Careme

Ingredients

• Draper Valley Farms Boneless Skinless Chicken Thighs

  1 lb $6.99 (reg) per 1 lb
• Organic Baby Bok Choy

  12 oz (about 3–4 small heads), halved lengthwise $3.99 (reg) per 1 lb
• Organic Carrots (bunch)

  1/2 bunch (about 6 oz), cut into batons $2.99 (reg)
• Organic Ginger Root

  1 Tbsp, finely grated $5.99 (reg) per 1 lb
• Simple Truth Organic Garlic Bulbs

  2 cloves, minced $2.79 (reg) per 3 ct
• Cooked rice (for serving)

  1 cup dry rice (or ~2 1/2 cups cooked)
• White miso paste

  2 Tbsp
• Soy sauce

  1 1/2 Tbsp
• Honey or brown sugar

  1 Tbsp
• Rice vinegar or apple cider vinegar

  1 Tbsp
• Neutral oil (canola/avocado)

  1 1/2 Tbsp
• Toasted sesame oil (optional)

  1 tsp
• Sesame seeds & sliced scallions (optional)

  for finishing
• Salt & black pepper

  as needed

Instructions

1. Heat oven to 425°F. Line a sheet pan with foil for easy cleanup.
2. Cook rice (or reheat leftover) so it’s ready when the chicken is done.
3. Pat chicken thighs dry. Season lightly with black pepper and a small pinch of salt (go easy—miso/soy are salty).
4. In a bowl, whisk miso, soy sauce, honey, vinegar, grated ginger, garlic, neutral oil, and (optional) sesame oil until smooth.
5. Toss carrots with 1–2 Tbsp of the glaze (or a drizzle of oil if you prefer less sweet). Spread carrots on the sheet pan first and roast 10 minutes to give them a head start.
6. Remove pan; push carrots to one side. Add chicken thighs and brush generously with glaze. Add bok choy halves cut-side down; brush lightly with glaze or oil.
7. Roast 18–22 minutes, flipping bok choy cut-side up halfway through, until chicken reaches 165°F and carrots are tender.
8. Broil 1–2 minutes to caramelize the glaze (watch closely).
9. Serve chicken and roasted veggies over rice. Sprinkle sesame seeds/scallions if using.

Ingredients

• Live Manila Clams (sustainably sourced)

  1 lb, scrubbed $9.99 (reg) per 1 lb
• Simple Truth Organic Fresh Grape Tomatoes

  10 oz $3.50 (sale) per 10 oz
• Organic Jumbo Yellow Onion

  1/2 medium, thinly sliced $2.19 (reg) per 1 lb
• Simple Truth Organic Garlic Bulbs

  3 cloves, thinly sliced $2.79 (reg) per 3 ct
• Organic Lacinato Kale

  2 packed cups, thinly sliced (ribs removed) $2.99 (reg) per 1 ct
• Spaghetti or linguine

  6 oz (about 2 servings)
• Dry white wine

  1/2 cup
• Olive oil

  2 Tbsp
• Unsalted butter

  1 Tbsp (optional but great)
• Red pepper flakes

  pinch to 1/2 tsp
• Lemon

  1/2, zested and juiced
• Salt & black pepper

  as needed
• Parsley (optional)

  1–2 Tbsp, chopped

Instructions

1. Prep clams: Scrub shells under cold water. Discard any cracked clams. If any are open, tap—if they don’t close, discard.
2. Bring a pot of well-salted water to a boil for pasta.
3. In a large skillet with a lid, heat olive oil over medium-high. Add tomatoes and cook 4–6 minutes until they blister and start to burst. Lightly season with pepper (salt later).
4. Add onion and cook 2 minutes. Add garlic and red pepper flakes; cook 30 seconds until fragrant.
5. Add white wine; simmer 1 minute.
6. Add clams, cover, and steam 5–8 minutes, shaking the pan once or twice, until clams open. Turn off heat. Discard any that don’t open.
7. Meanwhile cook pasta until just al dente. Reserve 1/2 cup pasta water, then drain.
8. Return skillet to low heat. Stir in kale so it wilts in the hot clam broth (about 1 minute).
9. Add pasta to the skillet. Toss vigorously, adding a splash of reserved pasta water as needed to make a glossy sauce. Stir in butter (if using), lemon zest, and lemon juice.
10. Taste and salt as needed (clams vary in salinity). Finish with parsley if you like. Serve immediately.

Ingredients

• Kroger Ground Pork

  1 lb $3.99 (sale) per 16 oz
• Organic Green Cabbage

  1/2 small head (about 10–12 oz), thinly sliced $2.49 (reg) per 1 lb
• Organic Cucumber

  1, thinly sliced or julienned $1.49 (reg) each
• Organic Jumbo Red Onion

  1/4 small, very thinly sliced $2.99 (reg) per 1 lb
• Organic Iceberg Lettuce (optional)

  a few leaves for crunch $3.49 (reg) each
• Burger buns

  2 buns
• Dijon mustard

  1 Tbsp
• Mayonnaise or plain Greek yogurt

  2 Tbsp
• Apple cider vinegar or rice vinegar

  1 1/2 Tbsp
• Honey or sugar

  1 tsp
• Neutral oil or olive oil

  1 Tbsp
• Salt & black pepper

  as needed
• Garlic powder (optional)

  1/2 tsp
• Smoked paprika (optional)

  1/2 tsp

Instructions

1. Prep slaw: In a bowl, whisk vinegar, mustard, mayo (or yogurt), honey, oil, 1/2 tsp salt, and black pepper. Toss in cabbage, cucumber, and red onion. Let sit while you grill (it softens perfectly).
2. Preheat grill to medium-high (about 400–450°F). Clean and oil grates.
3. Make patties: Gently mix ground pork with 3/4 tsp salt, pepper, and optional garlic powder/smoked paprika. Form 2 patties, about 3/4-inch thick. Press a small dimple in the center of each.
4. Grill patties 4–6 minutes per side, lid closed if possible, until nicely browned and cooked to 160°F (pork).
5. Toast buns cut-side down on the grill for 30–60 seconds.
6. Build burgers: Add lettuce if using, top with pork patty, then pile on slaw (don’t be shy). Serve extra slaw on the side.