Careme Recipes

Ingredients

• DRAPER VALLEY FARMS® Boneless Skinless Chicken Thighs 1 lb $6.99 (1 lb)
• Organic Russet Potatoes 1 lb $2.29 (1 lb)
• Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, sliced $4.49 (8 oz)
• Organic Kale 6–8 oz (about half the bunch), stems removed, chopped $2.99 (1 lb)
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79 (3 ct)
• Organic Yellow Peeled Onion 1/2 onion, thinly sliced $1.99 (each)
• Pantry: Dijon mustard 2 Tbsp
• Pantry: chicken broth (or water) 1/2 cup
• Pantry: olive oil 2 Tbsp
• Pantry: butter 2 Tbsp
• Pantry: milk or cream (optional) 2–4 Tbsp
• Pantry: lemon (optional) 1/2, for kale
• Pantry: salt & black pepper to taste
• Pantry: dried thyme (or fresh if you have it) 1/2 tsp

Instructions

1. Prep: Pat dry 1 lb boneless skinless chicken thighs; season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Slice 8 oz baby bella mushrooms. Thinly slice 1/2 yellow onion. Mince 2 garlic cloves. Peel and cut 1 lb russet potatoes into 1-inch chunks. Strip stems and chop 6–8 oz kale.
2. Stove (potatoes): Put 1 lb potato chunks in a pot, cover with cold salted water by 1 inch, bring to a boil, then simmer until very tender, 12–15 minutes.
3. Stove (sear chicken): While potatoes cook, heat 1 Tbsp olive oil in a large skillet over medium-high. Add the chicken thighs in a single layer and sear until well browned, 4–5 minutes per side (8–10 minutes total). Transfer to a plate.
4. Stove (mushroom-onion base): Reduce heat to medium. Add 1 Tbsp olive oil if the pan is dry. Add sliced mushrooms and sliced onion with a pinch of salt; cook, stirring, until mushrooms brown and onions soften, 6–8 minutes. Add minced garlic and 1/2 tsp thyme; cook 30 seconds.
5. Stove (pan sauce): Stir in 2 Tbsp Dijon mustard. Pour in 1/2 cup chicken broth; scrape up browned bits. Simmer 2 minutes. Return chicken (and any juices) to the skillet; simmer gently until chicken is cooked through (165°F), 4–6 minutes. Off heat, swirl in 1 Tbsp butter for gloss (optional but great).
6. Stove (mash): Drain potatoes well. Mash with 1 Tbsp butter, 2–4 Tbsp milk/cream (optional), and salt/pepper to taste. Keep warm.
7. Stove (garlicky kale): In a second skillet (or quickly in the same pan after removing chicken), heat 1 tsp olive oil. Add chopped kale with a pinch of salt and a splash of water; cover and steam 2 minutes, then uncover and sauté 2–3 minutes. Finish with a squeeze of lemon (about 1–2 tsp) and a pinch of pepper.
8. Serve: Spoon mashed potatoes onto plates, top with chicken and mushroom-mustard sauce, and pile kale on the side.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 1 lb $7.99 (1 lb, sale)
• Fresh Organic On the Vine Tomatoes 1 lb, diced $3.99 (1 lb)
• Organic Broccoli Bunch 1 lb, cut into florets $3.49 (1 lb)
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $2.79 (3 ct)
• Organic Yellow Peeled Onion 1/2 onion, finely chopped $1.99 (each)
• Pantry: olive oil 3 Tbsp
• Pantry: red pepper flakes 1/4 tsp (optional)
• Pantry: pitted olives (black or green) 1/3 cup, chopped
• Pantry: capers (optional but great) 1 Tbsp
• Pantry: lemon 1, zested and juiced
• Pantry: dried oregano 1/2 tsp
• Pantry: salt & black pepper to taste

Instructions

1. Prep: Heat oven to 450°F. Cut 1 lb broccoli into florets. Dice 1 lb tomatoes. Finely chop 1/2 onion. Mince 3 garlic cloves. Zest and juice 1 lemon. Chop 1/3 cup olives; rinse 1 Tbsp capers if using. Pat dry 1 lb rockfish; season with 3/4 tsp salt and 1/2 tsp black pepper.
2. Oven (broccoli): Toss broccoli florets with 1 Tbsp olive oil, 1/2 tsp salt, and pepper. Roast on a sheet pan until browned and crisp-tender, 14–18 minutes, tossing once halfway.
3. Stove (start relish): While broccoli roasts, heat 1 Tbsp olive oil in a skillet over medium. Add chopped onion with a pinch of salt; cook 3–4 minutes. Add minced garlic and 1/4 tsp red pepper flakes (optional); cook 30 seconds.
4. Stove (tomato-olive relish): Add diced tomatoes, 1/2 tsp oregano, and a pinch of pepper. Simmer until saucy but still fresh, 6–8 minutes. Stir in chopped olives, 1 Tbsp capers (optional), 1 tsp lemon zest, and 1–2 Tbsp lemon juice. Taste and adjust salt (olives/capers vary). Keep warm on low.
5. Stove (sear fish): In a second skillet (or wipe out and reuse), heat 1 Tbsp olive oil over medium-high. Add rockfish and sear until golden, 3–4 minutes per side (time depends on thickness) until it flakes easily and is opaque.
6. Serve: Plate roasted broccoli. Top rockfish with warm tomato-olive relish. Finish everything with a small drizzle of olive oil (about 1 tsp total) and an extra squeeze of lemon if you like.

Ingredients

• Simple Truth® Natural Lamb Shoulder 1 lb, cut into 1-inch chunks $10.99 (1 lb, sale)
• Sweet Potato 1 lb, peeled and cut into 3/4-inch cubes $2.49 (1 lb)
• Organic Spinach 5–6 oz (about half a clamshell/bag) $3.49 (1 ct)
• Organic Ginger Root 1 Tbsp, grated $5.99 (1 lb)
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $2.79 (3 ct)
• Organic Yellow Peeled Onion 1/2 onion, sliced $1.99 (each)
• Pantry: curry powder 2 Tbsp
• Pantry: coconut milk 1 can (13.5–14 oz)
• Pantry: chicken or vegetable broth (or water) 1/2 cup
• Pantry: fish sauce or soy sauce (optional) 1 tsp
• Pantry: brown sugar or honey (optional) 1 tsp
• Pantry: lime (or lemon) 1/2, juiced
• Pantry: salt & black pepper to taste
• Pantry: cooked rice (for serving) about 1 cup dry rice worth cooked (or use ready rice)

Instructions

1. Prep: Cut 1 lb lamb shoulder into 1-inch chunks. Peel and cube 1 lb sweet potato into 3/4-inch pieces. Slice 1/2 onion. Mince 3 garlic cloves. Grate 1 Tbsp ginger. Rinse 5–6 oz spinach. If serving with rice, start cooking it now (or heat ready rice).
2. Stove (brown lamb): Heat 1 Tbsp neutral oil (or olive oil) in a large pot over medium-high. Season lamb with 3/4 tsp salt and 1/2 tsp pepper. Brown lamb in a single layer (work in batches if needed), 4–6 minutes total. Transfer to a bowl.
3. Stove (build curry base): Reduce heat to medium. Add sliced onion with a pinch of salt; cook 3–4 minutes. Add minced garlic and grated ginger; cook 30 seconds. Stir in 2 Tbsp curry powder and cook 30 seconds to bloom.
4. Stove (simmer): Add browned lamb back in. Pour in 1 can coconut milk plus 1/2 cup broth/water; stir well. Add sweet potato cubes. Bring to a gentle simmer, then cover and cook 18–25 minutes, stirring occasionally, until sweet potato is tender and lamb is tender (small chunks cook faster).
5. Finish: Stir in 1 tsp fish sauce or soy sauce (optional) and 1 tsp brown sugar or honey (optional) to balance. Add spinach (5–6 oz) and stir until just wilted, 1–2 minutes. Turn off heat and add juice of 1/2 lime. Taste and adjust salt/acid.
6. Serve: Spoon curry over rice (or alongside). If you have extra lime, serve wedges at the table.