Careme Recipes

Ingredients

• 365 by Whole Foods Market Organic Boneless Skinless Chicken Thighs 1 package, about 16 oz $6.49
• PRODUCE Organic Green Cabbage 1/2 small head, about 12 oz, thinly sliced $1.10
• PRODUCE Organic Carrot Bag, 16 OZ 2 medium carrots, peeled and cut on a sharp diagonal $1.69
• PRODUCE 365 Mushroom Baby Bella Slcd 8Oz Cv 1 package, 8 oz $2.99
• PRODUCE Organic Green Onion 3, thinly sliced, whites and greens separated $1.99
• PRODUCE Lime 1 lime, zested if desired and juiced $0.59
• PRODUCE Organic Cilantro 1/2 bunch, leaves picked and roughly chopped $1.79
• Pantry item 1 cup jasmine rice
• Pantry item 1 tablespoon neutral oil
• Pantry item 2 cloves garlic, minced
• Pantry item 1 tablespoon grated fresh ginger
• Pantry item 1 to 2 tablespoons red curry paste
• Pantry item 1 can coconut milk, about 13.5 oz
• Pantry item 1 tablespoon fish sauce or soy sauce
• Pantry item 1 teaspoon brown sugar or honey
• Pantry item Kosher salt and black pepper

Instructions

1. Rinse 1 cup jasmine rice until the water runs mostly clear. Combine the rice with 1 1/4 cups water and a pinch of salt in a small pot, bring to a boil, cover, reduce to low, and cook for 15 minutes. Turn off the heat and let it steam, covered, while you make the curry.
2. While the rice cooks, pat dry the 16 oz boneless skinless chicken thighs and cut them into 1-inch bite-size pieces. Thinly slice 1/2 small head organic green cabbage, peel and cut 2 medium carrots on a diagonal, slice the green onions separating whites from greens, mince 2 cloves garlic, grate 1 tablespoon ginger, chop 1/2 bunch cilantro, and juice 1 lime.
3. Heat 1 tablespoon neutral oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook for 4 to 5 minutes, stirring occasionally, until lightly browned on the outside but not fully cooked through.
4. Add the sliced green onion whites, 2 cloves minced garlic, and 1 tablespoon grated ginger. Stir for 30 seconds until fragrant. Add 1 to 2 tablespoons red curry paste and cook for another 30 seconds to bloom it in the oil.
5. Pour in 1 can coconut milk and 1/2 cup water. Stir in 1 tablespoon fish sauce or soy sauce and 1 teaspoon brown sugar or honey. Bring to a lively simmer.
6. Add the 8 oz sliced baby bella mushrooms, the sliced cabbage, and the diagonal-cut carrots. Simmer for 8 to 10 minutes, stirring once or twice, until the chicken is cooked through, the sauce lightly thickens, and the vegetables are tender but still bright and structured.
7. Turn off the heat and stir in half the chopped cilantro and the juice of 1 lime. Taste and adjust with more salt, fish sauce, or lime juice as needed. The flavor should be savory, lightly spicy, and bright at the end.
8. Fluff the rice with a fork and spoon it into two wide bowls. Ladle the curry over and around the rice so the grains stay partially exposed for a restaurant-style look. Finish with the green onion tops and the remaining cilantro scattered over the top. Serve with lime wedges if you like.

Ingredients

• SEAFOOD Alaska Sockeye Salmon Fillet 1 fillet, about 1 lb $16.05
• PRODUCE Yellow Potato 3 medium, about 12 oz total, cut into 3/4-inch pieces $1.49
• PRODUCE Sweet Onion 1 medium, cut into thick wedges $1.43
• PRODUCE Zucchini Squash 2 medium, cut into half-moons $1.99
• PRODUCE Organic Lemon 1 lemon, half thinly sliced and half juiced $1.19
• PRODUCE Italian Parsley Bunch 2 tablespoons chopped, plus more for garnish $1.29
• PRODUCE Grape Tomatoes, 1 PT 1/2 pint, about 1 cup $3.29
• Pantry item 2 tablespoons olive oil
• Pantry item 1 teaspoon dried oregano
• Pantry item 1 clove garlic, finely grated
• Pantry item Kosher salt and black pepper

Instructions

1. Heat the oven to 425°F. Bring a medium pot of salted water to a boil. Cut 3 medium yellow potatoes into 3/4-inch pieces, 1 medium sweet onion into thick wedges, and 2 medium zucchini into half-moons. Halve 1 lemon, thinly slice one half, and juice the other half. Chop 2 tablespoons parsley.
2. Add the cut potatoes to the boiling water and par-cook for 6 minutes. Drain well and let them steam dry for 1 minute so they roast instead of steam.
3. On a sheet pan, toss the drained potatoes, the onion wedges, and the zucchini half-moons with 1 1/2 tablespoons olive oil, 1 teaspoon dried oregano, 1 clove finely grated garlic, 1 teaspoon kosher salt, and several grinds of black pepper. Spread everything in a single layer so the edges can caramelize.
4. Roast the vegetables for 15 minutes. Remove the tray, add about 1 cup grape tomatoes, and give the pan a quick toss so the tomatoes sit in open spaces and can blister.
5. Pat dry the 1 lb sockeye salmon fillet. Rub it with the remaining 1/2 tablespoon olive oil, a pinch of salt, black pepper, and the juice from 1/2 lemon. Nestle the salmon on top of the vegetables and drape a few lemon slices over the fish.
6. Return the tray to the oven and roast for 10 to 14 minutes, depending on thickness, until the salmon is just cooked and flakes with gentle pressure, the tomatoes are burst, and the potatoes are golden at the edges.
7. Scatter the chopped parsley over the tray. Taste one potato and adjust with a little more salt or lemon juice if needed.
8. To plate, spoon the roasted potatoes, zucchini, onions, and burst tomatoes onto two dinner plates first, making a colorful bed. Set a salmon portion on top of each mound and finish with extra parsley and a final squeeze of lemon for shine.

Ingredients

• Country Natural Beef Beef Top Sirloin Steak, 12 OZ 1 package, 12 oz $12.99
• PRODUCE Orange Cauliflower 1 small head, cut into florets $3.99
• PRODUCE White Mushrooms 8 oz, sliced $2.49
• EARTHBOUND FARM Organic Wild Red Arugula, 4 OZ 1 package, 4 oz $3.49
• PRODUCE Organic Red Radish Bunch 4 to 5 radishes, very thinly sliced $2.79
• PRODUCE Lemon 1 lemon, half juiced and half cut into wedges $0.99
• PRODUCE Sweet Onion 1/2 medium, thinly sliced $1.43
• Pantry item 2 tablespoons olive oil, divided
• Pantry item 1 tablespoon butter
• Pantry item 1 teaspoon Dijon mustard
• Pantry item 1 teaspoon honey
• Pantry item 1 small clove garlic, minced
• Pantry item 1/3 cup beef broth or water
• Pantry item Kosher salt and black pepper

Instructions

1. Heat the oven to 425°F. Pat the 12 oz top sirloin steak dry and let it sit at room temperature while you prepare the vegetables. Cut 1 small orange cauliflower into bite-size florets, slice 8 oz white mushrooms, thinly slice 1/2 medium sweet onion, very thinly slice 4 to 5 radishes, and juice 1/2 lemon.
2. Toss the cauliflower florets with 1 tablespoon olive oil, salt, and pepper on a sheet pan. Spread them out with flat sides down where possible for maximum browning. Roast for 22 to 28 minutes, turning once, until tender with dark caramelized edges.
3. In a bowl, combine the 4 oz wild red arugula, the sliced radishes, and the sliced sweet onion. In a small cup, whisk together 1 tablespoon olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey, the juice from 1/2 lemon, a pinch of salt, and black pepper. Hold the dressing until serving so the greens stay lively.
4. Season the 12 oz sirloin steak generously on both sides with kosher salt and black pepper. Heat a heavy skillet over medium-high heat until very hot. Add a small drizzle of oil if needed, then sear the steak for about 3 to 4 minutes on the first side and 3 minutes on the second side for medium-rare to medium, adjusting for thickness.
5. Transfer the steak to a plate to rest for at least 8 minutes. Reduce the skillet heat to medium. Add 1 tablespoon butter, the sliced mushrooms, and the minced small clove garlic. Cook for 4 to 5 minutes until the mushrooms give up moisture and then begin to brown.
6. Add 1/3 cup beef broth or water to the skillet and scrape up the fond. Simmer for 1 to 2 minutes until lightly reduced and glossy. Taste and season with salt and pepper. The sauce should coat the mushrooms lightly rather than become soupy.
7. Toss the arugula, radish, and onion with the lemon-Dijon dressing just before serving.
8. Slice the rested steak across the grain. To plate, swipe a spoonful of mushroom sauce onto each plate, fan the sliced steak over it, and set the roasted orange cauliflower to one side. Mound the dressed arugula-radish salad alongside for a sharp, peppery contrast. Finish with lemon wedges at the table.