Careme Recipes

Ingredients

• Pork Loin Chop B/I Thin 2 chops, about 12-16 oz total $4.66
• Organic Green Cabbage 1/2 small head, about 12 oz, sliced $1.99
• Organic Gala Apples 1 apple, thinly sliced $2.49
• Yellow Onion 1/2 medium, sliced $1.49
• Lemon 1/2 lemon $0.99
• Italian Parsley Bunch 2 tbsp chopped $1.29
• Pantry: olive oil 2 tbsp pantry
• Pantry: Dijon mustard 1 tsp pantry
• Pantry: honey or brown sugar 1 tsp pantry
• Pantry: salt and black pepper to taste pantry

Instructions

1. Prep the oven to 425°F. Slice 1/2 small head Organic Green Cabbage ($1.99) into ribbons, slice 1/2 medium Yellow Onion ($1.49), thinly slice 1 Organic Gala Apple ($2.49), chop 2 tablespoons Italian Parsley ($1.29), and cut 1/2 Lemon ($0.99).
2. Pat dry 2 Pork Loin Chop B/I Thin chops ($4.66 total). Rub them with 1 tablespoon olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey or brown sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. On a sheet pan, toss the sliced 1/2 head cabbage, 1/2 sliced onion, and half of the sliced apple with 1 tablespoon olive oil, a pinch of salt, and a squeeze from the 1/2 lemon ($0.99). Spread into an even layer.
4. Nestle the 2 seasoned pork chops onto the pan with the cabbage mixture. Roast at 425°F for 12 minutes.
5. While the pork roasts, place the remaining sliced apple in a small skillet over medium heat with 2 tablespoons water, the remaining juice from the 1/2 lemon ($0.99), and a pinch of salt. Cook 3 to 4 minutes until softened, then mash lightly into a chunky glaze.
6. Flip the pork chops and stir the cabbage and onion. Roast 8 to 10 minutes more, until the pork reaches 145°F and the cabbage is browned at the edges.
7. Rest the pork chops for 5 minutes. Spoon the quick apple glaze over the 2 pork chops and finish the pan with the 2 tablespoons chopped Italian Parsley ($1.29). Serve with the roasted cabbage and onions.
8. Pour Pinot Noir or Riesling if you'd like; both work well with the apple-cabbage-pork combination.

Ingredients

• Wild 51/60 Key West Shrimp, 12 OZ 1 package, 12 oz $9.99
• Zucchini Squash 2 medium $1.99
• Grape Tomatoes, 1 PT 1/2 pint, about 1 cup $2.49
• Yellow Potato 2 medium, about 12 oz $1.49
• Green Onion 2 stalks, sliced $1.29
• Lemon 1 $0.99
• Organic Garlic, 3 CT 2 cloves, minced $2.89
• Pantry: olive oil 2 tbsp pantry
• Pantry: butter 1 tbsp pantry
• Pantry: paprika or red pepper flakes 1/4 tsp pantry
• Pantry: salt and black pepper to taste pantry

Instructions

1. Prep the ingredients: halve or quarter 2 medium Yellow Potatoes ($1.49), slice 2 medium Zucchini Squash ($1.99), halve about 1 cup Grape Tomatoes from 1/2 pint ($2.49), slice 2 Green Onions ($1.29), mince 2 cloves Organic Garlic ($2.89), zest and juice 1 Lemon ($0.99), and pat dry 1 package Wild 51/60 Key West Shrimp, 12 oz ($9.99).
2. Place the 2 medium Yellow Potatoes ($1.49) in a saucepan, cover with salted water, and bring to a boil. Simmer 10 to 12 minutes until tender. Drain, then return them to the pot with 1 tablespoon butter, half the lemon zest from the 1 Lemon ($0.99), a pinch of salt, and black pepper. Cover to keep warm.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced 2 medium Zucchini Squash ($1.99) and cook 3 to 4 minutes until browned in spots.
4. Add the halved 1 cup Grape Tomatoes from 1/2 pint ($2.49) and the minced 2 cloves Organic Garlic ($2.89). Cook 1 to 2 minutes until the tomatoes begin to blister.
5. Add the 12 oz Wild 51/60 Key West Shrimp ($9.99), 1 tablespoon olive oil, 1/4 teaspoon paprika or red pepper flakes, 1/2 teaspoon salt, and black pepper. Cook 2 to 3 minutes per side until the shrimp are pink and just cooked through.
6. Turn off the heat and add the juice from 1 Lemon ($0.99) plus half the sliced 2 Green Onions ($1.29). Toss everything together.
7. Serve the lemon potatoes in shallow bowls and spoon the shrimp, zucchini, and tomatoes over or alongside. Finish with the remaining sliced Green Onions ($1.29) and any extra lemon zest from the 1 Lemon ($0.99).
8. Pour Sauvignon Blanc or Pinot Grigio if serving wine; both flatter the citrusy shrimp and delicate vegetables.

Ingredients

• AmyLu Italian Style Chicken Crumbles, 12 OZ 1 package, 12 oz $6.13
• Baby Bella Mushrooms 8 oz, sliced $2.69
• Organic Dino Kale 1/2 bunch, stems removed and chopped $2.99
• Organic Orange Sweet Potato 1 large, peeled and diced small $2.99
• Sweet Onion 1/2 medium, diced $1.69
• Organic Basil, 0.75 OZ 2 tbsp chopped $2.99
• Lemon 1/2 lemon $0.99
• Pantry: olive oil 1 1/2 tbsp pantry
• Pantry: garlic powder or 1 garlic clove 1/2 tsp or 1 clove pantry
• Pantry: grated Parmesan, optional 2 tbsp pantry
• Pantry: salt and black pepper to taste pantry

Instructions

1. Prep the ingredients: peel and dice 1 large Organic Orange Sweet Potato ($2.99) into 1/2-inch cubes, dice 1/2 medium Sweet Onion ($1.69), slice 8 oz Baby Bella Mushrooms ($2.69), remove stems and chop 1/2 bunch Organic Dino Kale ($2.99), chop 2 tablespoons Organic Basil ($2.99), and cut 1/2 Lemon ($0.99).
2. Heat 1 tablespoon olive oil in a large skillet with a lid over medium heat. Add the diced 1 large Organic Orange Sweet Potato ($2.99) and diced 1/2 medium Sweet Onion ($1.69) with a pinch of salt. Cook 5 minutes, stirring occasionally.
3. Add 2 tablespoons water, cover, and cook the sweet potato and onion 4 to 5 minutes more until the sweet potato is nearly tender.
4. Push the vegetables to one side. Add the remaining 1/2 tablespoon olive oil and the 8 oz sliced Baby Bella Mushrooms ($2.69). Cook 4 to 5 minutes until browned and their moisture cooks off.
5. Add the 12 oz AmyLu Italian Style Chicken Crumbles ($6.13) and 1/2 teaspoon garlic powder or 1 minced garlic clove from pantry. Stir everything together and cook 3 to 4 minutes until hot and fragrant.
6. Add the chopped 1/2 bunch Organic Dino Kale ($2.99) with 2 tablespoons water. Cover and cook 2 minutes, then uncover and stir until the kale is wilted.
7. Finish with the juice from 1/2 Lemon ($0.99), the 2 tablespoons chopped Organic Basil ($2.99), black pepper, and 2 tablespoons grated Parmesan if using. Taste and add salt only if needed, since the chicken crumbles may already be seasoned.
8. Serve hot as a complete one-pan meal for 2. Pour Chianti or Barbera if desired; the acidity and red-fruit character make the savory mushroom-chicken mix sing.