Careme Recipes

Ingredients

• Bell & Evans Bone In Chicken Thighs 1 package, about 1.25-1.5 lb $4.99
• Organic Carrot Bunch 1 bunch, tops removed, carrots scrubbed and cut lengthwise if large $2.29
• White Mushrooms 8 oz, halved or quartered $2.49
• Organic Yellow Onion 1 medium, cut into 8 wedges $2.69
• Organic Lemon Bag 1 lemon, half sliced and half juiced $5.32
• Organic Rosemary, 0.75 OZ 1-2 sprigs, leaves chopped $2.99
• Organic Garlic, 3 CT 2 cloves, minced $2.89
• Organic Yellow Potato 2 medium potatoes, cut into 1-inch chunks $2.59
• Olive oil 2 tablespoons
• Kosher salt 1 teaspoon, plus more to taste
• Black pepper 1/2 teaspoon
• Paprika 1/2 teaspoon

Instructions

1. Preheat the oven to 425°F. Pat dry 1 package Bell & Evans bone-in chicken thighs and place them on a plate. Scrub 1 bunch Organic Carrot Bunch and cut any thick carrots lengthwise. Halve or quarter 8 ounces White Mushrooms. Cut 1 medium Organic Yellow Onion into 8 wedges. Cut 2 medium Organic Yellow Potato into 1-inch chunks. Slice half of 1 Organic Lemon Bag lemon into thin rounds and juice the other half. Mince 2 cloves Organic Garlic, 3 CT, and chop the leaves from 1 to 2 sprigs Organic Rosemary, 0.75 OZ.
2. On a sheet pan, toss the carrots, mushrooms, onion wedges, and potato chunks with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and a few grinds of black pepper. Spread the vegetables into an even layer so they roast instead of steam.
3. Rub the chicken thighs with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, the minced garlic, the chopped rosemary, and the juice from half the lemon. Nestle the seasoned chicken skin-side up among the vegetables. Tuck the lemon slices around the pan.
4. Roast at 425°F for 30 to 35 minutes, until the chicken is deeply golden and cooked through and the potatoes are tender. If needed, broil for 2 to 3 minutes at the end to crisp the skin and lightly char the lemon edges.
5. Rest the pan for 5 minutes. Spoon the roasted vegetables onto warm plates, keeping the carrots and mushrooms visible for color contrast. Set 2 chicken thighs per plate or divide evenly by size, then drizzle with any lemony pan juices.
6. Finish with a final pinch of salt and a squeeze from the roasted lemon slices. Plate with the vegetables slightly off to one side for a tidy bistro-style presentation. Serve hot. Optional pairing: Sauvignon Blanc or Pinot Noir.

Ingredients

• Dubreton Organic Ground Pork, 16 OZ 1 package $7.10
• Organic Green Cabbage 1/2 small head, thinly sliced $1.99
• Organic Baby Bok Choy 1 package, ends trimmed and leaves separated $2.99
• Organic Carrot Bunch 2 carrots, peeled and cut into thin matchsticks $2.29
• Organic Green Onion 3 stalks, sliced, whites and greens separated $1.99
• Organic Garlic, 3 CT 2 cloves, minced $2.89
• Organic White Onion 1/2 medium, thinly sliced $3.19
• Rice 1 cup dry jasmine or long-grain rice
• Soy sauce 3 tablespoons
• Rice vinegar 1 tablespoon
• Honey or brown sugar 2 teaspoons
• Fresh ginger 1 tablespoon, grated
• Neutral oil 2 tablespoons
• Sesame oil 1 teaspoon
• Red pepper flakes 1 pinch, optional

Instructions

1. Cook 1 cup dry jasmine or long-grain rice according to package directions so it is ready when the stir-fry finishes. Fluff and keep warm.
2. While the rice cooks, prep the vegetables: thinly slice 1/2 small head Organic Green Cabbage, trim 1 package Organic Baby Bok Choy and separate the leaves, peel and cut 2 carrots from the Organic Carrot Bunch into thin matchsticks, slice 3 stalks Organic Green Onion separating whites from greens, thinly slice 1/2 medium Organic White Onion, and mince 2 cloves Organic Garlic, 3 CT.
3. In a small bowl, stir together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey or brown sugar, 1 tablespoon grated ginger, 1 teaspoon sesame oil, and a pinch of red pepper flakes if using.
4. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add 1 package Dubreton Organic Ground Pork, 16 OZ, breaking it up with a spoon. Cook for 5 to 7 minutes until browned and lightly crisp in spots. Transfer the pork to a bowl, leaving a little fat in the pan.
5. Add the remaining 1 tablespoon neutral oil to the skillet. Add the sliced Organic White Onion, the white parts of the Organic Green Onion, the minced garlic, and the carrot matchsticks. Stir-fry for 2 minutes until fragrant but still bright.
6. Add the sliced Organic Green Cabbage and stir-fry for 3 to 4 minutes until just wilted but still slightly crisp. Add the Organic Baby Bok Choy and cook 1 to 2 minutes more until the stems are tender-crisp and the leaves have softened.
7. Return the browned ground pork to the pan. Pour in the soy-ginger sauce and toss for 1 to 2 minutes until everything is glossy and the liquid lightly reduces and coats the meat and vegetables.
8. Spoon the hot rice into shallow bowls. Pile the pork, cabbage, carrot, and bok choy stir-fry on top, making sure the green bok choy leaves and orange carrots stay visible. Scatter the reserved green onion tops over the dish for a fresh finish. Optional pairing: Riesling or Pinot Grigio.

Ingredients

• SEAFOOD Haddock Fillet 1 lb $16.88
• Organic Fennel Bulb 1 bulb, trimmed, cored, and sliced $2.99
• Organic Yellow Potato 2 medium, thinly sliced $2.59
• Organic Cara Cara Red Navel Orange 1 orange, half sliced and half juiced $2.77
• Organic Shallots, 3 OZ 1 shallot, thinly sliced $1.99
• Organic Italian Parsley 2 tablespoons chopped $2.19
• Organic Garlic, 3 CT 2 cloves, minced $2.89
• Organic Lemon Bag 1/2 lemon, juiced $5.32
• Olive oil 2 tablespoons
• Kosher salt 1 teaspoon, divided
• Black pepper 1/2 teaspoon
• Dijon mustard 1 teaspoon, optional

Instructions

1. Preheat the oven to 425°F. Trim and core 1 Organic Fennel Bulb, then slice it into thin wedges. Thinly slice 2 medium Organic Yellow Potato. Thinly slice 1 shallot from Organic Shallots, 3 OZ. Mince 2 cloves Organic Garlic, 3 CT. Slice half of 1 Organic Cara Cara Red Navel Orange into rounds and juice the other half. Juice 1/2 Organic Lemon Bag lemon. Chop 2 tablespoons Organic Italian Parsley.
2. In a mixing bowl, toss the sliced fennel, sliced potatoes, shallot, and minced garlic with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread the mixture in an even layer in a small baking dish or ovenproof skillet.
3. Cover the dish tightly with foil and roast for 20 minutes so the potatoes can get tender. This head start keeps the fish from overcooking before the vegetables are done.
4. Meanwhile, pat dry 1 pound SEAFOOD Haddock Fillet and cut it into 2 equal portions if needed. Season the haddock with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
5. In a small bowl, whisk together the remaining 1 tablespoon olive oil, the orange juice, the lemon juice, and 1 teaspoon Dijon mustard if using. This will make a light citrus glaze.
6. Remove the foil from the baking dish. Stir the fennel-potato mixture once, then lay the haddock on top. Tuck the orange slices around and partly under the fish for aroma and color. Spoon the citrus glaze over the haddock.
7. Return the dish to the oven uncovered and roast for 10 to 12 minutes, until the haddock flakes easily and the potatoes are tender. If you want a little more color, broil for 1 minute very briefly, watching closely.
8. Let the dish rest for 2 minutes. Spoon the fennel and potatoes onto each plate first, then set a piece of haddock on top so the fish sits slightly elevated. Arrange the roasted orange slices alongside and sprinkle with the chopped parsley for a clean, bright finish. Optional pairing: Unoaked Chardonnay or Vermentino.