Careme

Ingredients

• ground pork

  8 ounces $5.99
• organic eggplant

  1 pound $3.49
• organic long-grain white rice

  1/2 cup $4.49
• green onions

  3 $1.39
• organic garlic

  3 cloves $2.69
• fresh ginger

  1 tablespoon finely grated
• Sichuan peppercorns

  1 teaspoon
• doubanjiang

  1 tablespoon
• low-sodium soy sauce

  1 tablespoon
• rice vinegar

  1 tablespoon
• toasted sesame oil

  1 teaspoon
• granulated sugar

  1 teaspoon
• cornstarch

  1 teaspoon
• neutral cooking oil

  3 tablespoons
• Diamond Crystal kosher salt

  2 1/2 teaspoons
• water

  1 1/4 cups

Instructions

1. Cut 1 pound organic eggplant into 3/4-inch batons. Toss with 1 1/2 teaspoons Diamond Crystal kosher salt in a colander and let stand for 15 minutes; this seasons the eggplant and helps it brown instead of turning spongy.

2. Combine 1/2 cup organic long-grain white rice, 3/4 cup water, and 1/2 teaspoon Diamond Crystal kosher salt 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 stand, covered, for 10 minutes.

3. Gently mix 8 ounces ground pork with 1/2 teaspoon Diamond Crystal kosher salt and let it presalt for 10 minutes; the modest amount accounts for the salty doubanjiang and soy sauce.

4. Prepare the aromatics:

   • Thinly slice 3 green onions, separating the white and green parts.
   • Mince 3 organic garlic cloves.
   • Finely grate 1 tablespoon fresh ginger.
   • Coarsely crush 1 teaspoon Sichuan peppercorns.

   Keep them near the stove as the aromatic mixture.

5. Whisk together the sauce:

   • 1 tablespoon doubanjiang
   • 1 tablespoon low-sodium soy sauce
   • 1 tablespoon rice vinegar
   • 1 teaspoon toasted sesame oil
   • 1 teaspoon granulated sugar
   • 1 teaspoon cornstarch
   • 1/2 cup water

   Set the Sichuan sauce aside.

6. Rinse the salted eggplant briefly under cool water and press it very dry with a clean towel. Heat 2 tablespoons neutral cooking oil in a large skillet or wok over medium-high heat. Stir-fry the eggplant for 8 to 10 minutes, until browned and tender; transfer it to a plate.

7. Heat 1 tablespoon neutral cooking oil in the same skillet over medium-high heat. Add the presalted pork and stir-fry, breaking it into small crumbles, for 3 minutes. Add the aromatic mixture and cook for 1 minute, until fragrant. Continue cooking the pork to 160°F.

8. Stir the Sichuan sauce once more, then pour it into the skillet. Add the cooked eggplant and simmer for 2 to 3 minutes, stirring gently, until the sauce is glossy and clings to the pork and eggplant. Fold in the sliced green onion tops.

9. Fluff the rested rice, divide it between two shallow bowls, and spoon the Sichuan pork and eggplant over the top, showing plenty of glossy eggplant and green onion.

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Ingredients

• Boneless skinless chicken thighs

  12 ounces $5.99
• Bi-color corn

  2 ears $0.79
• Organic long grain white rice

  3/4 cup $4.49
• Navel orange

  1 $1.99
• Lime

  1 $0.69
• Sweet onion

  1/2 medium $1.79
• Cilantro

  1/4 cup chopped $1.19
• Garlic

  3 cloves
• Extra-virgin olive oil

  2 tablespoons
• Diamond Crystal kosher salt

  2 3/4 teaspoons
• Ground cumin

  1 teaspoon
• Dried oregano

  1/2 teaspoon
• Ground turmeric

  1/4 teaspoon
• Black pepper

  1/2 teaspoon
• Water

  1 1/4 cups

Instructions

1. Pat 12 ounces boneless skinless chicken thighs dry and season all over with 1 1/2 teaspoons Diamond Crystal kosher salt. Let stand for 15 minutes while preparing the mojo and rice.

2. Make the mojo by whisking together:

   • Zest and juice of 1 navel orange
   • Zest and juice of 1 lime
   • 3 garlic cloves, finely grated
   • 2 teaspoons extra-virgin olive oil
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon dried oregano
   • 1/2 teaspoon black pepper

   Reserve 1 tablespoon mojo as citrus dressing. After the chicken has salted for 15 minutes, coat it with the rest of the mojo and marinate for 10 minutes.

3. While the chicken seasons, heat 2 teaspoons extra-virgin olive oil in a small saucepan over medium heat. Add:

   • 1/4 medium sweet onion, finely diced
   • 3/4 cup organic long grain white rice
   • 1/2 teaspoon ground cumin
   • 1/4 teaspoon ground turmeric
   • 1/2 teaspoon Diamond Crystal kosher salt

   Stir for 2 minutes, then add 1 1/4 cups water. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes before fluffing.

4. Cut the kernels from 2 ears bi-color corn. Finely dice 1/4 medium sweet onion and chop 1/4 cup cilantro; keep them ready for the skillet.

5. Heat 2 teaspoons extra-virgin olive oil in a large skillet over medium-high heat. Lift the chicken from the mojo, letting the excess drip off, and discard that used marinade. Sear the chicken for 5 to 6 minutes per side, adjusting the heat to prevent scorching, until its thickest part reaches 175°F. Transfer to a plate and rest for 5 minutes.

6. Return the skillet to medium-high heat and add 2 teaspoons extra-virgin olive oil. Add the prepared corn, prepared diced onion, and 3/4 teaspoon Diamond Crystal kosher salt; cook for 5 to 6 minutes, stirring occasionally, until blistered and tender. Remove from the heat and fold in the prepared cilantro and reserved citrus dressing.

7. Divide the cumin rice between two plates, top with the rested mojo chicken, and spoon the blistered corn alongside. Drizzle any clean resting juices from the chicken over the top.

Want more detail? See the temperature guide.

Ingredients

• Coho salmon fillet, skin-on

  12 ounces $17.99
• Organic green beans

  8 ounces $3.99
• Blackberries

  6 ounces $3.29
• Organic shallot

  1 small $4.99
• Organic thyme leaves

  1 teaspoon $2.99
• Lemon

  1/2 $0.89
• Chopped toasted hazelnuts

  1/4 cup
• Morton kosher salt

  1 1/2 teaspoons
• Extra-virgin olive oil

  1 tablespoon
• Ground black pepper

  1/2 teaspoon
• Unsalted butter

  1 tablespoon
• Balsamic vinegar

  2 tablespoons
• Pure maple syrup

  1 tablespoon
• Dijon mustard

  1 teaspoon
• Water

  2 tablespoons

Instructions

1. Heat a grill to medium-high, about 425°F, setting a grill basket on the grates. Prepare the seasonal produce and aromatics:

   • Trim 8 ounces organic green beans.
   • Rinse and dry 6 ounces blackberries.
   • Finely chop 1 small organic shallot.
   • Chop 1 teaspoon organic thyme leaves.
   • Zest 1/2 lemon, then squeeze it to obtain about 1 tablespoon juice.

   Keep each prepared component separate.

2. Toast 1/4 cup chopped hazelnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring frequently, until fragrant; transfer them to a plate.

3. Pat 12 ounces coho salmon dry and season all over with 1 teaspoon Morton kosher salt. Let it presalt at room temperature for 10 minutes while making the sauce.

4. Melt 1 tablespoon unsalted butter in the skillet over medium heat. Cook the prepared shallot for 2 minutes. Add:

   • 5 ounces of the prepared blackberries
   • 2 tablespoons balsamic vinegar
   • 1 tablespoon pure maple syrup
   • 1 teaspoon Dijon mustard
   • 2 tablespoons water
   • The prepared thyme

   Simmer for 6 to 8 minutes, crushing some berries, until glossy and lightly thickened. Remove from the heat and stir in the prepared lemon juice.

5. Toss the prepared green beans with 2 teaspoons extra-virgin olive oil, 1/2 teaspoon Morton kosher salt, and 1/4 teaspoon ground black pepper. Grill them in the hot basket for 7 to 9 minutes, turning occasionally, until blistered and crisp-tender.

6. Rub the presalted salmon with 1 teaspoon extra-virgin olive oil and season it with 1/4 teaspoon ground black pepper. Grill skin-side down with the lid closed for 6 to 8 minutes. Flip and grill for 1 to 2 minutes, pulling the salmon at 125°F. Rest for 3 minutes.

7. Divide the blackberry sauce between two warm plates and set the salmon over it. Arrange the grilled green beans alongside, scatter with the toasted hazelnuts, and garnish with the prepared lemon zest and reserved 1 ounce blackberries.

Want more detail? See the temperature guide.