Careme

Ingredients

• Boneless Skinless Chicken Thighs

  1 pound $5.99
• Bi-color Corn

  2 ears, husks removed $0.79
• Slicing Cucumbers

  1 medium cucumber $0.99
• Organic Sungold Cherry Tomatoes

  6 ounces $4.43
• Green Onion

  3 green onions $1.39
• Cilantro Bunch

  1/2 cup cilantro leaves $1.19
• Lime

  2 limes $0.69
• Garlic

  2 cloves
• Fish sauce

  2 tablespoons
• Light brown sugar

  2 teaspoons
• Neutral cooking oil

  2 tablespoons
• Mayonnaise

  2 tablespoons
• Unseasoned rice vinegar

  1 tablespoon
• Diamond Crystal kosher salt

  2 teaspoons
• Ground black pepper

  1/2 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon

Instructions

1. Heat a gas or charcoal grill for medium-high direct cooking, about 425°F. Clean and oil the grill grates.

2. Finely grate or mince 2 garlic cloves. In a shallow dish, combine:

   • 2 minced garlic cloves
   • 1 tablespoon fish sauce
   • 2 teaspoons light brown sugar
   • Juice of 1 lime
   • 1 tablespoon neutral cooking oil
   • 3/4 teaspoon Diamond Crystal kosher salt
   • 1/2 teaspoon ground black pepper

   Add 1 pound boneless skinless chicken thighs, turn to coat, and marinate for 15 minutes while preparing the vegetables.

3. Make the corn sauce by combining:

   • 2 tablespoons mayonnaise
   • 2 teaspoons fish sauce
   • Finely grated zest and juice of 1 lime
   • 1/4 teaspoon crushed red pepper flakes

   Set the corn sauce aside.

4. Halve 6 ounces Sungold cherry tomatoes. Thinly slice 1 medium cucumber and 3 green onions, then toss them with:

   • 1/2 cup cilantro leaves
   • 1 tablespoon unseasoned rice vinegar
   • 1 teaspoon fish sauce
   • 3/4 teaspoon Diamond Crystal kosher salt

   Set the salad aside so the flavors mingle.

5. Rub 2 husked ears of bi-color corn with 1 tablespoon neutral cooking oil and season with 1/2 teaspoon Diamond Crystal kosher salt. Grill, turning every 2 to 3 minutes, until crisp-tender and charred in spots, 8 to 10 minutes total.

6. Remove the chicken from the marinade and let excess drip away. Grill for 5 to 7 minutes per side, closing the lid between turns, until caramelized and the thickest thigh reaches 175°F. Transfer to a clean plate and rest for 5 minutes.

7. Brush the grilled corn generously with the corn sauce. Slice the rested chicken across the grain, then plate it beside the dressed corn and tomato-cucumber salad.

Want more detail? See the temperature guide.

Ingredients

• Organic Garbanzo Beans, 16 OZ

  1 1/2 cups cooked from the package, drained $5.79
• Organic Eggplant

  1 medium (about 1 pound) $3.49
• Organic Dry Farmed Tomato

  12 ounces $4.99
• Yellow Onion

  1/2 medium $1.49
• Organic Garlic, 3 CT

  3 cloves $2.69
• Couscous, 26.5 OZ

  1/2 cup dry $7.81
• Organic Lemons

  1/2 lemon $1.29
• Italian Parsley Bunch

  1/4 cup chopped leaves $1.49
• Extra-virgin olive oil

  3 tablespoons
• Harissa paste

  1 tablespoon
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Caraway seeds

  1/2 teaspoon, crushed
• Smoked paprika

  1/2 teaspoon
• Ground black pepper

  1/4 teaspoon
• Fine sea salt

  1 1/2 teaspoons
• Water

  1 3/4 cups

Instructions

1. Prepare the produce:

   • Cut 1 medium eggplant (about 1 pound) into 3/4-inch cubes.
   • Dice 12 ounces dry-farmed tomato.
   • Finely dice 1/2 medium yellow onion.
   • Mince 3 garlic cloves.
   • Chop 1/4 cup Italian parsley leaves.
   • Zest and juice 1/2 lemon.

   Keep each prepared ingredient separate. Toss the eggplant with 3/4 teaspoon fine sea salt and let it stand for 10 minutes while finishing the other prep; pat it dry.

2. Heat 2 tablespoons extra-virgin olive oil in a wide, deep skillet over medium-high heat. Add the prepared eggplant and cook for 8 to 10 minutes, stirring occasionally, until well browned and nearly tender. Transfer it to a plate.

3. Lower the heat to medium. Add 1 tablespoon extra-virgin olive oil and the prepared onion; cook for 3 minutes until softened. Add the prepared garlic and cook for 30 seconds.

4. Add the spice mixture:

   • 1 tablespoon harissa paste
   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/2 teaspoon crushed caraway seeds
   • 1/2 teaspoon smoked paprika
   • 1/4 teaspoon ground black pepper

   Cook for 30 seconds, stirring, until fragrant.

5. Stir the prepared tomato into the skillet and cook for 3 minutes. Add the cooked garbanzo beans, browned eggplant, 1 cup water, and 1/2 teaspoon fine sea salt. Bring to a simmer, then reduce the heat to medium-low and simmer uncovered for 12 to 15 minutes, stirring occasionally, until the eggplant is silky and the sauce lightly thickens.

6. While the stew simmers, bring 3/4 cup water and 1/4 teaspoon fine sea salt to a boil in a small saucepan. Stir in 1/2 cup dry couscous, cover, remove from the heat, and let stand for 5 minutes; fluff with a fork.

7. Remove the stew from the heat and stir in the prepared lemon juice. Divide the couscous between two shallow bowls, spoon over the stew, and finish with the prepared lemon zest and parsley.

Want more detail? See the temperature guide.

Ingredients

• King Salmon Fillet

  12 ounces $25.19
• Organic Sungold Cherry Tomatoes

  10 ounces $4.43
• Organic Potato Fingerling Mix, 24 Ounce

  1 pound $4.99
• Basil, 1.25 OZ

  1 packed cup $3.32
• Organic Lemons

  1 $1.29
• extra-virgin olive oil

  4 tablespoons
• garlic

  1 small clove
• Dijon mustard

  1 teaspoon
• honey

  1 teaspoon
• Diamond Crystal kosher salt

  4 1/4 teaspoons
• freshly ground black pepper

  3/4 teaspoon
• red pepper flakes

  1/4 teaspoon

Instructions

1. Heat the oven to 450°F with a rack in the upper third. Halve 1 pound fingerling potatoes lengthwise and leave 10 ounces Sungold tomatoes whole.

2. Pat 12 ounces king salmon dry and season all over with 1 1/2 teaspoons Diamond Crystal kosher salt. Refrigerate it uncovered while the vegetables begin roasting, at least 20 minutes.

3. Toss the halved potatoes with 1 1/2 tablespoons extra-virgin olive oil, 1 1/2 teaspoons Diamond Crystal kosher salt, and 1/4 teaspoon black pepper. Arrange them cut-side down on one side of a large rimmed sheet pan and roast for 16 minutes.

4. While the potatoes roast, toss together in a small baking dish:

   • 10 ounces whole Sungold tomatoes
   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon Diamond Crystal kosher salt
   • 1/4 teaspoon black pepper
   • 1/4 teaspoon red pepper flakes

   Once the potatoes have roasted for 16 minutes, put the tomato dish in the oven beside them and roast both for 6 minutes.

5. Make the basil-lemon oil by finely chopping and combining:

   • 1 packed cup basil
   • 1 1/2 tablespoons extra-virgin olive oil
   • 1 small garlic clove, finely grated
   • 1 teaspoon finely grated zest and 1 1/2 tablespoons juice from 1 organic lemon
   • 1 teaspoon Dijon mustard
   • 1 teaspoon honey
   • 1/4 teaspoon Diamond Crystal kosher salt

   Stir until spoonable and set aside.

6. After the tomatoes have roasted for 6 minutes and the potatoes for 22 minutes total, turn the potatoes and make room for the presalted salmon. Place the salmon on the pan and season it with 1/4 teaspoon black pepper. Roast the salmon, potatoes, and tomatoes together for about 9 minutes, until the salmon reaches 125°F at its thickest point and the tomatoes are blistered.

7. Rest the salmon for 5 minutes. Lightly crush several blistered tomatoes into their juices, then spoon the tomatoes onto two warm plates. Add the crisp potatoes and salmon, and finish with the basil-lemon oil.

Want more detail? See the temperature guide.