Careme

Ingredients

• Alaskan Sockeye Salmon Fillet

  12 ounces $20.44
• Organic Slicing Cucumbers

  2 medium $1.10
• Organic Heirloom Tomatoes

  8 ounces $4.43
• Red Onion

  1/4 small onion $1.99
• Italian Parsley

  1/2 cup chopped leaves $1.49
• Organic Lemon

  1 large lemon, yielding 3 tablespoons juice $1.29
• Organic Garlic

  1 clove $2.89
• Extra-virgin olive oil

  2 tablespoons
• Ground sumac

  1 1/2 teaspoons
• Ground cumin

  1/2 teaspoon
• Ground turmeric

  1/4 teaspoon
• Honey

  1 teaspoon
• Kosher salt

  3/4 teaspoon
• Black pepper

  1/4 teaspoon

Instructions

1. Preheat a clean grill to medium-high, about 425°F, for 10 minutes.
2. Stir together 1 tablespoon extra-virgin olive oil, 1 1/2 tablespoons lemon juice, 1 minced garlic clove, 1 teaspoon ground sumac, 1/2 teaspoon ground cumin, 1/4 teaspoon ground turmeric, 1 teaspoon honey, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Pat 12 ounces Alaskan sockeye salmon fillet dry, coat it with the mixture, and marinate for 10 minutes while preparing the salad.
3. Dice 2 medium organic slicing cucumbers, chop 8 ounces organic heirloom tomatoes, thinly slice 1/4 small red onion, and chop 1/2 cup Italian parsley leaves. Toss them with 1 tablespoon extra-virgin olive oil, 1 1/2 tablespoons lemon juice, 1/2 teaspoon ground sumac, and 1/4 teaspoon kosher salt.
4. Place the coated 12-ounce fillet on the hot grill, skin-side down if applicable. Close the lid and grill for 5 minutes; carefully turn and cook for 2–4 minutes more, until the thickest part reaches 145°F.
5. Transfer to a clean plate and rest for 3 minutes while the dressed salad stands at room temperature.
6. Cut the rested portion in half, mound half the dressed salad on each of 2 plates, and serve immediately.

Ingredients

• Boneless Pork Loin Chop

  2 chops (about 12 ounces total) $6.21
• Bi-color Corn

  2 ears $0.79
• Organic Heirloom Tomatoes

  1 medium tomato (about 6 ounces) $4.43
• Medium Hass Avocado

  1 avocado $1.09
• Red Onion

  1/4 cup diced $1.99
• Cilantro Bunch

  1/4 cup chopped $1.19
• Lime

  1 lime (about 2 tablespoons juice) $0.69
• Olive oil

  2 tablespoons
• Ground cumin

  1 teaspoon
• Chili powder

  1/2 teaspoon
• Smoked paprika

  1/2 teaspoon
• Garlic powder

  1/2 teaspoon
• Kosher salt

  1 teaspoon
• Ground black pepper

  1/4 teaspoon

Instructions

1. Shuck 2 ears corn and cut the kernels from the cobs. Dice 1 medium tomato, cube 1 avocado, finely dice 1/4 cup red onion, and chop 1/4 cup cilantro. Juice 1 lime to obtain about 2 tablespoons juice.
2. Pat 2 pork chops dry, then coat them with 1 tablespoon lime juice, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; let stand for 5 minutes.
3. Combine 1 diced tomato, 1 cubed avocado, 1/4 cup diced red onion, 2 tablespoons chopped cilantro, 1 tablespoon lime juice, and 1/4 teaspoon kosher salt to make the salsa.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear 2 seasoned pork chops for 4–5 minutes per side, or until the thickest part reaches 145°F; transfer the 2 pork chops to a board and rest for 5 minutes.
5. While the 2 pork chops rest, add 1 tablespoon olive oil, the kernels from 2 ears corn, and 1/4 teaspoon kosher salt to the skillet. Cook over medium-high heat for 4–5 minutes, stirring occasionally, until browned in spots.
6. Slice the 2 rested pork chops. Place 1 sliced pork chop and the kernels from 1 ear corn on each of 2 plates, divide all the avocado-tomato salsa between the plates, and garnish each serving with 1 tablespoon chopped cilantro.

Ingredients

• Boneless Skinless Chicken Thighs

  12 ounces $5.99
• Organic Zucchini Squash

  12 ounces $2.77
• Organic Heirloom Tomatoes

  8 ounces $4.43
• Tricolor Pearl Couscous

  1/2 cup dry $5.29
• Organic Lemon

  1 lemon (1 teaspoon zest and 2 tablespoons juice) $1.29
• Organic Garlic

  2 cloves, minced $2.89
• Italian Parsley

  1/4 cup chopped $1.49
• Plain Greek Yogurt

  1/2 cup
• Extra-Virgin Olive Oil

  2 tablespoons
• Ground Cumin

  1 teaspoon
• Ground Coriander

  1 teaspoon
• Paprika

  1 teaspoon
• Ground Cinnamon

  1/4 teaspoon
• Kosher Salt

  1 teaspoon
• Black Pepper

  1/2 teaspoon
• Water

  3/4 cup

Instructions

1. Preheat the oven to 425°F. Pat 12 ounces chicken thighs dry, slice 12 ounces zucchini into thick half-moons, and cut 8 ounces heirloom tomatoes into wedges.
2. Coat 12 ounces chicken thighs with 1 tablespoon olive oil, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon paprika, 1/4 teaspoon cinnamon, 3/4 teaspoon salt, 1/2 teaspoon black pepper, 1 minced garlic clove, 1 teaspoon lemon zest, and 1 tablespoon lemon juice.
3. Arrange the seasoned 12 ounces chicken thighs on one side of a rimmed sheet pan. Toss 12 ounces zucchini and 8 ounces tomatoes with 1/2 tablespoon olive oil on the other side, then roast everything for 15 minutes.
4. Turn the pan contents and roast for another 8–10 minutes, until the thickest piece reaches 165°F and the vegetables are browned at the edges; rest the pan contents for 5 minutes.
5. While the sheet pan roasts, toast 1/2 cup dry pearl couscous in 1/2 tablespoon olive oil over medium heat for 2 minutes. Add 3/4 cup water and 1/4 teaspoon salt, cover, and simmer for 10 minutes; remove from the heat and rest, covered, for 5 minutes.
6. Mix 1/2 cup Greek yogurt with 1 tablespoon lemon juice, 1 minced garlic clove, and 2 tablespoons chopped parsley.
7. Divide the couscous cooked from 1/2 cup dry pearl couscous, 12 ounces roasted chicken thighs, 12 ounces roasted zucchini, and 8 ounces roasted tomatoes between two shallow bowls; spoon over the yogurt sauce made with 1/2 cup Greek yogurt and finish with 2 tablespoons chopped parsley.