Careme Recipes

Ingredients

• Draper Valley All Natural Fresh Chicken Leg Quarters 1.5 lb (2 leg quarters) $2.99/lb (sale)
• Organic Cauliflower 1 small head (about 1.25 lb), florets $3.49/lb
• Simple Truth Organic® Whole White Mushrooms (or Baby Bellas) 8 oz, halved $3.79 (8 oz)
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs) 3 cloves, minced $2.79/3 ct
• Maple syrup 1 tbsp
• Soy sauce 2 tsp
• Olive oil 1–2 tbsp
• Salt and black pepper to taste
• Optional: chili flakes pinch

Instructions

1. Heat oven to 425°F. Line a sheet pan.
2. Pat chicken dry. Season with salt and pepper.
3. Toss cauliflower and mushrooms with olive oil, half the garlic, salt, pepper, and optional chili flakes. Spread on the pan.
4. Nestle chicken leg quarters skin-side up among the vegetables.
5. Roast 30 minutes. Meanwhile mix glaze: maple syrup + soy sauce + remaining garlic.
6. Brush chicken with glaze, toss vegetables once, and roast 12–18 minutes more, until chicken reaches 165°F (thigh area) and skin is browned.
7. Rest 5 minutes. Serve chicken with roasted cauliflower and mushrooms. (Optional: pull off skin after roasting for a lighter plate.)

Ingredients

• DRAPER VALLEY FARMS Boneless Skinless Chicken Breast Tenders 12–14 oz $8.49/lb
• Kroger® Brand Snow Peas 1 bag (8 oz) $3.89 (8 oz)
• Organic Ginger Root 1 tbsp, grated $5.99/lb
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs) 2 cloves, minced $2.79/3 ct
• Lime (or lemon) 1 (2 tbsp juice)
• Soy sauce 2 tbsp
• Honey or maple syrup 1 tsp (optional)
• Olive oil (or neutral oil) 2 tsp
• Black pepper to taste
• Optional: cooked rice 1 cup cooked, for serving

Instructions

1. Make quick sauce: whisk soy sauce + lime juice + optional honey/maple + half the ginger.
2. Pat chicken dry; season lightly with pepper (go easy on salt because soy sauce is salty).
3. Heat a skillet over medium-high with oil. Sear chicken tenders 2–3 minutes per side until browned and 165°F. Transfer to a plate.
4. In the same skillet over medium, add garlic and remaining ginger; cook 20–30 seconds. Add snow peas and 2 tbsp water; stir-fry/steam 2–3 minutes until crisp-tender.
5. Return chicken to skillet. Pour in sauce; toss 30–60 seconds until glossy and coated.
6. Serve as-is (light) or over a small scoop of rice.

Ingredients

• DRAPER VALLEY FARMS® Bone-In Chicken Thighs (or boneless thighs) 1.5 lb (about 4 thighs) $3.99/lb
• Organic Leeks (bunch) 1 large leek, cleaned and sliced $5.49/lb
• Simple Truth Organic® Sliced Baby Bella Mushrooms (or Whole White Mushrooms) 8 oz $4.79 (8 oz)
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs) 2 cloves, minced $2.79/3 ct
• Chicken stock or water 2 cups
• Bay leaf 1
• Dried thyme 1 tsp
• Olive oil 1 tsp (optional for browning)
• Salt and black pepper to taste
• Optional: butter lettuce or romaine hearts (side salad) 1 small salad $3.99 (butter lettuce) / $5.49 (romaine hearts)

Instructions

1. Optional browning (adds flavor, still light): sear thighs in a skillet with 1 tsp oil, 2 minutes per side. (Skip if you want ultra-simple.)
2. Add leeks, mushrooms, garlic, bay leaf, thyme, and stock/water to the slow cooker. Nestle chicken on top. Season with salt and pepper.
3. Cook on LOW 5–6 hours (or HIGH 3–4) until chicken is very tender and 165°F.
4. Remove chicken; discard bay leaf. Skim fat from the top of the broth. (If bone-in, pull meat off bones and return to pot.)
5. Taste and adjust seasoning. Serve in bowls with lots of leeks/mushrooms and broth; pair with a simple green salad.

Ingredients

• Kroger® Bone-In Pork Loin Center Cut Chop 2 chops (about 12–16 oz total) $6.29/lb
• Organic Butternut Squash 1 small (about 1–1.25 lb), peeled and 3/4-inch diced $1.99/lb
• Organic Collard Greens 8 oz, stems removed, thinly sliced $2.99 (16 oz)
• Organic Jumbo Yellow Onion 1/2 medium, thinly sliced $2.19/lb
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs) 2 cloves, minced $6.99/lb (or $2.79/3 ct)
• Apple cider (or apple juice) 3/4 cup
• Dijon mustard 1 1/2 tsp
• Chicken stock or water 1/4 cup
• Butter 1 tbsp
• Olive oil 2 tbsp, divided
• Apple cider vinegar (or lemon juice) 1 tsp
• Salt and black pepper to taste
• Optional: fresh thyme or rosemary 1/2 tsp, chopped (or a pinch dried)

Instructions

1. Prep: Heat oven to 425°F. Pat pork chops dry; season both sides with salt and pepper. Peel/dice squash; slice onion; mince garlic; slice collards.
2. Roast the squash: Toss squash with 1 tbsp olive oil, salt, pepper (and thyme/rosemary if using). Spread on a sheet pan and roast until browned and tender, 20–25 minutes, tossing once halfway.
3. Sear the chops: Heat a skillet over medium-high with 1 tsp oil. Sear chops until deeply browned, 3–4 minutes per side (work in one batch). Transfer to a plate; tent loosely with foil.
4. Make the cider-mustard pan sauce: Reduce heat to medium. Add sliced onion to the same skillet with a splash of oil if needed; cook until softened and lightly golden, 4–6 minutes. Add garlic; cook 30 seconds. Pour in cider and scrape up browned bits. Simmer until reduced by about half, 3–5 minutes. Stir in Dijon and stock/water; simmer 1–2 minutes. Whisk in butter to finish; add vinegar/lemon to brighten. Taste and adjust salt/pepper.
5. Finish the pork: Return chops (and any juices) to the skillet; simmer gently until pork reaches 145°F, 2–5 minutes depending on thickness. Rest 2 minutes off heat.
6. Quick collards: In a second pan (or after pork is done), sauté collards with 2 tsp olive oil and a pinch of salt until glossy and tender-crisp, 4–6 minutes. Add a tablespoon of water if they look dry; cover 1 minute to steam.
7. Serve: Plate roasted squash and collards, top with pork chops, and spoon cider-mustard sauce over everything.