Careme Recipes

Ingredients

• Alaska Sockeye Salmon Fillet 2 salmon portions, about 10-12 oz total 16.05
• Organic Green Asparagus 1 bunch 5.54
• Organic Orange Sweet Potato 1 large sweet potato, about 12 oz 2.54
• Lemon 1 lemon 0.99
• Organic Dill Bunch 2 tablespoons chopped, plus extra fronds for garnish 2.49
• Organic Garlic, 3 CT 2 cloves, minced 2.89

Instructions

1. Preheat the oven to 425°F. Line a sheet pan or large baking dish with parchment or lightly oil it. Pat 2 salmon portions, about 10 to 12 ounces total, dry and let them sit at room temperature while you prep the vegetables.
2. Peel 1 large organic orange sweet potato, about 12 ounces, and cut it into 3/4-inch cubes so it roasts quickly and evenly. Trim 1 bunch organic green asparagus and cut any very thick spears in half lengthwise.
3. On one side of the sheet pan, toss the cubed sweet potato with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread the pieces so they are not crowded. Roast the sweet potato for 15 minutes.
4. While the sweet potato starts, mince 2 garlic cloves, finely chop 2 tablespoons organic dill, and zest half of 1 lemon. Slice the lemon into wedges, keeping half for squeezing later.
5. In a small bowl, mix the minced 2 garlic cloves, chopped 2 tablespoons dill, lemon zest from half the lemon, 1 tablespoon olive oil, 1 teaspoon lemon juice, 1/2 teaspoon kosher salt, and a few grinds of black pepper.
6. After the sweet potato has roasted 15 minutes, add the trimmed asparagus to the empty side of the pan. Toss the asparagus with 1 teaspoon olive oil, a pinch of salt, and a squeeze from 1 lemon wedge. Push the asparagus into an even layer.
7. Set the 2 salmon portions in the center of the pan or on top of a clear section of the tray. Rub the salmon with the dill-garlic mixture. Roast everything for 10 to 12 minutes more, until the salmon flakes at the center and the asparagus is tender-crisp. If needed, give the sweet potatoes an extra 2 to 3 minutes after removing the salmon.
8. Taste and finish the vegetables with another squeeze of lemon. Plate by spooning the roasted sweet potato slightly off-center, leaning the salmon against it, and laying the asparagus alongside for height. Scatter extra dill fronds over the salmon and serve with lemon wedges on the side.

Ingredients

• Whole Foods Market Kitchens Lemon Herb Boneless Skinless Chicken Thighs 1 package, about 16 oz 7.10
• Organic Green Cabbage 1/2 small head, about 5 cups shredded 1.10
• Organic Carrot Bag, 16 OZ 2 carrots, thinly sliced on the bias 1.69
• Green Onion 3 stalks, sliced 1.39
• Organic Lime Bag 1 lime 4.43
• Organic Cilantro 1/4 cup chopped 1.79
• Organic Garlic, 3 CT 2 cloves, minced 2.89

Instructions

1. If serving with rice, start 1 cup cooked rice first using pantry rice so it is ready with the stir-fry. Then thinly slice 1 package lemon herb boneless skinless chicken thighs, about 16 ounces, into bite-size strips.
2. Cut 1/2 small organic green cabbage into fine shreds, about 5 cups. Peel and thinly slice 2 carrots on a sharp bias for broader pieces. Slice 3 green onions, keeping the green tops separate from the white parts. Mince 2 garlic cloves. Cut 1 lime into wedges. Chop 1/4 cup organic cilantro.
3. In a small bowl, stir together 2 tablespoons soy sauce, 1 teaspoon honey or brown sugar, 1 tablespoon lime juice from the 1 lime, and 2 tablespoons water. This quick sauce will lightly glaze the chicken and vegetables.
4. Heat a large skillet or wok over medium-high heat with 1 tablespoon neutral oil. Add the sliced 16 ounces chicken thighs in a single layer and cook for 4 to 5 minutes, stirring occasionally, until browned and just cooked through.
5. Add the white parts of the 3 sliced green onions and the minced 2 garlic cloves to the pan. Stir for 30 seconds until fragrant. Add the 2 sliced carrots and cook 2 minutes so they soften slightly but still keep some snap.
6. Add the 5 cups shredded cabbage and toss over high heat for 2 to 3 minutes until wilted but still a little crisp. Pour in the lime-soy sauce and cook 1 to 2 minutes more, tossing until the sauce coats the chicken and vegetables and reduces lightly.
7. Turn off the heat and fold in the green tops of the green onions and the chopped 1/4 cup cilantro. Taste and add more lime juice, salt, or pepper as needed.
8. Plate the stir-fry in shallow bowls over cooked rice if using, or on its own for a lighter meal. Mound the chicken and vegetables high in the center so the ribbons of cabbage and carrot show. Finish with extra cilantro and a lime wedge on each plate.

Ingredients

• 365 by Whole Foods Market Patagonian Sea Scallops 80/120, 12 OZ 1 package, 12 oz 8.99
• Organic Cauliflower 1 small head, cut into florets 4.43
• 365 Mushroom Baby Bella Slcd 8Oz Cv 1 package, 8 oz 2.99
• Organic Shallots 1 shallot, thinly sliced 4.99
• Lemon 1 lemon 0.99
• Italian Parsley Bunch 2 tablespoons chopped 1.29
• Organic Thyme, 0.5 OZ 1 teaspoon leaves 2.99
• Organic Garlic, 3 CT 2 cloves, smashed 2.89

Instructions

1. Bring a medium pot of salted water to a boil. Cut 1 small organic cauliflower into florets. Add the florets and 2 smashed garlic cloves to the boiling water and cook 12 to 14 minutes until very tender.
2. While the cauliflower cooks, pat 1 package sea scallops, 12 ounces, very dry with paper towels. If they are small, keep them whole; if some are larger, halve them so they cook evenly. Season lightly with kosher salt and black pepper. Thinly slice 1 shallot, chop 2 tablespoons parsley, strip 1 teaspoon thyme leaves, and halve 1 lemon.
3. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Add the 1 sliced shallot and cook 1 minute. Add 1 package sliced baby bella mushrooms, 8 ounces, and cook 6 to 8 minutes until browned and their moisture has evaporated. Add the 1 teaspoon thyme leaves, a pinch of salt, and a squeeze of lemon. Transfer the mushrooms to a warm plate.
4. Drain the cooked cauliflower and garlic well. Return them to the hot pot for 30 seconds to steam off excess moisture. Mash with 1 tablespoon butter, 2 to 3 tablespoons milk or cream, 1/2 teaspoon kosher salt, and black pepper until smooth and spoonable. Cover to keep warm.
5. Wipe out the skillet and return it to high heat. Add 1 tablespoon neutral oil. When the pan is very hot, add the 12 ounces dry scallops in a single layer with space between them. Sear without moving for about 1 to 2 minutes until deep golden, then turn and cook 30 to 60 seconds on the second side, just until opaque. Remove to a plate immediately so they stay tender.
6. Lower the heat to medium. Add 2 tablespoons water, a squeeze from half the lemon, and 1 tablespoon butter to the skillet. Swirl to make a quick glossy pan sauce, scraping up the browned bits. Stir in half of the chopped 2 tablespoons parsley.
7. To plate, spoon a broad swoosh of cauliflower mash onto each warm plate. Pile the browned mushrooms slightly off-center on the mash, then arrange the scallops on top. Spoon over the lemon-butter pan sauce and finish with the remaining parsley and a little extra black pepper. Serve with lemon wedges from the remaining half lemon.