Careme

Ingredients

• whole cooked Dungeness crab

  1 pound $10.99
• linguine

  6 ounces $1.67
• zucchini

  1 pound $2.69
• Roma tomatoes

  1/2 pound $1.99
• garlic

  2 cloves $1.29
• lemon

  1 $2.00
• Italian parsley

  1/4 cup chopped $2.69
• extra-virgin olive oil

  2 tablespoons
• fine sea salt

  2 tablespoons plus 1 teaspoon
• red pepper flakes

  1/4 teaspoon

Instructions

1. Crack the 1-pound cooked Dungeness crab over a bowl. Pick out the meat, checking carefully for shell fragments; discard the shells.

2. Slice 1 pound zucchini into thin half-moons. Dice 1/2 pound Roma tomatoes and keep them separate from the zucchini.

3. Mince 2 cloves garlic. Zest and juice 1 lemon, keeping the zest and juice separate. Chop 1/4 cup Italian parsley.

4. Bring 2 quarts water to a boil in a medium pot, about 8 minutes. Add 2 tablespoons plus 1/4 teaspoon fine sea salt and 6 ounces linguine. Cook until 1 minute shy of al dente, about 9 minutes, making the sauce in the meantime.

5. While the pasta cooks, heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add the sliced zucchini and 3/4 teaspoon fine sea salt; cook, stirring occasionally, until lightly golden, about 5 minutes.

6. Add the minced garlic, diced tomatoes and 1/4 teaspoon red pepper flakes to the skillet. Cook until the tomatoes soften, about 2 minutes.

7. Reserve 1/2 cup pasta water, then drain the linguine. Add it to the skillet with 1/4 cup reserved pasta water and toss for 1 minute, adding more reserved water only if needed to make a light sauce.

8. Gently fold in the picked crab, lemon juice, lemon zest, chopped parsley and 1 tablespoon extra-virgin olive oil. Warm through for about 1 minute.

9. Twirl the pasta into two shallow bowls, spoon the crab and zucchini over the top, and serve.

Want more detail? See the temperature guide.

Ingredients

• Eggplant

  1 eggplant, about 1 lb $3.49
• Zucchini

  8 oz $2.69
• Roma tomatoes

  12 oz $1.99
• Yellow onion

  4 oz $0.99
• Garlic

  2 cloves $1.29
• Leftover natural Duroc ground pork

  1 lb
• Olive oil

  2 tbsp
• Morton kosher salt

  2 3/4 tsp
• Smoked paprika

  1 tsp
• Sherry vinegar

  1 tbsp
• Dry breadcrumbs

  1/3 cup
• Campo Viejo Rioja Tempranillo

  750 ml $7.99

Instructions

1. Preheat the oven to 450°F. Cut 1 eggplant (about 1 lb) and 8 oz zucchini into 3/4-inch pieces. Dice 12 oz Roma tomatoes and 4 oz yellow onion; mince 2 cloves garlic.

2. Toss the eggplant and zucchini with 1 tbsp olive oil and 1 1/2 tsp Morton kosher salt on a baking sheet. Roast for 18 minutes, turning once, until softened and browned at the edges.

3. While the vegetables roast, season 1 lb leftover natural Duroc ground pork with 1 1/4 tsp Morton kosher salt. Heat 2 tsp olive oil in a large skillet over medium-high heat; add the pork and cook for 7 minutes, breaking it into small pieces, until browned.

4. Add the prepared onion and garlic to the skillet and cook for 2 minutes. Stir in 1 tsp smoked paprika, the prepared tomatoes and 1 tbsp sherry vinegar. Simmer for 7 minutes, until the tomatoes soften and the pork reaches 160°F.

5. Spoon the pork-tomato mixture into a small baking dish and spread the roasted vegetables over it. Toss 1/3 cup dry breadcrumbs with 1 tsp olive oil and scatter over the top. Bake for 10 minutes, until the crumbs are golden; rest for 5 minutes.

6. Divide the bake between two plates, making sure each serving gets pork, vegetables and crisp topping.

Want more detail? See the temperature guide.

Ingredients

• Wild-caught Pacific cod fillet

  1 lb $14.99
• Roma tomatoes

  12 oz $1.99
• Cucumber

  1 $0.99
• Red bell pepper

  1 $1.67
• Red onion

  2 oz $2.29
• Diamond Crystal kosher salt

  2¾ tsp
• Smoked paprika

  ½ tsp
• Red wine vinegar

  1 tbsp
• Olive oil

  2 tbsp
• Black pepper

  ¼ tsp
• Mar de Frades Atlantico Albarino Spain White Wine

  1 bottle, well chilled $30.99

Instructions

1. Thinly slice 1 cucumber, toss with ¾ teaspoon Diamond Crystal kosher salt, and set in a colander to drain for at least 10 minutes.

2. Chop 12 ounces Roma tomatoes and 1 red bell pepper; thinly slice 2 ounces red onion.

3. Pat dry 1 pound cod. Season it with 2 teaspoons Diamond Crystal kosher salt and ½ teaspoon smoked paprika, then let it stand for 10 minutes while the cucumber drains.

4. Whisk 1 tablespoon red wine vinegar, 1 tablespoon olive oil, and ¼ teaspoon black pepper into a dressing. Toss with the prepared tomatoes, pepper, and onion. Pat the cucumber dry and fold it into the salad.

5. Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Cook the cod for about 3–4 minutes per side, until its center reaches 140°F. Rest for 2 minutes.

6. Divide the tomato-cucumber salad between two plates and set the warm cod on top.

Want more detail? See the temperature guide.

Ingredients

• Frozen Alaskan salmon

  12 oz, thawed
• Fresh sweet corn on the cob

  2 ears $1.25
• Fresh Roma tomatoes

  8 oz $1.99
• Green onions

  2 $1.50
• Organic lime

  1 $1.50
• Small corn tortillas

  6
• Olive oil

  2 tsp
• Morton kosher salt

  1 7/8 tsp total
• Smoked paprika

  1/2 tsp
• Ground cumin

  1/2 tsp
• Chateau Ste. Michelle Dry Riesling Washington White Wine

  1 bottle $9.99

Instructions

1. If still frozen, seal 12 oz Alaskan salmon in a leakproof bag and submerge it in cold water for 25–30 minutes, changing the water halfway through, until pliable. While it thaws, shuck 2 ears sweet corn and cut the kernels from the cobs.

2. Make the tomato salsa by combining:

   • 8 oz Roma tomatoes, diced
   • 2 green onions, thinly sliced
   • 1 lime, juiced
   • 1/2 tsp Morton kosher salt

   Set aside while you cook.

3. Pat the salmon dry. Season it with:

   • 7/8 tsp Morton kosher salt
   • 1/2 tsp smoked paprika
   • 1/2 tsp ground cumin

   Press the seasonings gently onto both sides.

4. Heat 1 tsp olive oil in a large skillet over medium-high heat. Add the corn kernels and 1/2 tsp Morton kosher salt; cook for 4–5 minutes, stirring occasionally, until lightly charred. Transfer to a bowl.

5. Add 1 tsp olive oil to the skillet. Cook the seasoned salmon over medium heat for about 4 minutes per side, until the thickest part reaches 125°F. Transfer to a plate and rest for 3 minutes, then break into large pieces.

6. While the salmon rests, warm 6 small corn tortillas in the dry skillet for about 30 seconds per side. Divide the salmon, charred corn, and tomato salsa among the tortillas and serve.

Want more detail? See the temperature guide.