Careme Recipes

Ingredients

• 365 by Whole Foods Market Ground Chicken, Step 2, 16 Ounce 1 package (16 oz) $5.99
• Organic Carrot Bag, 16 OZ 12 oz carrots, peeled if needed and cut into coins $1.69
• Green Asparagus 1 bunch, woody ends trimmed $4.99
• Organic Yellow Onion 1 small onion, finely diced $2.69
• Organic Garlic, 3 CT 2 cloves, minced $2.89
• Organic Chives, 0.5 OZ 2 tablespoons, finely sliced $2.99
• Organic Dill Bunch 2 tablespoons, chopped $2.49
• Organic Lemon 1 lemon, zested and halved $1.29
• Organic Young Ginger Root 1 tablespoon, finely grated $15.99
• Pantry item: olive oil 3 tablespoons
• Pantry item: panko breadcrumbs 1/4 cup
• Pantry item: egg 1
• Pantry item: ground cumin 1 teaspoon
• Pantry item: smoked paprika 1 teaspoon
• Pantry item: salt to taste
• Pantry item: black pepper to taste
• Pantry item: butter or extra olive oil 1 tablespoon

Instructions

1. Preheat the oven to 425°F. Line a sheet pan with parchment or foil. Bring a medium pot of salted water to a boil for the carrots.
2. Peel and cut 12 ounces Organic Carrot Bag carrots into coins. Trim 1 bunch Green Asparagus and keep the spears long for a bold plated shape. Finely dice 1 small Organic Yellow Onion, mince 2 cloves Organic Garlic, slice 2 tablespoons Organic Chives, chop 2 tablespoons Organic Dill, zest 1 Organic Lemon and cut it in half, and grate 1 tablespoon Organic Young Ginger Root.
3. In a mixing bowl, combine 1 package (16 oz) 365 by Whole Foods Market Ground Chicken, half of the diced onion, 2 cloves minced garlic, 2 tablespoons chopped dill, 1 tablespoon sliced chives, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/4 cup panko breadcrumbs, 1 egg, 1 teaspoon lemon zest, 1 tablespoon olive oil, 3/4 teaspoon salt, and several grinds of black pepper. Mix gently just until combined.
4. With damp hands, shape the chicken mixture into 4 long smooth kofta logs, each about 6 to 7 inches long and slightly tapered. Arrange them on one side of the sheet pan with space between each one.
5. Toss the 1 bunch trimmed Green Asparagus with 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper. Lay the asparagus in a neat parallel bundle on the other side of the sheet pan.
6. Roast the kofta logs and asparagus at 425°F for 16 to 18 minutes, turning the kofta once halfway, until the chicken is fully cooked and the asparagus is lightly blistered but still bright green.
7. While the pan roasts, boil the 12 ounces carrot coins with the remaining diced onion for 12 to 14 minutes until very tender. Drain well, then return to the pot. Add 1 tablespoon grated ginger, 1 tablespoon butter or extra olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, and a few grinds of black pepper. Mash until mostly smooth with a little texture remaining.
8. Taste the carrot-ginger mash and brighten with a little more lemon juice if needed. Taste the asparagus and kofta when they come out and finish with a light squeeze from the remaining lemon half.
9. To plate, swipe a long oval of carrot-ginger mash across each plate. Set 2 roasted chicken kofta logs lengthwise on the mash for each serving. Lean several asparagus spears alongside, keeping the arrangement sleek and elongated. Scatter the remaining 1 tablespoon chives over the top and finish with a drizzle of olive oil.
10. Optional wine pairing: serve with Pinot Noir or dry Riesling. The red echoes the roasted chicken and herbs, while the white highlights the lemon, ginger, and spring vegetables.

Ingredients

• Whole Foods Market Kitchens Pork Bulgogi 1 package $8.99
• Organic Baby Bok Choy 1 package, halved lengthwise $2.99
• Organic Red Radish Bunch 1 bunch, thinly sliced into rounds $2.79
• Mini Cucumber, 9 OZ 1/2 package, sliced into long batons $2.99
• Organic Green Onion 2 stalks, thinly sliced $1.99
• Lime 1 lime, halved $0.59
• Organic Cilantro 2 tablespoons, chopped $1.79
• Pantry item: cooked rice 2 cups cooked jasmine or brown rice
• Pantry item: sesame oil 2 teaspoons
• Pantry item: neutral oil 1 tablespoon
• Pantry item: rice vinegar 1 tablespoon
• Pantry item: soy sauce 1 teaspoon
• Pantry item: honey 1 teaspoon
• Pantry item: toasted sesame seeds 1 teaspoon
• Pantry item: chili flakes pinch, optional

Instructions

1. Cook 2 cups jasmine or brown rice if not already prepared so it is ready for plating. While the rice cooks, prep the vegetables.
2. Halve 1 package Organic Baby Bok Choy lengthwise so each piece keeps its long elegant shape. Thinly slice 1 bunch Organic Red Radish Bunch into rounds. Cut 1/2 package Mini Cucumber, 9 OZ into long slim batons. Slice 2 stalks Organic Green Onion and chop 2 tablespoons Organic Cilantro. Halve 1 Lime.
3. In a small bowl, toss the sliced radishes and cucumber batons with 1 tablespoon rice vinegar, 1 teaspoon honey, juice from half the lime, a pinch of salt, and a pinch of chili flakes if using. Let the salad sit while you cook the pork and bok choy.
4. Take 1 package Whole Foods Market Kitchens Pork Bulgogi and, using clean hands, gather portions into 4 compact elongated mounds or roll-like shapes rather than loose crumbles. This helps keep the presentation intentionally long and sculpted.
5. Heat a large skillet over medium-high heat with 1 tablespoon neutral oil. Add the 4 elongated pork bulgogi portions and sear 2 to 3 minutes per side, letting them caramelize. Reduce heat to medium and cook 4 to 5 minutes more, turning carefully, until cooked through and glossy.
6. Move the pork bulgogi to one side of the skillet. Add the halved Organic Baby Bok Choy cut-side down with 2 teaspoons sesame oil. Cook 2 minutes until charred at the edges, then turn and cook 1 to 2 minutes more. Splash in 1 teaspoon soy sauce and 1 tablespoon water, then let it glaze the bok choy lightly.
7. Fluff the 2 cups cooked rice. Stir half the sliced Organic Green Onion into the radish-cucumber salad and reserve the rest for garnish.
8. To plate, spoon a narrow mound of rice down the center or side of each plate. Set 2 long pork bulgogi shapes on each plate. Lean the glazed bok choy halves alongside. Add a tight tuft of the radish-cucumber salad at the end for crunch and color contrast. Finish with chopped Organic Cilantro, the remaining sliced Organic Green Onion, toasted sesame seeds, and a squeeze from the remaining lime half.
9. Optional wine pairing: pour Gamay or Gewurztraminer. Gamay loves the char and sweet-savory pork, while Gewurztraminer handles sesame, soy, and mild heat especially well.

Ingredients

• Sablefish Fillet 2 fillets, about 10-12 oz total $14.99
• Organic Leeks 2 leeks, cleaned and thinly sliced lengthwise $2.99
• Organic Baby Bella Sliced Mushrooms, 8 OZ 1 package $3.32
• Russet Potato 2 large potatoes, cut into long batons $1.09
• Organic Thyme 1 teaspoon leaves $2.49
• Organic Garlic, 3 CT 2 cloves, thinly sliced $2.89
• Organic Lemon 1 lemon, zested and cut into wedges $1.29
• Pantry item: olive oil 2 tablespoons
• Pantry item: butter 1 tablespoon
• Pantry item: Dijon mustard 1 teaspoon
• Pantry item: salt to taste
• Pantry item: black pepper to taste

Instructions

1. Preheat the oven to 425°F. Place a sheet pan in the oven for the potato batons to start heating. Pat 2 sablefish fillets dry and let them sit at room temperature while you prep the vegetables.
2. Scrub 2 large Russet Potato and cut them into long even batons, about finger-thick, for a neat elongated shape. Trim and thoroughly clean 2 Organic Leeks, then slice them lengthwise into thin ribbons. Slice 2 cloves Organic Garlic. Zest 1 Organic Lemon and cut it into wedges. Strip 1 teaspoon Organic Thyme leaves if needed.
3. Toss the long Russet Potato batons with 1 tablespoon olive oil, 3/4 teaspoon salt, and black pepper. Carefully spread them on the hot sheet pan in a single layer. Roast at 425°F for 25 to 30 minutes, flipping once, until browned and crisp at the edges.
4. While the potatoes roast, heat a wide skillet over medium heat with 1/2 tablespoon olive oil and 1 tablespoon butter. Add the sliced Organic Leeks with a pinch of salt and cook gently for 5 minutes, stirring often, until they soften into silky strands rather than taking on much color.
5. Add 1 package Organic Baby Bella Sliced Mushrooms, 8 OZ, the sliced 2 cloves Organic Garlic, and 1 teaspoon Organic Thyme leaves to the skillet. Season with black pepper and another pinch of salt. Cook 6 to 8 minutes until the mushrooms give up their moisture and become glossy and savory.
6. Stir 1 teaspoon Dijon mustard and half the Organic Lemon zest into the leek-mushroom mixture. Turn the heat low and keep warm. If the pan looks dry, add 1 to 2 tablespoons water to keep the vegetables silky.
7. Rub the 2 sablefish fillets with 1/2 tablespoon olive oil, a pinch of salt, black pepper, and the remaining lemon zest. In the last 10 to 12 minutes of the potatoes roasting, place the sablefish on a lightly oiled small baking tray or oven-safe pan and roast at 425°F for about 8 to 10 minutes, depending on thickness, until the fish is just opaque and flakes easily.
8. Let the sablefish rest 2 minutes. Taste the leek-mushroom bed and adjust with a squeeze of lemon juice and salt as needed. Check the potato batons for crispness and season lightly once more out of the oven.
9. To plate, arrange a long narrow bed of silky leeks and mushrooms across each plate. Set 1 sablefish fillet lengthwise over the vegetables. Stack the crisp potato batons beside it in a tidy parallel bundle. Add a lemon wedge to each plate for brightness and a polished restaurant look.
10. Optional wine pairing: Chardonnay or Viognier. Chardonnay mirrors the sablefish’s buttery texture, while Viognier complements the sweet allium notes from the leeks and the earthiness of the mushrooms.