Careme Recipes

Ingredients

• Butternut Squash ~1 lb (about 3 cups 1/2-inch cubes) $1.49/lb
• Simple Truth Organic® Whole Carrots Bag, 2 lb 2 medium carrots, diced $2.79
• Simple Truth Organic® Whole White Mushrooms, 8 oz 8 oz, sliced $2.50 sale (reg $2.79)
• Jumbo Sweet Onions 1/2 onion, diced $1.39/lb
• Spice World® Fresh Diced Garlic, 5 oz 1 tbsp $3.49
• Kroger® Pork Flavored Gravy Mix 1 packet (note: not vegetarian). Substitute: vegetarian gravy mix or make quick mushroom gravy (instructions) $0.99
• Russet Potato 1 large potato (about 10–12 oz), thinly sliced $0.99/lb
• Neutral oil or olive oil (pantry) 2–3 tbsp
• Butter (pantry) 1 tbsp (optional)
• Dried thyme (or Simple Truth Organic® Thyme) 1/2 tsp dried OR 1 tsp fresh $2.49
• Salt + black pepper (pantry) to taste

Instructions

1. Heat oven to 425°F.
2. Roast filling veg: toss squash, carrots, mushrooms, onion, and garlic with 2 tbsp oil, thyme, 1 tsp salt, and pepper. Spread on a sheet pan and roast 20 minutes, stirring once.
3. Make vegetarian gravy (quick): in a saucepan, whisk 1 tbsp butter (or oil) + 1 tbsp flour (pantry) over medium heat 1 minute. Slowly whisk in 1 to 1 1/4 cups vegetable broth or water + 1 tsp soy sauce (pantry) and simmer until thick. (Or use a vegetarian gravy packet.)
4. Assemble: reduce oven to 400°F. Spoon roasted vegetables into a small baking dish (about 8x8). Pour gravy over and stir gently.
5. Top with potatoes: toss thin potato slices with 1 tbsp oil and a pinch of salt. Shingle on top (overlap slightly).
6. Bake: 35–45 minutes until potatoes are deeply golden and the filling is bubbling. If needed, broil 1–3 minutes for extra crisp.
7. Rest 10 minutes, then serve. (Serves 2 generously.)

Ingredients

• Organic Cauliflower, 1 ct 1 head, cut into bite-size florets $3.99
• Green Cabbage ~1/2 lb, shredded (about 3 cups) $0.89/lb
• Fresh Organic Limes - Each 1 lime $0.99
• Fresh Organic Lemon - Each 1/2 lemon $1.19
• Organic Cilantro 2 tbsp chopped (optional) $1.19
• Neutral oil (pantry) 2 tbsp
• Flour (pantry) 1/2 cup
• Cornstarch (pantry, optional but crispier) 2 tbsp
• Smoked paprika (pantry) 1 tsp
• Garlic powder or diced garlic (from list) 1 tsp garlic powder OR 1 tsp diced garlic $3.49 (if using diced garlic)
• Hot sauce or BBQ sauce (pantry) 1/3 cup
• Honey/sugar (pantry) 1–2 tsp (optional)
• Salt + black pepper (pantry) to taste

Instructions

1. Heat oven to 450°F. Line a sheet pan with parchment (or foil + oil).
2. Make batter: whisk 1/2 cup flour + (optional) 2 tbsp cornstarch, smoked paprika, garlic, 3/4 tsp salt, pepper, and 1/2–2/3 cup water until it’s like pancake batter.
3. Coat cauliflower: toss florets in batter, shake off excess, and arrange on the sheet pan with space between pieces.
4. Bake 18 minutes; flip pieces and bake 10–12 minutes more until browned and crisp at the edges.
5. Make citrus glaze: in a bowl, mix hot sauce (or BBQ), juice of 1 lime, juice of 1/2 lemon, and optional 1–2 tsp honey/sugar. Toss baked cauliflower in glaze.
6. Return to oven 5 minutes to set the glaze.
7. Quick slaw: toss shredded cabbage with a pinch of salt, a squeeze of lime, a drizzle of oil, and optional cilantro.
8. Serve: glazed cauliflower ‘wings’ with cabbage slaw.

Ingredients

• Simple Truth Organic® Whole Baby Bella Mushrooms, 8 oz 8 oz, finely chopped $3.00 sale (reg $3.29)
• Simple Truth Organic® Whole Carrots 1 large carrot, grated $1.99
• Jumbo Sweet Onions 1/3 onion, finely diced $1.39/lb
• Spice World® Fresh Diced Garlic, 5 oz 1 tbsp $3.49
• Private Selection® Gold Mini Petite Spudlings™ Gourmet Potatoes, 16 oz 12 oz, halved $3.99
• Fresh Orange Bell Pepper (or any bell pepper) 1, sliced $1.59
• Egg (pantry) 1 (binder) OR flax egg for vegan
• Breadcrumbs (pantry) 1/2 cup
• Parmesan (pantry, optional) 2 tbsp
• Dried Italian herbs/oregano (pantry) 1 tsp
• Neutral oil (pantry) 2–3 tbsp
• Salt + black pepper (pantry) to taste
• Marinara or tomato sauce (pantry) 1/2 cup, warmed for serving (optional)

Instructions

1. Heat oven to 425°F. Line a large sheet pan with parchment.
2. Start potatoes + peppers: toss halved potatoes and sliced pepper with 1 1/2 tbsp oil, 3/4 tsp salt, and pepper. Spread on 2/3 of the sheet pan. Roast 15 minutes.
3. Make meatball mixture: in a bowl combine chopped mushrooms, grated carrot, diced onion, garlic, herbs, 1/2 tsp salt, pepper, egg (or flax egg), breadcrumbs, and optional parmesan. Mix until it holds together; rest 5 minutes.
4. Form 10–12 small meatballs.
5. Add to pan: pull pan from oven, scoot potatoes/peppers to make room, lightly oil the empty area, and place meatballs on the sheet pan.
6. Bake 15–18 minutes more, turning meatballs once, until browned and firm and potatoes are tender.
7. Serve: plate meatballs with roasted potatoes/peppers. Spoon warmed marinara over meatballs if using.