Careme

Ingredients

• Boneless Skinless Chicken Thighs

  1 pound $6.49
• Organic Zucchini Squash

  12 ounces $2.77
• Bi-color Corn

  2 ears $0.79
• Lime

  2 $0.69
• Organic Garlic

  2 cloves $6.99
• Cilantro Bunch

  1/4 cup chopped leaves and tender stems $1.19
• Extra-virgin olive oil

  2 tablespoons
• Light brown sugar

  2 teaspoons
• Ground allspice

  1 1/2 teaspoons
• Dried thyme

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Cayenne pepper

  1/4 teaspoon
• Kosher salt

  2 1/4 teaspoons
• Black pepper

  1/4 teaspoon

Instructions

1. Heat a grill to medium-high, about 425–450°F, and clean the grates. Cut 12 ounces zucchini lengthwise into 1/2-inch-thick planks. Husk 2 ears corn.

2. Make the jerk paste by combining:

   • 1 tablespoon extra-virgin olive oil
   • Zest and juice of 1 lime
   • 2 garlic cloves, finely grated
   • 2 teaspoons light brown sugar
   • 1 1/2 teaspoons ground allspice
   • 1 teaspoon dried thyme
   • 1/2 teaspoon smoked paprika
   • 1/4 teaspoon cayenne pepper
   • 1/4 teaspoon black pepper

   Stir until evenly blended.

3. Pat 1 pound boneless skinless chicken thighs dry and season all over with 1 1/4 teaspoons kosher salt. Coat thoroughly with the jerk paste and let stand for 10 minutes while the grill finishes heating.

4. Coat the prepared zucchini and corn with 1 tablespoon extra-virgin olive oil and 1 teaspoon kosher salt.

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

6. At the same time, grill the corn for 10–12 minutes, turning every few minutes, and grill the zucchini for 3–4 minutes per side, until charred and tender. Transfer both to a clean cutting board.

7. Cut the kernels from the grilled corn and slice the grilled zucchini into bite-size pieces. Toss them with the juice of 1 lime and 1/4 cup chopped cilantro leaves and tender stems to make the summer vegetable side.

8. Divide the lime-cilantro zucchini and corn between two plates. Slice the rested jerk chicken, arrange it alongside the vegetables, and spoon any clean resting juices over the chicken.

Ingredients

• Ground Pork NAE, 16 OZ

  12 ounces $5.99
• Organic Eggplant

  1 medium (about 1 pound) $3.10
• Organic Heirloom Tomatoes

  8 ounces $4.43
• Organic Whole Grain Bulgur Wheat, 8.8 OZ

  1/2 cup $2.99
• Organic Italian Parsley

  1/2 cup chopped $2.29
• Plain Greek yogurt

  1/2 cup
• Garlic

  2 cloves, minced
• Fresh lemon juice

  2 tablespoons
• Extra-virgin olive oil

  2 tablespoons
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Crushed red pepper

  1/4 teaspoon
• Kosher salt

  1 3/4 teaspoons
• Black pepper

  1/2 teaspoon
• Water

  1 cup

Instructions

1. Cut 1 medium eggplant into 3/4-inch cubes. Cut 8 ounces heirloom tomatoes into wedges, and chop 1/2 cup parsley, keeping the vegetables and herb separate.

2. Make the garlic yogurt by stirring together 1/2 cup plain Greek yogurt, 1 minced garlic clove, and 1 tablespoon lemon juice; set aside.

3. Make the köfte mixture. Gently combine:

   • 12 ounces ground pork
   • 1/4 cup chopped parsley
   • 1 minced garlic clove
   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/2 teaspoon smoked paprika
   • 1/4 teaspoon crushed red pepper
   • 3/4 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Shape into 8 compact oval patties about 1/2 inch thick.

4. Bring 1 cup water and 1/4 teaspoon kosher salt to a boil in a small saucepan. Stir in 1/2 cup bulgur, cover, reduce the heat to low, and cook for 10 minutes. Remove from the heat and let stand, covered, for 5 minutes; fluff with a fork.

5. While the bulgur cooks, heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Add the prepared eggplant, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook for 9 to 11 minutes, turning occasionally, until deeply golden and tender; transfer to a plate.

6. Return the skillet to medium-high heat. Add the köfte without extra oil and sear for 3 to 4 minutes per side, until browned and the centers reach 160°F.

7. Toss the prepared tomatoes and remaining 1/4 cup chopped parsley with 1/2 tablespoon olive oil, 1 tablespoon lemon juice, and 1/4 teaspoon kosher salt to make the tomato salad.

8. Divide the bulgur between two shallow bowls. Add the seared eggplant, pork köfte, and tomato salad, then spoon the garlic yogurt alongside and serve.

Ingredients

• King Salmon Fillet

  12 ounces $29.99
• Bi-color Corn

  2 ears $0.79
• Organic Sungold Cherry Tomatoes

  8 ounces $4.43
• Green Onion

  2 green onions $1.39
• White miso

  1 1/2 tablespoons
• Mirin

  1 tablespoon
• Low-sodium soy sauce

  1 teaspoon
• Honey

  2 teaspoons
• Unseasoned rice vinegar

  1 teaspoon
• Fresh ginger

  1 teaspoon finely grated
• Neutral cooking oil

  1 tablespoon
• Kosher salt

  7/8 teaspoon
• Black pepper

  1/4 teaspoon
• Unsalted butter

  1 tablespoon
• Toasted sesame seeds

  1 teaspoon

Instructions

1. Heat the oven to 425°F and line a rimmed sheet pan with parchment. Shuck 2 ears Bi-color Corn and cut the kernels from the cobs. Halve 8 ounces Organic Sungold Cherry Tomatoes. Thinly slice 2 green onions, keeping the white and green parts separate.

2. Make the miso glaze by whisking together:

   • 1 1/2 tablespoons white miso
   • 1 tablespoon mirin
   • 1 teaspoon low-sodium soy sauce
   • 2 teaspoons honey
   • 1 teaspoon unseasoned rice vinegar
   • 1 teaspoon finely grated fresh ginger

   Set the glaze aside.

3. Toss the corn kernels, tomatoes, and sliced green-onion whites on the prepared pan with 2 teaspoons neutral cooking oil, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread them into an even layer and roast for 10 minutes.

4. Pat 12 ounces King Salmon Fillet dry and season it with 1/8 teaspoon kosher salt. Brush the salmon with 1 teaspoon neutral cooking oil, then coat the top and sides with the miso glaze.

5. Stir the vegetables and push them toward the edges of the pan. Place the salmon in the center, skin-side down if it has skin. Roast for 10 to 14 minutes, until the salmon flakes easily and reaches 145°F in its thickest portion.

6. Transfer the salmon to a plate and let it rest for 5 minutes. Stir 1 tablespoon unsalted butter into the hot corn and tomatoes until melted and glossy.

7. Divide the buttery corn and tomatoes between two shallow plates. Top with the salmon, then garnish with the sliced green-onion greens and 1 teaspoon toasted sesame seeds.