Careme Recipes

Ingredients

• Simple Truth Natural Ground Lamb 12 oz (about 3/4 lb) sale $9.49/lb
• Spaghetti Squash 1 medium (~2.5 lb) $1.49/lb
• Organic White Onion 1 small (use about 1/2) $1.79 each
• Organic Garlic 3 cloves, minced $6.99/lb
• Organic Lacinato Kale 1/2 bunch, stemmed and chopped $2.79 each
• Organic Italian Parsley (optional) 2 tbsp, chopped $1.99 each
• Crushed tomatoes (pantry) 1 can (14 oz)
• Olive oil (pantry) 2 tbsp, divided
• Dried oregano, ground cinnamon, red pepper flakes, salt, black pepper (pantry) to taste

Instructions

1. Preheat oven to 425°F. Halve spaghetti squash lengthwise, scoop seeds, rub cut sides with 1 tbsp olive oil, salt, and pepper. Place cut-side down on a sheet pan and roast 30–35 min until strands pull easily with a fork.
2. Start the ragu: Heat 1 tbsp olive oil in a skillet over medium. Add chopped onion and a pinch of salt; cook 3–4 min until translucent. Add garlic; cook 30 sec.
3. Add ground lamb; cook, breaking up, until browned, 5–6 min. Season with 1 tsp dried oregano, 1/4 tsp ground cinnamon, pinch red pepper flakes, salt and pepper.
4. Stir in crushed tomatoes. Simmer 10–12 min until slightly thickened. Fold in chopped kale; cook 2–3 min until wilted. Adjust seasoning.
5. Shred squash into strands in each shell, season lightly with salt/pepper, then spoon lamb ragu over the boats. Broil 1–2 min if you want lightly caramelized tops.
6. Finish with chopped parsley and serve hot.

Ingredients

• Mahi Mahi Wild Caught Fillet 12 oz (two 6-oz portions) sale $6.99/lb
• Frieda's Delicata Squash 1 medium (~1 lb) $1.29/lb
• Fresh Green Beans - Bag 8 oz (about half a bag) $2.19 per 1 lb bag
• Organic Garlic 2 cloves, sliced $6.99/lb
• Organic Italian Parsley 2 tbsp, chopped $1.99 each
• Olive oil (pantry) 2 tbsp, divided
• Butter (pantry) 1 tbsp
• Smoked paprika, salt, black pepper (pantry) to taste

Instructions

1. Heat oven to 425°F. Slice delicata into 1/2-inch rings, remove seeds; toss with 1 tbsp olive oil, 1/2 tsp smoked paprika, salt, and pepper. Roast on a sheet pan 20–25 min, flipping once, until tender and caramelized.
2. While squash roasts, heat a large skillet over medium-high. Add 1 tsp olive oil and 1 tbsp butter. Add green beans and a pinch of salt; sauté 5–6 min until crisp-tender. Add sliced garlic; cook 30–60 sec. Toss in parsley; set beans aside, keep warm.
3. Pat mahi dry; season with salt, pepper, and a light dusting of smoked paprika. Add 1 tsp olive oil to the skillet over medium-high. Sear fish 2–3 min per side until opaque and flakes easily (internal temp ~135°F; carryover will finish).
4. Plate mahi with roasted delicata and green beans. Spoon any pan juices over the fish and serve immediately.

Ingredients

• Hand Trimmed Boneless Skinless Fresh Chicken Breast 12 oz, thinly sliced sale $3.99/lb
• Organic Baby Bok Choy 3/4 lb, sliced (separate stems and greens) $2.99/lb
• Organic Ginger Root 1 tbsp finely minced (about 1 oz piece) $3.99/lb
• Organic Garlic 3 cloves, minced $6.99/lb
• Green Onions 1 bunch, sliced (greens reserved for garnish) $1.09 each
• Jasmine or long-grain rice (pantry) 1 cup dry (yields ~3 cups cooked; use ~2 cups)
• Soy sauce (pantry) 3 tbsp
• Rice vinegar (pantry) 1 tbsp
• Honey or sugar (pantry) 2 tsp
• Cornstarch (pantry) 2 tsp
• Sesame oil (pantry) 1 tsp
• Neutral oil (pantry) 1.5 tbsp
• Crushed red pepper (optional, pantry) pinch

Instructions

1. Cook rice according to package directions. Fluff and keep warm (aim for ~1 cup cooked per person).
2. Make sauce in a bowl: whisk soy sauce, rice vinegar, honey, 1/4 cup water, cornstarch, and sesame oil.
3. Heat 1 tbsp neutral oil in a large skillet or wok over high heat. Stir-fry chicken with a pinch of salt 4–5 min until just cooked; transfer to a plate.
4. Add remaining 1/2 tbsp oil to the pan. Stir-fry ginger, garlic, and white parts of green onions 30–45 sec until fragrant. Add bok choy stems; cook 1–2 min. Add bok choy greens; toss 30 sec.
5. Return chicken and any juices to pan. Stir sauce, pour in, and toss 60–90 sec until glossy and thickened. Add a pinch of red pepper if using. Taste and adjust seasoning.
6. Serve over rice and top with sliced green onion greens.