Careme Recipes

Ingredients

• Bone In Chicken Thighs 1 pack, about 1.5 lb $5.49
• Organic Carrot Bunch 1 bunch $2.49
• Organic Fennel Bulb 1 bulb $2.99
• Yellow Onion 1 medium $1.49
• Meyer Lemon Bag 1 lemon from bag $2.99
• Organic Thyme, 0.5 OZ 1 pack, use 2 teaspoons leaves $2.99

Instructions

1. Prep 1 pack Bone In Chicken Thighs (about 1.5 lb, $5.49) by patting dry and seasoning all over with salt, pepper, and 2 teaspoons thyme leaves from 1 pack Organic Thyme ($2.99). Let sit while the oven heats to 425°F.
2. Trim 1 bunch Organic Carrot Bunch ($2.49) and cut into 2-inch pieces. Trim 1 Organic Fennel Bulb ($2.99) and slice into wedges. Slice 1 medium Yellow Onion ($1.49) into thick wedges. Thinly slice 1 Meyer lemon from the Meyer Lemon Bag ($2.99), reserving half for squeezing.
3. Toss the carrots, fennel, and onion with olive oil, salt, and pepper on a sheet pan. Spread into an even layer and scatter a few lemon slices among the vegetables.
4. Arrange the seasoned chicken thighs skin-side up over the vegetables. Roast at 425°F for 30 to 35 minutes, until the chicken is browned and reaches 165°F and the vegetables are tender and caramelized.
5. Squeeze the reserved 1/2 Meyer lemon over the hot pan. If you like, return the pan to the oven for 2 to 3 more minutes to crisp the skin further.
6. Serve the roasted chicken thighs with the carrots, fennel, and onion, spooning over the lemony pan juices.

Ingredients

• Boneless Pork Loin Chop 1 pack, about 2 chops $6.99
• Organic Savoy Cabbage 1/2 head $1.99
• Honeycrisp Apples 1 apple $3.29
• Yellow Onion 1 small $1.49
• Organic Garlic, 3 CT 1 clove $2.89
• Organic Sage, 0.5 OZ 1 pack, use 1 teaspoon chopped $2.99

Instructions

1. Prep 1 pack Boneless Pork Loin Chop ($6.99), about 2 chops, by patting dry and seasoning both sides with salt and pepper. Thinly slice 1 Honeycrisp apple ($3.29). Thinly slice 1 small Yellow Onion ($1.49). Thinly shred 1/2 head Organic Savoy Cabbage ($1.99). Mince 1 clove from Organic Garlic, 3 CT ($2.89). Chop 1 teaspoon sage from 1 pack Organic Sage ($2.99).
2. Heat a large skillet over medium-high heat with a little oil. Sear the 2 Boneless Pork Loin Chops ($6.99) for 3 to 4 minutes per side until deeply browned and cooked through to 145°F. Transfer to a plate to rest.
3. In the same skillet, add the sliced Yellow Onion ($1.49) and Honeycrisp apple ($3.29). Cook for 3 to 4 minutes until softened and lightly caramelized. Stir in the 1 teaspoon chopped sage ($2.99) and cook 30 seconds more.
4. Add the shredded 1/2 head Organic Savoy Cabbage ($1.99) and the minced 1 clove Organic Garlic ($2.89). Season with salt and pepper and cook 4 to 6 minutes, tossing, until the cabbage is tender but still a little lively.
5. Return the pork chops and any juices to the skillet for 1 minute to warm through and coat lightly with the apple-onion mixture.
6. Serve the Boneless Pork Loin Chops ($6.99) over the sautéed savoy cabbage with the apple, onion, and sage spooned on top.

Ingredients

• 365 by Whole Foods Market, Ground Chicken, Step 2, 16 Ounce 1 pack $5.99
• Organic Bok Choy 1 head $2.99
• Baby Bella Mushrooms 8 oz $2.79
• Organic Orange Sweet Potato 1 medium $2.99
• Green Onion 1 bunch $1.39
• Organic Ginger Puree, 2.8 OZ 1 tablespoon $3.99
• Organic Garlic, 3 CT 1 clove $2.89

Instructions

1. Prep 1 pack 365 by Whole Foods Market Ground Chicken, 16 oz ($5.99) in a bowl with salt, pepper, half of 1 bunch sliced Green Onion ($1.39), 1 teaspoon Organic Ginger Puree ($3.99), and 1 minced clove from Organic Garlic, 3 CT ($2.89). Form into 10 to 12 small meatballs.
2. Slice 1 medium Organic Orange Sweet Potato ($2.99) into thin half-moons. Clean and slice 8 oz Baby Bella Mushrooms ($2.79). Separate stems and leaves from 1 head Organic Bok Choy ($2.99), then chop both. Slice the remaining half bunch Green Onion ($1.39).
3. Heat a soup pot or deep skillet over medium heat with a little oil. Brown the ground chicken meatballs ($5.99) for 4 to 5 minutes, turning gently, until lightly colored. They do not need to be fully cooked yet. Transfer to a plate.
4. In the same pot, add the sliced Baby Bella Mushrooms ($2.79) and chopped bok choy stems from 1 head Organic Bok Choy ($2.99). Cook 2 to 3 minutes until they begin to soften.
5. Add the sweet potato half-moons from 1 medium Organic Orange Sweet Potato ($2.99), the remaining 2 teaspoons Organic Ginger Puree ($3.99), and 3 cups water or broth if you have it. Season with salt and bring to a simmer.
6. Return the browned ground chicken meatballs ($5.99) to the pot and simmer 8 to 10 minutes, until the sweet potato is tender and the meatballs are cooked through to 165°F.
7. Stir in the bok choy leaves from 1 head Organic Bok Choy ($2.99) and the remaining sliced Green Onion ($1.39). Cook 1 to 2 minutes until the leaves wilt.
8. Serve the ginger chicken meatballs and vegetables in bowls with plenty of broth.