Careme Recipes

Ingredients

• Boneless skinless chicken thighs 1 package (16 oz) 365 by Whole Foods Market Boneless Skinless Chicken Thighs 6.49
• Organic green cabbage 1/2 medium head (about 12 oz) Organic Green Cabbage 1.10
• Organic orange sweet potato 1 large (about 12 oz) Organic Orange Sweet Potato 2.54
• Green onion 1 bunch, thinly sliced 1.39
• Slicing cucumber 1 cucumber, thinly sliced on a bias 0.89
• Lime 1 lime 0.59
• Yellow onion 1 small, thinly sliced 1.49
• Organic garlic, 3 CT 2 cloves, minced 2.89
• Pantry cooked rice 1 cup uncooked jasmine or short-grain rice
• Pantry soy sauce 3 tablespoons
• Pantry honey or brown sugar 1 tablespoon
• Pantry neutral oil 2 tablespoons
• Pantry rice vinegar 1 tablespoon
• Pantry toasted sesame oil 1 teaspoon
• Pantry black pepper 1/2 teaspoon
• Pantry kosher salt to taste
• Pantry sesame seeds, optional 1 teaspoon for garnish

Instructions

1. Preheat the oven to 425°F. Start 1 cup uncooked rice according to package directions so it is ready by the time the chicken finishes.
2. Peel 1 large Organic Orange Sweet Potato and cut it into 3/4-inch cubes. Toss the sweet potato with 1 tablespoon neutral oil, a pinch of kosher salt, and a few grinds of black pepper. Spread on one side of a sheet pan.
3. Cut 1/2 medium head Organic Green Cabbage into thick wedges or 1-inch ribbons. Toss the cabbage with the remaining 1 tablespoon neutral oil, a pinch of salt, and pepper. Spread it on the other side of the sheet pan with the sweet potato. Roast for 22 to 25 minutes, flipping once, until the sweet potato is tender and the cabbage is browned at the edges.
4. While the vegetables roast, thinly slice 1 small Yellow Onion, mince 2 cloves Organic Garlic, thinly slice 1 bunch Green Onion, and slice 1 Slicing Cucumber on a bias. Toss the cucumber with 1 tablespoon lime juice, 1 tablespoon rice vinegar, and a pinch of salt. Let it lightly pickle while you cook.
5. Pat dry the 16 ounces Boneless Skinless Chicken Thighs and cut into large bite-size pieces. In a bowl, mix 3 tablespoons soy sauce, 1 tablespoon honey or brown sugar, 1 teaspoon toasted sesame oil, the minced garlic, and half of the sliced green onion. Add the chicken and toss well.
6. Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer and cook for 4 to 5 minutes without moving too much so it browns. Add the sliced yellow onion and continue cooking 4 to 6 minutes more until the chicken is cooked through and the sauce reduces to a glossy glaze.
7. Taste the roasted cabbage and sweet potato and season with a little more salt if needed. Fluff the cooked rice.
8. To plate, spoon rice into shallow bowls. Arrange glazed chicken over one side, roasted sweet potato and charred cabbage beside it, then tuck in a small pile of quick-pickled cucumber. Finish with the remaining green onion, a squeeze of lime, and sesame seeds if using. Keep the colors distinct for a clean bowl presentation.

Ingredients

• Better Chicken Ground Chicken, 16 OZ 1 package (16 oz) WHOLE FOODS MARKET Better Chicken Ground Chicken 6.49
• Organic tomato on the vine, 12 OZ 2 medium tomatoes, diced 6.49
• Red Bell Peppers 1 pepper, diced 3.29
• Yellow onion 1/2 medium onion, diced 1.49
• Organic garlic, 3 CT 2 cloves, minced 2.89
• Romaine Lettuce 1 small head, leaves separated and shredded 2.29
• Organic Large Hass Avocados 1 avocado, sliced 2.69
• Organic Cilantro 2 tablespoons chopped 1.79
• Lime 1 lime 0.59
• Organic Russet Potato 1 large, cut into small 1/2-inch cubes 1.99
• Pantry olive oil 2 tablespoons
• Pantry tomato paste 1 tablespoon
• Pantry ground cumin 1 teaspoon
• Pantry smoked paprika 1 teaspoon
• Pantry dried oregano 1/2 teaspoon
• Pantry chili flakes, optional pinch
• Pantry kosher salt to taste
• Pantry black pepper to taste

Instructions

1. Preheat the oven to 425°F. Cut 1 large Organic Russet Potato into 1/2-inch cubes. Toss the potato with 1 tablespoon olive oil, salt, and pepper, then spread on a small sheet pan. Roast for 22 to 25 minutes, turning once, until crisp and golden.
2. While the potato roasts, dice 1/2 medium Yellow Onion, dice 1 Red Bell Pepper, dice 2 medium tomatoes from the Organic tomato on the vine pack, mince 2 cloves Organic Garlic, shred the leaves from 1 small head Romaine Lettuce, chop 2 tablespoons Organic Cilantro, and slice 1 avocado.
3. Heat a medium oven-safe skillet over medium heat with the remaining 1 tablespoon olive oil. Add the diced onion and diced red bell pepper with a pinch of salt. Cook 4 to 5 minutes until softened.
4. Add the 16 ounces Better Chicken Ground Chicken and break it up with a spoon. Season with 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, black pepper, and a pinch of chili flakes if using. Cook 5 to 6 minutes until lightly browned.
5. Stir in the minced garlic and 1 tablespoon tomato paste. Cook 30 seconds. Add the diced tomatoes and 2 tablespoons water. Simmer 4 to 5 minutes until the mixture thickens and becomes saucy but not wet.
6. Fold in half of the chopped cilantro and a squeeze of 1/2 lime. Taste and adjust with salt and pepper. If your skillet can go in the oven, slide it in for 3 to 4 minutes to lightly roast the top; otherwise keep it on the stove and simmer another minute.
7. Toss the shredded romaine with a squeeze of the remaining lime and a tiny pinch of salt just before serving so it stays crisp.
8. To plate, spoon the chicken and pepper mixture into wide bowls or onto plates. Pile the roasted potato cubes alongside, add a fresh mound of lime-dressed romaine, and fan the avocado slices over the top. Finish with the remaining cilantro for green contrast. Serve with lime wedges on the side.

Ingredients

• Atlantic Salmon Fillet 2 portions, about 12-14 oz total from SEAFOOD Atlantic Salmon Fillet 15.10
• Organic Potato Fingerling Mix, 24 Ounce 12 oz, halved lengthwise 5.49
• Sliced White Mushrooms 1 package (8 oz) 2.69
• Organic Fennel Bulb 1 bulb, thinly sliced; reserve fronds 2.99
• Navel Oranges 1 orange 1.99
• Organic Baby Arugula Salad, 5 Ounce 2 cups 3.69
• Organic garlic, 3 CT 2 cloves, thinly sliced 2.89
• Organic Italian Parsley 1 tablespoon chopped 2.19
• Lemon 1/2 lemon 0.99
• Pantry olive oil 2 tablespoons
• Pantry butter 1 tablespoon
• Pantry Dijon mustard 1 teaspoon
• Pantry kosher salt to taste
• Pantry black pepper to taste

Instructions

1. Preheat the oven to 425°F. Halve 12 ounces Organic Potato Fingerling Mix lengthwise. Toss the fingerlings with 1 tablespoon olive oil, salt, and pepper. Spread cut side down on a sheet pan and roast for 25 to 30 minutes until browned and tender.
2. While the potatoes roast, trim and thinly slice 1 Organic Fennel Bulb, reserving a little of the feathery fronds for garnish. Slice 2 cloves Organic Garlic. Zest and segment 1 Navel Orange, then squeeze the membrane for 2 tablespoons juice. Chop 1 tablespoon Organic Italian Parsley.
3. Pat dry the Atlantic Salmon Fillet portions and season both sides with kosher salt and black pepper. Heat a skillet over medium-high heat with the remaining 1 tablespoon olive oil. Place the salmon skin-side down if skin-on. Sear 4 to 5 minutes until the skin crisps and the salmon is mostly cooked from the bottom up. Turn and cook 1 minute more, then transfer to a plate.
4. In the same skillet, add the sliced fennel and sliced garlic. Cook 3 minutes over medium heat, stirring, until the fennel softens and picks up the salmon fond. Add the 8-ounce package of Sliced White Mushrooms and cook 4 to 5 minutes until their moisture cooks off and they start to brown.
5. Add 1 tablespoon butter, the orange zest, 2 tablespoons orange juice, and 1 teaspoon Dijon mustard. Stir until glossy. Return the salmon to the skillet for 1 to 2 minutes, spooning the fennel-orange pan sauce over the top until just cooked through.
6. When the fingerlings are done, add them to the skillet or toss them in a bowl with a spoonful of the pan juices and the chopped parsley. In another bowl, lightly dress 2 cups Organic Baby Arugula Salad with a squeeze of 1/2 lemon, a pinch of salt, and a tiny drizzle of olive oil.
7. To plate, mound the mushroom-fennel fingerling hash slightly off-center on each plate. Lean a salmon portion against the hash so the crisp top stays visible. Scatter orange segments around the plate, tuck a small tuft of lemony arugula to one side, and finish with fennel fronds and extra parsley for a polished restaurant look.