Careme

Ingredients

• Chicken breast for stir fry

  12 oz $4.99
• Signature SELECT enriched long grain rice

  3/4 cup dry $2.50
• Green asparagus

  8 oz, trimmed $4.49
• Red bell pepper

  1 medium, cut into 1-inch pieces $0.99
• Mini cucumbers

  2, diced $1.99
• Grape tomatoes

  5 oz, halved $3.49
• Red onion

  1/4 small, thinly sliced $1.72
• Large lemon

  1, zested and juiced $1.29
• Garlic

  2 cloves, minced $0.79
• Parsley

  1/4 cup chopped $2.49
• Olive oil

  2 tablespoons, divided
• Red wine vinegar

  1 tablespoon
• Dried oregano

  1 1/2 teaspoons
• Kosher salt and black pepper

  to taste

Instructions

1. Preheat a grill to medium-high and lightly oil the grates; rinse the rice, trim the asparagus, cut the bell pepper, dice the cucumbers, halve the tomatoes, slice the red onion, mince the garlic, and chop the parsley.
2. In a small saucepan, combine the rice with 1 1/2 cups water and a pinch of salt; bring to a boil, cover, reduce to low, and cook for 15 minutes, then turn off the heat and let it rest covered for 5 minutes.
3. Meanwhile, mix half the lemon juice, all the lemon zest, 1 tablespoon olive oil, garlic, oregano, 3/4 teaspoon salt, and several grinds of black pepper; toss with the chicken and let it marinate for 10 minutes while the grill finishes heating.
4. Make the relish by tossing the cucumbers, tomatoes, red onion, half the parsley, red wine vinegar, the remaining lemon juice, 1 teaspoon olive oil, and a pinch of salt and pepper; set aside.
5. Thread the marinated chicken and red bell pepper onto metal skewers, or use a grill basket; toss the asparagus with the remaining olive oil, salt, and pepper.
6. Grill the chicken skewers for 8–10 minutes, turning occasionally, until lightly charred and the chicken reaches 165°F; grill the asparagus alongside for 5–7 minutes until crisp-tender and marked.
7. Fluff the rice with the remaining parsley, spoon it onto plates, top with grilled asparagus and chicken skewers, and finish with the cucumber-tomato relish.

Ingredients

• Open Nature Lamb Loin Chops

  1 lb, about 4 chops $12.99
• Signature SELECT/FARMS Gold Potatoes

  12 oz, halved or quartered if large $4.99
• Green Asparagus

  8 oz, woody ends trimmed $4.49
• Red Onion

  1/4 small onion, finely minced $1.72
• Garlic

  2 cloves, minced $0.79
• Organic Parsley

  2 tablespoons chopped $2.49
• Lemon Large

  1/2 lemon, juiced $1.29
• Olive oil

  1 tablespoon, divided
• Unsalted butter

  2 tablespoons, divided
• Dijon mustard

  1 tablespoon
• Low-sodium chicken broth

  1/2 cup
• Dry thyme

  1/2 teaspoon
• Kosher salt and black pepper

  to taste
• Meiomi Pinot Noir Red Wine - 750 Ml

  1 bottle $19.99

Instructions

1. Pat the lamb chops very dry, season generously with salt, pepper, and the dried thyme, then let them sit at room temperature while you prep the potatoes, asparagus, onion, garlic, parsley, and lemon.
2. Put the potatoes in a medium saucepan, cover with cold salted water, bring to a boil, and simmer until just tender, 14 to 16 minutes; add the asparagus to the pot for the last 2 minutes, then lift the asparagus out and drain the potatoes.
3. Return the hot potatoes to the empty saucepan with 1 tablespoon butter, half the parsley, a pinch of salt, and black pepper; lightly crush with a fork so they stay chunky, cover, and keep warm off heat.
4. Heat 2 teaspoons olive oil in a heavy skillet over medium-high heat until shimmering; sear the lamb chops until deeply browned and cooked to 130–135°F for medium-rare, about 3 to 4 minutes per side depending on thickness, then transfer to a plate to rest for 5 minutes.
5. Lower the skillet heat to medium, add the minced red onion and cook 1 minute, then add the garlic and cook 30 seconds; stir in the broth and Dijon, scraping up browned bits, and simmer until slightly glossy and reduced, 2 to 3 minutes.
6. Whisk in the remaining 1 tablespoon butter, a squeeze of lemon juice, and any resting juices from the lamb; taste and adjust with salt, pepper, or more lemon.
7. Warm the asparagus in the sauce for 30 seconds or drizzle it with the remaining 1 teaspoon olive oil, then plate the crushed potatoes, asparagus, and lamb chops with the Dijon pan sauce spooned over the top and the remaining parsley scattered on finish.

Ingredients

• Fresh Wild Pacific Rockfish Fillet

  1 lb $8.99
• Green Asparagus

  12 oz, trimmed $4.49
• Signature SELECT/FARMS Mini Baby Gold Potatoes

  12 oz, halved $3.99
• Green Onions

  3, trimmed and thinly sliced $0.99
• Cilantro

  1/2 bunch, leaves and tender stems $1.29
• Lime

  1, zested and juiced $0.69
• Garlic

  2 cloves $0.79
• Green Jalapeno Peppers

  1 small, seeded for less heat $0.75
• Olive oil

  4 tablespoons, divided
• Ground cumin

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Mayonnaise or plain Greek yogurt

  3 tablespoons
• White vinegar

  1 teaspoon
• Kosher salt and black pepper

  to taste

Instructions

1. Heat the oven to 425°F. Halve the potatoes, trim the asparagus, thinly slice the green onions, mince 1 garlic clove, and pat the rockfish dry with paper towels.
2. Toss the potatoes on a rimmed sheet pan with 1 tablespoon olive oil, the minced garlic, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, salt, and pepper. Roast for 18 minutes, cut sides down, until beginning to brown.
3. While the potatoes roast, make the ají verde-style sauce: blend or finely chop together the cilantro, jalapeño, remaining garlic clove, lime zest, lime juice, mayonnaise or yogurt, vinegar, 1 tablespoon olive oil, a pinch of cumin, salt, and pepper until spoonable; loosen with a teaspoon of water if needed.
4. Season the rockfish with salt, pepper, the remaining cumin and smoked paprika, and 1 tablespoon olive oil. Toss the asparagus with the remaining 1 tablespoon olive oil, a pinch of salt, and pepper.
5. Remove the pan from the oven, flip the potatoes, and add the asparagus in an even layer. Place the rockfish fillet on top or alongside the vegetables, tucking thinner tail ends under for even cooking.
6. Roast for 10 to 12 minutes, until the rockfish flakes easily and reaches 145°F in the thickest part, and the asparagus is crisp-tender.
7. Plate the roasted potatoes and asparagus, set the rockfish on top, spoon over the cilantro-lime sauce, and finish with sliced green onions and any extra lime juice.