Careme

Ingredients

• Organic Ground Chicken, 16 OZ

  16 ounces $7.99
• Organic Slicing Cucumbers

  1 large cucumber $1.10
• Organic Jasmine Thai White Rice

  3/4 cup dry $4.19
• Green Onion

  3 green onions $1.39
• Cilantro Bunch

  1/2 cup chopped $1.19
• Lime

  1 lime $0.69
• Water

  1 1/4 cups
• Neutral cooking oil

  1 tablespoon
• Garlic

  2 cloves
• Fish sauce

  1 tablespoon plus 1 teaspoon
• Low-sodium soy sauce

  1 tablespoon
• Brown sugar

  2 teaspoons
• Crushed red pepper flakes

  1/2 teaspoon
• Kosher salt

  1/4 teaspoon

Instructions

1. Rinse 3/4 cup dry jasmine rice, then combine it with 1 1/4 cups water in a small saucepan. Bring to a boil, cover, reduce the heat to low, and simmer for 15 minutes; remove from the heat and rest, covered, for 5 minutes.
2. While the rice cooks, thinly slice 1 large cucumber and 1 green onion. Toss the slices with the juice of 1/2 lime, 1 teaspoon brown sugar, 1 teaspoon fish sauce, and 1/4 teaspoon kosher salt; refrigerate until plating.
3. Stir together the juice of 1/2 lime, 1 tablespoon fish sauce, 1 tablespoon low-sodium soy sauce, 1 teaspoon brown sugar, and 1/2 teaspoon crushed red pepper flakes in a small bowl.
4. Mince and immediately sauté 2 garlic cloves and the white parts of 2 thinly sliced green onions in 1 tablespoon neutral cooking oil over medium-high heat for 30 seconds. Add 16 ounces organic ground chicken and sauté for 6–8 minutes, breaking it into small crumbles, until it reaches 165°F.
5. Pour in all of the prepared sauce and sauté for 1–2 minutes, stirring until evenly coated and glossy; remove from the heat.
6. Divide all cooked rice made from 3/4 cup dry rice between 2 bowls. Top with the cooked 16 ounces ground chicken, all cucumber salad made from 1 large cucumber, 1/2 cup chopped cilantro, and the green parts from 2 green onions.

Ingredients

• Pacific Cod Fillet

  12 ounces $14.99
• Organic Zucchini Squash

  12 ounces (about 2 medium) $2.77
• Organic Heirloom Tomatoes

  12 ounces (about 2 medium) $4.43
• Red Bell Peppers

  1 medium $3.99
• Sweet Onion

  1/2 medium $1.79
• Organic Garlic, 3 CT

  2 cloves $2.89
• Organic Lemons

  1 lemon $1.29
• Italian Parsley Bunch

  1/4 cup chopped $1.49
• Refined avocado oil

  3 tablespoons plus 2 teaspoons
• Red wine vinegar

  1 tablespoon
• Smoked paprika

  1 teaspoon
• Kosher salt

  1 teaspoon
• Black pepper

  1/2 teaspoon

Instructions

1. Before heating the grill, dice 1/2 medium sweet onion and 1 medium red bell pepper and combine them in a bowl; dice 12 ounces heirloom tomatoes, mince 2 garlic cloves, chop 1/4 cup Italian parsley, and zest and halve 1 lemon. Slice 12 ounces zucchini lengthwise into 1/2-inch planks. Pat 12 ounces Pacific cod dry, cover it, and return it to the refrigerator.
2. Preheat the grill to medium-high, about 425°F, for 10 minutes. Keep a medium cast-iron skillet off the heat while the grill preheats.
3. Add 1 tablespoon refined avocado oil and the prepared mixture of 1/2 medium sweet onion and 1 medium red bell pepper to the unheated skillet. Set the skillet on the grill and cook for 5 minutes once the vegetables begin sizzling. Stir in the prepared 12 ounces heirloom tomatoes, 2 minced garlic cloves, 1 teaspoon smoked paprika, and 1/2 teaspoon kosher salt; cook for 7 minutes. Stir in 1 tablespoon red wine vinegar, remove the skillet from the grill, and cover it to keep warm.
4. Coat the prepared 12 ounces Pacific cod with 1 tablespoon refined avocado oil, the zest from 1 lemon, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Coat the prepared 12 ounces zucchini with 1 tablespoon refined avocado oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
5. Scrape the hot grill grates clean. Using long tongs and a folded paper towel, carefully wipe the grates with 2 teaspoons refined avocado oil. Place the seasoned 12 ounces cod and 12 ounces zucchini on the oiled grates; grill undisturbed for 3 to 4 minutes per side, turning carefully with a wide fish spatula, until the zucchini is charred and the cod reaches 145°F. Rest the cod for 3 minutes.
6. Divide the warm piperade between 2 plates and arrange the grilled portions alongside it. Squeeze the juice from 1 lemon over the plates, scatter with 1/4 cup chopped Italian parsley, and serve.

Ingredients

• Chicken Drumsticks

  1 1/2 pounds (about 4–6 drumsticks) $3.49
• Bi-color Corn

  2 ears $0.79
• Organic Zucchini Squash

  8 ounces $2.77
• Olive oil

  2 tablespoons
• Cajun seasoning

  2 teaspoons
• Kosher salt

  1/2 teaspoon
• Garlic powder

  1/2 teaspoon
• Dried thyme

  1/2 teaspoon
• Apple cider vinegar

  1 tablespoon
• Honey

  1 teaspoon

Instructions

1. Preheat the oven to 425°F and line a large rimmed sheet pan. Cut the kernels from 2 ears Bi-color Corn, then halve and slice 8 ounces Organic Zucchini Squash into 1/2-inch pieces.
2. Pat 1 1/2 pounds Chicken Drumsticks dry, then coat them with 1 tablespoon olive oil, 1 1/2 teaspoons Cajun seasoning, and 1/4 teaspoon kosher salt. Arrange them on one side of the prepared pan.
3. Oven-roast the seasoned 1 1/2 pounds Chicken Drumsticks for 20 minutes.
4. Toss the prepared kernels from 2 ears Bi-color Corn and 8 ounces Organic Zucchini Squash with 1 tablespoon olive oil, 1/2 teaspoon Cajun seasoning, 1/4 teaspoon kosher salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried thyme. Flip the 1 1/2 pounds Chicken Drumsticks, spread the vegetables on the other side, and roast everything for 18–22 minutes, until the chicken reaches at least 165°F and the vegetables are browned.
5. Whisk 1 tablespoon apple cider vinegar with 1 teaspoon honey, then drizzle the mixture over the roasted vegetables. Rest the roasted Chicken Drumsticks for 5 minutes.
6. Divide the Cajun-roasted Chicken Drumsticks and corn-zucchini mixture between 2 plates, spooning any seasoned pan juices over the top.