Careme Recipes

Ingredients

• Pine Manor Boneless Skinless Chicken Thighs 1 pack (about 1 to 1 1/4 lb) 6.99
• PRODUCE Organic Purple Stokes Sweet Potato 2 medium sweet potatoes 2.54
• PRODUCE Organic Green Cabbage 1/2 small head, thinly sliced 1.10
• PRODUCE Lime 2 limes 0.49
• PRODUCE Organic Yellow Onion 1 small onion, cut into wedges 2.99
• PRODUCE Cilantro Bunch 1/2 bunch, chopped 0.99
• PRODUCE Organic Garlic, 3 CT 2 cloves, minced 2.89
• Pantry olive oil 3 tablespoons
• Pantry ground cumin 1 teaspoon
• Pantry chili powder 1 teaspoon
• Pantry smoked paprika 1 teaspoon
• Pantry honey 1 teaspoon
• Pantry kosher salt to taste
• Pantry black pepper to taste

Instructions

1. Preheat the oven to 425°F. Line a sheet pan for easy cleanup. Peel 2 medium Organic Purple Stokes Sweet Potatoes and cut them into 3/4-inch wedges. Cut 1 small Organic Yellow Onion into thick wedges. Place the sweet potatoes and onion on one side of the pan with 1 1/2 tablespoons olive oil, 1/2 teaspoon kosher salt, and a few grinds of black pepper. Toss well and spread in a single layer.
2. Pat 1 pack boneless skinless chicken thighs dry. In a bowl, mix 1 tablespoon olive oil, 2 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon smoked paprika, the zest of 1 lime, 1 tablespoon lime juice, 1/2 teaspoon kosher salt, and black pepper. Coat the chicken thighs thoroughly in the seasoning mixture.
3. Place the seasoned chicken thighs on the open side of the sheet pan. Roast for 25 to 30 minutes, flipping the sweet potatoes once halfway through, until the chicken is browned and cooked through and the sweet potatoes are tender with dark edges.
4. While the chicken roasts, make the slaw. Thinly slice 1/2 small head Organic Green Cabbage and finely chop 1/2 bunch cilantro. In a bowl, combine the cabbage, cilantro, juice of 1 lime, 1 teaspoon honey, 1/2 tablespoon olive oil, and a pinch of salt. Toss well and let it sit so it softens slightly but keeps its crunch.
5. Rest the chicken thighs for 5 minutes after roasting. If the pan juices are plentiful, spoon a little over the chicken for extra gloss and flavor.
6. Plate by swiping a small mound of slaw slightly off-center on each plate, stacking the roasted sweet potato wedges beside it, and topping with the chicken thighs at an angle. Scatter a little extra chopped cilantro over the top and serve with lime wedges from any remaining lime pieces.

Ingredients

• 365 by Whole Foods Market Ground Pork NAE, 16 OZ 1 pack (16 oz) 5.49
• PRODUCE Organic Baby Bok Choy 1 package or 3 to 4 small heads, halved lengthwise 2.99
• PRODUCE 365 Mushroom Baby Bella Slcd 8Oz Cv 1 package (8 oz) 2.59
• PRODUCE Organic Green Onion 1 bunch, sliced 1.89
• PRODUCE Organic Garlic, 3 CT 3 cloves, minced 2.89
• PRODUCE Organic Turmeric Root 1 teaspoon grated, optional 15.99
• Pantry fresh ginger 1 tablespoon grated
• Pantry soy sauce 3 tablespoons
• Pantry rice vinegar 1 tablespoon
• Pantry brown sugar or honey 2 teaspoons
• Pantry toasted sesame oil 1 teaspoon
• Pantry neutral oil 1 tablespoon
• Pantry red pepper flakes pinch, optional
• Pantry cornstarch 1 teaspoon
• Pantry cooked rice 3 cups cooked jasmine or brown rice

Instructions

1. Cook 3 cups cooked jasmine or brown rice if not already prepared, then keep warm. Trim 1 package Organic Baby Bok Choy and halve the small heads lengthwise. Slice 1 bunch Organic Green Onion, keeping the green and white parts separate. Mince 3 garlic cloves. Grate 1 tablespoon fresh ginger and, if using, 1 teaspoon Organic Turmeric Root.
2. In a small bowl, stir together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons brown sugar or honey, 1 teaspoon toasted sesame oil, 1 teaspoon cornstarch, 3 tablespoons water, and a pinch of red pepper flakes if you want gentle heat.
3. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil. Add the 16-ounce pack of ground pork and break it up into craggy pieces. Cook for 5 to 6 minutes until browned and lightly crisp in spots.
4. Add the white parts of the sliced green onions, 3 minced garlic cloves, 1 tablespoon grated ginger, and the optional 1 teaspoon grated turmeric root to the pork. Stir for 30 seconds until fragrant.
5. Add 1 package sliced baby bella mushrooms and cook for 3 to 4 minutes until they give off moisture and start to brown. Add the halved bok choy and stir-fry for 2 to 3 minutes so the stems stay tender-crisp and the leaves wilt.
6. Pour in the sauce mixture and toss for 1 to 2 minutes until the sauce turns glossy and lightly coats the pork and vegetables. Fold in the green tops of the onions at the end for freshness.
7. Plate the rice in shallow bowls, spoon the pork and bok choy stir-fry over the top, and arrange the bok choy cut-side up where possible for a cleaner look. Finish with extra green onion greens and, if you have it in the pantry, a few sesame seeds.

Ingredients

• 365 by Whole Foods Market Sockeye Salmon Fillets, 10 OZ 2 fillets (10 oz total package) 10.99
• PRODUCE Organic Green Asparagus 1 bunch 5.54
• PRODUCE Yellow Potato 1 lb 1.49
• PRODUCE Organic Dill Bunch 2 tablespoons chopped 2.49
• PRODUCE Lemon 1 lemon 0.89
• PRODUCE Organic Garlic, 3 CT 1 clove, finely grated 2.89
• Pantry olive oil 2 tablespoons
• Pantry Dijon mustard 1 tablespoon
• Pantry mayonnaise or Greek yogurt 2 tablespoons
• Pantry kosher salt to taste
• Pantry black pepper to taste

Instructions

1. Preheat the oven to 425°F. Bring a medium pot of salted water to a boil. Scrub 1 pound Yellow Potatoes and cut any large ones in half so they cook evenly.
2. Boil the 1 pound Yellow Potatoes for 12 to 15 minutes until fork-tender. Drain well and let them steam dry for 2 minutes. While hot, gently smash them with the back of a spoon or cup into large rustic pieces in a bowl.
3. Trim 1 bunch Organic Green Asparagus by snapping or cutting off the woody ends. Place the asparagus on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and black pepper. Roast for 10 to 12 minutes until just tender and slightly blistered.
4. While the asparagus roasts, make the dressing for the potatoes. In a bowl, whisk 1 tablespoon Dijon mustard, 2 tablespoons mayonnaise or Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 finely grated garlic clove, 2 tablespoons chopped Organic Dill, 1 tablespoon olive oil, a pinch of salt, and black pepper. Fold the warm smashed potatoes into the dressing so they absorb it without turning to mash.
5. Pat the 2 sockeye salmon fillets dry. Season both sides with kosher salt, black pepper, and a little extra lemon zest if desired. Heat a skillet over medium-high heat with a thin film of oil. Place the salmon skin-side down if skin-on and cook for 4 to 5 minutes until crisp. Flip and cook 2 to 3 minutes more, or until just cooked through. If your fillets are skinless, sear the first side 3 to 4 minutes and the second side 2 to 3 minutes.
6. Taste the smashed potato salad and adjust with more lemon juice, salt, or dill if needed. The potatoes should be tangy and bright to balance the richer salmon.
7. Plate by spooning the warm smashed potato salad in a neat mound on each plate. Lay the roasted asparagus beside it in a tidy bundle. Set the salmon fillet leaning partly onto the potatoes for height. Finish with a light squeeze of lemon and a little extra chopped dill over the salmon.
8. Serve immediately while the salmon is still glossy and the asparagus remains vivid green.
9. Optional wine pairing: pour a Chardonnay for a fuller white pairing, or choose Pinot Noir if you want a silky, lower-tannin red with the salmon.