Careme Recipes

Ingredients

• Atlantic Salmon Fillet 1 fillet, about 12-14 oz 14.99
• Organic Red Sweet Potato 1 medium, about 12 oz, cut into 3/4-inch cubes 2.54
• Organic Green Asparagus 1 bunch, trimmed 5.54
• Organic Easter Egg Radish 1 bunch, thinly sliced 2.49
• Lemon 1, zested and juiced 0.79
• Organic Italian Parsley 2 tablespoons, chopped 2.19
• Organic Garlic, 3 CT 2 cloves, minced 2.89
• Pantry item: olive oil 2 1/2 tablespoons
• Pantry item: Dijon mustard 1 teaspoon
• Pantry item: kosher salt to taste
• Pantry item: black pepper to taste

Instructions

1. Preheat the oven to 425°F. Line a sheet pan or large roasting tray with parchment for easier cleanup.
2. Peel 1 medium organic red sweet potato and cut it into 3/4-inch cubes. Toss the sweet potato cubes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and a few grinds of black pepper. Spread them on one side of the sheet pan and roast for 10 minutes.
3. While the sweet potatoes get started, trim 1 bunch organic green asparagus and slice 1 bunch organic Easter Egg radish very thin. In a small bowl, mix the zest and juice of 1 lemon with 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 tablespoon olive oil, 1 tablespoon chopped organic Italian parsley, 1/4 teaspoon kosher salt, and black pepper.
4. Pat 1 salmon fillet, about 12 to 14 ounces, very dry. Rub it with 1/2 tablespoon olive oil, the remaining 1 minced garlic clove, 1/4 teaspoon kosher salt, and black pepper.
5. After the sweet potatoes have roasted 10 minutes, add the trimmed asparagus to the other side of the pan. Toss the asparagus with 1/2 tablespoon olive oil and a pinch of salt. Nestle the salmon in the center or place it on a second small pan if needed.
6. Roast the salmon, asparagus, and sweet potatoes for 12 to 15 minutes, until the salmon is just cooked through and the asparagus is tender-crisp. If you want crisp skin, broil the salmon for 1 to 2 minutes at the end, watching carefully.
7. Toss the thinly sliced radishes with 1 tablespoon of the lemon dressing so they stay crisp and lightly pickled.
8. To plate, spoon the roasted sweet potatoes slightly off-center on each plate, lean the asparagus alongside, and place half the salmon on top or just beside the vegetables. Scatter the dressed radishes over and around the fish for color and crunch. Drizzle the remaining lemon-parsley dressing around the plate, not over the skin, to keep the texture lively.
9. Serve immediately. Optional wine pairing: Sauvignon Blanc or unoaked Chardonnay.

Ingredients

• 365 by Whole Foods Market, Ground Chicken, Step 2, 16 Ounce 1 package, 16 oz 5.99
• Organic Napa Cabbage 1/2 head, about 5 cups shredded 1.99
• Organic Baby Bok Choy 3 heads, halved lengthwise 2.99
• Sweet Onion 1 small, thinly sliced 1.89
• Organic Green Onion 2, sliced 1.89
• Lime 1 0.59
• Organic Cilantro 2 tablespoons, chopped 2.19
• Pantry item: cooked jasmine rice 2 cups, for serving
• Pantry item: neutral oil 1 tablespoon
• Pantry item: soy sauce 3 tablespoons
• Pantry item: honey or brown sugar 1 tablespoon
• Pantry item: toasted sesame oil 1 teaspoon
• Pantry item: rice vinegar 1 tablespoon
• Pantry item: garlic 2 cloves, minced
• Pantry item: ginger 1 tablespoon, minced
• Pantry item: red pepper flakes pinch, optional
• Pantry item: kosher salt to taste
• Pantry item: black pepper to taste

Instructions

1. Cook or reheat 2 cups jasmine rice and keep it warm. Thinly slice 1 small sweet onion, shred 1/2 head organic napa cabbage, halve 3 heads organic baby bok choy lengthwise, slice 2 organic green onions, and chop 2 tablespoons organic cilantro.
2. In a small bowl, stir together 3 tablespoons soy sauce, 1 tablespoon honey or brown sugar, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 2 minced garlic cloves, 1 tablespoon minced ginger, and a pinch of red pepper flakes if using.
3. Heat a large skillet or wok over medium-high heat with 1 tablespoon neutral oil. Add 1 package ground chicken, 16 ounces, and break it up with a spoon. Season lightly with black pepper and cook for 5 to 6 minutes until browned in spots.
4. Add the sliced sweet onion to the browned ground chicken and cook 2 minutes until beginning to soften. Pour in the soy-sesame sauce and cook 1 to 2 minutes until glossy and lightly reduced.
5. Add the shredded napa cabbage and toss with the chicken for 2 to 3 minutes until wilted but not limp. Taste and adjust with a small squeeze of lime and a little salt only if needed.
6. In the same pan, push the chicken-cabbage mixture to one side if there is room, or transfer it briefly to a bowl. Add the halved baby bok choy cut-side down and cook 2 minutes, then flip and cook 1 more minute until tender-crisp with a little char.
7. To plate, spoon warm jasmine rice into shallow bowls. Mound the glossy ground chicken and napa cabbage over one side of the rice. Arrange the bok choy halves alongside for height and contrast. Finish with sliced green onion, chopped cilantro, and wedges from 1 lime squeezed at the table.
8. Serve right away. Optional wine pairing: Riesling or Pinot Noir.

Ingredients

• Top Sirloin Steak, 12 OZ 1 package, 12 oz 11.99
• Organic Potato Fingerling Mix, 24 Ounce 12 oz, halved lengthwise 5.49
• Sliced White Mushrooms 1 package, about 8 oz 2.21
• Organic Green Asparagus 1/2 bunch, trimmed 5.54
• Shallot 1, finely minced 3.99
• Organic Rosemary, 0.75 OZ 1 teaspoon, chopped 2.99
• Lemon 1/2, for finishing asparagus 0.79
• Pantry item: olive oil 2 tablespoons
• Pantry item: butter 2 tablespoons
• Pantry item: garlic 2 cloves, smashed
• Pantry item: chicken stock or water 1/3 cup
• Pantry item: Dijon mustard 1 teaspoon
• Pantry item: kosher salt to taste
• Pantry item: black pepper to taste

Instructions

1. Preheat the oven to 425°F. Remove 1 package top sirloin steak, 12 ounces, from the refrigerator 15 minutes before cooking so it loses some chill.
2. Halve 12 ounces organic fingerling potatoes lengthwise. Toss them with 1 tablespoon olive oil, 1 teaspoon chopped organic rosemary, 1/2 teaspoon kosher salt, and black pepper. Spread cut-side down on a sheet pan and roast for 25 to 30 minutes, turning once, until browned and tender.
3. Trim 1/2 bunch organic green asparagus. Toss the asparagus with a light drizzle of olive oil, a pinch of salt, and black pepper. Add it to the sheet pan during the last 10 minutes of potato roasting. Finish the roasted asparagus with a squeeze of 1/2 lemon after it comes out.
4. Pat the 12-ounce top sirloin steak dry very well. Season both sides with 3/4 teaspoon kosher salt and several grinds of black pepper.
5. Heat a heavy skillet, preferably cast iron, over medium-high heat. Add 1 tablespoon olive oil. Sear the steak for about 3 to 4 minutes on the first side and 3 minutes on the second side for medium-rare to medium, adjusting for thickness. During the last minute, add 1 tablespoon butter and 2 smashed garlic cloves, tilting the pan and basting the steak.
6. Transfer the steak to a warm plate and rest it for at least 8 minutes.
7. Reduce the heat to medium. In the same skillet, add 1 more tablespoon butter and 1 finely minced shallot. Cook 1 minute. Add 1 package sliced white mushrooms, about 8 ounces, and cook 5 to 6 minutes until browned and their moisture has mostly cooked off.
8. Stir 1 teaspoon Dijon mustard into the mushrooms, then add 1/3 cup chicken stock or water. Scrape the pan well and simmer 2 to 3 minutes until lightly saucy. Taste and season with salt and pepper.
9. Slice the rested steak across the grain into even slices. To plate, fan the steak slices over a spoonful of mushroom sauce, set the roasted fingerling potatoes beside it, and stack the asparagus neatly on the other side. Spoon a little extra mushroom sauce near, not over, the potatoes so they keep their crisp edges.
10. Serve immediately. Optional wine pairing: Cabernet Sauvignon or Merlot.