Careme

Ingredients

• Whole Rainbow Trout

  2 small cleaned whole trout, about 12 ounces each $7.99
• Organic Slicing Cucumbers

  1 large cucumber, thinly sliced $1.10
• Yellow Potato

  1 pound, cut into 1-inch pieces $1.69
• Sweet Onion

  1/4 medium, finely sliced $1.43
• Organic Dill Bunch

  3 tablespoons chopped, plus sprigs for serving $2.69
• Organic Lemons

  1 lemon, halved $1.29
• Sour cream or plain Greek yogurt

  1/3 cup
• Dijon mustard

  1 tablespoon
• White wine vinegar

  1 tablespoon
• Olive oil

  2 tablespoons, divided
• Honey

  1 teaspoon
• Kosher salt

  3/4 teaspoon, plus more for the potato water
• Black pepper

  1/2 teaspoon

Instructions

1. Heat a grill to medium-high, clean and oil the grates, and bring a saucepan of salted water to a boil. Cut the potatoes, slice the cucumber and onion, chop the dill, and pat the trout dry inside and out.
2. Boil the potatoes until just tender, 12–15 minutes. Meanwhile, whisk the sour cream, mustard, vinegar, honey, 1 tablespoon olive oil, 2 tablespoons dill, 1/4 teaspoon salt, and several grinds of pepper in a serving bowl.
3. Drain the potatoes well and fold them into the dressing while warm. Let cool for 5 minutes, then gently mix in the cucumber and onion; taste and adjust the seasoning.
4. Rub the trout with the remaining olive oil and season inside and out with the remaining salt and pepper. Place a few dill sprigs and two thin lemon slices inside each cavity.
5. Grill the trout with the lid closed for 4–5 minutes per side, turning carefully with two spatulas, until the skin is crisp and the thickest part reaches 145°F or flakes easily.
6. Squeeze the remaining lemon over the trout, scatter with the reserved dill, and plate one trout per person with the warm potato-cucumber salad alongside.

Ingredients

• Ground Lamb, 16 OZ

  12 ounces $11.10
• Organic Zucchini Squash

  2 medium $2.77
• Organic Wheat Bulgur, 8.8 OZ

  1/2 cup $2.99
• Sweet Onion

  1/2 medium $1.43
• Organic Lemons

  1 $1.29
• Italian Parsley Bunch

  1/4 bunch $1.49
• Plain Greek yogurt

  1/2 cup
• Garlic

  2 cloves
• Ground cumin

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Dried oregano

  1/2 teaspoon
• Crushed red pepper

  1/4 teaspoon, optional
• Olive oil

  2 tablespoons
• Kosher salt

  3/4 teaspoon, plus more to taste
• Black pepper

  1/4 teaspoon

Instructions

1. Finely grate the onion, mince the garlic and parsley, zest and juice the lemon, and slice the zucchini into 1/2-inch-thick half-moons. Stir the yogurt with half the lemon juice, half the garlic, and a pinch of salt.
2. Bring 1 cup water and a pinch of salt to a boil in a small saucepan. Stir in the bulgur, cover, reduce the heat to low, and cook for 10–12 minutes; remove from the heat and keep covered.
3. Mix the lamb with the grated onion, remaining garlic, half the parsley, cumin, paprika, oregano, crushed red pepper, lemon zest, 1/2 teaspoon salt, and black pepper. Shape into six short oval köfte.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the zucchini with a pinch of salt for 5–6 minutes, turning occasionally, until browned and just tender; transfer to a plate and toss with the remaining lemon juice.
5. Add the remaining tablespoon of oil to the skillet. Sear the köfte over medium-high heat for 3–4 minutes per side, until browned and the centers reach 160°F; rest for 3 minutes.
6. Fluff the bulgur and stir in the remaining parsley. Plate it with the seared zucchini and köfte, then spoon over the lemon-yogurt sauce.

Ingredients

• Better Chicken Ground Chicken, 16 OZ

  16 ounces $6.66
• Bi-color Corn

  2 ears, shucked $0.79
• Organic Zucchini Squash

  1 medium $2.77
• Red Onion

  1/2 medium $1.99
• Roma Tomato

  1 large $2.89
• Cilantro Bunch

  1/3 bunch $1.19
• Lime

  1 $0.69
• Large egg

  1
• Plain breadcrumbs

  1/3 cup
• Ancho chile powder

  2 teaspoons
• Ground cumin

  1 teaspoon
• Dried Mexican oregano

  1 teaspoon
• Garlic

  2 cloves, minced
• Olive oil

  1 tablespoon
• Kosher salt

  3/4 teaspoon, plus more to taste
• Corn tortillas

  4 small

Instructions

1. Heat the oven to 450°F and line a rimmed sheet pan. Cut the kernels from the corn, dice the zucchini, finely chop the onion, and reserve 2 tablespoons onion for the salsa.
2. Mix the chicken, egg, breadcrumbs, garlic, 1 1/2 teaspoons ancho chile powder, cumin, oregano, and 1/2 teaspoon salt. Shape into 10 small albóndigas and arrange on one side of the pan.
3. Toss the corn, zucchini, and remaining onion with the olive oil, remaining ancho chile powder, and 1/4 teaspoon salt; spread beside the albóndigas in an even layer.
4. Roast for 16 to 18 minutes, stirring the vegetables halfway through, until lightly charred and the albóndigas reach 165°F internally. Warm the tortillas in foil during the final 5 minutes.
5. Dice the tomato and chop 1/4 cup cilantro. Mix them with the reserved onion, juice from half the lime, and a pinch of salt; cut the remaining lime half into wedges.
6. Rest the albóndigas for 3 minutes, then divide them and the roasted corn-zucchini mixture between two plates. Spoon over the tomato salsa and serve with warm tortillas and lime wedges.