Careme Recipes

Ingredients

• Shrimp Raw White P&D Large 31/40 Count (Previously Frozen) 3/4 lb, thawed, peeled & deveined $7.99 (sale) per 1 lb
• Organic Baby Bok Choy 10–12 oz, sliced (separate stems and leaves) $3.99 (reg) per 1 lb
• Simple Truth Organic® Snap Peas 8 oz, strings removed $5.49 (reg) per 8 oz
• Organic Ginger Root 1 Tbsp, grated $5.99 (reg) per 1 lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $2.79 (reg) per 3 ct
• Neutral oil (canola/avocado) 1 1/2 Tbsp
• Soy sauce (prefer low-sodium) 2 Tbsp
• Rice vinegar 1 Tbsp
• Honey or brown sugar 1 tsp
• Cornstarch 1 tsp
• Water 1/4 cup
• Red pepper flakes (optional) pinch
• Cooked rice (for serving) 2 cups cooked
• Sesame oil (optional) 1/2 tsp

Instructions

1. Make sauce: whisk soy sauce, rice vinegar, honey, cornstarch, and water (plus optional red pepper flakes). Set aside.
2. Heat a large skillet or wok over medium-high. Add oil.
3. Add shrimp in a single layer; sear 60–90 seconds per side until just opaque. Transfer to a plate (don’t overcook).
4. In the same pan, add ginger and garlic; stir 20–30 seconds.
5. Add bok choy stems and snap peas; stir-fry 2 minutes. Add bok choy leaves; cook 1 minute to wilt.
6. Pour in sauce; simmer 30–60 seconds until glossy and slightly thickened.
7. Return shrimp to the pan; toss 30 seconds to warm through. Finish with a few drops of sesame oil if using.
8. Serve over rice.

Ingredients

• Fresh Pacific Cod Fillet Wild Caught (sustainably sourced) 12 oz (2 fillets) $14.99 (reg) per 1 lb
• Organic Leeks (bunch) 1 large leek, sliced and rinsed well $5.49 (reg) per 1 lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79 (reg) per 3 ct
• Lemon 1 (zest + 2 Tbsp juice)
• Olive oil 1 Tbsp
• Unsalted butter 2 Tbsp, divided
• Dry white wine or chicken/veg broth 1/3 cup
• Salt & black pepper as needed
• Chopped dill or parsley (optional) 1 Tbsp

Instructions

1. Pat cod very dry. Season with salt and pepper.
2. Heat a large skillet over medium-high. Add olive oil + 1 Tbsp butter.
3. Sear cod 2–3 minutes per side (depending on thickness) until golden and it flakes easily. Transfer to a plate.
4. Lower heat to medium. Add remaining 1 Tbsp butter. Add leeks with a pinch of salt; cook 5–7 minutes until soft and sweet (add a tiny splash of water if they start to brown too fast).
5. Stir in garlic for 30 seconds. Add wine/broth; simmer 1–2 minutes.
6. Add lemon zest and lemon juice. Return cod (and any juices) to the skillet; spoon leeks over the fish and warm 1–2 minutes.
7. Finish with herbs if using. Serve with roasted potatoes or crusty bread to soak up the leek-lemon butter.

Ingredients

• Tuna Steak Wild Caught Frozen (sustainably sourced) 2 steaks, about 10–12 oz total, thawed and patted dry $8.99 (sale) per 1 lb
• Organic Green Cabbage 2 cups, thinly sliced $2.49 (reg) per 1 lb
• Organic Cucumber 1/2 cucumber, julienned $1.49 (reg) each
• Organic Ginger Root 2 tsp, grated $5.99 (reg) per 1 lb
• Lime (or lemon) 1 (2 Tbsp juice)
• Soy sauce 1 1/2 Tbsp
• Honey or sugar 1 tsp
• Neutral oil 1 1/2 Tbsp, divided
• Black pepper to taste
• Sesame seeds (optional) 1 tsp

Instructions

1. Preheat grill to high (about 450–500°F). Oil the grates well.
2. Make slaw: toss cabbage and cucumber in a bowl. Whisk lime juice, soy sauce, honey, grated ginger, and 1 Tbsp oil; pour over slaw and toss. Set aside.
3. Brush tuna with remaining 1/2 Tbsp oil and season with black pepper (go easy on salt—soy is in the dressing).
4. Grill tuna 1–2 minutes per side for rare/medium-rare, or 3–4 minutes per side for more done (tuna dries out if overcooked).
5. Slice tuna against the grain and serve with the slaw. Sprinkle sesame seeds if using.

Ingredients

• Draper Valley Farms Boneless Skinless Chicken Thighs 1 lb $6.99 (reg) per 1 lb
• Organic Baby Bok Choy 12 oz (about 3–4 small heads), halved lengthwise $3.99 (reg) per 1 lb
• Organic Carrots (bunch) 1/2 bunch (about 6 oz), cut into batons $2.99 (reg)
• Organic Ginger Root 1 Tbsp, finely grated $5.99 (reg) per 1 lb
• Simple Truth Organic Garlic Bulbs 2 cloves, minced $2.79 (reg) per 3 ct
• Cooked rice (for serving) 1 cup dry rice (or ~2 1/2 cups cooked)
• White miso paste 2 Tbsp
• Soy sauce 1 1/2 Tbsp
• Honey or brown sugar 1 Tbsp
• Rice vinegar or apple cider vinegar 1 Tbsp
• Neutral oil (canola/avocado) 1 1/2 Tbsp
• Toasted sesame oil (optional) 1 tsp
• Sesame seeds & sliced scallions (optional) for finishing
• Salt & black pepper as needed

Instructions

1. Heat oven to 425°F. Line a sheet pan with foil for easy cleanup.
2. Cook rice (or reheat leftover) so it’s ready when the chicken is done.
3. Pat chicken thighs dry. Season lightly with black pepper and a small pinch of salt (go easy—miso/soy are salty).
4. In a bowl, whisk miso, soy sauce, honey, vinegar, grated ginger, garlic, neutral oil, and (optional) sesame oil until smooth.
5. Toss carrots with 1–2 Tbsp of the glaze (or a drizzle of oil if you prefer less sweet). Spread carrots on the sheet pan first and roast 10 minutes to give them a head start.
6. Remove pan; push carrots to one side. Add chicken thighs and brush generously with glaze. Add bok choy halves cut-side down; brush lightly with glaze or oil.
7. Roast 18–22 minutes, flipping bok choy cut-side up halfway through, until chicken reaches 165°F and carrots are tender.
8. Broil 1–2 minutes to caramelize the glaze (watch closely).
9. Serve chicken and roasted veggies over rice. Sprinkle sesame seeds/scallions if using.