Careme Recipes

Ingredients

• Fresh wild rockfish fillet 1 lb $6.99/lb sale
• Green asparagus 1 bunch $3.99 sale
• Carrots 1 lb from 2 lb bag $2.99
• Organic fresh dill 0.5 oz pack, use 2 tablespoons chopped $2.49
• Organic garlic bulbs 1 bulb, use 3 cloves $2.49
• Organic yellow onion 1 medium, use 1/2 onion $1.87
• Organic lemon substitute not listed skip; use dill-garlic finish instead pantry
• Olive oil 2 1/2 tablespoons pantry
• Butter 1 tablespoon pantry
• Salt to taste pantry
• Black pepper to taste pantry
• Red pepper flakes pinch, optional pantry

Instructions

1. Prep 1 lb fresh wild rockfish fillet priced at $6.99 sale by patting it dry and cutting into 2 equal portions. Trim 1 bunch green asparagus priced at $3.99 sale. Peel and cut 1 lb carrots from the $2.99 bag into thin sticks. Thinly slice 1/2 medium organic yellow onion priced at $1.87 each. Mince 3 cloves from 1 organic garlic bulb priced at $2.49. Chop 2 tablespoons fresh dill from the $2.49 pack.
2. Heat the oven to 425°F. Toss the 1 lb carrot sticks and 1/2 sliced onion with 1 tablespoon olive oil, 1/2 teaspoon salt, and a few grinds of black pepper on a sheet pan. Roast for 10 minutes.
3. Add the trimmed asparagus to the same pan with 1/2 tablespoon olive oil, another pinch of salt, and black pepper. Push the vegetables to the sides and place the 2 rockfish portions in the center. Rub the fish with 1 tablespoon olive oil, 1/2 teaspoon salt, black pepper, and a pinch of red pepper flakes if using.
4. Roast the rockfish, asparagus, carrots, and onion for 10 to 12 minutes more, until the fish flakes easily and the asparagus is tender-crisp.
5. While the fish cooks, melt 1 tablespoon butter in a small skillet over medium-low heat. Add the 3 minced garlic cloves and cook 30 seconds. Stir in the 2 tablespoons chopped dill and 1 tablespoon water or olive oil to loosen into a spoonable herb finish. Do not brown the garlic.
6. Plate the roasted carrots, onion, and asparagus beside the rockfish. Spoon the warm dill-garlic butter over the fish and vegetables. Taste and add a final pinch of salt and pepper if needed.

Ingredients

• Chef's Counter Cilantro Lime Chicken Thigh 16 oz $4.99 sale
• Green cabbage 1/2 small head $3.38
• Organic green bell pepper 1 pepper $1.99
• Organic yellow onion 1 medium $1.87
• Organic cilantro 1 bunch, use 2 tablespoons chopped $2.49
• Organic cucumber 1 $1.99
• Organic garlic bulbs 1 bulb, use 2 cloves $2.49
• Organic green leaf lettuce 1 head, use 8 large leaves $3.49
• Olive oil 1 tablespoon pantry
• Salt to taste pantry
• Black pepper to taste pantry
• Ground cumin 1/2 teaspoon, optional pantry
• Chili flakes or chili powder 1/4 teaspoon, optional pantry

Instructions

1. Prep the 16 oz Chef's Counter Cilantro Lime Chicken Thigh priced at $4.99 sale by cutting into bite-size strips if needed. Thinly slice 1 medium organic yellow onion priced at $1.87 and 1 organic green bell pepper priced at $1.99. Shred about 3 cups from 1/2 small head green cabbage priced at $3.38. Dice 1 organic cucumber priced at $1.99. Mince 2 cloves from 1 organic garlic bulb priced at $2.49. Chop 2 tablespoons cilantro from the $2.49 bunch. Separate and wash 8 large leaves from 1 head organic green leaf lettuce priced at $3.49.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the 16 oz cilantro lime chicken thigh and cook for 5 to 7 minutes, stirring occasionally, until browned and cooked through.
3. Add the sliced onion, sliced green bell pepper, and minced 2 garlic cloves to the skillet. Season with 1/2 teaspoon salt, black pepper, 1/2 teaspoon ground cumin if using, and 1/4 teaspoon chili flakes if using. Cook 4 to 5 minutes until the vegetables soften and pick up a little char.
4. Add the 3 cups shredded cabbage to the skillet and toss for 2 to 3 minutes just until slightly wilted but still crisp. Stir in half of the chopped cilantro.
5. In a small bowl, combine the diced cucumber with the remaining chopped cilantro and a pinch of salt for a quick fresh topping.
6. Serve the chicken-pepper-cabbage mixture in the 8 lettuce leaves as cups, or as a bowl-style skillet dinner. Top with the cucumber-cilantro mixture and plenty of black pepper.

Ingredients

• Shrimp raw frozen 31 to 40 count 1 lb $5.99 sale
• Organic spaghetti squash 1 squash $7.96
• Signature Select white sliced mushrooms 8 oz from 8 oz pack $4.49
• Signature SELECT/FARMS Spinach 8 oz $1.50 sale
• Organic sweet onion 1 small $2.24
• Organic garlic bulbs 1 bulb, use 4 cloves $2.49
• Organic fresh thyme 0.5 oz pack, use 1 teaspoon leaves $2.49
• Butter 1 tablespoon pantry
• Olive oil 2 tablespoons pantry
• Salt to taste pantry
• Black pepper to taste pantry
• Red pepper flakes pinch, optional pantry
• Parmesan 2 tablespoons, optional pantry optional

Instructions

1. Heat the oven to 425°F. Halve 1 organic spaghetti squash priced at $7.96 lengthwise and scoop out the seeds. Rub the cut sides with 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper. Place cut-side down on a sheet pan and roast 25 to 30 minutes until tender.
2. While the squash roasts, thaw and pat dry 1 lb shrimp raw frozen 31 to 40 count priced at $5.99 sale. If needed, peel and devein. Thinly slice 1 small organic sweet onion priced at $2.24. Mince 4 cloves from 1 organic garlic bulb priced at $2.49. Clean 8 oz Signature Select white sliced mushrooms priced at $4.49 if needed. Pick 1 teaspoon thyme leaves from the $2.49 pack.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the 1 lb shrimp, season with 1/2 teaspoon salt, black pepper, and a pinch of red pepper flakes if using, and cook 1 to 2 minutes per side until just pink. Transfer to a plate.
4. Reduce the skillet to medium. Add 1 tablespoon butter and the sliced onion. Cook 2 minutes, then add the 8 oz mushrooms, the 4 minced garlic cloves, the 1 teaspoon thyme leaves, 1/2 teaspoon salt, and black pepper. Cook 5 to 6 minutes until the mushrooms brown and their moisture cooks off.
5. Add the full 8 oz bag of Signature SELECT/FARMS Spinach priced at $1.50 sale and cook 1 to 2 minutes until wilted. Return the cooked shrimp to the skillet and toss to combine.
6. When the spaghetti squash is tender, use a fork to scrape the strands into the shell. Divide the squash strands between 2 bowls or plates. Top with the shrimp, mushroom, and spinach mixture. Sprinkle with 2 tablespoons Parmesan if using and finish with black pepper.