Careme Recipes

Ingredients

• Bone-In Pork Loin Chop 2 chops, about 1 to 1 1/4 lb total $5.05/lb sale
• Sweet potatoes 2 medium, about 1 lb total seasonal produce
• Cauliflower 1 small head seasonal produce
• Dijon mustard 1 1/2 tablespoons pantry
• Maple syrup 1 tablespoon pantry
• Apple cider vinegar 1 tablespoon pantry
• Olive oil 2 tablespoons pantry
• Garlic 2 cloves, minced pantry
• Salt about 1 teaspoon, divided pantry
• Black pepper about 1/2 teaspoon, divided pantry
• Butter 1 tablespoon pantry
• Chopped parsley or chives 1 tablespoon optional pantry/produce

Instructions

1. Prep 2 bone-in pork loin chops, about 1 to 1 1/4 pounds total at $5.05 per pound sale, by patting them dry and seasoning both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Let them sit at room temperature while you prep the vegetables.
2. Heat the oven to 425°F. Peel 2 medium sweet potatoes, about 1 pound total, and cut into large chunks. Cut 1 small head cauliflower into bite-size florets. Toss the cauliflower with 1 tablespoon olive oil, 1/4 teaspoon salt, and a few grinds of black pepper on a sheet pan.
3. Roast the cauliflower at 425°F for 22 to 25 minutes, tossing once halfway through, until browned at the edges and tender.
4. At the same time, put the sweet potatoes in a pot, cover with cold salted water, and bring to a boil. Simmer for 12 to 15 minutes until very tender. Drain, then mash with 1 tablespoon butter, 2 to 3 tablespoons water, and a pinch of salt until creamy.
5. Whisk together 1 1/2 tablespoons Dijon mustard, 1 tablespoon maple syrup, 1 tablespoon apple cider vinegar, and 2 minced garlic cloves in a small bowl.
6. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the 2 seasoned pork chops and sear for 3 to 4 minutes on the first side and 2 minutes on the second side.
7. Brush the pork chops with half the mustard-maple mixture. Transfer the skillet to the 425°F oven and roast for 5 to 8 minutes, until the pork reaches 140 to 145°F. Rest the pork for 5 minutes.
8. Set the skillet back over low heat and add the remaining mustard-maple mixture with 1 tablespoon water. Stir for 30 seconds to make a quick glaze, then spoon it over the rested pork chops.
9. Serve the glazed pork chops with the smashed sweet potatoes and roasted cauliflower. Finish with 1 tablespoon chopped parsley or chives if using.
10. Pour a lightly oaked Chardonnay or dry Riesling if you’d like a wine pairing; both complement the sweet-savory glaze and early-spring vegetables.

Ingredients

• AmyLu Korean BBQ Style Chicken Crumbles, 12 OZ 1 package $6.13 sale
• Rice 1 cup dry pantry
• Spinach 5 ounces seasonal produce
• Carrots 3 medium, thinly sliced on a bias seasonal produce
• Green onions 3, sliced seasonal produce
• Garlic 3 cloves, minced pantry
• Fresh ginger 1 tablespoon grated pantry/produce
• Soy sauce or tamari 2 tablespoons pantry
• Rice vinegar 1 tablespoon pantry
• Honey or brown sugar 1 teaspoon pantry
• Sesame oil 2 teaspoons pantry
• Neutral oil 1 tablespoon pantry
• Sesame seeds 1 teaspoon optional pantry

Instructions

1. Prep 1 cup dry rice according to package directions so it is ready for serving 2 people. Keep warm when cooked.
2. While the rice cooks, slice 3 medium carrots thinly on a bias, slice 3 green onions, mince 3 garlic cloves, and grate 1 tablespoon fresh ginger. Rinse and dry 5 ounces spinach.
3. Whisk together 2 tablespoons soy sauce or tamari, 1 tablespoon rice vinegar, 1 teaspoon honey or brown sugar, and 1 teaspoon sesame oil in a small bowl.
4. Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add 3 sliced carrots and cook for 3 to 4 minutes until crisp-tender.
5. Add 2 minced garlic cloves and 1 tablespoon grated ginger to the carrots and cook for 30 seconds. Add 1 package AmyLu Korean BBQ Style Chicken Crumbles, 12 ounces at $6.13 sale, and cook for 3 to 4 minutes, breaking up and stirring until heated through and lightly caramelized.
6. Pour in the soy mixture and add half the sliced green onions. Cook for 1 to 2 minutes until glossy and lightly reduced. Transfer the chicken and carrots to a bowl and keep warm.
7. In the same skillet, add the remaining 1 teaspoon sesame oil and the remaining 1 minced garlic clove. Add 5 ounces spinach and cook for 1 to 2 minutes until just wilted.
8. Divide the cooked rice between bowls. Top with the Korean BBQ chicken and carrots, then add the garlicky spinach. Finish with the remaining green onions and 1 teaspoon sesame seeds if using.
9. Serve right away. If you want wine, pour Pinot Noir or Gewurztraminer; both are friendly with the sweet-savory Korean-inspired flavors without clashing with ginger and sesame.

Ingredients

• 365 by Whole Foods Market Cod Fillets, 10.5 OZ 1 package $8.99
• Cannellini or great northern beans 1 can, 15 ounces, drained and rinsed pantry
• Crushed tomatoes 1 can, 14 to 15 ounces pantry
• Leek 1 medium, halved and thinly sliced seasonal produce
• Celery 2 stalks, diced seasonal produce
• Carrots 2 medium, diced seasonal produce
• Garlic 3 cloves, sliced pantry
• Lemon 1 seasonal produce
• Parsley 2 tablespoons chopped seasonal produce
• Olive oil 1 1/2 tablespoons pantry
• Chicken or vegetable broth 1 1/2 cups pantry
• Red pepper flakes 1/4 teaspoon pantry
• Smoked paprika 1/2 teaspoon pantry
• Salt about 1 teaspoon, divided pantry
• Black pepper about 1/2 teaspoon pantry

Instructions

1. Prep 1 package 365 by Whole Foods Market Cod Fillets, 10.5 ounces at $8.99, by thawing if needed, patting dry, and cutting into 2 large portions. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Halve, wash, and thinly slice 1 medium leek. Dice 2 celery stalks and 2 medium carrots. Slice 3 garlic cloves. Zest and juice 1 lemon, and chop 2 tablespoons parsley.
3. Heat 1 1/2 tablespoons olive oil in a wide skillet or sauté pan over medium heat. Add the sliced leek, diced celery, and diced carrots with 1/4 teaspoon salt. Cook for 6 to 8 minutes, stirring often, until softened.
4. Add 3 sliced garlic cloves, 1/4 teaspoon red pepper flakes, and 1/2 teaspoon smoked paprika. Cook for 30 seconds until fragrant.
5. Stir in 1 can crushed tomatoes, 14 to 15 ounces, 1 1/2 cups chicken or vegetable broth, and 1 can cannellini or great northern beans, 15 ounces drained and rinsed. Bring to a simmer and cook for 8 to 10 minutes so the broth melds and the vegetables turn tender.
6. Taste the broth and adjust with more salt and black pepper as needed. Add half the lemon zest.
7. Nestle the 2 portions of seasoned cod into the simmering broth. Cover and cook over medium-low heat for 6 to 8 minutes, until the cod is opaque and flakes easily.
8. Turn off the heat and add 1 to 2 tablespoons lemon juice and 2 tablespoons chopped parsley. Spoon the broth and beans into shallow bowls and top with the cod.
9. Serve hot with crusty bread if you have it on hand. For wine, Sauvignon Blanc or Pinot Gris are excellent with the tomato, lemon, and delicate fish.