Careme Recipes

Ingredients

• Boneless Skinless Chicken Thighs 1 pack (about 1 lb) 6.49
• MUSHROOM KING FARM Organic Mushroom Sliced Shiitake Pack, 4 OZ 1 pack 6.79
• PRODUCE Organic Bok Choy 1 head, chopped 2.99
• PRODUCE Green Onion 4, sliced 1.39
• PRODUCE Organic Garlic, 3 CT 2 cloves, minced 2.89
• Maison Riviere Organic Ginger Puree, 2.8 OZ 1 tablespoon 3.99
• PRODUCE Lime 1 0.59
• Pantry soy sauce 3 tablespoons
• Pantry neutral oil 1 tablespoon
• Pantry cooked rice 2 cups, optional

Instructions

1. Slice the chicken thighs into bite-size pieces. Chop the bok choy, separating stems and leaves. Slice the green onions and mince the garlic.
2. Mix soy sauce, ginger puree, juice of half the lime, and 2 tablespoons water in a small bowl.
3. Heat oil in a large skillet over medium-high heat. Cook the chicken for 5 to 7 minutes until browned and cooked through.
4. Add the shiitake mushrooms, bok choy stems, and the white parts of the green onions. Stir-fry for 2 to 3 minutes.
5. Add the garlic and bok choy leaves and cook 1 minute more.
6. Pour in the sauce and toss until glossy and lightly reduced.
7. Serve over rice if desired, topped with the green onion tops and extra lime wedges.

Ingredients

• Dubreton Organic Boneless Pork Loin Chops, 12 OZ 1 pack 9.49
• MUSHROOM KING FARM Organic Mushroom Sliced Shiitake Pack, 4 OZ 1 pack 6.79
• PRODUCE Organic Carrot Bag, 16 OZ 1/2 bag 1.69
• PRODUCE Yellow Potato 4 medium 1.49
• Italian Parsley Bunch 1/2 bunch, chopped 1.29
• PRODUCE Lemon 1 0.89
• PRODUCE Organic Garlic, 3 CT 2 cloves, minced 2.89
• Pantry olive oil 2 tablespoons
• Pantry salt to taste
• Pantry black pepper to taste

Instructions

1. Preheat the oven to 425°F.
2. Cut the potatoes into chunks and the carrots into batons. Toss with 1 tablespoon olive oil, salt, and pepper on a sheet pan. Roast for 15 minutes.
3. Season the pork chops with salt and pepper. Add them to the pan along with the shiitake mushrooms tossed with the remaining olive oil.
4. Roast for 12 to 15 minutes more, until the pork is just cooked through and the vegetables are tender.
5. Mix chopped parsley, minced garlic, lemon zest, and a squeeze of lemon juice.
6. Rest the pork for 5 minutes, then plate with the roasted vegetables and spoon the parsley-lemon mixture over the top.

Ingredients

• SEAFOOD Pacific Cod Fillet 2 fillets 14.99
• MUSHROOM KING FARM Organic Mushroom Sliced Shiitake Pack, 4 OZ 1 pack 6.79
• PRODUCE Organic Fennel Bulb 1 bulb, thinly sliced 2.99
• PRODUCE Organic Dill Bunch 1/2 bunch, chopped 2.49
• PRODUCE Lemon 1 0.89
• PRODUCE Organic Garlic, 3 CT 1 clove, minced 2.89
• Pantry olive oil 2 tablespoons
• Pantry salt to taste
• Pantry black pepper to taste

Instructions

1. Pat the cod dry and season with salt, pepper, and a little lemon zest.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add fennel and shiitake mushrooms and cook for 5 to 7 minutes until softened and lightly browned. Add garlic and cook 30 seconds.
3. Move the vegetables to one side or transfer them to a plate.
4. Add the remaining oil and sear the cod for 3 to 4 minutes per side, until just cooked through.
5. Return the vegetables if needed, add a squeeze of lemon juice, and scatter chopped dill over everything.
6. Plate the fennel-shiitake mixture first and top with the cod fillets.