Careme Recipes

Ingredients

• Atlantic Salmon Portion 2 portions $6.99
• Green Artichoke 2 artichokes $2.99
• Yellow Potato 4 medium $1.49
• Sweet Onion 1 small $1.43
• Organic Garlic, 3 CT 2 cloves $2.89
• Organic Italian Parsley 3 tbsp chopped $2.19
• Organic Lemons 1 lemon $1.19

Instructions

1. Heat oven to 425°F.
2. Trim the 2 artichokes: remove tough outer leaves, trim stems, cut off the top third, halve or quarter them, and remove the fuzzy choke if needed. Rub with lemon to prevent browning.
3. Parboil the artichokes in salted water for 10 minutes. At the same time, cut the 4 medium yellow potatoes into 1-inch chunks and boil them for 8 minutes until just starting to soften. Drain both well.
4. Slice the 1 small sweet onion. In a bowl, toss the parboiled potatoes, artichokes, and sliced onion with 2 tablespoons olive oil, 2 minced garlic cloves, half the chopped parsley, salt, black pepper, and a little lemon zest.
5. Spread the vegetables on a sheet pan and roast for 15 minutes.
6. Push the vegetables aside and add the 2 salmon portions. Drizzle the salmon with a little more olive oil, season with salt, pepper, and more lemon zest, and roast 10 to 12 minutes more until the salmon is cooked through.
7. Finish with the remaining chopped parsley and lemon juice. Serve hot.

Ingredients

• Extra Large Peeled Deveined White Shrimp 26/30 Count 12 oz $13.99
• Green Artichoke 2 artichokes $2.99
• Organic Campari Tomatoes, 12 OZ 1 package $5.99
• Organic White Onion 1/2 onion $3.19
• Organic Garlic, 3 CT 3 cloves $2.89
• Organic Italian Parsley 3 tbsp chopped $2.19
• Organic Lemons 1 lemon $1.19

Instructions

1. Trim the 2 artichokes by removing the tough leaves and fuzzy choke, then cut into wedges. Rub with lemon and simmer in salted water for 10 minutes until just tender; drain.
2. Halve the tomatoes. Finely chop 1/2 onion and mince 3 garlic cloves.
3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook the onion for 3 to 4 minutes until softened, then add the garlic and cook 30 seconds.
4. Add the artichokes and tomatoes with salt and black pepper. Cook 5 minutes until the tomatoes begin to collapse.
5. Add the shrimp and cook 2 to 3 minutes per side until pink and just cooked through.
6. Stir in chopped parsley, lemon zest, and a generous squeeze of lemon juice. If desired, serve with crusty bread or simple rice from pantry.
7. Taste and adjust seasoning, then serve immediately.

Ingredients

• Beef Stir Fry 12 oz $14.99
• Green Artichoke 2 artichokes $2.99
• Sweet Onion 1 small $1.43
• Organic Garlic, 3 CT 3 cloves $2.89
• Organic Roma Tomatoes, 16 OZ 2 tomatoes $2.99
• Organic Italian Parsley 2 tbsp chopped $2.19
• Organic Yellow Potato 2 medium $2.59

Instructions

1. Trim and quarter the 2 artichokes, removing the tough outer leaves and fuzzy choke. Rub with lemon if available, then simmer in salted water for 10 minutes and drain.
2. Dice the 1 small sweet onion, mince the 3 garlic cloves, chop the 2 tomatoes, and cube the 2 medium potatoes.
3. Heat 1 1/2 tablespoons olive oil in a pot or deep skillet over medium-high heat. Season the 12 ounces beef stir fry with salt and pepper and brown quickly for 2 to 3 minutes. Remove to a plate.
4. Lower heat to medium. Add the onion and cook 4 minutes, then add the garlic and tomatoes and cook until the tomatoes break down, about 5 minutes.
5. Add the potatoes, parboiled artichokes, and 3/4 cup water or broth from pantry. Simmer 10 minutes until the potatoes are nearly tender.
6. Return the beef to the pot and simmer 5 to 7 minutes more until the beef is cooked and the sauce lightly thickens.
7. Finish with chopped parsley and a drizzle of olive oil. Serve hot.