Careme

Ingredients

• Signature SELECT/FARMS Baby Mini Red Potatoes

  12 ounces $3.99
• Hatch chile pepper

  1 large $0.62
• Lime

  1 medium, enough for 2 tablespoons juice $0.50
• Red onion

  1/4 cup finely diced $1.49
• Cilantro

  1/4 cup chopped $0.99
• Garlic

  1 small clove, finely grated $0.50
• Water

  1 quart
• Diamond Crystal kosher salt

  20 grams
• Extra-virgin olive oil

  2 tablespoons
• Ground cumin

  1/2 teaspoon
• Smoked paprika

  1/4 teaspoon
• Black pepper

  1/8 teaspoon

Instructions

1. Halve 12 ounces baby red potatoes; quarter any that are larger than 1 1/2 inches so they cook evenly.

2. Place 1 large Hatch chile in a dry skillet over medium-high heat. Cook for 7 to 8 minutes, turning occasionally, until blistered and blackened in spots. Cover the skillet, remove it from the heat, and steam the chile for 5 minutes. Rub off the loose skin, discard the stem and seeds, and dice the flesh.

3. While the chile cooks, place the prepared potatoes in a saucepan with 1 quart water and 20 grams Diamond Crystal kosher salt. Bring to a boil over high heat, then reduce to a steady simmer and cook for 10 to 12 minutes, until the potatoes are creamy inside and easily pierced with a knife. Drain thoroughly.

4. Make the chile-lime dressing by whisking together:

   • 2 tablespoons fresh lime juice
   • 2 tablespoons extra-virgin olive oil
   • 1/4 cup finely diced red onion
   • 1/4 cup chopped cilantro
   • 1 small finely grated garlic clove
   • 1/2 teaspoon ground cumin
   • 1/4 teaspoon smoked paprika
   • 1/8 teaspoon black pepper

5. Return the warm potatoes to the dry saucepan. Add the diced Hatch chile and chile-lime dressing, then gently toss over low heat for 1 minute so the potatoes absorb the dressing without breaking apart.

6. Remove from the heat and let stand for 5 minutes. Toss once more, then plate in a shallow serving bowl for two as a warm or room-temperature BBQ side.

Want more detail? See the temperature guide.

Ingredients

• Eggplant

  1 large (about 1 pound) $3.99
• Vine Ripe Tomato

  8 ounces $1.50
• Red Onion

  2 ounces $1.49
• Garlic

  1 clove $0.50
• Cilantro

  1/4 cup loosely packed leaves and tender stems $0.99
• Walnut halves

  2 ounces
• Extra-virgin olive oil

  2 tablespoons
• Red wine vinegar

  1 tablespoon
• Ground coriander

  1/2 teaspoon
• Smoked paprika

  1/4 teaspoon
• Fine sea salt

  7 grams, divided
• Freshly ground black pepper

  1/2 teaspoon, divided

Instructions

1. Heat the oven to 425°F with a rack in the upper third. Line a rimmed sheet pan with parchment paper.

2. Spread 2 ounces walnut halves on the sheet pan and toast until fragrant, about 5 minutes. Transfer the toasted walnuts to a cutting board, coarsely chop them, and set aside.

3. Cut 1 large eggplant into 1-inch cubes. On the sheet pan, toss together:

   • 1 large cubed eggplant
   • 2 tablespoons extra-virgin olive oil
   • 1/2 teaspoon ground coriander
   • 1/4 teaspoon smoked paprika
   • 4.5 grams fine sea salt
   • 1/4 teaspoon freshly ground black pepper

   Spread in one layer and roast for 22 to 25 minutes, turning once, until deeply browned and tender.

4. While the eggplant roasts, make the tomato-herb mixture. Combine in a serving bowl:

   • 8 ounces Vine Ripe Tomato, cut into 3/4-inch pieces
   • 2 ounces red onion, thinly sliced
   • 1 garlic clove, finely grated
   • 1/4 cup loosely packed cilantro leaves and tender stems, chopped
   • 1 tablespoon red wine vinegar
   • 2.5 grams fine sea salt
   • 1/4 teaspoon freshly ground black pepper

   Let stand until the eggplant is ready so the onion softens slightly and the tomato releases some juice.

5. Let the roasted eggplant cool on the pan for 10 minutes. Fold it and the toasted walnuts into the tomato-herb mixture, then let the salad stand for 2 minutes so the eggplant absorbs the dressing.

6. Spoon onto a shallow platter and serve warm or at room temperature as a BBQ side for 2.

Want more detail? See the temperature guide.

Ingredients

• Open Nature wild-caught North Atlantic colossal sea scallops

  16 ounces $27.99
• red bell pepper

  1 large, about 8 ounces $1.99
• red Roma tomatoes

  12 ounces, about 4 medium $0.37
• yellow onion

  6 ounces, about 1 small $0.97
• garlic

  2 cloves $0.50
• Italian parsley

  1/4 cup chopped $0.99
• lemon

  1 medium $0.99
• Signature SELECT enriched long-grain rice

  1 cup $2.59
• water

  1 1/2 cups
• Diamond Crystal kosher salt

  9.5 grams
• black pepper

  1/2 teaspoon
• extra-virgin olive oil

  3 tablespoons
• smoked paprika

  3/4 teaspoon
• crushed red pepper flakes

  1/8 teaspoon
• red wine vinegar

  2 teaspoons
• bay leaf

  1
• unsalted butter

  1 tablespoon

Instructions

1. Prepare the late-summer vegetables and garnishes:

   • Thinly slice 1 large red bell pepper, about 8 ounces.
   • Thinly slice 6 ounces yellow onion.
   • Dice 12 ounces Roma tomatoes.
   • Mince 2 garlic cloves.
   • Chop 1/4 cup Italian parsley.
   • Finely grate 1 teaspoon zest from 1 medium lemon, squeeze one half to obtain 1 tablespoon juice, and cut the other half into 3 wedges.

   Set each prepared ingredient aside separately.

2. Remove the side muscles from 16 ounces sea scallops and pat the scallops very dry. Season all over with 4.5 grams Diamond Crystal kosher salt and 1/4 teaspoon black pepper; leave uncovered for 10 minutes, then blot the surfaces once more before searing.

3. While the scallops presalt, rinse 1 cup long-grain rice until the water is nearly clear. Combine the rice in a saucepan with 1 1/2 cups water, 2 grams Diamond Crystal kosher salt, and 1 bay leaf. 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; discard the bay leaf and fluff.

4. While the rice cooks, heat 1 1/2 tablespoons extra-virgin olive oil in a wide skillet over medium heat. Add the prepared onion and bell pepper; cook for 8 minutes, stirring occasionally, until supple and lightly golden. Stir in the prepared garlic with 3/4 teaspoon smoked paprika and 1/8 teaspoon crushed red pepper flakes for 30 seconds. Add the prepared tomatoes, 3 grams Diamond Crystal kosher salt, and 1/4 teaspoon black pepper; simmer for 7 to 9 minutes, until saucy but still colorful. Stir in 2 teaspoons red wine vinegar, the prepared 1 teaspoon lemon zest, the prepared 1 tablespoon lemon juice, and 2 tablespoons prepared parsley. Transfer the piperade to a bowl and keep warm.

5. Wipe out the skillet and heat 1 1/2 tablespoons extra-virgin olive oil over medium-high heat until shimmering. Arrange the scallops in one uncrowded layer and sear without moving for about 2 minutes, until deeply golden. Turn, add 1 tablespoon unsalted butter, and baste for 1 to 2 minutes, pulling the scallops at 125°F. Transfer them to a warm plate and rest for 2 minutes.

6. Divide the rice among 3 shallow bowls and spoon the piperade partly over and around it. Arrange the scallops on top, drizzle with their browned butter, and finish with the remaining 2 tablespoons prepared parsley. Plate with the 3 prepared lemon wedges.

Want more detail? See the temperature guide.

Ingredients

• USDA Choice beef tenderloin filet mignon steak

  1 lb $28.99
• French green beans

  8 oz $2.99
• fresh blackberries

  6 oz $3.50
• shallot

  1 small shallot (about 1 oz) $0.50
• garlic

  1 clove $0.50
• fresh dill

  2 tbsp chopped $2.49
• walnuts

  1/3 cup
• dry red wine

  1/2 cup
• red wine vinegar

  1 tbsp
• honey

  2 tsp
• ground coriander

  1 tsp
• unsalted butter

  3 tbsp
• olive oil

  1 tbsp
• fine sea salt

  8.25 g, divided
• freshly ground black pepper

  1 1/4 tsp, divided
• water

  1/4 cup
• DAOU Pessimist 2021 Red Blend Wine - 750 Ml

  1 bottle $17.77

Instructions

1. Pat 1 lb filet mignon dry and portion it into 3 equal medallions if needed. Season all over with 5.5 g fine sea salt and 1 teaspoon black pepper; leave at room temperature for 20 minutes while completing the prep.

2. Finely mince 1 small shallot. Mince 1 garlic clove, finely chop 1/3 cup walnuts, and chop 2 tablespoons dill. Combine the garlic, walnuts, and 1 tablespoon dill as the bean garnish; reserve the other 1 tablespoon dill separately for plating.

3. Heat 2 teaspoons olive oil in a heavy skillet over medium-high heat until shimmering. Sear the filet medallions for 2 to 3 minutes per flat side, then briefly brown the edges, pulling them at 125°F for medium-rare. Transfer to a warm plate and rest for 8 minutes.

4. Lower the steak skillet to medium and add:

   • the prepared shallot
   • 6 oz fresh blackberries
   • 1/2 cup dry red wine
   • 1 tbsp red wine vinegar
   • 2 tsp honey
   • 1 tsp ground coriander

   Scrape up the browned bits and simmer for 6 to 7 minutes, crushing about half the berries, until the sauce lightly coats a spoon.

5. While the sauce reduces, put 8 oz green beans and 1/4 cup water in a second skillet over medium-high heat. Cover and steam for 4 minutes; uncover and cook until the water evaporates. Add:

   • 1 tsp olive oil
   • 1 tbsp unsalted butter
   • 2.25 g fine sea salt
   • the prepared bean garnish

   Sauté for 2 minutes, until the beans are crisp-tender and the walnuts smell toasted.

6. Remove the blackberry sauce from the heat. Swirl in 2 tablespoons unsalted butter, 0.5 g fine sea salt, and 1/4 teaspoon black pepper until glossy.

7. Spoon the blackberry sauce onto three warm plates. Arrange the walnut-dill green beans alongside, set one rested filet medallion over each portion of sauce, and finish with the reserved 1 tablespoon dill.

Want more detail? See the temperature guide.