Careme Recipes

Ingredients

• Boneless Skinless Chicken Thighs 1 pack, about 1 to 1.25 lb $6.49
• Yellow Onion 2 medium $1.49
• Organic Garlic, 3 CT 3 cloves $2.89
• Organic Dino Kale 1 bunch $2.99
• Organic Roma Tomatoes, 16 OZ 2 to 3 tomatoes $2.99
• Lemon 1 $0.99
• Organic Ginger Puree, 2.8 OZ 1 tablespoon $3.99
• Organic Cilantro small handful, optional garnish $1.79

Instructions

1. Thinly slice 2 medium Yellow Onions. Mince 3 cloves Organic Garlic. Chop 2 to 3 Organic Roma Tomatoes. Strip and chop 1 bunch Organic Dino Kale. Cut 1 pack Boneless Skinless Chicken Thighs into bite-size pieces and season with salt and pepper.
2. Heat a wide skillet or Dutch oven over medium heat with 2 tablespoons oil. Add the onions and cook slowly for 10 to 12 minutes, stirring often, until very soft and lightly golden.
3. Stir in the garlic and 1 tablespoon Organic Ginger Puree. Cook 1 minute until fragrant.
4. Add the chopped tomatoes and cook 5 to 7 minutes, mashing them a bit, until they break down into a thick sauce. Season with salt and black pepper. If you have paprika or chili powder in your pantry, add a little for a more traditional red, spiced character.
5. Add the chicken pieces and stir to coat. Cover and cook 8 to 10 minutes over medium-low heat, stirring once or twice, until the chicken is cooked through.
6. Add the chopped kale and a splash of water. Cover and cook 3 to 5 minutes until tender.
7. Finish with juice from 1/2 to 1 lemon. Taste and adjust salt. Garnish with a little chopped Organic Cilantro if you like.
8. Serve hot on its own, with flatbread if you have any pantry bread, or alongside simply roasted potatoes if desired.

Ingredients

• Organic Green Cabbage 1/2 small head $1.99
• Organic Carrot Bunch 1 bunch $2.49
• Yellow Onion 1 large $1.49
• Organic Garlic, 3 CT 2 cloves $2.89
• Organic Orange Sweet Potato 1 medium $2.99
• Lemon 1 $0.99
• Organic Ginger Puree, 2.8 OZ 2 teaspoons $3.99

Instructions

1. Thinly slice 1 large Yellow Onion. Mince 2 cloves Organic Garlic. Peel and slice 1 medium Organic Orange Sweet Potato into small half-moons. Cut 1 bunch Organic Carrots into thin sticks. Thinly shred 1/2 small head Organic Green Cabbage.
2. Heat 2 tablespoons oil in a large skillet or pot over medium heat. Add the onion and cook 6 to 8 minutes until softened.
3. Add the garlic and 2 teaspoons Organic Ginger Puree. Cook 30 seconds.
4. Add the sweet potato and carrots with a generous pinch of salt. Cook 5 minutes, stirring often.
5. Add the cabbage and a splash of water. Cover and cook 8 to 10 minutes until all vegetables are tender but not mushy.
6. Uncover and cook 2 to 3 more minutes to let excess moisture evaporate. Finish with a squeeze of lemon and black pepper.
7. Serve as a main for 2, or as a side with chicken or fish.

Ingredients

• Atlantic Salmon Portion 2 portions $6.99
• Yellow Onion 1 large $1.49
• Organic Roma Tomatoes, 16 OZ 2 tomatoes $2.99
• Organic Garlic, 3 CT 2 cloves $2.89
• Organic Spinach Bunch 1 bunch $2.69
• Lemon 1 $0.99
• Organic Ginger Puree, 2.8 OZ 2 teaspoons $3.99

Instructions

1. Slice 1 large Yellow Onion thinly. Mince 2 cloves Organic Garlic. Chop 2 Organic Roma Tomatoes. Roughly chop 1 bunch Organic Spinach.
2. Season 2 Atlantic Salmon Portions with salt and pepper.
3. Heat a skillet over medium heat with a tablespoon of oil. Add the onion and cook 6 to 8 minutes until soft.
4. Add garlic and 2 teaspoons Organic Ginger Puree and cook 30 seconds. Add the chopped tomatoes and cook 4 to 5 minutes until saucy.
5. Nestle in the salmon portions. Cover and cook gently for 6 to 8 minutes, until the salmon is just cooked through.
6. Add the spinach around the fish, cover for 1 minute to wilt, then finish with lemon juice.
7. Serve immediately with the onion-tomato sauce spooned over the fish and greens.