Careme Recipes

Ingredients

• 365 by Whole Foods Market Boneless Skinless Chicken Thighs 1 pack (about 16 oz) $6.49
• Organic Green Cabbage 1/2 medium head $1.10
• Organic Carrot Bag, 16 OZ 1/2 bag (about 8 oz) $1.69
• Yellow Onion 1 medium $1.49
• Orange 1 navel orange $1.99
• Cilantro Bunch 1/2 bunch $0.99
• Lime 1 $0.59
• Organic Garlic, 3 CT 2 cloves $2.89
• Pantry: olive oil, kosher salt, black pepper, smoked paprika as needed $0

Instructions

1. Prep the oven to 425°F. Trim 1 pack boneless skinless chicken thighs ($6.49) if needed and pat dry. Cut 1/2 medium Organic Green Cabbage ($1.10 full price; use about half) into thick wedges or rough chunks, peel and cut about 8 ounces carrots from 1/2 bag Organic Carrot Bag ($1.69) into sticks, and slice 1 medium Yellow Onion ($1.49) into wedges. Mince 2 cloves Organic Garlic from the 3-count pack ($2.89).
2. Toss the cabbage, carrots, onion, and half the minced garlic with 1 1/2 tablespoons olive oil, 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon smoked paprika on a sheet pan. Spread out evenly.
3. Rub the chicken thighs with 1 tablespoon olive oil, the remaining garlic, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and another 1/2 teaspoon smoked paprika. Nestle the chicken over the vegetables.
4. Roast the chicken and vegetables at 425°F for 28 to 32 minutes, stirring the vegetables once around the 18-minute mark, until the chicken is browned and cooked through to 165°F.
5. While the chicken roasts, make the relish: zest a little of 1 navel orange ($1.99), then peel and dice the orange. Chop 1/2 bunch Cilantro Bunch ($0.99) and mix with the diced orange, 1 tablespoon lime juice from 1 Lime ($0.59), a pinch of salt, and 1 teaspoon olive oil.
6. Rest the roasted chicken for 5 minutes. Spoon the cabbage, carrots, and onions onto plates, top with the chicken, and finish with the orange-cilantro relish and any pan juices.
7. Serve hot. Wine pairing: Sauvignon Blanc highlights the citrus and herbal finish, while Pinot Noir gives a soft red-fruit contrast without fighting the cabbage.

Ingredients

• Whole Foods Market Better Chicken Ground Chicken, 16 OZ 1 pack $6.49
• Organic Baby Bok Choy 1 package $2.99
• Sliced White Mushrooms 1 package (about 8 oz) $2.69
• Green Bell Pepper 1 $2.49
• Green Onion 1 bunch $1.39
• Organic Garlic, 3 CT 2 cloves $2.89
• Lime 1 $0.59
• Pantry: neutral oil, soy sauce, honey or brown sugar, red pepper flakes as needed $0

Instructions

1. Prep all ingredients first. Open 1 pack Better Chicken Ground Chicken, 16 OZ ($6.49). Halve and chop 1 package Organic Baby Bok Choy ($2.99). Slice 1 package Sliced White Mushrooms ($2.69) if pieces are large. Thinly slice 1 Green Bell Pepper ($2.49), slice 1 bunch Green Onion ($1.39), and mince 2 cloves Organic Garlic from the 3-count pack ($2.89).
2. Mix a quick sauce in a small bowl: 3 tablespoons soy sauce, 1 tablespoon water, 1 teaspoon honey or brown sugar, juice of 1/2 Lime ($0.59), and a pinch of red pepper flakes.
3. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the 16-ounce pack ground chicken ($6.49) and cook for 5 to 6 minutes, breaking it up, until browned and cooked through.
4. Add the minced garlic, the sliced white and green parts of most of the Green Onion ($1.39), and the Green Bell Pepper ($2.49). Stir-fry for 2 minutes.
5. Add the Sliced White Mushrooms ($2.69) and chopped Organic Baby Bok Choy ($2.99). Cook for 4 to 5 minutes, stirring often, until the mushrooms soften and the bok choy is crisp-tender.
6. Pour in the soy-lime sauce and toss for 1 to 2 minutes until glossy and lightly reduced. Taste and add the remaining 1/2 Lime juice if you want more brightness.
7. Finish with the reserved green onion tops. Serve straight from the skillet in bowls.
8. Wine pairing: dry Riesling works beautifully with the savory-sweet sauce and green vegetables, while Pinot Gris keeps things clean and refreshing.

Ingredients

• Boneless Pork Loin Roast about 1 to 1 1/4 lb $6.99
• Organic Delicata Squash 1 squash $1.99
• Organic Red Onion 1 medium $2.99
• 365 by Whole Foods Market Organic Baby Arugula Salad, 5 OZ 1 bag $3.69
• Organic Lemon 1 $1.19
• Organic Garlic, 3 CT 2 cloves $2.89
• Pantry: olive oil, Dijon mustard, salt, black pepper, honey as needed $0

Instructions

1. Prep the oven to 425°F. Pat dry about 1 to 1 1/4 pounds Boneless Pork Loin Roast ($6.99). Halve 1 Organic Delicata Squash ($1.99), scoop out seeds, and cut into 1/2-inch half-moons. Slice 1 medium Organic Red Onion ($2.99) into wedges. Mince 2 cloves Organic Garlic from the 3-count pack ($2.89).
2. In a small bowl, mix 1 tablespoon Dijon mustard, 1 teaspoon honey, 1 teaspoon lemon zest and 1 tablespoon juice from 1 Organic Lemon ($1.19), the minced garlic, 1 tablespoon olive oil, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
3. Toss the delicata squash and red onion with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and a few grinds of black pepper on a sheet pan or oven-safe skillet. Push them to the sides.
4. Rub the Boneless Pork Loin Roast ($6.99) all over with the mustard-lemon mixture and place it in the center of the pan among the squash and onion.
5. Roast at 425°F for 30 to 38 minutes, stirring the vegetables once halfway through, until the pork reaches 145°F in the center and the squash is tender and browned.
6. Rest the pork for 8 minutes. While it rests, place 1 bag Organic Baby Arugula Salad, 5 OZ ($3.69) in a bowl and dress lightly with 1 tablespoon olive oil, 1 tablespoon lemon juice from the Organic Lemon ($1.19), and a pinch of salt and pepper.
7. Slice the pork and serve with the roasted delicata squash and red onion, plus the lemony arugula on the side.
8. Wine pairing: Chardonnay complements the mustard and roast notes, while Gamay brings bright fruit that plays especially well with pork and sweet squash.