Careme Recipes

Ingredients

• Garlic and Herb Boneless Skinless Chicken Thighs 1 package, about 1 to 1 1/4 lb $6.99
• Organic Kabocha Squash 1 small squash, about 1 1/4 lb, seeded and cut into 1-inch wedges $1.99
• Organic Red Radish Bunch 1 bunch, thinly sliced $2.21
• Italian Parsley Bunch 1/2 bunch, chopped $1.29
• Lemon 1 $0.99
• Organic Garlic, 3 CT 2 cloves, minced $2.89
• Yellow Onion 1/2 medium, sliced $1.49
• Olive oil 2 tablespoons pantry
• Salt to taste pantry
• Black pepper to taste pantry
• Honey or maple syrup 1 teaspoon, optional pantry

Instructions

1. Prep the oven to 425°F. Line a sheet pan if desired for easier cleanup. Seed and cut 1 small organic kabocha squash ($1.99) into 1-inch wedges, slice 1/2 medium yellow onion ($1.49), thinly slice 1 bunch organic red radishes ($2.21), chop 1/2 bunch Italian parsley ($1.29), mince 2 cloves organic garlic from the 3-count pack ($2.89), and zest and juice 1 lemon ($0.99).
2. Toss the kabocha squash wedges and sliced 1/2 yellow onion with 1 tablespoon olive oil, 1 minced garlic clove, 1/2 teaspoon salt, and a few grinds of black pepper. Spread on the sheet pan and roast for 10 minutes.
3. After the vegetables get a head start, add 1 package garlic and herb boneless skinless chicken thighs ($6.99), using about 1 to 1 1/4 pounds, to the pan. If the marinade is heavy, lightly shake off excess so the vegetables roast instead of steam. Roast the chicken thighs and vegetables for 18 to 22 minutes more, until the chicken is cooked through and the squash is tender and caramelized at the edges.
4. While the chicken and squash roast, make the relish by combining the thinly sliced radishes, chopped 1/2 bunch parsley, lemon zest, 1 tablespoon lemon juice, 1 teaspoon olive oil, and 1 teaspoon honey or maple syrup if using. Season the radish relish with a small pinch of salt and black pepper.
5. Rest the roasted chicken thighs for 3 minutes. Taste the squash and onion and add another squeeze of lemon if needed.
6. Serve the garlic and herb chicken thighs with the roasted kabocha and onion, and spoon the radish-parsley relish over the top or alongside for crunch and brightness.

Ingredients

• Boneless Skinless Chicken Thighs 1 package, about 1 1/4 lb $7.99
• Organic Leeks 2 leeks, cleaned and sliced $2.99
• Organic Carrot Bag, 16 OZ 3 carrots, sliced $1.69
• 365 Mushroom Baby Bella Slcd 8Oz Cv 1 pack, 8 oz $2.99
• Organic Dino Kale 1/2 bunch or about 3 cups chopped $2.99
• Organic Garlic, 3 CT 3 cloves, minced $2.89
• Organic Lemons 1 lemon $1.19
• Organic Thyme, 0.5 OZ 1 teaspoon leaves, or to taste $2.99
• Dijon mustard 1 tablespoon pantry
• Chicken broth or water 1 1/2 cups pantry
• Olive oil 1 tablespoon pantry
• Salt to taste pantry
• Black pepper to taste pantry
• Chateau Ste Michelle Dry Riesling, 750 ML 1 bottle $9.89

Instructions

1. Lightly oil the slow cooker. Add the sliced leeks, sliced carrots, sliced baby bella mushrooms, and minced garlic.
2. Lay the chicken thighs on top. Season with salt, pepper, and thyme.
3. Whisk together the broth, Dijon mustard, and juice from half the lemon. Pour into the slow cooker.
4. Cook on LOW for 4 to 5 hours or HIGH for 2 to 2 1/2 hours, until the chicken is tender and cooked through.
5. Stir in the chopped kale during the last 10 minutes of cooking so it wilts but stays bright.
6. Taste and adjust with more salt, pepper, and the remaining lemon juice. Serve in shallow bowls with plenty of vegetables and broth.