Careme Recipes

Ingredients

• 365 by Whole Foods Market Boneless Skinless Chicken Thighs 1 pack (about 16 oz) $6.49
• Organic Carrot Bag, 16 OZ 8 oz carrots, peeled if needed and cut on a bias into 2-inch pieces $1.69
• Organic Green Cabbage 1/2 small head, about 10 oz, thinly sliced $1.10
• Yellow Onion 1 small onion, thinly sliced $1.49
• Organic Lemons 1 lemon, zested and juiced $1.19
• Navel Oranges 1 orange, segmented, with 2 tablespoons juice reserved $1.99
• Organic Italian Parsley 2 tablespoons chopped $2.19
• Organic Garlic, 3 CT 2 cloves, finely chopped $2.89

Instructions

1. Preheat the oven to 425°F. Pat 1 pack boneless skinless chicken thighs dry and season all over with salt, black pepper, half the lemon zest, and 1 finely chopped garlic clove.
2. Toss 8 oz carrot pieces with oil, salt, and pepper on a sheet pan. Roast the carrots at 425°F for 15 minutes.
3. While the carrots start roasting, thinly slice 1 small yellow onion and 1/2 small head organic green cabbage. Segment 1 orange and reserve 2 tablespoons orange juice. Chop 2 tablespoons organic Italian parsley. Juice the 1 lemon.
4. Heat a large skillet over medium-high heat with a small drizzle of oil. Sear the seasoned chicken thighs for 4 to 5 minutes on the first side until browned. Flip and cook 2 minutes more, then transfer the chicken to the carrot tray.
5. Return the sheet pan to the oven and roast the chicken thighs with the carrots for 12 to 15 minutes, until the chicken is cooked through and the carrots are tender and caramelized at the edges.
6. Set the same skillet over medium heat. Add the sliced yellow onion and cook 2 minutes with a pinch of salt. Add the sliced cabbage and the remaining 1 chopped garlic clove. Cook 5 to 6 minutes, stirring, until the cabbage softens but still keeps a little bite.
7. Add the reserved 2 tablespoons orange juice and 1 tablespoon lemon juice to the cabbage skillet. Stir in the orange segments gently and cook 30 seconds just to warm through. Fold in half the chopped parsley and taste for salt and pepper.
8. Plate the warm orange-cabbage sauté in a loose bed on each plate. Slice the roasted chicken thighs if large and lean them over the cabbage. Arrange the roasted carrots alongside for height and color. Spoon any pan juices over the chicken and finish with the remaining parsley and a little extra lemon zest.
9. Serve with Sauvignon Blanc or Pinot Noir if you’d like a wine pairing.

Ingredients

• Atlantic Salmon Portions 2 Count 1 package (2 portions) $13.98
• Organic Japanese Sweet Potato 2 medium sweet potatoes, cut into wedges $2.54
• Organic Baby Bok Choy 1 package, halved lengthwise $2.99
• Organic Green Onion 2 stalks, thinly sliced $1.99
• Lime 1 lime, zested and juiced $0.59
• Organic Garlic, 3 CT 2 cloves, finely grated $2.89

Instructions

1. Preheat the oven to 425°F and line a sheet pan. Cut 2 medium organic Japanese sweet potatoes into long wedges. Toss the wedges with oil, salt, and pepper and spread them cut side down on the pan.
2. Roast the sweet potato wedges at 425°F for 22 to 28 minutes, turning once, until browned at the edges and creamy in the center.
3. While the potatoes roast, finely grate 2 garlic cloves, thinly slice 2 organic green onions, and zest and juice 1 lime.
4. Pat 1 package Atlantic salmon portions dry. In a small bowl, mix half the lime zest, 1 tablespoon lime juice, 1 grated garlic clove, a small drizzle of oil, salt, and pepper. Rub this over the salmon portions.
5. When the sweet potatoes have about 10 minutes left, push them to one side of the sheet pan and place the salmon on the open side. Roast 8 to 10 minutes, depending on thickness, until the salmon is just cooked and gently flakes.
6. As the salmon cooks, heat a large skillet over medium-high heat with a little oil. Add 1 package halved organic baby bok choy cut side down and sear 2 minutes until lightly charred.
7. Flip the bok choy, add the remaining grated garlic clove, 1 tablespoon water, and a pinch of salt, then cover and steam 2 minutes until the stems are crisp-tender. Finish with half the sliced green onions and a squeeze of lime juice.
8. Plate the bok choy slightly off-center as the green base. Set the roasted sweet potato wedges in a neat stack to one side. Place a salmon portion on top of or just beside the bok choy, brush with any glaze left on the pan, and scatter the remaining green onions and lime zest over the top for a clean finish.
9. Serve hot with Pinot Noir or Sauvignon Blanc.

Ingredients

• Better Chicken Ground Chicken, 16 OZ 1 pack (16 oz) $6.49
• Organic Orange Sweet Potato 2 medium sweet potatoes, cut into 1/2-inch rounds $2.54
• Organic Poblano Pepper 1 pepper, diced small $4.99
• Organic Green Cabbage 1/4 small head, thinly sliced $1.10
• Organic Yellow Onion 1 small onion, diced $2.99
• Organic Tomato On The Vine 2 tomatoes, diced $3.32
• Cilantro Bunch 1/4 cup chopped $0.99
• Lime 1 lime, juiced $0.59
• Organic Garlic, 3 CT 2 cloves, minced $2.89

Instructions

1. Preheat the oven to 425°F. Cut 2 medium organic orange sweet potatoes into 1/2-inch rounds. Toss the rounds with oil, salt, and pepper and arrange on a sheet pan in a single layer.
2. Roast the sweet potato rounds for 25 to 30 minutes, turning once, until browned on the edges and tender through.
3. While the sweet potatoes roast, dice 1 small organic yellow onion, dice 1 organic poblano pepper, dice 2 organic tomatoes, thinly slice 1/4 small head organic green cabbage, mince 2 garlic cloves, chop 1/4 cup cilantro, and juice 1 lime.
4. Heat a wide skillet over medium-high heat with a drizzle of oil. Add the diced onion and diced poblano pepper with a pinch of salt and cook 4 to 5 minutes until softened and lightly colored.
5. Add 1 pack ground chicken and the 2 minced garlic cloves. Break the meat up with a spoon and cook 5 to 6 minutes until browned and no pink remains.
6. Stir in the diced tomatoes and sliced cabbage. Season with salt and pepper and cook 6 to 8 minutes, stirring occasionally, until the tomatoes slump into a light sauce and the cabbage becomes tender but not mushy.
7. Add half the lime juice and half the chopped cilantro to the chicken mixture. Taste and adjust seasoning so it is bright and savory.
8. Arrange the roasted sweet potato rounds in a slightly overlapping line or shallow fan on each plate. Spoon the ground chicken, poblano, tomato, and cabbage mixture over and around the potatoes, leaving some orange edges visible for color contrast.
9. Finish with the remaining cilantro and the rest of the lime juice. Serve immediately with Sauvignon Blanc or Pinot Noir if desired.