Careme

Ingredients

• Boneless Skinless Chicken Thighs

  12 ounces $6.49
• Slicing Cucumbers

  2 cucumbers (about 12 ounces) $0.99
• Organic Sungold Cherry Tomatoes

  6 ounces $4.43
• Organic Jasmine Thai White Rice

  3/4 cup $4.49
• Cilantro Bunch

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

  1 lime (2 tablespoons juice), divided $0.69
• Fine sea salt

  4.5 grams, divided
• Fish sauce

  1 tablespoon
• Light brown sugar

  1 tablespoon, divided
• Neutral cooking oil

  1 tablespoon
• Garlic

  2 cloves, finely grated
• Fresh ginger

  1 tablespoon finely grated
• Black pepper

  1/2 teaspoon
• Water

  1 cup

Instructions

1. Pat 12 ounces boneless skinless chicken thighs dry and season all over with 3 grams fine sea salt. Let stand while making the marinade.

2. Make the marinade by combining:

   • 1 tablespoon fish sauce
   • 2 teaspoons light brown sugar
   • 1 tablespoon neutral cooking oil
   • 2 finely grated garlic cloves
   • 1 tablespoon finely grated fresh ginger
   • 1 tablespoon lime juice
   • 1/2 teaspoon black pepper

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

3. While the chicken marinates, rinse 3/4 cup jasmine rice until the water is nearly clear. Combine the rice in a small saucepan with 1 cup water and 1.5 grams fine sea salt. Bring to a boil over high heat, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and rest, covered, for 10 minutes before fluffing.

4. Prepare the late-summer cucumber salad by combining:

   • 2 slicing cucumbers, halved lengthwise and thinly sliced
   • 6 ounces Sungold cherry tomatoes, halved
   • 1/4 cup chopped cilantro leaves and tender stems
   • 1 tablespoon lime juice
   • 1 teaspoon light brown sugar

   Toss well and refrigerate until serving.

5. Heat a clean grill to medium-high, about 425°F, during the final 10 minutes of marinating. Remove the chicken from the marinade, letting excess drip away, and discard the marinade.

6. Grill the chicken with the lid closed for 4 to 5 minutes per side, until lightly charred and the thickest piece reaches a pull temperature of 170°F. Transfer to a board and rest for 5 minutes, then slice across the grain.

7. Divide the fluffed rice between two shallow bowls. Arrange the sliced grilled chicken beside the cucumber-tomato salad, spooning any salad juices over the rice, and serve immediately.

Want more detail? See the temperature guide.

Ingredients

• Coho Salmon Fillet

  12 ounces $17.99
• Bi-color Corn

  2 ears $0.79
• Organic Sungold Cherry Tomatoes

  6 ounces $4.43
• Organic Basil

  1/4 ounce $2.99
• Lemon

  1 teaspoon finely grated zest plus 1 tablespoon juice $0.89
• Extra-virgin olive oil

  1 tablespoon
• Fine sea salt

  7.5 grams
• Freshly ground black pepper

  1/2 teaspoon
• Unsalted butter

  2 tablespoons
• Pure maple syrup

  2 teaspoons
• Dijon mustard

  1 teaspoon

Instructions

1. Heat the oven to 425°F with a rack in the upper third. Line a rimmed sheet pan with parchment paper.

2. Husk 2 ears Bi-color Corn and cut the kernels from the cobs. Halve 6 ounces Organic Sungold Cherry Tomatoes.

3. Toss the prepared corn and tomatoes on the sheet pan with 2 teaspoons extra-virgin olive oil, 3.5 grams fine sea salt, and 1/4 teaspoon freshly ground black pepper. Spread them around the edges of the pan and roast for 12 minutes.

4. While the vegetables roast, pat 12 ounces Coho Salmon Fillet dry and divide it into 2 portions. Rub with 1 teaspoon extra-virgin olive oil and season evenly with 4 grams fine sea salt and 1/4 teaspoon freshly ground black pepper.

5. Make the brown-butter glaze: melt 2 tablespoons unsalted butter in a small saucepan over medium heat and cook for about 3 minutes, swirling frequently, until golden and nutty-smelling. Remove from the heat and whisk in:

   • 2 teaspoons pure maple syrup
   • 1 teaspoon Dijon mustard
   • 1 teaspoon finely grated lemon zest
   • 1 tablespoon lemon juice

   Set the glaze aside.

6. Stir the roasted corn and tomatoes, then place the salmon portions skin-side down, if applicable, in the center of the pan. Brush the salmon with half of the brown-butter glaze. Roast for 8 to 11 minutes, until the thickest part reaches 125°F.

7. Transfer the salmon to two warm plates and rest it for 3 minutes. Finely slice 1/4 ounce Organic Basil and fold it into the roasted corn and tomatoes.

8. Spoon the corn and Sungold tomato mixture beside the salmon. Drizzle with the rest of the brown-butter glaze and serve immediately.

Want more detail? See the temperature guide.

Ingredients

• Ground Pork

  8 ounces $5.99
• Organic Eggplant

  1 pound $3.49
• Organic Jasmine Thai White Rice

  3/4 cup dry $4.49
• Green Onion

  2 $1.39
• water

  2 cups
• fine sea salt

  3/4 teaspoon (4.5 grams)
• neutral cooking oil

  2 tablespoons
• garlic

  3 cloves
• fresh ginger

  1 tablespoon minced
• Sichuan peppercorns

  1 teaspoon
• low-sodium soy sauce

  1 1/2 tablespoons
• Chinese black vinegar or unseasoned rice vinegar

  1 tablespoon
• brown sugar

  2 teaspoons
• toasted sesame oil

  1 teaspoon
• cornstarch

  2 teaspoons
• crushed red pepper flakes

  1/2 teaspoon

Instructions

1. Cut 1 pound Organic Eggplant into 3/4-inch cubes. Thinly slice 2 Green Onions, separating the white and green portions. Mince 3 garlic cloves and 1 tablespoon fresh ginger. Toast 1 teaspoon Sichuan peppercorns in a large dry skillet over medium heat for 1 minute, then finely crush them.

2. Season 8 ounces Ground Pork evenly with 1/4 teaspoon (1.5 grams) fine sea salt and let it stand for 10 minutes while starting the rice.

3. Combine 3/4 cup dry Organic Jasmine Thai White Rice, 1 1/4 cups water, and 1/4 teaspoon (1.5 grams) fine sea salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and simmer for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

4. Make the stir-fry sauce by whisking together:

   • 1 1/2 tablespoons low-sodium soy sauce
   • 1 tablespoon Chinese black vinegar or unseasoned rice vinegar
   • 2 teaspoons brown sugar
   • 1 teaspoon toasted sesame oil
   • 2 teaspoons cornstarch
   • 1/2 teaspoon crushed red pepper flakes
   • 1/4 cup water

   Set the sauce aside.

5. Heat 1 1/2 tablespoons neutral cooking oil in the large skillet over medium-high heat. Add the prepared eggplant and 1/4 teaspoon (1.5 grams) fine sea salt; stir-fry for 6 minutes until browned in spots. Add 1/2 cup water, cover, and cook for 5 minutes until tender. Transfer the eggplant to a plate.

6. Heat 1/2 tablespoon neutral cooking oil in the same skillet over medium-high heat. Add the seasoned pork, break it into small pieces, and stir-fry for 4 to 5 minutes until browned and at 160°F. Add the prepared garlic, ginger, green onion whites, and crushed Sichuan peppercorns; stir-fry for 30 seconds. Stir the sauce again, add it with the cooked eggplant, and toss for 2 minutes until glossy and thickened.

7. Fluff the rice and divide it between two shallow bowls. Spoon the Sichuan pork and eggplant over the rice, then finish with the sliced green onion tops.

Want more detail? See the temperature guide.