Careme Recipes

Ingredients

• Atlantic Salmon Portion 2 portions $6.99
• Green Artichoke 2 artichokes $2.99
• Organic Green Asparagus 1 bunch $5.54
• Yellow Potato 3 medium $1.49
• Organic Lemons 1 lemon $1.19
• Organic Dill Bunch 2 tbsp chopped $2.49

Instructions

1. Heat oven to 425°F.
2. Trim 2 Green Artichokes by removing tough outer leaves, trimming the stem, cutting off the top third, halving lengthwise, and scraping out any fuzzy choke. Rub with cut Organic Lemon to prevent browning.
3. Simmer the halved artichokes in salted water for 10 minutes until slightly tender, then drain well.
4. Cut 3 medium Yellow Potatoes into bite-size pieces. Toss the potatoes and parboiled artichokes with olive oil, salt, and pepper, then spread on a sheet pan. Roast for 15 minutes.
5. Trim 1 bunch Organic Green Asparagus, add it to the pan, and roast 10 more minutes until the potatoes are tender and the asparagus is just cooked.
6. Season 2 Atlantic Salmon Portions with salt, pepper, and lemon zest. Sear in an oiled skillet over medium-high heat for 3 to 4 minutes per side until just cooked through.
7. Toss the roasted vegetables with 2 tablespoons chopped Organic Dill Bunch and a squeeze of lemon juice. Serve alongside the salmon.

Ingredients

• Cod Fillets, 10.5 OZ 1 package $8.99
• Green Artichoke 2 artichokes $2.99
• Organic Fennel Bulb 1 bulb $2.99
• Organic Lemons 1 lemon $1.19
• Organic Italian Parsley 2 tbsp chopped $2.19
• Organic White Onion 1/2 small onion, sliced $3.19

Instructions

1. Heat oven to 425°F.
2. Trim 2 Green Artichokes: remove the tough leaves, trim stems, cut off the tops, quarter them, and remove the fuzzy choke. Rub the pieces with Organic Lemon.
3. Simmer the artichoke quarters in salted water for about 10 minutes until just tender, then drain.
4. Slice 1 Organic Fennel Bulb and 1/2 small Organic White Onion. Toss with olive oil, salt, and pepper in a baking dish. Roast for 10 minutes.
5. Stir in the drained artichoke pieces and return the dish to the oven for 5 minutes.
6. Season 1 package Cod Fillets with salt, pepper, lemon zest, and a little olive oil. Nestle the cod over the vegetables.
7. Bake 10 to 12 minutes until the cod flakes easily. Finish with chopped Organic Italian Parsley and fresh lemon juice before serving.

Ingredients

• 90/10 Ground Beef 1 lb $9.49
• Organic Orange Sweet Potato 2 medium $2.54
• Green Artichoke 2 artichokes $2.99
• 365 Mushroom Baby Bella Slcd 8Oz Cv 1 package, 8 oz $2.99
• Green Onion 2 stalks, sliced $1.39
• Lime 1 lime $0.59
• Cilantro Bunch 2 tbsp chopped $0.99

Instructions

1. Heat oven to 425°F.
2. Slice 2 medium Organic Orange Sweet Potatoes into 1/2-inch rounds. Toss with olive oil, salt, and pepper and roast on a sheet pan for 18 to 22 minutes, flipping once.
3. Trim 2 Green Artichokes, remove tough leaves and choke, and cut into wedges. Simmer in salted water for 8 to 10 minutes until slightly tender, then drain well.
4. Heat a skillet over medium-high heat with a little oil and sear the artichoke wedges for 2 to 3 minutes until browned. Remove and set aside.
5. In the same skillet, brown 1 pound 90/10 Ground Beef for 5 to 6 minutes, breaking it up as it cooks.
6. Add 1 package sliced Baby Bella Mushrooms and 2 sliced Green Onion stalks. Cook 3 to 4 minutes until the mushrooms soften. Season with salt, pepper, and a squeeze of Lime.
7. Serve the beef and mushrooms over the roasted sweet potatoes. Top with the seared artichokes and 2 tablespoons chopped Cilantro Bunch.