Careme

Ingredients

• Alaskan Sockeye Salmon Fillet

  12 ounces, cut into 2 portions $20.44
• Organic Zucchini Squash

  2 medium, sliced lengthwise into 1/2-inch planks $2.77
• Indian Basmati White Rice

  3/4 cup dry $4.99
• Organic Sungold Cherry Tomatoes

  1 cup, halved $5.99
• Organic Red Onion

  1/4 small, finely diced $2.99
• Organic Cilantro

  1/3 cup chopped, divided $1.99
• Organic Lemons

  1 large, zested and juiced $1.29
• Organic Garlic, 3 CT

  1 clove, finely grated $2.89
• Extra-virgin olive oil

  3 tablespoons, divided
• Ground turmeric

  1 teaspoon
• Ground cumin

  1/2 teaspoon
• Honey

  1 teaspoon
• Kosher salt

  1 teaspoon, plus more to taste
• Black pepper

  1/2 teaspoon
• Unsalted butter

  1 tablespoon, optional for rice

Instructions

1. Prep the ingredients: rinse the rice, halve the tomatoes, finely dice the red onion, chop the cilantro, zest and juice the lemon, grate the garlic, pat the salmon dry, and slice the zucchini into planks.
2. Combine the diced red onion with 1 tablespoon lemon juice and a pinch of salt in a small bowl; let it macerate for 10 minutes while you start the rice to mellow its bite.
3. Cook the basmati rice with 1 1/4 cups water and a pinch of salt: bring to a boil, cover, reduce to low, cook for 15 minutes, then remove from heat and let stand covered for 10 minutes.
4. In a measuring cup, whisk the lemon zest, remaining lemon juice, garlic, turmeric, cumin, honey, 2 tablespoons olive oil, 3/4 teaspoon salt, and black pepper; divide it into three clean portions—one for raw salmon, one for zucchini, and one reserved for finishing.
5. Heat a grill or grill pan to medium-high and oil the grates; brush the salmon only with the raw-salmon marinade portion, toss the zucchini with the zucchini marinade portion plus the remaining 1 tablespoon olive oil, and keep the finishing portion separate and clean.
6. Grill the zucchini for 3 to 4 minutes per side until charred and tender-crisp, then transfer to a board and cut into large pieces; grill the salmon skin-side down if skin-on for 4 to 5 minutes, then flip and cook 2 to 3 minutes more, until it reaches 125–130°F for medium or flakes easily, and rest 5 minutes.
7. Stir 2 tablespoons chopped cilantro into the reserved clean finishing marinade to make a drizzle; fluff the rice with the optional butter, then fold in the tomatoes, macerated red onion with its lemony juices, remaining cilantro, and salt to taste.
8. Plate the tomato-herb basmati rice with the grilled zucchini and salmon on top, then spoon the clean cilantro-lemon drizzle over the fish and vegetables.

Ingredients

• Organic Boneless Pork Loin Chops

  12 ounces, usually 2 chops $9.99
• Organic Heirloom Tomatoes

  2 medium, cut into wedges $5.99
• Organic Zucchini Squash

  1 medium, sliced into half-moons $2.77
• Polenta

  1/2 cup dry $2.49
• Organic Garlic

  2 cloves, thinly sliced $2.89
• Organic Basil

  1/4 cup torn leaves $2.99
• Olive oil

  2 tablespoons, divided
• Balsamic vinegar

  1 tablespoon
• Unsalted butter

  1 tablespoon
• Kosher salt

  to taste
• Black pepper

  to taste
• Red pepper flakes

  pinch, optional
• Water or low-sodium broth

  2 cups for polenta, plus 2 tablespoons for pan sauce

Instructions

1. Pat the pork chops dry, season generously with salt and black pepper, and let them sit at room temperature while you cut the heirloom tomatoes into wedges, slice the zucchini, thinly slice the garlic, and tear the basil.
2. Bring 2 cups water or low-sodium broth to a simmer in a small saucepan; whisk in the polenta with a pinch of salt, reduce heat to low, and cook 18–22 minutes, stirring often, until creamy. Stir in the butter, then cover off heat.
3. While the polenta cooks, heat 1 tablespoon olive oil in a heavy skillet over medium-high heat. Sear the pork chops 3–4 minutes per side, until deeply golden and the center reaches 145°F, then transfer to a plate to rest for 5 minutes.
4. Lower the skillet to medium, add the remaining 1 tablespoon olive oil, and sauté the zucchini with a pinch of salt for 3–4 minutes until just tender and lightly browned.
5. Add the sliced garlic and optional red pepper flakes to the skillet and cook 30 seconds, then add the heirloom tomato wedges, balsamic vinegar, and 2 tablespoons water; toss gently for 1–2 minutes just to warm the tomatoes and create a glossy pan juice.
6. Stir most of the torn basil into the tomato-zucchini mixture, taste, and adjust with salt, pepper, or another tiny splash of balsamic if needed.
7. Spoon the creamy polenta onto two plates, top with the seared pork chops, and pile the warm heirloom tomato and zucchini mixture alongside or over the pork; finish with the remaining basil and pan juices.

Ingredients

• Extra Large Shell-On Pink Shrimp 21/25 Count

  3/4 pound, peeled and deveined, shells reserved optional $13.69
• Bi-color Corn

  2 ears, kernels cut off the cobs $0.79
• Organic Jasmine Thai White Rice

  2/3 cup dry $4.19
• Red Bell Peppers

  1/2 pepper, diced $3.99
• Organic Celery Hearts

  1 rib, diced $4.99
• Sweet Onion

  1/2 small onion, diced $1.43
• Grape Tomatoes, 1 PT

  1 cup, halved $3.69
• Green Onion

  2, thinly sliced $1.39
• Organic Garlic, 3 CT

  2 cloves, minced $2.89
• Cilantro Bunch

  2 tablespoons chopped, optional $1.19
• Lime

  1/2 lime, juiced $0.69
• Olive oil or neutral oil

  2 tablespoons
• Creole seasoning

  2 teaspoons, divided
• Smoked paprika

  1/2 teaspoon
• Tomato paste

  1 tablespoon
• Low-sodium chicken broth or water

  1/3 cup
• Unsalted butter

  1 tablespoon, optional
• Kosher salt and black pepper

  to taste
• Hot sauce

  to taste, for serving

Instructions

1. Rinse the rice, then combine it in a small saucepan with 1 cup water and a pinch of salt; bring to a boil, cover, reduce to low, and cook 15 minutes, then keep covered off heat for 5 minutes.
2. While the rice cooks, peel and devein the shrimp, pat very dry, and toss with 1 teaspoon Creole seasoning, smoked paprika, a pinch of salt, and black pepper; dice the onion, celery, and bell pepper, halve the tomatoes, slice the green onions, mince the garlic, and cut the corn kernels from the cobs.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat; add the shrimp in a single layer and sauté 1 to 2 minutes per side until just opaque, then transfer to a plate so they do not overcook.
4. Reduce heat to medium and add the remaining 1 tablespoon oil; sauté the onion, celery, bell pepper, and corn for 5 to 6 minutes until the corn is bright and lightly browned at the edges.
5. Stir in the garlic, tomato paste, remaining 1 teaspoon Creole seasoning, and the tomatoes; cook 1 minute, then add the broth or water and scrape up the browned bits to make a light sauce.
6. Return the shrimp and any juices to the skillet and simmer 1 to 2 minutes, just until the shrimp are fully cooked and the sauce lightly coats everything; stir in butter if using and finish with lime juice.
7. Fluff the rice and spoon it into two shallow bowls; top with the Creole shrimp-corn skillet, sliced green onions, cilantro if using, and hot sauce at the table.