Careme Recipes

Ingredients

• Atlantic Salmon Portion 2 portions 6.99
• Green Asparagus 1 bunch, trimmed 4.99
• Organic Orange Sweet Potato 2 medium, peeled and cut into 1-inch chunks 2.54
• Organic Cara Cara Red Navel Orange 1 orange, zest and juice 2.77
• Lime 1, juiced 0.59
• Organic Garlic, 3 CT 2 cloves, minced 2.89
• Organic Chives, 0.5 OZ 1 tablespoon, finely sliced 2.99
• Pantry olive oil 2 tablespoons
• Pantry butter 1 tablespoon
• Pantry Dijon mustard 1 teaspoon
• Pantry honey 1 teaspoon
• Pantry kosher salt to taste
• Pantry black pepper to taste
• WHITEHAVEN New Zealand Sauvignon Blanc, 750 ML 750 ML 19.99 / sale 17.99

Instructions

1. Preheat the oven to 425°F. Bring a medium pot of salted water to a boil for the 2 peeled and 1-inch-chunked orange sweet potatoes. Line a sheet pan for the asparagus.
2. Add the 2 medium sweet potatoes to the boiling water and simmer for 12 to 15 minutes until very tender.
3. While the sweet potatoes cook, place 1 trimmed bunch asparagus on the sheet pan. Toss with 1 tablespoon olive oil, salt, and black pepper. Spread in a single layer so the spears roast instead of steam.
4. Roast the asparagus at 425°F for 10 to 12 minutes until just tender with lightly blistered tips. Keep the color bright green for best presentation.
5. Pat the 2 salmon portions dry. Season both sides with salt and black pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the salmon skin-side down first if skin-on, for 4 to 5 minutes, then flip and cook 2 to 4 minutes more until just cooked through.
6. Transfer the salmon to a warm plate. Lower the skillet heat to medium. Add 1 tablespoon butter and the 2 minced garlic cloves. Cook for 30 seconds, then add the zest and juice of 1 Cara Cara orange, the juice of 1 lime, 1 teaspoon Dijon mustard, and 1 teaspoon honey. Simmer 1 to 2 minutes until lightly reduced and glossy.
7. Drain the sweet potatoes well. Mash them with a pinch of salt, black pepper, and 1 tablespoon sliced chives. If needed, loosen with a small splash of water or olive oil until smooth and spoonable.
8. To plate, swipe or spoon the sweet potato mash onto each plate, set a salmon portion partly over the mash, and arrange the roasted asparagus alongside with the tips facing the same direction. Spoon the citrus pan sauce over the salmon and finish with the remaining chives for a clean restaurant-style look.
9. Serve hot. Optional wine pairing: Sauvignon Blanc for a zippy match, or Pinot Noir if you want a lighter red.

Ingredients

• Kevin's Natural Foods Korean BBQ Chicken Breast, 16 OZ 1 package 11.99
• Organic Red Cabbage 1/2 small head, cut into wedges 1.99
• Organic Carrot Bag, 16 OZ 2 carrots, peeled and cut on a bias 1.69
• Organic Red Spring Onion Bunch 2 onions, trimmed and cut into 2-inch lengths 3.66
• Red Radish Bunch 4 radishes, very thinly sliced 1.99
• Organic Japanese Sweet Potato 1 medium, peeled and small diced 2.99
• Pantry cooked rice 2 cups cooked
• Pantry rice vinegar 1 tablespoon
• Pantry soy sauce 1 teaspoon
• Pantry sesame oil 2 teaspoons
• Pantry neutral oil 1 tablespoon
• Pantry sesame seeds 1 teaspoon
• Pantry kosher salt to taste
• Pantry black pepper to taste
• Charles Smith Wines Kung Fu Girl Riesling, 750 ML 750 ML 13.99

Instructions

1. Preheat the oven to 425°F. Start 2 cups cooked rice if not already prepared. Line a sheet pan for the vegetables.
2. Toss 1/2 small head red cabbage cut into wedges, 2 peeled carrots cut on a bias, 2 trimmed red spring onions cut into 2-inch lengths, and 1 medium peeled small-diced Japanese sweet potato with 1 tablespoon neutral oil, salt, and black pepper. Spread them out with space between the pieces for browning.
3. Roast the vegetables for 20 to 25 minutes, turning once halfway through. The cabbage should char at the edges, the carrots should be tender, and the sweet potato should be caramelized and creamy inside.
4. While the vegetables roast, thinly slice 4 radishes. Toss them with 1 tablespoon rice vinegar and a pinch of salt. Let them sit for a quick pickle while the rest cooks.
5. Heat a skillet over medium heat. Add the 1 package Korean BBQ chicken breast with its sauce and cook according to package style, usually 5 to 7 minutes, stirring occasionally, until hot and lightly glazed. If the pieces are large, slice them into bite-size strips after heating.
6. In a small bowl, mix 1 teaspoon soy sauce and 2 teaspoons sesame oil. Toss the hot cooked rice with this mixture for extra aroma and flavor.
7. To plate, spoon the sesame rice into wide bowls. Arrange the glazed chicken on one side, then fan the roasted cabbage wedges, carrots, spring onions, and sweet potato around it for a vibrant bowl. Scatter the quick-pickled radishes over the top and finish with 1 teaspoon sesame seeds.
8. Serve immediately. Optional wine pairing: Riesling for a classic sweet-savory balance or Gamay for a chilled juicy red option.

Ingredients

• Sablefish Fillet 2 fillets 14.99
• Yellow Creamer Potato Bag 12 ounces, halved 5.54
• Organic Fennel Bulb 1 bulb, sliced into wedges 2.99
• Organic Roma Tomatoes, 16 OZ 3 tomatoes, cut into thick wedges 2.99
• Organic Shallots 1 shallot, thinly sliced 4.99
• Organic Lemons 1 lemon, zest and juice 1.29
• Organic Dill Bunch 2 tablespoons, chopped 2.49
• Pantry olive oil 2 tablespoons
• Pantry capers or olives 2 tablespoons
• Pantry kosher salt to taste
• Pantry black pepper to taste
• KIONA Chenin Blanc, 750 ML 750 ML 13.99

Instructions

1. Preheat the oven to 425°F. Line one sheet pan for the potatoes and fennel and a second small pan or one side of the sheet for the fish and tomatoes if needed.
2. Toss 12 ounces halved yellow creamer potatoes and 1 fennel bulb sliced into wedges with 1 tablespoon olive oil, salt, and black pepper. Arrange cut side down where possible so the potatoes get crisp and the fennel caramelizes.
3. Roast the potatoes and fennel for 25 to 30 minutes, turning once halfway through, until the potatoes are golden and tender and the fennel is browned at the edges.
4. While they roast, toss 3 thick-wedged roma tomatoes and 1 thinly sliced shallot with a little salt, black pepper, half the lemon zest, and 1 teaspoon olive oil.
5. Pat the 2 sablefish fillets dry and season with salt, black pepper, and the remaining lemon zest. Because sablefish is rich and delicate, handle it gently so the fillets stay intact for plating.
6. When the potatoes have about 12 minutes left, place the seasoned sablefish fillets on the second pan and scatter the tomatoes, shallot, and 2 tablespoons capers or olives around them. Roast for 10 to 12 minutes until the fish flakes easily but still looks moist and glossy.
7. Remove the pans from the oven. Squeeze the juice of 1 lemon over the fish and vegetables, then sprinkle with 2 tablespoons chopped dill.
8. To plate, mound the roasted potatoes slightly off-center, lean the fennel wedges alongside, and set a sablefish fillet on top or just beside the potatoes. Spoon the warm roasted tomatoes, shallot, and pan juices over and around the fish for contrast and shine.
9. Serve immediately. Optional wine pairing: Chardonnay for a broad, buttery match or Chenin Blanc for bright acidity against the richness.