Careme Recipes

Ingredients

• Atlantic Salmon Portion 2 portions $6.99
• Green Artichoke 2 artichokes $2.99
• Organic Green Asparagus 1 bunch $5.54
• Yellow Potato 3 medium $1.49
• Organic Lemons 1 lemon $1.19
• Organic Dill Bunch 2 tbsp chopped $2.49

Instructions

1. Heat oven to 425°F.
2. Trim 2 artichokes: remove tough outer leaves, cut off top third, trim stem, and halve lengthwise. Scoop fuzzy choke if present. Rub cut sides with lemon.
3. Parboil the halved artichokes in salted water with half the lemon for 10 minutes; drain well.
4. Cut 3 medium yellow potatoes into bite-size pieces and toss with olive oil, salt, and pepper. Spread on a sheet pan with the parboiled artichokes and roast 15 minutes.
5. Trim 1 bunch asparagus, add to the pan, drizzle lightly with oil, and roast 10 more minutes until potatoes are tender and asparagus is just cooked.
6. Season 2 salmon portions with salt, pepper, and lemon zest. Sear in an oiled skillet over medium-high heat for 3 to 4 minutes per side, until just cooked through.
7. Toss the roasted potatoes, artichokes, and asparagus with chopped dill and a squeeze of lemon. Serve with the salmon.

Ingredients

• Boneless Skinless Chicken Thighs 1 package, about 1 lb $6.49
• Green Artichoke 2 artichokes $2.99
• Baby Bella Mushrooms 8 oz $2.79
• Organic Carrot Bag, 16 OZ 3 carrots $1.69
• Sweet Onion 1 small $1.43
• Organic Garlic, 3 CT 2 cloves $2.89
• Organic Thyme 1 tsp leaves $2.49

Instructions

1. Heat oven to 425°F.
2. Trim 2 artichokes down to the tender hearts: remove tough leaves, trim stem and top, quarter, and remove fuzzy choke. Rub with lemon if available. Simmer the quarters in salted water for 10 minutes, then drain.
3. Season 1 pound boneless skinless chicken thighs with salt and pepper. Brown in an oven-safe skillet with olive oil over medium-high heat for 4 to 5 minutes on the first side and 2 minutes on the second; remove to a plate.
4. In the same skillet, cook 1 sliced small onion, 3 sliced carrots, and 8 ounces baby bella mushrooms for 5 to 6 minutes.
5. Add 2 minced garlic cloves and 1 teaspoon thyme; cook 30 seconds.
6. Return chicken to the skillet, scatter in the drained artichoke quarters, add a splash of broth or water, and transfer to the oven.
7. Roast 12 to 15 minutes until chicken is cooked through. Spoon pan juices over top and serve.

Ingredients

• Ground Pork 1 lb $5.99
• Organic Orange Sweet Potato 2 medium $2.54
• Green Artichoke 2 artichokes $2.99
• 365 Mushroom Baby Bella Slcd 8Oz Cv 8 oz $2.99
• Organic Baby Bok Choy 1 package $2.99
• Lime 1 lime $0.59
• Cilantro Bunch 2 tbsp chopped $0.99

Instructions

1. Heat oven to 425°F.
2. Slice 2 medium sweet potatoes into 1/2-inch rounds, toss with olive oil, salt, and pepper, and roast 18 to 22 minutes, flipping once.
3. Trim 2 artichokes, remove tough leaves and choke, and cut into wedges. Simmer in salted water 8 to 10 minutes until slightly tender; drain.
4. Sear the artichoke wedges in a skillet with a little oil for 2 to 3 minutes until golden; set aside.
5. In the same skillet, brown 1 pound ground pork over medium-high heat for 5 to 6 minutes.
6. Add 8 ounces sliced baby bella mushrooms and chopped bok choy stems; cook 3 to 4 minutes. Add bok choy leaves and cook until wilted.
7. Season with salt, pepper, and a squeeze of lime.
8. Serve the pork mixture over the roasted sweet potatoes and top with the seared artichoke wedges and chopped cilantro.