Careme Recipes

Ingredients

• Wild Caught Sockeye Salmon Fillet (Previously Frozen) 12 oz (about 3/4 of the pack) $11.99 sale (was $15.99), 1 lb
• Green Asparagus 8 oz (about 1/2 bunch) $2.99 sale, 1 lb
• Fresh Organic Lemon - Each (or Fresh Organic Lemons - Each) 1 lemon $1.29 each (or $0.99 each)
• Simple Truth Organic® Thyme (optional) 2–3 sprigs (or 1/2 tsp dried thyme) $2.49
• Garlic 2 cloves, minced $0.69 each
• Yukon Gold Potatoes 12 oz, cut into 1-inch chunks $1.29/lb
• Olive oil 2 tbsp —
• Butter (optional) 1 tbsp —
• Salt + black pepper to taste —
• Red pepper flakes (optional) pinch —

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan with foil for easy cleanup. Pat 12 oz salmon very dry; set on a plate so it can lose chill while the potatoes start.
2. Prep: Cut 12 oz Yukon Gold potatoes into 1-inch chunks. Trim 8 oz asparagus (snap or cut off woody ends). Zest and juice 1 lemon. Mince 2 garlic cloves.
3. Roast potatoes: Toss potatoes with 1 tbsp olive oil, 1/2 tsp salt, and black pepper. Spread on the sheet pan. Roast 15 minutes, then flip and roast 10 minutes more (25 minutes total so far).
4. Season salmon: Rub salmon with 1 tbsp olive oil, 1/2 tsp salt, black pepper, lemon zest, and half the minced garlic (1 clove). Sprinkle in a pinch of red pepper flakes if you like.
5. Add salmon + asparagus: Push potatoes to one side. Add salmon to the pan. Toss asparagus with a pinch of salt, pepper, the remaining garlic (1 clove), and a squeeze of lemon; add asparagus to the pan.
6. Finish roasting: Roast 10–12 minutes, until salmon flakes easily and asparagus is tender-crisp. If you like, dot asparagus or salmon with 1 tbsp butter for extra gloss.
7. Sauce it: Squeeze remaining lemon juice over everything. If using thyme, strip leaves over the salmon and potatoes. Taste and add salt/pepper as needed.
8. Serve: Plate salmon with roasted potatoes and asparagus. Spoon any lemony pan juices over top.

Ingredients

• Simple Truth® Natural Ground Lamb 10–12 oz (save the rest for another meal) $9.49 sale (was $10.99), 1 lb
• Frieda's Squash Delicata 1 lb (1 medium) $1.29/lb
• Organic Kale 8 oz (about half the bunch/bag) $2.79, 1 lb
• Fresh Organic Lemon - Each 1/2 lemon (other half for drinks/another meal) $1.29 each (or $0.99 each)
• Garlic 3 cloves (2 for kale, 1 for lamb) $0.69 each
• Olive oil 2 tbsp —
• Ground cumin 1/2 tsp —
• Smoked paprika (or regular) 1/2 tsp —
• Salt + black pepper to taste —
• Chicken broth (optional, for sauce) 1/3 cup $2.00 sale, 32 oz
• Red onion (optional) 1/4 small, thinly sliced (optional) $1.59/lb

Instructions

1. Prep: Heat oven to 425°F. Halve 1 lb delicata squash lengthwise, scoop seeds, and slice into 1/2-inch half-moons (no peeling needed). Strip 8 oz kale from stems and roughly chop. Mince 3 garlic cloves. Cut and juice 1/2 lemon.
2. Roast delicata: Toss delicata with 1 tbsp olive oil, 1/2 tsp salt, black pepper, 1/2 tsp cumin, and 1/2 tsp smoked paprika. Spread on a sheet pan and roast 20–25 minutes, flipping once, until browned and tender.
3. Form lamb patties: In a bowl, mix 10–12 oz ground lamb with 1 minced garlic clove, 3/4 tsp salt, and pepper. Shape into 2 large patties (about 1-inch thick) or 4 small patties for faster cooking.
4. Sear lamb (stove): Heat a skillet over medium-high. Add 1 tbsp olive oil. Sear patties 3–5 minutes per side (depending on thickness) until nicely browned and cooked to your preferred doneness (aim 155–160°F for well-done, 145°F for medium). Transfer to a plate to rest.
5. Quick pan sauce (optional but great): If using, add 1/3 cup chicken broth to the hot skillet (and 1/4 sliced red onion if you want). Scrape up browned bits and simmer 2–3 minutes until slightly reduced. Finish with lemon juice to taste and black pepper. (If you skip broth, just squeeze lemon into the pan drippings.)
6. Sauté kale: In the same skillet (wipe out excess fat if needed), add kale and 2 minced garlic cloves plus a pinch of salt. Add a splash of water (2–3 tbsp) and sauté 3–5 minutes until wilted and tender. Finish with a squeeze of lemon.
7. Serve: Plate lamb with roasted delicata and garlicky kale. Spoon a little pan sauce over the lamb.

Ingredients

• Extra Large EZ Peel Shrimp 21/25 12 oz shrimp, peeled/deveined (tails on optional) $7.99 sale (was $8.99), 1 lb
• Fresh Organic Lemons - Each 1 lemon $0.99–$1.29 each
• Green Cabbage 8 oz, thinly sliced $0.99/lb
• Organic Jumbo Red Onions 2 oz (about 1/4 small), thinly sliced $1.59/lb
• Fresh Jalapeno Peppers (optional) 1 small, minced (optional) $1.89/lb
• Kroger® Mini Sweet Peppers 8 oz, halved $6.00, 32 oz
• Mayonnaise (or plain yogurt) 2 tbsp —
• Dijon mustard (optional) 1 tsp —
• Olive oil 2 tbsp (1 for shrimp, 1 for peppers) —
• Garlic 1 clove, grated/minced $0.69 each
• Salt + black pepper to taste —
• Paprika (optional) 1/2 tsp —

Instructions

1. Prep: Heat grill to medium-high (or use a grill pan on the stove). If using wooden skewers, soak for 10 minutes. Peel and devein 12 oz shrimp (if not already). Zest and juice 1 lemon. Mince/grate 1 garlic clove.
2. Season shrimp: Toss shrimp with 1 tbsp olive oil, lemon zest, 1/2 tsp salt, black pepper, garlic, and 1/2 tsp paprika (optional). Thread onto skewers (or grill in a basket).
3. Make winter slaw: In a bowl, combine 8 oz thinly sliced green cabbage and 2 oz thinly sliced red onion. Add 2 tbsp mayo (or yogurt), 1 tsp Dijon (optional), 1–2 tbsp lemon juice, 1/4 tsp salt, and pepper. Add 1 minced jalapeño if you want heat. Toss and let sit while you grill.
4. Grill peppers: Toss 8 oz mini sweet peppers (halved) with 1 tbsp olive oil and a pinch of salt. Grill cut-side down 3–5 minutes until blistered; flip briefly to warm through. Move to a plate and squeeze a little lemon over them.
5. Grill shrimp: Grill shrimp skewers 1–2 minutes per side, just until pink and lightly charred (don’t overcook). Finish with a squeeze of lemon juice right as they come off the grill.
6. Serve: Plate grilled shrimp with the crunchy slaw and blistered peppers. Taste and adjust salt/lemon on everything.