Careme Recipes

Ingredients

• 365 by Whole Foods Market Boneless Skinless Chicken Thighs 1 pack (about 16 oz) $7.99
• Organic Red Sweet Potato 1 large or 2 small, about 12 oz, cut into 3/4-inch wedges $2.54
• Broccoli Crowns 1 large crown, about 10 oz, cut into florets with peeled sliced stem $2.89
• Organic Leeks 1 leek, halved lengthwise, rinsed well, and sliced thin $2.99
• Organic Navel Oranges 1 orange, zested and juiced $2.21
• Organic Garlic, 3 CT 2 cloves, minced $2.89
• Organic Thyme Bunch 1 teaspoon leaves $1.99
• Pantry: olive oil 2 tablespoons
• Pantry: Dijon mustard 1 teaspoon
• Pantry: honey 1 teaspoon
• Pantry: kosher salt to taste
• Pantry: black pepper to taste
• Pantry: red pepper flakes pinch, optional

Instructions

1. Preheat the oven to 425°F. Line a sheet pan or large baking dish for easy cleanup. Trim 1 pack boneless skinless chicken thighs, about 16 ounces, pat dry, and season all over with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon thyme leaves, and 1 minced garlic clove.
2. Cut 1 large organic red sweet potato, about 12 ounces, into 3/4-inch wedges. Cut 1 large broccoli crown, about 10 ounces, into florets and peel and slice the stem. Toss the sweet potato and broccoli with 1 tablespoon olive oil, 1/2 teaspoon salt, and a few grinds of black pepper. Spread on one side of the sheet pan.
3. Place the seasoned chicken thighs on the other side of the pan. Roast until the chicken is browned and cooked through and the vegetables are tender and caramelized, about 24 to 28 minutes, flipping the vegetables once for even color.
4. While the pan roasts, prepare 1 leek by halving it lengthwise, rinsing out any grit, and slicing it thin. Zest and juice 1 organic navel orange. Mince the remaining 1 garlic clove.
5. Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the sliced leek and cook until softened but not deeply browned, about 4 minutes. Add the remaining minced garlic clove and a pinch of red pepper flakes if using, and cook 30 seconds.
6. Stir in the orange zest, orange juice, 1 teaspoon Dijon mustard, and 1 teaspoon honey. Simmer until lightly reduced and glossy, about 2 to 3 minutes. Taste and adjust with salt and pepper.
7. To plate, spoon a little orange-leek sauce onto each plate. Arrange roasted sweet potato wedges and broccoli in a neat pile, then set 2 chicken thighs per plate on top or alongside. Spoon the rest of the sauce over the chicken, letting some drip onto the vegetables for shine and color contrast.

Ingredients

• Ground Pork 1 pack (16 oz) $5.99
• Organic Green Cabbage 1/2 small head, about 12 oz, thinly sliced $1.10
• Organic Bok Choy 2 small heads, chopped into stems and leaves separately $2.99
• 365 Mushroom Baby Bella Slcd 8Oz Cv 1 pack (8 oz) $2.99
• Organic Green Onion 3, thinly sliced $1.99
• Organic Garlic, 3 CT 2 cloves, minced $2.89
• Lime 1, cut into wedges $0.59
• Pantry: neutral oil 1 tablespoon
• Pantry: soy sauce 3 tablespoons
• Pantry: rice vinegar 1 tablespoon
• Pantry: honey or brown sugar 2 teaspoons
• Pantry: toasted sesame oil 1 teaspoon
• Pantry: cooked rice 2 cups, hot
• Pantry: kosher salt to taste
• Pantry: black pepper to taste

Instructions

1. Cook rice first if needed so you have 2 cups hot cooked rice ready for serving.
2. Thinly slice 1/2 small head organic green cabbage, about 12 ounces. Chop 2 small heads organic bok choy, keeping the stems and leafy tops separate. Slice 3 green onions thinly. Mince 2 garlic cloves. Open 1 pack sliced baby bella mushrooms, 8 ounces.
3. In a small bowl, stir together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey or brown sugar, 1 teaspoon toasted sesame oil, and 2 tablespoons water.
4. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add 1 pack ground pork, 16 ounces. Break it up and cook until browned and lightly crisp in spots, about 6 to 8 minutes. Season with a little black pepper.
5. Add the minced garlic and the white parts of the 3 sliced green onions to the pork. Cook 30 seconds until fragrant. Add the 8 ounces sliced baby bella mushrooms and cook until they give up moisture and begin to brown, about 3 to 4 minutes.
6. Add the 12 ounces sliced cabbage and the bok choy stems. Stir-fry 3 minutes until they start to soften but still keep some bite. Add the bok choy leaves and the sauce mixture and toss for 1 to 2 minutes more, until glossy and just wilted. Taste and adjust with soy sauce or salt if needed.
7. Squeeze in a little juice from 1 lime for freshness right before serving.
8. To plate, mound 1 cup hot rice in each shallow bowl. Spoon the pork, cabbage, mushroom, and bok choy stir-fry over and slightly beside the rice so the grains stay partly visible. Finish with the green tops of the sliced onions and a lime wedge on the side for a bright final squeeze.

Ingredients

• Alaska Sockeye Salmon Fillet 2 fillets, about 12 to 14 oz total $16.05
• Organic Green Asparagus 1 bunch, about 8 oz, trimmed $5.54
• Organic Potato Fingerling Mix, 24 Ounce 12 oz, halved lengthwise $5.49
• Organic Meyer Lemon Bag 1 lemon, zested and cut into half for juice $3.99
• Organic Dill Bunch 2 tablespoons chopped $2.49
• Organic Chives 1 tablespoon finely sliced $1.99
• Organic Garlic, 3 CT 1 clove, minced $2.89
• Pantry: olive oil 1 1/2 tablespoons
• Pantry: unsalted butter 2 tablespoons
• Pantry: kosher salt to taste
• Pantry: black pepper to taste

Instructions

1. Preheat the oven to 425°F. Halve 12 ounces organic fingerling potatoes lengthwise. Toss them with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and black pepper. Spread cut side down on a sheet pan and roast for 15 minutes.
2. Trim 1 bunch organic green asparagus, about 8 ounces. After the potatoes have roasted 15 minutes, add the asparagus to the pan, tossing it with a light drizzle of olive oil, salt, and pepper. Return the pan to the oven and roast 10 to 12 minutes more, until the potatoes are tender and the asparagus is bright and lightly blistered.
3. While the vegetables roast, pat dry 2 sockeye salmon fillets, about 12 to 14 ounces total. Season both sides with kosher salt and black pepper. Zest 1 Meyer lemon and cut it in half. Mince 1 garlic clove. Chop 2 tablespoons dill and slice 1 tablespoon chives.
4. Heat a skillet, preferably nonstick or well-seasoned stainless steel, over medium-high heat. Add 1/2 tablespoon olive oil. Place the salmon fillets in the skillet presentation side down and sear until a crisp golden crust forms, about 4 minutes. Flip and cook 2 to 4 minutes more, depending on thickness, until medium to medium-well and just opaque in the center.
5. Lower the heat. Add 2 tablespoons unsalted butter and the 1 minced garlic clove to the pan. Once the butter foams, add the Meyer lemon zest, 1 tablespoon lemon juice, the chopped dill, and sliced chives. Spoon the lemon-herb butter over the salmon for 30 seconds.
6. To plate, arrange a bed of roasted fingerling potatoes slightly off-center on each plate, with the asparagus laid neatly alongside for height. Set a salmon fillet on top or just leaning against the potatoes so the seared crust stays visible. Spoon the warm lemon-herb butter over the fish and around the plate for a glossy finish. Serve with extra lemon if you like.