Careme

Ingredients

• Coho Salmon Fillet

  12 ounces $15.99
• Bi-color Corn

  2 ears $0.79
• Organic Sungold Cherry Tomatoes

  6 ounces $4.43
• Green Onion

  2 green onions $1.39
• Organic Basil

  1/4 cup chopped $2.99
• Organic Lemons

  1 medium lemon, for 1 teaspoon zest and 2 tablespoons juice $1.29
• Unsalted butter

  3 tablespoons, softened
• Extra-virgin olive oil

  2 tablespoons
• Honey

  1 teaspoon
• Kosher salt

  2 teaspoons
• Black pepper

  1/2 teaspoon
• Smoked paprika

  1/4 teaspoon

Instructions

1. Preheat a clean grill to medium-high heat, about 425–450°F, with one cooler area for managing flare-ups.

2. Prepare the produce: shuck 2 ears Bi-color Corn; halve 6 ounces Organic Sungold Cherry Tomatoes; thinly slice 2 green onions; and chop 1/4 cup basil. Zest and juice 1 medium lemon to obtain 1 teaspoon zest and 2 tablespoons juice.

3. Pat 12 ounces Coho Salmon Fillet dry and coat it with:

   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon kosher salt
   • 1/4 teaspoon black pepper
   • 1/4 teaspoon smoked paprika

   Let the seasoned salmon stand for 10 minutes while making the butter.

4. Make the lemon-basil butter by stirring together:

   • 3 tablespoons softened unsalted butter
   • 2 tablespoons chopped basil
   • 1 sliced green onion
   • 1 teaspoon lemon zest
   • 1 tablespoon lemon juice
   • 1 teaspoon honey
   • 1/2 teaspoon kosher salt
   • 1/8 teaspoon black pepper

   Set the lemon-basil butter aside at room temperature.

5. Rub the 2 shucked ears of corn with 1 tablespoon extra-virgin olive oil. Place the corn on the grill and cook for 5 minutes, turning occasionally.

6. Add the seasoned salmon to the grill skin-side down if skin-on. Grill the salmon for 4 minutes, then carefully turn and cook for 1–2 minutes more, checking early if the fillet is thin. Remove it at 125–130°F for medium if using properly handled fish and comfortable with medium salmon, or at 145°F for fully cooked fish per USDA guidance. Continue turning the corn as needed until tender and charred, 10–12 minutes total, then remove it from the grill. Rest the salmon for 3 minutes.

7. Cut the kernels from the grilled corn and toss them with:

   • 6 ounces halved Sungold tomatoes
   • 1 sliced green onion
   • 2 tablespoons chopped basil
   • 1 tablespoon lemon juice
   • 1/2 teaspoon kosher salt
   • 1/8 teaspoon black pepper

   Keep the corn-tomato salad slightly warm for serving.

8. Divide the warm corn-tomato salad between two plates. Add the grilled coho, spoon all the lemon-basil butter over the fish, and serve immediately.

Ingredients

• Ground Pork NAE, 16 OZ

  12 ounces $5.99
• Organic Red Cabbage

  12 ounces $1.99
• Yellow Potato

  10 ounces $1.69
• Yellow Onion

  4 ounces $1.49
• Olive oil

  2 tablespoons
• Dijon mustard

  1 teaspoon
• Dried marjoram

  1 teaspoon
• Caraway seeds

  1/2 teaspoon
• Kosher salt

  1 3/4 teaspoons
• Black pepper

  1/2 teaspoon
• Apple cider vinegar

  2 tablespoons
• Light brown sugar

  2 teaspoons
• Water

  1/4 cup

Instructions

1. Preheat the oven to 425°F with a rack in the upper third. Place a rimmed sheet pan in the oven while it heats.

2. Prepare the vegetables: cut 10 ounces Yellow Potato into 1/2-inch cubes, thinly slice 12 ounces Organic Red Cabbage, and thinly slice 4 ounces Yellow Onion.

3. Gently combine the following pork-patty ingredients:

   • 12 ounces Ground Pork NAE
   • 1 teaspoon Dijon mustard
   • 1 teaspoon dried marjoram
   • 3/4 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Shape the mixture into four oval patties about 1/2 inch thick.

4. Toss the diced potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Carefully spread them on the hot sheet pan and roast for 24–28 minutes, turning after 15 minutes, until crisp and tender.

5. When the potatoes have about 14 minutes left, heat 1/2 tablespoon olive oil in a large skillet over medium heat. Add the sliced onion and cook for 3 minutes. Stir in 1/2 teaspoon caraway seeds and cook for 30 seconds, until fragrant.

6. Add the sliced cabbage to the onion along with:

   • 2 tablespoons apple cider vinegar
   • 2 teaspoons light brown sugar
   • 1/4 cup water
   • 1/2 teaspoon kosher salt

   Cook over medium-high heat for 8–10 minutes, stirring occasionally, until tender-crisp and glossy and the liquid has mostly evaporated.

7. As soon as the cabbage starts cooking, heat 1/2 tablespoon olive oil in a second skillet over medium-high heat. Pan-fry the pork patties for 4–5 minutes per side, until browned and their centers reach 160°F. Rest them for 3 minutes; the cabbage and potatoes should finish during this time.

8. Divide the hot roasted potatoes and sweet-sour cabbage between two plates, then add two pork patties to each plate and serve immediately.

Ingredients

• Organic Boneless Pork Loin Chops, 12 OZ

  12 ounces $9.99
• Organic Heirloom Tomatoes

  12 ounces $4.43
• Polenta, 17.6 OZ

  17.6 ounces $2.49
• Organic Rosemary

  1 tablespoon chopped $2.99
• garlic

  2 cloves
• extra-virgin olive oil

  2 tablespoons
• kosher salt

  1 1/2 teaspoons
• black pepper

  1/2 teaspoon
• balsamic vinegar

  1 tablespoon
• water

  1/4 cup
• unsalted butter

  1 tablespoon

Instructions

1. Prepare the main components:

   • Cut 17.6 ounces polenta into eight equal rounds.
   • Cut 12 ounces heirloom tomatoes into bite-size wedges.
   • Finely chop 1 tablespoon rosemary.
   • Mince 2 garlic cloves.

   Keep each component separate.

2. Pat 12 ounces pork loin chops dry and season both sides with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Let stand for 10 minutes while heating a large skillet over medium-high.

3. Add 1 tablespoon extra-virgin olive oil to the hot skillet. Sear the polenta rounds until crisp and golden, 3 to 4 minutes per side. Divide them between two plates and tent loosely with foil. Carefully wipe the hot skillet clean with a folded paper towel held with tongs.

4. Add 1 tablespoon extra-virgin olive oil to the clean skillet. Sear the seasoned pork chops for 3 to 5 minutes per side, adjusting the heat to prevent scorching, until the thickest part reaches 145°F. Transfer the chops to a board and rest for at least 5 minutes.

5. Reduce the heat to medium. Add the prepared tomatoes, garlic, and rosemary with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; cook until the tomatoes soften and release some juice, about 3 minutes. Stir in 1 tablespoon balsamic vinegar and 1/4 cup water, scraping up the browned bits, and simmer for 2 minutes. Remove from the heat and swirl in 1 tablespoon unsalted butter.

6. Place one rested pork chop over four golden polenta rounds on each plate, then spoon the heirloom tomato pan sauce generously over and around the pork.