Careme Recipes

Ingredients

• Atlantic Salmon Portion 2 portions $6.99
• Organic Green Asparagus 1 bunch $5.54
• Yellow Potato 3 medium potatoes, about 12 oz $1.49
• Organic Dill Bunch 2 tablespoons chopped $2.49
• Organic Lemons 1 lemon $1.19
• Organic White Onion 1/4 small onion, thinly sliced $3.19

Instructions

1. Prep 2 Atlantic Salmon Portions ($6.99 total if using one package), 1 bunch Organic Green Asparagus ($5.54), 3 medium Yellow Potatoes ($1.49, about 12 ounces), 2 tablespoons chopped Organic Dill Bunch ($2.49), 1 Organic Lemon ($1.19), and 1/4 small Organic White Onion ($3.19), thinly sliced. Also gather 2 tablespoons olive oil, 1 tablespoon Dijon mustard, salt, and black pepper from pantry.
2. Cut the 3 medium Yellow Potatoes into 1-inch pieces. Place the potato pieces in a saucepan, cover with cold salted water, and bring to a boil on the stove. Simmer 10 to 12 minutes until tender.
3. While the potatoes cook, trim the woody ends from the 1 bunch Organic Green Asparagus. Toss the asparagus with 1 teaspoon olive oil, 1/4 teaspoon salt, and a few grinds of black pepper. Roast the asparagus on a sheet pan in a 425°F oven for 10 to 12 minutes until just tender.
4. Pat dry the 2 Atlantic Salmon Portions. Season the 2 salmon portions with 1/2 teaspoon salt, black pepper, and the zest from 1 Organic Lemon. Heat 1 tablespoon olive oil in a skillet over medium-high heat on the stove. Sear the 2 salmon portions 3 to 4 minutes on the first side, then turn and cook 2 to 4 minutes more until the salmon flakes easily.
5. Drain the cooked 3 medium Yellow Potatoes and return them to the warm pan. Toss the hot potatoes with 1 tablespoon olive oil, 1 tablespoon Dijon mustard, 1 tablespoon juice from the 1 Organic Lemon, the 1/4 small thinly sliced Organic White Onion, and 2 tablespoons chopped Organic Dill Bunch. Season with salt and black pepper to taste.
6. Plate the 2 seared salmon portions with the roasted 1 bunch Organic Green Asparagus and the warm dill potato salad. Squeeze any remaining juice from the 1 Organic Lemon over the salmon and asparagus just before serving.

Ingredients

• Boneless Skinless Chicken Thighs 1 package, about 1 lb $6.49
• Organic Green Cabbage 1/2 small head, about 4 cups sliced $1.10
• Organic Carrot Bag, 16 OZ 3 carrots, sliced $1.69
• Baby Bella Mushrooms 8 oz $2.79
• Sweet Onion 1 small onion, sliced $1.43
• Organic Garlic, 3 CT 2 cloves, minced $2.89
• Organic Thyme 1 teaspoon leaves $2.49

Instructions

1. Prep 1 package Boneless Skinless Chicken Thighs ($6.49, about 1 pound), 1/2 small head Organic Green Cabbage ($1.10, about 4 cups sliced), 3 carrots from the Organic Carrot Bag ($1.69), sliced, 8 ounces Baby Bella Mushrooms ($2.79), 1 small Sweet Onion ($1.43), sliced, 2 cloves Organic Garlic ($2.89), minced, and 1 teaspoon Organic Thyme ($2.49). Also gather 1 1/2 tablespoons olive oil, 1/2 cup water or broth, 1 teaspoon Dijon mustard, salt, and black pepper from pantry.
2. Season the 1 package Boneless Skinless Chicken Thighs with 3/4 teaspoon salt and black pepper. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat on the stove. Brown the chicken thighs 4 to 5 minutes on the first side and 2 minutes on the second side, then transfer to a plate.
3. Add the sliced 1 small Sweet Onion, sliced 3 carrots, and 8 ounces Baby Bella Mushrooms to the same skillet with the remaining 1/2 tablespoon olive oil. Cook on the stove for 5 to 6 minutes until the onion softens and the mushrooms release their moisture.
4. Stir in the 2 cloves minced Organic Garlic, 1 teaspoon Organic Thyme, and the 1/2 small head sliced Organic Green Cabbage. Season with 1/2 teaspoon salt and black pepper. Cook 2 to 3 minutes, tossing, until the cabbage starts to wilt.
5. Stir in 1/2 cup water or broth and 1 teaspoon Dijon mustard. Nestle the browned chicken thighs back into the skillet over the vegetables. Transfer the skillet to a 425°F oven and roast 12 to 15 minutes until the chicken is cooked through and the cabbage is tender.
6. Rest the chicken thighs for 3 minutes. Spoon the cabbage, carrots, onion, and mushrooms onto plates, then top with the roasted chicken thighs and any skillet juices.

Ingredients

• Ground Pork 1 lb $5.99
• Organic Orange Sweet Potato 2 medium $2.54
• Organic Baby Bok Choy 1 package, about 3 heads $2.99
• 365 Mushroom Baby Bella Slcd 8Oz Cv 1 package, 8 oz $2.99
• Green Onion 2 stalks, sliced $1.39
• Lime 1 lime $0.59
• Cilantro Bunch 2 tablespoons chopped $0.99

Instructions

1. Prep 1 pound Ground Pork ($5.99), 2 medium Organic Orange Sweet Potatoes ($2.54), 1 package Organic Baby Bok Choy ($2.99, about 3 heads), 1 package sliced Baby Bella Mushrooms ($2.99, 8 ounces), 2 stalks Green Onion ($1.39), sliced, 1 Lime ($0.59), and 2 tablespoons chopped Cilantro Bunch ($0.99). Also gather 1 1/2 tablespoons olive oil, 1 tablespoon soy sauce, 1 teaspoon honey or brown sugar, salt, black pepper, and red pepper flakes if desired from pantry.
2. Slice the 2 medium Organic Orange Sweet Potatoes into 1/2-inch rounds. Toss the sweet potato rounds with 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper. Roast on a sheet pan in a 425°F oven for 18 to 22 minutes, flipping once, until tender and browned at the edges.
3. While the sweet potatoes roast, trim the 1 package Organic Baby Bok Choy and chop the stems and leaves into bite-size pieces. Pat the 1 pound Ground Pork dry if needed.
4. Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat on the stove. Add the 1 pound Ground Pork and cook 5 to 6 minutes, breaking it up, until browned. Season with a small pinch of salt and black pepper.
5. Add the 1 package sliced Baby Bella Mushrooms and the chopped stems from the 1 package Organic Baby Bok Choy to the skillet. Cook 3 to 4 minutes until the mushrooms soften. Stir in 1 tablespoon soy sauce, 1 teaspoon honey or brown sugar, and a pinch of red pepper flakes if using.
6. Add the leafy tops from the 1 package Organic Baby Bok Choy and the 2 sliced stalks Green Onion. Cook 1 to 2 minutes until just wilted. Squeeze in half of the 1 Lime.
7. Plate the roasted 2 medium Organic Orange Sweet Potato rounds, then spoon the ground pork, mushroom, and bok choy mixture over or alongside. Finish with the remaining half of the 1 Lime and 2 tablespoons chopped Cilantro Bunch.