Careme Recipes

Ingredients

• Steelhead Fillet (Fresh Farm Raised) 12 oz (2 portions) $11.99 (sale) per 1 lb
• Love Beets™ Gluten Free Cooked and Peeled Beets 1 pack (8.8 oz), sliced $2.69 (reg) per 8.8 oz
• Organic Cucumber 1, thinly sliced $1.49 (reg) each
• Orange (or grapefruit) 1 (segments + 1 Tbsp juice)
• Simple Truth Organic® Baby Dill 2 Tbsp, chopped (optional but recommended) $2.79 (reg) per 0.5 oz
• Apple cider vinegar 3 Tbsp, divided
• Honey or sugar 2 tsp, divided
• Olive oil 2 Tbsp, divided
• Salt & black pepper as needed
• Ground coriander (optional) 1/2 tsp (for beets)
• Plain Greek yogurt (optional) 1/3 cup (for a tangy sauce)

Instructions

1. Quick-pickle the cucumber: In a bowl, mix 2 Tbsp apple cider vinegar, 1 tsp honey/sugar, and 1/4 tsp salt. Add sliced cucumber and toss. Let sit 15–20 minutes, tossing once or twice.
2. Prep grill: Heat grill to medium-high (about 425–450°F). Oil grates well.
3. Season fish: Pat steelhead dry. Brush with 1 Tbsp olive oil; season with salt and black pepper.
4. Grill steelhead: Place skin-side down. Grill 6–9 minutes (lid closed if possible) until it flakes easily and reaches ~125–130°F for medium. Avoid flipping to keep it intact; the skin will crisp and release more easily.
5. Warm beet-citrus salad (stovetop): While fish grills, warm 1 Tbsp olive oil in a skillet over medium. Add sliced beets and a pinch of salt; cook 2–3 minutes until warmed through. Stir in orange segments, 1 Tbsp orange juice, 1 Tbsp vinegar, 1 tsp honey/sugar, and optional coriander. Cook 30 seconds, then turn off heat. Stir in chopped dill.
6. Optional yogurt sauce: Mix yogurt with a pinch of salt, a splash of vinegar or citrus juice, and a little dill.
7. Plate: Spoon warm beet-citrus salad onto plates, top with grilled steelhead, and pile quick-pickled cucumber on the side. Drizzle with yogurt sauce if using.

Ingredients

• Fresh Pacific Cod Fillet Wild Caught (sustainably sourced) 12 oz (2 fillets) $14.99 (reg) per 1 lb
• Organic Leeks (bunch) 1 large leek, sliced and rinsed well $5.49 (reg) per 1 lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79 (reg) per 3 ct
• Lemon 1 (zest + 2 Tbsp juice)
• Olive oil 1 Tbsp
• Unsalted butter 2 Tbsp, divided
• Dry white wine or chicken/veg broth 1/3 cup
• Salt & black pepper as needed
• Chopped dill or parsley (optional) 1 Tbsp

Instructions

1. Pat cod very dry. Season with salt and pepper.
2. Heat a large skillet over medium-high. Add olive oil + 1 Tbsp butter.
3. Sear cod 2–3 minutes per side (depending on thickness) until golden and it flakes easily. Transfer to a plate.
4. Lower heat to medium. Add remaining 1 Tbsp butter. Add leeks with a pinch of salt; cook 5–7 minutes until soft and sweet (add a tiny splash of water if they start to brown too fast).
5. Stir in garlic for 30 seconds. Add wine/broth; simmer 1–2 minutes.
6. Add lemon zest and lemon juice. Return cod (and any juices) to the skillet; spoon leeks over the fish and warm 1–2 minutes.
7. Finish with herbs if using. Serve with roasted potatoes or crusty bread to soak up the leek-lemon butter.

Ingredients

• Draper Valley Farms Boneless Skinless Chicken Thighs 1 lb $6.99 (reg) per 1 lb
• Organic Baby Bok Choy 12 oz (about 3–4 small heads), halved lengthwise $3.99 (reg) per 1 lb
• Organic Carrots (bunch) 1/2 bunch (about 6 oz), cut into batons $2.99 (reg)
• Organic Ginger Root 1 Tbsp, finely grated $5.99 (reg) per 1 lb
• Simple Truth Organic Garlic Bulbs 2 cloves, minced $2.79 (reg) per 3 ct
• Cooked rice (for serving) 1 cup dry rice (or ~2 1/2 cups cooked)
• White miso paste 2 Tbsp
• Soy sauce 1 1/2 Tbsp
• Honey or brown sugar 1 Tbsp
• Rice vinegar or apple cider vinegar 1 Tbsp
• Neutral oil (canola/avocado) 1 1/2 Tbsp
• Toasted sesame oil (optional) 1 tsp
• Sesame seeds & sliced scallions (optional) for finishing
• Salt & black pepper as needed

Instructions

1. Heat oven to 425°F. Line a sheet pan with foil for easy cleanup.
2. Cook rice (or reheat leftover) so it’s ready when the chicken is done.
3. Pat chicken thighs dry. Season lightly with black pepper and a small pinch of salt (go easy—miso/soy are salty).
4. In a bowl, whisk miso, soy sauce, honey, vinegar, grated ginger, garlic, neutral oil, and (optional) sesame oil until smooth.
5. Toss carrots with 1–2 Tbsp of the glaze (or a drizzle of oil if you prefer less sweet). Spread carrots on the sheet pan first and roast 10 minutes to give them a head start.
6. Remove pan; push carrots to one side. Add chicken thighs and brush generously with glaze. Add bok choy halves cut-side down; brush lightly with glaze or oil.
7. Roast 18–22 minutes, flipping bok choy cut-side up halfway through, until chicken reaches 165°F and carrots are tender.
8. Broil 1–2 minutes to caramelize the glaze (watch closely).
9. Serve chicken and roasted veggies over rice. Sprinkle sesame seeds/scallions if using.