Careme Recipes

Ingredients

• Top Sirloin Steak, 12 OZ 1 package $12.99
• Cauliflower 1 small head $3.99
• Baby Bella Mushrooms 8 OZ $2.49
• Organic Radicchio 1/2 head $4.99
• Organic Shallots 1 large $4.99
• Organic Rosemary, 0.25 OZ 1 small sprig $1.29
• Lemon 1/2 $0.89
• Pantry item: olive oil 2 tablespoons
• Pantry item: butter 1 tablespoon
• Pantry item: milk or cream 2 to 3 tablespoons
• Pantry item: Dijon mustard 1 teaspoon
• Pantry item: kosher salt to taste
• Pantry item: black pepper to taste

Instructions

1. Preheat oven to 425°F.
2. Cut the cauliflower into florets. Toss with 1 tablespoon olive oil, salt, and pepper on a sheet pan. Roast 25 to 30 minutes until very tender and browned.
3. Pat the sirloin dry. Season with salt, pepper, and finely chopped rosemary.
4. Heat a skillet over medium-high with a little olive oil. Sear steak 4 to 5 minutes per side, depending on thickness and desired doneness. Transfer to rest for 8 minutes.
5. Slice the shallot. In the same skillet, add butter, mushrooms, and shallot. Cook 5 to 6 minutes until deeply browned.
6. Add sliced radicchio and cook 1 to 2 minutes until lightly wilted. Finish with a squeeze of lemon.
7. Mash the roasted cauliflower with milk or cream, Dijon, salt, pepper, and a drizzle of olive oil until silky.
8. Slice steak against the grain. Plate cauliflower purée first, then steak, then spoon over the mushroom-radicchio mixture.

Ingredients

• Bell & Evans Bone In Chicken Thighs 1 package, about 1 to 1.25 lb $4.49
• Organic Carrot Bag, 16 OZ 1/2 bag $1.69
• Organic Shallots 2 medium $4.99
• Organic Baby Bella Sliced Mushrooms, 8 OZ 1 package $3.99
• Organic Dino Kale 1/2 bunch $2.99
• Organic Garlic, 3 CT 2 cloves $2.89
• Pantry item: olive oil 2 tablespoons
• Pantry item: balsamic vinegar or red wine vinegar 1 tablespoon
• Pantry item: butter 1 tablespoon
• Pantry item: chicken stock or water 1/3 cup
• Pantry item: kosher salt to taste
• Pantry item: black pepper to taste

Instructions

1. Preheat oven to 425°F.
2. Pat chicken thighs dry and season with salt and pepper.
3. Cut carrots into batons and halve or quarter shallots. Toss carrots, shallots, mushrooms, and smashed garlic with olive oil, salt, and pepper in a roasting pan or oven-safe skillet.
4. Nestle chicken thighs on top and roast 30 to 35 minutes until browned and cooked through.
5. Transfer chicken to rest. Place pan over medium heat, add stock and balsamic or red wine vinegar, and scrape up browned bits.
6. Stir in chopped kale and butter. Cook 2 to 3 minutes until kale wilts and the sauce looks glossy.
7. Plate vegetables and kale, top with chicken, and spoon pan sauce over.

Ingredients

• Boneless Pork Loin Chop 2 chops $5.83
• Organic Green Cabbage 1/2 small head $1.10
• Organic Fuji Apples 2 apples $2.99
• Organic Shallots 1 medium $4.99
• Organic Garlic, 3 CT 1 clove $2.89
• Pantry item: olive oil 2 tablespoons
• Pantry item: butter 1 tablespoon
• Pantry item: Dijon mustard 1 teaspoon
• Pantry item: apple cider vinegar or red wine vinegar 1 tablespoon
• Pantry item: honey 1 teaspoon
• Pantry item: kosher salt to taste
• Pantry item: black pepper to taste

Instructions

1. Preheat oven to 425°F.
2. Cut cabbage into thick ribbons and slice apples and shallot. Toss cabbage and shallot with 1 tablespoon olive oil, salt, and pepper on a sheet pan. Roast 15 minutes.
3. Season pork chops with salt and pepper. Heat a skillet over medium-high with remaining olive oil and sear chops 3 minutes per side.
4. Add apples around the cabbage on the pan, then transfer seared chops to the oven and roast 8 to 12 minutes more, until cooked through.
5. Meanwhile, return skillet to medium. Add butter and garlic for 20 seconds, then stir in vinegar, Dijon, and honey to make a quick glaze.
6. Toss the roasted cabbage and apples lightly in the glaze or spoon it over at plating.
7. Serve chops over the cabbage-apple mixture.

Ingredients

• Whole Foods Market Kitchens Tandoori Spiced Boneless Skinless Chicken Breasts 1 package $7.99
• Organic Carrot Bag, 16 OZ 1/2 bag, about 8 ounces, peeled and cut on the bias $1.69
• Organic Green Cabbage 1/2 small head, cut into wedges or thick ribbons $1.10
• Organic Slicing Cucumbers 1, diced small $1.99
• Cilantro Bunch 1/2 bunch, chopped $0.99
• Lime 1 $0.49
• Organic Garlic, 3 CT 1 clove, grated $2.89
• Pantry item: plain yogurt 3/4 cup
• Pantry item: olive oil 1 tablespoon
• Pantry item: cumin 1/2 teaspoon
• Pantry item: kosher salt to taste
• Pantry item: black pepper to taste
• Pantry item: naan or cooked rice for serving
• Charles Smith Wines Kung Fu Girl Riesling, 750 ML 1 bottle 13.59

Instructions

1. Preheat the oven to 425°F. Pull 1 package tandoori spiced boneless skinless chicken breasts from the refrigerator so it loses a bit of chill. On a cutting board, peel and cut about 8 ounces carrots from 1/2 bag on a sharp bias into elongated pieces for better presentation. Cut 1/2 small head organic green cabbage into wedges or thick ribbons that will roast without collapsing.
2. Toss the carrots and cabbage with 1 tablespoon olive oil, 1/2 teaspoon cumin, a pinch of kosher salt, and black pepper. Spread them on a sheet pan, keeping the cabbage in larger pieces so the edges char while the centers stay juicy.
3. Nestle the tandoori chicken onto the same pan, or use a second small pan if needed to avoid crowding. Roast at 425°F for 20 to 25 minutes, flipping the vegetables once, until the chicken is cooked through and the carrots are tender with caramelized spots. If the cabbage needs more color, give it an extra 3 to 5 minutes after the chicken comes out to rest.
4. While the pan roasts, make the cooling yogurt. In a bowl combine 3/4 cup plain yogurt, 1 small diced organic slicing cucumber, 1 grated garlic clove, 1/2 bunch chopped cilantro, the juice of 1/2 lime, a pinch of kosher salt, and black pepper. Stir well and chill or hold cool. If you like a looser sauce, add 1 tablespoon water.
5. Warm naan or prepare a modest amount of rice if using. Slice the rested tandoori chicken breasts against the grain into thick strips so the spice coating is visible on the cut faces.
6. Taste the roasted vegetables and season with a squeeze of the remaining 1/2 lime and another pinch of salt if needed. The lime lifts the sweetness of the carrots and the brassica notes of the cabbage.
7. To plate, spread a generous spoonful of cucumber-cilantro yogurt on each plate or in each shallow bowl. Arrange the sliced tandoori chicken partly over the yogurt, then fan the roasted carrots and stack the cabbage alongside for height and color contrast. Serve naan folded at the side, or spoon rice neatly underneath. Finish with extra cilantro if you have it.
8. Optional wine pairing: serve with Gewurztraminer or Pinot Gris.

Ingredients

• Sockeye Salmon Fillets, 10 OZ 1 package $10.99
• Cauliflower 1 small head, cut into florets $3.99
• Organic Purple Stokes Sweet Potato 1 large, peeled and cut into 1-inch cubes $2.54
• Organic Dino Kale 1 bunch, stems removed and leaves sliced into ribbons $2.99
• Lemon 1 $0.89
• Organic Garlic, 3 CT 2 cloves, minced $2.89
• Organic Rosemary, 0.25 OZ 1 small sprig, finely chopped $1.29
• Pantry item: olive oil 3 tablespoons
• Pantry item: butter or olive oil 1 tablespoon
• Pantry item: milk or unsweetened plain yogurt 2 to 3 tablespoons
• Pantry item: Dijon mustard 1 teaspoon
• Pantry item: kosher salt to taste
• Pantry item: black pepper to taste
• NOBILO Sauvignon Blanc, 750 ML 1 bottle 15.99

Instructions

1. Preheat the oven to 425°F. Line a sheet pan if you like easier cleanup. Cut 1 small head cauliflower into florets and peel and cube 1 large organic purple Stokes sweet potato into 1-inch pieces. Toss the cauliflower and sweet potato with 1 1/2 tablespoons olive oil, 1/2 teaspoon kosher salt, and black pepper, then spread them out on the pan.
2. Roast the cauliflower and sweet potato for 25 to 30 minutes, turning once, until the sweet potato is tender and the cauliflower has browned edges. Keep the vegetables well spaced so they roast instead of steam.
3. While the vegetables roast, pat dry 1 package sockeye salmon fillets, about 10 ounces total. Season the salmon with kosher salt, black pepper, and finely chopped leaves from 1 small rosemary sprig. Zest 1 lemon and reserve the zest; cut the lemon in half.
4. Heat a skillet over medium-high heat with 1 tablespoon olive oil. Place the salmon skin-side down if it has skin. Sear for 4 to 5 minutes until crisp, then turn and cook 2 to 4 minutes more until just cooked through. Transfer to a warm plate and squeeze a little lemon juice over the top.
5. In the same skillet, lower the heat to medium. Add 1 tablespoon butter or olive oil and 2 minced garlic cloves. Stir for about 20 seconds, then add 1 bunch organic dino kale with the stems removed and the leaves sliced into ribbons. Season with a pinch of salt and sauté 3 to 5 minutes until wilted but still vivid green. Finish with 1 teaspoon lemon juice.
6. When the roasted cauliflower and sweet potato are tender, transfer them to a bowl or pot. Mash with 2 to 3 tablespoons milk or unsweetened plain yogurt, 1 teaspoon Dijon mustard, half the reserved lemon zest, a pinch of salt, and black pepper. Mash until mostly smooth with a little texture remaining.
7. Taste all components. Add more lemon juice, salt, or pepper where needed. The mash should be silky and savory-sweet, the kale bright, and the salmon well seasoned.
8. To plate, swipe or spoon a bed of the cauliflower-sweet potato mash onto each plate. Lean a salmon fillet over the mash, then twirl or mound the sautéed kale to one side for height. Finish with the remaining lemon zest and a few drops of olive oil for shine. Serve with lemon wedges from the remaining lemon half.
9. Optional wine pairing: serve with Sauvignon Blanc or Chardonnay.