Careme Recipes

Ingredients

• Bell & Evans Boneless Skinless Chicken Breast, 8 OZ 1 package $4.99
• Organic Peeled Baby Rainbow Carrots, 12 OZ about 8 oz $2.49
• Organic Russet Potato 1 large $1.89
• Lemon 1 $0.99
• Organic Rosemary, 0.75 OZ 1 to 2 teaspoons chopped $2.99
• Organic Garlic, 3 CT 2 cloves $2.89
• Organic Baby Arugula Salad, 5 OZ 2 cups, optional side salad portion $3.39

Instructions

1. Prep the oven to 425°F. Line a sheet pan for easy cleanup. Halve 8 ounces Organic Peeled Baby Rainbow Carrots ($2.49 package, use about two-thirds) lengthwise if thick. Scrub and cut 1 large Organic Russet Potato ($1.89) into 3/4-inch cubes. Finely chop 1 to 2 teaspoons Organic Rosemary ($2.99) and mince 2 cloves Organic Garlic from the Organic Garlic, 3 CT ($2.89). Zest half of 1 Lemon ($0.99) and cut the lemon into wedges.
2. Pat dry 1 package Bell & Evans Boneless Skinless Chicken Breast, 8 OZ ($4.99). Toss the cubed potato and carrots with 1 tablespoon oil, half the chopped rosemary, half the minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on the sheet pan and roast for 10 minutes.
3. Rub the chicken breast with 1 teaspoon oil, the remaining rosemary, the remaining garlic, the lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. After the vegetables have roasted 10 minutes, push them to the sides and add the chicken to the center of the pan.
4. Roast the chicken, carrots, and potato for 15 to 18 minutes more, until the chicken is cooked through and the vegetables are browned and tender. Squeeze 1 to 2 lemon wedges over the pan right after it comes out.
5. If using the optional side salad, toss 2 cups Organic Baby Arugula Salad ($3.39 package) with a squeeze of lemon, a drizzle of oil, and a pinch of salt while the chicken rests for 5 minutes.
6. Slice the chicken breast and serve with the roasted carrots and potato, plus the simple arugula salad if using. Drink pairing: Sauvignon Blanc is ideal; Pinot Noir also works if you want red.

Ingredients

• 365 by Whole Foods Market Ground Pork NAE, 16 OZ 1 package $5.99
• Organic Napa Cabbage about 1/2 head or 5 cups shredded $1.99
• Shanghai Baby Bok Choy Asian Salad, 16 OZ about 8 oz $4.99
• 365 Mushroom Baby Bella Slcd 8Oz Cv 1 package $2.79
• Organic Green Onions, 5.5 OZ 3 onions $1.79
• Lime 1 $0.59
• Organic Green Jalapeno Pepper 1 small, optional $4.99

Instructions

1. Prep all ingredients before heating the pan. Thinly slice about 5 cups Organic Napa Cabbage ($1.99). Trim and halve about 8 ounces Shanghai Baby Bok Choy Asian Salad ($4.99 package, use about half). Slice 1 package 365 Mushroom Baby Bella Slcd 8Oz Cv ($2.79) if pieces are large. Thinly slice 3 Organic Green Onions ($1.79). Finely chop 1 small Organic Green Jalapeno Pepper ($4.99) if you want heat. Cut 1 Lime ($0.59) into wedges.
2. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add 1 package 365 by Whole Foods Market Ground Pork NAE, 16 OZ ($5.99). Cook for 5 to 6 minutes, breaking it up, until browned and cooked through.
3. Add the sliced mushrooms from 1 package 365 Mushroom Baby Bella Slcd 8Oz Cv ($2.79), the chopped jalapeno if using, and the white parts of the 3 sliced Organic Green Onions ($1.79). Cook for 3 minutes until the mushrooms soften.
4. Add 5 cups sliced Organic Napa Cabbage ($1.99) and 8 ounces Shanghai Baby Bok Choy Asian Salad ($4.99 package). Stir-fry for 4 to 5 minutes until wilted but still bright. Season with 2 tablespoons soy sauce or tamari from pantry, 2 tablespoons water, and the juice of half the Lime ($0.59).
5. Taste and adjust with a little more lime juice from the remaining half Lime ($0.59) and black pepper. Scatter the green parts of the 3 Organic Green Onions over the top.
6. Serve as a complete bowl-style meal for 2, or over pantry rice if you have it. Drink pairing: dry Riesling for freshness or Pinot Noir for a gentle red option.

Ingredients

• 365 by Whole Foods Market Sockeye Salmon Fillets, 10 OZ 1 package $11.99
• Butternut Squash 1 small, about 1 to 1 1/4 lb $1.49
• Organic Green Kale about 4 cups chopped $2.99
• Lemon 1 $0.99
• Organic Dill Bunch 2 tablespoons chopped $2.49
• Organic Garlic, 3 CT 2 cloves $2.89

Instructions

1. Prep the oven to 425°F. Peel, seed, and cut 1 small Butternut Squash ($1.49) into 3/4-inch cubes. Strip and chop about 4 cups Organic Green Kale ($2.99). Mince 2 cloves from the Organic Garlic, 3 CT ($2.89). Chop 2 tablespoons Organic Dill Bunch ($2.49). Zest half of 1 Lemon ($0.99) and cut it into wedges.
2. Toss the cubed Butternut Squash ($1.49) with 1 tablespoon oil, half the minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a sheet pan or ovenproof skillet. Roast for 15 minutes.
3. Pat dry 1 package 365 by Whole Foods Market Sockeye Salmon Fillets, 10 OZ ($11.99). Season the salmon with the lemon zest, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon oil. After the squash has roasted 15 minutes, add the salmon to the pan and roast 8 to 10 minutes more, until the salmon flakes easily.
4. While the salmon cooks, heat 1 teaspoon oil in a skillet over medium heat. Add the remaining minced garlic from the Organic Garlic, 3 CT ($2.89) and cook 30 seconds. Add 4 cups chopped Organic Green Kale ($2.99) with 2 tablespoons water. Cook 3 to 4 minutes, tossing, until tender. Squeeze in a wedge of Lemon ($0.99) and season lightly with salt and pepper.
5. Sprinkle the roasted salmon and squash with 2 tablespoons chopped Organic Dill Bunch ($2.49) and another squeeze of Lemon ($0.99).
6. Serve the sockeye salmon with the roasted butternut squash and the lemony kale on the side. Drink pairing: lightly oaked Chardonnay or Sauvignon Blanc both complement the dish beautifully.