Careme Recipes

Ingredients

• Boneless skinless chicken thighs 1 pack $6.49
• Organic carrot bag, 16 oz 1 bag $1.69
• Organic green kale 1 bunch $2.99
• Organic sliced white mushrooms 1 pack (8 oz) $2.21
• Lemon 1 $0.89
• Yellow onion 1 medium $1.49
• Organic garlic, 3 ct 1 bulb $2.89
• Olive oil 2 1/2 tbsp
• Dijon mustard 1 tsp
• Honey 1 tsp
• Salt to taste
• Black pepper to taste

Instructions

1. Preheat oven to 425°F.
2. Cut 4 medium carrots into sticks. Slice 1/2 yellow onion. Tear 1/2 bunch kale. Mince 3 garlic cloves.
3. Mix 1 tbsp olive oil, zest and juice of 1/2 lemon, Dijon, honey, salt, and pepper. Coat chicken.
4. Toss carrots and onion with 1 tbsp olive oil, salt, and pepper on a sheet pan. Add chicken.
5. Roast 25 to 30 minutes until chicken is cooked through and carrots are tender.
6. Meanwhile sauté mushrooms in 1/2 tbsp olive oil over medium-high heat until browned. Add garlic, then kale and a splash of water; cook until wilted.
7. Plate chicken with roasted carrots and onion, plus the kale-mushroom sauté. Finish with remaining lemon.

Ingredients

• Ground pork, 16 oz 1 pack $5.99
• Organic napa cabbage 1 head $1.99
• Organic baby bella sliced mushrooms, 8 oz 1 pack $3.32
• Green onion 1 bunch $1.39
• Yellow onion 1 medium $1.49
• Organic garlic, 3 ct 1 bulb $2.89
• Organic ginger puree, 2.8 oz 1 tube $3.99
• Rice 1 cup dry
• Soy sauce 3 tbsp
• Brown sugar 2 tsp
• Rice vinegar 1 tbsp
• Sesame oil 2 tsp
• Neutral oil 1 tbsp
• Chili flakes to taste

Instructions

1. Cook 1 cup rice according to package directions.
2. Slice 1/2 yellow onion, green onions, and 1/2 head napa cabbage. Mince 2 garlic cloves.
3. Mix soy sauce, brown sugar, rice vinegar, sesame oil, 1 tsp ginger puree, and chili flakes.
4. Brown ground pork in neutral oil over medium-high heat, breaking it up.
5. Add onion, white parts of green onion, and garlic; cook 2 minutes.
6. Add mushrooms and cook until lightly browned.
7. Add napa cabbage and stir-fry until wilted but still a little crisp.
8. Pour in sauce and cook until glossy.
9. Serve over rice and top with green onion greens.

Ingredients

• Sablefish fillet 1 fillet pack $14.99
• Organic orange sweet potato 1 large potato $2.54
• Organic sliced white mushrooms 1 pack (8 oz) $2.21
• Organic roma tomatoes, 16 oz 1 pack $2.99
• Organic shallots 1 small shallot $4.99
• Organic garlic, 3 ct 1 bulb $2.89
• Lemon 1 $0.89
• Butter 1 tbsp
• Olive oil 1 1/2 tbsp
• Milk or plain yogurt 2 tbsp
• Salt to taste
• Black pepper to taste

Instructions

1. Preheat oven to 400°F.
2. Peel and cube 1 large sweet potato. Mince 1 small shallot and 2 garlic cloves. Halve about 8 oz roma tomatoes.
3. Boil sweet potato in salted water 12 to 15 minutes until tender.
4. Rub sablefish with 1/2 tbsp olive oil, salt, pepper, and 1 tsp lemon juice. Roast 12 to 16 minutes until just opaque and flaky.
5. Meanwhile heat 1 tbsp olive oil in a skillet. Cook shallot 1 minute, then add mushrooms and sauté until browned. Add tomatoes and garlic; cook 2 to 3 minutes until tomatoes soften slightly. Season with salt, pepper, and a little lemon juice.
6. Drain sweet potato and mash with butter, milk or yogurt, salt, and pepper until smooth.
7. Plate sweet potato mash, top with sablefish, and spoon mushroom-tomato sauté alongside. Finish with lemon.