Careme

Ingredients

• Chicken drumsticks

  4 drumsticks, about 1 1/2 pounds $3.49
• Bi-color corn

  2 ears $0.79
• Vine-on tomato

  1 medium $2.79
• Green onion

  2 $1.39
• Olive oil

  1 tablespoon plus 1 teaspoon
• Light brown sugar

  2 teaspoons
• Smoked paprika

  1 1/2 teaspoons
• Garlic powder

  1 teaspoon
• Dried thyme

  1/2 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Kosher salt

  2 teaspoons
• Black pepper

  1/2 teaspoon
• Unsalted butter

  1 tablespoon
• Apple cider vinegar

  2 teaspoons

Instructions

1. Preheat a gas or charcoal grill for two-zone cooking, with one side at medium-high heat and the other at medium-low heat. Clean and oil the grates.

2. Pat 4 chicken drumsticks, about 1 1/2 pounds, dry. Coat them evenly with:

   • 1 tablespoon olive oil
   • 2 teaspoons light brown sugar
   • 1 1/2 teaspoons smoked paprika
   • 1 teaspoon garlic powder
   • 1/2 teaspoon dried thyme
   • 1/8 teaspoon cayenne pepper
   • 1 1/2 teaspoons kosher salt
   • 1/4 teaspoon black pepper

   Set the seasoned chicken aside while preparing the vegetables.

3. Shuck 2 ears bi-color corn. Cut 1 medium vine-on tomato crosswise into 2 thick halves and trim 2 green onions. Rub the corn, tomato, and onions with 1 teaspoon olive oil.

4. Place the seasoned chicken over medium-low heat. Cover and grill for 15 minutes, turning every 5 minutes.

5. Add the corn to the medium-high side and grill for 10 to 12 minutes, turning until lightly charred. Grill the tomato cut-side down for 3 to 4 minutes and the green onions for 2 to 3 minutes. Meanwhile, continue grilling and turning the chicken until browned and its thickest pieces register 165°F, about 10 to 15 minutes longer.

6. Transfer the chicken and grilled vegetables to separate clean platters. Rest the chicken for 5 minutes, and let the vegetables cool for 5 minutes or until safe to handle.

7. Hold each warm corn cob with a clean kitchen towel and cut off the kernels. Chop the grilled tomato and green onions, then toss the vegetables together with:

   • 1 tablespoon unsalted butter
   • 2 teaspoons apple cider vinegar
   • 1/2 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Stir until the butter melts and coats the vegetables.

8. Spoon the charred corn-tomato salad onto two plates and arrange 2 grilled chicken drumsticks beside each portion.

Ingredients

• Ground pork

  10 ounces $5.99
• Organic English cucumber

  1 cucumber $2.77
• Organic jasmine Thai white rice

  3/4 cup $4.19
• Green onions

  2 green onions $1.39
• Water

  1 1/4 cups, divided
• Kosher salt

  5/8 teaspoon, divided
• Rice vinegar

  2 tablespoons
• Granulated sugar

  1 teaspoon
• Toasted sesame oil

  1 teaspoon
• Gochujang

  2 tablespoons
• Low-sodium soy sauce

  1 1/2 tablespoons
• Brown sugar

  2 teaspoons
• Garlic

  2 cloves
• Fresh ginger

  1 teaspoon, finely grated
• Neutral cooking oil

  2 teaspoons

Instructions

1. Thinly slice 1 organic English cucumber and 2 green onions, keeping them separate. Finely grate 2 garlic cloves and 1 teaspoon fresh ginger together to make the prepared aromatics.

2. Rinse 3/4 cup jasmine rice under cool water. Combine it in a small saucepan with 1 1/8 cups water and 1/8 teaspoon kosher salt. Bring to a boil over high heat, then cover and cook over low heat for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

3. In a medium bowl, stir together:

   • 2 tablespoons rice vinegar
   • 1 teaspoon granulated sugar
   • 1/4 teaspoon kosher salt
   • 1 teaspoon toasted sesame oil

   Add the sliced cucumber, toss well, and let the cucumber salad marinate for at least 15 minutes, tossing once halfway through.

4. Make the gochujang sauce by stirring the prepared aromatics into:

   • 2 tablespoons gochujang
   • 1 1/2 tablespoons low-sodium soy sauce
   • 2 teaspoons brown sugar
   • 2 tablespoons water

   Set the sauce aside.

5. Heat 2 teaspoons neutral cooking oil in a large skillet over medium-high heat. Add 10 ounces ground pork, season with 1/4 teaspoon kosher salt, and stir-fry while breaking it into small crumbles for 5 to 7 minutes, until fully browned with no pink remaining.

6. Pour the gochujang sauce over the pork. Stir-fry for 2 to 3 minutes, until the sauce bubbles and forms a glossy glaze; reduce the heat if it begins to scorch.

7. Fluff the rice and divide it between two bowls. Add the glazed pork and drained cucumber salad in separate sections, divide the sliced green onions evenly between the bowls, and serve.

Ingredients

• Sea Scallops 10/20 Count, 12 OZ

  12 ounces $24.49
• Organic Dry Farmed Tomato

  10 ounces (about 2 medium) $4.99
• Arborio white rice

  3/4 cup $2.69
• Low-sodium chicken or seafood stock

  2 1/4 cups
• Yellow onion

  1/2 cup diced
• Garlic

  2 cloves minced
• Extra-virgin olive oil

  2 tablespoons, divided
• Unsalted butter

  1 tablespoon
• Lemon

  1 small, yielding 1/2 teaspoon zest and 1 tablespoon juice
• Flat-leaf parsley

  2 tablespoons chopped, divided
• Smoked paprika

  1/2 teaspoon
• Red pepper flakes

  1/8 teaspoon
• Kosher salt

  1 1/2 teaspoons, divided
• Black pepper

  1/4 teaspoon

Instructions

1. Prepare the main ingredients:

   • Pat 12 ounces sea scallops very dry, remove any tough side muscles, and season with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
   • Core and finely chop 10 ounces dry-farmed tomatoes.
   • Dice enough yellow onion to measure 1/2 cup.
   • Mince 2 garlic cloves.
   • Chop 2 tablespoons flat-leaf parsley.
   • Zest 1 small lemon to obtain 1/2 teaspoon zest, then juice it to obtain 1 tablespoon juice.

   Let the seasoned scallops stand uncovered for 10 minutes while completing the prep.

2. Bring 2 1/4 cups low-sodium chicken or seafood stock to a gentle simmer in a small saucepan, then keep it warm over low heat.

3. Heat 1 tablespoon extra-virgin olive oil in a wide saucepan over medium heat. Add the prepared onion and cook for 4 minutes, stirring occasionally, until softened. Stir in the prepared garlic, 1/2 teaspoon smoked paprika, and 1/8 teaspoon red pepper flakes; cook for 30 seconds.

4. Add 3/4 cup Arborio white rice and stir for 2 minutes, until the grains are lightly toasted. Fold in the prepared tomatoes and 3/4 teaspoon kosher salt, then cook for 2 minutes so the tomatoes begin releasing their juices.

5. Add the warm stock to the rice about 1/2 cup at a time, stirring frequently and allowing each addition to be mostly absorbed before adding more. Cook for 18 to 20 minutes, until the rice is creamy but retains a slight bite; lower the heat if it begins sticking.

6. When the rice has about 6 minutes left, heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Add the scallops in one uncrowded layer and sear without moving for 2 minutes, until deeply golden. Flip and cook for 1 minute, then reduce the heat to medium-low and add 1 tablespoon unsalted butter. Spoon the foaming butter over the scallops for 30 to 60 seconds, until they are just opaque and springy, then remove the skillet from the heat.

7. Stir the prepared 1/2 teaspoon lemon zest and 1 1/2 tablespoons of the prepared parsley into the tomato rice. Divide the rice between two shallow bowls and arrange the seared scallops on top. Spoon over the warm butter from the skillet, drizzle each serving with half of the prepared lemon juice, and garnish with the final 1/2 tablespoon prepared parsley.