Careme Recipes

Ingredients

• Whole Foods Market Kitchens Pork Bulgogi 1 package (about 16 oz) $7.99
• Organic delicata squash 1 squash $1.99
• Organic daikon radish 1 small radish $1.99
• Slicing cucumber 1 cucumber $0.89
• Green onion 1 bunch $1.39
• Lime 1 lime $0.59 each
• Cilantro bunch 1/2 bunch $0.99
• Yellow onion 1 medium onion $1.49
• Cooked rice 2 cups cooked pantry
• Oil, salt, black pepper as needed pantry

Instructions

1. Prep 1 Organic Delicata Squash ($1.99) by halving it lengthwise, scraping out the seeds, and slicing into 1/2-inch half-moons. Slice 1 medium Yellow Onion ($1.49). Peel and julienne about 1 cup from 1 small Organic Daikon Radish ($1.99). Thinly slice 1 Slicing Cucumber ($0.89), thinly slice 3 Green Onions from 1 bunch ($1.39), chop 2 tablespoons Cilantro from 1/2 bunch ($0.99), and cut 1 Lime ($0.59) into wedges.
2. Heat the oven to 425°F. Toss the sliced delicata squash with 1 tablespoon oil, 1/2 teaspoon salt, and a few grinds of black pepper. Spread on a sheet pan and roast for 20 to 25 minutes, flipping once, until browned and tender.
3. While the squash roasts, toss the julienned Organic Daikon Radish ($1.99), sliced Slicing Cucumber ($0.89), half the sliced Green Onions ($1.39), chopped Cilantro ($0.99), juice of 1/2 Lime ($0.59), 1 teaspoon oil, and a pinch of salt. Let this quick salad sit while the pork cooks.
4. Warm 2 cups cooked rice according to your preferred method and keep hot.
5. Heat a large skillet over medium-high heat with 1 teaspoon oil. Add the sliced Yellow Onion ($1.49) and cook for 2 to 3 minutes until just softened. Add 1 package Whole Foods Market Kitchens Pork Bulgogi (about 16 oz, $7.99) and cook for 5 to 7 minutes, stirring often, until browned and heated through and the sauce lightly glazes the onions.
6. Divide the 2 cups cooked rice between 2 bowls. Top with the skillet pork bulgogi and roasted delicata squash. Spoon the radish-cucumber salad over the side or on top, and finish with the remaining sliced Green Onion ($1.39) and the remaining 1/2 Lime ($0.59) for squeezing.
7. Serve hot. Pair with Pinot Noir or off-dry Riesling.

Ingredients

• 365 by Whole Foods Market Boneless Skinless Chicken Thighs 1 package (about 1 lb) $6.49
• Organic carrot bag, 16 oz 1 bag $1.69
• Organic baby spinach salad, 5 oz 1 bag $2.99
• Organic garlic, 3 ct 2 cloves $2.89
• Lemon 1 lemon $0.99
• Organic thyme 1/2 pack or 1 tablespoon leaves $2.49-$2.99
• Organic yellow onion 1 medium onion $2.99
• Organic red potato 3/4 lb $2.59
• Oil, salt, black pepper, paprika as needed pantry

Instructions

1. Prep 1 package 365 by Whole Foods Market Boneless Skinless Chicken Thighs (about 1 lb, $6.49) by patting dry. Peel 1/2 of the Organic Carrot Bag, 16 oz ($1.69), about 8 ounces total, and cut into sticks. Dice 3/4 pound Organic Red Potato ($2.59) into 1-inch pieces. Slice 1 medium Organic Yellow Onion ($2.99). Mince 2 cloves from Organic Garlic, 3 ct ($2.89). Zest and juice 1 Lemon ($0.99). Strip 1 tablespoon leaves from Organic Thyme ($2.49-$2.99).
2. Heat the oven to 425°F. On a sheet pan, toss the carrot sticks and diced Organic Red Potato ($2.59) with 1 1/2 tablespoons oil, 1 teaspoon salt, 1/2 teaspoon paprika, and black pepper. Roast for 25 to 30 minutes, turning once, until browned and tender.
3. While the vegetables roast, season the Boneless Skinless Chicken Thighs ($6.49) with 1/2 teaspoon salt, black pepper, half the lemon zest, and half the thyme leaves.
4. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the seasoned chicken thighs and cook for 5 to 6 minutes on the first side and 4 to 5 minutes on the second side until browned and cooked through. Transfer to a plate to rest.
5. Reduce the skillet heat to medium. Add the sliced Organic Yellow Onion ($2.99) and cook for 3 minutes. Add the minced Organic Garlic ($2.89) and cook 30 seconds. Add 3 tablespoons water, the juice of 1/2 Lemon ($0.99), and the remaining thyme leaves, scraping up the browned bits.
6. Add 1 bag Organic Baby Spinach Salad, 5 oz ($2.99) to the skillet and toss for 1 to 2 minutes until just wilted. Return the chicken and any juices to the pan for 30 seconds to coat lightly in the lemony onion juices.
7. Plate the chicken with the wilted spinach-onion mixture and the roasted carrots and potatoes. Finish with the remaining lemon zest and the remaining 1/2 Lemon ($0.99) cut into wedges for squeezing.
8. Serve hot. Pair with Sauvignon Blanc or Pinot Grigio.

Ingredients

• 365 by Whole Foods Market Cod Fillets, 10.5 oz 1 package $9.99
• Organic green cabbage 1/2 small head $1.10
• Organic loose gold beets 2 medium beets $2.99
• Lemon 1 lemon $0.99
• Organic dill bunch 2 tablespoons chopped $2.49
• Organic garlic, 3 ct 2 cloves $2.89
• Yellow onion 1/2 medium onion $1.49
• Oil, butter, salt, black pepper as needed pantry

Instructions

1. Prep 2 medium Organic Loose Gold Beets ($2.99) by peeling and cutting into 1/2-inch wedges. Thinly slice 1/2 small head Organic Green Cabbage ($1.10). Thinly slice 1/2 medium Yellow Onion ($1.49). Mince 2 cloves from Organic Garlic, 3 ct ($2.89). Chop 2 tablespoons Organic Dill Bunch ($2.49). Zest and juice 1 Lemon ($0.99). Pat dry 1 package 365 by Whole Foods Market Cod Fillets, 10.5 oz ($9.99).
2. Heat the oven to 425°F. Toss the beet wedges with 1 tablespoon oil, 1/2 teaspoon salt, and black pepper. Roast on a sheet pan for 22 to 28 minutes until tender and lightly caramelized.
3. While the beets roast, season the cod fillets ($9.99) with 1/2 teaspoon salt, black pepper, and half the lemon zest.
4. Heat a large skillet over medium heat with 1 tablespoon oil and 1 tablespoon butter. Add the sliced Yellow Onion ($1.49) and cook for 2 minutes. Add the sliced Organic Green Cabbage ($1.10), 1/4 teaspoon salt, and a few grinds of black pepper. Cook for 8 to 10 minutes, stirring often, until softened and lightly browned at the edges. Stir in the minced Organic Garlic ($2.89) for the last 30 seconds. Keep warm on low.
5. In a second skillet, heat 1 tablespoon oil over medium-high heat. Add the seasoned cod fillets ($9.99) and cook for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, depending on thickness, until the fish flakes easily.
6. Stir half the chopped Organic Dill ($2.49) and 1 teaspoon lemon juice into the warm cabbage. Taste and adjust salt if needed.
7. Plate the seared cod with the buttery cabbage and roasted beets. Finish with the remaining chopped Organic Dill ($2.49), the remaining lemon zest, and lemon wedges from the remaining Lemon ($0.99).
8. Serve immediately. Pair with unoaked Chardonnay or Albariño.