Careme

Ingredients

• Chicken Breast Boneless Skinless For Stir Fry

  1 lb $5.49
• Cucumber

  1 medium $0.99
• Signature SELECT Long Grain Thai Jasmine Rice

  1/2 cup plus 1 tablespoon dry $4.79
• Cilantro

  1/3 bunch $1.29
• Green Onions

  3 $1.49
• Lime

  1 large $0.69
• Thai Chile Peppers

  1–2, to taste $6.49
• Garlic

  2 cloves $0.99
• Fish sauce

  1 1/2 tablespoons
• Brown sugar

  2 teaspoons
• Neutral cooking oil

  1 tablespoon
• Water

  3/4 cup
• Black pepper

  1/4 teaspoon

Instructions

1. Rinse 1/2 cup rice. Thinly slice the cucumber, green onions, Thai chiles, and garlic; chop the cilantro and cut any large chicken strips into bite-size pieces.
2. Combine the rinsed rice with 3/4 cup water 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 5 minutes.
3. While the rice cooks, toast the remaining 1 tablespoon dry rice in a skillet over medium heat for 3–4 minutes, shaking frequently, until deep golden. Cool briefly, then crush finely with a mortar, spice grinder, or heavy pan.
4. Whisk the lime juice, fish sauce, brown sugar, black pepper, and half the sliced chiles together. Toss the cucumber with 1 tablespoon of this dressing and half the cilantro; set aside.
5. Heat the oil in a large skillet or wok over high heat. Add the chicken in a single layer and stir-fry for 5–7 minutes, adding the garlic during the final minute, until browned and the thickest pieces reach 165°F.
6. Remove the skillet from the heat. Toss the chicken with the remaining dressing, toasted rice powder, green onions, remaining cilantro, and additional chile to taste.
7. Fluff the jasmine rice and divide it between two shallow bowls. Plate the chicken beside it and finish with the dressed cucumber and any accumulated cucumber juices.

Ingredients

• Signature SELECT Boneless Pork Top Loin Chops

  2 chops (about 12 ounces total) $6.74
• Green Zucchini Squash

  1 medium (about 8 ounces) $1.00
• Red Plum

  1 medium $0.51
• On The Vine Red Tomato

  1 medium $0.55
• Red Onion

  1/4 small $1.87
• Organic Garlic

  1 clove $0.79
• Lemon Large

  1/2 lemon $1.29
• Extra-virgin olive oil

  2 tablespoons, divided
• Red wine vinegar

  1 1/2 tablespoons
• Honey

  1 teaspoon
• Capers

  1 tablespoon, drained
• Dried oregano

  1 teaspoon
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/2 teaspoon, divided

Instructions

1. Preheat a grill to medium-high. Cut the zucchini lengthwise into 1/2-inch planks; dice the plum and tomato, finely chop the red onion, mince the garlic, and cut the lemon half into wedges.
2. Pat the pork chops dry. Rub them with 1 tablespoon olive oil, the oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper; let them stand while you prepare the agrodolce.
3. Heat 1 teaspoon olive oil in a small saucepan over medium heat. Cook the onion and garlic for 2 minutes, then add the plum, tomato, vinegar, honey, and capers. Simmer for 5 minutes until glossy but still chunky, then remove from the heat.
4. Coat the zucchini with the remaining olive oil and season with the remaining salt and pepper.
5. Grill the pork for 4–5 minutes per side, or until the thickest part reaches 145°F. Grill the zucchini alongside it for 3–4 minutes per side, until tender and striped with char.
6. Transfer the pork to a plate and rest for 5 minutes. Squeeze one lemon wedge into the agrodolce and taste, adjusting the salt or vinegar if needed.
7. Plate the grilled zucchini with the pork chops, spoon the warm plum-tomato agrodolce over the pork, and serve with the remaining lemon wedges.

Ingredients

• Open Nature Skin On Wild Caught Alaskan Sockeye Salmon Fillet

  1 lb $14.99
• Sweet Corn

  2 ears $0.50
• Green Zucchini Squash

  1 lb $1.00
• Red Roma Tomato

  1 large $0.67
• Lemon Large

  1 $1.29
• Extra-virgin olive oil

  2 tablespoons
• Dijon mustard

  1 teaspoon
• Honey

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Garlic powder

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F and line a large rimmed sheet pan with parchment. Cut the zucchini into 1/2-inch half-moons, remove the corn kernels from the cobs, and dice the tomato.
2. Toss the zucchini and corn on the pan with 1 tablespoon olive oil, smoked paprika, garlic powder, 1/2 teaspoon salt, and the black pepper. Roast for 10 minutes.
3. Pat the salmon dry and cut it into two portions. Whisk the remaining olive oil with the Dijon, honey, 1 teaspoon lemon zest, 1 tablespoon lemon juice, and the remaining salt; brush this glaze over the salmon.
4. Stir the vegetables, then nestle the salmon among them skin-side down. Roast for 10–14 minutes, until the thickest part of the salmon reaches 145°F and flakes easily.
5. Transfer the salmon to two plates and let it rest for 3 minutes. Fold the diced tomato and another squeeze of lemon into the hot roasted vegetables.
6. Plate the corn, zucchini, and tomato alongside the salmon, spoon any pan juices over the fish, and serve with lemon wedges.