Careme Recipes

Ingredients

• Fresh wild Pacific rockfish fillet 1 lb $6.99
• Signature SELECT/FARMS Mini Baby Gold Potatoes 1.5 lb $2.99
• Organic leek 1 leek $3.99
• Signature Select White Sliced Mushrooms 8 oz $4.49
• O Organics Fresh Dill 0.5 oz $2.49
• Signature FARMS Minced Garlic 8 oz $2.99
• Organic lemon substitute not available omit; use dill and garlic only $0
• Organic white onion 1/2 onion $2.24

Instructions

1. Prep 1 lb Fresh Wild Pacific Rockfish Fillet ($6.99) by patting it dry and cutting into 2 equal portions. Halve 12 oz of Signature SELECT/FARMS Mini Baby Gold Potatoes from the 1.5 lb bag ($2.99), thinly slice 1 Organic Leek ($3.99), slice 1/2 Organic White Onion ($2.24), chop 4 oz of Signature Select White Sliced Mushrooms from the 8 oz pack ($4.49) if large, and finely chop 2 tablespoons O Organics Fresh Dill from the 0.5 oz pack ($2.49).
2. Heat the oven to 425°F. Toss the 12 oz halved mini gold potatoes with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a sheet pan. Roast for 20 minutes.
3. While the potatoes roast, heat 1 tablespoon oil in a skillet over medium heat. Add the sliced 1 leek, sliced 1/2 white onion, and 4 oz mushrooms. Cook for 6 to 8 minutes until softened and lightly golden. Stir in 1 tablespoon Signature FARMS Minced Garlic ($2.99) and cook 30 seconds more. Season with 1/4 teaspoon salt and a few grinds of pepper.
4. Push the vegetables to the center of the skillet or transfer them to one side of a small baking dish. Place the 2 rockfish portions alongside or over the vegetables. Rub the fish with 1 teaspoon oil, 1/2 tablespoon minced garlic, 1 tablespoon chopped dill, 1/4 teaspoon salt, and black pepper.
5. When the potatoes have roasted 20 minutes, place the fish in the oven and roast the rockfish and leek-mushroom mixture for 10 to 12 minutes, until the fish flakes easily.
6. Toss the roasted potatoes with the remaining 1 tablespoon chopped dill. Taste and season the leek-mushroom mixture if needed.
7. Serve the roasted rockfish over the warm leek-mushroom bed with the dill potatoes on the side.

Ingredients

• Foster Farms Take Out Al Pastor Diced Chicken 16 oz $5.00
• Signature SELECT/FARMS Living Butter Lettuce 1 Count 1 head $2.99
• Signature Farms Three Color Cole Slaw 14 oz $1.50
• Guacamole Mild 14 oz $5.99
• Organic cilantro 1 bunch 1 bunch $2.49
• Organic green onions 1 bunch 1 bunch $1.99
• Organic cucumber 1 cucumber $1.99

Instructions

1. Prep 16 oz Foster Farms Take Out Al Pastor Diced Chicken ($5.00). Separate leaves from 1 head Signature SELECT/FARMS Living Butter Lettuce ($2.99), rinse, and pat dry. In a bowl, combine 6 oz Signature Farms Three Color Cole Slaw from the 14 oz bag ($1.50), 1/2 chopped Organic Cucumber ($1.99), 2 sliced Organic Green Onions ($1.99), and 2 tablespoons chopped Organic Cilantro ($2.49).
2. Mix the slaw with 2 tablespoons guacamole from the 14 oz tub Guacamole Mild ($5.99) plus 1 tablespoon water to loosen it slightly. Season lightly with salt and pepper if desired.
3. Heat a large skillet over medium-high heat. Add the full 16 oz package of Foster Farms Take Out Al Pastor Diced Chicken ($5.00) and cook for 5 to 7 minutes, stirring occasionally, until hot and lightly caramelized at the edges.
4. Warm the chicken for another 1 to 2 minutes on lower heat so the glaze clings well. Taste and adjust with a pinch of salt if needed.
5. Fill the butter lettuce leaves with the hot al pastor chicken, the crunchy cabbage-cucumber slaw, and dollops of the remaining guacamole.
6. Scatter 1 more sliced green onion and 1 tablespoon chopped cilantro over the top and serve immediately, with any extra slaw on the side.

Ingredients

• Chef's Counter Italian Style Chicken Breast 12 oz $4.99
• Signature SELECT/FARMS Baby Mini Red Potatoes 1.5 lb $2.99
• Signature SELECT/FARMS Spinach 8 oz $1.50
• Organic red roma tomato 2 tomatoes $1.00
• Organic yellow onion 1 onion $1.87
• Signature FARMS Minced Garlic 8 oz $2.99
• Organic curly parsley 1 bunch $2.49

Instructions

1. Prep 12 oz Chef's Counter Italian Style Chicken Breast ($4.99). Halve 12 oz Signature SELECT/FARMS Baby Mini Red Potatoes from the 1.5 lb bag ($2.99). Dice 1 Organic Yellow Onion ($1.87), chop 2 Organic Red Roma Tomatoes ($1.00 each), and roughly chop 2 tablespoons Organic Curly Parsley ($2.49). Have ready 4 oz Signature SELECT/FARMS Spinach from the 8 oz bag ($1.50).
2. Heat the oven to 425°F. Toss the 12 oz halved baby red potatoes with 1 tablespoon oil, 1/2 teaspoon salt, and black pepper. Roast on a sheet pan for 25 to 30 minutes, flipping once, until browned and tender.
3. While the potatoes roast, heat 1 tablespoon oil in a large skillet over medium heat. Add the 12 oz Chef's Counter Italian Style Chicken Breast ($4.99) and sear for 4 to 5 minutes per side, or until cooked through and nicely browned. Transfer to a plate and rest.
4. In the same skillet, add the diced 1 yellow onion and cook for 4 minutes until softened. Add 1 tablespoon Signature FARMS Minced Garlic ($2.99) and stir for 30 seconds.
5. Add the chopped 2 roma tomatoes and cook for 3 to 4 minutes until they soften and become saucy. Add the 4 oz spinach and cook 1 to 2 minutes until wilted. Stir in 1 tablespoon chopped parsley and season with 1/4 teaspoon salt and pepper to taste.
6. Slice the rested chicken. Return the sliced chicken to the skillet for 1 minute to coat with the tomato-onion juices.
7. Serve the Italian chicken over the garlicky spinach-tomato skillet mixture with the crispy roasted red potatoes on the side. Finish with the remaining chopped parsley.