Careme Recipes

Ingredients

• 365 by Whole Foods Market Boneless Skinless Chicken Breast 1 package, about 1 lb 5.99
• Green Asparagus 1 bunch 4.99
• Yellow Potato 3 medium potatoes 1.49
• White Mushrooms 8 oz 2.49
• Organic Thyme, 0.5 OZ 1 small pack 2.99
• Yellow Onion 1 small 1.49
• Lemon 1 0.89
• garlic 2 cloves
• olive oil 2 tablespoons
• butter 1 tablespoon
• chicken broth or water 1/2 cup
• Dijon mustard 1 teaspoon
• salt to taste
• black pepper to taste

Instructions

1. Preheat the oven to 425°F. Scrub 3 medium yellow potatoes and cut them into 1 1/2-inch chunks. Trim 1 bunch green asparagus by snapping off the woody ends. Thinly slice 1 small yellow onion, slice 8 ounces white mushrooms, mince 2 garlic cloves, strip about 1 teaspoon leaves from the thyme, and cut 1 lemon in half.
2. Place the 3 medium yellow potatoes in a saucepan, cover with cold salted water, and bring to a boil on the stove. Simmer the potatoes for 10 to 12 minutes until just fork-tender. Drain well.
3. Spread the parboiled potatoes on one side of a sheet pan. Drizzle with 1 tablespoon olive oil, season with salt and black pepper, and gently smash each piece with the bottom of a glass or measuring cup. Put the trimmed asparagus on the other side of the pan, drizzle with a little olive oil, and season with salt and black pepper.
4. Roast the smashed potatoes and asparagus in the 425°F oven for 20 to 25 minutes, flipping the asparagus once and removing it when crisp-tender and lightly blistered, about 12 minutes. Keep roasting the potatoes until deeply golden and crisp on the edges.
5. While the vegetables roast, pat dry the 1 package boneless skinless chicken breast, about 1 pound. Season both sides with salt, black pepper, and half the thyme leaves. If the breasts are very thick, lightly pound or butterfly them for even cooking.
6. Heat a large skillet over medium-high heat with the remaining 1 tablespoon olive oil. Add the chicken breast and sear for 5 to 6 minutes on the first side, then turn and cook 4 to 6 minutes more until the center reaches 165°F. Transfer the chicken to a plate to rest.
7. Lower the skillet to medium. Add 1 tablespoon butter, the sliced 1 small yellow onion, and the sliced 8 ounces white mushrooms. Cook for 6 to 8 minutes until the mushrooms release their moisture and begin to brown. Add the 2 minced garlic cloves and the remaining thyme leaves and cook for 30 seconds.
8. Stir in 1 teaspoon Dijon mustard, 1/2 cup chicken broth or water, and 1 tablespoon lemon juice squeezed from the lemon. Simmer for 2 to 3 minutes until slightly reduced into a light pan sauce. Season with salt and black pepper.
9. Slice the rested chicken breast on a bias. Spoon the mushroom-thyme sauce onto each plate, fan the sliced chicken over it, and arrange the roasted asparagus and smashed potatoes alongside. Finish with a small squeeze of fresh lemon over the asparagus for brightness.
10. Serve hot. If pouring wine, choose Chardonnay or Pinot Noir.

Ingredients

• Dubreton Organic Ground Pork, 16 OZ 1 package 7.10
• Organic Napa Cabbage 1 small head 1.99
• Green Onion 1 bunch 1.39
• Lime 1 0.59
• Serrano Pepper 1 3.99
• carrot 1 medium
• garlic 3 cloves
• fresh ginger 1 tablespoon minced
• soy sauce 3 tablespoons
• brown sugar or honey 1 tablespoon
• toasted sesame oil 2 teaspoons
• neutral oil 1 tablespoon
• rice 1 cup uncooked
• sesame seeds 1 teaspoon optional
• salt to taste

Instructions

1. Start the rice first. Rinse 1 cup uncooked rice and cook it on the stove according to package directions so it is ready when the pork and cabbage finish.
2. While the rice cooks, prep the vegetables. Thinly slice about half of 1 small head organic napa cabbage, enough for about 6 packed cups. Julienne 1 medium carrot. Thinly slice 1 bunch green onion, separating the white and green parts. Mince 3 garlic cloves, mince 1 tablespoon fresh ginger, and finely slice 1 serrano pepper, removing seeds for less heat if desired. Cut 1 lime into wedges.
3. In a small bowl, stir together 3 tablespoons soy sauce, 1 tablespoon brown sugar or honey, 2 teaspoons toasted sesame oil, and 2 tablespoons water.
4. Heat a large skillet or wok over medium-high heat with 1 tablespoon neutral oil. Add the white parts of the green onion, the 3 minced garlic cloves, the 1 tablespoon minced ginger, and the sliced serrano pepper. Stir for 30 seconds until fragrant.
5. Add the 1 package organic ground pork, 16 ounces. Break it up with a spoon and cook for 5 to 7 minutes until browned and cooked through, letting some edges get caramelized.
6. Pour in the soy mixture and cook for 1 to 2 minutes until the pork looks glossy and lightly glazed.
7. Add the sliced napa cabbage and julienned carrot to the skillet. Toss over high heat for 2 to 4 minutes so the cabbage softens slightly but still keeps some crunch. Taste and add a little salt only if needed.
8. Fluff the cooked rice and divide it between two wide bowls. Spoon the pork and cabbage mixture over the rice, making sure each bowl gets plenty of glossy sauce.
9. Top with the green parts of the sliced green onion and 1 teaspoon sesame seeds if using. Serve with lime wedges on the side to squeeze over the bowls for a bright finish.
10. Plate so the pale green cabbage, orange carrot, and dark glazed pork remain visible in distinct sections rather than fully mixed. If serving wine, pour Riesling or Gamay.

Ingredients

• Atlantic Salmon Portion 2 portions 6.99
• Organic Golden Beets Bunch 1 bunch 2.99
• Organic Fennel Bulb 1 bulb 2.99
• Upland Watercress, 1 EA 1 bunch 1.99
• Organic Cara Cara Red Navel Orange 1 orange 2.77
• Lemon 1 0.89
• Organic Dill, 0.5 OZ 1 small pack 2.99
• olive oil 2 1/2 tablespoons
• honey 1 teaspoon
• salt to taste
• black pepper to taste

Instructions

1. Preheat the oven to 425°F. Trim 1 bunch organic golden beets, peeling them if the skins are tough, and cut the beets into 1-inch wedges. Halve and core 1 organic fennel bulb, then slice it into 1/2-inch wedges, reserving a few feathery fronds for garnish. Pick through 1 bunch watercress and trim any thick stems. Zest and juice 1 lemon. Peel 1 organic Cara Cara orange and cut it into neat segments. Chop 1 tablespoon dill.
2. Toss the beet wedges with 1 tablespoon olive oil, salt, and black pepper on a sheet pan. Roast in the 425°F oven for 15 minutes.
3. After the beets have roasted 15 minutes, add the fennel wedges to the same pan with another 1/2 tablespoon olive oil, salt, and black pepper. Roast the beets and fennel together for 15 to 20 minutes more, turning once, until the beets are tender and the fennel is caramelized on the edges.
4. While the vegetables roast, make a quick citrus dressing by whisking together 1 tablespoon lemon juice, 1 teaspoon orange juice, 1 teaspoon honey, 1 tablespoon olive oil, half the chopped dill, a pinch of salt, and black pepper.
5. Pat the 2 salmon portions dry very well. Season both sides with salt, black pepper, and a little lemon zest.
6. Heat a skillet over medium-high heat with the remaining 1/2 tablespoon olive oil. Place the 2 salmon portions skin-side down if skin-on. Press gently for the first 20 seconds so the skin sears flat. Cook for 4 to 5 minutes until the skin is crisp and most of the salmon has turned opaque up the sides. Flip and cook 1 to 3 minutes more, depending on thickness, until just cooked through.
7. Toss the trimmed watercress with the orange segments and just enough citrus dressing to lightly coat. Do not overdress; the greens should stay fluffy and bright.
8. To plate, spoon the roasted golden beets and caramelized fennel slightly off-center on each plate. Lean one salmon portion against the vegetables so the crisp side stays exposed. Mound the watercress and orange salad beside the salmon for height and freshness.
9. Finish with the remaining chopped dill, the reserved fennel fronds, and a final few drops of lemon juice over the salmon. Serve immediately while the fish skin is crisp.
10. If serving wine, go with Pinot Noir for an elegant red option or Sauvignon Blanc for a fresher, citrus-driven pairing.