Careme Recipes

Ingredients

• Bone-in, skin-on chicken thighs 4 small (about 1.5 lb total)
• Brussels sprouts, trimmed and halved 12 oz
• Sweet potato, peeled and cubed 3/4-inch 1 large (about 14 oz)
• Olive oil 2 tablespoons, divided
• Pure maple syrup 2 tablespoons
• Dijon mustard 1 tablespoon
• Apple cider vinegar 1 tablespoon
• Garlic, minced 2 cloves
• Fresh thyme, chopped (or 1/2 tsp dried) 1 teaspoon
• Smoked paprika 1 teaspoon
• Kosher salt 1 1/4 teaspoons, divided
• Black pepper 1/2 teaspoon

Instructions

1. Prep: Heat oven to 425°F. Line a rimmed sheet pan with parchment for easy cleanup.
2. Prep vegetables: Toss Brussels sprouts and sweet potato with 1 tablespoon olive oil, 1/2 teaspoon salt, and a few grinds of pepper. Spread to one side of the pan, leaving room for the chicken.
3. Make the glaze: In a small bowl, whisk maple syrup, Dijon, apple cider vinegar, garlic, thyme, smoked paprika, 1/4 teaspoon salt, and remaining 1 tablespoon olive oil.
4. Season chicken: Pat thighs dry. Sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place skin-side up on the empty side of the sheet pan. Brush tops with half the glaze; reserve the rest.
5. Roast: Place pan on middle rack and roast 20 minutes. Toss veggies once halfway if edges brown quickly.
6. Glaze and finish: Brush remaining glaze over chicken. Roast 10–15 minutes more, until chicken is 170–175°F at the thickest part and veggies are tender and caramelized.
7. Optional crisp: Broil 1–2 minutes to further crisp the skin, watching closely.
8. Rest and serve: Let chicken rest 5 minutes. Plate with roasted Brussels sprouts and sweet potatoes, spooning any pan juices over the top.

Ingredients

• Italian sausage (sweet or hot), casings removed 8 oz
• Olive oil 1 tablespoon, divided
• Yellow onion, diced 1 small
• Garlic, thinly sliced 3 cloves
• Crushed red pepper flakes (optional) 1/4 teaspoon
• Fresh rosemary, chopped 1 teaspoon (or 1/2 tsp dried)
• Cannellini beans, drained and rinsed 1 can (15 oz)
• Low-sodium chicken broth 1 cup
• Canned diced tomatoes or passata 1/2 cup
• Lacinato kale, stems removed, chopped 1 small bunch (about 4 cups loosely packed)
• Lemon, zested and juiced 1/2 lemon
• Grated Parmesan 1/4 cup, plus extra to finish
• Quick-cooking polenta 1/2 cup
• Water 1 1/2 cups
• Milk (or more water) 1/2 cup
• Butter 1 tablespoon
• Kosher salt and black pepper To taste

Instructions

1. Prep: Gather and measure ingredients. Stem and chop kale; zest and juice the lemon.
2. Start polenta: In a small saucepan, bring water and milk to a simmer with a big pinch of salt. Whisk in polenta. Reduce heat to low and cook, whisking often, 5–8 minutes until creamy. Stir in butter, 1/4 cup Parmesan, and pepper to taste. Cover and keep warm on low.
3. Brown sausage: Heat a large skillet over medium-high with 1/2 tablespoon olive oil. Crumble in sausage and cook, breaking up, until browned and cooked through, 5–6 minutes. Transfer to a plate (leave drippings).
4. Aromatics: Reduce heat to medium. Add remaining 1/2 tablespoon olive oil, onion, and a pinch of salt. Cook 2–3 minutes. Add garlic, red pepper, and rosemary; cook 30 seconds until fragrant.
5. Simmer: Add beans, broth, and tomatoes. Scrape up browned bits. Return sausage to the pan. Simmer 3–4 minutes to slightly reduce.
6. Wilt kale: Stir in kale and a pinch of salt. Cover and cook 2–3 minutes, stirring once, until tender but bright green.
7. Finish: Stir in lemon zest and 1–2 teaspoons lemon juice to taste. Adjust salt and pepper. Sprinkle with a little extra Parmesan.
8. Serve: Spoon creamy polenta into two bowls and top with the sausage–kale–bean mixture. Drizzle a little olive oil if you like and finish with extra Parmesan.

Ingredients

• Bone-in pork chops, 1-inch thick 2 (8–10 oz each)
• Olive oil 2 tablespoons, divided
• Kosher salt 1 teaspoon, plus a pinch
• Black pepper 1/2 teaspoon
• Orange, zested and juiced 1 (about 1/3 cup juice)
• Dijon mustard 1 tablespoon
• Honey or maple syrup 1 tablespoon
• Garlic, grated 2 cloves
• Fresh rosemary, chopped (or 1/2 tsp dried thyme) 1 teaspoon
• Green cabbage, thinly sliced 1/2 small head (about 4 cups)
• Tart apple (e.g., Granny Smith), matchsticks 1 large
• Red onion, thinly sliced 1/4 small
• Apple cider vinegar 1 1/2 tablespoons
• Caraway seeds (optional) 1/2 teaspoon

Instructions

1. Prep: Heat an outdoor grill to medium-high (or a grill pan over medium-high). Lightly oil grates. Pat pork dry.
2. Make glaze: In a bowl, whisk orange zest and juice, Dijon, honey/maple, garlic, rosemary, 1 tablespoon olive oil, and a pinch of salt and pepper.
3. Season pork: Rub chops with a little olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Spoon 2 tablespoons glaze over chops; marinate 10–15 minutes while you start the slaw. Reserve remaining glaze for basting.
4. Start slaw: Heat a large skillet over medium with 1 tablespoon olive oil. Add cabbage, red onion, caraway (if using), and a pinch of salt. Cook, tossing, until wilted with some crisp left, 5–6 minutes.
5. Grill pork: Grill chops 4–5 minutes per side, basting with glaze during the last minute, until nicely charred and 140–145°F internal. Transfer to a plate to rest 5 minutes.
6. Finish slaw: Off heat, toss warm cabbage with apple and apple cider vinegar. Adjust salt and pepper.
7. Serve: Plate chops with any remaining glaze drizzled on top alongside the warm apple–cabbage slaw.