Careme Recipes

Ingredients

• Ground pork 1 lb $5.99
• Organic napa cabbage 1 head $1.99
• Yellow onion 1 medium $1.49
• Baby Bella mushrooms 8 oz $2.79
• Organic garlic, 3 ct 3 cloves $2.89
• Cilantro bunch 2 tablespoons, chopped, optional garnish $0.99
• Lime 1 $0.59
• Pantry: rice 1 cup dry pantry
• Pantry: neutral oil 2 tablespoons pantry
• Pantry: soy sauce 3 tablespoons pantry
• Pantry: honey or brown sugar 1 tablespoon pantry
• Pantry: fresh or ground ginger 1 tablespoon grated or 1 teaspoon ground pantry
• Pantry: red pepper flakes pinch pantry
• Pantry: water 1/4 cup pantry

Instructions

1. Prep 1 cup dry rice according to package directions so it is ready by the time the pork finishes.
2. Prep 1 medium yellow onion ($1.49) by thinly slicing it, slice 8 oz Baby Bella mushrooms ($2.79) if needed, chop 3 cloves organic garlic from the 3 ct pack ($2.89), and cut about half of 1 organic napa cabbage ($1.99) into thin ribbons. Cut 1 lime ($0.59) into wedges and chop 2 tablespoons cilantro from the bunch ($0.99) if using.
3. Mix a quick sauce with 3 tablespoons soy sauce, 1 tablespoon honey or brown sugar, 1 tablespoon grated fresh ginger or 1 teaspoon ground ginger, 1/4 cup water, and a pinch of red pepper flakes.
4. Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add the sliced 1 medium yellow onion ($1.49) and 8 oz mushrooms ($2.79). Cook 6 to 8 minutes until the vegetables are softened and well browned.
5. Add the chopped 3 cloves garlic ($2.89 pack) and cook 30 seconds.
6. Add 1 lb ground pork ($5.99) and cook, breaking it up, for 5 to 7 minutes until browned and cooked through.
7. Pour in the soy-ginger sauce and add the sliced half head napa cabbage ($1.99). Toss and cook 3 to 5 minutes until the cabbage is tender-crisp and glossy. Squeeze in juice from half of the lime ($0.59).
8. Serve the pork and vegetables over the cooked 1 cup rice. Top with chopped cilantro ($0.99) if using and serve with the remaining lime wedges.
9. For wine, a light Pinot Noir or dry Riesling is the best fit here.

Ingredients

• Cod fillets, 10.5 oz 1 package $8.99
• Zucchini squash 2 medium $1.99
• Organic Roma tomatoes, 16 oz 1 package $2.99
• Red onion 1 medium $1.79
• Lemon 1 $0.99
• Italian parsley bunch 2 tablespoons chopped $1.29
• Organic garlic, 3 ct 2 cloves $2.89
• Pantry: chickpeas 1 can, drained pantry
• Pantry: olive oil 3 tablespoons pantry
• Pantry: dried oregano 1 teaspoon pantry
• Pantry: paprika 1/2 teaspoon pantry
• Pantry: salt and pepper to taste pantry

Instructions

1. Heat the oven to 425°F and line a sheet pan or small roasting pan.
2. Prep 2 medium zucchini ($1.99) by halving lengthwise and slicing into thick half-moons, halve or quarter 1 package organic Roma tomatoes 16 oz ($2.99), thinly slice 1 medium red onion ($1.79), mince 2 cloves garlic from the 3 ct organic garlic pack ($2.89), zest and juice 1 lemon ($0.99), and chop 2 tablespoons Italian parsley from the bunch ($1.29). Drain 1 can chickpeas from the pantry.
3. On the sheet pan, toss the sliced 2 zucchini ($1.99), tomatoes ($2.99), 1 medium red onion ($1.79), drained chickpeas, and minced 2 cloves garlic ($2.89 pack) with 2 tablespoons olive oil, 1 teaspoon dried oregano, 1/2 teaspoon paprika, 1/2 teaspoon salt, and several grinds of pepper.
4. Roast the vegetables and chickpeas for 15 minutes.
5. Pat dry 1 package cod fillets, 10.5 oz ($8.99). Rub with 1 tablespoon olive oil, half the lemon zest, 1/4 teaspoon salt, and pepper.
6. Remove the pan from the oven, stir the vegetables, and nestle the cod on top. Return the pan to the oven and roast 10 to 12 minutes more until the cod flakes easily.
7. Finish the pan with the juice of 1 lemon ($0.99) and the chopped 2 tablespoons parsley ($1.29). Taste the vegetables and add more salt or pepper if needed.
8. Serve the cod with the roasted zucchini, tomatoes, red onion, and chickpeas spooned alongside and underneath.
9. For wine, reach for Sauvignon Blanc or Pinot Grigio.

Ingredients

• Chicken drumsticks 1 package $3.49
• Organic green cabbage 1 small head $1.99
• Yellow potato 1 lb $1.49
• Navel orange bag 1 orange $5.49
• Organic garlic, 3 ct 2 cloves $2.89
• Pantry: olive or neutral oil 2 tablespoons pantry
• Pantry: honey 1 1/2 tablespoons pantry
• Pantry: soy sauce 1 tablespoon pantry
• Pantry: chili flakes or hot sauce 1/2 teaspoon or to taste pantry
• Pantry: smoked paprika 1 teaspoon pantry
• Pantry: salt and pepper to taste pantry

Instructions

1. Heat the oven to 425°F. Line a sheet pan or large baking dish for easier cleanup.
2. Prep 1 lb yellow potatoes ($1.49) by cutting into 1-inch chunks. Cut 1 small organic green cabbage ($1.99) into 4 wedges, keeping the core attached so the wedges hold together. Mince 2 cloves garlic from the 3 ct organic garlic pack ($2.89). Zest and juice 1 orange from the navel orange bag ($5.49).
3. Toss the cut 1 lb yellow potatoes ($1.49) with 1 tablespoon oil, 1/2 teaspoon salt, and pepper. Place on one side of the pan. Brush or drizzle the 4 cabbage wedges from 1 small green cabbage ($1.99) with a little oil and season with salt and pepper. Arrange on the other side of the pan.
4. Roast the potatoes and cabbage for 15 minutes to get a head start.
5. Meanwhile, pat dry 1 package chicken drumsticks ($3.49). Season them with 1 teaspoon smoked paprika, 1/2 teaspoon salt, and pepper.
6. In a small bowl, stir together the minced 2 cloves garlic ($2.89 pack), orange zest, 3 tablespoons orange juice from 1 orange ($5.49 bag), 1 1/2 tablespoons honey, 1 tablespoon soy sauce, 1/2 teaspoon chili flakes or hot sauce, and 1 tablespoon oil.
7. After the vegetables have roasted 15 minutes, remove the pan and add the seasoned chicken drumsticks ($3.49) between the potatoes and cabbage. Spoon or brush about half of the orange-chile glaze over the chicken.
8. Return the pan to the oven and roast 20 minutes. Brush the chicken with the remaining glaze and roast 8 to 12 minutes more, until the chicken is cooked through and browned, the cabbage is caramelized at the edges, and the potatoes are tender.
9. Serve the glazed drumsticks with the roasted cabbage wedges and potatoes, spooning any pan juices over the top.
10. For wine, this is excellent with Zinfandel or off-dry Riesling.