Careme Recipes

Ingredients

• Bone In Chicken Thighs 1 package (about 1.25-1.5 lb) $4.99
• Organic Carrot Bunch 1 bunch $2.29
• Organic Yellow Potato 2 medium $2.59
• Organic Yellow Onion 1 medium $2.69
• Organic Lemon Bag 1 lemon $5.32
• Organic Rosemary, 0.75 OZ 1 sprig $2.99
• Olive oil 2 tablespoons
• Salt and black pepper to taste

Instructions

1. Heat oven to 425°F.
2. Cut the carrots, potatoes, and onion into large bite-size pieces. Slice the lemon. Strip the rosemary leaves.
3. Spread the vegetables on a sheet pan and toss with olive oil, salt, and pepper.
4. Season the chicken with salt, pepper, and rosemary. Place on the pan with the vegetables. Add lemon slices around the pan.
5. Roast 30 to 35 minutes until the chicken is cooked through and the vegetables are tender.
6. Serve the chicken with the roasted vegetables and squeeze roasted lemon over top.

Ingredients

• Dubreton Organic Ground Pork, 16 OZ 1 package $7.10
• Organic Green Cabbage 1/2 small head $1.99
• Organic Carrot Bunch 2 carrots $2.29
• Organic Green Onion 1 bunch $1.99
• Organic Garlic, 3 CT 2 cloves $2.89
• Soy sauce 3 tablespoons
• Oil 1 tablespoon
• Rice 1 cup dry

Instructions

1. Cook the rice according to package directions.
2. Slice the cabbage, carrots, and green onions. Mince the garlic.
3. Heat oil in a large skillet over medium-high heat. Add the ground pork and cook until browned.
4. Add the garlic, carrots, and cabbage. Stir-fry 4 to 5 minutes until just tender.
5. Stir in the soy sauce and green onions. Cook 1 minute more.
6. Serve over rice.

Ingredients

• SEAFOOD Haddock Fillet 1 lb $16.88
• Organic Fennel Bulb 1 bulb $2.99
• Organic Yellow Potato 2 medium $2.59
• Organic Cara Cara Red Navel Orange 1 orange $2.77
• Olive oil 2 tablespoons
• Organic Italian Parsley 2 tablespoons chopped $2.19
• Salt to taste
• Black pepper to taste

Instructions

1. Heat oven to 425°F.
2. Thinly slice the fennel and potatoes. Place in a baking dish and toss with olive oil, salt, and pepper.
3. Roast the vegetables for 20 minutes.
4. Season the haddock with salt and pepper. Place it on top of the vegetables.
5. Slice half the orange and juice the other half. Put the slices around the fish and drizzle the juice over everything.
6. Roast 10 to 12 minutes more until the fish flakes easily.
7. Top with chopped parsley and serve.