Careme Recipes

Ingredients

• Atlantic Salmon Portion 1 portion, about 8-10 oz $6.99
• Organic Bok Choy 1 head, chopped $2.99
• Baby Bella Mushrooms 8 oz, sliced $2.79
• Organic Green Onion 1 bunch, sliced $1.43
• Lime 1 $0.59
• Yellow Onion 1 small, thinly sliced $1.49
• Pantry: cooked rice 2 cups cooked pantry
• Pantry: soy sauce 3 tablespoons pantry
• Pantry: honey or brown sugar 1 tablespoon pantry
• Pantry: fresh or ground ginger 1 teaspoon pantry
• Pantry: garlic 2 cloves, minced or 1 teaspoon garlic puree pantry
• Pantry: neutral oil 2 tablespoons pantry

Instructions

1. Prep 1 Atlantic Salmon Portion ($6.99), 1 head Organic Bok Choy ($2.99), 8 oz Baby Bella Mushrooms ($2.79), 1 bunch Organic Green Onion ($1.43), 1 Lime ($0.59), and 1 small Yellow Onion ($1.49). Chop the bok choy, slice the mushrooms and onion, and slice the green onions. Cut the lime into wedges.
2. Pat the salmon dry and mix a quick glaze with 3 tablespoons soy sauce, 1 tablespoon honey or brown sugar, 1 teaspoon ginger, 2 cloves minced garlic, and 1 tablespoon lime juice. Spoon half over the salmon and reserve the rest.
3. Heat the oven to 425°F. Place the salmon on a small sheet pan or ovenproof skillet, brush again with the glaze, and roast for 10 to 12 minutes until just cooked through and flaky.
4. While the salmon roasts, heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add the 1 small sliced Yellow Onion ($1.49) and cook 2 minutes.
5. Add the 8 oz sliced Baby Bella Mushrooms ($2.79) and cook 4 to 5 minutes until browned. Add the chopped Organic Bok Choy ($2.99) and stir-fry 2 to 3 minutes until crisp-tender.
6. Pour in the reserved soy glaze and toss the vegetables for 30 to 60 seconds until glossy. Stir in half of the sliced Organic Green Onion ($1.43).
7. Warm 2 cups cooked rice from the pantry. Divide the rice between 2 bowls, top with the glazed bok choy-mushroom mixture, and place the roasted salmon over each bowl.
8. Finish with the remaining sliced green onion and lime wedges from the 1 Lime ($0.59). Serve right away.
9. Wine note: pour a crisp Sauvignon Blanc or dry Riesling with dinner for a refreshing match to the soy-ginger salmon and greens.

Ingredients

• Chicken Drumsticks 1 pack, about 1.5-2 lb $3.99
• Organic Carrot Bag, 16 OZ 1 bag $1.69
• Yellow Onion 1 medium, cut into wedges $1.49
• Organic Cilantro 1 bunch, chopped $1.79
• Lemon 1 $0.99
• Pantry: couscous 1 cup dry pantry
• Pantry: olive oil 2 tablespoons pantry
• Pantry: ground cumin 1 teaspoon pantry
• Pantry: smoked paprika 1 teaspoon pantry
• Pantry: ground cinnamon 1/4 teaspoon pantry
• Pantry: salt and pepper to taste pantry

Instructions

1. Prep 1 pack Chicken Drumsticks ($3.99), 1 bag Organic Carrot Bag, 16 OZ ($1.69), 1 medium Yellow Onion ($1.49), 1 bunch Organic Cilantro ($1.79), and 1 Lemon ($0.99). Peel the carrots if needed and cut larger ones in half lengthwise. Cut the onion into wedges, chop the cilantro, and cut the lemon in half.
2. Heat the oven to 425°F. On a sheet pan, combine the Chicken Drumsticks ($3.99), the carrots from 1 bag Organic Carrot Bag ($1.69), and the 1 medium Yellow Onion ($1.49).
3. Drizzle with 2 tablespoons olive oil and season with 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/4 teaspoon ground cinnamon, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss well and rub the seasoning onto the chicken thoroughly.
4. Roast the chicken, carrots, and onion for 30 to 35 minutes, turning the vegetables once, until the drumsticks are browned and cooked through and the carrots are tender.
5. Meanwhile, bring 1 cup water and a pinch of salt to a boil for 1 cup dry couscous from the pantry. Stir in the couscous, cover, remove from heat, and let stand 5 minutes. Fluff with a fork.
6. Squeeze half of the 1 Lemon ($0.99) over the hot sheet pan and scatter over half of the chopped Organic Cilantro ($1.79).
7. Divide the couscous between 2 plates, top with the roasted carrots and onion, and add the chicken drumsticks. Finish with the remaining cilantro and serve the other lemon half in wedges for squeezing.
8. Wine note: a juicy Pinot Noir or a soft Grenache is a smart pairing with the spiced roast chicken and sweet carrots.

Ingredients

• Ground Pork 1 lb $5.99
• Organic Green Cabbage 1 small head, about half used, shredded $1.99
• 365 Mushroom Baby Bella Slcd 8Oz Cv 8 oz $2.99
• Organic Green Onion 1 bunch, sliced $1.43
• Organic Green Jalapeno Pepper 1, thinly sliced $4.99
• Lime 1 $0.59
• Pantry: cooked rice 2 cups cooked pantry
• Pantry: soy sauce 3 tablespoons pantry
• Pantry: rice vinegar or cider vinegar 1 tablespoon pantry
• Pantry: garlic 2 cloves, minced or 1 teaspoon garlic puree pantry
• Pantry: neutral oil 1 tablespoon pantry
• Pantry: sesame oil optional 1 teaspoon pantry

Instructions

1. Prep 1 lb Ground Pork ($5.99), about half of 1 small Organic Green Cabbage ($1.99), 8 oz 365 Mushroom Baby Bella Slcd 8Oz Cv ($2.99), 1 bunch Organic Green Onion ($1.43), 1 Organic Green Jalapeno Pepper ($4.99), and 1 Lime ($0.59). Shred the cabbage, slice the mushrooms and green onions, and thinly slice the jalapeno.
2. Mix a quick stir-fry sauce with 3 tablespoons soy sauce, 1 tablespoon rice vinegar or cider vinegar, 2 cloves minced garlic, 2 tablespoons water, and 1 teaspoon sesame oil if using.
3. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the 1 lb Ground Pork ($5.99) and cook, breaking it up, for 5 to 6 minutes until browned and cooked through.
4. Add the sliced Organic Green Jalapeno Pepper ($4.99), the 8 oz mushrooms ($2.99), and the white parts of the 1 bunch Organic Green Onion ($1.43). Cook 3 minutes until the mushrooms soften.
5. Add the shredded cabbage from about half of 1 Organic Green Cabbage ($1.99) and stir-fry 3 to 4 minutes until wilted but still a little crisp.
6. Pour in the sauce and toss everything together for 1 to 2 minutes until glossy and well coated. Taste and add a squeeze of juice from the 1 Lime ($0.59).
7. Warm 2 cups cooked rice from the pantry. Divide the rice between 2 bowls and spoon the pork-cabbage stir-fry over the top.
8. Finish with the green parts of the sliced green onion and extra lime wedges from the 1 Lime ($0.59). Serve immediately.
9. Wine note: dry Riesling is excellent if you want something cooling and bright; Pinot Noir also works if you prefer red wine with pork and mushrooms.