Careme Recipes

Ingredients

• DRAPER VALLEY FARMS® Boneless Skinless Chicken Thighs 1 lb $6.99
• Sweet Potato 1 lb $2.49/lb
• Fresh Roma Tomato 3/4 lb $2.79/lb
• Fresh Large Green Bell Pepper 1 ct $1.50
• Jumbo Yellow Onions 1/2 lb $1.49/lb
• Garlic 3 cloves $1.50 each
• Ginger Root 1 tbsp grated $4.99/lb
• Organic Cilantro 1/2 bunch $1.99

Instructions

1. Heat oven to 425°F. Cut 1 lb Sweet Potato into wedges, toss with oil, salt, and roast 30-35 minutes until browned.
2. Season 1 lb DRAPER VALLEY FARMS® Boneless Skinless Chicken Thighs with salt, black pepper, 1 tsp paprika, 1/2 tsp cumin, 1/4 tsp cinnamon, and a pinch of cayenne if you have it.
3. Sear chicken in an oven-safe skillet with oil over medium-high heat, 4-5 minutes per side until browned; remove to a plate.
4. In the same pan, cook 1/2 lb sliced Jumbo Yellow Onions 4 minutes. Add 3 minced Garlic cloves, 1 tbsp grated Ginger Root, and 1 diced Fresh Large Green Bell Pepper; cook 2 minutes.
5. Add 3/4 lb chopped Fresh Roma Tomato plus 1/4 cup water. Simmer 5-7 minutes until saucy. Stir in a handful of chopped Organic Cilantro.
6. Return chicken to the pan and simmer gently 8-10 minutes until cooked through and coated in sauce.
7. Serve with the roasted sweet potatoes.

Ingredients

• Kroger® 80/20 Ground Beef Pack 1 LB 1 lb $8.99
• Organic Kale 1/2 lb $2.99/lb
• Fresh Roma Tomato 1/2 lb $2.79/lb
• Jumbo Yellow Onions 1/2 lb $1.49/lb
• Garlic 3 cloves $1.50 each
• Ginger Root 2 tsp grated $4.99/lb
• Yukon Gold Potatoes 1 lb $1.49/lb
• Fresh Green Serrano Peppers 1 small pepper, optional $4.99/lb

Instructions

1. Dice 1 lb Yukon Gold Potatoes. Pan-roast in a large skillet with oil and salt over medium heat for 15-18 minutes, stirring occasionally, until golden and tender; transfer out.
2. In the same skillet, cook 1/2 lb sliced Jumbo Yellow Onions in a little oil for 4 minutes. Add 3 minced Garlic cloves, 2 tsp grated Ginger Root, and optional minced serrano; cook 30 seconds.
3. Add 1 lb Kroger® 80/20 Ground Beef Pack 1 LB and cook until browned, breaking it up well.
4. Add 1/2 lb chopped Fresh Roma Tomato and cook 4-5 minutes until softened.
5. Stir in 1/2 lb chopped Organic Kale with a splash of water, cover 2-3 minutes, then uncover and cook until wilted and tender. Season with salt, black pepper, and a little paprika if you have it.
6. Serve the beef and greens over or beside the pan-roasted potatoes.

Ingredients

• Rockfish Fillet (Wild Caught Fresh) 1 lb $6.99/lb
• Green Cabbage 1 lb $0.59/lb
• Carrots 1/2 lb $1.69/lb
• Jumbo Yellow Onions 1/2 lb $1.49/lb
• Fresh Roma Tomato 1/2 lb $2.79/lb
• Garlic 2 cloves $1.50 each
• Ginger Root 2 tsp grated $4.99/lb
• Fresh Organic Lemon - Each 1 each $1.69

Instructions

1. Season 1 lb Rockfish Fillet with salt, black pepper, 1/2 tsp turmeric, 1/2 tsp ground coriander, and a pinch of cumin if you have it. Rub with a little oil and let sit while you prep vegetables.
2. Thinly slice 1/2 lb Jumbo Yellow Onions, shred 1 lb Green Cabbage, slice 1/2 lb Carrots thinly, chop 1/2 lb Fresh Roma Tomato, mince 2 Garlic cloves, and grate 2 tsp Ginger Root.
3. Heat oil in a large skillet over medium heat. Cook onion 4 minutes, then add garlic and ginger for 30 seconds.
4. Add carrots and cabbage with a pinch of salt. Cook 6-8 minutes, stirring, until starting to soften.
5. Add chopped tomato and 2 tbsp water, cover 3 minutes, then uncover and cook until lightly stewy. Finish with a squeeze of lemon.
6. Meanwhile, heat a second skillet over medium-high heat. Sear the seasoned rockfish 3-4 minutes per side until just cooked through.
7. Serve fish over the warm cabbage-carrot mixture with extra lemon on the side.