Careme Recipes

Ingredients

• Atlantic Salmon Fillet 2 fillets $15.99
• Green Asparagus 1 bunch $4.99
• Lemon 1 $0.99
• Organic Garlic, 3 CT 2 cloves $2.89
• Italian Parsley Bunch 2 tbsp $1.29
• Olive oil 2 tbsp pantry
• Salt to taste pantry
• Black pepper to taste pantry

Instructions

1. Heat oven to 425°F.
2. Trim the asparagus and toss with 1 tablespoon olive oil, salt, and pepper on a sheet pan.
3. Roast asparagus for 10 to 12 minutes until tender-crisp.
4. Meanwhile pat the salmon dry and season with salt and pepper.
5. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear salmon skin-side down for 4 minutes.
6. Add minced garlic to the pan, then transfer skillet to the oven for 5 to 7 minutes until salmon is just cooked.
7. Finish with lemon juice, lemon zest, and chopped parsley.
8. Plate the asparagus first, top with salmon, and spoon over the pan juices for a clean presentation.

Ingredients

• Organic Boneless Skinless Chicken Breast 2 small breasts $7.99
• Organic Cauliflower 1 small head $4.99
• Organic Rainbow Carrot, 1 EA 3 carrots $2.99
• Organic Garlic, 3 CT 2 cloves $2.89
• Organic Dill Bunch 2 tbsp chopped $2.49
• Lemon 1 $0.99
• Olive oil 2 tbsp pantry
• Salt to taste pantry
• Black pepper to taste pantry

Instructions

1. Heat oven to 425°F.
2. Cut cauliflower into florets and slice the carrots on a diagonal.
3. Toss cauliflower and carrots with 1 tablespoon olive oil, salt, and pepper on a sheet pan.
4. Roast for 20 to 25 minutes, turning once, until browned and tender.
5. Season chicken breasts with salt, pepper, and a little lemon zest.
6. Heat remaining olive oil in a skillet over medium heat and cook chicken 5 to 6 minutes per side until cooked through.
7. In the last minute, add minced garlic and let it soften in the pan.
8. Rest the chicken briefly, then slice.
9. Arrange roasted vegetables in shallow bowls, top with sliced chicken, and finish with chopped dill and lemon juice.

Ingredients

• Easy Peel Black Tiger Shrimp 21-25 Count, 12 OZ 1 package $8.88
• Organic Baby Bok Choy 1 bunch $2.99
• 365 Mushroom Baby Bella Slcd 8Oz Cv 1 package $2.99
• Green Onion 3 stalks $1.39
• Lime 1 $0.59
• Organic Garlic, 3 CT 2 cloves $2.89
• Olive oil 1 tbsp pantry
• Salt to taste pantry
• Black pepper to taste pantry

Instructions

1. Peel and pat dry the shrimp.
2. Halve the bok choy, slice the mushrooms, and thinly slice the green onions.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add shrimp, season lightly, and cook 1 to 2 minutes per side. Remove to a plate.
5. Add mushrooms and cook until browned, about 4 minutes.
6. Add bok choy and a splash of water, cover briefly, and cook until just tender.
7. Stir in minced garlic and most of the green onions for 30 seconds.
8. Return shrimp to the skillet and finish with lime juice and black pepper.
9. Serve neatly in bowls, topped with remaining green onions.