Careme Recipes

Ingredients

• 365 by Whole Foods Market Ground Chicken, 16 oz 1 package $6.99
• Organic Napa Cabbage about 1/2 small head $1.99
• Organic Baby Bok Choy 1 bunch/package $2.99
• Organic White Mushrooms 8 oz 1 package $3.49
• Organic Orange Sweet Potato 1 large $2.99
• Organic Green Onion 1 bunch $1.43
• Lime 1 $0.59
• Pantry: soy sauce, toasted sesame oil or neutral oil, honey or brown sugar, garlic, ginger, red pepper flakes, salt, pepper as needed pantry

Instructions

1. Prep 1 large Organic Orange Sweet Potato ($2.99) by peeling and cutting it into 1/2-inch cubes. Trim and halve 1 package Organic Baby Bok Choy ($2.99). Thinly slice about 1/2 small Organic Napa Cabbage ($1.99). Slice 1 package Organic White Mushrooms, 8 oz ($3.49), if not already sliced. Thinly slice 3 to 4 Organic Green Onions from 1 bunch ($1.43), separating whites and greens. Zest and juice 1 Lime ($0.59). Mince 2 garlic cloves and 1 teaspoon ginger from pantry.
2. Roast the 1 large cubed sweet potato ($2.99) on a sheet pan with 1 tablespoon oil, 1/2 teaspoon salt, and black pepper at 425°F for 22 to 25 minutes, flipping once, until browned and tender.
3. While the sweet potato roasts, whisk a quick sauce: combine 3 tablespoons soy sauce, 2 teaspoons honey or brown sugar, 1 teaspoon lime juice, 1/2 teaspoon lime zest, 1 teaspoon sesame oil, 1 teaspoon grated ginger, 2 minced garlic cloves, and a pinch of red pepper flakes.
4. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the white parts of the Organic Green Onion bunch ($1.43) and 1 package 365 by Whole Foods Market Ground Chicken, 16 oz ($6.99). Cook, breaking it up, for 6 to 8 minutes until browned and cooked through.
5. Add the 8 oz sliced Organic White Mushrooms ($3.49) and cook 3 minutes until they give off moisture and start to brown. Add about 1/2 small sliced Organic Napa Cabbage ($1.99) and cook 3 to 4 minutes until wilted but still a little crisp.
6. Pour in the soy-lime sauce and toss for 1 to 2 minutes until the chicken and vegetables are glossy. Fold in the halved Organic Baby Bok Choy ($2.99), add 2 tablespoons water, cover, and steam 2 minutes until just tender.
7. Serve the savory ground chicken and vegetable mixture over the roasted sweet potato ($2.99). Finish with the green parts of the Organic Green Onion bunch ($1.43) and extra lime juice from the 1 Lime ($0.59) to taste.

Ingredients

• Bone-In Pork Loin Chop 2 chops from 1 package $5.05
• Organic Cauliflower 1 small head $4.99
• Grape Tomatoes, 1 PT 1 package $3.29
• Organic Yellow Onion 1 medium $2.99
• Italian Parsley Bunch 1 bunch $1.29
• Organic Lemons 1 lemon $1.19
• Pantry: olive oil, garlic, dried oregano, capers or olives optional, salt, pepper, crushed red pepper as needed pantry

Instructions

1. Prep 1 small Organic Cauliflower ($4.99) into florets, halve 1 package Grape Tomatoes, 1 PT ($3.29), and cut 1 medium Organic Yellow Onion ($2.99) into wedges. Finely chop about 1/4 cup from 1 Italian Parsley Bunch ($1.29). Zest and juice 1 Organic Lemon ($1.19). Mince 2 garlic cloves from pantry.
2. Heat oven to 425°F. On a sheet pan, toss the cauliflower florets from 1 small Organic Cauliflower ($4.99) and the wedges from 1 medium Organic Yellow Onion ($2.99) with 1 1/2 tablespoons olive oil, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, black pepper, and a pinch of crushed red pepper. Roast for 10 minutes.
3. Pat dry 2 bone-in pork chops from 1 package Bone-In Pork Loin Chop ($5.05). Season both chops with 1 teaspoon olive oil, 1/2 teaspoon salt, black pepper, and a little lemon zest from the 1 Organic Lemon ($1.19).
4. Pull out the sheet pan, add the 2 seasoned bone-in pork chops ($5.05) and the halved Grape Tomatoes, 1 PT ($3.29), then return to the oven for 12 to 16 minutes, until the pork reaches 145°F and the vegetables are browned and tender.
5. While everything roasts, stir together the chopped Italian Parsley Bunch ($1.29), juice from 1 Organic Lemon ($1.19), 1 small minced garlic clove, 1 tablespoon olive oil, and 1 tablespoon capers or chopped olives if you have them in the pantry.
6. Rest the 2 pork chops ($5.05) for 5 minutes. Spoon the roasted cauliflower, onion, and tomatoes onto plates, top with the pork chops, and finish with the lemon-parsley drizzle. If you want a starch, add crusty bread or pantry grains on the side.

Ingredients

• 365 by Whole Foods Market Cod Fillets, 10.5 oz 1 package $9.99
• Organic Bok Choy 1 bunch $2.99
• Organic White Mushrooms 8oz 1 package $3.49
• Organic Green Onion 1 bunch $1.43
• Organic Lime Bag or Lime 1 lime $0.59
• Organic Yellow Onion 1 small onion $2.99
• Pantry: cooked rice optional, neutral oil, soy sauce, cornstarch, ginger, garlic, sesame oil, salt, pepper as needed pantry

Instructions

1. Prep 1 package 365 by Whole Foods Market Cod Fillets, 10.5 oz ($9.99) by cutting into 2-inch pieces and patting dry. Slice 1 bunch Organic Bok Choy ($2.99), keeping stems and leaves separated. Slice 1 package Organic White Mushrooms, 8 oz ($3.49). Thinly slice 1 small Organic Yellow Onion ($2.99). Slice 4 Organic Green Onions from 1 bunch ($1.43), separating whites and greens. Juice 1 Lime ($0.59). Mince 2 garlic cloves and 2 teaspoons ginger from pantry.
2. If serving with rice, start 1 cup cooked rice from pantry now so it is ready when the stir-fry is done.
3. Season the cod pieces from 1 package Cod Fillets, 10.5 oz ($9.99) with 1/2 teaspoon salt and black pepper, then dust lightly with 1 tablespoon cornstarch from pantry.
4. Whisk together a sauce with 2 1/2 tablespoons soy sauce, 1/3 cup water, 1 teaspoon sesame oil, 1 teaspoon lime juice from the 1 Lime ($0.59), 1 teaspoon grated ginger, and 1 teaspoon cornstarch.
5. Heat 1 tablespoon neutral oil in a large nonstick skillet over medium-high heat. Add the cod pieces from the 10.5 oz package ($9.99) and cook 2 to 3 minutes per side until lightly golden and just cooked through. Transfer gently to a plate.
6. Add another 1 tablespoon oil if needed. Stir-fry the sliced small Organic Yellow Onion ($2.99), white parts of the Organic Green Onion bunch ($1.43), and the 8 oz Organic White Mushrooms ($3.49) for 4 minutes. Add the bok choy stems from 1 bunch Organic Bok Choy ($2.99) and cook 2 minutes more.
7. Add the bok choy leaves from 1 bunch Organic Bok Choy ($2.99), the minced garlic, and remaining ginger. Toss for 1 minute until fragrant and wilted.
8. Pour in the sauce, simmer until glossy, then return the cod from the 10.5 oz package ($9.99) to the skillet and spoon sauce over it for 30 seconds. Finish with the green parts of the Organic Green Onion bunch ($1.43) and a squeeze of the remaining lime ($0.59). Serve as is or over cooked rice from pantry.