Careme Recipes

Ingredients

• 365 by Whole Foods Market Ground Pork NAE, 16 OZ 1 package $5.99
• Organic Napa Cabbage about 3/4 lb, thinly sliced $1.99/lb
• Organic Loose Carrots 2 medium, thinly sliced or julienned $1.49/lb
• Yellow Onion 1/2 medium, thinly sliced $1.49/lb
• Slicing Cucumber 1, thinly sliced $0.89
• Lime 1 $0.59
• Organic Garlic, 3 CT 2 cloves, minced $2.89
• Yellow Potato or rice from pantry optional if substituting potatoes; otherwise 1 cup cooked rice from pantry $1.49/lb

Instructions

1. Prep 1 package 365 by Whole Foods Market Ground Pork NAE, 16 OZ ($5.99), about 3/4 pound Organic Napa Cabbage ($1.99/lb) thinly sliced, 2 medium Organic Loose Carrots ($1.49/lb) thinly sliced, 1/2 medium Yellow Onion ($1.49/lb) thinly sliced, 1 Slicing Cucumber ($0.89) thinly sliced, 2 cloves Organic Garlic ($2.89/3 ct) minced, and 1 Lime ($0.59) cut in half.
2. Start your starch first. Cook 1 cup rice from pantry according to package directions for 2 servings. If using potatoes instead, dice 3/4 pound Yellow Potato ($1.49/lb) and simmer until tender, then pan-crisp later.
3. Toss the sliced Slicing Cucumber ($0.89) with the juice of 1/2 Lime ($0.59) and a pinch of salt from pantry. Set aside as a quick fresh side.
4. Heat 1 tablespoon oil from pantry in a large skillet over medium-high heat. Add 1/2 sliced Yellow Onion ($1.49/lb) and 2 minced cloves Organic Garlic ($2.89/3 ct). Cook 2 minutes until fragrant.
5. Add 1 package Ground Pork NAE, 16 OZ ($5.99). Break it up and cook 5 to 6 minutes until browned.
6. Stir in the 2 sliced Organic Loose Carrots ($1.49/lb) and the 3/4 pound sliced Organic Napa Cabbage ($1.99/lb). Add 2 tablespoons soy sauce, 1 tablespoon water, and 1 teaspoon honey or brown sugar from pantry. Cook 5 to 7 minutes, stirring, until the cabbage is tender but not mushy.
7. Season the pork mixture with black pepper and the remaining 1/2 Lime ($0.59) juice. If you cooked potatoes instead of rice, push the pork mixture to one side of the skillet and crisp the drained diced Yellow Potato ($1.49/lb) in a little extra oil until golden.
8. Serve the savory pork and cabbage over the cooked rice, with the limey cucumber on the side or tucked right into the bowl.
9. Wine pairing: pour a lightly chilled Pinot Noir or a dry Riesling.

Ingredients

• 365 by Whole Foods Market Cod Fillets, 10.5 OZ 1 package $8.99
• Yellow Potato 3/4 lb, cut into 1-inch pieces $1.49/lb
• Organic Fennel Bulb 1 small bulb, sliced $2.99/lb
• Organic Loose Carrots 2 small, sliced on a bias $1.49/lb
• Vine On Tomato or Organic Roma Tomatoes 2 medium tomatoes, chopped $2.29/lb or $2.99
• Lemon 1 $0.99
• Organic Garlic, 3 CT 2 cloves, minced $2.89

Instructions

1. Preheat the oven to 425°F. Prep 1 package 365 by Whole Foods Market Cod Fillets, 10.5 OZ ($8.99), 3/4 pound Yellow Potato ($1.49/lb) cut into 1-inch pieces, 1 small Organic Fennel Bulb ($2.99/lb) sliced, 2 small Organic Loose Carrots ($1.49/lb) sliced on a bias, 2 medium Vine On Tomatoes ($2.29/lb) or Organic Roma Tomatoes ($2.99) chopped, 2 cloves Organic Garlic ($2.89/3 ct) minced, and 1 Lemon ($0.99) cut in half.
2. On a sheet pan, toss the 3/4 pound Yellow Potato ($1.49/lb), 1 sliced Organic Fennel Bulb ($2.99/lb), and 2 sliced Organic Loose Carrots ($1.49/lb) with 1 1/2 tablespoons oil, 1/2 teaspoon salt, and black pepper from pantry. Roast 20 minutes.
3. Pull the pan out and add the 2 chopped tomatoes and 2 minced cloves Organic Garlic ($2.89/3 ct) around the vegetables. Stir gently.
4. Pat dry the 1 package Cod Fillets, 10.5 OZ ($8.99). Place the cod on the sheet pan. Drizzle with 1 teaspoon oil from pantry and season with salt, black pepper, and the zest from 1/2 Lemon ($0.99).
5. Return the sheet pan to the oven and roast 10 to 12 minutes, until the cod flakes easily and the vegetables are browned at the edges.
6. Squeeze the juice of 1/2 Lemon ($0.99) over the cod and vegetables. Taste and add more salt or the remaining lemon juice if you want a brighter finish.
7. Serve the roasted cod with the fennel-potato-carrot mixture and the jammy tomatoes spooned over the top.
8. Wine pairing: serve with Sauvignon Blanc or Pinot Grigio.

Ingredients

• MEAT Bone-In Pork Loin Chop 2 chops, about 1 to 1 1/4 lb total $5.05/lb sale
• Organic Red Cabbage about 3/4 lb, thinly sliced $1.99/lb
• Organic Loose Carrots 3 medium, cut into sticks $1.49/lb
• Sweet Onion or Yellow Onion 1/2 medium, sliced $1.69/lb or $1.49/lb
• Organic Navel Oranges or Lemon 1 orange or 1 lemon $2.49/lb or $0.99 each
• Yellow Potato 1/2 lb, optional if you want a larger starch side $1.49/lb

Instructions

1. Preheat the oven to 425°F. Prep 2 MEAT Bone-In Pork Loin Chops ($5.05/lb sale), about 3/4 pound Organic Red Cabbage ($1.99/lb) thinly sliced, 3 medium Organic Loose Carrots ($1.49/lb) cut into sticks, 1/2 medium Sweet Onion ($1.69/lb) or Yellow Onion ($1.49/lb) sliced, and 1 Organic Navel Orange ($2.49/lb) or 1 Lemon ($0.99). If you want a heartier meal, also cut 1/2 pound Yellow Potato ($1.49/lb) into small wedges.
2. Toss the 3 carrot sticks and optional 1/2 pound Yellow Potato ($1.49/lb) with 1 tablespoon oil, salt, and pepper from pantry on one side of a sheet pan. Roast 10 minutes first to get them started.
3. Meanwhile, season the 2 Bone-In Pork Loin Chops ($5.05/lb sale) with salt, pepper, and 1/2 teaspoon smoked paprika from pantry if you have it.
4. Heat 1 tablespoon oil from pantry in an oven-safe skillet over medium-high heat. Sear the 2 pork chops for 2 minutes per side until lightly browned.
5. Transfer the seared pork chops to the other side of the sheet pan with the carrots and optional potatoes. Roast 10 to 14 minutes, until the pork reaches 140 to 145°F and rests juicy.
6. While the pork roasts, return the skillet to medium heat. Add the 1/2 sliced onion ($1.69/lb or $1.49/lb) and cook 2 minutes. Add the 3/4 pound sliced Organic Red Cabbage ($1.99/lb), a pinch of salt, 2 tablespoons water, and 2 tablespoons juice from the Organic Navel Orange ($2.49/lb) or Lemon ($0.99). Cover and cook 8 to 10 minutes, stirring once, until just tender.
7. Uncover the cabbage and stir in 1 teaspoon honey and a little zest from the orange or lemon. Cook 1 to 2 minutes more until glossy.
8. Let the pork chops rest 5 minutes. Slice if desired, then serve with the braised red cabbage and roasted carrots, plus the optional potatoes if using.
9. Wine pairing: Pinot Noir is ideal, and a dry Rosé is also a lovely match.