Careme Recipes

Ingredients

• Atlantic Salmon Portion 2 portions $6.99
• Green Asparagus 1 bunch, woody ends trimmed $4.99
• Organic Japanese Sweet Potato 1 large, cut into 1/2-inch rounds or half-moons $2.54
• Organic Lemons 1 lemon, zested and juiced $1.19
• Organic Basil, 0.5 OZ 1/2 package, leaves torn $2.99
• Organic Garlic, 3 CT 2 cloves, finely minced $2.89
• Olive oil 2 1/2 tablespoons
• Dijon mustard 1 teaspoon
• Honey 1 teaspoon
• Kosher salt to taste
• Black pepper to taste

Instructions

1. Preheat the oven to 425°F. Line a sheet pan or small roasting tray for easy cleanup. Pat 2 Atlantic Salmon Portions dry very well and let them sit at room temperature while you prep the vegetables.
2. Cut 1 large Organic Japanese Sweet Potato into 1/2-inch rounds or half-moons. Toss the sweet potato with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and a few grinds of black pepper. Spread it on one side of the sheet pan and roast for 10 minutes.
3. Trim 1 bunch Green Asparagus. After the sweet potato has roasted 10 minutes, add the asparagus to the other side of the pan. Toss the asparagus with 1/2 tablespoon olive oil, a pinch of salt, and black pepper. Roast both vegetables for another 12 to 15 minutes, turning once, until the sweet potato is browned at the edges and the asparagus is just tender.
4. While the vegetables roast, season the 2 Atlantic Salmon Portions with kosher salt, black pepper, and half the zest from 1 Organic Lemon. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Place the salmon skin-side down and press gently for the first 20 seconds so the skin stays flat. Cook skin-side down for 5 to 6 minutes until deeply crisp, then flip and cook 1 to 2 minutes more, depending on thickness. Transfer the salmon to a warm plate to rest.
5. Lower the skillet heat to medium. Add 2 finely minced cloves of Organic Garlic and cook for 15 seconds. Add the juice of 1 Organic Lemon, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 2 tablespoons water. Swirl and simmer for about 30 seconds until slightly glossy. Turn off the heat and stir in the torn leaves from 1/2 package Organic Basil plus a drizzle of olive oil.
6. Taste the roasted vegetables and adjust with salt, pepper, and a little extra lemon zest if needed. For plating, spoon the roasted sweet potato in a slightly overlapped row on each plate, lean the asparagus alongside for height, and place 1 salmon portion on top or just beside the vegetables with the crisp skin facing up.
7. Spoon the lemon-basil pan sauce around the salmon, not over the skin, so the skin stays crisp. Finish with a few small basil leaves and a final crack of black pepper. Serve immediately.

Ingredients

• Beef Top Sirloin Steak, 12 OZ 1 steak $12.99
• Organic Rainbow Carrot Bag, 32 OZ 8 ounces, halved lengthwise if thick $3.29
• 365 Mushroom Baby Bella Slcd 8Oz Cv 1 package $2.99
• Whole Foods Market, Organic Baby Kale, 5 oz 1/2 package $3.69
• Organic Shallots 1 large shallot, thinly sliced $4.99
• Organic Garlic, 3 CT 2 cloves, minced $2.89
• Organic Lemons 1/2 lemon $1.19
• Olive oil 2 tablespoons
• Butter 1 tablespoon
• Dry red wine 1/2 cup
• Beef stock 3/4 cup
• Dijon mustard 1 teaspoon
• Kosher salt to taste
• Black pepper to taste

Instructions

1. Preheat the oven to 425°F. Pat 1 Beef Top Sirloin Steak, 12 OZ dry with paper towels. Season it all over with 1 teaspoon kosher salt and plenty of black pepper. Let it stand at room temperature while you prepare the vegetables.
2. Place 8 ounces Organic Rainbow Carrots, halved lengthwise if thick, on a sheet pan. Toss the carrots with 1 tablespoon olive oil, a generous pinch of salt, and black pepper. Roast for 22 to 28 minutes, turning once, until tender and caramelized on the cut sides.
3. Heat a heavy skillet over medium-high heat. Add 1/2 tablespoon olive oil. Sear the seasoned sirloin steak for about 3 to 4 minutes on the first side and 3 minutes on the second side for medium-rare, adjusting for thickness. Add 1 tablespoon butter in the last minute and baste the steak. Transfer the steak to a board to rest at least 8 minutes.
4. Reduce the skillet heat to medium. Add 1/2 tablespoon olive oil, 1 large thinly sliced Organic Shallot, and 2 minced cloves Organic Garlic. Cook for 1 minute until fragrant. Add 1 package 365 Mushroom Baby Bella Slcd 8Oz Cv and a pinch of salt. Sauté 5 to 7 minutes until the mushrooms give up their liquid and start to brown.
5. Add 1/2 cup dry red wine to the mushrooms and scrape up the browned bits from the skillet. Simmer until the wine reduces by about half, 2 to 3 minutes. Add 3/4 cup beef stock and 1 teaspoon Dijon mustard. Simmer 3 to 4 minutes until lightly thickened and glossy.
6. Add 1/2 package Whole Foods Market, Organic Baby Kale, 5 oz to the mushroom sauce. Toss for 30 to 60 seconds until just wilted but still bright green. Squeeze in a little juice from 1/2 Organic Lemon to lift the sauce. Taste and adjust with salt and black pepper.
7. Slice the rested sirloin across the grain into neat slices. If juices have collected on the board, stir them into the mushroom jus.
8. To plate, swoosh or spoon the mushroom-kale jus onto each warm plate, fan the sliced beef over it, and arrange the roasted rainbow carrots to one side for color contrast. Finish with black pepper and a tiny drizzle of olive oil over the carrots for shine. Serve hot.

Ingredients

• 365 by Whole Foods Market Boneless Skinless Chicken Thighs 1 package, about 1 pound $6.49
• Organic Green Cabbage 1/2 small head, very thinly sliced $1.10
• Jicama Root 1/2 medium, peeled and cut into thin matchsticks $1.49
• Taylor Farms Organic Green Beans 1 bag $3.99
• Lime 2 limes, zested and juiced $0.59
• Organic Garlic, 3 CT 2 cloves, finely grated or minced $2.89
• Cilantro Bunch 1/2 bunch, leaves and tender stems chopped $0.99
• Organic Green Onion 2, thinly sliced $1.99
• Honey 1 tablespoon
• Soy sauce or tamari 1 1/2 tablespoons
• Neutral oil 2 tablespoons
• Rice vinegar 1 tablespoon
• Sesame oil 1 teaspoon
• Kosher salt to taste
• Black pepper to taste
• Red pepper flakes optional pinch

Instructions

1. Pat 1 package 365 by Whole Foods Market Boneless Skinless Chicken Thighs dry. In a bowl, combine the zest and juice of 1 lime, 2 finely grated cloves Organic Garlic, 1 tablespoon honey, 1 tablespoon soy sauce or tamari, 1 tablespoon neutral oil, 1/2 teaspoon kosher salt, black pepper, and an optional pinch of red pepper flakes. Coat the chicken thighs and let them marinate while you prepare the vegetables.
2. Trim 1 bag Taylor Farms Organic Green Beans. Toss the green beans with 1/2 tablespoon neutral oil and a pinch of salt. Heat a grill pan, outdoor grill, or large skillet over medium-high heat and cook the green beans for 6 to 8 minutes, turning occasionally, until blistered and crisp-tender. Transfer to a plate.
3. Very thinly slice 1/2 small head Organic Green Cabbage. Peel 1/2 medium Jicama Root and cut it into thin matchsticks. In a bowl, toss the cabbage and jicama with 1 tablespoon rice vinegar, juice of 1 lime, 1/2 tablespoon soy sauce or tamari, 1 teaspoon sesame oil, half of the chopped 1/2 bunch Cilantro Bunch, and half of the 2 thinly sliced Organic Green Onions. Season lightly with salt and pepper. Let the slaw sit so it softens slightly but stays crunchy.
4. Heat a large skillet over medium-high heat with 1/2 tablespoon neutral oil. Add the marinated chicken thighs in a single layer and cook 5 to 6 minutes on the first side until browned and lacquered. Flip and cook 4 to 5 minutes more until cooked through and glossy. Lower the heat if the honey begins to darken too quickly.
5. Transfer the chicken to a cutting board and rest for 3 minutes. Slice the chicken thighs into thick diagonal pieces.
6. Return the blistered green beans briefly to the warm pan with a squeeze of lime juice and the remaining sliced green onion, tossing for 20 seconds just to freshen them.
7. For plating, mound the cabbage-jicama slaw slightly off-center on each plate, stack the sliced glazed chicken partly over the slaw, and place the blistered green beans neatly alongside. Sprinkle with the remaining chopped cilantro and serve with lime wedges if desired for a polished finish.