Careme Recipes

Ingredients

• Organic Butternut Squash 1 lb, peeled and cut into 1-inch cubes $1.99/lb
• Organic Green Cabbage (optional swap for kale) (Optional) 1/2 lb, shredded $1.69/lb
• Organic Kale (or Organic Lacinato Kale) 1 bunch (about 6 packed cups), chopped $2.49
• Private Selection® Peruvian Gold Sweet Onion (or any onion) 1 medium, sliced $3.99 (3 lb bag)
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced (divided) $1.99
• Canned chickpeas 1 (15 oz) can, drained and dried well
• Olive oil 2 1/2 Tbsp, divided
• Smoked paprika 1 tsp
• Ground cumin 1/2 tsp
• Salt & black pepper To taste
• Lemon 1 (juice + zest)
• Tahini 2 Tbsp
• Water 2–4 Tbsp to thin sauce
• Crushed red pepper (optional) Pinch

Instructions

1. Heat oven to 425°F. Line a sheet pan.
2. On the pan, toss squash and sliced onion with 1 1/2 Tbsp olive oil, smoked paprika, cumin, salt and pepper. Roast 15 minutes.
3. Meanwhile, pat chickpeas very dry. Toss with 1/2 Tbsp olive oil, 1 minced garlic clove, a pinch of salt, and a pinch of red pepper (optional).
4. After 15 minutes, add chickpeas to the sheet pan, stir everything, and roast 12–15 minutes more until squash is tender and chickpeas are crisped.
5. Stove: In a large skillet over medium, add remaining 1/2 Tbsp olive oil. Add kale with a splash of water and a pinch of salt; cover 2 minutes to wilt, then uncover and cook 2–3 minutes more. Stir in 1 minced garlic clove for the last 30 seconds.
6. Whisk lemon-tahini drizzle: tahini + 2 Tbsp lemon juice + lemon zest + 1 minced garlic clove + enough water to make it pourable; season with salt/pepper.
7. Serve: Divide sautéed kale between 2 plates, top with roasted squash/onion/chickpeas, and drizzle with lemon-tahini sauce.

Ingredients

• Organic Green Cabbage 1 lb cabbage (about 1/2 medium head), thinly sliced $1.69/lb
• Private Selection® Peruvian Gold Sweet Onion (or any onion) 1 medium, thinly sliced $3.99 (3 lb bag)
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $1.99
• Canned cannellini beans (or great northern) 1 (15 oz) can, rinsed and drained
• Vegetable broth (or water) 1/2 cup
• Olive oil 2 Tbsp
• Dijon mustard 1 1/2 tsp
• Apple cider vinegar 1 Tbsp
• Lemon 1/2 lemon (juice), optional but recommended
• Dried thyme 1/2 tsp
• Salt & black pepper To taste
• Red pepper flakes (optional) Pinch
• Crusty bread (optional) 2 slices, to serve

Instructions

1. Stove: Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion with a pinch of salt; cook 5–7 minutes until soft.
2. Add garlic, thyme, and red pepper flakes (optional). Stir 30 seconds.
3. Add sliced cabbage and another pinch of salt. Toss and cook 3–4 minutes until it starts to wilt.
4. Add broth, cover, and simmer 8–10 minutes, stirring once, until cabbage is tender but not mushy.
5. Stir in beans and cook uncovered 2–3 minutes to warm through and let liquid reduce slightly.
6. Finish: Stir in Dijon and vinegar; squeeze in lemon juice to taste. Adjust salt/pepper.
7. Serve hot with crusty bread, or spoon over rice/mashed potatoes if you have them.

Ingredients

• Broccoli Crown 1 lb, cut into florets $1.99 (sale) per 1 lb
• Simple Truth Organic® Whole Carrots (or bagged carrots) 2 medium carrots, thinly sliced $2.99 (2 lb bag)
• Sugar Snap Pea Tray 8–10 oz (about 3 cups) $4.00
• Organic Ginger Root 1 Tbsp grated $3.99/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99
• Neutral oil (canola/avocado) 1 1/2 Tbsp
• Soy sauce 2 1/2 Tbsp
• Rice vinegar (or apple cider vinegar) 1 1/2 Tbsp
• Honey or brown sugar 1 tsp
• Sesame oil (optional) 1 tsp
• Cornstarch (optional for thicker glaze) 1 tsp mixed with 1 Tbsp water
• Cooked rice or noodles About 1 1/2 cups cooked total
• Sesame seeds (optional) 1 tsp for serving
• Black pepper or chili flakes (optional) To taste

Instructions

1. Prep: Mix glaze in a small bowl—soy sauce, vinegar, honey, sesame oil (optional). If you want it thicker, stir in cornstarch slurry at the end.
2. Stove: Heat a large skillet or wok over medium-high. Add oil. Add broccoli and carrots with 2 Tbsp water; cover 2 minutes to steam.
3. Uncover, stir-fry 2–3 minutes until broccoli starts to brown and carrots are crisp-tender.
4. Add snap peas, ginger, and garlic; stir-fry 1–2 minutes more (keep peas bright).
5. Pour in glaze; toss 30–60 seconds until glossy. If using cornstarch slurry, add it now and cook 30 seconds to thicken.
6. Serve over rice/noodles. Top with sesame seeds and chili flakes if desired.