Careme

Ingredients

• Coho Salmon Fillet

  1 pound $15.99
• Bi-color Corn

  4 ears $0.79
• Slicer Tomato

  8 ounces $2.99
• Lime

  2 $0.69
• Cilantro Bunch

  1/4 cup chopped $1.19
• Plain Greek yogurt

  1/4 cup
• Olive oil

  2 tablespoons
• Neutral high-heat oil

  1 teaspoon
• Chili powder

  1 1/2 teaspoons
• Ground cumin

  1/2 teaspoon
• Kosher salt

  2 teaspoons
• Black pepper

  1/4 teaspoon
• Water

  1 tablespoon

Instructions

1. Heat a grill to medium-high for 10 minutes. Husk 4 ears Bi-color Corn, dice 8 ounces Slicer Tomato, chop 1/4 cup cilantro, finely zest 1 of the 2 limes, and halve both limes.
2. Pat 1 pound Coho Salmon Fillet very dry. Rub it with 1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and the zest of 1 lime.
3. Coat 4 ears Bi-color Corn with 1 tablespoon olive oil, 1/2 teaspoon chili powder, and 1/2 teaspoon kosher salt. Grill for 5 minutes, turning occasionally.
4. Oil the hot grill grates with 1 teaspoon neutral high-heat oil. Add the seasoned 1 pound Coho Salmon Fillet skin-side down, if skin-on, and grill for 4 to 5 minutes. Flip carefully and cook for 1 to 2 minutes, until the center reaches 125°F to 130°F for moist medium salmon; use 145°F if following USDA guidance. Continue turning the 4 ears Bi-color Corn until charred and tender, then rest the fish and corn for 3 minutes.
5. Cut the kernels from the grilled 4 ears Bi-color Corn and toss them with 8 ounces Slicer Tomato, the juice of 1 lime, 2 tablespoons chopped cilantro, and 1/2 teaspoon kosher salt. Stir together 1/4 cup plain Greek yogurt, 2 tablespoons chopped cilantro, and 1 tablespoon water.
6. Squeeze the juice of 1 lime over the grilled 1 pound Coho Salmon Fillet. Divide the fish between two plates, add the salsa made from 4 ears Bi-color Corn and 8 ounces Slicer Tomato, and drizzle with the 1/4 cup cilantro crema.

Ingredients

• Boneless Pork Loin Chop

  2 chops, about 12 ounces total $6.21
• Organic Eggplant

  12 ounces $3.10
• Organic Heirloom Tomatoes

  8 ounces $4.43
• Spaghetti

  4 ounces $1.29
• Water

  3 quarts
• Kosher salt

  3 tablespoons plus 1 1/4 teaspoons
• Black pepper

  1/2 teaspoon
• Extra-virgin olive oil

  2 tablespoons plus 2 teaspoons
• Garlic

  2 cloves
• Dried oregano

  1 teaspoon
• Red pepper flakes

  1/4 teaspoon
• Capers, drained

  1 tablespoon
• Raisins

  2 tablespoons
• Red wine vinegar

  1 1/2 tablespoons
• Granulated sugar

  1 teaspoon

Instructions

1. Dice 12 ounces Organic Eggplant into 1/2-inch cubes, chop 8 ounces Organic Heirloom Tomatoes, mince 2 garlic cloves, and pat 2 Boneless Pork Loin Chops dry.
2. Bring 3 quarts water and 3 tablespoons kosher salt to a boil. Add 4 ounces spaghetti and cook until al dente, about 9 minutes; drain well.
3. Season 2 Boneless Pork Loin Chops with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 2 teaspoons extra-virgin olive oil in a large skillet over medium-high heat; sear the 2 chops for 4 to 5 minutes per side, until they reach 145°F. Transfer them to a board and rest for 5 minutes.
4. Add 2 tablespoons extra-virgin olive oil, 12 ounces diced Organic Eggplant, and 1/2 teaspoon kosher salt to the skillet. Cook over medium-high heat for 7 minutes, stirring occasionally, until evenly browned and tender.
5. Add 2 minced garlic cloves, 1 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, and 1/4 teaspoon black pepper; cook for 30 seconds. Stir in 8 ounces chopped Organic Heirloom Tomatoes, 1 tablespoon drained capers, 2 tablespoons raisins, 1 1/2 tablespoons red wine vinegar, and 1 teaspoon granulated sugar; simmer for 4 minutes.
6. Add 4 ounces cooked spaghetti to the skillet and toss with the eggplant-tomato sauce over medium heat for 1 minute.
7. Divide 4 ounces sauced spaghetti between 2 plates, slice the 2 rested Boneless Pork Loin Chops, and place 1 sliced chop over each serving.

Ingredients

• Frenched Lamb Rib Rack

  1 rack (about 1¼–1½ pounds) $27.99
• Organic Heirloom Tomatoes

  12 ounces $4.43
• Organic Whole Grain Bulgur Wheat

  1/2 cup $2.99
• Water

  3/4 cup
• Plain Greek yogurt

  1/2 cup
• Organic Garlic

  3 cloves $2.69
• Organic Italian Parsley

  1/4 cup chopped $2.29
• Organic Spearmint

  2 tablespoons chopped $2.99
• Organic Lemons

  1 lemon (2 tablespoons juice) $1.29
• Extra-virgin olive oil

  3 tablespoons
• Honey

  1 teaspoon
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Sweet paprika

  1 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Kosher salt

  3 1/4 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Preheat the oven to 425°F. Mince 3 garlic cloves, chop 1/4 cup parsley and 2 tablespoons spearmint, juice 1 lemon to yield 2 tablespoons juice, and cut 12 ounces heirloom tomatoes into wedges.
2. Combine 2 minced garlic cloves, 1 tablespoon olive oil, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon paprika, 1/4 teaspoon cinnamon, 1 3/4 teaspoons kosher salt, and 1/4 teaspoon black pepper. Rub the mixture over 1 lamb rack and let stand for 10 minutes. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat and sear the 1 seasoned rack for about 5 minutes, turning to brown all sides.
3. Transfer the skillet to the oven and roast for 14–18 minutes, until an instant-read thermometer inserted into the center away from the bone registers 135–140°F; it will approach 145°F as it rests.
4. While the skillet is in the oven, bring 3/4 cup water and 1/2 teaspoon kosher salt to a boil in a small saucepan. Stir in 1/2 cup bulgur, cover, reduce the heat to low, and cook for 10 minutes; remove from the heat and let stand covered for 5 minutes.
5. Toss the prepared 12 ounces heirloom tomatoes with all the cooked bulgur, 1 tablespoon olive oil, 1 tablespoon lemon juice, 3 tablespoons chopped parsley, 1 tablespoon chopped spearmint, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
6. Stir together 1/2 cup Greek yogurt, 1 minced garlic clove, 1 tablespoon lemon juice, 1 tablespoon chopped parsley, 1 tablespoon chopped spearmint, 1 teaspoon honey, and 1/4 teaspoon kosher salt.
7. Rest the roast for 10 minutes, carve between the bones, and plate half of each prepared component per person, spooning the cool yogurt sauce alongside.