Careme Recipes

Ingredients

• Sweet Onion 1 medium, diced $1.43
• Organic Garlic, 3 CT 3 cloves, minced $2.89
• Maison Riviere Organic Ginger Puree, 2.8 OZ 1 tbsp $3.99
• Organic Roma Tomatoes, 16 OZ 2 medium, chopped $2.99
• Organic Baby Spinach, 5 OZ 1 bag or 2 large handfuls $4.49
• Lemon 1/2 $0.99
• Organic Cilantro 2 tbsp chopped $1.79
• Chickpeas 2 cans, drained and rinsed pantry
• Olive oil 1 tbsp pantry
• Ground cumin 1 1/2 tsp pantry
• Ground coriander 1 tsp pantry
• Turmeric 1/2 tsp pantry
• Garam masala 1 tsp pantry
• Salt to taste pantry

Instructions

1. Heat 1 tablespoon olive oil in a skillet or pot over medium heat.
2. Add 1 diced Sweet Onion and cook for 5 to 6 minutes until soft.
3. Add 3 minced cloves Organic Garlic and 1 tablespoon ginger puree; cook 1 minute.
4. Stir in 1 1/2 teaspoons cumin, 1 teaspoon coriander, 1/2 teaspoon turmeric, and 1 teaspoon garam masala.
5. Add 2 chopped tomatoes and a pinch of salt. Cook 6 to 8 minutes until saucy.
6. Add 2 cans chickpeas and 1/2 to 3/4 cup water. Simmer 8 minutes, lightly mashing some chickpeas to thicken.
7. Stir in the spinach and cook 1 to 2 minutes until wilted.
8. Finish with lemon juice and chopped cilantro.
9. Serve as is for a lighter meal, or with a small portion of rice if desired.

Ingredients

• Boneless Skinless Chicken Breast 2 small breasts, diced $5.99
• Organic Cauliflower 1 small head, cut into florets $4.99
• Sweet Onion 1 medium, sliced $1.43
• Organic Garlic, 3 CT 3 cloves, minced $2.89
• Maison Riviere Organic Ginger Puree, 2.8 OZ 1 tbsp $3.99
• Organic Roma Tomatoes, 16 OZ 2 medium, chopped $2.99
• Organic Cilantro 2 tbsp chopped $1.79
• Lemon 1/2 $0.99
• Olive oil 1 tbsp pantry
• Ground cumin 1 tsp pantry
• Turmeric 1/2 tsp pantry
• Garam masala 1 tsp pantry
• Paprika or chili powder 1/2 tsp pantry
• Salt to taste pantry

Instructions

1. Heat the oven to 425°F, or use a large covered skillet for stovetop only.
2. Toss cauliflower florets with a little oil, salt, and pepper and roast for 20 minutes until tender and browned, or steam-sauté in a covered skillet until tender.
3. Meanwhile heat 1 tablespoon oil in a skillet over medium heat.
4. Add sliced onion and cook 5 minutes until soft.
5. Add garlic and ginger puree; cook 1 minute.
6. Add cumin, turmeric, garam masala, and paprika or chili powder. Stir briefly.
7. Add diced chicken and cook 5 to 6 minutes until mostly cooked.
8. Add chopped tomatoes and simmer 5 to 7 minutes until slightly thickened.
9. Fold in the roasted cauliflower and toss to coat.
10. Finish with lemon juice and cilantro before serving.

Ingredients

• Organic Green Cabbage 1/2 small head, shredded $1.10
• Organic Carrot Bag, 16 OZ 2 carrots, sliced thin $1.69
• Sweet Onion 1 small, sliced $1.43
• Organic Garlic, 3 CT 2 cloves, minced $2.89
• Organic Ginger Puree, 2.8 OZ 2 tsp $3.99
• Organic Cilantro 2 tbsp chopped $1.79
• Lemon 1/2 $0.99
• Chickpeas 1 to 2 cans, drained and rinsed pantry
• Olive oil 1 tbsp pantry
• Ground cumin 1 tsp pantry
• Turmeric 1/2 tsp pantry
• Mustard seeds 1/2 tsp optional pantry
• Salt to taste pantry

Instructions

1. Heat 1 tablespoon oil in a large skillet over medium heat.
2. If using mustard seeds, add them first and cook until they begin to pop.
3. Add sliced onion and carrots and cook for 4 minutes.
4. Add garlic and ginger puree and cook 30 seconds.
5. Stir in cumin and turmeric.
6. Add shredded cabbage and a pinch of salt. Cook 6 to 8 minutes, stirring often, until softened but not mushy.
7. Add chickpeas and 2 tablespoons water, then cook 3 to 4 minutes until heated through.
8. Finish with lemon juice and chopped cilantro.
9. Serve alone or with yogurt and a small scoop of rice.