Careme Recipes

Ingredients

• Boneless skinless chicken thighs about 1 lb $6.99
• Organic green cabbage 1/2 small head, about 12 oz, cut into wedges $1.99
• Organic loose carrots 3 medium, sliced on the bias $1.49
• Yellow onion 1 medium, cut into wedges $1.49
• Organic thyme 1 tablespoon leaves $2.99
• Organic parsley 2 tablespoons chopped $2.19
• Lemon 1/2 lemon $0.99
• Olive oil 2 tablespoons pantry
• Dijon mustard 1 tablespoon pantry
• Salt to taste pantry
• Black pepper to taste pantry

Instructions

1. Prep the oven to 425°F. Pat dry 1 lb Pine Manor Boneless Skinless Chicken Thighs ($6.99). Cut 1/2 small head Organic Green Cabbage ($1.99) into wedges, slice 3 medium Organic Loose Carrots ($1.49) on the bias, and cut 1 medium Yellow Onion ($1.49) into wedges. Strip 1 tablespoon Organic Thyme ($2.99) and chop 2 tablespoons Organic Italian Parsley ($2.19).
2. On a sheet pan, toss the cabbage, carrots, and onion with 1 tablespoon olive oil, 1/2 teaspoon salt, and several grinds of black pepper. Spread them out so the edges can roast rather than steam.
3. Rub the 1 lb chicken thighs with 1 tablespoon olive oil, 1 tablespoon Dijon mustard, the 1 tablespoon thyme leaves, 1/2 teaspoon salt, and black pepper. Nestle the chicken among the vegetables.
4. Roast at 425°F for 28 to 32 minutes, flipping the vegetables once halfway through, until the chicken is cooked through and the vegetables are browned at the edges.
5. Squeeze over the juice from 1/2 Lemon ($0.99) and scatter with the 2 tablespoons chopped parsley. Taste a piece of cabbage and add a pinch more salt if needed.
6. Serve the roasted chicken thighs with the cabbage, carrots, and onion spooned alongside, making sure to drizzle over any mustardy pan juices from the sheet pan.

Ingredients

• 85/15 ground beef 1 lb $8.49
• Organic green cabbage 1/2 small head, thinly sliced $1.99
• White mushrooms 8 oz, sliced $2.49
• Green onion 3 stalks, sliced $1.29
• Yellow onion 1/2 medium, thinly sliced $1.49
• Organic ginger puree 1 tablespoon $3.99
• Lime 1 $0.69
• Soy sauce 3 tablespoons pantry
• Brown sugar or honey 1 teaspoon pantry
• Neutral oil 1 tablespoon pantry
• Dried noodles or spaghetti 6 oz pantry

Instructions

1. Prep all ingredients first. Thinly slice 1/2 small head Organic Green Cabbage ($1.99), slice 8 oz White Mushrooms ($2.49), thinly slice 1/2 medium Yellow Onion ($1.49), and slice 3 stalks Green Onion ($1.29). Measure 1 tablespoon Organic Ginger Puree ($3.99), 3 tablespoons soy sauce, and 1 teaspoon brown sugar or honey. Cook 6 oz dried noodles or spaghetti in salted water until just tender, then drain.
2. Heat a large skillet or wok over medium-high heat with 1 tablespoon neutral oil. Add 1 lb 85/15 Ground Beef ($8.49) and cook, breaking it up, until browned and slightly crisp in spots, about 6 to 8 minutes. Season lightly with black pepper.
3. Add the 1/2 sliced yellow onion, the 8 oz sliced mushrooms, and the 1 tablespoon ginger puree to the beef. Cook for 3 to 4 minutes until the mushrooms shrink and the onion softens.
4. Add the sliced 1/2 head cabbage and stir-fry for 3 to 5 minutes until wilted but still a little crisp. Stir in 3 tablespoons soy sauce, 1 teaspoon brown sugar or honey, and the juice of 1 Lime ($0.69).
5. Add the cooked 6 oz noodles to the skillet and toss well so the noodles absorb the sauce. If it looks dry, add 2 to 3 tablespoons water to loosen it.
6. Finish with the sliced green onion and serve hot. For extra brightness, offer additional lime wedges at the table.

Ingredients

• Bone-in pork loin chops 2 chops, about 12-16 oz total $4.66
• Yellow potato 3 medium, cut into 1-inch pieces $1.49
• Organic Envy apple 1, thinly sliced $2.99
• Sweet onion 1 small, thinly sliced $1.69
• Organic rosemary 1 teaspoon chopped $2.99
• Olive oil 2 tablespoons pantry
• Butter 1 tablespoon pantry
• Apple cider vinegar 1 teaspoon pantry
• Salt to taste pantry
• Black pepper to taste pantry

Instructions

1. Prep the oven to 425°F. Cut 3 medium Yellow Potatoes ($1.49) into 1-inch pieces. Thinly slice 1 Organic Envy Apple ($2.99) and 1 small Sweet Onion ($1.69). Chop 1 teaspoon Organic Rosemary ($2.99). Pat dry 2 Bone-In Pork Loin Chops ($4.66) and season both sides with salt and black pepper.
2. Toss the cut potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, black pepper, and half of the chopped rosemary on a small sheet pan. Roast at 425°F for 25 to 30 minutes, turning once, until golden and tender.
3. While the potatoes roast, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the 2 seasoned pork chops and sear for about 4 to 5 minutes per side, adjusting for thickness, until well browned and cooked through. Transfer the chops to a plate to rest.
4. Lower the skillet heat to medium. Add 1 tablespoon butter, the sliced apple, the sliced sweet onion, and the remaining rosemary. Cook for 5 to 7 minutes, stirring often, until the onion softens and the apple turns tender and lightly caramelized.
5. Add 1 teaspoon apple cider vinegar and 2 tablespoons water to the skillet, scraping up the browned bits. Simmer for 30 seconds until lightly glossy. Taste and add a pinch of salt if needed.
6. Serve the 2 pork chops with the roasted potatoes and spoon the warm apple-onion mixture over the top.