Careme Recipes

Ingredients

• Garlic and Herb Boneless Skinless Chicken Thighs 1 package, about 1 to 1 1/4 lb $6.99
• Organic Kabocha Squash 1 small squash, about 1 1/4 lb, seeded and cut into 1-inch wedges $1.99
• Organic Red Radish Bunch 1 bunch, thinly sliced $2.21
• Italian Parsley Bunch 1/2 bunch, chopped $1.29
• Lemon 1 $0.99
• Organic Garlic, 3 CT 2 cloves, minced $2.89
• Yellow Onion 1/2 medium, sliced $1.49
• Olive oil 2 tablespoons pantry
• Salt to taste pantry
• Black pepper to taste pantry
• Honey or maple syrup 1 teaspoon, optional pantry

Instructions

1. Prep the oven to 425°F. Line a sheet pan if desired for easier cleanup. Seed and cut 1 small organic kabocha squash ($1.99) into 1-inch wedges, slice 1/2 medium yellow onion ($1.49), thinly slice 1 bunch organic red radishes ($2.21), chop 1/2 bunch Italian parsley ($1.29), mince 2 cloves organic garlic from the 3-count pack ($2.89), and zest and juice 1 lemon ($0.99).
2. Toss the kabocha squash wedges and sliced 1/2 yellow onion with 1 tablespoon olive oil, 1 minced garlic clove, 1/2 teaspoon salt, and a few grinds of black pepper. Spread on the sheet pan and roast for 10 minutes.
3. After the vegetables get a head start, add 1 package garlic and herb boneless skinless chicken thighs ($6.99), using about 1 to 1 1/4 pounds, to the pan. If the marinade is heavy, lightly shake off excess so the vegetables roast instead of steam. Roast the chicken thighs and vegetables for 18 to 22 minutes more, until the chicken is cooked through and the squash is tender and caramelized at the edges.
4. While the chicken and squash roast, make the relish by combining the thinly sliced radishes, chopped 1/2 bunch parsley, lemon zest, 1 tablespoon lemon juice, 1 teaspoon olive oil, and 1 teaspoon honey or maple syrup if using. Season the radish relish with a small pinch of salt and black pepper.
5. Rest the roasted chicken thighs for 3 minutes. Taste the squash and onion and add another squeeze of lemon if needed.
6. Serve the garlic and herb chicken thighs with the roasted kabocha and onion, and spoon the radish-parsley relish over the top or alongside for crunch and brightness.

Ingredients

• Ground Pork 1 lb $5.99
• Organic Napa Cabbage 1/2 head, sliced $1.99
• Organic Carrot Bag, 16 OZ 2 carrots, thinly sliced $1.69
• 365 Mushroom Baby Bella Slcd 8Oz Cv 1 pack, 8 oz $2.99
• Organic Green Onion 1 bunch, sliced $1.43
• Organic Garlic, 3 CT 3 cloves, minced $2.89
• Organic Ginger Puree, 2.8 OZ 2 teaspoons $3.99
• Organic Lime Bag 1 lime $4.43
• Soy sauce 3 tablespoons pantry
• Brown sugar or honey 2 teaspoons pantry
• Neutral oil 1 tablespoon pantry
• Cornstarch 1 teaspoon optional pantry
• Cooked rice optional, for serving pantry

Instructions

1. Prep everything first: slice 1/2 head organic napa cabbage ($1.99), thinly slice 2 carrots from the 16-ounce organic carrot bag ($1.69), slice 1 bunch organic green onion ($1.43), mince 3 cloves organic garlic from the 3-count pack ($2.89), and cut 1 lime from the organic lime bag ($4.43) into wedges. Open 1 pack sliced baby bella mushrooms ($2.99).
2. In a small bowl, stir together 3 tablespoons soy sauce, 2 teaspoons organic ginger puree ($3.99), 2 teaspoons brown sugar or honey, 2 tablespoons water, and 1 teaspoon cornstarch if you want a slightly thicker sauce.
3. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add 1 pound ground pork ($5.99) and cook, breaking it up, for 5 to 6 minutes until browned. If there is a lot of rendered fat, spoon off the excess.
4. Add the 3 minced garlic cloves, sliced carrots, and sliced mushrooms to the browned pork. Stir-fry for 3 to 4 minutes until the mushrooms soften and the carrots begin to turn tender.
5. Add the sliced napa cabbage and about half of the sliced green onion. Stir-fry for 2 to 3 minutes until the cabbage wilts but still has some texture.
6. Pour in the soy-ginger sauce and toss for 1 to 2 minutes until the pork and vegetables are glossy and coated. Squeeze in juice from 1 lime wedge and taste for balance.
7. Serve the ginger-garlic pork and vegetable stir-fry topped with the remaining sliced green onion and extra lime wedges. Spoon over cooked rice if desired.

Ingredients

• 365 by Whole Foods Market Cod Fillets, 10.5 OZ 1 package $8.99
• Yellow Potato 3 medium, about 12 oz total $1.49
• Organic Broccoli 1/2 head to 3/4 head, cut into florets $3.32
• Organic Cara Cara Red Navel Orange 1 $2.54
• Italian Parsley Bunch 1/3 bunch, chopped $1.29
• Organic Garlic, 3 CT 2 cloves, minced $2.89
• Organic Red Onion 1/4 small, finely diced $2.99
• Olive oil 2 tablespoons pantry
• Butter 1 tablespoon optional pantry
• Salt to taste pantry
• Black pepper to taste pantry

Instructions

1. Prep first: halve or quarter 3 medium yellow potatoes ($1.49) so they cook quickly, cut 1/2 to 3/4 head organic broccoli ($3.32) into florets, finely dice 1/4 small organic red onion ($2.99), chop 1/3 bunch Italian parsley ($1.29), mince 2 cloves organic garlic from the 3-count pack ($2.89), and zest and segment 1 organic Cara Cara orange ($2.54), saving any juice.
2. Place the potatoes in salted water, bring to a boil, and cook for 12 to 15 minutes until tender. Drain well, then lightly crush with 1 tablespoon olive oil, salt, black pepper, and a spoonful of the reserved orange juice.
3. While the potatoes cook, pat dry 1 package cod fillets, 10.5 ounces ($8.99). Season the cod with salt and black pepper.
4. Heat 1 tablespoon olive oil in a nonstick or well-seasoned skillet over medium-high heat. Add the cod fillets and sear for 3 to 4 minutes on the first side, then turn carefully and cook 2 to 3 minutes more until the fish flakes easily. Transfer to a plate.
5. Reduce the heat to medium. In the same skillet, add the minced 2 garlic cloves and diced 1/4 small red onion with a drizzle more oil if needed. Cook for 30 to 60 seconds until fragrant. Add the orange zest, orange segments, chopped parsley, and any collected orange juice. Swirl in 1 tablespoon butter if using and warm just until saucy; do not boil hard.
6. In a second pan or after making the sauce, sauté the broccoli florets with a small drizzle of olive oil, a pinch of salt, and 2 tablespoons water. Cover for 2 minutes, then uncover and cook 2 to 3 minutes more until crisp-tender.
7. Plate the crushed potatoes, top with the seared cod, and spoon over the warm orange-parsley pan sauce. Serve with the sautéed broccoli alongside.