Careme Recipes

Ingredients

• Organic Cauliflower 1 head $4.43
• Organic Green Asparagus 1 bunch $5.54
• Organic Potato Fingerling Mix, 24 Ounce 12 oz $5.49
• Organic Meyer Lemon Bag 1 lemon $3.99
• Organic Green Jalapeno Pepper 2 $4.99
• Organic Serrano Pepper 1 $4.99
• Organic Garlic, 3 CT 3 cloves $2.89
• Organic Italian Parsley 2 tablespoons chopped $2.29
• Pantry: olive oil 4 tablespoons
• Pantry: salt to taste
• Pantry: black pepper to taste

Instructions

1. Preheat oven to 425°F.
2. Cut 1 head cauliflower into florets. Halve 12 oz fingerling potatoes. Trim 1 bunch asparagus.
3. Toss the potatoes with 1 tablespoon olive oil, salt, and pepper on a sheet pan. Roast 15 minutes.
4. Add cauliflower tossed with 1 more tablespoon olive oil, salt, and pepper. Roast 15 minutes more.
5. Add asparagus and roast another 8 to 10 minutes until all vegetables are tender and browned at the edges.
6. Meanwhile finely chop 2 jalapenos and 1 serrano. Mince 3 garlic cloves. Warm 2 tablespoons olive oil in a small pan over medium-low heat; add chiles and garlic and cook 1 to 2 minutes until fragrant, not browned. Add zest and juice of 1 lemon and a pinch of salt.
7. Toss the roasted vegetables with the spicy lemon oil and 2 tablespoons chopped parsley.
8. Plate by spreading the potatoes first, piling cauliflower in the center, and laying asparagus on top for height. Spoon any extra chile-lemon oil over everything.

Ingredients

• Organic Green Cabbage 1/2 head $1.10
• Organic Bok Choy 2 heads $2.99
• Baby Bella Mushrooms 8 oz $2.79
• Organic Mini Sweet Peppers 6 peppers $4.99
• Organic Green Onion 4 $1.99
• Organic Garlic, 3 CT 3 cloves $2.89
• Serrano Pepper 2 $3.99
• Lime 1 $0.59
• Pantry: neutral oil 1 1/2 tablespoons
• Pantry: soy sauce 3 tablespoons
• Pantry: rice vinegar 1 tablespoon
• Pantry: honey or sugar 1 teaspoon
• Pantry: toasted sesame oil 1 teaspoon
• Pantry: cooked rice 2 cups

Instructions

1. Thinly slice 1/2 head cabbage. Chop 2 bok choy heads, separating stems and leaves. Slice 8 oz mushrooms. Slice 6 mini sweet peppers. Slice 4 green onions. Mince 3 garlic cloves and 2 serranos.
2. Mix 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon honey or sugar, 1 teaspoon sesame oil, and juice of half the lime.
3. Heat 1 1/2 tablespoons neutral oil in a large skillet or wok over high heat.
4. Add mushrooms and cook until browned, about 4 minutes.
5. Add cabbage, bok choy stems, sweet peppers, serranos, garlic, and the white parts of the green onions. Stir-fry 3 to 4 minutes.
6. Add bok choy leaves and the sauce. Toss until wilted and glossy, 1 to 2 minutes.
7. Serve over 2 cups hot cooked rice with the green onion tops and lime wedges.
8. Plate in shallow bowls with rice underneath and the colorful stir-fry heaped high in the center.

Ingredients

• Organic Japanese Sweet Potato 2 medium $2.54
• Organic Dino Kale 1 bunch $2.99
• Organic Baby Bella Sliced Mushrooms, 8 OZ 1 pack $3.99
• Organic Red Onion 1 small $2.99
• Organic Red Bell Pepper 1 $3.99
• Organic Anaheim Pepper 1 $4.99
• Organic Serrano Pepper 2 $4.99
• Organic Garlic, 3 CT 3 cloves $2.89
• Organic Cilantro 2 tablespoons chopped $2.19
• Lime 1 $0.59
• Pantry: olive oil 2 tablespoons
• Pantry: cumin 1 teaspoon
• Pantry: smoked paprika 1 teaspoon
• Pantry: salt to taste

Instructions

1. Preheat oven to 425°F. Prick 2 medium sweet potatoes all over, rub lightly with oil, and roast directly on the rack or on a sheet pan for 35 to 45 minutes until tender.
2. While they roast, strip and chop 1 bunch kale. Slice 1 small red onion, 1 red bell pepper, 1 Anaheim pepper, and 2 serranos. Mince 3 garlic cloves.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion and peppers; cook 4 minutes.
4. Add garlic, 1 teaspoon cumin, 1 teaspoon smoked paprika, and a pinch of salt. Stir 30 seconds.
5. Add 1 pack sliced baby bella mushrooms and cook until browned, about 4 minutes.
6. Add chopped kale and a splash of water. Cook until wilted and tender, 3 to 4 minutes. Finish with juice of half the lime.
7. Split the roasted sweet potatoes and fluff the insides with a fork. Fill generously with the spicy vegetable mixture.
8. Top with 2 tablespoons chopped cilantro and extra lime wedges.
9. Plate each stuffed sweet potato on its own plate, slightly opened so the colorful filling shows clearly.