Careme Recipes

Ingredients

• Fresh natural pork tenderloin 1 lb $3.49/lb sale
• Carrots 1 lb $1.29/lb
• Yukon Gold potatoes 1 lb $1.29/lb
• Jumbo yellow onion 1 small (about 1/2 lb) $0.99/lb
• Garlic 2 cloves $0.69 each
• Fresh thyme 1 tsp leaves $2.49
• Fresh lemon 1/2 lemon $0.99 each
• Olive oil 2 tbsp pantry
• Dijon mustard 1 tbsp pantry
• Salt and black pepper to taste pantry

Instructions

1. Prep the oven to 425°F. Scrub and cut 1 lb Yukon Gold potatoes ($1.29/lb) into 1-inch chunks. Peel and cut 1 lb carrots ($1.29/lb) into thick sticks. Slice 1 small jumbo yellow onion ($0.99/lb) into wedges. Mince 2 garlic cloves from 1 garlic bulb ($0.69 each). Strip 1 teaspoon fresh thyme leaves from the thyme ($2.49 container).
2. Toss the 1 lb potatoes, 1 lb carrots, onion wedges, and half of the minced garlic with 1 tablespoon olive oil, 1/2 teaspoon salt, and a few grinds of black pepper on a sheet pan.
3. Pat dry 1 lb fresh natural pork tenderloin ($3.49/lb sale). Rub it with 1 tablespoon Dijon mustard, 1 tablespoon olive oil, the remaining minced garlic, the 1 teaspoon thyme leaves, 1/2 teaspoon salt, black pepper, and 1 teaspoon lemon juice from 1/2 fresh lemon ($0.99 each).
4. Nestle the pork tenderloin onto the sheet pan with the vegetables and roast for 22 to 28 minutes, stirring the vegetables once halfway through, until the pork reaches 145°F and the vegetables are browned and tender.
5. Rest the pork tenderloin for 5 to 10 minutes before slicing. Squeeze the remaining lemon half over the roasted vegetables just before serving.
6. Serve the sliced pork with the roasted carrots, potatoes, and onions. Pour a glass of dry Riesling or Pinot Noir if you’d like.

Ingredients

• Boneless skinless chicken thighs 1 lb $4.49/lb
• Green cabbage 1/2 lb $0.99/lb
• Bok choy 1 lb $2.77/lb sale
• Carrots 1/2 lb $1.29/lb
• Jumbo white onion 1/2 lb $0.99/lb
• Organic ginger root 1 2-inch piece $3.77/lb sale
• Garlic 2 cloves $0.69 each
• Chicken broth 1/4 cup $1.79 sale
• Soy sauce 2 tbsp pantry
• Brown sugar or honey 2 tsp pantry
• Neutral oil 1 tbsp pantry

Instructions

1. Prep 1 lb boneless skinless chicken thighs ($4.49/lb) by cutting them into bite-size pieces. Thinly slice 1/2 lb green cabbage ($0.99/lb), chop 1 lb bok choy ($2.77/lb sale), peel and julienne 1/2 lb carrots ($1.29/lb), and thinly slice 1/2 lb jumbo white onion ($0.99/lb). Peel and grate a 2-inch piece of organic ginger root ($3.77/lb sale) and mince 2 garlic cloves from 1 garlic bulb ($0.69 each).
2. In a small bowl, stir together 2 tablespoons soy sauce, 1/4 cup chicken broth ($1.79 sale), and 2 teaspoons brown sugar or honey.
3. Heat a large skillet or wok over medium-high heat with 1 tablespoon neutral oil. Add the 1 lb chicken thighs and cook for 5 to 6 minutes until browned and nearly cooked through.
4. Add the sliced onion, grated ginger, and minced garlic to the skillet and stir-fry for 1 minute.
5. Add the 1/2 lb carrots and 1/2 lb cabbage and cook for 3 minutes, tossing often. Add the 1 lb chopped bok choy and cook 2 to 3 minutes more until the greens wilt and the stalks are crisp-tender.
6. Pour in the soy-broth mixture and stir for 1 to 2 minutes until everything is glossy and the chicken is fully cooked.
7. Taste and adjust with black pepper or extra soy sauce if needed. Serve as is for a lighter meal, or over rice if you have some in the pantry. Sauvignon Blanc or Pinot Noir makes a smart pairing.

Ingredients

• Fresh Atlantic whole salmon fillet 1 lb $9.99/lb sale
• Russet potato 1 lb $0.99/lb
• Green asparagus 1 lb $3.99/lb
• Green onions 1 bunch $1.29 each
• Fresh lemon 1 $0.99 each
• Garlic 2 cloves $0.69 each
• Dijon mustard 1 tsp pantry
• Olive oil 2 tbsp pantry
• Salt and black pepper to taste pantry

Instructions

1. Prep the oven to 425°F. Cut 1 lb russet potato ($0.99/lb) into 3/4-inch chunks. Trim 1 lb green asparagus ($3.99/lb) and cut into 2-inch pieces. Thinly slice 1 bunch green onions ($1.29 each). Mince 2 garlic cloves from 1 garlic bulb ($0.69 each). Zest and juice 1 fresh lemon ($0.99 each).
2. Place the 1 lb potato chunks in a saucepan, cover with cold salted water, bring to a boil, and simmer 10 to 12 minutes until tender. Drain well.
3. While the potatoes cook, pat dry 1 lb fresh Atlantic salmon fillet ($9.99/lb sale). Place it on a small sheet pan or oven-safe skillet. Rub with 1 tablespoon olive oil, half the lemon zest, 1/2 teaspoon salt, black pepper, and half the minced garlic. Roast at 425°F for 10 to 14 minutes, depending on thickness, until just cooked through.
4. Heat a skillet over medium-high heat with 1 tablespoon olive oil. Add the asparagus pieces with a pinch of salt and cook for 3 to 5 minutes until crisp-tender. Add the remaining garlic for the last 30 seconds.
5. In a bowl, whisk together 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, the remaining lemon zest, and most of the sliced green onions. Toss the hot drained 1 lb potatoes with this dressing, adding a little more olive oil if needed from the pantry. Season with salt and black pepper.
6. Serve the roasted salmon with the warm lemony potato salad and sautéed asparagus. Scatter the remaining green onions over the top. Pinot Gris or Chardonnay would be a lovely match.