Careme Recipes

Ingredients

• Chicken drumsticks 6 drumsticks $3.99-$4.99
• Baby bella mushrooms 8 oz $2.79-$3.99
• Yellow potatoes 3 medium $1.69 each
• Organic green cabbage 1/3 head $1.10
• Yellow onion 1 small $1.99
• Organic garlic 2 cloves $2.89
• Organic Italian parsley 2 tbsp chopped $2.29
• Olive oil 2 tbsp pantry
• Sweet paprika 1 1/2 tsp pantry
• Apple cider vinegar 1 1/2 tbsp pantry
• Salt and black pepper to taste pantry

Instructions

1. Heat oven to 425°F.
2. Pat dry 6 chicken drumsticks and toss with 1 tablespoon olive oil, 1 1/2 teaspoons sweet paprika, 1 teaspoon salt, black pepper, and 1 minced garlic clove.
3. Arrange drumsticks on a sheet pan and roast for 35 to 40 minutes, turning once, until browned and cooked through.
4. Meanwhile, cut 3 medium yellow potatoes into bite-size chunks. Simmer in salted water for 10 to 12 minutes until tender, then drain.
5. Thinly slice 1/3 head cabbage and 1 small yellow onion. Slice 8 ounces baby bella mushrooms.
6. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook onion for 3 minutes. Add mushrooms and cook 5 minutes until browned.
7. Add cabbage and 2 tablespoons water. Cook 4 to 5 minutes until just tender.
8. Fold in the cooked potatoes, remaining minced garlic clove, 1 1/2 tablespoons apple cider vinegar, and 2 tablespoons chopped parsley. Season with salt and pepper.
9. Serve the roasted paprika chicken with the warm mushroom-potato-cabbage mixture.

Ingredients

• Boneless pork loin chops 2 chops $6.99
• Organic green cabbage 1/2 small head $1.10
• Organic Gala apples 2 $2.49
• Sweet onion 1 medium $1.43
• Organic garlic 2 cloves $2.89
• Organic rosemary bunch 1 tsp chopped $2.99
• Apple cider vinegar 1 tbsp pantry
• Olive oil 1 tbsp pantry
• Butter 1 tbsp pantry
• Salt and black pepper to taste pantry

Instructions

1. Season 2 boneless pork loin chops with salt, pepper, and 1 teaspoon chopped rosemary.
2. Thinly slice 1/2 small head cabbage, 1 medium sweet onion, and 2 apples. Mince 2 garlic cloves.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear pork chops for 3 to 4 minutes per side until just cooked through. Transfer to a plate to rest.
4. Reduce heat to medium. Add 1 tablespoon butter and the onion. Cook 3 minutes until softening.
5. Add apples and cook 3 minutes more until lightly caramelized.
6. Add garlic and cabbage with a pinch of salt and 2 tablespoons water. Cover and cook 5 minutes, stirring once.
7. Uncover, add 1 tablespoon apple cider vinegar, and cook 2 more minutes until the cabbage is tender but not mushy.
8. Return pork chops and any juices to the skillet for 1 minute to warm through.
9. Serve the chops over the apple-onion-cabbage mixture.

Ingredients

• Yellow potatoes 3 medium $1.69 each
• Baby bella mushrooms 8 oz $2.79-$3.99
• Organic green chard or rainbow chard 1 bunch $2.99
• Yellow onion 1 small $1.99
• Organic garlic 2 cloves $2.89
• Eggs 4 to 6 pantry
• Organic chives or parsley 2 tbsp chopped $1.99-$2.29
• Olive oil or butter 2 tbsp pantry
• Salt and black pepper to taste pantry
• Sweet paprika 1/2 tsp pantry

Instructions

1. Dice 3 medium yellow potatoes into small cubes. Thinly slice 1 small onion and 8 ounces mushrooms. Strip the leaves from 1 bunch chard and chop stems and leaves separately. Mince 2 garlic cloves.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add potatoes with a good pinch of salt and cook 10 to 12 minutes, stirring occasionally, until nearly tender and browned.
3. Add onion and chard stems. Cook 3 minutes.
4. Add mushrooms and another tablespoon olive oil or butter if needed. Cook 5 minutes until mushrooms brown and moisture cooks off.
5. Add garlic, chard leaves, 1/2 teaspoon sweet paprika, black pepper, and a little more salt. Cook 2 minutes until greens wilt.
6. Make 4 small wells and crack in 4 to 6 eggs. Cover the skillet and cook 3 to 5 minutes until the whites set and yolks are done to your liking.
7. Scatter chopped chives or parsley over the top and serve directly from the skillet.

Ingredients

• Chicken drumsticks 6 drumsticks $3.99-$4.99
• Baby bella or white mushrooms 8 oz $2.79-$5.99
• Yellow potatoes or russet potatoes 3 medium $1.69-$1.79 each
• Organic green cabbage 1/3 head $1.10
• Yellow onion 1 small $1.99
• Organic garlic 2 cloves $2.89
• Organic parsley 2 tbsp chopped $2.29
• Olive oil 2 tbsp pantry
• Sweet paprika 1 1/2 tsp pantry
• Apple cider vinegar or white vinegar 1 1/2 tbsp pantry
• Salt and black pepper to taste pantry

Instructions

1. Heat oven to 425°F.
2. Pat dry 6 chicken drumsticks and toss with 1 tablespoon olive oil, 1 1/2 tsp sweet paprika, 1 tsp salt, pepper, and 1 minced garlic clove.
3. Arrange drumsticks on a sheet pan and roast 35 to 40 minutes, turning once, until browned and cooked through.
4. Meanwhile, cut 3 medium potatoes into bite-size chunks and simmer in salted water until tender, about 10 to 12 minutes. Drain.
5. Thinly slice 1/3 head cabbage and 1 small onion. Slice 8 oz mushrooms.
6. Heat 1 tablespoon oil in a skillet over medium heat. Cook onions 3 minutes, then add mushrooms and cook until browned, about 5 minutes. Season with salt and pepper.
7. Add cabbage to the skillet with 2 tablespoons water. Cook 4 to 5 minutes until just tender.
8. Fold in the cooked potatoes, 1 1/2 tablespoons vinegar, remaining minced garlic clove, and chopped parsley. Adjust salt and pepper.
9. Serve the roasted paprika chicken over or beside the warm potato-cabbage mixture with mushrooms.