Careme Recipes

Ingredients

• Atlantic Salmon Portions 2 Count 1 package 13.98
• Green Asparagus 1 bunch, trimmed 4.99
• Yellow Potato 3 medium, cut into 3/4-inch chunks 1.49
• English Cucumbers 1, thinly sliced into half-moons 1.89
• Bagged Seedless Lemons, 16 oz 1 lemon, zested and juiced 2.77
• Soli Organic Dill, 0.5 OZ 1/2 package, chopped 2.99
• PRODUCE Organic Garlic, 3 CT 2 cloves, minced 2.89
• Pantry olive oil 2 1/2 tablespoons
• Pantry Dijon mustard 1 teaspoon
• Pantry plain Greek yogurt or sour cream 2 tablespoons
• Pantry kosher salt to taste
• Pantry black pepper to taste

Instructions

1. Preheat the oven to 425°F. Line a sheet pan with parchment or foil. Scrub 3 medium yellow potatoes and cut them into 3/4-inch chunks. Toss the potato chunks with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 minced garlic clove. Spread the potatoes on one side of the sheet pan and roast for 15 minutes.
2. While the potatoes start, trim 1 bunch asparagus and, if the stalks are thick, slice them lengthwise so they cook evenly. Pat dry 1 package Atlantic Salmon Portions 2 Count. In a small bowl, stir together the zest of 1 lemon, 1 teaspoon lemon juice, 1 teaspoon Dijon mustard, 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and a few grinds of black pepper. Rub this mixture over the salmon portions.
3. Thinly slice 1 English cucumber into half-moons. In a bowl, combine the cucumber, 2 tablespoons plain Greek yogurt or sour cream, 1 tablespoon lemon juice, 2 tablespoons chopped dill, a pinch of salt, and black pepper. Let the cucumber salad sit so it lightly pickles and softens.
4. After the potatoes have roasted for 15 minutes, remove the pan. Toss the asparagus with 1/2 tablespoon olive oil, a pinch of salt, and pepper. Add the asparagus to the empty side of the sheet pan. Set the salmon portions on top of the asparagus or alongside it, depending on pan space.
5. Return the sheet pan to the oven and roast for 10 to 12 minutes, until the salmon is just cooked through and flakes easily and the asparagus is tender-crisp with a few browned tips. If you want a little more color, broil for 1 minute at the end.
6. Taste the cucumber-dill salad and add another pinch of salt or squeeze of lemon if needed. Sprinkle the remaining chopped dill over the hot potatoes and asparagus.
7. Plate by spooning the roasted potatoes slightly off-center, leaning a salmon portion against the potatoes, and arranging the asparagus in a neat bundle beside it. Finish with a spoonful of cucumber-dill salad on the side for a cool, fresh contrast. Serve with extra lemon wedges if you have them.

Ingredients

• Great Range Bison Ground Bison Brick, 16 OZ 1 package 13.99
• PRODUCE Organic Green Cabbage 1/2 small head, finely shredded 1.10
• Divemex Red Bell Peppers, 3 CT 2 peppers, halved lengthwise and seeded 4.99
• 365 Mushroom Baby Bella Slcd 8Oz Cv 1 package 2.99
• Yellow Onion 1/2 medium, finely diced 1.49
• PRODUCE Organic Garlic, 3 CT 2 cloves, minced 2.89
• SUNSET Organic Roma Tomatoes, 16 OZ 2 tomatoes, finely chopped 2.99
• PRODUCE Organic Italian Parsley 2 tablespoons, chopped 2.19
• Pantry cooked rice or quick-cooking grains 1 cup
• Pantry olive oil 1 1/2 tablespoons
• Pantry smoked paprika 1 teaspoon
• Pantry tomato paste 1 tablespoon
• Pantry kosher salt to taste
• Pantry black pepper to taste
• Pantry red pepper flakes pinch, optional

Instructions

1. Preheat the oven to 425°F. Cut 2 red bell peppers in half lengthwise through the stems and remove the seeds and membranes. Rub the pepper halves with a little olive oil and place them cut-side up in a baking dish or ovenproof skillet.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1/2 medium diced yellow onion and cook for 3 minutes until starting to soften. Add 2 minced garlic cloves and 1 package sliced baby bella mushrooms and cook for 4 to 5 minutes until the mushrooms release their liquid and begin to brown.
3. Add 1/2 small head finely shredded organic green cabbage to the skillet with a pinch of salt. Cook, stirring often, for 4 to 5 minutes until the cabbage wilts and sweetens but still keeps some texture.
4. Add 1 package ground bison to the skillet. Break it up with a spoon and cook for 5 to 6 minutes until browned. Stir in 2 finely chopped Roma tomatoes, 1 tablespoon tomato paste, 1 teaspoon smoked paprika, a pinch of black pepper, and optional red pepper flakes. Cook for 2 minutes until the tomatoes slump and the mixture looks cohesive.
5. Fold 1 cup cooked rice or quick-cooking grains into the bison mixture. Stir in 2 tablespoons chopped parsley. Taste and season with more salt and pepper as needed. The filling should be savory and slightly juicy, not dry.
6. Divide the hot bison-cabbage filling among the 4 pepper halves, mounding it neatly. Cover the dish loosely with foil and bake for 15 minutes. Uncover and bake 5 to 8 minutes more until the peppers are tender and the tops are lightly browned.
7. Let the stuffed peppers rest for 2 minutes. Scatter a little extra chopped parsley over the top.
8. Plate two pepper halves per person. Spoon any skillet juices around the base rather than over the top so the peppers keep their shape. Serve with a simple green salad if desired, but the peppers themselves already provide both protein and vegetable side in one composed plate.

Ingredients

• MEAT Boneless Pork Loin Chop 2 chops 5.83
• PRODUCE Organic Japanese Sweet Potato 2 medium, cut into 3/4-inch wedges 2.54
• PRODUCE Organic Brussels Sprouts 1 bag, halved 4.43
• PRODUCE Organic Envy Apple 1 apple, thinly sliced 2.77
• PRODUCE Organic Shallots 1 shallot, thinly sliced 4.99
• Bagged Seedless Lemons, 16 oz 1/2 lemon, juiced 2.77
• Soli Organic Rosemary, 0.5 OZ 1 teaspoon, chopped 2.99
• Pantry olive oil 2 tablespoons
• Pantry butter 1 tablespoon
• Pantry chicken stock or water 1/3 cup
• Pantry Dijon mustard 1 teaspoon
• Pantry kosher salt to taste
• Pantry black pepper to taste

Instructions

1. Preheat the oven to 425°F. Cut 2 medium organic Japanese sweet potatoes into 3/4-inch wedges. Halve 1 bag organic Brussels sprouts. Toss the sweet potatoes and Brussels sprouts with 1 tablespoon olive oil, 1 teaspoon chopped rosemary, 3/4 teaspoon kosher salt, and black pepper. Spread them on a sheet pan with the cut side of the Brussels sprouts facing down where possible.
2. Roast the vegetables for 25 to 30 minutes, flipping once halfway through, until the sweet potatoes are tender and bronzed and the Brussels sprouts are deeply caramelized on the edges.
3. While the vegetables roast, pat dry 2 boneless pork loin chops. Season both sides with kosher salt and black pepper. Heat 1 tablespoon olive oil in a heavy skillet over medium-high heat. Sear the pork chops for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side until nicely browned. Lower the heat slightly if needed to prevent scorching.
4. Add 1 tablespoon butter, 1 thinly sliced shallot, and 1 thinly sliced apple to the skillet around the pork. Cook for 2 to 3 minutes, stirring the shallot and apple often, until the shallot softens and the apple starts to caramelize.
5. Add 1/3 cup chicken stock or water, 1 teaspoon Dijon mustard, and 1 tablespoon lemon juice to the skillet. Scrape up the browned bits. Simmer for 2 to 4 minutes until the sauce lightly reduces and turns glossy. Continue cooking the pork in the sauce until it reaches doneness, about 145°F internally. Transfer the pork chops to a plate to rest for 5 minutes.
6. If the sauce needs more body, simmer it another minute after removing the pork. Taste and adjust with a pinch of salt, pepper, or another few drops of lemon juice. The flavor should be balanced between savory, sweet, and bright.
7. Plate by making a bed of roasted sweet potato wedges and Brussels sprouts on each plate. Slice each pork chop on the bias into thick slices and fan them over the vegetables. Spoon the apple-shallot pan sauce over and around the pork, leaving some browned edges visible for a more elegant look.
8. Serve immediately. For the best appearance, keep the Brussels sprout cut sides facing up on the plate and tuck the glossy apple slices around the pork so the dish looks intentional and colorful rather than piled together.