Careme Recipes

Ingredients

• Choice Angus Tri Tip Steak (sale) ~0.9–1.0 lb tri-tip (for 2 servings, aim 14–16 oz) $9.99/lb (salePrice 9.989999771118164)
• Organic Ginger Root (sale) 1 (2-inch) piece ginger, peeled and grated (about 1 Tbsp) $3.77/lb (salePrice 3.7699999809265137)
• Garlic 2 cloves, grated/minced (about 2 tsp) $0.69 each
• Green Cabbage ~1/2 small head (about 4 packed cups shredded) $0.99/lb
• Carrots 1 large carrot, grated (about 1/2 cup) $1.29/lb
• Jumbo Red Onion 2–3 thin slices (about 1/4 cup), optional $1.09/lb
• Fresh Green Beans 12 oz green beans, trimmed $2.49/lb
• Pompeii Lemon Juice 1 1/2 Tbsp (or use fresh lemon if you have it) $2.99
• Pantry: soy sauce 3 Tbsp
• Pantry: brown sugar or honey 1 tsp
• Pantry: neutral oil (canola/avocado) 2 Tbsp, divided
• Pantry: sesame oil (optional) 1 tsp
• Pantry: black pepper + kosher salt to taste
• Pantry: rice vinegar or apple cider vinegar (optional) 1 Tbsp (for the slaw)
• Pantry: chili flakes or sriracha (optional) to taste

Instructions

1. Prep the steak marinade: in a bowl, whisk 3 Tbsp soy sauce + 1 Tbsp grated ginger + 2 tsp grated/minced garlic + 1 tsp brown sugar (or honey) + 1 Tbsp neutral oil + 1 tsp sesame oil (optional) + black pepper.
2. Marinate the tri-tip: pat dry ~0.9–1.0 lb tri-tip. Coat with the marinade and rest 20 minutes at room temp (or up to overnight in the fridge).
3. Prep the slaw: thinly slice ~4 packed cups green cabbage (about 1/2 small head). Grate 1 large carrot (about 1/2 cup). Add 1/4 cup thin-sliced red onion (optional).
4. Dress the slaw: toss cabbage/carrot with 1 1/2 Tbsp lemon juice + 1 Tbsp vinegar (optional) + 1 Tbsp neutral oil + pinch of salt + chili flakes (optional). Set aside to soften.
5. Prep green beans: trim 12 oz green beans. Pat dry so they blister instead of steam.
6. Grill the tri-tip: preheat grill to medium-high (about 450–500°F). Grill tri-tip 4–6 minutes per side (time depends on thickness) until 125–130°F internal for medium-rare. Rest 8–10 minutes, then slice thinly against the grain.
7. Sear the green beans (stove): heat 1 Tbsp neutral oil in a large skillet over high heat. Add 12 oz green beans + a pinch of salt; cook 6–8 minutes, tossing until blistered-tender. Finish with a small squeeze of lemon juice and black pepper.
8. Serve: plate sliced tri-tip with the cabbage-carrot slaw and blistered green beans. Spoon any resting juices over the steak.

Ingredients

• Simple Truth® Mild Italian Chicken Sausage (sale) 12 oz (about 3 links), sliced into 1/2-inch coins $5.00 (salePrice 5)
• Kroger® Russet Potatoes (5 lb) 1 lb potatoes (about 2 medium), cut into 1-inch chunks $2.79
• Kroger® Whole White Mushrooms 8 oz mushrooms, sliced $2.39 (8 oz)
• Simple Truth Organic® Yellow Onion (2 lb bag) 1/2 medium onion, diced (about 1 cup) $2.99
• Kroger® 99% Fat Free Beef Broth Can (or chicken broth sale item) 2 cups broth (use chicken broth if you have it; beef works in a pinch) $0.89 (14 oz) OR Simple Truth broth $2.00/32 oz (sale)
• Carrots 1 medium carrot, diced (about 1/2 cup), optional but great $1.29/lb
• Celery (sleeved) 1 rib celery, diced (about 1/3 cup), optional $1.79/lb
• Garlic 2 cloves, minced (about 2 tsp) $0.69 each
• Pantry: olive oil 1 Tbsp
• Pantry: dried oregano 1 tsp
• Pantry: dried thyme or Italian seasoning 1/2 tsp
• Pantry: black pepper + salt to taste
• Optional: kale or cabbage 2 cups chopped (stir in at the end) (cabbage listed)

Instructions

1. Prep: slice 12 oz chicken sausage into 1/2-inch coins. Dice 1/2 onion (about 1 cup). Slice 8 oz mushrooms. Cut 1 lb russet potatoes into 1-inch chunks. Mince 2 tsp garlic (2 cloves). Dice 1/2 cup carrot and 1/3 cup celery (optional).
2. Brown the sausage (stove): heat 1 Tbsp olive oil in a medium pot/Dutch oven over medium-high. Add sliced sausage and cook 4–5 minutes, turning, until browned. Transfer to a plate.
3. Sauté the veg: in the same pot, add diced onion + carrot + celery (if using) with a pinch of salt. Cook 3–4 minutes until softened. Add sliced mushrooms and cook 5–6 minutes until they release moisture and start to brown. Stir in minced garlic and cook 30 seconds.
4. Build the stew: add potato chunks + 2 cups broth + 1 tsp dried oregano + 1/2 tsp thyme/Italian seasoning + black pepper. Bring to a boil, then reduce to a lively simmer.
5. Simmer: cover and simmer 12–15 minutes, until potatoes are tender when pierced.
6. Finish: return browned sausage to the pot and simmer uncovered 3–5 minutes to meld flavors. Taste and adjust salt/pepper (broth salt levels vary).
7. Optional greens: stir in 2 cups chopped kale or thin-sliced cabbage for the last 2 minutes until just wilted.
8. Serve: ladle into bowls. If you have Parmesan at home, a little on top is excellent.

Ingredients

• Wild Caught Sockeye Salmon Fillet (Previously Frozen) (sale) 12–14 oz salmon total (2 pieces) $11.99/lb (salePrice 11.989999771118164)
• Organic Ginger Root (sale) 1 (2-inch) piece ginger, peeled and grated (about 1 Tbsp) $3.77/lb (salePrice 3.7699999809265137)
• Garlic 2 cloves, minced (about 2 tsp), divided $0.69 each
• Fresh Potatoes: Private Selection® Petite Red Gourmet Potatoes (sale) 1 lb petite potatoes (or use russets/yukons) $3.50 (salePrice 3.5)
• Bok Choy (sale) ~12 oz bok choy, halved or quartered lengthwise $2.77/lb (salePrice 2.7699999809265137)
• Pompeii® Lemon Juice 1 Tbsp (or fresh lemon) $2.99
• Pantry: white miso 1 1/2 Tbsp
• Pantry: soy sauce 1 Tbsp
• Pantry: honey or sugar 1 tsp
• Pantry: neutral oil or olive oil 2 1/2 Tbsp, divided
• Pantry: butter (optional) 1 Tbsp (for potatoes, optional)
• Pantry: sesame oil (optional) 1 tsp (for bok choy)
• Pantry: black pepper + salt to taste

Instructions

1. Prep the oven: heat oven to 450°F. Set a sheet pan in the oven to preheat (helps potatoes crisp).
2. Boil potatoes: add 1 lb petite potatoes to a pot, cover with cold salted water by 1 inch. Bring to a boil and cook 12–15 minutes until just fork-tender. Drain well.
3. Smash + roast potatoes: carefully place drained potatoes on the hot sheet pan. Drizzle with 1 1/2 Tbsp oil (and 1 Tbsp butter, optional). Smash each potato to about 1/2-inch thick. Sprinkle with salt and pepper. Roast 20–25 minutes, flipping once, until deeply golden and crisp-edged.
4. Make miso-ginger glaze: whisk 1 1/2 Tbsp miso + 1 Tbsp soy sauce + 1 tsp honey/sugar + 1 Tbsp grated ginger + 1 tsp minced garlic + 1 Tbsp oil + 1 Tbsp lemon juice.
5. Roast the salmon (oven): when potatoes have ~10 minutes left, push them to one side of the sheet pan. Add 12–14 oz salmon (2 pieces), skin-side down. Brush generously with the miso-ginger glaze. Roast 8–12 minutes (depending on thickness) until salmon flakes and reaches ~125–130°F for medium.
6. Cook bok choy (stove): while salmon roasts, heat 1 Tbsp oil in a skillet over medium-high. Add ~12 oz bok choy (halved/quartered) cut-side down; cook 2–3 minutes to brown. Add 1 tsp minced garlic + 2 Tbsp water, cover 2 minutes to steam-tender. Finish with 1 tsp sesame oil (optional) and black pepper; add a tiny splash of soy sauce if needed.
7. Serve: plate miso-ginger salmon with smashed crispy potatoes and garlicky bok choy. Spoon any extra glaze from the pan over the fish.