Careme Recipes

Ingredients

• Fresh wild Pacific rockfish fillet 1 lb $6.99/lb
• Green cabbage 1/2 small head, about 4 cups thinly sliced $3.38
• Signature SELECT/FARMS Living Butter Lettuce 1 head, leaves separated $2.99
• Signature SELECT/FARMS Mini Baby Gold Potatoes 12 oz $2.99
• Organic green onions 2, thinly sliced $1.99
• Cal-Organic Farms Organic Cilantro 2 tbsp chopped $2.49
• Organic lime or pantry lime juice 2 tbsp pantry
• Organic red bell pepper 1/2 pepper, thinly sliced $2.49
• Organic cucumber 1/2, diced small $1.99
• Organic red Roma tomato 1, diced $1.00
• O Organics Fresh Garlic Bulbs 3 Count 2 cloves, minced $2.49
• Pantry olive oil 2 tbsp pantry
• Pantry chili powder 1 tsp pantry
• Pantry ground cumin 1/2 tsp pantry
• Pantry salt to taste pantry
• Pantry black pepper to taste pantry

Instructions

1. Prep 12 oz Signature SELECT/FARMS Mini Baby Gold Potatoes ($2.99) by halving them. Toss with 1 tbsp olive oil, 1/2 tsp salt, and black pepper. Slice 1/2 small head Green Cabbage ($3.38) into thin shreds, dice 1/2 Organic Cucumber ($1.99), dice 1 Organic Red Roma Tomato ($1.00), thinly slice 1/2 Organic Red Bell Pepper ($2.49), slice 2 Organic Green Onions ($1.99), chop 2 tbsp Cal-Organic Farms Organic Cilantro ($2.49), and mince 2 cloves O Organics Fresh Garlic ($2.49). Separate leaves from 1 head Signature SELECT/FARMS Living Butter Lettuce ($2.99).
2. Heat the oven to 425°F. Roast the 12 oz halved potatoes on a sheet pan for 22 to 28 minutes until browned and tender, turning once.
3. In a medium bowl, combine 4 cups sliced Green Cabbage, the diced 1/2 cucumber, diced 1 tomato, sliced 1/2 red bell pepper, sliced green onions, and chopped cilantro. Toss with 2 tbsp lime juice, 1 tbsp olive oil, 1 minced garlic clove, 1/2 tsp salt, and a few grinds of pepper. Let the slaw sit while the fish cooks.
4. Pat dry 1 lb Fresh Wild Pacific Rockfish Fillet ($6.99/lb). Cut into 4 large strips. Season with 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp salt, black pepper, and the remaining 1 minced garlic clove.
5. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook the seasoned 1 lb rockfish for 2 to 3 minutes per side, depending on thickness, until just opaque and lightly browned. Break into large chunks.
6. Arrange the warm butter lettuce leaves on plates. Fill with the chili-cumin rockfish and spoon over the cabbage slaw. Serve the roasted potatoes on the side.
7. For wine, pour a crisp Sauvignon Blanc or a dry Rosé. Both work beautifully with the lime, herbs, and mild white fish.

Ingredients

• Signature SELECT Turkey Meatballs 12 oz from package $7.99
• Organic Sweet Onion 1 small, sliced $2.24
• Signature Select Sliced Brown Baby Bella Crimini Mushrooms 8 oz $4.49
• Signature SELECT/FARMS Spinach 1 bag, 8 oz $1.50
• Organic red Roma tomato 2, chopped $1.00
• O Organics Fresh Thyme 1 tsp leaves $2.49
• O Organics Fresh Garlic Bulbs 3 Count 2 cloves, minced $2.49
• Pantry crushed red pepper pinch, optional pantry
• Pantry olive oil 1 tbsp pantry
• Pantry prepared polenta, quick polenta, pasta, or toast for serving, optional pantry
• Pantry salt to taste pantry
• Pantry black pepper to taste pantry

Instructions

1. Prep 12 oz Signature SELECT Turkey Meatballs ($7.99). Slice 1 small Organic Sweet Onion ($2.24), mince 2 cloves O Organics Fresh Garlic ($2.49), chop 2 Organic Red Roma Tomatoes ($1.00 each), and strip 1 tsp leaves from O Organics Fresh Thyme ($2.49). Open 1 bag Signature SELECT/FARMS Spinach ($1.50) and 1 pack Signature Select Sliced Brown Baby Bella Crimini Mushrooms ($4.49).
2. Heat 1 tbsp olive oil in a large deep skillet over medium heat. Add the sliced onion and 8 oz sliced baby bella mushrooms. Cook for 6 to 8 minutes until the mushrooms give off their liquid and the onion softens. Add the 2 minced garlic cloves, 1 tsp thyme leaves, and a pinch of crushed red pepper if using.
3. Add the 12 oz turkey meatballs to the skillet and cook for 2 minutes to lightly brown in spots.
4. Stir in the 2 chopped tomatoes with 1/4 cup water, 1/2 tsp salt, and black pepper. Cover and simmer for 8 to 10 minutes, stirring occasionally, until the meatballs are heated through and the tomatoes break down into a light sauce.
5. Add the full 8 oz bag spinach a few handfuls at a time, stirring until wilted into the sauce, about 2 minutes. Taste and adjust salt and pepper.
6. Serve the turkey meatballs, mushrooms, tomatoes, and spinach in shallow bowls over pantry polenta, pasta, or thick toast if you have it. If not, serve as a hearty bowl on its own.
7. For wine, choose Pinot Noir for a soft, versatile red, or Chianti for a more classic tomato-and-herb match.

Ingredients

• Foster Farms Take Out Al Pastor Diced Chicken 16 oz $5.00
• Signature SELECT/FARMS Snow Peas Fancy 6 oz $3.49
• Carrots Prepackaged 2 medium, thinly sliced on the bias $2.99
• Signature Select White Sliced Mushrooms 8 oz $4.49
• Organic green onions 3, sliced $1.99
• O Organics Fresh Garlic Bulbs 3 Count 2 cloves, minced $2.49
• Organic cucumber 1/2, sliced for side salad $1.99
• Pantry rice or noodles 2 servings pantry
• Pantry neutral oil 1 tbsp pantry
• Pantry soy sauce 1 to 2 tsp, as needed pantry
• Pantry lime juice or rice vinegar 1 tsp for cucumber pantry
• Pantry salt to taste pantry
• Pantry black pepper to taste pantry

Instructions

1. Prep 2 servings pantry rice or noodles according to package directions. Thinly slice 2 medium carrots from Carrots Prepackaged ($2.99), slice 3 Organic Green Onions ($1.99), mince 2 cloves O Organics Fresh Garlic ($2.49), and slice 1/2 Organic Cucumber ($1.99) for a quick side. Open 1 bag Signature SELECT/FARMS Snow Peas Fancy 6 oz ($3.49), 1 pack Signature Select White Sliced Mushrooms 8 oz ($4.49), and 1 package Foster Farms Take Out Al Pastor Diced Chicken 16 oz ($5.00).
2. Toss the sliced 1/2 cucumber with 1 tsp lime juice or rice vinegar and a pinch of salt. Set aside as a cool side salad.
3. Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat. Add the 16 oz al pastor diced chicken and cook for 4 to 5 minutes until browned and heated through.
4. Add the 2 sliced carrots, 8 oz sliced mushrooms, and 2 minced garlic cloves. Stir-fry for 3 to 4 minutes until the mushrooms soften and the carrots start to turn tender.
5. Add the 6 oz snow peas and sliced 3 green onions. Stir-fry for 2 more minutes until the snow peas are bright green and crisp-tender. If needed, season with 1 to 2 tsp soy sauce and black pepper, but taste first since the chicken is already seasoned.
6. Serve the al pastor chicken and spring vegetable stir-fry over the cooked rice or noodles, with the quick cucumber side alongside.
7. For wine, pair with a dry Riesling for freshness or an off-dry Gewurztraminer if you want a little cushion against the spice.