Careme Recipes

Ingredients

• Boneless skinless chicken thighs 1 pack, about 1 lb $6.49
• Organic carrot bag, 16 OZ 8 oz $1.69
• Organic green cabbage 1/2 small head or about 10 oz $1.10
• Navel oranges 2 $1.99
• Green onion 2 stalks $1.39
• Lime 1 $0.59
• Organic garlic, 3 CT 2 cloves $2.89
• Organic thyme bunch 1 tsp leaves $1.99
• Olive oil 2 tbsp pantry
• Honey or brown sugar 1 tbsp pantry
• Salt and black pepper to taste pantry

Instructions

1. Prep 1 pack boneless skinless chicken thighs (about 1 pound, $6.49) by patting dry and seasoning with 1 teaspoon salt, 1/2 teaspoon black pepper, 2 grated garlic cloves from 1 package organic garlic ($2.89), and 1 teaspoon thyme leaves from 1 organic thyme bunch ($1.99). Let sit while you prep the vegetables.
2. Heat the oven to 425°F. Peel and cut 8 ounces organic carrots from 1 organic carrot bag, 16 ounces ($1.69) into sticks. Toss the carrots with 1 tablespoon olive oil, 1/2 teaspoon salt, and a little pepper on a sheet pan.
3. Roast the 8 ounces carrots at 425°F for 10 minutes before adding the chicken so both finish together.
4. While the carrots get started, shred 1/2 small head organic green cabbage, about 10 ounces, from 1 cabbage ($1.10). Thinly slice 2 green onions from 1 bunch ($1.39). Zest and juice 1 navel orange and segment the second navel orange from 2 total oranges ($1.99 each). Juice 1 lime ($0.59).
5. Make the slaw by tossing the 10 ounces shredded cabbage and sliced green onions with the juice of 1 lime, the segments from 1 orange, 1 tablespoon olive oil, and a pinch of salt. Set aside so it softens slightly.
6. In a large oven-safe skillet, heat 1 tablespoon olive oil over medium-high. Sear the seasoned 1 pound chicken thighs for 3 to 4 minutes on the first side until browned. Flip and cook 2 minutes more.
7. Stir together the zest and juice of 1 orange, 1 tablespoon honey or brown sugar, and 2 tablespoons water. Pour the orange glaze around the chicken in the skillet.
8. Move the skillet chicken and the sheet pan carrots into the 425°F oven. Roast the chicken for 10 to 12 minutes, until the thickest pieces reach 165°F, and continue roasting the carrots until tender and caramelized, about 20 to 22 minutes total.
9. Rest the chicken 5 minutes. If needed, return the skillet to the stove for 1 minute to reduce the orange glaze to a syrupy spoonable sauce.
10. Serve the 1 pound orange-thyme chicken over the roasted 8 ounces carrots with the orange-cabbage slaw on the side. Spoon the reduced glaze over the chicken just before serving.

Ingredients

• Cod fillets, 10.5 OZ 1 pack $10.99
• Zucchini squash 2 medium $1.99
• Organic tomato on the vine 2 medium $3.32
• Organic garlic, 3 CT 2 cloves $2.89
• Organic shallots 1 small shallot $4.99
• Organic basil, 0.75 OZ 2 tbsp chopped $2.99
• Extra large Hass avocado 1 $2.69
• Lemon 1 $0.99
• Olive oil 2 tbsp pantry
• Crushed red pepper pinch pantry
• Salt and black pepper to taste pantry

Instructions

1. Prep 1 pack cod fillets, 10.5 ounces ($10.99), by patting dry and seasoning both sides with 3/4 teaspoon salt, 1/4 teaspoon black pepper, and the zest of 1 lemon ($0.99).
2. Slice 2 medium zucchini squash ($1.99 each) into half-moons. Dice 2 medium organic tomatoes on the vine ($3.32). Mince 2 garlic cloves from 1 package organic garlic ($2.89). Finely mince 1 small shallot from 1 package organic shallots ($4.99). Chop 2 tablespoons organic basil from 1 package ($2.99). Halve and slice 1 extra large Hass avocado ($2.69).
3. Heat 1 tablespoon olive oil in a large skillet over medium-high. Add the 2 sliced zucchini with a pinch of salt and sauté 4 to 5 minutes until lightly browned but still a little firm. Transfer to a plate.
4. Add another 1 tablespoon olive oil to the skillet. Add the minced shallot and minced garlic and cook 30 seconds.
5. Add the diced 2 tomatoes, a pinch of crushed red pepper, 1/4 teaspoon salt, and 2 tablespoons water. Cook 4 to 5 minutes until the tomatoes slump into a quick rustic sauce.
6. Nestle the seasoned 10.5 ounces cod into the tomato mixture. Cover and cook over medium-low for 5 to 7 minutes, depending on thickness, until the cod flakes easily.
7. Return the sautéed zucchini to the pan for the last 1 minute to warm through. Squeeze in half the lemon juice from the 1 lemon and scatter in the 2 tablespoons chopped basil.
8. Plate the cod with the tomato-basil pan sauce and zucchini. Serve the sliced 1 avocado on the side with the remaining lemon half squeezed over it and a pinch of salt.
9. If you want a heartier plate, spoon the sauce and zucchini under the fish so the cod stays intact and everything eats like a composed skillet supper.

Ingredients

• Boneless pork loin chop 2 chops, about 12 oz total $6.99
• Japanese sweet potato 2 medium $1.89
• Organic Gala apples 2 $2.49
• Sweet onion 1 medium $1.43
• Organic rosemary bunch 1 tsp chopped $2.99
• Lemon 1/2 $0.99
• Olive oil 2 tbsp pantry
• Butter 1 tbsp pantry
• Salt and black pepper to taste pantry

Instructions

1. Heat the oven to 425°F. Scrub and cut 2 medium Japanese sweet potatoes ($1.89 each) into 1-inch wedges. Toss the wedges with 1 tablespoon olive oil, 1/2 teaspoon salt, and a few grinds of black pepper on a sheet pan.
2. Roast the 2 sweet potatoes at 425°F for 25 to 30 minutes, flipping once, until browned and tender.
3. While the potatoes roast, pat dry 2 boneless pork loin chops, about 12 ounces total, from 1 package ($6.99). Season both sides with 3/4 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon chopped rosemary from 1 organic rosemary bunch ($2.99).
4. Thinly slice 1 medium sweet onion ($1.43). Core and slice 2 organic Gala apples ($2.49) into wedges. Keep the apple slices fairly thick so they hold their shape.
5. Heat 1 tablespoon olive oil in a large skillet over medium-high. Add the 2 seasoned pork chops and sear 3 to 4 minutes on the first side. Flip and cook 2 to 3 minutes on the second side until just cooked through, about 140 to 145°F. Transfer the chops to a plate to rest.
6. Reduce the skillet heat to medium. Add 1 tablespoon butter, the sliced 1 sweet onion, and a pinch of salt. Cook 4 minutes until the onion begins to soften and color.
7. Add the sliced 2 apples and cook 3 to 4 minutes more, tossing gently, until the apples are glossy and lightly caramelized but not mushy.
8. Squeeze in the juice of 1/2 lemon ($0.99) and 2 tablespoons water to loosen the skillet juices. Stir and scrape up any browned bits.
9. Return the rested pork chops and any juices to the skillet for 1 minute to coat with the apple-onion mixture.
10. Serve the 2 pork chops with the apple-onion pan topping and the roasted 2 Japanese sweet potatoes on the side.