Careme Recipes

Ingredients

• Ground Pork 1 lb $5.99
• Organic Napa Cabbage 1/2 head $1.99
• Baby Bella Mushrooms 8 oz $2.79
• Yellow Onion 1 medium $1.49
• Organic Garlic, 3 ct 3 cloves $2.89
• Cilantro Bunch 2 tbsp, chopped $0.99
• Lime 1 $0.59
• Pantry rice 1 cup dry pantry
• Pantry soy sauce 3 tbsp pantry
• Pantry honey or brown sugar 1 tbsp pantry
• Pantry ginger 1 tbsp fresh grated or 1 tsp ground pantry
• Pantry neutral oil 1 tbsp pantry

Instructions

1. Cook 1 cup dry rice according to package directions.
2. Thinly slice 1/2 head organic napa cabbage, 1 medium yellow onion, and 8 oz Baby Bella mushrooms. Mince 3 cloves garlic and chop 2 tbsp cilantro. Cut 1 lime into wedges.
3. Mix a sauce of 3 tbsp soy sauce, 1 tbsp honey, and 1 tbsp ginger.
4. Heat 1 tbsp oil in a large skillet over medium-high heat. Cook onion and mushrooms for 5 to 7 minutes until browned.
5. Add garlic and cook 30 seconds.
6. Add 1 lb ground pork and cook until browned, breaking it up, about 5 to 6 minutes.
7. Add cabbage and the sauce. Stir-fry 3 to 4 minutes until cabbage is tender-crisp.
8. Squeeze in juice from half the lime and serve over rice with cilantro and remaining lime wedges.

Ingredients

• 365 by Whole Foods Market Boneless Skinless Chicken Thighs 1 pack $6.49
• Organic Leeks 2 $2.99
• Organic Loose Carrots 1 lb $1.49
• Lemon 1 $0.99
• Italian Parsley Bunch 2 tbsp chopped $1.29
• Organic Garlic, 3 ct 2 cloves $2.89
• Pantry olive oil 2 tbsp pantry
• Pantry dried thyme or thyme 1 tsp pantry
• Pantry salt and pepper to taste pantry

Instructions

1. Heat oven to 425°F.
2. Trim and wash 2 leeks well, then slice into thick rounds. Peel and cut 1 lb carrots into batons. Mince 2 garlic cloves. Zest and juice 1 lemon. Chop 2 tbsp parsley.
3. Toss carrots and leeks with 1 tbsp olive oil, half the garlic, thyme, salt, and pepper on a sheet pan.
4. Roast vegetables for 10 minutes.
5. Meanwhile, toss 1 pack boneless skinless chicken thighs with 1 tbsp olive oil, remaining garlic, lemon zest, salt, and pepper.
6. Add chicken to the pan and roast 18 to 22 minutes until cooked through and lightly browned.
7. Finish with lemon juice and chopped parsley before serving.

Ingredients

• WHOLE FOODS MARKET Wild 16/20 Key West Shrimp, 12 OZ 1 package $11.99
• Organic Fennel Bulb 1 bulb $2.99
• Produce Wild Wonder Cherry Tomatoes, 12 OZ 1 package $4.49
• Organic Garlic, 3 ct 3 cloves $2.89
• Lemon 1 $0.99
• Italian Parsley Bunch 2 tbsp chopped $1.29
• Pantry olive oil 2 tbsp pantry
• Pantry red pepper flakes pinch pantry
• Pantry salt and pepper to taste pantry

Instructions

1. If needed, peel and pat dry 1 package shrimp.
2. Thinly slice 1 fennel bulb, halve 1 package cherry tomatoes, mince 3 garlic cloves, zest and juice 1 lemon, and chop 2 tbsp parsley.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook fennel 4 to 5 minutes until beginning to soften.
4. Add tomatoes, garlic, red pepper flakes, salt, and pepper. Cook 3 minutes until tomatoes start to slump.
5. Push vegetables to the side, add remaining 1 tbsp oil and the shrimp, and cook 1 to 2 minutes per side until just opaque.
6. Toss everything together with lemon zest, lemon juice, and parsley. Serve immediately.