Careme Recipes

Ingredients

• 365 by Whole Foods Market Ground Pork NAE, 16 OZ 1 package $5.99
• Organic Kabocha Squash 1 small squash $1.99
• Organic Baby Bok Choy 1 package $2.99
• Organic Green Cabbage 1/2 small head $1.10
• Organic Mushroom Medley, 4 OZ 1 package $3.49
• Organic Green Onion 1 bunch $1.99
• Organic Garlic, 3 CT 2 cloves $2.89
• Lime 1 $0.59
• Pantry soy sauce 3 tablespoons
• Pantry rice vinegar 1 tablespoon
• Pantry honey or brown sugar 2 teaspoons
• Pantry fresh ginger 1 tablespoon grated
• Pantry sesame oil 2 teaspoons
• Pantry neutral oil 1 tablespoon
• Pantry cooked rice 1 cup dry rice, cooked

Instructions

1. Preheat the oven to 425°F. Wash 1 small organic kabocha squash, halve it carefully, scoop out the seeds, and cut it into 1-inch wedges. Trim 1 package organic baby bok choy and halve any large pieces lengthwise. Thinly slice 1/2 small head organic green cabbage. Slice 1 package organic mushroom medley. Thinly slice 1 bunch organic green onion, keeping the green tops separate from the whites. Mince 2 cloves organic garlic. Grate 1 tablespoon ginger. Cut 1 lime into wedges.
2. Toss the 1-inch kabocha wedges with 1 tablespoon neutral oil, salt, and pepper on a sheet pan. Roast at 425°F for 22 to 28 minutes, turning once, until tender and browned at the edges.
3. Meanwhile, cook 1 cup dry rice according to package directions so you have a fluffy base ready for plating.
4. In a small bowl, stir together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey or brown sugar, 1 tablespoon grated ginger, and 2 teaspoons sesame oil.
5. Heat a large skillet over medium-high heat. Add the 16-ounce package ground pork and break it up into small crumbles. Cook for 5 to 6 minutes until browned. Add the sliced white parts of the green onion, the 2 minced garlic cloves, and the sliced mushrooms from the 4-ounce package. Cook 2 to 3 minutes until fragrant and the mushrooms soften.
6. Pour the soy-ginger sauce into the skillet with the pork mixture and cook 1 to 2 minutes until the meat turns glossy. Transfer the pork mixture to one side of a platter or keep warm in the pan.
7. In the same skillet, add the sliced 1/2 head green cabbage with a splash of water and cook 2 minutes. Add the halved baby bok choy and toss for 2 to 3 minutes more until the cabbage is just tender and the bok choy is wilted but still bright. Season with a squeeze of lime.
8. To plate, spoon cooked rice into wide shallow bowls. Arrange the glazed pork over one side, tuck the roasted kabocha wedges alongside, and lean the wilted cabbage and bok choy against the pork for height. Finish with the sliced green onion tops and extra lime wedges for a fresh, restaurant-style pop of color.

Ingredients

• WHOLE FOODS MARKET Better Chicken B/S Thighs 1 package $6.99
• Organic Green Cabbage 1/2 small head $1.10
• Organic Avocado Bag, 4 CT 1 avocado $5.54
• Organic Peeled Baby Rainbow Carrots, 12 OZ 1 package $2.49
• Organic Cilantro 1 bunch $1.79
• Lime 2 $0.59
• Organic Green Onion 1/2 bunch $1.99
• Organic Garlic, 3 CT 2 cloves $2.89
• Pantry chili powder 2 teaspoons
• Pantry ground cumin 1 teaspoon
• Pantry smoked paprika 1 teaspoon
• Pantry olive oil 2 tablespoons
• Pantry plain Greek yogurt or sour cream 2 tablespoons optional
• Pantry salt and black pepper to taste

Instructions

1. Preheat the oven to 425°F. Halve any thick carrots from the 12-ounce package organic peeled baby rainbow carrots lengthwise so they roast evenly. Thinly shred 1/2 small head organic green cabbage. Dice 1 avocado from the organic avocado bag. Slice 1/2 bunch organic green onion. Roughly chop 1 bunch organic cilantro. Mince 2 cloves organic garlic. Cut 2 limes in half.
2. On a sheet pan, toss the 12-ounce package organic peeled baby rainbow carrots with 1 tablespoon olive oil, salt, pepper, and a pinch of the chili powder. Roast at 425°F for 20 to 25 minutes until blistered and tender, turning once.
3. Pat dry 1 package Better Chicken boneless skinless thighs. In a bowl, coat the chicken thighs with 1 tablespoon olive oil, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, the 2 minced garlic cloves, 1 teaspoon salt, and the juice of 1 lime half.
4. Heat a large skillet or grill pan over medium-high heat. Cook the seasoned chicken thighs for 5 to 7 minutes per side, depending on thickness, until nicely charred and cooked through. Transfer to a board and rest 5 minutes, then slice into thick strips.
5. While the chicken cooks, make the slaw. In a medium bowl combine the shredded 1/2 head green cabbage, sliced 1/2 bunch green onion, half the chopped cilantro bunch, the juice of 1 lime, a pinch of salt, and several grinds of black pepper. Fold in the diced 1 avocado just before serving so it stays chunky.
6. If using, stir 2 tablespoons Greek yogurt or sour cream with a squeeze of lime and a spoonful of water to make a quick drizzle.
7. To plate, spread a mound of cabbage-avocado slaw on each plate. Fan the sliced chili-lime chicken over the slaw. Arrange the roasted rainbow carrots beside it, keeping their colors visible. Spoon over any chicken juices, drizzle with the lime yogurt if using, and finish with the remaining chopped cilantro and extra lime wedges.

Ingredients

• 365 by Whole Foods Market Patagonian Sea Scallops 80/120, 12 OZ 1 package $8.99
• Organic Spaghetti Squash 1 squash $1.99
• Organic Green Asparagus 1 bunch $5.54
• Organic Baby Bella Sliced Mushrooms, 8 OZ 1 package $3.99
• Organic Shallots 1 small shallot from package $4.99
• Organic Garlic, 3 CT 3 cloves $2.89
• Organic Thyme, 0.5 OZ 1 teaspoon leaves $2.99
• Organic Lemon 1 $1.19
• Pantry olive oil 2 tablespoons
• Pantry butter 2 tablespoons
• Pantry heavy cream or half-and-half 1/3 cup
• Pantry grated Parmesan 2 tablespoons optional
• Pantry salt and black pepper to taste

Instructions

1. Preheat the oven to 425°F. Halve 1 organic spaghetti squash lengthwise, scoop out the seeds, and rub the cut sides with 1 tablespoon olive oil, salt, and pepper. Place cut side down on a sheet pan and roast for 30 to 35 minutes until the flesh shreds easily.
2. Trim 1 bunch organic green asparagus and, if the stalks are thick, peel the lower inch or two. Toss the asparagus with a little olive oil, salt, and pepper on a second area of the sheet pan or a second pan. Roast during the last 10 to 12 minutes of the squash cooking, until just tender and lightly browned.
3. Thinly mince 1 small shallot from the organic shallots package. Mince 3 cloves organic garlic. Zest and halve 1 organic lemon. Pick 1 teaspoon thyme leaves. Pat the 12-ounce package Patagonian sea scallops very dry and season with salt and pepper.
4. Heat a skillet over medium heat. Add 1 tablespoon butter and the sliced 8-ounce package organic baby bella mushrooms. Cook 5 to 6 minutes until the mushrooms release moisture and brown. Add the minced shallot, 2 of the minced garlic cloves, and 1 teaspoon thyme leaves. Cook 1 minute more.
5. Add 1/3 cup heavy cream or half-and-half to the mushroom skillet and simmer gently for 2 minutes. If using, stir in 2 tablespoons grated Parmesan. When the spaghetti squash is done, scrape the flesh into strands with a fork and add about half to two-thirds of the squash strands to the mushroom cream. Toss over low heat with a pinch of lemon zest, salt, and pepper until lightly coated and silky. Reserve extra squash for another meal.
6. Wipe out another skillet and heat over medium-high. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, add the seasoned 12 ounces sea scallops in a single layer. Sear for about 1 1/2 to 2 minutes on the first side until golden, then turn and cook 30 seconds to 1 minute more. Add the remaining 1 minced garlic clove and a squeeze of lemon at the end.
7. To plate, twirl the creamy mushroom spaghetti squash into a nest in the center of each warm plate. Lean the roasted asparagus alongside for a clean green contrast. Arrange the scallops on top of the squash, spoon over any buttery pan juices, and finish with a little lemon zest and black pepper.