Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  12 oz $9.99
• Zucchini

  12 oz $1.79
• Fresh Blackberries

  6 oz $2.99
• Shallot

  2 oz $3.99
• Diamond Crystal kosher salt flakes

  2 3/4 teaspoons
• All-purpose flour

  2 tablespoons
• Olive oil

  2 tablespoons
• Unsalted butter

  1 tablespoon
• Balsamic vinegar

  1 tablespoon
• Water

  2 tablespoons
• Dijon mustard

  1 teaspoon
• Honey

  1 teaspoon
• Black pepper

  1/4 teaspoon
• Erath Pinot Gris Oregon White Wine

  750 ml $12.99

Instructions

1. Pat 12 ounces rockfish dry and check for pin bones. Season all over with 1 1/2 teaspoons Diamond Crystal kosher salt flakes, then let stand for 15 minutes while preparing the vegetables and sauce ingredients.

2. Slice 12 ounces zucchini into 1/3-inch-thick half-moons. Finely chop 2 ounces shallot. Lightly crush 6 ounces blackberries with a fork, leaving some berries chunky.

3. Pat the seasoned rockfish dry again and coat it lightly with 2 tablespoons all-purpose flour, shaking off the excess.

4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the rockfish and sear without moving until golden, 3 to 4 minutes. Turn and cook for 2 to 3 minutes, pulling the fish when its thickest part reaches 140°F. Transfer to a plate and rest for 3 minutes.

5. While the fish rests, heat 1 tablespoon olive oil in a second skillet over medium-high heat. Add the sliced zucchini and 1 1/4 teaspoons Diamond Crystal kosher salt flakes. Cook, tossing occasionally, until browned but still slightly crisp, 5 to 6 minutes; remove from the heat.

6. Lower the fish skillet to medium. Add 1 tablespoon unsalted butter and the chopped shallot; cook until softened, about 2 minutes. Stir in:

   • 6 ounces crushed blackberries
   • 1 tablespoon balsamic vinegar
   • 2 tablespoons water
   • 1 teaspoon Dijon mustard
   • 1 teaspoon honey
   • 1/4 teaspoon black pepper

   Simmer until glossy and lightly thickened, 2 to 3 minutes, gently pressing a few more berries against the skillet.

7. Divide the sautéed zucchini between two plates, add the rested rockfish, and spoon the warm blackberry-shallot sauce around and over the fish.

Want more detail? See the temperature guide.

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Family Pack

  1 lb bone-in chicken thighs $2.79
• Fresh Large Green Bell Pepper

  1 pepper $0.89
• Yukon Gold Potatoes

  12 oz $1.29
• Diamond Crystal kosher salt flakes

  4 teaspoons, divided
• Plain Greek yogurt

  1/3 cup
• Fresh lemon juice

  1 tablespoon
• Garlic

  2 cloves, finely grated
• Fresh ginger

  1 tablespoon, finely grated
• Garam masala

  2 teaspoons
• Sweet paprika

  1 teaspoon
• Ground cumin

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Neutral cooking oil

  1 1/2 tablespoons, divided
• Organic Cilantro

  1/4 cup chopped leaves and tender stems $1.69
• Pacific Rim Sweet Riesling

  750 ml $6.99

Instructions

1. Heat the oven to 425°F with a rack in the upper-middle position. Pat 1 pound bone-in chicken thighs dry and season all over, including under the skin where accessible, with 2 1/2 teaspoons Diamond Crystal kosher salt flakes. Let stand for 15 minutes while preparing the marinade and vegetables.

2. While the chicken rests, make the tandoori-style marinade by stirring together:

   • 1/3 cup plain Greek yogurt
   • 1 tablespoon fresh lemon juice
   • 2 garlic cloves, finely grated
   • 1 tablespoon finely grated fresh ginger
   • 2 teaspoons garam masala
   • 1 teaspoon sweet paprika
   • 1 teaspoon ground cumin
   • 1/2 teaspoon ground turmeric
   • 1/8 teaspoon cayenne pepper
   • 1/2 tablespoon neutral cooking oil

   Set the marinade aside.

3. While the chicken continues to rest, cut 12 ounces Yukon Gold potatoes into 3/4-inch wedges and cut 1 large green bell pepper into 1-inch pieces. Toss both on a rimmed sheet pan with 1 tablespoon neutral cooking oil and 1 1/2 teaspoons Diamond Crystal kosher salt flakes, then spread them in one layer.

4. Coat the seasoned chicken thoroughly with the tandoori-style marinade. Nestle the thighs skin-side up among the vegetables, leaving space between the pieces.

5. Roast for 30 to 35 minutes, turning the vegetables after 20 minutes, until the potatoes are tender and the thickest part of the chicken reaches 175°F. Rest the chicken on the pan for 5 minutes.

6. Scatter 1/4 cup chopped cilantro leaves and tender stems over the chicken and vegetables. Plate the roasted chicken with the green pepper and potatoes, spooning the spiced pan juices over the top.

Want more detail? See the temperature guide.

Ingredients

• Wild Caught Sea Scallops 10/20

  1 lb $15.99
• Baby Golden Beets Bunch

  1 bunch (about 12 oz) $1.99
• Fresh California Yellow Peach

  1 large peach $1.99
• Shallots

  2 tablespoons minced $3.99
• Fresh Organic Lemon

  1 lemon $1.29
• Raw hazelnuts

  1/4 cup, roughly chopped
• Unsalted butter

  3 tablespoons
• Extra-virgin olive oil

  2 tablespoons
• Pure maple syrup

  1 teaspoon
• Dried thyme

  1/2 teaspoon
• Diamond Crystal kosher salt flakes

  1/4 cup plus 2 1/4 teaspoons
• Freshly ground black pepper

  1/2 teaspoon
• Water

  8 cups
• Willamette Valley Vineyards Pinot Gris

  1 bottle $20.99

Instructions

1. Heat a grill to medium-high, about 450°F, then clean and oil the grates.

2. Trim and scrub 1 bunch baby golden beets. Bring 8 cups water and 1/4 cup Diamond Crystal kosher salt flakes to a boil in a covered saucepan. Add the beets and simmer until easily pierced with a paring knife, 18 to 22 minutes; the salted cooking water seasons them throughout.

3. While the beets cook, remove the side muscles from 1 pound sea scallops and pat them very dry. Season all over with 2 teaspoons Diamond Crystal kosher salt flakes and refrigerate uncovered for 15 minutes.

4. Halve and pit 1 large peach, then brush its cut sides with 1 teaspoon extra-virgin olive oil.

5. Melt 3 tablespoons unsalted butter in a small skillet over medium heat. Add 1/4 cup roughly chopped raw hazelnuts and cook, swirling frequently, until the butter smells nutty and its milk solids turn golden, 3 to 4 minutes. Remove from the heat and stir in:

   • 2 tablespoons minced shallot
   • Zest and 2 tablespoons juice from 1 lemon
   • 1 teaspoon pure maple syrup
   • 1/2 teaspoon dried thyme
   • 1/4 teaspoon Diamond Crystal kosher salt flakes
   • 1/4 teaspoon freshly ground black pepper

   Keep the brown-butter hazelnut sauce warm.

6. Drain the beets and let them cool for 5 minutes. Slip off their skins with paper towels, halve them, and toss with 2 teaspoons extra-virgin olive oil.

7. Grill the beets cut-side down and the peach cut-side down until marked, about 2 minutes. Turn and grill for 2 minutes more, then transfer both to a cutting board. Cut the peach into wedges.

8. Pat the seasoned scallops dry again, then coat them with 1 tablespoon extra-virgin olive oil and 1/4 teaspoon freshly ground black pepper. Grill without moving until well marked, 2 to 3 minutes; turn and cook for about 2 minutes more, pulling them at 120°F. Rest for 2 minutes.

9. Arrange the grilled beets and peach wedges on two plates, top with the scallops, and spoon the warm brown-butter hazelnut sauce over everything.

Want more detail? See the temperature guide.