Careme

Ingredients

• 365 by Whole Foods Market Ground Chicken, Step 2, 16 Ounce 1 package (16 oz) $5.99
• Organic Carrot Bag, 16 OZ 12 oz carrots, peeled if needed and cut into coins $1.69
• Green Asparagus 1 bunch, woody ends trimmed $4.99
• Organic Yellow Onion 1 small onion, finely diced $2.69
• Organic Garlic, 3 CT 2 cloves, minced $2.89
• Organic Chives, 0.5 OZ 2 tablespoons, finely sliced $2.99
• Organic Dill Bunch 2 tablespoons, chopped $2.49
• Organic Lemon 1 lemon, zested and halved $1.29
• Organic Young Ginger Root 1 tablespoon, finely grated $15.99
• Pantry item: olive oil 3 tablespoons
• Pantry item: panko breadcrumbs 1/4 cup
• Pantry item: egg 1
• Pantry item: ground cumin 1 teaspoon
• Pantry item: smoked paprika 1 teaspoon
• Pantry item: salt to taste
• Pantry item: black pepper to taste
• Pantry item: butter or extra olive oil 1 tablespoon

Instructions

1. Preheat the oven to 425°F. Line a sheet pan with parchment or foil. Bring a medium pot of salted water to a boil for the carrots.
2. Peel and cut 12 ounces Organic Carrot Bag carrots into coins. Trim 1 bunch Green Asparagus and keep the spears long for a bold plated shape. Finely dice 1 small Organic Yellow Onion, mince 2 cloves Organic Garlic, slice 2 tablespoons Organic Chives, chop 2 tablespoons Organic Dill, zest 1 Organic Lemon and cut it in half, and grate 1 tablespoon Organic Young Ginger Root.
3. In a mixing bowl, combine 1 package (16 oz) 365 by Whole Foods Market Ground Chicken, half of the diced onion, 2 cloves minced garlic, 2 tablespoons chopped dill, 1 tablespoon sliced chives, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/4 cup panko breadcrumbs, 1 egg, 1 teaspoon lemon zest, 1 tablespoon olive oil, 3/4 teaspoon salt, and several grinds of black pepper. Mix gently just until combined.
4. With damp hands, shape the chicken mixture into 4 long smooth kofta logs, each about 6 to 7 inches long and slightly tapered. Arrange them on one side of the sheet pan with space between each one.
5. Toss the 1 bunch trimmed Green Asparagus with 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper. Lay the asparagus in a neat parallel bundle on the other side of the sheet pan.
6. Roast the kofta logs and asparagus at 425°F for 16 to 18 minutes, turning the kofta once halfway, until the chicken is fully cooked and the asparagus is lightly blistered but still bright green.
7. While the pan roasts, boil the 12 ounces carrot coins with the remaining diced onion for 12 to 14 minutes until very tender. Drain well, then return to the pot. Add 1 tablespoon grated ginger, 1 tablespoon butter or extra olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, and a few grinds of black pepper. Mash until mostly smooth with a little texture remaining.
8. Taste the carrot-ginger mash and brighten with a little more lemon juice if needed. Taste the asparagus and kofta when they come out and finish with a light squeeze from the remaining lemon half.
9. To plate, swipe a long oval of carrot-ginger mash across each plate. Set 2 roasted chicken kofta logs lengthwise on the mash for each serving. Lean several asparagus spears alongside, keeping the arrangement sleek and elongated. Scatter the remaining 1 tablespoon chives over the top and finish with a drizzle of olive oil.
10. Optional wine pairing: serve with Pinot Noir or dry Riesling. The red echoes the roasted chicken and herbs, while the white highlights the lemon, ginger, and spring vegetables.