Careme Recipes

Ingredients

• Green Asparagus 1 bunch 4.99
• Niman Ranch Smoked Uncured Ham Steak, 8 OZ 4 oz, cut into thin strips 5.66
• PRODUCE Lemon 1/2 lemon 0.89
• PRODUCE Organic Dill Bunch 2 tablespoons chopped 2.49
• Pantry plain yogurt 1/3 cup
• Pantry olive oil 1 tablespoon
• Pantry black pepper to taste

Instructions

1. Preheat oven to 425°F.
2. Trim the woody ends from the asparagus.
3. Wrap 2 to 3 asparagus spears together with a strip of ham steak; make 6 small bundles.
4. Place on a sheet pan, drizzle with olive oil, and roast for 12 to 15 minutes until the asparagus is tender and the ham edges crisp.
5. Mix yogurt with chopped dill, 1 teaspoon lemon juice, a little lemon zest, and black pepper.
6. Plate the bundles neatly and serve with the lemon-dill yogurt for dipping.

Ingredients

• PRODUCE Organic Delicata Squash 1 large squash 1.99
• PRODUCE Organic Garlic, 3 CT 1 clove, minced 2.89
• Italian Parsley Bunch 2 tablespoons chopped 1.29
• PRODUCE Lemon 1/2 lemon 0.89
• Pantry olive oil 1 1/2 tablespoons
• Pantry salt to taste
• Pantry black pepper to taste
• Pantry grated parmesan 2 tablespoons optional

Instructions

1. Preheat oven to 425°F.
2. Slice the delicata squash into 1/2-inch rings and remove seeds.
3. Toss with olive oil, minced garlic, salt, and pepper.
4. Arrange on a sheet pan in a single layer and roast for 20 to 22 minutes, flipping once, until browned and tender.
5. Finish with chopped parsley, lemon zest, a squeeze of lemon juice, and parmesan if using.
6. Serve stacked or fanned on a platter.

Ingredients

• PRODUCE Organic Red Radish Bunch 1 bunch, thinly sliced 2.79
• PRODUCE English Cucumbers 1/2 cucumber, thinly sliced 1.89
• GOTHAM GREENS Butterhead Lettuce, 4.5 OZ 1 pack 3.99
• PRODUCE Organic White Spring Onion Bunch 1 spring onion, thinly sliced 3.66
• PRODUCE Organic Dill Bunch 1 tablespoon chopped 2.49
• PRODUCE Lemon 1/2 lemon 0.89
• Pantry olive oil 1 tablespoon
• Pantry salt to taste
• Pantry black pepper to taste

Instructions

1. Separate and wash the butter lettuce leaves, keeping them whole for a pretty presentation.
2. Thinly slice the radishes, cucumber, and spring onion.
3. Whisk together olive oil, 1 tablespoon lemon juice, chopped dill, salt, and black pepper.
4. Arrange lettuce leaves on a platter, then layer radish and cucumber slices over and between the leaves.
5. Scatter spring onion on top and spoon over the dressing just before serving.