Careme Recipes

Ingredients

• NORTHWEST FARMS Bone In Chicken Thighs 1 pack 5.49
• Green Asparagus 1 bunch 4.99
• PRODUCE Organic Carrot Bag, 16 OZ 1/2 bag 1.69
• PRODUCE Yellow Potato 4 medium 1.49
• Italian Parsley Bunch 1/2 bunch 1.29
• PRODUCE Lemon 1 0.89
• PRODUCE Organic Garlic, 3 CT 2 cloves 2.89
• Pantry olive oil 2 tablespoons
• Pantry salt to taste
• Pantry black pepper to taste

Instructions

1. Preheat oven to 425°F.
2. Cut the potatoes into chunks and the carrots into batons. Toss with 1 tablespoon olive oil, salt, and pepper on a sheet pan. Roast for 15 minutes.
3. Season the chicken thighs with salt, pepper, and half the minced garlic. Add them to the pan and roast for 20 minutes more.
4. Trim the asparagus, toss with remaining olive oil, and add to the pan for the last 10 minutes.
5. Mix chopped parsley with lemon zest, lemon juice, and remaining garlic.
6. Serve the roasted chicken and vegetables topped with the parsley-lemon mixture.

Ingredients

• 365 by Whole Foods Market Ground Pork NAE, 16 OZ 1 pack 5.99
• PRODUCE Organic Napa Cabbage 1/2 head 1.99
• PRODUCE Organic Bok Choy 1 head 2.99
• PRODUCE Organic Baby Bella Whole Mushrooms, 8 OZ 1/2 to 1 pack 3.10
• PRODUCE Green Onion 4 1.39
• Maison Riviere Organic Ginger Puree, 2.8 OZ 1 tablespoon 3.99
• PRODUCE Lime 1 0.59
• PRODUCE Organic Garlic, 3 CT 2 cloves 2.89
• Pantry soy sauce 3 tablespoons
• Pantry neutral oil 1 tablespoon
• Pantry cooked rice 2 cups, optional

Instructions

1. Thinly slice the napa cabbage, chop the bok choy, slice the mushrooms and green onions, and mince the garlic.
2. Mix soy sauce, ginger puree, juice of half the lime, and 2 tablespoons water in a small bowl.
3. Heat oil in a large skillet over medium-high heat. Brown the ground pork, breaking it up as it cooks.
4. Add mushrooms, bok choy stems, and white parts of the green onions; cook 2 minutes.
5. Add garlic and napa cabbage; stir-fry 2 more minutes.
6. Add bok choy leaves and sauce, tossing until wilted and glossy.
7. Serve over rice if desired, topped with green onion tops and lime wedges.

Ingredients

• SEAFOOD Pacific Cod Fillet 2 fillets 14.99
• PRODUCE Organic Fennel Bulb 1 bulb 2.99
• PRODUCE Organic Loose Carrots 2 carrots 1.49
• PRODUCE Organic Dill Bunch 1/2 bunch 2.49
• PRODUCE Lemon 1 0.89
• PRODUCE Organic White Onion 1/2 onion 3.19
• Pantry cooked lentils 1 1/2 cups
• Pantry olive oil 2 tablespoons
• Pantry salt to taste
• Pantry black pepper to taste

Instructions

1. Thinly slice the fennel and onion. Peel the carrots into ribbons or slice thinly. Chop the dill and zest the lemon.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook fennel and onion for 5 to 6 minutes until softened. Add carrots and lentils and warm through. Season with salt, pepper, and half the dill.
3. Pat the cod dry and season with salt, pepper, and a little lemon zest.
4. Heat remaining olive oil in another skillet over medium-high heat and sear the cod for 3 to 4 minutes per side, until just cooked through.
5. Finish the lentils with lemon juice and the rest of the dill.
6. Plate the warm lentils and vegetables first, then set the cod on top. Serve with lemon wedges.