Careme Recipes

Ingredients

• Boneless skinless chicken thighs 1 package, about 1 to 1 1/4 lb $6.99
• Russet potato 2 medium $0.99 each
• Organic carrot bag, 16 OZ about 1/2 bag, 8 oz $1.79
• Lemon 1 $0.99
• Organic garlic, 3 CT 2 cloves $2.89
• Italian parsley bunch 2 tablespoons chopped $1.29
• Yellow onion 1/2 medium $1.49
• Organic rosemary, 0.75 OZ 1 teaspoon chopped, optional $2.99
• Pantry: olive oil, salt, black pepper as needed pantry

Instructions

1. Prep the oven to 425°F. Line a sheet pan or large roasting pan for easy cleanup.
2. Cut 2 medium russet potatoes ($0.99 each) into 3/4-inch chunks. Peel and cut about 8 ounces carrots from the Organic Carrot Bag, 16 OZ ($1.79 bag) into thick sticks. Slice 1/2 medium yellow onion ($1.49 each) into wedges. Mince 2 cloves from the Organic Garlic, 3 CT ($2.89). Zest and juice 1 lemon ($0.99). Chop 2 tablespoons Italian parsley from the Italian Parsley Bunch ($1.29). If using, finely chop 1 teaspoon Organic Rosemary ($2.99).
3. Toss the potatoes, carrots, and onion with 1 1/2 tablespoons olive oil, half the minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the chopped rosemary if using. Spread on the sheet pan and roast for 15 minutes.
4. Pat dry 1 package boneless skinless chicken thighs ($6.99), about 1 to 1 1/4 pounds. Toss the chicken with 1 tablespoon olive oil, the remaining garlic, half the lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
5. Remove the pan from the oven, stir the vegetables, and nestle the seasoned chicken thighs among them. Return to the oven and roast 18 to 22 minutes more, until the chicken is cooked through and the potatoes are tender.
6. Squeeze in the juice from half to all of the lemon ($0.99), depending on how bright you like it. Sprinkle with the 2 tablespoons chopped Italian parsley ($1.29) and the remaining lemon zest.
7. Serve the roasted chicken with the potatoes and carrots spooned alongside. Pair with Sauvignon Blanc or unoaked Chardonnay.

Ingredients

• Ground pork 1 lb $5.99
• Organic green cabbage 1/2 small head, about 5 to 6 cups shredded $1.99
• Baby Bella mushrooms 8 oz $2.69
• Green onion 1 bunch $1.29
• Organic garlic, 3 CT 3 cloves $2.89
• Organic carrot bag, 16 OZ 2 carrots, about 4 oz $1.79
• Lime 1 $0.69
• Pantry: neutral oil, soy sauce, honey or brown sugar, black pepper, optional red pepper flakes, cooked rice if desired as needed pantry

Instructions

1. Prep all ingredients first. Thinly shred 1/2 small head Organic Green Cabbage ($1.99), enough for about 5 to 6 cups. Slice 8 ounces Baby Bella Mushrooms ($2.69). Slice 1 bunch Green Onion ($1.29), separating white and green parts. Mince 3 cloves from Organic Garlic, 3 CT ($2.89). Peel and shred 2 carrots from the Organic Carrot Bag, 16 OZ ($1.79 bag), about 4 ounces. Cut 1 lime ($0.69) into wedges.
2. Mix a quick sauce in a small bowl: stir together 3 tablespoons soy sauce, 1 teaspoon honey or brown sugar, 2 tablespoons water, and a pinch of black pepper. Add red pepper flakes if you want some heat.
3. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add 1 pound Ground Pork ($5.99) and cook, breaking it up, for 5 to 6 minutes until browned and cooked through.
4. Add the white parts of the Green Onion ($1.29), the 3 minced garlic cloves ($2.89), and the sliced Baby Bella Mushrooms ($2.69). Cook 3 to 4 minutes until the mushrooms soften and start to brown.
5. Add the shredded Organic Green Cabbage ($1.99) and shredded carrots from the Organic Carrot Bag ($1.79). Stir-fry 3 to 5 minutes until the cabbage wilts but still keeps a little bite.
6. Pour in the soy mixture and toss for 1 to 2 minutes so everything gets glossy and lightly coated. Squeeze in half the lime ($0.69).
7. Top with the green parts of the sliced Green Onion ($1.29) and serve as is or over pantry rice if you have it. Pair with dry Riesling or Pinot Noir.

Ingredients

• Cod fillets, 10.5 OZ 1 package $8.99
• Yellow potato 2 medium $1.49 each
• Organic fennel bulb 1 bulb $2.99
• Organic baby arugula salad, 5 OZ 2 to 3 cups $3.69
• Navel orange 1 $1.99
• Organic garlic, 3 CT 2 cloves $2.89
• Organic dill bunch 2 tablespoons chopped or use parsley $2.49
• Lemon 1/2 to 1 $0.99
• Pantry: olive oil, salt, black pepper as needed pantry

Instructions

1. Prep the oven to 425°F. Put a large sheet pan or oven-safe skillet in reach.
2. Cut 2 medium yellow potatoes ($1.49 each) into 1/2-inch wedges. Trim 1 Organic Fennel Bulb ($2.99), reserving some fronds if nice, and slice the bulb into thin wedges. Mince 2 cloves from the Organic Garlic, 3 CT ($2.89). Chop 2 tablespoons Organic Dill ($2.49) or parsley. Zest 1/2 to 1 lemon ($0.99) and cut it into wedges. Peel 1 Navel Orange ($1.99) and cut segments, catching any juice. Place 2 to 3 cups Organic Baby Arugula Salad ($3.69) in a bowl.
3. Toss the yellow potatoes and fennel with 1 1/2 tablespoons olive oil, the minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on the sheet pan and roast for 18 minutes, stirring once halfway through.
4. Pat dry 1 package Cod Fillets, 10.5 OZ ($8.99). Season the cod with 1 tablespoon olive oil, the lemon zest, 1/2 teaspoon salt, and a few grinds of black pepper.
5. Move the potatoes and fennel aside and place the seasoned cod on the same pan. Roast 10 to 12 minutes more, until the cod flakes easily and the potatoes are tender.
6. While the fish cooks, toss the 2 to 3 cups Organic Baby Arugula Salad ($3.69) with the orange segments and any collected orange juice, 1 teaspoon olive oil, and a squeeze of lemon ($0.99). Add a pinch of salt.
7. Sprinkle the cod and vegetables with the 2 tablespoons chopped Organic Dill ($2.49) and any fennel fronds. Serve with the orange-arugula salad on the side. Pair with Pinot Grigio or Sauvignon Blanc.