Careme

Ingredients

• Boneless Skinless Chicken Thighs

  12 ounces $5.99
• Organic Eggplant

  1 small eggplant (about 12 ounces) $3.10
• Organic Jasmine Thai White Rice

  1/2 cup dry $4.19
• Yellow Onion

  1/2 medium onion $1.49
• Organic Garlic

  2 cloves $2.69
• Lime

  1/2 lime $0.69
• Cilantro Bunch

  2 tablespoons chopped leaves $1.19
• Fresh ginger

  1 tablespoon grated
• Neutral cooking oil

  1 tablespoon plus 2 teaspoons
• Kosher salt

  1 3/8 teaspoons
• Malaysian curry powder or mild curry powder

  1 tablespoon
• Ground turmeric

  1/4 teaspoon
• Red pepper flakes

  1/4 teaspoon
• Light coconut milk

  1 cup
• Low-sodium chicken broth

  1/2 cup
• Fish sauce

  1 teaspoon
• Brown sugar

  1 teaspoon
• Water

  3/4 cup

Instructions

1. Cut 12 ounces boneless skinless chicken thighs into 1-inch pieces. Cut 1 small eggplant (about 12 ounces) into 3/4-inch cubes; dice 1/2 medium yellow onion, mince 2 garlic cloves, grate 1 tablespoon fresh ginger, juice 1/2 lime, and chop 2 tablespoons cilantro leaves.
2. Combine 1/2 cup dry jasmine rice, 3/4 cup water, and 1/8 teaspoon kosher salt 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 5 minutes.
3. Heat 2 teaspoons neutral cooking oil in a large skillet over medium-high heat. Season 12 ounces chicken with 3/4 teaspoon kosher salt, then brown for 4 minutes, stirring once or twice.
4. Add 1 tablespoon neutral cooking oil, 1 small cubed eggplant, 1/2 diced yellow onion, and 1/2 teaspoon kosher salt to the skillet; cook for 4 minutes. Add 2 tablespoons of the low-sodium chicken broth, cover, and cook for 3 minutes. Uncover and stir in 2 minced garlic cloves, 1 tablespoon grated ginger, 1 tablespoon curry powder, 1/4 teaspoon ground turmeric, and 1/4 teaspoon red pepper flakes; cook for 30 seconds.
5. Pour in 1 cup light coconut milk and the remaining 6 tablespoons low-sodium chicken broth, then stir in 1 teaspoon fish sauce and 1 teaspoon brown sugar. Simmer uncovered for 10–12 minutes, stirring occasionally, until the eggplant is tender and the thickest pieces of the 12 ounces chicken reach 165°F.
6. Stir the juice of 1/2 lime into the curry. Divide all the cooked rice made from 1/2 cup dry jasmine rice between two shallow bowls, spoon the curry over it, scatter with 2 tablespoons chopped cilantro leaves, and serve.

Ingredients

• Boneless Pork Loin Chops

  2 chops (6 ounces each, about 3/4 inch thick) $6.21
• Organic Zucchini Squash

  12 ounces $2.77
• Vine On Tomato

  8 ounces $2.79
• Basil

  1/4 cup loosely packed $4.19
• canned cannellini beans, drained and rinsed

  1 can (15 ounces)
• Organic Garlic

  1 clove $2.69
• extra-virgin olive oil

  3 tablespoons
• red wine vinegar

  1 tablespoon
• garlic powder

  1/2 teaspoon
• dried rosemary

  1 teaspoon
• kosher salt

  2 teaspoons
• black pepper

  1/2 teaspoon

Instructions

1. Heat a grill to medium-high for 10 minutes. Meanwhile, slice 12 ounces zucchini lengthwise into 1/2-inch planks, dice 8 ounces tomato, mince 1 garlic clove, and chop 1/4 cup basil.
2. Pat 2 pork loin chops (6 ounces each) dry, then coat them with 1 tablespoon olive oil, 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 teaspoon dried rosemary, and 1/2 teaspoon garlic powder; let stand while the grill finishes heating.
3. Combine 1 can (15 ounces) cannellini beans, 8 ounces diced tomato, 1 minced garlic clove, 1 tablespoon olive oil, 1 tablespoon red wine vinegar, 3/4 teaspoon kosher salt, and 1/8 teaspoon black pepper in a small saucepan. Cook over medium heat for 5 minutes, stirring occasionally, then remove from the heat and fold in 1/4 cup chopped basil.
4. Coat 12 ounces zucchini with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper. Grill for 3 to 4 minutes per side until browned and just tender, then transfer to a platter.
5. Grill 2 seasoned pork loin chops (6 ounces each) for 4 to 5 minutes per side, or until their thickest parts reach 145°F. Transfer the 2 pork loin chops to the platter and rest for 5 minutes.
6. Divide the warm tomato-white bean mixture between two plates, then add 1 grilled pork loin chop and 6 ounces grilled zucchini to each plate.

Ingredients

• Sablefish Fillet

  12 ounces $14.21
• Bi-color Corn

  2 ears $0.79
• Organic Sungold Cherry Tomatoes

  6 ounces $5.54
• Green Onion

  3 green onions $1.39
• Basil

  2 tablespoons chopped $4.19
• Organic Lemons

  1 medium lemon, for 1/2 teaspoon zest and 1 tablespoon juice $1.29
• Extra-virgin olive oil

  4 teaspoons
• Pure maple syrup

  1 tablespoon
• Low-sodium soy sauce

  2 teaspoons
• Dijon mustard

  1 teaspoon
• Kosher salt

  1 1/4 teaspoons
• Black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F and line a small rimmed sheet pan with parchment. Cut the kernels from 2 ears Bi-color Corn, halve 6 ounces Organic Sungold Cherry Tomatoes, thinly slice 3 Green Onions, chop 2 tablespoons Basil, and zest and juice 1 medium Organic Lemon to yield 1/2 teaspoon zest and 1 tablespoon juice.
2. Pat 12 ounces Sablefish Fillet dry, rub it with 1 teaspoon extra-virgin olive oil, and season it evenly with 1/2 teaspoon kosher salt. Place it skin-side down on the prepared pan.
3. Whisk together 1 tablespoon pure maple syrup, 2 teaspoons low-sodium soy sauce, 1 teaspoon Dijon mustard, 1/2 teaspoon lemon zest, and 1/4 teaspoon black pepper. Spoon the full amount of glaze over the seasoned sablefish.
4. Roast the glazed sablefish for 10 to 14 minutes, until glossy, lightly caramelized, and 145°F at the thickest point. Rest it for 3 minutes.
5. Meanwhile, heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add the kernels from 2 ears Bi-color Corn and 3 sliced Green Onions; cook for 4 minutes. Add 6 ounces halved Organic Sungold Cherry Tomatoes and 3/4 teaspoon kosher salt, then cook for 2 minutes until the tomatoes begin to soften.
6. Remove the skillet from the heat and fold in 1 tablespoon lemon juice and 1 tablespoon chopped Basil. Divide the corn mixture between two shallow plates, top with the rested sablefish, and garnish with 1 tablespoon chopped Basil.