Careme Recipes

Ingredients

• Fresh rockfish fillet 1 lb $6.99/lb sale
• Delicata squash 1 lb $1.49/lb
• Green cabbage 1/2 lb $1.49/lb
• Jumbo yellow onion 1/2 lb $1.49/lb
• Garlic 2 cloves $1.50 each
• Fresh lemon 1 lemon or 2 tablespoons lemon juice $1.69 each organic lemon or use bottled lemon juice at $2.50 sale
• Parsley 2 tablespoons chopped $1.69 each
• Olive oil 3 tablespoons pantry
• Salt to taste pantry
• Black pepper to taste pantry

Instructions

1. Prep 1 pound delicata squash ($1.49/lb) by halving it lengthwise, scooping out the seeds, and slicing into 1/2-inch half-moons. Thinly slice 1/2 pound green cabbage (about half a small head, from $1.49/lb), thinly slice 1/2 pound jumbo yellow onion (from $1.49/lb), mince 2 cloves garlic (from 1 garlic bulb at $1.50 each), and chop 2 tablespoons parsley ($1.69 each bunch). Heat the oven to 425°F.
2. Toss the 1 pound sliced delicata squash with 1 tablespoon olive oil, 1/2 teaspoon salt, and a few grinds of black pepper on a sheet pan. Roast for 10 minutes.
3. After the squash has roasted 10 minutes, add the 1/2 pound sliced cabbage and 1/2 pound sliced onion to the pan with another 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper. Toss carefully and spread back out. Roast 15 minutes more, until the vegetables are caramelized at the edges and the squash is tender.
4. While the vegetables roast, pat dry 1 pound fresh rockfish fillet ($6.99/lb sale). Rub with 1 tablespoon olive oil, the minced 2 cloves garlic, 1 tablespoon lemon juice from 1 lemon ($1.69 each) or bottled lemon juice ($2.50 sale), 1/2 teaspoon salt, and black pepper.
5. Push the roasted vegetables to the sides of the pan or transfer them to a platter. Add the seasoned 1 pound rockfish fillet to the pan and roast at 425°F for 8 to 10 minutes, until the fish flakes easily with a fork.
6. Finish the fish and vegetables with the remaining 1 tablespoon lemon juice and the 2 tablespoons chopped parsley. Taste the cabbage and squash and add another pinch of salt if needed.
7. Serve the roasted rockfish over the warm cabbage-onion mixture with the delicata squash alongside. Pour any pan juices over the top.

Ingredients

• Pork tenderloin 1 lb $3.99/lb sale
• Russet potatoes 1 lb $2.99/5 lb bag
• Apple 1 large $0.99 each or $3.99/3 lb bag
• Jumbo yellow onion 1/2 lb $1.49/lb
• Garlic 2 cloves $1.50 each
• Fresh rosemary or thyme 1 teaspoon chopped, optional $2.79
• Chicken broth 1/2 cup $1.79 sale
• Olive oil 2 tablespoons pantry
• Butter 1 tablespoon pantry
• Salt to taste pantry
• Black pepper to taste pantry

Instructions

1. Prep 1 pound pork tenderloin ($3.99/lb sale) by trimming any silver skin and slicing into 1-inch medallions. Scrub 1 pound russet potatoes (from the $2.99/5 lb bag) and cut into large chunks. Thinly slice 1/2 pound jumbo yellow onion ($1.49/lb), thinly slice 1 large apple ($0.99 each), mince 2 cloves garlic (from $1.50 each bulb), and chop 1 teaspoon rosemary or thyme if using ($2.79).
2. Place the 1 pound russet potatoes in a pot, cover with cold salted water, and bring to a boil on the stove. Simmer 12 to 15 minutes until tender.
3. While the potatoes cook, season the 1 pound pork medallions with 3/4 teaspoon salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the pork medallions 2 to 3 minutes per side until browned and just cooked through. Transfer to a plate.
4. Add the remaining 1 tablespoon olive oil to the same skillet, then add the 1/2 pound sliced onion and cook 4 minutes until softened. Add the 1 large sliced apple, the 2 minced garlic cloves, and the 1 teaspoon chopped rosemary or thyme if using. Cook 2 to 3 minutes more.
5. Pour in 1/2 cup chicken broth ($1.79 sale for 32 oz) and scrape up the browned bits. Simmer 3 to 4 minutes until the liquid reduces into a light glaze. Return the seared 1 pound pork medallions and any juices to the skillet and coat in the apple-onion glaze.
6. Drain the 1 pound cooked russet potatoes well. Return them to the warm pot with 1 tablespoon butter, a drizzle of olive oil if desired, 1/2 teaspoon salt, and black pepper. Lightly crush with a fork or potato masher so they stay rustic.
7. Serve the glazed pork medallions with the apple-onion mixture spooned over the top and the crushed potatoes on the side.

Ingredients

• Boneless skinless chicken thighs 1 lb $4.49/lb sale
• Bok choy 1 lb $2.49/lb
• Green cabbage 1/2 lb $1.49/lb
• White or baby bella mushrooms 8 oz $2.79/8 oz or $3.69/8 oz
• Jumbo yellow onion 1/2 lb $1.49/lb
• Ginger root 1 tablespoon grated $4.99/lb
• Garlic 2 cloves $1.50 each
• Fish sauce 1 teaspoon optional $11.79
• Chicken broth 1/3 cup $1.79 sale
• Olive oil 2 tablespoons pantry
• Salt to taste pantry
• Black pepper to taste pantry
• Cooked rice or potatoes optional for serving optional pantry or store staple

Instructions

1. Prep 1 pound boneless skinless chicken thighs ($4.49/lb sale) by cutting into bite-size pieces. Slice 1 pound bok choy ($2.49/lb), shredding the stems and leaves separately if large. Thinly slice 1/2 pound green cabbage (from $1.49/lb), slice 8 ounces mushrooms ($2.79 to $3.69), thinly slice 1/2 pound jumbo yellow onion ($1.49/lb), grate 1 tablespoon ginger root ($4.99/lb), and mince 2 cloves garlic (from $1.50 each bulb).
2. In a bowl, season the 1 pound chicken thighs with 1/2 teaspoon salt and black pepper. Stir together 1/3 cup chicken broth ($1.79 sale), 1 teaspoon fish sauce ($11.79 bottle, optional), and a pinch of black pepper for the sauce.
3. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat on the stove. Add the 1 pound chicken thigh pieces and stir-fry 5 to 6 minutes until browned and cooked through. Transfer to a plate.
4. Add the remaining 1 tablespoon olive oil to the skillet. Add the 1/2 pound sliced onion and the 8 ounces sliced mushrooms. Cook 4 to 5 minutes until the mushrooms release moisture and start to brown.
5. Add the 1 tablespoon grated ginger, 2 minced garlic cloves, and the 1/2 pound sliced cabbage. Stir-fry 2 minutes, then add the 1 pound sliced bok choy. Cook 2 to 3 minutes until the greens wilt and the stems are crisp-tender.
6. Return the cooked 1 pound chicken thighs to the skillet and pour in the 1/3 cup broth mixture. Toss everything together for 1 to 2 minutes until lightly saucy and glossy. Taste and add more salt or pepper if needed.
7. Serve as is for a lower-carb dinner, or spoon over rice or alongside boiled potatoes if you want a starch.