Careme

Ingredients

• Certified Angus Beef Tri Tip Steak

  1 lb, about 2 steaks, 3/4–1 inch thick $12.99
• Simple Truth Organic Jasmine Rice

  3/4 cup dry (about 5 oz) $3.99
• Fresh Sweet Corn on the Cob

  2 ears $1.25
• Fresh Red Bell Pepper

  1 large $1.67
• Fresh Roma Tomatoes

  1/2 lb $1.99
• Organic Lime

  1 $1.50
• Garlic

  1 small clove $1.29
• Olive oil

  2 tablespoons
• Fine table salt

  2 1/4 teaspoons
• Dried oregano

  1/2 teaspoon
• Ground cumin

  1/4 teaspoon
• Ground chipotle chili

  1/8 teaspoon
• Bodega Catena Malbec Red Wine

  1 bottle $21.99

Instructions

1. Pat 1 lb tri-tip steaks dry and season all over with 1 teaspoon fine table salt. Leave them to season while you start the rice and prepare the vegetables.

2. Rinse 3/4 cup dry jasmine rice and drain. Combine in a small saucepan with 1 1/4 cups water and 1/4 teaspoon fine table salt. Bring to a boil, cover, and reduce to low. Cook for 15 minutes, then remove from the heat and leave covered for 10 minutes. Fluff before serving; prepare the other components while it cooks.

3. Husk 2 ears corn and cut the kernels from the cobs. Core and dice 1 large red bell pepper. Dice 1/2 lb Roma tomatoes and put them in a separate bowl with 1/4 teaspoon fine table salt.

4. Make the adult's dressing by combining the following in a small bowl:

   • Finely grated zest and juice of 1 lime
   • 1 small garlic clove, finely grated
   • 1 tablespoon olive oil
   • 1/2 teaspoon dried oregano, crushed between your fingers
   • 1/4 teaspoon ground cumin
   • 1/8 teaspoon ground chipotle chili

   Keep this dressing separate from the kids' portions.

5. Heat a large heavy skillet over medium-high heat for 2 minutes. Add 1 teaspoon olive oil and the seasoned steaks. Cook for 10–14 minutes total, turning every few minutes, until the center reaches 130°F. Transfer to a cutting board and rest for 8 minutes while you cook the vegetables.

6. Reduce the skillet heat to medium and add 2 teaspoons olive oil. Add the prepared corn and pepper with 3/4 teaspoon fine table salt. Cook for 7–9 minutes, stirring occasionally, until tender and lightly browned.

7. Slice the rested steak thinly across the grain, cutting the kids' shares into manageable bites. Build the adult's bowl with rice, steak, and about half the corn-pepper mixture and tomatoes; spoon the citrus-oregano dressing over it. Divide the other components between the kids' plates, keeping steak, rice, vegetables, and tomatoes separate.

Want more detail? See the temperature guide.

Ingredients

• Certified Angus Beef Boneless Flank Steak

  1 lb $14.99
• Smart Way Jasmine Rice

  3/4 cup dry (about 5 oz) $3.59
• Broccoli Crown

  12 oz $3.49
• Carrots

  4 oz $1.69
• Green onions

  2 $1.50
• Garlic

  2 cloves $1.29
• Ginger root

  2 teaspoons finely grated $4.99
• Fine sea salt

  1 1/4 teaspoons, divided
• Neutral cooking oil

  2 tablespoons, divided
• Soy sauce

  1 tablespoon plus 1 teaspoon, divided
• Brown sugar

  2 teaspoons
• Cornstarch

  1 teaspoon
• Toasted sesame oil

  1 teaspoon
• Rice vinegar

  2 teaspoons
• Crushed red pepper flakes

  1/4 teaspoon

Instructions

1. Slice 1 lb flank steak across the grain into 1/4-inch-thick strips, then shorten any long strips into bite-size pieces. Pat dry and season with 1/2 teaspoon fine sea salt. Set aside while preparing the rice and vegetables.

2. Rinse 3/4 cup dry jasmine rice and drain. Combine in a small saucepan with 1 1/4 cups water and 1/4 teaspoon fine sea salt. Bring to a boil, cover, reduce the heat to low, and cook for 15–18 minutes until tender. Remove from the heat and rest, covered, for 5 minutes. Prepare the other components while it cooks.

3. Cut 12 oz broccoli crown into small florets; peel and thinly slice the tender stem. Peel 4 oz carrots and cut into thin half-moons. Thinly slice 2 green onions, keeping whites and greens separate. Mince 2 garlic cloves and peel and finely grate enough ginger root to make 2 teaspoons; keep these adult-portion aromatics aside.

4. Make the mild steak glaze by stirring together in a small bowl:

   • 1 tablespoon soy sauce
   • 2 teaspoons brown sugar
   • 1 teaspoon cornstarch
   • 3 tablespoons water

   Set aside until the steak is ready.

5. Mix the adult finishing sauce in a separate small bowl:

   • 1 teaspoon soy sauce
   • 1 teaspoon toasted sesame oil
   • 2 teaspoons rice vinegar
   • 1/4 teaspoon crushed red pepper flakes

   Set aside for the adult vegetables.

6. Heat 2 teaspoons neutral cooking oil in a large skillet over medium-high heat. Add the prepared broccoli and carrots with 1/2 teaspoon fine sea salt. Stir-fry for 2 minutes, add 3 tablespoons water, and cover for 3 minutes. Uncover and cook for another 1–2 minutes, until crisp-tender and the water has evaporated. Transfer to a bowl.

7. Heat 1 teaspoon neutral cooking oil in the skillet over high heat. Add half the seasoned steak in a single layer and sear for 2–3 minutes, turning once, until browned. Transfer to a plate. Repeat with another 1 teaspoon neutral cooking oil and the other half of the steak. Return both batches to the skillet, stir the mild glaze, and add it. Toss for 30–60 seconds, until the sauce is thickened and glossy and the steak is just cooked through. Transfer the glazed steak to a clean bowl and rest for 3 minutes while finishing the adult vegetables.

8. Reduce the heat to medium and add the final 2 teaspoons neutral cooking oil to the skillet. Add the prepared garlic, ginger, and green onion whites; stir for 30 seconds. Add half the cooked vegetables and the adult finishing sauce, then toss for 1 minute. Remove from the heat and fold in about 6 oz of the cooked glazed steak.

9. Fluff the rice and divide among three plates, giving the adult a slightly larger share. Plate the adult steak-and-vegetable stir-fry over the rice and finish with the prepared green onion greens. Divide the remaining mild glazed steak and plain vegetables between the two kids’ plates, keeping steak, rice, and vegetables separate.

Want more detail? See the temperature guide.

Ingredients

• Fresh wild-caught coho salmon fillet

  1 lb $16.99
• Fresh bagged green beans

  12 oz $3.99
• Yukon Gold potatoes

  12 oz $1.49
• Red bell pepper

  1/2 large pepper, about 3 oz $1.67
• Roma tomatoes

  4 oz $1.99
• Yellow onion

  2 oz $0.99
• Garlic

  2 cloves $1.29
• Fresh basil

  2 tablespoons loosely packed leaves, about 1/8 oz $2.79
• Olive oil

  2 tablespoons plus 1 teaspoon
• Unsalted butter

  1 tablespoon
• Fine sea salt

  2 3/8 teaspoons, divided
• Smoked paprika

  1/4 teaspoon
• Red wine vinegar

  1 teaspoon
• Chateau De Sancerre White Wine

  1 bottle $42.99

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Line two baking sheets with parchment. Cut 12 oz Yukon Gold potatoes into 1/2-inch wedges. Toss on one sheet with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt, then spread out with a cut side down.

2. Pat 1 lb coho salmon dry and remove any pin bones. Divide into one 8-oz adult portion and two 4-oz children's portions. Season evenly with 1 teaspoon fine sea salt, place skin-side down on the second sheet, and refrigerate while you prepare the vegetables.

3. Prepare the pepper-tomato sauce vegetables:

   • 1/2 large red bell pepper, about 3 oz: remove seeds and cut into thin, short strips.
   • 4 oz Roma tomatoes: finely chop, keeping their juices.
   • 2 oz yellow onion: thinly slice.
   • 2 garlic cloves: finely chop.

4. Trim 12 oz green beans and set aside.

5. Put the potatoes on the upper oven rack and roast for 20 minutes. Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the prepared onion and pepper with 3/8 teaspoon fine sea salt (1/4 teaspoon plus 1/8 teaspoon). Cook for 7–8 minutes, stirring occasionally, until softened.

6. Add the prepared garlic and 1/4 teaspoon smoked paprika to the skillet; stir for 30 seconds. Add the prepared tomatoes and 2 tablespoons water. Reduce the heat to medium-low and simmer for 10–12 minutes, stirring occasionally, until soft and spoonably thick. Remove from the heat and stir in 1 tablespoon unsalted butter and 1 teaspoon red wine vinegar. Transfer the sauce to a bowl and cover to keep warm.

7. After the potatoes have roasted for 20 minutes, turn them and put the salmon on the lower rack. Roast the salmon for 9–13 minutes, checking the smaller portions first, until the center reaches 125°F. Transfer finished portions to a warm plate and rest for 3 minutes. Let the potatoes finish roasting until golden and tender, about 30–35 minutes total.

8. While the salmon roasts, wipe out the skillet. Add the trimmed beans, 1 teaspoon olive oil, 1/2 teaspoon fine sea salt, and 3 tablespoons water. Cover and cook over medium-high heat for 4 minutes. Uncover and cook for another 3–5 minutes, tossing, until the water evaporates and the beans are tender with a little bite.

9. Thinly slice 2 tablespoons loosely packed basil leaves. Spoon the pepper-tomato sauce onto the adult's plate, set the larger salmon portion over it, and scatter with the basil. Give the adult half the potatoes and beans. Divide the smaller salmon portions and the other half of the potatoes and beans between two children's plates, keeping each component separate.

Want more detail? See the temperature guide.