Careme Recipes

Ingredients

• Draper Valley Boneless Skinless Fresh Chicken Breast 1 lb (2 portions) $7.49/lb (reg)
• Organic Yukon Gold Potatoes 8 oz, peeled and cubed $4.99/3 lb (reg)
• Celery root (celeriac) 10–12 oz, peeled and cubed Not listed
• Broccolini (or broccoli) 8–10 oz broccolini (or 1 small broccoli bunch, cut into long florets) Not listed (broccoli on sale list)
• Fresh or frozen cherries (or dried cherries) 1 cup fresh/frozen OR 1/3 cup dried Not listed
• Port wine (or ruby port) 1/2 cup Not listed
• Chicken stock 1 cup Not listed
• Shallot 1, finely minced Not listed
• Simple Truth Organic Garlic Bulbs 1 clove, smashed $2.79/3 ct (reg)
• Fresh thyme 4–6 sprigs Not listed
• Butter 4 tbsp, divided Not listed
• Olive oil 2 tbsp Not listed
• Kosher salt + black pepper As needed Not listed
• Lemon 1/2 lemon (for broccolini) Not listed

Instructions

1. Quick dry-brine (style move): Season chicken all over with 1 1/4 tsp kosher salt and black pepper. Refrigerate uncovered 30–60 minutes (or do 15 minutes at room temp if rushed).
2. Oven: Heat oven to 425°F. Put a sheet pan in the oven to preheat (helps blister the broccolini fast).
3. Purée base: In a pot, combine cubed celery root + Yukon Gold with cold salted water. Bring to a boil, then simmer 12–15 min until very tender. Drain VERY well and let steam-dry 2 minutes.
4. Silky purée: Blend (or mash thoroughly) with 2 tbsp butter and a splash of warm milk/cream (not listed) or stock until luxuriously smooth. Season with salt. Keep warm on very low heat, covered.
5. Sear chicken (stove → oven): Heat 1 tbsp olive oil + 1 tbsp butter in an oven-safe skillet over medium-high. Sear chicken 4–5 min until deep golden; flip, sear 2 min. Add smashed garlic + thyme sprigs to the pan. Transfer skillet to oven and roast 6–10 min until 160°F, then rest to 165°F on a plate (tent loosely).
6. Blistered broccolini: Toss broccolini with 1 tbsp olive oil, salt, and pepper. Spread on the preheated sheet pan; roast 8–10 min until charred-tipped. Finish with a squeeze of lemon and a tiny pinch of flaky salt (if you have it).
7. Port–cherry reduction (gloss): Discard excess fat from chicken pan, leaving browned bits. On medium heat add minced shallot; cook 1 minute. Add port + cherries + stock. Simmer 8–12 minutes until syrupy and reduced to ~1/2 cup. Strain for ultra-fine dining vibes (optional). Whisk in 1 tbsp cold butter to finish (makes it shiny). Taste: you want sweet/savory balance—add a pinch of salt or a splash of vinegar if needed.
8. Plate like a pro: Swipe a generous spoon of purée across each plate. Slice chicken on a bias and fan over the purée. Spoon lacquer-like sauce around (not on top only). Lean broccolini against the chicken. Optional: thyme leaves over the sauce.

Ingredients

• Draper Valley Boneless Skinless Fresh Chicken Breast 1 lb (2 portions) $7.49/lb (reg)
• Goat cheese (chèvre) 4 oz Not listed
• Prosciutto 6–8 thin slices Not listed
• Simple Truth Organic Baby Dill 2 tbsp chopped $2.79 (reg)
• Fresh chives or parsley 2 tbsp, chopped Not listed
• Dijon mustard 1 1/2 tbsp Not listed
• Dry sparkling wine or dry white wine (or extra stock) 1/2 cup Not listed
• Chicken stock 3/4 cup Not listed
• Heavy cream 1/3–1/2 cup Not listed
• Simple Truth Organic Garlic Bulbs 1 clove, minced $2.79/3 ct (reg)
• Lemon 1/2 lemon Not listed
• Butter 2 tbsp Not listed
• Organic salad greens (arugula/endive mix) 3–4 cups Not listed
• Simple Truth Organic Fuji Apple (optional, for salad) 1/2 apple, thinly sliced $4.99/2 lb (reg)

Instructions

1. Oven: Heat to 400°F.
2. Make filling: Mix goat cheese with dill + chives/parsley, black pepper, and a tiny pinch of salt (prosciutto is salty).
3. Stuff chicken: Butterfly each breast like a book. Stuff with goat cheese mixture. Close and wrap each breast tightly with prosciutto slices (overlap to cover). Chill 10 minutes if you have time (helps it stay tight).
4. Sear: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high. Sear wrapped chicken 2–3 min per side until prosciutto is browned.
5. Oven-finish: Transfer skillet to oven 10–14 min until chicken hits 160°F; rest to 165°F.
6. Sauce (Champagne–Dijon cream): Remove chicken to rest. On medium heat add 2 tbsp butter; add minced garlic 20 seconds. Add wine and reduce by half, scraping browned bits. Add stock and reduce 2–3 minutes. Stir in Dijon, then cream. Simmer 2 minutes until nappé (coats a spoon). Finish with a squeeze of lemon. Taste for salt—often none needed.
7. Salad: Toss greens with 1 tbsp olive oil + 1 tbsp lemon juice, pinch of salt, pepper. Add thin apple slices if using.
8. Plate: Slice chicken into thick medallions to show the spiral. Pool sauce first, set chicken on top, add salad to the side. Optional: extra chopped dill over sauce.

Ingredients

• DRAPER VALLEY FARMS® Boneless Skinless Chicken Thighs 1 lb (about 4 small thighs) $6.99/lb (reg)
• Pomegranate molasses 3 tbsp Not listed
• Honey 1 tbsp Not listed
• Smoked paprika 1 tsp Not listed
• Cumin 1 tsp Not listed
• Garlic 2 cloves, grated/minced $2.79/3 ct (reg)
• Greek yogurt 3/4 cup Not listed
• Organic cucumber (or English cucumber) 1/2 cucumber, grated $1.49 each (reg) or $3.99 (reg)
• Lemon 1 Not listed
• Couscous (or bulgur) 3/4 cup dry Not listed
• Toasted almonds or pistachios 1/4 cup Not listed
• Fresh herbs (mint/parsley) 1/3 cup, chopped Not listed
• Organic Red Cabbage (optional, for crunch) 1 cup, finely shredded (optional) $2.49/lb (reg)

Instructions

1. Marinate (big flavor): Mix 1 tbsp olive oil, 2 grated garlic cloves, 1 tsp smoked paprika, 1 tsp cumin, 1 tsp kosher salt, black pepper, and zest of 1/2 lemon. Toss with chicken thighs. Rest 20–60 minutes.
2. Make glaze: In a small pot, simmer pomegranate molasses + honey + 2 tbsp water for 2 minutes. Turn off heat; add a squeeze of lemon. Reserve for grilling.
3. Grill: Heat grill to medium-high. Grill thighs 5–7 min per side (depending thickness) until nicely charred and 165°F. In the last 2 minutes, brush with glaze on both sides to lacquer (watch for burning—glaze is sugary).
4. Couscous: Pour 3/4 cup couscous into a bowl with a pinch of salt and 1 tbsp olive oil. Add 3/4 cup boiling water, cover 5 minutes, then fluff. Fold in herbs and toasted nuts. Optional: fold in shredded red cabbage for crunch and color.
5. Cucumber yogurt: Squeeze water from grated cucumber. Mix with Greek yogurt, juice of 1/2 lemon, pinch of salt, pepper, and a little olive oil. For high style: form a quenelle with two spoons (or just dollop).
6. Plate: Mound jeweled couscous, top with sliced glazed chicken. Add a swoosh/quenelle of cucumber yogurt. Drizzle any remaining glaze around the plate and finish with herbs and nuts.

Ingredients

• Draper Valley Boneless Skinless Fresh Chicken Breast (or chicken thighs) 1 lb (2 portions) $7.49/lb (reg)
• Organic White Sweet Potatoes 1 lb sweet potatoes, cut into 3/4-inch cubes $2.79/lb (reg)
• Organic Kale (or Organic Collard Greens) 8 oz kale/collards, stems removed, sliced $2.99/lb (reg)
• Organic Jumbo Yellow Onions 1 medium onion (about 8 oz), thinly sliced $2.19/lb (reg)
• Simple Truth Organic Garlic Bulbs 3 cloves garlic, minced $2.79/3 ct (reg)
• Simple Truth Organic Baby Dill (optional garnish) A few fronds (optional) $2.79 (reg)

Instructions

1. Prep (oven): Heat oven to 425°F. Cut 1 lb sweet potatoes into 3/4-inch cubes. Toss with 1 1/2 tbsp olive oil, 1/2 tsp kosher salt, and black pepper. Spread on a sheet pan.
2. Oven: Roast sweet potatoes at 425°F until browned and tender, 20–30 minutes, tossing once halfway.
3. Prep (chicken): Pat dry 1 lb chicken and season with 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Optional for extra-steakhouse vibe: dust lightly with 1 tsp flour for a silkier sauce later.
4. Stove: Heat 1 tbsp olive oil + 1 tbsp butter in a skillet over medium-high. Sear the 1 lb chicken until golden, 4–6 minutes per side (cook to 160°F, rest to 165°F). Move chicken to a plate and tent loosely.
5. Stove (onion): Lower heat to medium. Add 1 thinly sliced onion (about 8 oz) to the same skillet with another 1 tbsp butter if the pan is dry. Cook, stirring, until deeply browned and jammy, 8–12 minutes. Add 3 minced garlic cloves and cook 30 seconds.
6. Stove (red-wine pan sauce): Add 1/2 cup red wine (or 1/2 cup stock + 1 tbsp balsamic if you don’t cook with wine). Scrape up browned bits. Add 3/4 cup chicken stock (or water) and simmer 5–7 minutes until glossy and reduced. Whisk in 1 tbsp cold butter to finish; taste and season with a pinch of salt and pepper.
7. Stove (greens): In a second pan (or after sauce is done, briefly move sauce aside), sauté 8 oz sliced kale/collards in 1 tbsp olive oil with a pinch of salt until wilted and tender, 4–6 minutes. Add 1 tbsp lemon juice (or vinegar) and 2 tbsp water if needed for steam-softening.
8. Assemble: Slice rested chicken. Plate roasted sweet potatoes, add a pile of lemony greens, top with chicken, and spoon over the red-wine onion pan sauce. Optional: garnish with a few dill fronds.