Careme Recipes

Ingredients

• 365 by Whole Foods Market Cod Fillets, 10.5 OZ 10.5 oz $8.99
• Organic Leeks 1 bunch, cleaned and sliced $2.99
• Baby Bella Mushrooms 8 oz $2.79
• Yellow Potato 3 medium $1.49
• Lemon 1 $0.99
• Organic Dill Bunch 1 bunch $2.49
• Organic Garlic, 3 CT 2 cloves $2.89
• Organic Dijon-style mustard, pantry assumed 1 tablespoon pantry
• Olive oil, pantry assumed 3 tablespoons pantry
• Salt and black pepper, pantry assumed to taste pantry

Instructions

1. Prep 3 medium yellow potatoes ($1.49 total estimate) by cutting them into 1-inch pieces. Place in a pot of cold salted water, bring to a boil, and simmer 12-15 minutes until tender.
2. While the potatoes cook, clean and slice 1 bunch organic leeks ($2.99), wiping away any grit. Slice 8 oz baby bella mushrooms ($2.79). Mince 2 cloves from the organic garlic 3-count pack ($2.89). Chop 2 tablespoons dill from 1 bunch organic dill ($2.49). Zest and juice 1 lemon ($0.99).
3. Heat the oven to 425°F. On a sheet pan or small baking dish, toss the sliced leeks, sliced mushrooms, half the minced garlic, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, and black pepper. Roast 10 minutes to soften.
4. Pat dry the 10.5 oz cod fillets ($8.99). Rub with 1 tablespoon olive oil, the remaining minced garlic, half the lemon zest, 1/2 teaspoon salt, and black pepper. Set the cod over the partially roasted leeks and mushrooms, then roast 10-12 minutes more until the fish flakes easily.
5. Drain the 3 medium yellow potatoes ($1.49 total estimate) and let them steam dry 1 minute. Toss the hot potatoes with 1 tablespoon olive oil, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, the remaining lemon zest, 1 tablespoon chopped dill, 1/2 teaspoon salt, and black pepper.
6. Plate the roasted cod over the leeks and mushrooms. Spoon the warm dill-mustard potatoes alongside. Finish with the remaining chopped dill and an extra squeeze from the 1 lemon ($0.99).
7. Wine note: serve with Sauvignon Blanc for a bright, citrusy match, or Chardonnay for a rounder, more textural pairing.

Ingredients

• 365 by Whole Foods Market Boneless Skinless Chicken Thighs 1 pack, about 16 oz $6.49
• Organic Green Cabbage 1/2 small head $1.99
• Organic Loose Carrots 3 carrots $1.49
• Baby Bella Mushrooms 8 oz $2.79
• Sweet Onion 1 medium $1.69
• Organic Garlic, 3 CT 3 cloves $2.89
• Organic Thyme, 0.5 OZ 1 pack, use 2 teaspoons leaves $2.99
• Lemon 1 $0.99
• Olive oil, pantry assumed 1 tablespoon pantry
• Chicken stock or water, pantry assumed 3/4 cup pantry
• Salt and black pepper, pantry assumed to taste pantry

Instructions

1. Prep 1 medium sweet onion ($1.69) by slicing it. Peel and cut 3 organic loose carrots ($1.49) into thick coins. Slice 8 oz baby bella mushrooms ($2.79). Cut 1/2 small organic green cabbage ($1.99) into thick shreds. Mince 3 cloves from the organic garlic 3-count pack ($2.89). Strip 2 teaspoons thyme leaves from the organic thyme pack ($2.99). Zest and juice 1 lemon ($0.99).
2. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Season the 16 oz boneless skinless chicken thighs ($6.49) with 1 teaspoon salt and black pepper, then sear 2-3 minutes per side just for color.
3. Transfer the seared 16 oz chicken thighs ($6.49) to the slow cooker. Add the sliced sweet onion ($1.69), 3 sliced carrots ($1.49), 8 oz sliced baby bella mushrooms ($2.79), 1/2 small shredded green cabbage ($1.99), minced 3 cloves garlic ($2.89), 2 teaspoons thyme leaves ($2.99 pack), 3/4 cup chicken stock or water, 1/2 teaspoon salt, black pepper, and half the lemon zest.
4. Cover and cook on HIGH for 3 to 3 1/2 hours or LOW for 5 to 6 hours, until the chicken is tender and the vegetables are silky.
5. When done, stir in 1 to 2 tablespoons lemon juice from the 1 lemon ($0.99). Taste and adjust with more salt, black pepper, or lemon juice as needed.
6. Serve the chicken thighs in shallow bowls with plenty of the cabbage, carrots, mushrooms, and broth spooned over top. Finish with the remaining lemon zest.
7. Wine note: Pinot Noir is lovely with the mushrooms and thyme, while Chardonnay works if you want a fuller white pairing.

Ingredients

• Atlantic Salmon Portions 2 Count 1 package $13.98
• Organic Baby Bok Choy 1 pack $2.99
• Baby Bella Mushrooms 8 oz $2.79
• Organic Navel Oranges 1 orange $2.49
• Lime 1 $0.59
• Organic Garlic, 3 CT 2 cloves $2.89
• Organic Cilantro small handful $1.79
• Olive oil, pantry assumed 2 tablespoons pantry
• Honey, pantry assumed 2 teaspoons pantry
• Salt and black pepper, pantry assumed to taste pantry

Instructions

1. Prep the 2-count Atlantic salmon portions ($13.98) by patting them dry. Halve or quarter 1 pack organic baby bok choy ($2.99). Slice 8 oz baby bella mushrooms ($2.79). Mince 2 cloves from the organic garlic 3-count pack ($2.89). Zest and juice 1 organic navel orange ($2.49) and juice 1 lime ($0.59). Chop 2 tablespoons organic cilantro ($1.79).
2. In a small bowl, stir together the orange zest, 3 tablespoons orange juice, 1 tablespoon lime juice, 2 teaspoons honey, half the minced garlic, 1/2 teaspoon salt, and black pepper.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the 8 oz sliced baby bella mushrooms ($2.79), season with a pinch of salt, and cook 5-6 minutes until browned. Transfer to a plate.
4. Add the remaining 1 tablespoon olive oil to the skillet. Place the 2 salmon portions ($13.98) skin-side down if skin-on, and cook 4-5 minutes. Flip and cook 2-3 minutes more.
5. Add the citrus glaze to the skillet with the salmon and let it bubble for 1 minute, spooning it over the fish until glossy and lightly reduced.
6. Push the salmon to one side or remove briefly to a warm plate. Add the organic baby bok choy ($2.99) and remaining garlic to the pan with 2 tablespoons water. Cover for 2 minutes, then uncover and toss until crisp-tender. Season with a little salt and a squeeze of extra lime if desired.
7. Serve the glazed salmon with the sautéed bok choy and browned mushrooms. Scatter with the chopped cilantro ($1.79).
8. Wine note: Pinot Noir is a classic salmon partner, while Chardonnay brings a richer, smoother pairing if that’s more your style.