Careme Recipes

Ingredients

• Kevin's Natural Foods Korean BBQ Chicken Breast, 16 OZ 1 package $9.99
• Broccoli Crowns 1 large bunch, cut into bite-size florets with peeled stems sliced $2.89
• Organic Green Cabbage 1/2 small head, very thinly sliced $1.10
• Lime 1, halved $0.49
• Cilantro Bunch 1/2 bunch, leaves and tender stems chopped $0.99
• Green Onion 2, thinly sliced $1.29
• Sweet Onion 1/2 medium, thinly sliced $1.43
• Pantry item: jasmine or long-grain rice 1 cup dry
• Pantry item: rice vinegar 2 tablespoons
• Pantry item: neutral oil 2 tablespoons
• Pantry item: soy sauce 1 teaspoon
• Pantry item: honey or sugar 1 teaspoon
• Pantry item: toasted sesame oil 1 teaspoon
• Pantry item: sesame seeds 1 teaspoon
• Pantry item: red pepper flakes pinch
• Pantry item: kosher salt to taste
• Pantry item: black pepper to taste

Instructions

1. Preheat the oven to 425°F. Rinse 1 cup dry jasmine or long-grain rice and cook it with 1 1/4 cups water according to package directions. When cooked, keep the rice covered off the heat so it stays fluffy.
2. While the rice cooks, cut 1 large bunch broccoli crowns into bite-size florets and peel and slice the stems. Toss the broccoli with 1 tablespoon neutral oil, a pinch of kosher salt, and a few grinds of black pepper. Spread it on a sheet pan so the pieces are not crowded.
3. Roast the broccoli at 425°F for 18 to 22 minutes, turning once, until the edges are browned and the stalks are tender but not mushy. The charred tips add needed bitterness and texture against the sweet chicken.
4. While the broccoli roasts, make the quick slaw. Very thinly slice 1/2 small head organic green cabbage and 1/2 medium sweet onion. In a bowl, toss the cabbage and onion with 2 tablespoons rice vinegar, 1 teaspoon honey or sugar, 1 teaspoon soy sauce, the juice of 1/2 lime, 1 teaspoon toasted sesame oil, and a pinch of red pepper flakes. Let it sit and soften slightly while the rest cooks.
5. Warm 1 package Kevin's Natural Foods Korean BBQ Chicken Breast in a skillet over medium heat according to package style, about 5 to 7 minutes, stirring gently so the sauce glazes the chicken without breaking it up too much. If it looks tight, add 1 tablespoon water to loosen the glaze.
6. Thinly slice 2 green onions and chop 1/2 bunch cilantro. Fluff the cooked rice with a fork. Taste the slaw and adjust with a little more salt or lime juice if needed.
7. To plate, spoon the rice into two wide shallow bowls. Arrange the glazed Korean BBQ chicken on one side, pile the roasted broccoli beside it, and mound the quick-pickled cabbage slaw high for volume and crunch. Sprinkle with the sliced green onion, chopped cilantro, and 1 teaspoon sesame seeds. Serve with the remaining 1/2 lime cut into wedges for squeezing at the table.
8. Optional wine pairing: serve with lightly chilled Riesling or Pinot Noir.

Ingredients

• Sockeye Salmon Fillets, 10 OZ 1 package $10.99
• Cauliflower 1 small head, cut into florets $3.99
• Organic Purple Stokes Sweet Potato 1 large, peeled and cut into 1-inch cubes $2.54
• Organic Dino Kale 1 bunch, stems removed and leaves sliced into ribbons $2.99
• Lemon 1 $0.89
• Organic Garlic, 3 CT 2 cloves, minced $2.89
• Organic Rosemary, 0.25 OZ 1 small sprig, finely chopped $1.29
• Pantry item: olive oil 3 tablespoons
• Pantry item: butter or olive oil 1 tablespoon
• Pantry item: milk or unsweetened plain yogurt 2 to 3 tablespoons
• Pantry item: Dijon mustard 1 teaspoon
• Pantry item: kosher salt to taste
• Pantry item: black pepper to taste
• NOBILO Sauvignon Blanc, 750 ML 1 bottle 15.99

Instructions

1. Preheat the oven to 425°F. Line a sheet pan if you like easier cleanup. Cut 1 small head cauliflower into florets and peel and cube 1 large organic purple Stokes sweet potato into 1-inch pieces. Toss the cauliflower and sweet potato with 1 1/2 tablespoons olive oil, 1/2 teaspoon kosher salt, and black pepper, then spread them out on the pan.
2. Roast the cauliflower and sweet potato for 25 to 30 minutes, turning once, until the sweet potato is tender and the cauliflower has browned edges. Keep the vegetables well spaced so they roast instead of steam.
3. While the vegetables roast, pat dry 1 package sockeye salmon fillets, about 10 ounces total. Season the salmon with kosher salt, black pepper, and finely chopped leaves from 1 small rosemary sprig. Zest 1 lemon and reserve the zest; cut the lemon in half.
4. Heat a skillet over medium-high heat with 1 tablespoon olive oil. Place the salmon skin-side down if it has skin. Sear for 4 to 5 minutes until crisp, then turn and cook 2 to 4 minutes more until just cooked through. Transfer to a warm plate and squeeze a little lemon juice over the top.
5. In the same skillet, lower the heat to medium. Add 1 tablespoon butter or olive oil and 2 minced garlic cloves. Stir for about 20 seconds, then add 1 bunch organic dino kale with the stems removed and the leaves sliced into ribbons. Season with a pinch of salt and sauté 3 to 5 minutes until wilted but still vivid green. Finish with 1 teaspoon lemon juice.
6. When the roasted cauliflower and sweet potato are tender, transfer them to a bowl or pot. Mash with 2 to 3 tablespoons milk or unsweetened plain yogurt, 1 teaspoon Dijon mustard, half the reserved lemon zest, a pinch of salt, and black pepper. Mash until mostly smooth with a little texture remaining.
7. Taste all components. Add more lemon juice, salt, or pepper where needed. The mash should be silky and savory-sweet, the kale bright, and the salmon well seasoned.
8. To plate, swipe or spoon a bed of the cauliflower-sweet potato mash onto each plate. Lean a salmon fillet over the mash, then twirl or mound the sautéed kale to one side for height. Finish with the remaining lemon zest and a few drops of olive oil for shine. Serve with lemon wedges from the remaining lemon half.
9. Optional wine pairing: serve with Sauvignon Blanc or Chardonnay.

Ingredients

• Whole Foods Market Kitchens Tandoori Spiced Boneless Skinless Chicken Breasts 1 package $7.99
• Organic Carrot Bag, 16 OZ 1/2 bag, about 8 ounces, peeled and cut on the bias $1.69
• Organic Green Cabbage 1/2 small head, cut into wedges or thick ribbons $1.10
• Organic Slicing Cucumbers 1, diced small $1.99
• Cilantro Bunch 1/2 bunch, chopped $0.99
• Lime 1 $0.49
• Organic Garlic, 3 CT 1 clove, grated $2.89
• Pantry item: plain yogurt 3/4 cup
• Pantry item: olive oil 1 tablespoon
• Pantry item: cumin 1/2 teaspoon
• Pantry item: kosher salt to taste
• Pantry item: black pepper to taste
• Pantry item: naan or cooked rice for serving
• Charles Smith Wines Kung Fu Girl Riesling, 750 ML 1 bottle 13.59

Instructions

1. Preheat the oven to 425°F. Pull 1 package tandoori spiced boneless skinless chicken breasts from the refrigerator so it loses a bit of chill. On a cutting board, peel and cut about 8 ounces carrots from 1/2 bag on a sharp bias into elongated pieces for better presentation. Cut 1/2 small head organic green cabbage into wedges or thick ribbons that will roast without collapsing.
2. Toss the carrots and cabbage with 1 tablespoon olive oil, 1/2 teaspoon cumin, a pinch of kosher salt, and black pepper. Spread them on a sheet pan, keeping the cabbage in larger pieces so the edges char while the centers stay juicy.
3. Nestle the tandoori chicken onto the same pan, or use a second small pan if needed to avoid crowding. Roast at 425°F for 20 to 25 minutes, flipping the vegetables once, until the chicken is cooked through and the carrots are tender with caramelized spots. If the cabbage needs more color, give it an extra 3 to 5 minutes after the chicken comes out to rest.
4. While the pan roasts, make the cooling yogurt. In a bowl combine 3/4 cup plain yogurt, 1 small diced organic slicing cucumber, 1 grated garlic clove, 1/2 bunch chopped cilantro, the juice of 1/2 lime, a pinch of kosher salt, and black pepper. Stir well and chill or hold cool. If you like a looser sauce, add 1 tablespoon water.
5. Warm naan or prepare a modest amount of rice if using. Slice the rested tandoori chicken breasts against the grain into thick strips so the spice coating is visible on the cut faces.
6. Taste the roasted vegetables and season with a squeeze of the remaining 1/2 lime and another pinch of salt if needed. The lime lifts the sweetness of the carrots and the brassica notes of the cabbage.
7. To plate, spread a generous spoonful of cucumber-cilantro yogurt on each plate or in each shallow bowl. Arrange the sliced tandoori chicken partly over the yogurt, then fan the roasted carrots and stack the cabbage alongside for height and color contrast. Serve naan folded at the side, or spoon rice neatly underneath. Finish with extra cilantro if you have it.
8. Optional wine pairing: serve with Gewurztraminer or Pinot Gris.