Careme Recipes

Ingredients

• Cod fillets 10.5 oz $8.99
• Organic green cabbage 1/2 small head, about 12 oz, thinly sliced $1.99
• Organic carrot bag 2 medium carrots, sliced $1.69
• Navel oranges 1 orange $1.99
• Organic green onion 2 stalks, sliced $1.43
• Organic garlic, 3 CT 2 cloves, minced $2.89
• Yellow potato 2 medium, about 12 oz, diced small $1.49
• Olive oil 2 tbsp pantry
• Soy sauce 1 tbsp pantry
• Honey or brown sugar 2 tsp pantry
• Black pepper to taste pantry
• Salt to taste pantry

Instructions

1. Prep 10.5 oz cod fillets ($8.99) by patting them dry and seasoning lightly with salt and black pepper. Thinly slice 1/2 small organic green cabbage, about 12 oz ($1.99), slice 2 medium carrots from the organic carrot bag ($1.69), dice 2 medium yellow potatoes, about 12 oz ($1.49), slice 2 organic green onions ($1.43), and mince 2 cloves from the organic garlic, 3 count ($2.89). Zest 1 navel orange ($1.99) and squeeze 3 tbsp juice.
2. Heat the oven to 425°F. Toss the diced 2 medium yellow potatoes ($1.49) with 1 tbsp olive oil, salt, and black pepper on a sheet pan or one side of a large baking dish. Roast for 10 minutes to get them started.
3. While the potatoes start, toss the sliced 1/2 small organic green cabbage ($1.99) and 2 sliced medium carrots ($1.69) with 1/2 tbsp olive oil, the minced 2 cloves organic garlic ($2.89), half the sliced 2 organic green onions ($1.43), and a pinch of salt. Spread the cabbage mixture around the potatoes and return to the oven for 8 minutes.
4. In a small bowl, stir together 3 tbsp juice and zest from 1 navel orange ($1.99), 1 tbsp soy sauce, and 2 tsp honey or brown sugar.
5. Pull the pan out, place the seasoned 10.5 oz cod fillets ($8.99) over the vegetables, and spoon the orange-soy mixture over the fish and cabbage. Drizzle with the remaining 1/2 tbsp olive oil.
6. Roast the 10.5 oz cod fillets ($8.99) with the cabbage, carrots, and potatoes for 10 to 12 minutes, until the cod flakes easily and the potatoes are tender.
7. Finish with the remaining sliced 2 organic green onions ($1.43). Serve the roasted cod over the orange-braised cabbage and carrots with the roasted potatoes alongside.
8. Pour a crisp Sauvignon Blanc or an unoaked Chardonnay with this dish; both work beautifully with the orange glaze and delicate cod.

Ingredients

• Ground pork 16 oz $5.99
• Organic baby bok choy 1 bunch, halved lengthwise $2.99
• Baby Bella mushrooms 8 oz, sliced $2.79
• Organic green onion 3 stalks, sliced $1.43
• Organic ginger puree 1 tbsp $3.99
• Organic garlic, 3 CT 2 cloves, minced $2.89
• Lime 1 $0.59
• Cilantro bunch 2 tbsp chopped $0.99
• Ramen or rice noodles 4 oz pantry
• Soy sauce 2 tbsp pantry
• Sesame oil or neutral oil 1 tbsp pantry
• Chicken broth or water 4 cups pantry
• Cornstarch 1 tsp pantry
• Black pepper to taste pantry
• Salt to taste pantry

Instructions

1. Prep 16 oz ground pork ($5.99) in a bowl with 1 tbsp organic ginger puree ($3.99), 2 minced cloves from the organic garlic, 3 count ($2.89), 1 sliced organic green onion ($1.43), 1 tbsp soy sauce, 1 tsp cornstarch, and black pepper. Mix gently and form into 10 to 12 small meatballs.
2. Halve 1 bunch organic baby bok choy ($2.99) lengthwise, slice 8 oz Baby Bella mushrooms ($2.79), slice the remaining 2 organic green onions ($1.43), chop 2 tbsp cilantro from 1 cilantro bunch ($0.99), and cut 1 lime ($0.59) into wedges.
3. Cook 4 oz ramen or rice noodles according to package directions in a separate pot. Drain, rinse briefly if needed, and set aside.
4. Heat 1 tbsp sesame oil or neutral oil in a large pot over medium heat. Add the 16 oz pork meatballs ($5.99) and brown for 4 to 5 minutes, turning gently; they do not need to be fully cooked through yet.
5. Add the sliced 8 oz Baby Bella mushrooms ($2.79) to the pot and cook 3 minutes until they soften and pick up some color.
6. Pour in 4 cups chicken broth or water, add 1 tbsp soy sauce, and bring to a gentle simmer. Add the halved 1 bunch organic baby bok choy ($2.99) and simmer 5 to 6 minutes until the meatballs are cooked through and the bok choy is tender-crisp.
7. Taste the broth and season with a squeeze from 1 lime ($0.59), salt if needed, and black pepper.
8. Divide the cooked 4 oz noodles between 2 bowls. Ladle in the pork meatballs, mushrooms, broth, and bok choy. Top with the remaining sliced 2 organic green onions ($1.43), the chopped 2 tbsp cilantro from 1 cilantro bunch ($0.99), and extra lime from 1 lime ($0.59).
9. Serve with an aromatic Riesling or a clean Pinot Gris; both handle the ginger, pork richness, and green vegetables well.

Ingredients

• Lamb leg steak bone-in 1 steak, about 12 oz $11.99
• Organic potato fingerling mix, 24 Ounce 12 oz, halved lengthwise $5.49
• Zucchini squash 2 small, sliced into planks $1.99
• Red bell peppers 1, cut into wide strips $3.29
• Sweet onion 1/2 medium, cut into thick wedges $1.69
• Lemon 1 $0.99
• Italian parsley bunch 2 tbsp chopped $1.29
• Organic garlic, 3 CT 2 cloves, minced $2.89
• Organic rosemary, 0.5 OZ 1 tsp chopped $2.99
• Olive oil 2 tbsp pantry
• Dijon mustard 1 tsp pantry
• Salt to taste pantry
• Black pepper to taste pantry

Instructions

1. Prep 1 lamb leg steak bone-in, about 12 oz ($11.99), by patting dry. In a small bowl mix 1 tbsp olive oil, 2 minced cloves from the organic garlic, 3 count ($2.89), 1 tsp chopped organic rosemary ($2.99), 1 tsp Dijon mustard, zest from 1 lemon ($0.99), 1 tbsp lemon juice, salt, and black pepper. Rub this over the lamb and let it sit while you prepare the vegetables.
2. Halve 12 oz organic potato fingerling mix ($5.49) lengthwise. Slice 2 small zucchini squash ($1.99) into long planks, cut 1 red bell pepper ($3.29) into wide strips, cut 1/2 medium sweet onion ($1.69) into thick wedges, and chop 2 tbsp from 1 Italian parsley bunch ($1.29).
3. Place the 12 oz halved organic potato fingerling mix ($5.49) in salted water, bring to a boil on the stove, and simmer 12 to 15 minutes until tender. Drain well.
4. Heat a grill or grill pan to medium-high. Toss the 2 small zucchini squash ($1.99), 1 red bell pepper ($3.29), and 1/2 medium sweet onion ($1.69) with 1/2 tbsp olive oil, salt, and black pepper.
5. Grill the marinated 1 lamb leg steak bone-in ($11.99) for about 4 to 5 minutes per side for medium, depending on thickness. Transfer to a plate and rest 8 minutes.
6. Grill the zucchini, red bell pepper, and sweet onion for 6 to 8 minutes total, turning as needed, until tender and lightly charred.
7. While the lamb rests, toss the warm cooked 12 oz organic potato fingerling mix ($5.49) with 1/2 tbsp olive oil, 1 tbsp lemon juice from 1 lemon ($0.99), the chopped 2 tbsp Italian parsley ($1.29), a pinch of salt, and black pepper.
8. Slice the rested 1 lamb leg steak bone-in ($11.99) away from the bone and serve with the grilled zucchini, red bell pepper, and sweet onion plus the warm lemon-parsley fingerlings.
9. Open a Pinot Noir for a lighter, elegant pairing or a Syrah if you want a darker, peppery red to echo the grill char.