Careme Recipes

Ingredients

• 365 by Whole Foods Market Boneless Skinless Chicken Breast 1 pack, about 16 oz $5.99
• Green Asparagus 1 bunch, about 8-10 oz, trimmed $4.99
• Organic Orange Sweet Potato 1 large, about 12 oz, cut into 3/4-inch cubes $2.54
• White Mushrooms 8 oz, halved or thickly sliced $2.49
• Lemon 1 $0.89
• Italian Parsley Bunch 2 tablespoons chopped, plus more for garnish $1.29
• Yellow Onion 1/2 medium, thinly sliced $1.49
• Organic Rosemary, 0.5 OZ 1 teaspoon chopped $2.99
• Pantry: olive oil 2 1/2 tablespoons
• Pantry: kosher salt to taste
• Pantry: black pepper to taste
• Pantry: garlic powder 1/2 teaspoon

Instructions

1. Preheat the oven to 425°F. Cut 1 large sweet potato into 3/4-inch cubes. Toss the sweet potato cubes with 1 tablespoon olive oil, 1 teaspoon chopped rosemary, 1/2 teaspoon kosher salt, and a few grinds of black pepper. Spread on a sheet pan so the pieces are not crowded.
2. Roast the sweet potatoes at 425°F for 25 to 30 minutes, flipping once halfway through, until browned on the edges and tender in the center.
3. While the sweet potatoes roast, pat 1 pack boneless skinless chicken breast dry. If the breasts are very thick, slice horizontally into 2 cutlets for even cooking. Season both sides with 3/4 teaspoon kosher salt, black pepper, and 1/2 teaspoon garlic powder.
4. Trim 1 bunch asparagus and cut into 2-inch lengths. Halve or thickly slice 8 oz white mushrooms. Thinly slice 1/2 medium yellow onion. Zest the 1 lemon first, then cut it in half and juice it. Chop 2 tablespoons parsley.
5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4 to 6 minutes on the first side until golden. Flip and cook 4 to 5 minutes more, until the thickest part reaches 165°F. Transfer the chicken to a plate to rest.
6. In the same skillet, add the remaining 1/2 tablespoon olive oil if needed. Add the 1/2 sliced yellow onion and cook 2 minutes until softened. Add the 8 oz mushrooms and cook 4 to 5 minutes until they release moisture and begin to brown. Add the asparagus pieces and cook 3 to 4 minutes until bright green and just tender-crisp.
7. Add 1 teaspoon lemon zest and 1 1/2 tablespoons lemon juice to the skillet with the vegetables. Toss in 2 tablespoons chopped parsley and season with a pinch of salt and pepper. Stir just until glossy and fragrant.
8. Slice the rested chicken on a slight bias. Plate a bed of roasted sweet potatoes to one side, spoon the asparagus-mushroom sauté beside it, and fan the sliced chicken over the plate. Finish with any pan juices and an extra squeeze of lemon for a clean restaurant-style finish.

Ingredients

• 365 by Whole Foods Market Ground Chicken, Step 2, 16 Ounce 1 pack, 16 oz $5.99
• Organic Spaghetti Squash 1 medium squash $1.99
• Organic Napa Cabbage 1/2 small head, thinly sliced $1.99
• Organic Yellow Bell Pepper 1, thinly sliced $3.32
• Organic Green Onion 3 stalks, sliced $1.99
• That's Tasty Organic Thai Basil, 0.5 OZ 1 package $2.99
• Lime 1 $0.59
• Maison Riviere Organic Ginger Puree, 2.8 OZ 1 tablespoon $3.99
• Organic Garlic Puree, 2.8 OZ 1 teaspoon $3.99
• Pantry: neutral oil 2 tablespoons
• Pantry: soy sauce 2 tablespoons
• Pantry: fish sauce 1 tablespoon
• Pantry: honey or brown sugar 2 teaspoons
• Pantry: crushed red pepper or chili flakes 1/4 to 1/2 teaspoon

Instructions

1. Preheat the oven to 425°F. Halve 1 medium spaghetti squash lengthwise and scoop out the seeds. Rub the cut sides with 1 tablespoon neutral oil and season lightly with salt. Place cut-side down on a sheet pan and roast for 25 to 30 minutes until the flesh is tender and shreds easily.
2. While the squash roasts, thinly slice 1/2 small head napa cabbage, thinly slice 1 organic yellow bell pepper, and slice 3 green onions, separating the white and green parts. Pick the leaves from 1 package Thai basil. Cut 1 lime into wedges.
3. In a small bowl, stir together 2 tablespoons soy sauce, 1 tablespoon fish sauce, 2 teaspoons honey or brown sugar, 1 tablespoon ginger puree, 1 teaspoon garlic puree, and 1/4 to 1/2 teaspoon chili flakes.
4. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the white parts of the green onions and cook 30 seconds. Add 16 oz ground chicken and cook 5 to 7 minutes, breaking it up with a spoon, until fully cooked and lightly browned.
5. Add the sliced yellow bell pepper and the sliced napa cabbage to the skillet with the chicken. Stir-fry for 2 to 3 minutes so the vegetables soften slightly but still keep some bite and color.
6. Pour in the sauce mixture and toss for 1 to 2 minutes until the chicken is glossy and the liquid lightly reduces to coat the meat and vegetables. Turn off the heat and fold in most of the Thai basil leaves and the green parts of the onions.
7. When the spaghetti squash is done, let it cool just enough to handle. Use a fork to scrape the flesh into strands. Season the strands with a squeeze of lime and a pinch of salt.
8. To plate, mound the spaghetti squash in shallow bowls, then spoon the Thai basil chicken stir-fry over the top. Garnish with the remaining basil leaves and extra lime wedges. For a restaurant look, keep some basil leaves whole and let the glossy chicken sit slightly off-center over the squash.

Ingredients

• Pork Loin Tenderloin 1 package, about 1 to 1.25 lb $13.99
• Brussels Sprouts 12 oz, trimmed and halved $3.69
• Yellow Potato 1 lb, peeled and cut into chunks $1.49
• Mandarin 2, zested and juiced $2.99
• Organic Yellow Onion 1/2 medium, finely diced $2.69
• Organic Thyme, 0.5 OZ 1 teaspoon leaves $2.49
• Lemon 1/2, for finishing the sprouts $0.89
• Pantry: olive oil 2 tablespoons
• Pantry: butter 2 tablespoons
• Pantry: milk 1/4 cup
• Pantry: Dijon mustard 1 teaspoon
• Pantry: honey 1 tablespoon
• Pantry: kosher salt to taste
• Pantry: black pepper to taste

Instructions

1. Preheat the oven to 425°F. Trim 12 oz Brussels sprouts and halve them. Toss the Brussels sprouts with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, black pepper, and a squeeze of 1/2 lemon. Spread them cut-side down on a sheet pan.
2. Roast the Brussels sprouts at 425°F for 22 to 28 minutes until deeply browned on the cut sides and tender in the center. If needed, stir once near the end for even color.
3. At the same time, peel 1 lb yellow potatoes and cut them into even chunks. Place the potatoes in a saucepan, cover with cold salted water, and bring to a boil. Simmer 15 to 18 minutes until very tender.
4. Pat 1 pork tenderloin dry and season all over with 1 teaspoon kosher salt, black pepper, and 1 teaspoon thyme leaves. Zest and juice 2 mandarins. Finely dice 1/2 medium organic yellow onion.
5. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin for 2 to 3 minutes per side until nicely browned all around.
6. Transfer the skillet with the pork to the oven and roast for 10 to 14 minutes, depending on thickness, until the center reaches 145°F. Move the pork to a cutting board to rest for at least 5 minutes.
7. Return the skillet to medium heat. Add the diced 1/2 yellow onion and cook 1 to 2 minutes until softened. Add the mandarin juice, about 1 teaspoon mandarin zest, 1 tablespoon honey, and 1 teaspoon Dijon mustard. Simmer 2 to 4 minutes until the glaze becomes shiny and lightly syrupy. Swirl in 1 tablespoon butter and season with a pinch of salt and pepper.
8. Drain the cooked potatoes well and return them to the warm pot. Add 1 tablespoon butter and 1/4 cup milk, then mash until smooth and creamy. Season with salt and pepper to taste.
9. Slice the rested pork tenderloin into medallions. Spoon a swoosh of mashed potatoes onto each plate, arrange the pork slices partly over the potatoes, and nap with the mandarin glaze. Pile the roasted Brussels sprouts to the side for color contrast and texture. Finish with a little extra mandarin zest for brightness.