Careme Recipes

Ingredients

• Pine Manor Organic Bone-in Chicken Thighs 1 package, about 1.5 lb $6.99
• Organic Red Potato 12 oz, halved $2.49
• Organic Loose Carrots 3 medium, cut into sticks $1.49
• Organic Green Cabbage 1/2 small head, cut into wedges $1.10
• Organic Lemon Bag 1 lemon, zested and juiced $5.54
• Organic Garlic, 3 CT 2 cloves, minced $2.89
• Organic Rosemary 1 teaspoon chopped $2.99
• Organic Thyme 1 teaspoon chopped $2.99
• Sweet Onion 1/2 onion, sliced $1.43
• Italian Parsley Bunch 2 tablespoons chopped $1.29
• Pantry: olive oil, kosher salt, black pepper as needed

Instructions

1. Prep the oven to 425°F. Pat dry 1 package Pine Manor Organic Bone-in Chicken Thighs ($6.99), about 1.5 pounds, and place them on a sheet pan or large roasting pan.
2. Prep 12 ounces Organic Red Potato ($2.49), halved; 3 medium Organic Loose Carrots ($1.49), cut into sticks; 1/2 small head Organic Green Cabbage ($1.10), cut into wedges; and 1/2 Sweet Onion ($1.43), sliced. Spread the vegetables around the chicken.
3. In a bowl, combine 2 tablespoons olive oil, zest and juice of 1 Organic Lemon from the bag ($5.54), 2 minced cloves Organic Garlic, 3 CT ($2.89), 1 teaspoon chopped Organic Rosemary ($2.99), 1 teaspoon chopped Organic Thyme ($2.99), 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
4. Rub the lemon-herb mixture all over the 1.5 pounds chicken thighs and toss the potatoes, carrots, cabbage, and onion with any remaining marinade so everything is lightly coated.
5. Roast at 425°F for 35 to 40 minutes, turning the vegetables once halfway through, until the chicken reaches 175°F at the thigh and the vegetables are tender and browned at the edges.
6. Rest the chicken and vegetables for 5 minutes. Sprinkle with 2 tablespoons chopped Italian Parsley Bunch ($1.29) and serve with pan juices spooned over the top.
7. Pour a glass of Sauvignon Blanc or Pinot Noir if desired; Sauvignon Blanc is especially good with the lemon, herbs, and roasted cabbage.

Ingredients

• Wild 51/60 Key West Shrimp, 12 OZ 1 package $9.99
• Organic Green Cabbage 3 cups thinly sliced $1.10
• Organic Loose Carrots 2 medium, julienned $1.49
• Organic Bok Choy 2 small heads, chopped $2.99
• Green Bell Pepper 1, thinly sliced $1.99
• Organic Green Onion 3, sliced $1.89
• Organic Garlic, 3 CT 2 cloves, minced $2.89
• Organic Ginger Puree 1 tablespoon $3.99
• Lime 1 $0.69
• Cilantro Bunch 2 tablespoons chopped $0.99
• Pantry: oil, soy sauce, honey or sugar, red pepper flakes as needed

Instructions

1. Prep 1 package Wild 51/60 Key West Shrimp, 12 OZ ($9.99) by thawing if needed and patting dry. Prep 3 cups thinly sliced Organic Green Cabbage ($1.10), 2 medium Organic Loose Carrots ($1.49) julienned, 2 small heads Organic Bok Choy ($2.99) chopped, 1 Green Bell Pepper ($1.99) thinly sliced, and 3 Organic Green Onion ($1.89) sliced.
2. In a small bowl, stir together 2 tablespoons soy sauce, 1 tablespoon Organic Ginger Puree ($3.99), 2 minced cloves Organic Garlic, 3 CT ($2.89), juice of 1 Lime ($0.69), 1 teaspoon honey or sugar, and a pinch of red pepper flakes.
3. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the 12-ounce shrimp and cook for 1 to 2 minutes per side until just pink. Transfer to a plate so they do not overcook.
4. Add another drizzle of oil to the skillet. Stir-fry the sliced cabbage, julienned carrots, chopped bok choy, sliced bell pepper, and half the sliced green onions for 4 to 6 minutes until crisp-tender.
5. Return the cooked shrimp to the pan. Pour in the ginger-lime sauce and toss for 1 to 2 minutes until the shrimp are glazed and the vegetables are coated.
6. Finish with the remaining green onions and 2 tablespoons chopped Cilantro Bunch ($0.99). Serve as is or over cooked rice if you have it in the pantry.
7. If you want wine, pour a Riesling or Sauvignon Blanc; either one will complement the ginger, lime, and natural sweetness of the shrimp.

Ingredients

• Pork Loin Tenderloin 1 package, about 1 to 1.25 lb $13.99
• Organic Loose Red Beet 2 medium, peeled and cut into wedges $2.99
• Organic Loose Carrots 3 medium, cut into sticks $1.49
• Sweet Onion 1, sliced $1.43
• Organic Gala Apples 1, sliced $2.49
• Organic Garlic, 3 CT 2 cloves, minced $2.89
• Organic Thyme 1 teaspoon chopped $2.99
• Organic Apple Cider Vinegar or pantry vinegar 1 tablespoon
• Pantry: olive oil, salt, black pepper, butter optional as needed

Instructions

1. Prep the oven to 425°F. Peel and cut 2 medium Organic Loose Red Beet ($2.99) into wedges and cut 3 medium Organic Loose Carrots ($1.49) into sticks. Toss the beets and carrots with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a sheet pan.
2. Roast the beets and carrots at 425°F for 25 minutes while you cook the pork.
3. Pat dry 1 package Pork Loin Tenderloin ($13.99), about 1 to 1.25 pounds. Season it with 1 tablespoon olive oil, 1 teaspoon chopped Organic Thyme ($2.99), 2 minced cloves Organic Garlic, 3 CT ($2.89), 1 teaspoon salt, and 1/2 teaspoon black pepper.
4. Heat a large oven-safe skillet over medium-high heat. Sear the seasoned pork tenderloin for 2 to 3 minutes per side until browned all over.
5. Transfer the skillet to the oven and roast the pork for 12 to 15 minutes, or until it reaches 145°F in the center. Rest the pork on a cutting board for 5 to 10 minutes before slicing.
6. While the pork rests, place the skillet back over medium heat. Add 1 sliced Sweet Onion ($1.43) and cook for 3 to 4 minutes. Add 1 sliced Organic Gala Apple ($2.49) and cook 2 minutes more. Stir in 1 tablespoon apple cider vinegar or pantry vinegar and 1 tablespoon water, scraping up the browned bits. Swirl in 1 teaspoon butter if you like.
7. Serve the sliced pork tenderloin with the roasted beets and carrots and spoon the apple-onion mixture over the top.
8. For wine, Pinot Noir is the strongest pairing, though Riesling also works well with the apple, onion, and lightly sweet roasted vegetables.