Careme Recipes

Ingredients

• 365 by Whole Foods Market, Ground Chicken, Step 2, 16 Ounce 1 pack $5.99
• Yellow Onion 2 medium $1.49
• Organic Garlic, 3 CT 3 cloves $2.89
• Organic Dino Kale 1 bunch $2.99
• Organic Roma Tomatoes, 16 OZ 2 to 3 tomatoes $2.99
• Lemon 1 $0.99
• Organic Ginger Puree, 2.8 OZ 1 tablespoon $3.99

Instructions

1. Thinly slice 2 medium yellow onions, mince 3 garlic cloves, chop 2 to 3 roma tomatoes, and strip and chop 1 bunch dino kale.
2. Heat 2 tablespoons oil in a large skillet over medium heat. Add the onions and cook 10 to 12 minutes until very soft and lightly golden.
3. Stir in the garlic and ginger puree and cook 1 minute.
4. Add the chopped tomatoes and cook 5 to 7 minutes until they break down into a thick sauce. Season with salt and black pepper. If you have paprika or chili flakes in your pantry, add a little here.
5. Add 1 pack ground chicken, breaking it up with a spoon. Cook 6 to 8 minutes until fully cooked and coated in the onion-tomato mixture.
6. Add the kale with a splash of water, cover, and cook 3 to 5 minutes until tender.
7. Finish with juice from half to 1 lemon. Taste and adjust seasoning, then serve hot.

Ingredients

• Organic Green Cabbage 1/2 small head $1.99
• Organic Carrot Bunch 1 bunch $2.49
• Yellow Onion 1 large $1.49
• Organic Garlic, 3 CT 2 cloves $2.89
• Organic Orange Sweet Potato 1 medium $2.99
• Lemon 1 $0.99
• Organic Ginger Puree, 2.8 OZ 2 teaspoons $3.99

Instructions

1. Thinly slice 1 large yellow onion, mince 2 garlic cloves, peel and slice 1 sweet potato into small half-moons, cut the carrots into thin sticks, and shred 1/2 head green cabbage.
2. Heat 2 tablespoons oil in a large skillet or pot over medium heat. Add onion and cook 6 to 8 minutes until softened.
3. Add garlic and ginger puree and cook 30 seconds.
4. Add sweet potato and carrots with salt and cook 5 minutes, stirring often.
5. Add cabbage and a splash of water. Cover and cook 8 to 10 minutes until all vegetables are tender.
6. Uncover and cook 2 to 3 more minutes to evaporate excess moisture. Finish with lemon juice and black pepper.
7. Serve warm as a main for 2.

Ingredients

• Cod Fillets, 10.5 OZ 1 pack $8.99
• Yellow Onion 1 large $1.49
• Organic Roma Tomatoes, 16 OZ 2 tomatoes $2.99
• Organic Garlic, 3 CT 2 cloves $2.89
• Organic Spinach Bunch 1 bunch $2.69
• Lemon 1 $0.99
• Organic Ginger Puree, 2.8 OZ 2 teaspoons $3.99

Instructions

1. Thinly slice 1 large yellow onion, mince 2 garlic cloves, chop 2 roma tomatoes, and roughly chop 1 bunch spinach.
2. Season the cod fillets with salt and pepper.
3. Heat 1 to 2 tablespoons oil in a skillet over medium heat. Add onion and cook 6 to 8 minutes until soft.
4. Add garlic and ginger puree and cook 30 seconds. Add tomatoes and cook 4 to 5 minutes until saucy.
5. Nestle in the cod, cover, and cook gently 6 to 8 minutes until the fish flakes easily.
6. Add spinach around the fish, cover 1 minute to wilt, then finish with lemon juice.
7. Serve immediately with the onion-tomato sauce spooned over the cod and spinach.