Careme Recipes

Ingredients

• 365 by Whole Foods Market Boneless Skinless Chicken Thighs 1 pack $5.49
• Organic Carrot Bag, 16 OZ about 8 oz $1.79
• Yellow Potato 2 medium, about 12 oz total $1.69
• Lemon 1 $0.89
• Italian Parsley Bunch 2 tablespoons chopped $1.29
• Organic Garlic, 3 CT 2 cloves $2.89
• Sweet Onion 1 small $1.43
• Pantry: olive oil, kosher salt, black pepper, paprika as needed pantry

Instructions

1. Prep the oven to 425°F. Pat dry 1 pack 365 by Whole Foods Market Boneless Skinless Chicken Thighs ($5.49). Peel or scrub about 8 ounces Organic Carrot Bag ($1.79) and cut into thick sticks. Cut 2 medium Yellow Potatoes ($1.69 total) into 1-inch chunks. Slice 1 small Sweet Onion ($1.43) into wedges. Mince 2 cloves Organic Garlic, 3 CT ($2.89 pack). Zest and juice 1 Lemon ($0.89). Chop 2 tablespoons Italian Parsley ($1.29 bunch).
2. On a sheet pan, toss the carrots, potatoes, onion, and minced garlic with 1 1/2 tablespoons olive oil, 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika.
3. Rub the chicken thighs with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and half the lemon zest. Nestle the chicken among the vegetables.
4. Roast at 425°F for 30 to 35 minutes, stirring the vegetables once halfway through, until the chicken is cooked through and the potatoes are tender and browned.
5. Drizzle the pan with 1 to 1 1/2 tablespoons lemon juice, then scatter over the 2 tablespoons chopped parsley. Toss the vegetables lightly in the pan juices and serve the chicken over the roasted vegetables.
6. Pour a juicy Pinot Noir or an unoaked Chardonnay if you'd like a wine pairing.

Ingredients

• 365 by Whole Foods Market Ground Chicken, Step 2, 16 Ounce 1 pack $5.99
• Organic Green Cabbage about 1/2 small head, 12 oz $1.10
• Organic Carrot Bag, 16 OZ 2 medium carrots $1.79
• Green Onion 3 $1.29
• Organic Garlic, 3 CT 2 cloves $2.89
• Lime 1 $0.59
• Pantry: soy sauce, honey or brown sugar, neutral oil, red pepper flakes, cooked rice as needed pantry

Instructions

1. Prep all ingredients first. Shred about 12 ounces Organic Green Cabbage ($1.10 sale) into thin strips. Peel and julienne 2 medium carrots from the Organic Carrot Bag ($1.79). Slice 3 Green Onions ($1.29). Mince 2 cloves Organic Garlic from the 3-count pack ($2.89).
2. In a small bowl, stir together 3 tablespoons soy sauce, 1 tablespoon honey or brown sugar, 1 tablespoon water, and a squeeze of juice from 1 Lime ($0.59).
3. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add 1 pack 365 by Whole Foods Market Ground Chicken, Step 2, 16 Ounce ($5.99). Cook for 5 to 6 minutes, breaking it up well, until browned and cooked through.
4. Add the minced garlic, half the sliced green onion, the shredded cabbage, and the julienned carrots. Stir-fry for 4 to 5 minutes until the cabbage is wilted but still a little crisp.
5. Pour in the soy-lime sauce and cook 1 to 2 minutes more until everything is glossy and well coated. Add red pepper flakes if you like heat.
6. Serve over cooked rice from the pantry and top with the remaining sliced green onion plus an extra squeeze of lime.
7. For wine, a lightly off-dry Riesling is excellent, or pour a light Pinot Noir if you're in the mood for red.

Ingredients

• Bone-In Pork Loin Chop 2 chops $5.99
• Organic Delicata Squash 1 squash $1.99
• Organic Gala Apples 1 large apple $2.49
• Sweet Onion 1 small $1.43
• Organic Rosemary, 0.75 OZ 1 teaspoon chopped $2.99
• Organic Garlic, 3 CT 1 clove $2.89
• Lemon 1/2 lemon $0.89
• Pantry: olive oil, butter, kosher salt, black pepper as needed pantry

Instructions

1. Heat the oven to 425°F. Halve 1 Organic Delicata Squash ($1.99), scoop out the seeds, and slice into 1/2-inch half-moons. Thinly slice 1 small Sweet Onion ($1.43). Core and slice 1 large Organic Gala Apple ($2.49). Mince 1 clove Organic Garlic from the 3-count pack ($2.89). Finely chop 1 teaspoon Organic Rosemary ($2.99 pack).
2. Toss the delicata squash with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper on a sheet pan. Roast for 22 to 25 minutes, flipping once, until browned and tender.
3. While the squash roasts, pat dry 2 Bone-In Pork Loin Chops ($5.99) and season both sides with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper.
4. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the pork chops for 3 to 4 minutes per side until nicely browned and just cooked through, then transfer to a plate to rest.
5. Reduce the heat to medium. Add the sliced onion to the skillet and cook 3 minutes. Add the sliced apple, minced garlic, chopped rosemary, and 1 tablespoon butter. Cook 3 to 4 minutes until the apple softens slightly.
6. Add 1 tablespoon water and a squeeze of juice from 1/2 Lemon ($0.89 each), scraping up any browned bits. Return the pork chops briefly to the skillet to coat in the apple-onion mixture.
7. Serve the pork chops with the apple-onion pan sauce and the roasted delicata squash on the side.
8. If serving wine, reach for Pinot Noir or Chenin Blanc.