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 bag, use 1 lemon $2.99
• Organic Thyme, 0.5 OZ 1 pack, use 2 tsp $2.99

Instructions

1. Heat oven to 425°F.
2. Pat dry the chicken thighs and season with salt, pepper, and thyme.
3. Cut carrots into 2-inch pieces, fennel into wedges, and onion into thick slices. Thinly slice 1 Meyer lemon.
4. Toss vegetables with oil, salt, and pepper on a sheet pan. Scatter in lemon slices.
5. Nestle chicken thighs skin-side up over the vegetables.
6. Roast 30 to 35 minutes until chicken reaches 165°F and vegetables are browned and tender.
7. Squeeze extra lemon over top before serving.

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 tube, use 1 tbsp $3.99
• Organic Garlic, 3 CT 1 clove $2.89

Instructions

1. Mix ground chicken with half the sliced green onion, half the ginger, minced garlic, salt, and pepper. Form 10 to 12 small meatballs.
2. Slice sweet potato thinly. Slice mushrooms. Chop bok choy stems and leaves separately.
3. Brown meatballs in a pot with a little oil for 4 to 5 minutes; remove.
4. Add mushrooms and bok choy stems to the pot and cook 2 minutes.
5. Add sweet potato, remaining ginger, and 3 cups water or broth if available. Bring to a simmer.
6. Return meatballs and simmer 8 to 10 minutes until cooked through and sweet potato is tender.
7. Stir in bok choy leaves and remaining green onion; cook 1 to 2 minutes more.
8. Serve hot in bowls with broth.

Ingredients

• Atlantic Salmon Portion 2 portions $6.99
• Green Asparagus 1 bunch $4.99
• Organic Red Radish Bunch 1 bunch $2.79
• Meyer Lemon Bag 1 bag, use 1 lemon $2.99
• Organic Dill, 0.5 OZ 1 pack, use 1 to 2 tbsp $2.99
• Organic Yellow Onion 1 small $2.99

Instructions

1. Heat oven to 425°F.
2. Trim asparagus. Halve the radishes. Slice the onion into wedges. Toss all with oil, salt, and pepper on a sheet pan.
3. Roast the vegetables for 15 minutes.
4. Meanwhile pat salmon dry and season with salt and pepper.
5. Heat a skillet over medium-high heat with a little oil. Sear salmon 3 to 4 minutes on the first side and 2 to 3 minutes on the second, until just cooked through.
6. Add the salmon to the sheet pan for the last 3 to 5 minutes if you prefer finishing in the oven instead of fully in the skillet.
7. Zest and juice 1 Meyer lemon. Toss roasted vegetables lightly with lemon juice and chopped dill.
8. Serve salmon over the asparagus, radishes, and onion with extra dill and lemon on top.