Careme Recipes

Ingredients

• Fresh wild Pacific rockfish fillet 1 lb $6.99/lb sale
• Green asparagus 1 bunch $3.99 sale
• Signature SELECT/FARMS Mini Baby Gold Potatoes 12 oz $2.99
• Cal-Organic Farms Organic Cilantro 1/2 bunch $2.49
• O Organics Fresh Garlic Bulbs 3 Count 2 cloves $2.49
• Organic Yellow Onion 1/2 onion $1.87
• O Organics Basil Fresh a few leaves, optional $2.49
• Pantry: olive oil, salt, black pepper, paprika, lemon or splash of vinegar as needed

Instructions

1. Prep the vegetables: cut 12 oz Signature SELECT/FARMS Mini Baby Gold Potatoes ($2.99 per 1.5 lb bag) in half, trim 1 bunch Green Asparagus ($3.99 sale), thinly slice 1/2 Organic Yellow Onion ($1.87 each), mince 2 cloves O Organics Fresh Garlic, and finely chop 1/2 bunch Cal-Organic Farms Organic Cilantro ($2.49). If using it, slice a few O Organics Basil Fresh leaves ($2.49).
2. Heat the oven to 425°F. Toss the 12 oz halved potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika. Spread on a sheet pan and roast for 15 minutes.
3. Pat dry 1 lb Fresh Wild Pacific Rockfish Fillet ($6.99 sale). Mix the chopped 1/2 bunch cilantro, minced 2 cloves garlic, 1 teaspoon olive oil, 1/4 teaspoon salt, black pepper, and a squeeze of lemon or small splash of vinegar into a rough herb paste.
4. After the potatoes have roasted 15 minutes, push them to one side of the pan. Add the 1 lb rockfish to the open side and roast 8 to 10 minutes, depending on thickness, until the fish flakes easily.
5. While the fish roasts, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced 1/2 onion and cook 2 minutes. Add the trimmed 1 bunch asparagus, 2 tablespoons water, a pinch of salt, and black pepper; sauté 4 to 5 minutes until crisp-tender. Toss in the optional basil at the end.
6. Serve the roasted cilantro-garlic rockfish with the crispy potatoes and sautéed asparagus-onion mixture. Spoon any juices from the fish over the potatoes for extra flavor.

Ingredients

• O Organics Tofu Extra Firm 14 oz $3.49
• Organic Green Acorn Squash 1 squash $2.99
• Organic Red Cabbage 1/2 small head $4.98
• Signature Select Whole Baby Bella Crimini Mushrooms 8 oz $4.49
• Carrots Prepackaged 2 medium carrots $2.99
• Organic Green Onions 1 Bunch 3 green onions $1.99
• O Organics Fresh Garlic Bulbs 3 Count 2 cloves $2.49
• Pantry: soy sauce, olive or neutral oil, honey or brown sugar, red pepper flakes, salt, black pepper as needed

Instructions

1. Prep everything first: halve 1 Organic Green Acorn Squash ($2.99), scoop out seeds, and cut into 1/2-inch slices or wedges. Drain 1 package O Organics Tofu Extra Firm 14 oz ($3.49), pat dry, and cut into cubes. Thinly slice 1/2 small Organic Red Cabbage ($4.98 each), slice 8 oz Signature Select Whole Baby Bella Crimini Mushrooms ($4.49), peel and thinly slice 2 medium carrots from the Carrots Prepackaged bag ($2.99), slice 3 Organic Green Onions ($1.99), and mince 2 cloves garlic.
2. Heat the oven to 425°F. Toss the acorn squash with 1 tablespoon oil, 1/2 teaspoon salt, and black pepper. Spread on a sheet pan and roast 20 to 25 minutes, flipping once, until tender and browned at the edges.
3. While the squash roasts, make a quick stir-fry sauce: mix 3 tablespoons soy sauce, 1 teaspoon honey or brown sugar, 1/4 teaspoon red pepper flakes, 2 tablespoons water, and the minced 2 cloves garlic.
4. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the cubed 14 oz tofu and cook 6 to 8 minutes, turning occasionally, until golden on several sides. Remove to a plate.
5. Add another small drizzle of oil if needed. Stir-fry the sliced mushrooms for 3 minutes, then add the sliced carrots and sliced 1/2 head red cabbage. Cook 3 to 4 minutes until the cabbage is wilted but still has some bite.
6. Return the browned tofu to the skillet. Pour in the soy-garlic sauce and toss for 1 to 2 minutes until everything is glossy. Add the sliced 3 green onions and cook 30 seconds more.
7. Serve the savory tofu and vegetable stir-fry with the roasted acorn squash on the side, or tuck the squash wedges right into the bowls.

Ingredients

• Chef's Counter Cilantro Lime Chicken Thigh 16 oz $4.99 sale
• Signature SELECT/FARMS Mini Multi Color Potatoes 12 oz $2.99
• Signature SELECT/FARMS Spinach 8 oz $1.50 sale
• Organic Red Bell Pepper 1 pepper $2.49
• NatureSweet D’Vines Fresh Cherry Tomatoes on the Vine 9 oz $4.99
• Organic Yellow Onion 1/2 onion $1.87
• O Organics Fresh Garlic Bulbs 3 Count 2 cloves $2.49
• Pantry: olive oil, salt, black pepper, smoked paprika, splash of vinegar or lemon as needed

Instructions

1. Prep the ingredients: halve 12 oz Signature SELECT/FARMS Mini Multi Color Potatoes ($2.99 per 1.5 lb bag), thinly slice 1/2 Organic Yellow Onion ($1.87 each), slice 1 Organic Red Bell Pepper ($2.49), mince 2 cloves O Organics Fresh Garlic, and rinse 8 oz Signature SELECT/FARMS Spinach ($1.50 sale) if needed. Keep 9 oz NatureSweet D’Vines Cherry Tomatoes ($4.99) whole.
2. Bring a medium pot of salted water to a boil. Add the 12 oz halved potatoes and simmer 10 to 12 minutes until just tender. Drain well.
3. While the potatoes cook, heat a large skillet over medium-high heat with 1 tablespoon olive oil. Add the 16 oz Chef's Counter Cilantro Lime Chicken Thigh ($4.99 sale) and cook 5 to 6 minutes per side, adjusting for thickness, until browned and cooked through. Transfer to a plate to rest.
4. In the same skillet, add the sliced 1/2 onion and sliced 1 red bell pepper with another drizzle of oil if needed. Cook 3 minutes. Add the whole 9 oz cherry tomatoes, minced 2 cloves garlic, 1/4 teaspoon smoked paprika, a pinch of salt, and black pepper. Cook 4 to 5 minutes until the tomatoes begin to blister and soften.
5. Add the drained potatoes to the skillet and toss them in the tomato-pepper mixture for 2 minutes so they pick up flavor and color. Stir in the 8 oz spinach and cook just until wilted, about 1 minute. Add a small splash of vinegar or lemon to brighten.
6. Slice or leave whole the rested 16 oz cilantro-lime chicken thighs, then return them to the skillet briefly to warm through. Serve the chicken over the warm potato, spinach, pepper, and blistered tomato mixture.