Careme

Ingredients

• Boneless Skinless Chicken Thighs

  12 ounces $5.99
• Bi-color Corn

  2 ears, husks removed $0.79
• Organic Dry Farmed Tomato

  8 ounces, diced $4.99
• Red Onion

  1/4 small, finely diced $1.99
• Habanero Pepper

  1 small, seeded and minced $8.99
• Cilantro Bunch

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

  1 $1.99
• Lime

  1 $0.69
• Ground annatto

  1 tablespoon
• Ground cumin

  1 teaspoon
• Dried Mexican oregano

  1 teaspoon
• Garlic

  2 cloves, finely grated
• Diamond Crystal kosher salt

  2 1/2 teaspoons, divided
• Black pepper

  1/4 teaspoon
• Extra-virgin olive oil

  2 tablespoons, divided

Instructions

1. Heat a clean grill to medium-high, about 425°F, setting up a cooler area for managing flare-ups.

2. Pat 12 ounces boneless skinless chicken thighs dry and season all over with 1 1/2 teaspoons Diamond Crystal kosher salt. In a shallow bowl, combine:

   • 1 tablespoon ground annatto
   • 1 teaspoon ground cumin
   • 1 teaspoon dried Mexican oregano
   • 2 finely grated garlic cloves
   • Zest and 3 tablespoons juice from 1 navel orange
   • 1/4 teaspoon black pepper
   • 1 tablespoon extra-virgin olive oil

   Coat the chicken in this achiote marinade and let stand for 15 minutes while preparing the salsa.

3. Make the xnipec salsa by combining:

   • 8 ounces diced organic dry-farmed tomato
   • 1/4 small red onion, finely diced
   • 1 small habanero pepper, seeded and minced
   • 1/4 cup chopped cilantro leaves and tender stems
   • Juice of 1 lime
   • 1/2 teaspoon Diamond Crystal kosher salt

   Set aside so the flavors mingle.

4. Rub 2 husked ears bi-color corn with 1 tablespoon extra-virgin olive oil and season with 1/2 teaspoon Diamond Crystal kosher salt. Grill the corn, turning occasionally, until crisp-tender and charred in spots, 8 to 10 minutes.

5. Shake excess marinade from the chicken and grill over direct heat until marked, about 5 minutes per side; move it to the cooler area as needed and pull it at 170°F. Rest for 5 minutes.

6. Let the corn cool for 3 minutes, then slice the kernels from the cobs and toss them with half of the xnipec salsa.

7. Plate the charred corn salad beside the grilled achiote chicken, spoon the remaining xnipec over the chicken, and serve immediately.

Want more detail? See the temperature guide.

Ingredients

• Ground Pork

  12 ounces $5.99
• Organic Eggplant

  12 ounces $3.49
• Organic Jasmine Thai White Rice

  1/2 cup $4.49
• Diamond Crystal kosher salt

  2 3/4 teaspoons
• green onions

  3
• garlic

  3 cloves
• fresh ginger

  1 tablespoon grated
• water

  1 3/4 cups
• Chinese black vinegar

  1 1/2 tablespoons
• Shaoxing wine

  1 tablespoon
• light brown sugar

  2 teaspoons
• cornstarch

  2 teaspoons
• toasted sesame oil

  1 teaspoon
• ground Sichuan peppercorns

  1/2 teaspoon
• red pepper flakes

  1/4 teaspoon
• neutral cooking oil

  2 tablespoons

Instructions

1. Cut 12 ounces Organic Eggplant into 3-inch batons. Slice 3 green onions, keeping the white and green parts separate; mince 3 garlic cloves and grate 1 tablespoon fresh ginger.

2. Season 12 ounces Ground Pork evenly with 1 1/2 teaspoons Diamond Crystal kosher salt and let it stand for 10 minutes while preparing the rice and sauce.

3. Rinse 1/2 cup Organic Jasmine Thai White Rice. Combine it in a small saucepan with 1 cup water and 1/4 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and leave covered for 5 minutes.

4. Whisk together the stir-fry sauce:

   • 1/2 cup water
   • 1 1/2 tablespoons Chinese black vinegar
   • 1 tablespoon Shaoxing wine
   • 2 teaspoons light brown sugar
   • 2 teaspoons cornstarch
   • 1 teaspoon toasted sesame oil
   • 1/2 teaspoon ground Sichuan peppercorns
   • 1/4 teaspoon red pepper flakes

   Set the sauce aside.

5. Heat a large wok or skillet over medium-high heat. Add 1 1/2 tablespoons neutral cooking oil, followed by the prepared eggplant and 1 teaspoon Diamond Crystal kosher salt. Stir-fry for 3 minutes, add 1/4 cup water, and cover for 3 minutes. Uncover and cook for about 2 minutes, until browned and tender; transfer the eggplant to a plate.

6. Return the pan to high heat and add 1/2 tablespoon neutral cooking oil. Add the seasoned pork in small clumps and cook undisturbed for 2 minutes; stir-fry for 3 to 4 minutes more, breaking it into bite-size pieces, until browned and at 160°F.

7. Add the prepared green-onion whites, garlic, and ginger to the pork. Stir-fry for 30 seconds, then whisk and pour in the stir-fry sauce. Cook for 1 minute, until glossy and lightly thickened.

8. Return the cooked eggplant to the pan and toss gently for 1 to 2 minutes, until coated and hot.

9. Fluff the cooked rice and divide it between two shallow bowls. Spoon the pork and eggplant stir-fry over the rice, scatter with the prepared green-onion tops, and serve immediately.

Want more detail? See the temperature guide.

Ingredients

• Coho Salmon Fillet

  12 ounces, cut into 2 portions $17.99
• Organic Green Beans

  8 ounces $3.99
• Organic Potato Fingerling Mix

  12 ounces $4.99
• Organic Sungold Cherry Tomatoes

  6 ounces $4.43
• Organic Basil

  1/2 cup loosely packed leaves $2.99
• Organic Lemons

  1 lemon $1.29
• Organic Garlic

  1 small clove $2.69
• Capers

  1 tablespoon, drained
• Extra-virgin olive oil

  3 1/2 tablespoons
• Diamond Crystal kosher salt

  4 teaspoons
• Freshly ground black pepper

  1/2 teaspoon
• Crushed red pepper flakes

  1/8 teaspoon

Instructions

1. Heat the oven to 450°F with racks in the upper and lower thirds. Pat 12 ounces coho salmon dry and season all over with 1 1/2 teaspoons Diamond Crystal kosher salt and 1/4 teaspoon black pepper. Refrigerate it uncovered while preparing the vegetables.

2. Halve 12 ounces fingerling potatoes lengthwise. On a rimmed sheet pan, toss them with 1 1/2 tablespoons extra-virgin olive oil and 1 1/4 teaspoons Diamond Crystal kosher salt. Arrange cut-side down and roast on the lower rack for 15 minutes.

3. While the potatoes roast, trim 8 ounces green beans. Toss the beans in a bowl with:

   • 6 ounces Sungold cherry tomatoes
   • 1 tablespoon extra-virgin olive oil
   • 1 1/4 teaspoons Diamond Crystal kosher salt
   • 1/4 teaspoon black pepper

   Set the seasoned vegetables aside.

4. Finely chop 1/2 cup basil leaves, chop 1 tablespoon drained capers, and finely grate 1 small garlic clove. Zest 1 lemon, squeeze out 1 teaspoon juice, and cut the rest of the lemon into 2 wedges. Make the gremolata by gently stirring together:

   • The chopped basil
   • The chopped capers
   • The grated garlic
   • The lemon zest
   • 1 teaspoon lemon juice
   • 1 tablespoon extra-virgin olive oil
   • 1/8 teaspoon crushed red pepper flakes

   Set it aside until plating.

5. Remove the potatoes after 15 minutes, turn them cut-side up, and lightly crush each with the bottom of a glass. Immediately spread the seasoned green beans and tomatoes around them.

6. Place the salmon skin-side down on a second lined sheet pan. Roast the salmon on the upper rack while the potatoes and vegetables cook below, 10–12 minutes. Pull the salmon at 125°F in the thickest part; the potatoes should be golden, the beans tender-crisp, and the tomatoes blistered.

7. Rest the salmon for 3 minutes. Divide the crushed potatoes, green beans, and tomatoes between two warm plates. Add the salmon, spoon over the basil-caper gremolata, and serve each plate with a prepared lemon wedge.

Want more detail? See the temperature guide.