Careme Recipes

Ingredients

• Boneless skinless chicken thighs 1 pack $6.49
• Organic yellow potato 1 bag or 3 medium potatoes $2.59
• Organic fennel bulb 1 bulb $2.99
• Organic roma tomatoes, 16 OZ 1 pack $2.99
• Lemon 1 $0.89
• Organic garlic, 3 CT 3 cloves $2.89
• Organic rosemary, 0.5 OZ 1 pack $2.99
• Yellow onion 1 small $1.49
• Olive oil 3 tbsp
• Salt 1 tsp
• Black pepper 1/2 tsp

Instructions

1. Preheat oven to 425°F.
2. Cut 3 medium potatoes into 1-inch chunks. Slice 1 fennel bulb and 1 small onion into wedges. Halve 1 to 1 1/2 cups roma tomatoes. Mince 3 garlic cloves.
3. On a sheet pan, toss potatoes, fennel, onion, tomatoes, garlic, 2 tbsp olive oil, 1/2 tsp salt, and black pepper.
4. Rub chicken thighs with remaining 1 tbsp olive oil, zest of 1 lemon, 1 tbsp lemon juice, chopped rosemary leaves, and remaining salt.
5. Nestle chicken among the vegetables.
6. Roast 30 to 35 minutes until chicken is browned and cooked through and potatoes are tender.
7. If desired, broil 2 minutes for extra color.
8. Serve with pan juices spooned over the top.

Ingredients

• Ground lamb, 16 OZ 1 pack $11.99
• Organic savoy cabbage 1 small head $1.99
• Organic roma tomatoes, 16 OZ 1/2 pack $2.99
• Organic shallots 1 small shallot $4.99
• Organic garlic, 3 CT 2 cloves $2.89
• Organic Italian parsley 1 small handful $2.19
• Lemon 1 $0.89
• Olive oil 1 tbsp
• Ground cumin 1 tsp
• Dried oregano 1 tsp
• Salt to taste
• Black pepper to taste

Instructions

1. Thinly slice 1/2 small savoy cabbage. Dice 1 small shallot, mince 2 garlic cloves, and chop 1 handful parsley. Dice about 1 cup roma tomatoes.
2. Heat olive oil in a large skillet over medium-high heat. Add ground lamb and cook, breaking it up, until browned.
3. Add shallot and garlic; cook 1 minute.
4. Stir in cumin, oregano, salt, and pepper.
5. Add cabbage and tomatoes. Cook 6 to 8 minutes, stirring, until cabbage is tender but not mushy and tomatoes have softened.
6. Finish with chopped parsley, zest of 1/2 lemon, and a squeeze of lemon juice.
7. Serve in shallow bowls as-is, or with bread/grains if you have them.

Ingredients

• Pacific Cod Fillet 1 fillet pack $14.99
• Organic fennel bulb 1 bulb $2.99
• Organic roma tomatoes, 16 OZ 1 pack $2.99
• Organic yellow onion 1 small $2.69
• Organic garlic, 3 CT 3 cloves $2.89
• Lemon 1 $0.89
• Organic thyme 1 pack $2.49
• Olive oil 2 tbsp
• White wine or broth 1/4 cup
• Salt to taste
• Black pepper to taste

Instructions

1. Preheat oven to 400°F.
2. Slice fennel bulb and small onion thinly. Halve roma tomatoes. Mince 3 garlic cloves.
3. Spread fennel, onion, tomatoes, and garlic in a baking dish. Toss with olive oil, salt, pepper, leaves from a few thyme sprigs, and the white wine or broth.
4. Roast vegetables for 15 minutes first so they soften.
5. Remove dish from oven and nestle cod fillets on top. Season cod with salt, pepper, lemon zest, and a little more thyme.
6. Return to oven for 10 to 12 minutes until cod flakes easily.
7. Squeeze fresh lemon juice over everything before serving.
8. Serve in bowls with the warm tomato-fennel juices spooned over the fish.