Careme Recipes

Ingredients

• 365 by Whole Foods Market boneless skinless chicken thighs 1 pack, about 1 lb $6.49
• Organic fennel bulb 1 bulb, trimmed and sliced $2.79
• Yellow potatoes 1 lb $1.69
• Cara Cara orange bag 2 oranges from bag, sliced $5.99
• Yellow onion 1/2 onion, sliced $1.99
• Lemon 1 $0.99
• Organic rosemary 1-2 tsp chopped, or a small sprig $2.99
• Organic garlic 2 cloves, minced $6.99
• Olive oil 2 tbsp pantry
• Salt and black pepper to taste pantry
• EDNA VALLEY Sauvignon Blanc, 750 ML 1 bottle 11.99

Instructions

1. Prep the oven to 425°F. Cut 1 pound yellow potatoes ($1.69/lb) into 1-inch pieces, slice 1 organic fennel bulb ($2.79), slice 1/2 yellow onion (from $1.99 each), mince 2 cloves organic garlic (from $6.99), chop 1 to 2 teaspoons organic rosemary (from $2.99), and slice 2 Cara Cara oranges (from $5.99 bag). Halve 1 lemon ($0.99).
2. Toss the 1 pound yellow potatoes, sliced fennel, sliced 1/2 yellow onion, 1 tablespoon olive oil, half the minced garlic, half the rosemary, 3/4 teaspoon salt, and a few grinds of black pepper on a sheet pan or roasting dish.
3. Roast the vegetables for 15 minutes so the potatoes get a head start.
4. While the vegetables roast, pat dry 1 pack boneless skinless chicken thighs, about 1 pound ($6.49). Rub with 1 tablespoon olive oil, the remaining minced garlic, the remaining rosemary, 1/2 teaspoon salt, black pepper, and the juice of 1/2 lemon.
5. Remove the pan, nestle the chicken thighs among the vegetables, and tuck in the 2 sliced Cara Cara oranges. Squeeze the remaining 1/2 lemon over everything.
6. Return the pan to the oven and roast 18 to 22 minutes more, until the chicken is cooked through and the potatoes are tender and browned.
7. Rest the chicken 5 minutes before serving. Spoon the orange-fennel pan juices over the chicken and potatoes.

Ingredients

• Ground pork 1 pack, 16 oz $5.99
• Organic green asparagus 1 bunch $5.54
• Organic baby bok choy 1 bunch or pack $2.99
• Baby Bella mushrooms 8 oz $2.79
• Organic green onion 1 bunch $1.43
• Lime 1 $0.59
• Organic garlic 3 cloves, minced $6.99
• Organic cilantro or Thai basil 2 tbsp chopped $2.19
• Olive oil or neutral oil 1 tbsp pantry
• Soy sauce 2 tbsp pantry
• Honey or brown sugar 1 tsp pantry
• Red pepper flakes or black pepper to taste pantry

Instructions

1. Prep all vegetables before heating the pan. Trim 1 bunch organic green asparagus ($5.54) and cut into 2-inch pieces. Halve or quarter 8 ounces baby Bella mushrooms ($2.79). Slice 1 bunch organic baby bok choy ($2.99), separating stems and leaves if large. Slice 1 bunch organic green onion ($1.43). Mince 3 cloves organic garlic (from $6.99). Chop 2 tablespoons organic cilantro ($2.19) or Thai basil ($2.99). Cut 1 lime ($0.59) in half.
2. Mix a quick sauce in a small bowl: 2 tablespoons soy sauce, 1 teaspoon honey or brown sugar, and the juice of 1/2 lime ($0.59).
3. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add 16 ounces ground pork ($5.99) and cook, breaking it up, for 5 to 6 minutes until browned.
4. Add the minced 3 cloves garlic, the sliced green onion whites, and the mushrooms. Stir-fry 2 to 3 minutes until the mushrooms soften.
5. Add the asparagus and bok choy stems. Stir-fry 3 minutes. Add the bok choy leaves and cook 1 to 2 minutes more.
6. Pour in the soy-lime sauce and toss everything together for 1 minute until glossy and well coated. Season with red pepper flakes or black pepper to taste.
7. Finish with the remaining sliced green onion, the chopped 2 tablespoons cilantro or Thai basil, and the juice from the remaining 1/2 lime. Serve immediately.

Ingredients

• Atlantic salmon fillet about 1 lb $15.99
• Organic green asparagus 1 bunch $5.54
• Organic yellow potato 1 lb $2.59
• Lemon 1 $0.99
• Organic dill bunch or baby dill 2 tbsp chopped $2.49
• Organic garlic 2 cloves, minced $6.99
• Olive oil 2 tbsp pantry
• Dijon mustard 1 tbsp pantry
• Salt and black pepper to taste pantry

Instructions

1. Heat the oven to 425°F. Cut 1 pound organic yellow potatoes ($2.59) into small 3/4-inch chunks. Trim 1 bunch organic green asparagus ($5.54). Mince 2 cloves organic garlic (from $6.99). Chop 2 tablespoons organic dill (from $2.49 bunch or $2.99 pack). Slice 1 lemon ($0.99), keeping half for juice.
2. Toss the 1 pound organic yellow potatoes with 1 tablespoon olive oil, 1 tablespoon Dijon mustard, half the minced garlic, 1/2 teaspoon salt, and black pepper. Spread on a sheet pan and roast for 20 minutes.
3. After the potatoes roast 20 minutes, push them to one side of the pan. Add the trimmed asparagus, tossing it with a little oil, salt, and pepper directly on the pan.
4. Place about 1 pound Atlantic salmon fillet ($15.99) on the open side of the pan. Rub the salmon with 1 tablespoon olive oil, the remaining minced garlic, 1 tablespoon chopped dill, salt, black pepper, and the juice from 1/2 lemon. Lay a few lemon slices on top.
5. Roast the salmon, asparagus, and potatoes for 10 to 14 minutes, until the salmon flakes easily and the asparagus is just tender.
6. Finish with the remaining 1 tablespoon chopped dill and the remaining lemon slices or juice over the whole pan before serving.