Careme Recipes

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs 4 medium bone‑in, skin‑on thighs (about 1 lb) $2.79/lb (use ~1 lb)
• Organic Butternut Squash 1 small squash (or 1 lb peeled/cubed) $1.99/lb (use ~1 lb)
• Organic Broccoli Bunch 1/2 large bunch, cut into florets $3.49/lb (use ~1/2 lb)
• Organic Garlic Bulbs 3 cloves, minced $1.99 (3 ct)
• Organic Jumbo Yellow Onion 1/2 large onion, thinly sliced $1.49/lb
• Fresh Organic Large Ripe Avocado (optional garnish) 1/2 avocado, sliced $3.50 each
• Fresh Organic Lemon (or bottled lemon juice) Juice of 1/2 lemon + extra wedges to serve est. $0.75 each
• Olive oil 3 Tbsp, divided pantry
• Dried thyme (or fresh if you have it) 1 tsp dried (or 2 tsp fresh leaves) pantry
• Smoked paprika 1 tsp pantry
• Salt About 1 1/4 tsp, divided pantry
• Black pepper 1 tsp, divided pantry
• Red pepper flakes (optional) A pinch pantry

Instructions

1. Prep the vegetables: Peel the butternut squash. Cut off ends, halve lengthwise, scoop out seeds, then cut into 1/2‑inch cubes. You’ll need about 3 cups.
2. Cut the broccoli into bite‑size florets and peel the tough skin on the stalk; slice the stalk into coins so nothing is wasted.
3. Slice half an onion thinly. Mince the garlic cloves. Slice the avocado (if using) and set aside for serving.
4. Season the chicken: Pat the chicken thighs dry with paper towels. In a small bowl, mix 1 tsp salt, 1/2 tsp black pepper, smoked paprika, and thyme. Rub all over the chicken, including under the skin if possible.
5. Brown the chicken (stove): Heat a large oven‑safe skillet (cast iron works great) over medium‑high heat. Add 1 Tbsp olive oil. Place chicken thighs skin‑side down and sear 5–7 minutes, until deeply golden and the skin releases easily.
6. Flip the chicken and cook 3 more minutes. Transfer chicken to a plate (it won’t be fully cooked yet).
7. Start the squash: In the same skillet, reduce heat to medium and add 1 Tbsp olive oil if the pan looks dry. Add sliced onion and a pinch of salt. Cook 2–3 minutes, stirring, until starting to soften and pick up color.
8. Add the cubed butternut squash, 1/4 tsp salt, remaining black pepper, and a small pinch of red pepper flakes if you like heat. Toss to coat in the pan drippings and oil. Cook 4–5 minutes, stirring occasionally, until the edges of the squash begin to caramelize.
9. Build the skillet and finish cooking: Nestle the seared chicken thighs on top of the squash, skin‑side up.
10. Pour in 1/4 cup water, stock, or a splash of white wine if you have it. Cover the pan with a lid (or tightly with foil), reduce heat to medium‑low, and simmer 15 minutes.
11. Add the broccoli: Scatter the broccoli florets and sliced stalk pieces around the chicken on top of the squash. Drizzle with remaining 1 Tbsp olive oil and sprinkle with a pinch of salt.
12. Cover again and cook 5–8 more minutes, until the broccoli is crisp‑tender and the chicken reaches 165°F at the thickest part (no pink juices).
13. Finish with garlic and lemon: Uncover the pan, sprinkle the minced garlic over the veggies, and cook 1–2 minutes, stirring the vegetables gently so the raw edge cooks off but garlic doesn’t burn.
14. Squeeze juice of 1/2 lemon over everything. Taste the vegetables and add a bit more salt or lemon if needed.
15. Serve: Spoon a generous bed of squash and broccoli onto each plate, top with 2 chicken thighs per person, and tuck a few avocado slices on the side if using. Serve with extra lemon wedges for squeezing.

Ingredients

• Fresh Atlantic Whole Salmon Fillet, farm raised 3/4 lb fillet, skin‑on (cut into 2 portions) $7.99/lb (on sale)
• Organic Baby Bok Choy 3–4 small heads, halved lengthwise $2.99/lb (use ~1/2 lb)
• Organic Yukon Gold Potatoes 3 medium potatoes (about 3/4 lb), cut into 1/2‑inch slices or small wedges $4.99 (3 lb bag)
• Organic Garlic Bulbs 3 cloves, minced $1.99 (3 ct)
• Organic Jumbo Yellow Onion (optional, for extra veg) 1/2 onion, cut into thick rounds $1.49/lb
• Maple syrup 2 Tbsp pantry
• Soy sauce (or tamari) 2 Tbsp pantry
• Rice vinegar or apple cider vinegar 1 Tbsp pantry
• Sesame oil (optional but tasty) 1 tsp pantry
• Olive oil 3 Tbsp, divided pantry
• Salt About 1 1/4 tsp, divided pantry
• Black pepper 3/4 tsp, divided pantry
• Crushed red pepper flakes (optional) Pinch for bok choy pantry
• Toasted sesame seeds (optional garnish) 1 tsp pantry

Instructions

1. Prep the potatoes: Scrub potatoes well (no need to peel). Slice into 1/2‑inch rounds or wedges. Place in a small pot, cover with cold water and 1/2 tsp salt.
2. Parboil: Bring potatoes to a boil on the stove, then reduce to a simmer and cook 6–8 minutes until just barely tender when pierced with a knife but not falling apart. Drain and let steam‑dry in the colander.
3. Preheat grill or grill‑pan: Heat your outdoor grill to medium‑high, or place a grill pan over medium‑high heat on the stove. Lightly oil the grates/pan once hot.
4. Prep salmon: Pat the salmon dry. Lightly season both sides with 1/4 tsp salt and a pinch of pepper. Set on a plate skin‑side down while you make the glaze.
5. Make maple‑soy glaze: In a small bowl, whisk maple syrup, soy sauce, vinegar, 1 minced garlic clove, and sesame oil. Reserve 1 Tbsp of this mixture in a separate small bowl for brushing the bok choy at the end (optional).
6. Season vegetables: In a large bowl, toss parboiled potatoes with 1 1/2 Tbsp olive oil, 1/4 tsp salt, and a few grinds of pepper.
7. Halve the baby bok choy lengthwise, rinse well between leaves, and pat dry. Drizzle with 1/2 Tbsp olive oil, rub to coat, and sprinkle with a pinch of salt and pepper. If using onion rounds, brush with a little olive oil and season with a pinch of salt.
8. Grill the potatoes & onions: Arrange potato slices and onion rounds on the hot grill or grill pan. Cook 3–5 minutes per side, until nicely charred and cooked through. Move to a cooler side of the grill or to a warm plate and cover loosely with foil.
9. Grill the salmon: Lightly oil the grill grates again. Place salmon skin‑side down. Brush the top with some of the maple‑soy glaze. Cover grill (or tent loosely with foil on the grill pan) and cook 4–6 minutes, depending on thickness.
10. Flip carefully and brush again with glaze. Cook another 2–4 minutes, until salmon is just opaque in the center and flakes easily (aim for 125–130°F internal for moist salmon). Transfer to a plate and tent with foil to rest.
11. Grill the bok choy: Place bok choy halves cut‑side down on the hot grill. Grill 3–4 minutes until nicely charred, then flip and cook 1–2 minutes more, until the thick white stems are crisp‑tender.
12. While still hot, brush bok choy lightly with the reserved tablespoon of glaze and sprinkle with remaining minced garlic and a pinch of red pepper flakes if using.
13. Finish potatoes: If the potatoes cooled, return them briefly to the grill or a hot skillet with a drizzle of olive oil to re‑warm and crisp the edges. Taste and adjust seasoning with more salt/pepper if needed.
14. Serve: Divide grilled potatoes and bok choy between two plates. Top each with a salmon portion, drizzle any remaining glaze from the salmon plate over the fish, and sprinkle with toasted sesame seeds if you have them. Serve immediately.

Ingredients

• Kroger Fresh Natural Pork Loin Boneless (on sale) 1 lb boneless pork loin, cut into 1‑inch cubes $2.99 → $1.49/lb (use ~1 lb)
• Organic Yukon Gold Potatoes 2 medium potatoes (about 1/2 lb), cut into 3/4‑inch chunks $4.99 (3 lb bag)
• Simple Truth Organic Whole Carrots Bag 2 large carrots, peeled and cut into 1/2‑inch slices on the bias $2.99 (2 lb bag) or Organic Carrots Bunch $2.50
• Simple Truth Organic Whole Baby Bella Mushrooms 1/2 package (8 oz), trimmed and halved (or quartered if large) $5.00 (16 oz)
• Organic Jumbo Yellow Onion 1 medium onion, diced $1.49/lb
• Organic Garlic Bulbs 3 cloves, minced $1.99 (3 ct)
• Canned diced tomatoes 1 can (14.5 oz), undrained pantry
• Coconut milk 1 can (13–14 oz), full‑fat or light pantry
• Curry powder 1 1/2 Tbsp pantry
• Ground cumin 1 tsp pantry
• Smoked paprika or regular paprika 1 tsp pantry
• Salt About 1 1/4 tsp, divided pantry
• Black pepper 1/2 tsp pantry
• Olive oil 1 Tbsp (for searing; optional but recommended) pantry
• Fresh Organic Spinach (optional for extra greens) 2 packed cups, roughly chopped $2.79/bunch
• Cooked rice (for serving) 1 to 1 1/2 cups cooked jasmine or basmati rice for 2 servings pantry

Instructions

1. Prep ingredients: Cut pork loin into 1‑inch cubes, trimming any large pieces of surface fat. Dice onion, mince garlic, slice carrots, chunk potatoes, and halve or quarter mushrooms. Roughly chop spinach if using.
2. Optional sear on stove (recommended for flavor): Heat a skillet over medium‑high with 1 Tbsp olive oil. Pat pork cubes dry, season lightly with 1/4 tsp salt and a pinch of pepper, and sear in two batches until browned on a couple of sides, 3–4 minutes per batch. Transfer browned pork to the slow cooker.
3. Build the slow cooker base: Add diced onion, garlic, carrots, potatoes, and mushrooms to the slow cooker.
4. Sprinkle curry powder, cumin, paprika, remaining 1 tsp salt, and 1/2 tsp black pepper over the vegetables and pork.
5. Pour in canned diced tomatoes (with juices) and coconut milk. Stir gently to combine everything and ensure spices are mixed into the liquid.
6. Cook: Cover slow cooker and cook on Low for 6–7 hours or on High for 3–3 1/2 hours, until pork is very tender and vegetables are soft.
7. Add greens (if using): About 15 minutes before serving, stir in chopped spinach. Cover and cook until wilted and bright green.
8. Taste and adjust: Stir well and taste the sauce. Add a little more salt if needed and, if you like more brightness, a squeeze of lemon juice or a teaspoon of apple cider vinegar to lift the flavors.
9. Prepare rice (stove): About 20–30 minutes before you plan to eat, cook 1/2 cup dry rice according to package directions to yield about 1 to 1 1/2 cups cooked rice.
10. Serve: Spoon rice into two bowls (or skip for a lower‑carb bowl). Ladle the pork curry and vegetables over the top, making sure each serving gets plenty of potatoes, carrots, and mushrooms. Garnish with extra chopped spinach or cilantro if you have it. Serve hot.