meatball mixture in a large bowl:

   • 16 ounces ground beef
   • White parts from the 3 sliced green onions
   • 1 large egg
   • 1/3 cup plain panko breadcrumbs
   • 2 teaspoons Diamond Crystal kosher salt
   • 1 1/2 teaspoons chili powder
   • 1 teaspoon ground cumin
   • 1/2 teaspoon smoked paprika
   • 1/2 teaspoon garlic powder

   Shape into 12 equal meatballs and arrange them on one half of the prepared pan.

3. Toss the corn kernels and halved tomatoes on the other half of the pan with 1 tablespoon extra-virgin olive oil and 1 teaspoon Diamond Crystal kosher salt; spread them in a single layer.

4. Roast for 8 minutes, stir the vegetables, and continue roasting until the meatballs reach 160°F and the corn is lightly browned, 5 to 7 minutes more. Transfer the meatballs to a plate and rest for 3 minutes; roast the vegetables for up to 3 additional minutes if more browning is desired.

5. Stir 1/2 cup plain Greek yogurt with 1 tablespoon lime juice to make the lime crema. Toss the roasted corn and tomatoes with the dark-green onion parts, 1/4 cup chopped cilantro, and 1 tablespoon lime juice.

6. Spread the lime crema between two shallow bowls, add the roasted corn mixture, and plate 6 meatballs per serving.

Want more detail? See the temperature guide.

Ingredients

• Coho Salmon Fillet

  12 ounces $17.99
• Organic Green Beans

  8 ounces $3.99
• Yellow Potato

  12 ounces $1.69
• Organic Sungold Cherry Tomatoes

  8 ounces $4.43
• Cilantro Bunch

  1/2 packed cup leaves and tender stems $1.19
• Lemon

  1 $0.89
• Plain Greek yogurt

  1/3 cup
• Jalapeño

  1 small
• Garlic

  1 small clove
• Extra-virgin olive oil

  3 tablespoons
• Diamond Crystal kosher salt

  4 tablespoons plus 1 teaspoon
• Water

  6 cups
• Smoked paprika

  1 teaspoon
• Ground cumin

  1/2 teaspoon
• Light brown sugar

  1/2 teaspoon
• Freshly ground black pepper

  3/4 teaspoon

Instructions

1. Heat a grill to medium-high, about 425–450°F. Halve 12 ounces yellow potatoes, trim 8 ounces organic green beans, and leave 8 ounces organic Sungold cherry tomatoes whole. If using wooden skewers for the tomatoes, soak them in water while you prep.

2. Pat 12 ounces coho salmon dry and season all over with 1 1/2 teaspoons Diamond Crystal kosher salt. Refrigerate uncovered for 15 minutes while preparing the vegetables and sauce.

3. Bring 6 cups water and 3 tablespoons plus 2 teaspoons Diamond Crystal kosher salt to a boil in a saucepan. Add the prepared potatoes and simmer for 7 minutes; add the prepared green beans and cook both for 3 minutes more. Drain thoroughly and let steam-dry for 2 minutes.

4. Blend the following into a smooth, spoonable cilantro sauce:

   • 1/2 packed cup cilantro leaves and tender stems
   • 1/3 cup plain Greek yogurt
   • 1 small jalapeño, stemmed and roughly chopped
   • 1 small garlic clove, chopped
   • Zest and juice of 1 lemon
   • 1 tablespoon extra-virgin olive oil
   • 1/4 teaspoon freshly ground black pepper

   Set the sauce aside for plating.

5. Coat the salted salmon with the following spice rub:

   • 1/2 tablespoon extra-virgin olive oil
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon light brown sugar
   • 1/2 teaspoon freshly ground black pepper

6. Toss the blanched potatoes with 3/4 tablespoon extra-virgin olive oil. Toss the blanched green beans and whole tomatoes with 3/4 tablespoon extra-virgin olive oil and 1/2 teaspoon Diamond Crystal kosher salt. Thread the tomatoes onto skewers or place them in a grill basket.

7. Grill the potatoes cut-side down until crisp and marked, 4–5 minutes. Grill the green beans and tomatoes, turning occasionally, until lightly charred and the tomatoes begin to blister, 3–4 minutes. Transfer the vegetables to a platter.

8. Grill the salmon skin-side down, if skin-on, with the lid closed for 4–6 minutes. Turn and cook for 1–3 minutes more, pulling it at 125°F for juicy medium doneness. Rest for 4 minutes.

9. Spread the cilantro sauce across two warm plates. Arrange the grilled potatoes, green beans, and blistered tomatoes alongside, then place the rested salmon on top and serve.

Want more detail? See the temperature guide.