Careme

Ingredients

• Boneless Skinless Chicken Thighs

  12 ounces $6.49
• Organic Zucchini Squash

  12 ounces $2.77
• Organic Jasmine Thai White Rice

  2/3 cup dry $4.19
• Lime

  1 large $0.69
• Green Onion

  2 $1.39
• Cilantro Bunch

  1/4 cup chopped leaves and tender stems $1.19
• Garlic

  2 cloves
• Fish sauce

  1 1/2 tablespoons
• Low-sodium soy sauce

  1 tablespoon
• Light brown sugar

  1 tablespoon
• Neutral cooking oil

  1 1/2 tablespoons
• Crushed red pepper flakes

  1/4 teaspoon
• Kosher salt

  1 teaspoon
• Ground black pepper

  1/4 teaspoon
• Water

  1 cup

Instructions

1. Heat a grill to medium-high, about 425°F, and clean and oil the grates. Thinly slice 2 green onions, chop 1/4 cup cilantro leaves and tender stems, and mince 2 garlic cloves. Zest and juice 1 large lime, aiming for 2 tablespoons juice.

2. Pat 12 ounces boneless skinless chicken thighs dry and season them with 1/4 teaspoon kosher salt. In a shallow dish, whisk together:

   • The prepared garlic, lime zest, and lime juice
   • 1 1/2 tablespoons fish sauce
   • 1 tablespoon low-sodium soy sauce
   • 1 tablespoon light brown sugar
   • 1 tablespoon neutral cooking oil
   • 1/4 teaspoon crushed red pepper flakes

   Add the chicken, turn to coat, and marinate at room temperature for 15 minutes.

3. While the chicken marinates, rinse 2/3 cup dry jasmine rice. Combine the rice in a small saucepan with 1 cup water and 1/4 teaspoon 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 before fluffing.

4. Cut 12 ounces zucchini lengthwise into planks about 1/2 inch thick. Coat them with 1/2 tablespoon neutral cooking oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper.

5. Remove the chicken from the marinade and discard the marinade. Grill the chicken with the lid closed for 5 to 6 minutes per side, until lightly charred and the thickest pieces reach 165°F. Transfer it to a clean plate and rest for 5 minutes.

6. While the chicken cooks, grill the zucchini for 3 to 4 minutes per side, until browned and crisp-tender.

7. Divide the fluffed rice and grilled zucchini between two plates. Slice the rested chicken, arrange it over the rice, and finish both servings with the prepared green onions and cilantro.

Ingredients

• 80/20 ground beef

  10 ounces $7.99
• bi-color corn

  2 ears $0.79
• vine-on tomato

  1 medium $2.79
• yellow onion

  1/4 cup finely diced $1.49
• cilantro

  2 tablespoons chopped $1.19
• lime

  1 $0.69
• corn tortillas

  6 small
• neutral cooking oil

  2 teaspoons
• chili powder

  1 teaspoon
• ground cumin

  1/2 teaspoon
• smoked paprika

  1/2 teaspoon
• garlic powder

  1/4 teaspoon
• kosher salt

  1 1/4 teaspoons
• water

  2 tablespoons

Instructions

1. Make the taco seasoning by combining:

   • 1 teaspoon chili powder
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon smoked paprika
   • 1/4 teaspoon garlic powder
   • 1 teaspoon kosher salt

   Set the taco seasoning aside.

2. Make the fresh salsa by combining:

   • 1 medium vine-on tomato, finely diced
   • 1 tablespoon chopped cilantro
   • Juice of 1/2 lime
   • 1/4 teaspoon kosher salt

   Stir well and set the salsa aside.

3. Cut the kernels from 2 ears bi-color corn. Heat 2 teaspoons neutral cooking oil in a large skillet over medium-high heat. Add the corn and 1/4 cup finely diced yellow onion; sauté for 4 minutes, until the corn is lightly browned and the onion softens.

4. Add 10 ounces 80/20 ground beef to the skillet. Break it into small crumbles and cook for 5 to 7 minutes, until browned. Carefully spoon off excess fat, then stir in the taco seasoning and 2 tablespoons water. Cook for 1 to 2 minutes, until the beef reaches 160°F and the spices evenly coat the beef and corn. Transfer the filling to a bowl and cover.

5. Wipe out the skillet and warm 6 small corn tortillas over medium heat for about 30 seconds per side, working in batches.

6. Divide the tortillas between two plates and fill them with the beef-and-corn mixture. Spoon over the fresh salsa, garnish with 1 tablespoon chopped cilantro, and cut the other 1/2 lime into 2 wedges to serve alongside.

Ingredients

• Black Mussels

  2 pounds $5.99
• Organic Sweet 100 Cherry Tomatoes

  12 ounces $4.43
• Organic Long Grain White Rice

  3/4 cup $4.19
• Yellow Onion

  1/2 cup diced $1.49
• Celery Bunch

  1/3 cup diced $2.99
• Green Bell Pepper

  1/2 cup diced $2.99
• Organic Garlic

  3 cloves $2.69
• Italian Parsley Bunch

  1/4 cup chopped $1.49
• Organic Lemons

  1 lemon $1.29
• Water

  1 1/4 cups
• Kosher salt

  1 1/4 teaspoons, divided
• Unsalted butter

  3 tablespoons, divided
• Extra-virgin olive oil

  1 tablespoon
• Smoked paprika

  1 teaspoon
• Dried thyme

  1/2 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Black pepper

  1/4 teaspoon
• Dry white wine

  3/4 cup
• Low-sodium seafood or chicken stock

  1/2 cup
• Worcestershire sauce

  1 tablespoon

Instructions

1. Scrub and debeard 2 pounds Black Mussels under cold running water. Tap any open mussels against the counter; discard those that do not close and any with cracked shells. Refrigerate the cleaned mussels while preparing the other components.

2. Prepare the late-summer vegetables and aromatics:

   • 12 ounces Organic Sweet 100 Cherry Tomatoes, halved
   • 1/2 cup diced Yellow Onion
   • 1/3 cup diced celery
   • 1/2 cup diced Green Bell Pepper
   • 3 garlic cloves, minced
   • 1/4 cup Italian parsley, chopped
   • 1/2 lemon, juiced to yield 1 tablespoon juice
   • 1/2 lemon, cut into wedges

   Combine the onion, celery, and bell pepper as the trinity; keep the tomatoes, garlic, parsley, lemon juice, and wedges separate.

3. Combine the Creole spice blend:

   • 1 teaspoon smoked paprika
   • 1/2 teaspoon dried thyme
   • 1/8 teaspoon cayenne pepper
   • 1/4 teaspoon black pepper

   Set aside.

4. Rinse 3/4 cup Organic Long Grain White Rice until the water is mostly clear. Combine it in a small saucepan with 1 1/4 cups water, 1 tablespoon unsalted butter, and 3/4 teaspoon kosher salt. Bring to a boil, cover, reduce the heat to low, and simmer for 18 minutes. Remove from the heat and let stand, covered, for 5 minutes; fluff before serving.

5. While the rice cooks, heat 1 tablespoon extra-virgin olive oil and 1 tablespoon unsalted butter in a wide pot over medium heat. Add the trinity and 1/2 teaspoon kosher salt; cook for 6 minutes, stirring occasionally, until tender but not browned.

6. Add the prepared tomatoes, garlic, and Creole spice blend. Cook for 2 minutes, gently pressing some tomatoes so their juices begin forming the sauce.

7. Stir in 3/4 cup dry white wine, 1/2 cup low-sodium seafood or chicken stock, and 1 tablespoon Worcestershire sauce. Bring to a lively simmer and cook uncovered for 2 minutes.

8. Add the cleaned mussels, cover tightly, and steam over medium-high heat for 5 to 7 minutes, shaking the pot once, until the shells open. Transfer opened mussels to a bowl as needed so they do not overcook; discard any that remain closed after cooking.

9. Remove the pot from the heat. Swirl 1 tablespoon unsalted butter, the prepared lemon juice, and the prepared parsley into the tomato broth. Return the opened mussels to the pot and toss gently.

10. Divide the fluffed rice between two shallow bowls. Arrange the mussels over the rice, spoon the Creole tomato broth and vegetables around them, and serve with the prepared lemon wedges.