Careme

Ingredients

• King Salmon Fillet

  12 ounces, cut into two 6-ounce fillets $29.99
• Bi-color Corn

  2 ears, shucked $0.79
• Organic Heirloom Tomatoes

  8 ounces $4.43
• Organic Basil

  0.5 ounce $2.99
• Organic Lemons

  1 lemon $1.29
• extra-virgin olive oil

  3 tablespoons
• Dijon mustard

  1 teaspoon
• honey

  1 teaspoon
• kosher salt

  2 teaspoons
• black pepper

  1/2 teaspoon

Instructions

1. Heat a clean grill to medium-high, about 425°F. Pat 12 ounces King Salmon Fillet dry, then coat it with 1 tablespoon extra-virgin olive oil, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper; let it stand for 10 minutes while preparing the vegetables.
2. Cut 8 ounces Organic Heirloom Tomatoes into bite-size wedges, roughly chop 0.5 ounce Organic Basil, and zest 1 Organic Lemon before squeezing its juice.
3. Whisk the chopped 0.5 ounce Organic Basil, zest and juice from 1 Organic Lemon, 1 tablespoon extra-virgin olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1/2 teaspoon kosher salt into a vinaigrette.
4. Coat 2 shucked ears Bi-color Corn with 1 tablespoon extra-virgin olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Grill the 2 ears for 8–10 minutes, turning occasionally, until tender and charred in spots; transfer them to a cutting board.
5. Grill the seasoned 12 ounces King Salmon Fillet for 4–5 minutes per side with the lid closed between turns, until the center reaches 145°F; transfer the 2 fillets to a plate and rest them for 5 minutes.
6. Cut the kernels from the 2 grilled ears Bi-color Corn and gently toss them with the prepared 8 ounces Organic Heirloom Tomatoes and half of the basil-lemon vinaigrette.
7. Divide the charred corn and tomato salad between 2 plates, add 1 rested salmon fillet to each, and spoon the other half of the basil-lemon vinaigrette over the fish before serving.

Ingredients

• Mary's ABF Ground Chicken Breast, 16 OZ

  1 pound $7.10
• Organic Zucchini Squash

  12 ounces $2.77
• Organic Red Bell Pepper

  1 medium $4.77
• Organic Jasmine Thai White Rice

  3/4 cup $4.19
• Organic Thai Basil

  1/2 cup loosely packed leaves $2.99
• Organic Shallots

  1 large $4.99
• Organic Garlic

  2 cloves $2.69
• Lime

  1 $0.69
• Water

  1 cup
• Neutral cooking oil

  2 tablespoons
• Fish sauce

  1 tablespoon
• Low-sodium soy sauce

  2 teaspoons
• Sambal oelek

  1 tablespoon
• Brown sugar

  2 teaspoons
• Kosher salt

  1 teaspoon
• Ground black pepper

  1/4 teaspoon

Instructions

1. Slice 12 ounces zucchini into half-moons, thinly slice 1 medium red bell pepper and 1 large shallot, mince 2 garlic cloves, and tear 1/2 cup Thai basil leaves. Zest and juice 1 lime, reserving both for the sauce.
2. Combine 3/4 cup jasmine rice, 1 cup water, and 1/4 teaspoon kosher salt 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. Whisk 1 tablespoon fish sauce, 2 teaspoons low-sodium soy sauce, 1 tablespoon sambal oelek, 2 teaspoons brown sugar, and the prepared zest and juice from 1 lime in a small bowl.
4. Heat 1 tablespoon neutral cooking oil in a large skillet over medium-high heat. Stir-fry 12 ounces sliced zucchini, 1 sliced red bell pepper, and 1/4 teaspoon kosher salt for 4–5 minutes, until crisp-tender and lightly browned; transfer the vegetables to a plate.
5. Add 1 tablespoon neutral cooking oil and 1 sliced shallot to the skillet and cook for 1 minute. Add 2 minced garlic cloves, 1 pound ground chicken, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper; stir-fry for 6–8 minutes, breaking up the chicken, until it reaches 165°F.
6. Return the cooked zucchini and red bell pepper to the skillet, pour in the prepared sauce, and stir-fry for 1–2 minutes until glossy. Fold in 1/2 cup torn Thai basil leaves and remove from the heat.
7. Fluff the cooked jasmine rice, divide it between 2 bowls, and top with the Malaysian-style chicken and zucchini stir-fry.

Ingredients

• Boneless Pork Loin Chop

  2 chops, about 12 ounces total $6.21
• Organic Heirloom Tomatoes

  12 ounces $4.43
• Organic Yellow Creamer Potatoes

  12 ounces $4.99
• Feta cheese

  1.5 ounces
• Lemon

  1/2 lemon
• Garlic

  2 cloves
• Extra-virgin olive oil

  2 tablespoons
• Dried oregano

  1 1/2 teaspoons
• Sweet paprika

  1/2 teaspoon
• Kosher salt

  2 1/4 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Preheat the oven to 425°F. Halve 12 ounces Organic Yellow Creamer Potatoes, cut 12 ounces Organic Heirloom Tomatoes into wedges, mince 2 garlic cloves, crumble 1.5 ounces feta cheese, and cut 1/2 lemon into wedges.
2. On a rimmed sheet pan, toss 12 ounces halved Organic Yellow Creamer Potatoes with 1 tablespoon extra-virgin olive oil, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Arrange cut-side down and roast for 15 minutes.
3. Pat 2 Boneless Pork Loin Chops, about 12 ounces total, dry. Coat them with 1 teaspoon extra-virgin olive oil, 1 teaspoon dried oregano, 1/2 teaspoon sweet paprika, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper; let stand while the potatoes roast.
4. Toss 12 ounces Organic Heirloom Tomato wedges with 2 teaspoons extra-virgin olive oil, 2 minced garlic cloves, 1/2 teaspoon dried oregano, and 1/2 teaspoon kosher salt.
5. After the potatoes have roasted for 15 minutes, turn them and add the seasoned 2 Boneless Pork Loin Chops and 12 ounces seasoned Organic Heirloom Tomato wedges. Roast for 10 to 14 minutes, until the pork reaches 145°F and the tomatoes soften.
6. Rest the 2 roasted Boneless Pork Loin Chops for 5 minutes. Place 1 chop on each of 2 plates, divide the roasted potatoes and tomatoes between them, and top with 3/4 ounce feta cheese per plate; divide the wedges from 1/2 lemon between the plates for squeezing.