Careme Recipes

Ingredients

• NORTHWEST FARMS Bone In Chicken Thighs 1 pack (about 1.5-2 lb) 5.49
• PRODUCE Organic Carrot Bag, 16 OZ 8 oz 1.69
• PRODUCE Organic Baby Bella Whole Mushrooms, 8 OZ 1 pack (8 oz), halved if large 3.10
• PRODUCE Yellow Potato 3 medium, cut into 1-inch chunks 1.49
• Italian Parsley Bunch 1/2 bunch, finely chopped 1.29
• PRODUCE Lemon 1 0.89
• PRODUCE Yellow Onion 1/2 medium, sliced 1.49
• PRODUCE Organic Garlic, 3 CT 2 cloves, minced 2.89
• Pantry olive oil 2 tablespoons
• Pantry Dijon mustard 1 teaspoon
• Pantry chicken stock or water 1/3 cup
• Pantry kosher salt to taste
• Pantry black pepper to taste

Instructions

1. Preheat the oven to 425°F. Pat 1 pack bone-in chicken thighs dry very well and season all over with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
2. Cut 3 medium yellow potatoes into 1-inch chunks, peel and cut 8 ounces organic carrots on a bias into 2-inch pieces, halve 1 pack of baby bella mushrooms if large, slice 1/2 medium yellow onion, mince 2 garlic cloves, finely chop 1/2 bunch Italian parsley, and zest and juice 1 lemon separately.
3. Toss the 3 chopped yellow potatoes and 8 ounces carrots with 1 tablespoon olive oil, a pinch of salt, and a few grinds of black pepper on a sheet pan or roasting dish. Roast for 10 minutes to get a head start.
4. Push the potatoes and carrots to the sides, add the seasoned chicken thighs skin-side up, and scatter the halved mushrooms and sliced 1/2 yellow onion around them. Drizzle the mushrooms and onion with the remaining 1 tablespoon olive oil. Roast for 25 to 30 minutes, until the chicken is deeply golden and the thickest part reaches 175°F and the vegetables are tender.
5. Transfer the chicken to a warm plate to rest for 5 minutes. Move the roasted potatoes, carrots, mushrooms, and onion to a serving platter, keeping the colors distinct instead of piling everything into a mound.
6. Place the roasting pan over medium heat on the stove if safe to do so, or scrape the pan juices into a skillet. Add the 2 minced garlic cloves and cook for 30 seconds. Stir in 1/3 cup chicken stock or water, the lemon zest, 2 tablespoons lemon juice, and 1 teaspoon Dijon mustard. Simmer for 2 to 3 minutes until lightly reduced and glossy. Stir in the chopped parsley.
7. Plate a bed of roasted yellow potatoes and carrots, lean 2 to 3 chicken thighs per plate slightly off-center, and spoon the mushrooms and onion around them. Drizzle the parsley-lemon pan sauce over the chicken and around the plate for a restaurant-style finish.

Ingredients

• 365 by Whole Foods Market Ground Pork NAE, 16 OZ 1 pack (16 oz) 5.99
• PRODUCE Organic Napa Cabbage 1/2 head, thinly sliced 1.99
• PRODUCE Organic Bok Choy 1 head, stems and leaves separated, chopped 2.99
• PRODUCE Organic Baby Bella Whole Mushrooms, 8 OZ 1/2 pack (4 oz), sliced 3.10
• PRODUCE Green Onion 4, sliced 1.39
• PRODUCE Organic Garlic, 3 CT 2 cloves, minced 2.89
• Maison Riviere Organic Ginger Puree, 2.8 OZ 1 tablespoon 3.99
• PRODUCE Lime 1 0.59
• Pantry neutral oil 1 tablespoon
• Pantry soy sauce or tamari 3 tablespoons
• Pantry rice vinegar 1 tablespoon
• Pantry honey or brown sugar 1 teaspoon
• Pantry red pepper flakes pinch, optional
• Pantry white or brown rice 1 cup dry
• Pantry kosher salt to taste

Instructions

1. Cook 1 cup dry rice according to package directions so it is ready when the stir-fry finishes. Fluff it and keep it warm.
2. Thinly slice 1/2 head napa cabbage, chop 1 head bok choy with stems and leaves kept separate, slice 4 green onions, slice 4 ounces mushrooms, mince 2 garlic cloves, and cut 1 lime into wedges.
3. In a small bowl, stir together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon ginger puree, 1 teaspoon honey or brown sugar, 2 tablespoons water, and a pinch of red pepper flakes if using.
4. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add 1 pack ground pork and cook for 5 to 6 minutes, breaking it into bite-size crumbles, until browned and cooked through.
5. Add the sliced mushrooms, the bok choy stems, and the sliced white parts of the green onions. Stir-fry for 2 minutes until the mushrooms soften and the stems turn glossy.
6. Add the minced garlic and sliced napa cabbage. Stir-fry for 2 more minutes until the cabbage begins to wilt but still keeps some crunch.
7. Add the bok choy leaves and the sauce mixture. Toss for 1 to 2 minutes until the leaves wilt and the sauce lightly coats the pork and vegetables. Taste and adjust with a squeeze of lime and a little salt only if needed.
8. Spoon the warm rice into shallow bowls, creating a neat mound on one side. Ladle the ginger-soy pork and vegetables beside and partly over the rice. Finish with the sliced green onion tops and extra lime wedges for brightness and color.

Ingredients

• SEAFOOD Sablefish Fillet 2 fillets, about 12 oz total 14.99
• PRODUCE Organic Delicata Squash 1 squash, seeded and sliced into half-moons 1.99
• PRODUCE Organic Fennel Bulb 1 bulb, thinly sliced 2.99
• PRODUCE Organic Dill Bunch 1/2 bunch, chopped 2.49
• PRODUCE Organic Lemon Bag 1 lemon 5.32
• PRODUCE Organic Loose Carrots 2 carrots, peeled into ribbons or thin slices 1.49
• PRODUCE Organic Baby Arugula Salad, 5 Ounce 2 cups 3.69
• Pantry cooked lentils 1 1/2 cups
• Pantry olive oil 2 1/2 tablespoons
• Pantry whole grain mustard 1 teaspoon
• Pantry honey 1 teaspoon
• Pantry kosher salt to taste
• Pantry black pepper to taste

Instructions

1. Preheat the oven to 425°F. Line a sheet pan for easy cleanup.
2. Halve and seed 1 delicata squash, then slice it into 1/2-inch half-moons. Thinly slice 1 fennel bulb, peel 2 carrots into ribbons or shave them thin, chop 1/2 bunch dill, zest and juice 1 lemon, and pat 2 sablefish fillets dry.
3. Toss the sliced delicata squash with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and black pepper. Spread it on the sheet pan in a single layer and roast for 15 minutes.
4. Meanwhile, in a bowl, combine 1 1/2 cups cooked lentils, half the sliced fennel, the carrot ribbons, 1 cup arugula, half the chopped dill, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon whole grain mustard, 1 teaspoon honey, and 1 tablespoon olive oil. Season with salt and pepper and toss gently so the vegetables stay distinct and fresh-looking.
5. After the squash has roasted 15 minutes, move it to the sides of the pan. Place the 2 sablefish fillets in the center, season them with salt and pepper, and drizzle with 1/2 tablespoon olive oil plus a little more lemon zest. Scatter the remaining fennel around the fish. Roast for 10 to 12 minutes until the fish is just opaque and flakes easily.
6. Rest the fish for 2 minutes. Fold the remaining 1 cup arugula and the rest of the dill into the warm lentil salad so the greens soften slightly but do not fully wilt.
7. Spoon the warm lentil-fennel salad onto each plate in a long bed. Arrange the roasted delicata squash alongside in a curved fan. Set a sablefish fillet on top of the lentils, then finish with a squeeze of lemon and any pan juices. The final plate should look layered, with pale fish, green dill and arugula, orange squash, and feathery fennel for contrast.