Careme Recipes

Ingredients

• Boneless Skinless Chicken Thighs 1 package (about 16 oz) 6.49
• Organic Green Asparagus 1 bunch, trimmed 5.54
• Organic Carrot Bag, 16 OZ 8 oz, peeled and cut on a diagonal into 2-inch pieces 1.69
• Lemon 1, halved 0.89
• Italian Parsley Bunch 2 tablespoons chopped, plus extra leaves for garnish 1.29
• Organic Garlic, 3 CT 2 cloves, minced 2.89
• olive oil 2 tablespoons
• Dijon mustard 1 teaspoon
• kosher salt 1 teaspoon, divided
• black pepper 1/2 teaspoon, divided
• red pepper flakes pinch

Instructions

1. Preheat the oven to 425°F. Pat 1 package boneless skinless chicken thighs dry and season all over with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
2. Peel and cut 8 ounces carrots on a sharp diagonal into 2-inch pieces. Trim 1 bunch asparagus and, if the spears are thick, halve them lengthwise. Spread the carrots on a sheet pan with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and a pinch of black pepper. Roast for 10 minutes first so they get a head start.
3. While the carrots roast, mix 1 tablespoon olive oil, 1 teaspoon Dijon mustard, 2 minced garlic cloves, and the juice from half of the lemon in a small bowl. Brush this mixture over the seasoned chicken thighs.
4. After the carrots have roasted 10 minutes, move them to the sides of the pan and place the chicken thighs in the center. Roast for 12 minutes.
5. Add the trimmed asparagus to the pan, tossing it with any open space juices plus a pinch of salt and the remaining 1/4 teaspoon black pepper. Return the pan to the oven and roast 10 to 12 minutes more, until the chicken reaches 165°F and the asparagus is tender-crisp.
6. Transfer the chicken to a plate to rest for 5 minutes. Squeeze the remaining lemon half over the vegetables and sprinkle with 2 tablespoons chopped parsley and a pinch of red pepper flakes.
7. Plate by swooshing the carrots across each plate, stacking the asparagus neatly alongside, and setting the chicken thighs slightly overlapped on top. Spoon any pan juices over the chicken and finish with a few parsley leaves for a fresh green contrast.

Ingredients

• LUKES LOBSTER 51/60 Raw PD Tail Off Shrimp, 12 OZ 1 package 10.99
• Organic Baby Bok Choy 1 bunch/package, ends trimmed and leaves halved lengthwise 2.99
• Organic Sliced White Mushrooms 1 package (about 8 oz) 2.21
• That's Tasty Organic Thai Basil, 0.5 OZ 1 package, leaves picked 2.99
• Organic Green Onion 2 stalks, thinly sliced 1.99
• Lime 1 0.59
• Maison Riviere Organic Ginger Puree, 2.8 OZ 1 tablespoon 3.99
• Maison Riviere Organic Garlic Puree, 2.8 OZ 1 teaspoon 3.99
• rice 1 cup cooked jasmine rice or other white rice
• soy sauce 2 tablespoons
• fish sauce 1 teaspoon
• brown sugar or honey 1 teaspoon
• neutral oil 1 tablespoon
• black pepper 1/4 teaspoon

Instructions

1. Cook enough rice to yield 1 cup cooked jasmine rice, then keep it warm. If you already have cooked rice, fluff it and set aside.
2. Pat dry 1 package shrimp. Trim 1 package baby bok choy and halve the leaves lengthwise. Slice 2 green onions thinly, keeping some green tops for garnish. Have 1 package Thai basil leaves picked and ready. Open 1 package organic sliced white mushrooms.
3. In a small bowl, stir together 2 tablespoons soy sauce, 1 teaspoon fish sauce, 1 teaspoon brown sugar or honey, 1 tablespoon ginger puree, 1 teaspoon garlic puree, the juice of half the lime, and 1/4 teaspoon black pepper.
4. Heat 1 tablespoon neutral oil in a large skillet or wok over high heat. Add the shrimp in a single layer and cook for 1 minute on the first side and about 30 seconds on the second side, just until starting to turn pink. Remove to a plate so they do not overcook.
5. Add the mushrooms to the same hot skillet and stir-fry 2 to 3 minutes until browned at the edges. Add the bok choy and cook 1 to 2 minutes until the stems brighten and the leaves begin to wilt.
6. Return the shrimp to the skillet. Pour in the prepared sauce and toss everything for 1 to 2 minutes until the shrimp are fully cooked and glossy. Fold in most of the Thai basil and most of the sliced green onion right at the end so they stay vivid and aromatic.
7. Serve the stir-fry over warm rice. Plate the rice in a shallow bowl, mound the shrimp and vegetables over the top, and finish with the remaining basil, green onion, and lime wedges from the remaining half lime for squeezing at the table.

Ingredients

• Atlantic Salmon Portions 2 Count 1 package 13.98
• Organic Red Creamer Potato Bag, 24 OZ 12 oz, halved 5.99
• Organic Baby Bella Sliced Mushrooms, 8 OZ 1 package 3.32
• Organic Spinach Bunch 1/2 bunch, stems trimmed, leaves roughly chopped 2.69
• Organic Shallots 1 shallot, thinly sliced 4.99
• Lemon 1 0.89
• Italian Parsley Bunch 1 tablespoon chopped 1.29
• olive oil 2 tablespoons
• butter 1 tablespoon
• kosher salt 1 teaspoon, divided
• black pepper 1/2 teaspoon, divided

Instructions

1. Preheat the oven to 425°F. Halve 12 ounces organic red creamer potatoes and toss them with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Arrange cut side down on a sheet pan and roast for 25 to 30 minutes, turning once, until deeply golden and crisp on the edges.
2. While the potatoes roast, pat dry 1 package Atlantic salmon portions. Season them with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Thinly slice 1 shallot, roughly chop 1/2 bunch spinach, and have 1 package sliced baby bella mushrooms ready. Cut 1 lemon into halves.
3. Heat a skillet over medium-high heat with 1 tablespoon olive oil. Place the salmon skin-side down if skin-on. Sear 4 to 5 minutes until crisp and mostly cooked up the sides. Flip and cook 2 to 3 minutes more, depending on thickness, until just cooked through. Transfer to a warm plate to rest.
4. Lower the skillet to medium. Add 1 tablespoon butter and the sliced shallot. Cook 1 minute until fragrant. Add 1 package sliced baby bella mushrooms and sauté 4 to 5 minutes until their moisture cooks off and they brown nicely.
5. Add the chopped spinach with a pinch of salt and cook just until wilted, about 1 minute. Squeeze in juice from half the lemon and stir in 1 tablespoon chopped parsley.
6. Plate by spooning the warm mushroom-spinach sauté slightly off-center on each plate, leaning a salmon portion against it for height. Add the roasted potatoes alongside for crisp contrast. Squeeze the remaining lemon over the salmon and finish with a sprinkle of parsley for color and freshness.