Careme Recipes

Ingredients

• Simple Truth™ Natural Bison Ribeye Steak (8 oz) 1 (8 oz) $14.49 (sale)
• Organic Cauliflower 1 lb (1 head or 1 lb florets) $2.99
• Organic Russet Potatoes 3/4 lb (about 2 medium) $1.79/lb
• Organic Jumbo Yellow Onion 1/2 small onion (optional, for sauce) $2.19/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves $2.79 (3 ct)
• Olive oil 2–3 tbsp
• Butter 1–2 tbsp
• Dijon mustard 1 1/2 tbsp
• Beef or chicken broth (or water) 1/2 cup
• Heavy cream or half-and-half (optional) 2–3 tbsp
• Lemon (optional) 1 tsp juice
• Salt & black pepper to taste
• Smoked paprika (optional) 1/2 tsp

Instructions

1. Prep: Heat oven to 425°F. Set a pot of salted water on the stove to boil. Pat the bison dry and let it sit at room temp while you prep the veg.
2. Roast the cauliflower: Cut cauliflower into bite-size florets. Toss with 1–1 1/2 tbsp olive oil, salt, pepper (and smoked paprika if using). Spread on a sheet pan and roast 20–25 minutes, tossing once, until browned and tender-crisp.
3. Boil potatoes: While cauliflower roasts, cut potatoes into large chunks. Boil 12–15 minutes until very tender. Drain and let steam-dry 2 minutes.
4. Smash & crisp potatoes (oven): On a second sheet pan, drizzle a little oil. Spread potatoes and smash each with a spatula or cup. Drizzle with a bit more oil, salt, pepper, and 1 minced garlic clove. Bake 12–15 minutes (you can do this alongside the cauliflower), until edges are crisp.
5. Cook bison (stove): Season steak generously with salt and pepper. Heat a skillet over medium-high with 1 tbsp oil. Sear 2–3 minutes per side (for medium-rare; add 1–2 minutes per side for more done). Transfer steak to a plate to rest.
6. Make Dijon pan sauce: Lower heat to medium. If the pan is very dry, add a small pat of butter. Add finely sliced onion (optional) and cook 2–3 minutes. Add remaining minced garlic and stir 30 seconds. Pour in broth and scrape up browned bits. Whisk in Dijon; simmer 1–2 minutes. Turn off heat and whisk in cream (optional) and a squeeze of lemon. Taste and adjust salt/pepper.
7. Serve: Slice bison. Plate with roasted cauliflower and smashed potatoes. Spoon sauce over steak (and a little over potatoes if you like).

Ingredients

• Fresh Rockfish Fillet (Pacific caught) 1 lb (2 fillets) $4.99/lb (sale)
• Organic On the Vine Tomatoes or Organic Roma Tomatoes 12–14 oz (about 2 medium tomatoes) or 1/2 of the 16 oz pack $3.99
• Organic Kale 6–8 oz (about half a bunch) $2.99
• Simple Truth Organic® Sliced White Mushrooms (or Baby Bellas) 8 oz $3.99 (8 oz)
• Simple Truth Organic® Garlic Bulbs 3 cloves $2.79 (3 ct)
• Organic Jumbo Yellow Onion (optional) 1/4 onion, thinly sliced $2.19/lb
• Olive oil 2–3 tbsp
• Butter (optional) 1 tbsp
• Red pepper flakes (optional) pinch
• Salt & black pepper to taste
• Lemon (optional but great) 1/2 lemon

Instructions

1. Prep: Pat fish dry. Season both sides with salt and pepper. Chop tomatoes (small dice). Destem kale and slice leaves into ribbons. Slice mushrooms. Mince garlic.
2. Sear fish (stove): Heat a large skillet over medium-high with 1 tbsp oil. Add rockfish and cook 3–4 minutes on first side until nicely browned. Flip and cook 1–2 minutes more until just opaque (timing depends on thickness). Move fish to a plate.
3. Build quick tomato-garlic sauce: Lower heat to medium. Add a touch more oil (or 1 tbsp butter). Add onion (if using) and cook 2 minutes. Add half the garlic and a pinch of pepper flakes; stir 30 seconds. Add tomatoes plus a pinch of salt; cook 4–6 minutes until jammy and saucy. Add a squeeze of lemon to brighten.
4. Sauté kale & mushrooms (stove): In a second pan (or remove sauce to a bowl and reuse the skillet), heat 1 tbsp oil over medium-high. Add mushrooms; cook 5–6 minutes until browned. Add remaining garlic; stir 30 seconds. Add kale and a pinch of salt; sauté 2–4 minutes until wilted and glossy. Splash in 1–2 tbsp water if it looks dry.
5. Finish: Nestle fish back into the tomato sauce for 30–60 seconds to warm through. Taste sauce and adjust salt/pepper/lemon.
6. Serve: Plate kale-mushroom sauté, top with rockfish, spoon tomato-garlic sauce over. Finish with extra lemon if you like.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99 (sale)
• Organic Carrots Bunch (or Simple Truth Organic® Whole Carrots Bag) 1 lb carrots $2.99
• Kroger® Fuji Apples – 3 Pound Bag (or any Fuji apples) 1 large apple $4.99
• Organic Jumbo Yellow Onion 1/2 onion $2.19/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves $2.79 (3 ct)
• Olive oil 2 tbsp
• Butter 1 tbsp
• Apple cider or apple juice (or water + extra apple) 1/2 cup
• Dijon mustard (optional) 1 tsp
• Rosemary or thyme (dried is fine) 1/2 tsp dried or 1 tsp chopped fresh
• Salt & black pepper to taste

Instructions

1. Prep: Heat oven to 425°F. Peel carrots if you like; cut into sticks on a bias. Thinly slice onion. Grate or finely dice 1/2 the apple; slice the remaining half into thin wedges. Mince garlic.
2. Roast carrots (oven): Toss carrots with 1 tbsp olive oil, salt, pepper. Roast on a sheet pan 18–25 minutes, tossing once, until browned and tender.
3. Sear pork (stove): Pat tenderloin dry. Season all over with salt, pepper, and rosemary/thyme. Heat a skillet over medium-high with 1 tbsp oil. Sear tenderloin 2–3 minutes per side until nicely browned (all sides).
4. Finish pork (oven): Transfer skillet to oven if oven-safe; otherwise move pork to a small baking dish. Roast 10–14 minutes until it reaches 145°F in the thickest part. Rest 5–8 minutes before slicing.
5. Make apple-onion cider pan sauce (stove): While pork rests, return skillet to medium heat (careful—handle may be hot). Add butter. Add onion and cook 3–4 minutes. Add garlic; stir 30 seconds. Add grated/diced apple and cook 1 minute. Pour in cider and scrape up browned bits. Simmer 3–5 minutes until slightly reduced. Whisk in Dijon (optional). Taste and adjust salt/pepper.
6. Serve: Slice pork into medallions. Plate with roasted carrots. Spoon apple-onion cider sauce over pork (and a little over carrots). Add a few apple wedges on the side for crunch if you like.