Careme

Ingredients

• Alaskan Sockeye Salmon Fillet

  12 ounces, cut into 2 portions $20.44
• Organic Shishito Peppers, 1 PT

  1 pint $3.99
• Sushi White Short Grain Rice, 16 OZ

  1/2 cup dry $2.69
• Green Onion

  2, thinly sliced $1.39
• Low-sodium soy sauce

  2 tablespoons
• Rice vinegar

  1 tablespoon
• Honey

  2 teaspoons
• Toasted sesame oil

  1 teaspoon
• Fresh ginger

  1 teaspoon, finely grated
• Garlic

  1 clove, finely grated
• Neutral cooking oil

  1 tablespoon, divided
• Sesame seeds

  1 teaspoon
• Kosher salt

  as needed

Instructions

1. Heat a covered grill to medium-high and clean the grates. Slice the green onions, grate the ginger and garlic, and check the salmon for pin bones.
2. Rinse the rice until the water is nearly clear. Combine it with 3/4 cup water and a pinch of salt, bring to a boil, cover, and cook over low heat for 18 minutes; remove from the heat and let stand covered for 10 minutes.
3. Mix the soy sauce, vinegar, sesame oil, ginger, and garlic. Place 1 tablespoon in a shallow dish as the marinade. Stir the honey into the remaining mixture, then divide it between two clean bowls—one for glazing at the grill and one reserved exclusively for serving.
4. Coat the salmon with the honey-free marinade and let stand for 10 minutes. Remove the fish, discard that marinade, and pat away excess moisture before lightly oiling the salmon.
5. Toss the shishitos with the remaining oil and a pinch of salt. Grill for 5 to 7 minutes, turning frequently, until blistered and tender; transfer them to a platter.
6. Place the salmon skin-side down on the oiled grates, or on lightly oiled foil if skinless. Close the grill and cook without flipping for 5 to 7 minutes, drizzling only the dedicated grilling glaze over it during the final 30 to 60 seconds. Remove at 140–142°F, then rest for 3 minutes and confirm it reaches 145°F.
7. Fluff the rice and fold in half the green onions and sesame seeds. Plate it with the salmon and shishitos, spoon over the untouched serving sauce, and garnish with the remaining green onions.

Ingredients

• Ground Pork

  10 ounces $5.99
• Eggplant

  1 medium (about 1 pound) $2.99
• Organic Jasmine Thai White Rice

  3/4 cup, dry $4.19
• Green Onion

  2, thinly sliced $1.39
• Neutral cooking oil

  2 tablespoons, divided
• Garlic

  3 cloves, minced
• Fresh ginger

  1 tablespoon, minced
• Sichuan peppercorns

  1/2 teaspoon, toasted and finely crushed
• Spicy chile bean paste (doubanjiang)

  1 tablespoon
• Low-sodium soy sauce

  1 1/2 tablespoons
• Chinkiang vinegar or unseasoned rice vinegar

  1 tablespoon
• Granulated sugar

  1 teaspoon
• Cornstarch

  1 teaspoon
• Toasted sesame oil

  1 teaspoon
• Water

  1/3 cup

Instructions

1. Rinse the rice, cut the eggplant into 3/4-inch cubes, slice the green onions, and mince the garlic and ginger. Whisk the chile bean paste, soy sauce, vinegar, sugar, cornstarch, sesame oil, and water in a small bowl.
2. Combine the rice with 1 1/4 cups water 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 it stand, covered, for 5 minutes.
3. While the rice cooks, heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the eggplant and stir-fry for 3 minutes.
4. Add 3 tablespoons water to the eggplant, cover, and cook for 4–5 minutes, stirring once, until tender and browned in spots. Transfer it to a plate.
5. Heat the remaining tablespoon of oil in the skillet. Add the pork and stir-fry for 4–5 minutes, breaking it into small pieces, until browned and cooked to 160°F.
6. Add the garlic, ginger, crushed Sichuan peppercorns, and the white portions of the green onions; stir-fry for 30 seconds. Return the eggplant and pour in the sauce, stirring for 1–2 minutes until glossy and thickened.
7. Fluff the rice, divide it between two shallow bowls, and spoon the pork and eggplant stir-fry over it; finish with the green onion tops and serve hot.

Ingredients

• Organic Red Lentils, 16 OZ

  3/4 cup, rinsed and drained $3.99
• Bi-color Corn

  2 ears $0.79
• Sweet Onion

  1/2 medium $1.43
• Cilantro Bunch

  1/4 bunch $1.19
• Lime

  1 $0.69
• Garlic

  2 cloves
• Fresh ginger

  1 tablespoon grated
• Neutral oil

  2 tablespoons
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Garam masala

  1/2 teaspoon
• Cayenne pepper

  1 pinch, or to taste
• Water

  3 cups, plus more as needed
• Kosher salt

  3/4 teaspoon, plus more to taste

Instructions

1. Rinse and drain the lentils; cut the corn kernels from the cobs, finely dice the onion, mince the garlic, grate the ginger, chop the cilantro, and halve the lime.
2. Heat the oil in a medium saucepan over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally, until soft and lightly golden.
3. Stir in the garlic, ginger, cumin, coriander, turmeric, garam masala, and cayenne; cook for 1 minute, just until fragrant.
4. Add the lentils, water, and salt. Bring to a boil, then reduce to a gentle simmer and cook partially covered for 15 minutes, stirring occasionally.
5. Stir in the corn and simmer uncovered for 6–8 minutes, until the lentils are creamy and the corn is tender; add a splash of water if the dal becomes thicker than desired.
6. Remove from the heat, squeeze in half the lime, adjust the salt, and let the dal rest for 3 minutes.
7. Divide between two bowls, garnish with cilantro, and serve with the remaining lime wedges.