Careme Recipes

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs 10–12 oz, boneless/skinless, cut bite-size $2.79/lb (sale)
• Organic White Sweet Potatoes 3/4 lb, peeled and 1/2-inch cubes $2.79/lb
• Fresh Green Beans - Bag 6 oz, trimmed and halved $2.19 per 1 lb bag
• Organic Ginger Root 1 tbsp, finely minced $3.99/lb
• Organic Garlic 2 cloves, minced $6.99/lb
• Green Onions 2, sliced (greens reserved) $0.99 each
• Thai red curry paste 2–3 tbsp -
• Coconut milk (unsweetened, full-fat) 1 can (13.5 oz) -
• Fish sauce (or soy sauce) 1–1.5 tbsp -
• Brown sugar (or maple) 1 tsp -
• Lime or rice vinegar 1–2 tsp, to taste -
• Neutral oil 1–2 tbsp -
• Jasmine rice 3/4–1 cup dry (for 2) -

Instructions

1. Cook rice per package (start with 3/4–1 cup dry).
2. Heat 1 tbsp oil in a deep skillet over medium-high. Season chicken lightly with salt. Sear 3–4 min until just browned; transfer to a plate (it will finish in sauce).
3. Add 1 tsp oil if needed. Sauté ginger, garlic, and white/light-green parts of green onions 30–45 sec until fragrant. Stir in curry paste; toast 30 sec.
4. Pour in coconut milk, 1/3 cup water, fish sauce, and brown sugar. Bring to a gentle simmer.
5. Add sweet potatoes; simmer 8–10 min until almost tender. Return chicken and add green beans. Simmer 5–7 min until chicken is cooked through and veggies are tender-crisp.
6. Balance to taste with lime (or rice vinegar) and a pinch of salt or more fish sauce.
7. Serve over rice; garnish with green onion tops.

Ingredients

• Fresh Wild Mussels 2 lb (serves 2 generously) $5.99/lb
• Organic Leeks (2–3 per bunch) 1 large leek, white/light green only, thinly sliced $3.99/lb
• Organic Garlic 2 cloves, minced $6.99/lb
• Unsalted butter (or olive oil) 2 tbsp -
• Dry white wine (or low-sodium chicken broth) 1 cup -
• Organic Cilantro 2 tbsp, chopped (for garnish; or use parsley if on hand) $1.39/ct
• Kroger® Russet Potatoes 5 lb bag 1.5 lb (about 2 large), cut into 1/2-inch fries $2.79/bag
• Neutral oil 3 tbsp for fries + 1 tsp for sheet -
• Sea salt & black pepper To taste -
• Lemon wedges or a splash of vinegar (optional) For finishing -
• Quick aioli (optional) 1/4 cup mayo + 1 grated garlic clove + squeeze lemon -

Instructions

1. Heat oven to 450°F. Toss potatoes with 3 tbsp oil, salt and pepper. Arrange on preheated, lightly oiled sheet pan. Roast 25–30 min, flipping once, until crisp and golden.
2. Meanwhile, scrub and debeard mussels; discard any cracked shells and any that stay open after a firm tap.
3. In a large pot, melt butter over medium. Sauté leeks 4–5 min until soft; add garlic 30 sec.
4. Add wine (or broth); bring to a boil. Season lightly. Add mussels, cover, and steam 4–6 min, shaking once or twice, until most have opened. Discard any that do not open.
5. Taste broth and adjust salt/pepper; finish with chopped cilantro and a squeeze of lemon/vinegar if using.
6. Serve mussels in bowls with plenty of broth; add fries on the side. Optional: quick aioli for dipping.

Ingredients

• Simple Truth® Natural Lamb Shoulder 10–12 oz, sliced thin against the grain $8.99/lb (sale)
• Organic Baby Bok Choy 3/4 lb, halved lengthwise then cut into 2-inch pieces $2.99/lb
• Zucchini 1 medium (~8 oz), matchsticks or half-moons $1.69/lb
• Organic Ginger Root 1 tbsp, finely minced $3.99/lb
• Organic Garlic 2–3 cloves, minced $6.99/lb
• Green Onions 2, sliced (whites for stir-fry, greens to finish) $0.99 each
• Soy sauce (or tamari) 3 tbsp, divided -
• Rice vinegar 1 tbsp -
• Brown sugar or honey 1 tsp -
• Cornstarch 2 tsp, divided -
• Baking soda (tenderizer) 1/4 tsp -
• Neutral high-heat oil 2–3 tbsp, divided -
• Cooked rice From 3/4 cup dry, for 2 -

Instructions

1. Cook rice per package.
2. Velvet the lamb: Toss sliced lamb with 1 tbsp soy sauce, 1 tsp cornstarch, 1/4 tsp baking soda, and 1 tsp oil. Marinate 15 minutes while you prep veggies.
3. Make sauce: Mix 2 tbsp soy sauce, rice vinegar, brown sugar, 1 tsp cornstarch, and 2 tbsp water.
4. Heat 1 tbsp oil in a large skillet/wok over high until just smoking. Stir-fry lamb in a single layer 1–2 min per side until browned but still pink in spots; remove to a plate.
5. Add 1 tbsp oil. Stir-fry ginger, garlic, and green onion whites 30 sec. Add zucchini; cook 1–2 min. Add bok choy; cook 2–3 min until greens wilt and stalks crisp-tender.
6. Return lamb and any juices. Stir sauce; add to pan and toss 30–60 sec until glossy and just cooked through. Adjust seasoning.
7. Serve over rice; top with green onion greens.