Careme Recipes

Ingredients

• Simple Truth Organic® Whole Carrots Bag, 2 lb ~3/4 lb carrots (about 4–5 medium) $2.79
• Green Cabbage ~3/4 lb (about 6 cups chopped) $0.89/lb
• Jumbo Sweet Onions 1/2 onion, thick slices $1.39/lb
• Organic Fresh Green Bell Pepper (or any bell pepper) 1 pepper, sliced $1.29
• Fresh Organic Limes - Each 2 limes $0.99
• Organic Cilantro 1/2 bunch (about 1/3 cup chopped) $1.19
• Spice World® Fresh Diced Garlic, 5 oz 1 tbsp $3.49
• Neutral oil (pantry) 2–3 tbsp
• Smoked paprika (pantry) 1 tsp
• Ground cumin (pantry) 1/2 tsp
• Kosher salt + black pepper (pantry) to taste

Instructions

1. Heat oven to 425°F. Line a sheet pan.
2. Prep veg: slice carrots into sticks; chop cabbage into 2-inch pieces; slice onion and bell pepper.
3. Roast: toss all veg with 2–3 tbsp oil, 1 tsp smoked paprika, 1/2 tsp cumin, 1 tsp salt, and pepper. Spread in a single layer.
4. Bake 22–30 minutes, tossing once halfway, until carrots are tender and cabbage has browned edges.
5. Make drizzle: mix juice of 2 limes with 1 tbsp diced garlic, chopped cilantro, pinch of salt, and 1 tbsp oil (optional).
6. Serve: spoon lime-cilantro drizzle over hot roasted vegetables.

Ingredients

• Green Cabbage ~1/2 lb (about 4 cups shredded) $0.89/lb
• Simple Truth Organic® Whole Carrots Bag, 2 lb 2 medium carrots, thinly sliced $2.79
• Bok Choy 1 head, chopped $2.99
• Ginger Root 1 tbsp grated $3.79/lb
• Spice World® Fresh Diced Garlic, 5 oz 1 tbsp $3.49
• Green Onions 2, sliced $0.99
• Neutral oil (pantry) 2 tbsp
• Soy sauce (pantry) 2 tbsp
• Rice vinegar or lime juice (pantry / from list) 1 tbsp (or juice of 1/2 lime)
• Honey or sugar (pantry) 1 tsp
• Cornstarch (pantry) 1 tsp
• Sesame oil (pantry, optional) 1 tsp
• Chili flakes (pantry, optional) to taste

Instructions

1. Make sauce: whisk soy sauce, vinegar (or lime), honey/sugar, cornstarch, 2 tbsp water, and optional sesame oil/chili flakes.
2. Heat a large skillet/wok on medium-high. Add 1 tbsp oil.
3. Sauté carrots 2 minutes, then add cabbage; cook 3–4 minutes until slightly softened with some browned edges.
4. Push veg to the side; add remaining 1 tbsp oil. Add ginger and garlic; stir 20 seconds until fragrant.
5. Add bok choy stems first 1 minute, then leaves 1 minute.
6. Pour in sauce and toss 1–2 minutes until glossy and thickened. Stir in green onions.
7. Serve hot (great over rice or noodles if you have them).

Ingredients

• Organic Cauliflower, 1 ct 1 head $3.99
• Fresh Ripe Whole Pineapple, 1 ct ~1 1/2 cups diced pineapple $2.99 sale (reg $3.49)
• Fresh Organic Limes - Each 2 limes $0.99
• Organic Cilantro 1/3 cup chopped $1.19
• Jumbo Sweet Onions 2 tbsp finely diced $1.39/lb
• Spice World® Fresh Diced Garlic, 5 oz 1 tbsp $3.49
• Fresh Jalapeno Peppers (optional) 1 small, minced $0.99/lb
• Neutral oil (pantry) 2–3 tbsp
• Smoked paprika (pantry) 1 tsp
• Ground cumin (pantry) 1/2 tsp
• Kosher salt + black pepper (pantry) to taste

Instructions

1. Prep cauliflower: trim leaves. Slice cauliflower into 2 thick “steaks” (about 3/4–1 inch). Reserve loose florets for another use.
2. Season: brush both sides with oil. Sprinkle with smoked paprika, cumin, salt, and pepper.
3. Heat grill to medium-high; oil grates.
4. Grill cauliflower: cook 5–7 minutes per side, moving carefully, until well-marked and tender (close lid if possible to help cook through).
5. Make salsa: combine diced pineapple, diced onion, chopped cilantro, 1 tbsp garlic, lime juice (start with 1 lime, add more to taste), jalapeño (optional), and a pinch of salt.
6. Serve: top grilled cauliflower steaks with pineapple-lime salsa. Add extra lime wedges from the second lime.