Careme Recipes

Ingredients

• Atlantic Salmon Portions 2 Count 1 package 13.98
• Green Asparagus 1 bunch 4.99
• Yellow Potato 3 medium potatoes, cut into 1-inch chunks 1.49
• Navel Oranges 1 orange 1.99
• Lemon 1 lemon 0.89
• Italian Parsley Bunch 2 tablespoons chopped 1.29
• Elephant Garlic 1 large clove, minced 2.99
• Pantry: olive oil 2 tablespoons
• Pantry: Dijon mustard 1 teaspoon
• Pantry: kosher salt to taste
• Pantry: black pepper to taste

Instructions

1. Preheat the oven to 425°F. Line a sheet pan or large baking dish with parchment for easy cleanup. Pat the 1 package Atlantic Salmon Portions 2 Count dry and let it sit at room temperature while you prep the vegetables.
2. Scrub 3 medium yellow potatoes and cut them into 1-inch chunks. Trim the woody ends from 1 bunch green asparagus. Zest half of 1 orange and half of 1 lemon, then juice the whole orange and half the lemon into a small bowl. Finely chop 2 tablespoons Italian parsley and mince 1 large clove elephant garlic.
3. Toss the 3 medium chunked yellow potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and a few grinds of black pepper. Spread them on one side of the sheet pan and roast for 15 minutes.
4. After 15 minutes, toss the potatoes. Add the 1 bunch trimmed asparagus to the other side of the pan with a light drizzle of olive oil, a pinch of salt, and black pepper. Place the 1 package salmon portions in the center. Rub the salmon with 1 teaspoon olive oil, salt, pepper, and a little of the orange and lemon zest. Roast for 10 to 12 minutes, until the salmon is just cooked through and flakes easily.
5. While the salmon roasts, make the citrus herb sauce. In a small bowl, whisk together the orange juice, lemon juice, remaining zest, 1 teaspoon Dijon mustard, the minced 1 large clove elephant garlic, 1 tablespoon olive oil, and the 2 tablespoons chopped parsley. Season with a pinch of salt and pepper.
6. Check the potatoes; if they need more color, leave them in the oven 3 to 5 extra minutes after removing the salmon and asparagus. They should be golden outside and tender in the center.
7. To plate, spoon a little citrus herb sauce onto each plate. Set a salmon portion slightly off-center, mound the roasted potatoes beside it, and lean the asparagus against the salmon for height. Spoon more sauce over the fish and scatter any extra parsley on top for a fresh green finish.

Ingredients

• Better Chicken Ground Chicken, 16 OZ 1 package 6.99
• Eggplant 1 medium, cut into 3/4-inch cubes 2.29
• Yellow Onion 1 small, diced 1.49
• Organic Garlic, 3 CT 2 cloves, minced 2.89
• Roma Tomato 2 tomatoes, diced 2.69
• Organic Baby Spinach Salad, 5 OZ 2 large handfuls 2.99
• Italian Parsley Bunch 2 tablespoons chopped 1.29
• Pantry: olive oil 2 tablespoons
• Pantry: cooked rice 2 cups cooked
• Pantry: tomato paste 1 tablespoon
• Pantry: ground cumin 1 teaspoon
• Pantry: smoked paprika 1 teaspoon
• Pantry: red pepper flakes pinch, optional
• Pantry: kosher salt to taste
• Pantry: black pepper to taste

Instructions

1. Cook 2 cups rice according to package directions if not already prepared, and keep warm. Dice 1 small yellow onion, mince 2 garlic cloves, cut 1 medium eggplant into 3/4-inch cubes, dice 2 Roma tomatoes, and chop 2 tablespoons Italian parsley.
2. Heat 1 tablespoon olive oil in a wide skillet or sauté pan over medium-high heat. Add the 1 package Better Chicken Ground Chicken, season with salt and black pepper, and cook for 5 to 6 minutes, breaking it into small browned crumbles. Remove the chicken to a bowl.
3. Add the remaining 1 tablespoon olive oil to the same skillet. Add the 1 small diced yellow onion and cook 2 minutes until softened. Add the 1 medium cubed eggplant with a pinch of salt and cook 6 to 8 minutes, stirring occasionally, until the eggplant collapses slightly and takes on golden edges.
4. Stir in the 2 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and a pinch of red pepper flakes if using. Cook for 30 seconds until fragrant. Add 1 tablespoon tomato paste and cook 1 minute, stirring to coat the vegetables.
5. Return the browned ground chicken to the skillet. Add the 2 diced Roma tomatoes and 1/3 cup water. Simmer for 5 to 7 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes thick and spoonable.
6. Fold in 2 large handfuls Organic Baby Spinach Salad and cook 1 minute just until wilted. Taste and adjust with salt and black pepper. Finish with the 2 tablespoons chopped Italian parsley.
7. To plate, spoon warm rice into shallow bowls. Ladle the chicken and eggplant mixture over one side so the rice stays partially visible. Finish with a final drizzle of olive oil if desired and a little extra parsley for contrast.

Ingredients

• Beef New York Strip Steak, 12 OZ 1 steak 20.99
• Organic Baby Bella Whole Mushrooms, 8 OZ 1 package, halved 3.10
• Broccolini 1 bunch 2.99
• Russet Potato 2 medium, cut into wedges 1.09
• Lemon 1 lemon 0.89
• Organic Rosemary, 0.5 OZ 1 teaspoon chopped 2.99
• Organic Garlic, 3 CT 2 cloves, smashed and minced 2.89
• Pantry: olive oil 1 tablespoon
• Pantry: butter 1 tablespoon
• Pantry: kosher salt to taste
• Pantry: black pepper to taste

Instructions

1. Preheat the oven to 425°F. Take the 1 Beef New York Strip Steak, 12 OZ out of the refrigerator 15 to 20 minutes ahead. Pat it very dry and season generously on both sides with kosher salt and black pepper.
2. Cut 2 medium russet potatoes into wedges. Trim the ends of 1 bunch broccolini and halve any thick stalks lengthwise. Halve the 1 package Organic Baby Bella Whole Mushrooms. Chop 1 teaspoon rosemary, mince 1 garlic clove, and lightly smash 1 garlic clove. Cut 1 lemon in half.
3. Toss the 2 medium russet potato wedges with 1/2 tablespoon olive oil, salt, and pepper. Spread on a sheet pan and roast for 25 to 30 minutes, turning once, until crisp on the outside and fluffy inside.
4. When the potatoes have about 15 minutes left, heat a heavy oven-safe skillet over medium-high heat. Add the remaining 1/2 tablespoon olive oil. Sear the seasoned 1 New York strip steak for 2 to 3 minutes on the first side and 2 minutes on the second side until a deep crust forms.
5. Add 1 tablespoon butter, the 1 smashed garlic clove, and the 1 teaspoon chopped rosemary to the skillet. Tilt and baste the steak for 30 seconds. Transfer the skillet to the oven for 3 to 5 minutes for medium-rare to medium, depending on thickness. Move the steak to a plate and rest 8 minutes.
6. Return the skillet to the stove over medium heat. Add the 1 package halved mushrooms with a pinch of salt and cook 4 to 5 minutes until well browned. Add the 1 bunch broccolini and 2 tablespoons water, cover for 1 minute to steam lightly, then uncover. Add the 1 minced garlic clove and cook 1 more minute.
7. Squeeze in juice from half of the 1 lemon and season the mushrooms and broccolini with black pepper. Taste and adjust salt. If the pan looks dry, add a tiny splash of water and swirl to loosen the browned bits into a quick pan sauce.
8. To plate, fan slices of the rested steak across each plate. Stack the broccolini and mushrooms beside it, then add the crisp potato wedges. Finish with a small squeeze of the remaining lemon over the vegetables right before serving for brightness and shine.