Careme Recipes

Ingredients

• Bone-in chicken thighs 1 pack, about 1.5-2 lb $6.99
• Green cabbage 1/2 head $1.99
• Organic carrot bunch 1 bunch $2.99
• Yellow potato 3 medium $1.69
• Yellow onion 1 medium $1.99
• Cilantro bunch 1 bunch $1.59
• Lime 2 $0.59
• Olive oil 3 tbsp pantry
• Ground cumin 1 tsp pantry
• Chili flakes or chili powder 1/2 tsp pantry
• Salt to taste pantry
• Black pepper to taste pantry

Instructions

1. Prep 1 pack bone-in chicken thighs ($6.99) by patting dry and seasoning with 1 tablespoon olive oil, 1 teaspoon ground cumin, 1/2 teaspoon chili flakes or chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let sit while you prep the vegetables.
2. Heat the oven to 425°F. Slice 1/2 head green cabbage ($1.99) into thick wedges or wide strips, peel and cut 1 bunch carrots ($2.99) into 2-inch pieces, cut 3 medium yellow potatoes ($1.69) into wedges, and slice 1 medium yellow onion ($1.99) into thick slices.
3. Toss the cabbage, carrots, potatoes, and onion with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a sheet pan or large roasting dish. Spread them out well so they roast instead of steam.
4. Arrange the seasoned chicken thighs on top of the vegetables. Roast at 425°F for 30 to 35 minutes, stirring the vegetables once halfway through, until the chicken is browned and cooked through and the potatoes are tender.
5. While the chicken roasts, finely chop 1 bunch cilantro ($1.59). Zest and juice 1 lime ($0.59) and juice the second lime ($0.59). Stir the cilantro with the lime zest, 2 tablespoons lime juice, 1 tablespoon olive oil, and a pinch of salt to make a quick drizzle.
6. Rest the roasted chicken and vegetables for 5 minutes. Spoon the cilantro-lime drizzle over the chicken and vegetables just before serving. Serve hot with extra lime wedges if you like.
7. Wine pairing: pour Sauvignon Blanc for the herbal citrus lift, or a dry Rosé for a fruitier, flexible match.

Ingredients

• Bone-in pork loin chop 2 chops $5.05
• Brussels sprouts 12-16 oz $3.99
• Organic Gala apples 2 $2.49
• Yellow onion 1 small $1.99
• Lemon 1 $0.99
• Organic thyme bunch 1 small bunch $1.99
• Olive oil 2 tbsp pantry
• Butter 1 tbsp pantry
• Dijon mustard 1 tsp pantry
• Salt to taste pantry
• Black pepper to taste pantry

Instructions

1. Prep 2 bone-in pork loin chops ($5.05) by seasoning both sides with 3/4 teaspoon salt and 1/2 teaspoon black pepper. Let them sit at room temperature while you prep the rest.
2. Trim and halve 12 to 16 ounces Brussels sprouts ($3.99). Core and slice 2 Organic Gala apples ($2.49) into wedges. Thinly slice 1 small yellow onion ($1.99). Pick 1 teaspoon leaves from 1 small bunch thyme ($1.99). Cut 1 lemon ($0.99) in half.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the Brussels sprouts cut side down, season with a pinch of salt, and cook 5 to 6 minutes until deeply browned. Add 2 tablespoons water, cover for 2 minutes to steam, then uncover and cook until tender. Squeeze in a little lemon juice from 1 lemon ($0.99), toss, and transfer to a plate.
4. Add the remaining 1 tablespoon olive oil to the same skillet. Sear the 2 pork chops ($5.05) for 3 to 4 minutes per side over medium-high heat, then reduce heat to medium and cook another 2 to 3 minutes as needed until just cooked through. Transfer the chops to rest.
5. Lower the heat to medium. Add 1 tablespoon butter, the sliced 1 small yellow onion ($1.99), the sliced 2 apples ($2.49), and 1 teaspoon thyme leaves ($1.99). Cook 5 to 6 minutes until softened and lightly caramelized.
6. Stir 1 teaspoon Dijon mustard and 1 tablespoon lemon juice from the 1 lemon ($0.99) into the apple-onion mixture with a splash of water to loosen into a quick pan sauce. Season with a pinch of salt and black pepper.
7. Return any pork juices to the skillet, then plate the 2 pork chops with the apple-onion sauce spooned over top and the Brussels sprouts alongside.
8. Wine pairing: Pinot Noir is the most natural red match here, while Chardonnay gives a plush white option that still handles the apple and thyme.

Ingredients

• Atlantic Salmon Fillet 2 portions, about 12 oz total $15.99
• Organic Baby Bok Choy 1 bunch $2.99
• Organic Orange Sweet Potato 2 medium $2.99
• Green onion 1 bunch $1.39
• Lime 1 $0.59
• Soy sauce 2 tbsp pantry
• Honey or brown sugar 1 tbsp pantry
• Fresh or ground ginger 1 tsp pantry
• Neutral oil or olive oil 2 tbsp pantry
• Sesame oil 1 tsp optional pantry
• Black pepper to taste pantry

Instructions

1. Heat the oven to 425°F. Peel and cut 2 medium Organic Orange Sweet Potatoes ($2.99) into 1-inch cubes. Toss with 1 tablespoon oil and a pinch of black pepper, spread on a sheet pan, and roast for 20 to 25 minutes, flipping once, until browned and tender.
2. While the sweet potatoes start roasting, pat dry 2 salmon portions from the Atlantic Salmon Fillet ($15.99), about 12 ounces total. In a small bowl, mix 2 tablespoons soy sauce, 1 tablespoon honey or brown sugar, 1 teaspoon ginger, 1 teaspoon lime juice from 1 lime ($0.59), and 1 teaspoon oil.
3. Brush the salmon with half of the glaze and let it sit while you prep the vegetables. Halve or quarter 1 bunch Organic Baby Bok Choy ($2.99) lengthwise. Thinly slice 1 bunch green onion ($1.39), separating whites from greens.
4. When the sweet potatoes have roasted about 15 minutes, push them to one side of the pan or use a second pan and add the glazed salmon. Roast at 425°F for 8 to 10 minutes more, brushing once with the remaining glaze, until the salmon is just cooked through.
5. Meanwhile, heat 1 tablespoon oil in a skillet over medium-high heat. Add the white parts of 1 bunch green onion ($1.39) and cook 30 seconds. Add the 1 bunch Organic Baby Bok Choy ($2.99), cut side down, and cook 2 minutes.
6. Add 2 tablespoons water to the bok choy skillet, cover for 1 minute, then uncover. Drizzle in 1 teaspoon sesame oil if using and a squeeze of juice from the 1 lime ($0.59). Cook another 1 to 2 minutes until crisp-tender.
7. Plate the roasted sweet potatoes with the glazed salmon and bok choy. Scatter the green onion tops over everything before serving.
8. Wine pairing: choose an off-dry Riesling if you want the best match for the soy-ginger glaze, or Pinot Gris for a cleaner, drier pairing.