Careme Recipes

Ingredients

• Green Asparagus 1 bunch 4.99
• Organic Baby Bella Whole Mushrooms, 8 OZ 1 package 3.10
• Lemon 1 0.89
• Italian Parsley Bunch 1 small handful 1.29
• Organic Garlic, 3 CT 2 cloves 2.89
• Organic Shallots 1 shallot 4.99
• Organic Baby Spinach, 5 OZ 2 handfuls 4.49
• Pantry: pasta 6-8 ounces
• Pantry: olive oil 2 tablespoons
• Pantry: butter 1 tablespoon
• Pantry: grated parmesan 1/4 cup
• Pantry: salt to taste
• Pantry: black pepper to taste
• Pantry: red pepper flakes optional pinch

Instructions

1. Bring a large pot of salted water to a boil and cook 6-8 ounces pasta until al dente. Reserve 1 cup pasta water before draining.
2. Trim 1 bunch asparagus and cut into 2-inch pieces. Slice 1 package mushrooms. Mince 2 garlic cloves and 1 shallot. Zest and juice 1 lemon. Chop the parsley.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the mushrooms and cook until browned, about 5 minutes.
4. Add shallot and asparagus; cook 3-4 minutes until the asparagus is crisp-tender. Stir in garlic and an optional pinch of red pepper flakes for 30 seconds.
5. Add 2 handfuls spinach and cook until just wilted. Stir in butter, lemon zest, lemon juice, and 1/4 cup reserved pasta water.
6. Add the drained pasta and toss well, adding more pasta water as needed to make a glossy sauce. Stir in parmesan and half the parsley.
7. Plate in shallow bowls and finish with remaining parsley, black pepper, and extra parmesan.

Ingredients

• Better Chicken Ground Chicken, 16 OZ 1 package 6.99
• Organic Baby Bok Choy 1 package or 3-4 heads 2.99
• Organic Shiitake Mushroom 4-6 ounces 11.99
• Green Onion 2 stalks 1.39
• Organic Thai Basil, 0.5 OZ 1 small pack 2.99
• Green Thai Chili Peppers 1-2, to taste 9.99
• Organic Garlic, 3 CT 3 cloves 2.89
• Lime 1 0.59
• Pantry: neutral oil 1 tablespoon
• Pantry: soy sauce 2 tablespoons
• Pantry: fish sauce 1 tablespoon
• Pantry: brown sugar 1 teaspoon
• Pantry: cooked jasmine rice 2 cups
• Pantry: black pepper to taste

Instructions

1. If serving with rice, start 2 cups cooked jasmine rice first.
2. Slice the bok choy, separating stems from leaves. Slice 4-6 ounces shiitake mushrooms. Mince 3 garlic cloves, slice 1-2 Thai chilies, and cut 2 green onions into 1-inch pieces. Pick Thai basil leaves.
3. Mix a quick sauce: 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 teaspoon brown sugar, and juice of half the lime.
4. Heat 1 tablespoon neutral oil in a wok or large skillet over high heat. Add the ground chicken and cook, breaking it up, until browned and mostly cooked through, 5-6 minutes.
5. Add mushrooms, bok choy stems, garlic, and chilies. Stir-fry 2-3 minutes until fragrant and lightly softened.
6. Add the sauce and toss for 1 minute. Add bok choy leaves and green onions; cook just until wilted.
7. Turn off heat and fold in Thai basil leaves. Taste and add black pepper or more lime juice if needed.
8. Serve over jasmine rice with lime wedges on the side.

Ingredients

• Ground Pork 1 package 5.99
• Organic Napa Cabbage 1/2 head 1.99
• 365 Mushroom Baby Bella Slcd 8Oz Cv 1 package 2.99
• Organic Green Onion 1 bunch 1.99
• Organic Garlic, 3 CT 3 cloves 2.89
• Organic Cilantro small handful, optional 1.79
• Lime 1 0.59
• Pantry: noodles or spaghetti 6-8 ounces
• Pantry: neutral oil 1 tablespoon
• Pantry: soy sauce 2 tablespoons
• Pantry: rice vinegar 1 tablespoon
• Pantry: chili crisp or chili garlic sauce 1-2 tablespoons
• Pantry: honey or brown sugar 1 teaspoon
• Pantry: sesame oil 1 teaspoon, optional

Instructions

1. Cook 6-8 ounces noodles or spaghetti in salted water until just tender. Reserve 1/2 cup cooking water, then drain.
2. Thinly slice 1/2 head napa cabbage. Slice the green onions and mince 3 garlic cloves. Roughly chop optional cilantro.
3. In a bowl, mix 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1-2 tablespoons chili crisp or chili garlic sauce, 1 teaspoon honey, and 1 teaspoon sesame oil if using.
4. Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add the ground pork and cook until browned and crisp in spots, about 6-7 minutes.
5. Add mushrooms and cook 3 minutes. Add garlic and the white parts of the green onions; cook 30 seconds.
6. Add napa cabbage and stir-fry 2-3 minutes until just softened but not mushy.
7. Add the cooked noodles and sauce mixture. Toss well, adding a splash of reserved noodle water as needed so the sauce coats everything evenly.
8. Finish with the green onion tops, a squeeze of lime, and optional cilantro. Serve hot.