Careme Recipes

Ingredients

• Simple Truth® Natural Grass Fed Angus Beef Top Sirloin Steak (8 oz) 1 (8 oz) steak $11.99 sale (reg. $12.49)
• Simple Truth Organic® Whole Carrots Bag (2 lb) 2 medium carrots (about 8 oz), peeled and cut into 1/2-inch coins (use the rest later) $2.99
• Organic Jumbo Yellow Onion (1 lb) 1/2 onion, finely diced $1.49/lb
• Organic Garlic Bulbs (3 ct) 2 cloves, minced $1.99
• Organic Lacinato Kale (1 ct) 2 packed cups, thinly sliced $2.79
• Dry green or brown lentils (not provided) 3/4 cup, rinsed
• Dijon mustard (not provided) 1 1/2 tsp
• Red wine (or beef stock) (not provided) 1/3 cup
• Apple cider vinegar or red wine vinegar (not provided) 1 1/2 tbsp
• Olive oil (not provided) 2 tbsp, divided
• Butter (not provided) 1 tbsp
• Kosher salt + black pepper (not provided) to taste
• Smoked paprika (optional) (not provided) 1/2 tsp
• Fresh thyme or dried thyme (optional) (not provided) 1/2 tsp

Instructions

1. Heat the oven to 425°F. Line a small sheet pan with foil or parchment.
2. Prep the carrots: peel and slice 2 medium carrots (about 8 oz) into 1/2-inch coins. Toss with 1 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper, and optional 1/2 tsp smoked paprika. Roast at 425°F for 20–25 minutes, tossing once, until browned at the edges and tender.
3. Cook the lentils while carrots roast: in a small pot, combine 3/4 cup rinsed lentils with 2 1/4 cups water and 1/2 tsp salt. Bring to a boil on the stove, then reduce to a gentle simmer and cook 18–25 minutes until tender but not mushy. Drain well.
4. Make the warm lentil-kale base: in the same pot (or a skillet), heat 1 tsp olive oil over medium heat. Add 1/2 finely diced onion and cook 4–5 minutes until softened. Add 2 minced garlic cloves and cook 30 seconds. Stir in the drained lentils and 2 packed cups sliced lacinato kale; cook 1–2 minutes just to wilt.
5. Dress the lentils: stir in 1 1/2 tbsp vinegar and 1 1/2 tsp Dijon mustard. Taste and adjust salt and pepper. Fold in the roasted carrots when they’re done. Keep warm on low.
6. Sear the steak: pat dry the 8 oz sirloin. Season both sides with 3/4 tsp kosher salt and lots of black pepper. Heat a skillet over medium-high heat with 2 tsp olive oil. Sear 2–4 minutes per side (depending on thickness) to your preferred doneness (aim ~130°F for medium-rare). Transfer steak to a plate to rest 5 minutes.
7. Pan sauce: reduce heat to medium. Add 1/3 cup red wine (or stock) to the same skillet and scrape up the browned bits. Simmer 1–2 minutes until slightly reduced. Turn off heat and whisk in 1 tbsp butter. Taste and add a pinch of salt and pepper as needed.
8. Slice the steak against the grain. Serve over the warm lentil–kale–roasted carrot salad and spoon the red-wine pan sauce over top.

Ingredients

• Whole Cooked Dungeness Crab (1 lb) 1 lb whole cooked crab (pick ~6 oz meat) OR Surimi Krab Meat (1 lb) $15.99
• Surimi Krab Meat (1 lb) (budget swap) Use 8 oz if swapping for crab $2.99 sale
• Del Cabo Organic Japanese Shishito Peppers (10 oz) 8 oz shishitos, stems on $3.99
• Organic Garlic Bulbs (3 ct) 2 cloves, minced $1.99
• Organic Jumbo Red Onions (1 lb) 1/2 small red onion, finely diced $1.59/lb
• Pearl barley (not provided) 3/4 cup
• Chicken stock or seafood stock (not provided) 3 cups, kept hot
• Dry white wine (optional) (not provided) 1/4 cup
• Parmesan (optional) (not provided) 1/4 cup, finely grated
• Butter (not provided) 2 tbsp, divided
• Olive oil (not provided) 2 tbsp, divided
• Lemon (not provided) 1, zest and 2 tbsp juice
• Parsley or dill (optional) (not provided) 2 tbsp, chopped
• Kosher salt + black pepper + red pepper flakes (not provided) to taste

Instructions

1. If using whole cooked crab: crack and pick out about 6 oz crab meat. Keep it chilled while you cook. (If using surimi: chop 8 oz into bite-size pieces.)
2. Prep aromatics: finely dice 1/2 small red onion; mince 2 garlic cloves. Zest 1 lemon and squeeze 2 tbsp juice. Keep 3 cups stock hot in a small pot or microwave.
3. Cook the barley “risotto” on the stove: in a medium saucepan, heat 1 tbsp olive oil + 1 tbsp butter over medium heat. Add the diced red onion and cook 3–4 minutes until softened. Add the minced garlic and a pinch of red pepper flakes; cook 30 seconds.
4. Add 3/4 cup pearl barley and stir 1 minute to toast. If using, add 1/4 cup white wine and simmer until mostly absorbed, about 1 minute.
5. Add hot stock a ladle at a time: start with 1 cup hot stock and simmer, stirring often, until absorbed. Continue adding stock (about 3 cups total) and stirring until barley is tender and creamy, 25–35 minutes. Season with 1/2 tsp kosher salt and black pepper to taste (stock saltiness varies).
6. Finish the barley: stir in lemon zest, 2 tbsp lemon juice, 1 tbsp butter, and optional 1/4 cup Parmesan. Taste and adjust salt/pepper. Turn heat to low.
7. Blister the shishitos: in a large skillet over high heat, add 1 tbsp olive oil. Add 8 oz shishito peppers in a single layer and cook 4–6 minutes, turning occasionally, until blistered and lightly charred. Season with a pinch of salt.
8. Warm the crab: fold the picked crab meat (or 8 oz chopped surimi) into the hot barley for 30–60 seconds—just enough to warm through (don’t overcook real crab). Add 2 tbsp chopped parsley or dill if using.
9. Serve: spoon creamy lemon barley into bowls and pile blistered shishitos on the side (or on top). Finish with extra black pepper and a last squeeze of lemon if you like.

Ingredients

• Tuna Steak Wild Caught Frozen (sustainably sourced) (1 lb) 2 tuna steaks (about 12–16 oz total; freeze remainder if needed) $8.99 sale (reg. $11.99)
• Organic Cauliflower (1 lb) 1 cauliflower (about 1 lb), cut into florets $2.49
• Organic Yukon Gold Potatoes (3 lb) 12 oz potatoes, cut into 3/4-inch chunks (use the rest later) $3.99
• Organic Ginger Root (optional) (1 lb) 1 tsp finely grated (optional for mojo depth, not soy-forward) $3.99/lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, grated or minced, divided $1.99
• Lemon or orange (not provided) 1 large (or 2 small): 3 tbsp juice + zest
• Olive oil (not provided) 4 tbsp, divided
• Ground cumin (not provided) 1 tsp
• Dried oregano (not provided) 1 tsp
• Kosher salt + black pepper (not provided) to taste
• Honey (optional) (not provided) 1 tsp
• Butter lettuce or romaine (optional side) Optional: 1/2 head for a quick salad $3.99 (Simple Truth Organic® Butter Lettuce) OR $3.49 (Organic Romaine)

Instructions

1. Heat the oven to 450°F for the potatoes. Put a sheet pan in the oven to preheat (helps crisping).
2. Prep the potatoes: cut 12 oz Yukon Gold potatoes into 3/4-inch chunks. Toss with 1 1/2 tbsp olive oil, 1/2 tsp kosher salt, and black pepper. Carefully spread on the preheated sheet pan and roast at 450°F for 20–30 minutes, turning once, until crisp and tender.
3. Make the citrus mojo: in a bowl, whisk 3 tbsp citrus juice (lemon and/or orange), 2 tbsp olive oil, 2 cloves grated/minced garlic, 1 tsp cumin, 1 tsp dried oregano, 1/2 tsp kosher salt, black pepper, and optional 1 tsp honey + optional 1 tsp grated ginger. Set aside.
4. Prep the cauliflower for the grill: cut 1 lb cauliflower into bite-size florets. Toss with 1 tbsp olive oil, 1 clove minced garlic, 1/2 tsp kosher salt, and black pepper. (If florets are small, use a grill basket or skewer them.)
5. Grill the cauliflower: preheat grill to medium-high. Grill cauliflower 8–12 minutes total, turning occasionally, until charred in spots and just tender. Transfer to a bowl and toss with 1–2 tbsp of the mojo.
6. Season the tuna: pat 12–16 oz tuna steaks dry. Brush both sides with 1–2 tbsp mojo and season with black pepper (and a pinch more salt if needed).
7. Grill the tuna: grill over high heat about 60–90 seconds per side for rare/medium-rare (tuna is best left pink). If your steaks are thicker, add 30–60 seconds per side. Rest 2 minutes.
8. Serve: slice tuna. Plate with crispy roasted potatoes and grilled mojo cauliflower. Spoon extra mojo over tuna and potatoes. (Optional: quick salad with butter lettuce/romaine, olive oil, and a squeeze of citrus.)