Careme Recipes

Ingredients

• Boneless skinless chicken thighs 1 pack, about 16 oz $5.49
• Organic carrot bag about 12 oz $1.79
• Organic yellow onion 1 medium $2.99
• Lemon 1 $0.99
• Organic garlic, 3 ct 2 cloves $2.89
• Organic rosemary 1-2 tsp chopped, optional pantry swap with dried herbs $3.99
• Organic yellow potato 2 medium $2.59

Instructions

1. Prep the oven to 425°F. Pat dry 1 pack boneless skinless chicken thighs (about 16 oz, $5.49). Peel and cut about 12 oz carrots from 1 organic carrot bag ($1.79) into 2-inch pieces. Slice 1 medium organic yellow onion ($2.99) into wedges. Cut 2 medium organic yellow potatoes ($2.59) into 1-inch chunks. Mince 2 cloves from the organic garlic, 3 ct ($2.89). Zest and juice 1 lemon ($0.99). Chop 1 to 2 teaspoons organic rosemary ($3.99) if using.
2. Toss the carrots, onion, and potatoes with 1 1/2 tablespoons oil, half the minced garlic, half the lemon zest, 1 teaspoon chopped rosemary, 3/4 teaspoon salt, and 1/4 teaspoon black pepper on a sheet pan.
3. Rub the 16 oz boneless skinless chicken thighs ($5.49) with 1 tablespoon oil, the remaining garlic, the remaining lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Nestle the chicken among the vegetables.
4. Roast the chicken thighs, carrots, onion, and potatoes at 425°F for 28 to 32 minutes, stirring the vegetables once halfway through, until the chicken is cooked through and the vegetables are browned and tender.
5. Transfer the roasted chicken thighs to plates. Toss the hot carrots, onion, and potatoes with 1 to 2 tablespoons lemon juice from the 1 lemon ($0.99). Taste and add more salt or pepper if needed.
6. Serve the lemon-rosemary chicken thighs with the roasted carrots, onion, and potatoes. If you want, add a little extra chopped rosemary on top just before serving.
7. Wine pairing: pour a Sauvignon Blanc for a crisp citrus match, or choose Pinot Noir if you want a softer red with roast chicken.

Ingredients

• Ground pork NAE, 16 OZ 1 pack $6.49
• Organic green cabbage 1/2 small head $1.99
• Organic carrot bag, 16 OZ 2 carrots $1.79
• Baby Bella mushrooms 8 oz $2.79
• Green onion 3 stalks $1.39
• Organic garlic, 3 CT 3 cloves $2.89
• Lime 1 $0.49

Instructions

1. Prep 1/2 small head organic green cabbage ($1.99) by shredding about 5 to 6 cups. Peel and julienne 2 carrots from the organic carrot bag, 16 oz ($1.79). Slice 8 oz Baby Bella mushrooms ($2.79). Thinly slice 3 stalks green onion ($1.39). Mince 3 cloves from the organic garlic, 3 ct ($2.89). Cut 1 lime ($0.49) into wedges.
2. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add 1 pack Ground Pork NAE, 16 oz ($6.49). Cook for 5 to 6 minutes, breaking it up, until browned and cooked through.
3. Add the minced 3 cloves garlic ($2.89) and the sliced white parts of the 3 green onions ($1.39) to the browned ground pork. Stir for 30 seconds until fragrant.
4. Add the sliced 8 oz Baby Bella mushrooms ($2.79) and cook with the 16 oz ground pork ($6.49) for 3 to 4 minutes until the mushrooms soften and start to brown.
5. Add the shredded 1/2 small head organic green cabbage ($1.99) and julienned 2 carrots ($1.79). Stir-fry for 4 to 6 minutes until the cabbage is wilted but still a little crisp. Season with 2 tablespoons soy sauce from pantry, 1 teaspoon honey or sugar from pantry if desired, and the juice of 1/2 lime from the 1 lime ($0.49).
6. Taste the pork and vegetable stir-fry and adjust with a little more soy sauce, black pepper, or the remaining lime juice. Top with the green parts of the 3 sliced green onions ($1.39).
7. Serve as is for a lower-carb bowl, or spoon over cooked rice or noodles from pantry if you have them.
8. Wine pairing: an off-dry Riesling handles the savory stir-fry beautifully, while Pinot Noir works well with the earthy mushrooms and pork.

Ingredients

• Pacific Cod Fillet about 12-16 oz $15.99
• Organic cauliflower 1 small head $4.99
• Organic fennel bulb 1 bulb $2.99
• Roma tomato 2 $2.69
• Lemon 1 $0.99
• Organic garlic, 3 CT 2 cloves $2.89
• Organic Italian parsley 2 tbsp chopped $1.79

Instructions

1. Prep the oven to 425°F. Cut 1 small organic cauliflower ($4.99) into florets. Trim and thinly slice 1 organic fennel bulb ($2.99), reserving a few fronds if nice. Dice 2 Roma tomatoes ($2.69). Mince 2 cloves from the organic garlic, 3 ct ($2.89). Zest and juice 1 lemon ($0.99). Chop 2 tablespoons organic Italian parsley ($1.79). Pat dry about 12 to 16 oz Pacific Cod Fillet ($15.99).
2. Toss the cauliflower florets from 1 small organic cauliflower ($4.99) with 1 tablespoon oil, 1/2 teaspoon salt, and black pepper on a sheet pan. Roast at 425°F for 20 to 25 minutes, turning once, until browned and tender.
3. While the cauliflower roasts, heat 1 tablespoon oil in an oven-safe skillet over medium heat. Add the sliced 1 organic fennel bulb ($2.99) and cook for 4 to 5 minutes until starting to soften. Add the minced 2 cloves garlic ($2.89) and cook for 30 seconds.
4. Add the diced 2 Roma tomatoes ($2.69), half the lemon zest from 1 lemon ($0.99), 2 tablespoons water, and a pinch of salt and pepper to the skillet. Cook for 3 minutes to make a quick sauce. If you have olives or capers in the pantry, add 1 to 2 tablespoons here.
5. Nestle the 12 to 16 oz Pacific Cod Fillet ($15.99) into the fennel-tomato mixture. Spoon some sauce over the fish and transfer the skillet to the oven. Roast at 425°F for 8 to 12 minutes, depending on thickness, until the cod flakes easily.
6. Finish the cod by squeezing in 1 to 2 tablespoons lemon juice from the 1 lemon ($0.99) and sprinkling with the chopped 2 tablespoons organic Italian parsley ($1.79) and any reserved fennel fronds.
7. Serve the Mediterranean cod and fennel with the roasted cauliflower on the side. Spoon all the tomato pan sauce over the fish and vegetables.
8. Wine pairing: Pinot Grigio is the cleanest match, while Sauvignon Blanc is excellent if you want more zip with the lemon and fennel.