Careme

Ingredients

• Boneless Pork Loin Chop

  2 chops (12 ounces total) $6.21
• Organic Zucchini Squash

  12 ounces $2.77
• Bi-color Corn

  2 ears $0.79
• Organic Heirloom Tomatoes

  8 ounces $4.43
• Cilantro Bunch

  1/4 cup chopped $1.19
• Lime

  1 $0.69
• Organic Garlic

  1 clove $2.89
• Olive oil

  2 tablespoons
• Ground cumin

  1 teaspoon
• Chili powder

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Kosher salt

  1 teaspoon
• Black pepper

  1/2 teaspoon

Instructions

1. Preheat a grill to medium-high, about 425°F. Pat 2 pork chops (12 ounces total) dry, then coat them with 1/2 tablespoon olive oil, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
2. Cut 12 ounces zucchini lengthwise into 1/2-inch planks; toss with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
3. Grill the seasoned 12 ounces pork for 4–5 minutes per side, until lightly charred and 145°F at the center; transfer it to a board and rest for 5 minutes. At the same time, grill 2 ears corn for 8–10 minutes, turning occasionally, until spotted with char.
4. Grill the seasoned 12 ounces zucchini for 3–4 minutes per side, until browned and just tender, then transfer it to a platter.
5. Cut the kernels from the grilled 2 ears corn. Combine them with 8 ounces diced heirloom tomatoes, 1/4 cup chopped cilantro, 1 minced garlic clove, the juice and zest of 1 lime, 1/2 tablespoon olive oil, and 1/4 teaspoon kosher salt.
6. Slice the rested 12 ounces pork and divide it between two plates; add the grilled 12 ounces zucchini and spoon all of the corn-tomato salsa over and alongside the pork.

Ingredients

• Alaskan Sockeye Salmon Fillet

  12 ounces, cut into 2 portions $20.44
• Organic Slicing Cucumbers

  1 large cucumber, about 10 ounces $1.10
• Sushi White Short Grain Rice

  3/4 cup $2.69
• Green Onion

  2 green onions $1.39
• Water

  1 cup
• Rice vinegar

  3 tablespoons
• Low-sodium soy sauce

  2 tablespoons
• Granulated sugar

  2 teaspoons
• Brown sugar

  1 tablespoon
• Fresh grated ginger

  1 teaspoon
• Toasted sesame oil

  1 teaspoon
• Neutral cooking oil

  2 teaspoons
• Kosher salt

  1/2 teaspoon
• Toasted sesame seeds

  1 teaspoon

Instructions

1. Rinse 3/4 cup sushi rice until the water runs mostly clear. Combine the 3/4 cup rinsed rice with 1 cup water in a small saucepan, bring to a boil, cover, and cook over low heat for 15 minutes; remove from the heat and rest, covered, for 10 minutes.
2. Thinly slice 1 large cucumber and 1 green onion. Toss them with 2 tablespoons rice vinegar, 2 teaspoons granulated sugar, and 1/4 teaspoon kosher salt; refrigerate while the rest of the meal cooks.
3. Whisk together 2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 1 teaspoon grated ginger, and 1 teaspoon toasted sesame oil to make about 1/4 cup glaze.
4. Pat 12 ounces salmon dry and season it with 1/4 teaspoon kosher salt. Heat 2 teaspoons neutral cooking oil in a skillet over medium-high heat, add both salmon portions presentation-side down, and sear without moving for 4 minutes.
5. Turn both salmon portions, pour in all of the prepared glaze, and cook for 3 to 5 minutes, spooning the glaze over the fish, until the thickest part reaches 145°F; remove the skillet from the heat and let the fish rest for 2 minutes.
6. Divide all of the cooked rice between 2 bowls and add 1 salmon portion and half of the cucumber salad to each. Spoon the pan glaze over both portions, then garnish with 1 thinly sliced green onion and 1 teaspoon toasted sesame seeds.

Ingredients

• Littleneck Clams

  2 pounds $6.99
• Bi-color Corn

  2 ears $0.79
• Yellow Potato

  12 ounces $1.69
• Organic Lemons

  1 lemon, yielding 1 teaspoon zest and 2 tablespoons juice $1.29
• Organic Garlic

  2 cloves $2.89
• Italian Parsley Bunch

  2 tablespoons chopped $1.49
• Unsalted butter

  2 tablespoons
• Olive oil

  1 tablespoon
• Dry white wine

  1/2 cup
• Low-sodium chicken or vegetable broth

  1/2 cup
• Dried thyme

  1/2 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon
• Black pepper

  1/4 teaspoon

Instructions

1. Scrub 2 pounds Littleneck Clams under cold water, discarding any cracked clams or open clams that do not close when tapped. Shuck 2 ears Bi-color Corn, slice off the kernels, and reserve both cobs. Dice 12 ounces Yellow Potato into 1/2-inch pieces, mince 2 cloves Organic Garlic, chop 2 tablespoons Italian Parsley, and zest and juice 1 Organic Lemon to yield 1 teaspoon zest and 2 tablespoons juice.
2. Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a wide lidded pot over medium heat. Add 2 minced garlic cloves, 1/2 teaspoon dried thyme, and 1/4 teaspoon crushed red pepper flakes; cook for 1 minute.
3. Add 12 ounces diced Yellow Potato, the 2 reserved corn cobs, 1/2 cup dry white wine, and 1/2 cup low-sodium chicken or vegetable broth. Cover and simmer over medium-low heat for 10 to 12 minutes, until the potatoes are nearly tender.
4. Discard the 2 corn cobs. Add the kernels from 2 ears Bi-color Corn and 2 pounds scrubbed Littleneck Clams. Cover tightly and steam over medium-high heat for 6 to 8 minutes, shaking the pot once, until the clams open; discard any clams that remain closed.
5. Turn off the heat and stir in 1 tablespoon unsalted butter, 1 teaspoon lemon zest, 2 tablespoons lemon juice, 2 tablespoons chopped Italian Parsley, and 1/4 teaspoon black pepper.
6. Divide the steamer and its broth between two shallow bowls, arranging the opened shells, golden corn, and potatoes on top for serving.