Careme Recipes

Ingredients

• Pacific Cod Fillet Wild Caught (sustainably sourced) 12–14 oz (for 2 portions) $9.99 sale ($10.99 reg) per 1 lb
• Organic Baby Bok Choy 10–12 oz, halved lengthwise $2.99 per 1 lb
• Kroger® Brand Snow Peas 8 oz, strings removed $3.49 per 8 oz
• Organic Yukon Gold Potatoes 12 oz (about 3 medium), cut into 1-inch chunks $3.99 per 3 lb
• Organic Ginger Root 1 tbsp, finely grated $3.99 per 1 lb
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs 3 ct) 2 cloves, minced $6.99 per 1 lb (or $1.99 for 3 ct)
• Simple Truth Organic® Thai Basil Container (optional but great) A small handful, torn $2.49 per 0.5 oz
• Pantry staples (not in sale list) White miso (2 tbsp), soy sauce (1 tbsp), rice vinegar or lemon (1 tbsp), honey/brown sugar (1 tsp), neutral oil (2 tbsp), butter (1 tbsp), black pepper

Instructions

1. Prep the potatoes: cut 12 oz Yukon Gold potatoes into 1-inch chunks. Add to a pot, cover with cold salted water, and bring to a boil. Cook until very tender, 12–15 minutes; drain well.
2. While potatoes cook, make the glaze: in a small bowl whisk 2 tbsp white miso + 1 tbsp soy sauce + 1 tbsp rice vinegar (or lemon) + 1 tbsp neutral oil + 1 tbsp grated ginger + 2 minced garlic cloves + 1 tsp honey/brown sugar + black pepper.
3. Prep the fish: pat 12–14 oz cod dry. Spread about half the miso glaze over the top side of the cod (save the rest for the veg).
4. Cook the cod (stove): heat a nonstick skillet over medium-high with 1 tsp neutral oil. Add cod glaze-side up, cover with a lid, and cook until just opaque and flakes easily, 6–9 minutes depending on thickness. If you want more color, uncover for the last minute and let the glaze caramelize slightly. Transfer cod to plates.
5. Sauté the greens (stove): in the same skillet over medium-high, add 2 tsp neutral oil. Add 10–12 oz halved baby bok choy cut-side down and sear 2 minutes. Add 8 oz snow peas, a splash of water (2 tbsp), and the remaining glaze. Toss until bok choy is crisp-tender and glossy, 2–3 minutes. Stir in torn Thai basil (optional).
6. Finish the potatoes: return drained potatoes to the hot pot. Add 1 tbsp butter + 1–2 tbsp water (or milk) + salt/pepper. Smash until rustic and creamy.
7. Serve: mound smashed Yukon Golds, top with miso-ginger cod, and pile bok choy/snow peas alongside. Spoon any pan sauce over everything.

Ingredients

• Choice Petite Sirloin Beef Steak 12–14 oz total (2 small steaks) $7.99 sale (was $11.99) per 1 lb
• Organic Red Cabbage 10–12 oz, thinly sliced $1.99 per 1 lb
• Organic Fuji Apple – Each (or 2 lb bag) 1 apple, thinly sliced $2.79/lb (or $3.99 per 2 lb bag)
• Organic Acorn Squash 1 small (about 1–1.25 lb), halved and seeded $1.99 per 1 lb
• Organic Jumbo Yellow Onions 1/2 onion, thinly sliced $1.49 per 1 lb
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs 3 ct) 1 clove, minced $6.99 per 1 lb (or $1.99 for 3 ct)
• Pantry staples (not in sale list) Olive oil (2–3 tbsp), salt, black pepper, smoked paprika (1 tsp), Dijon mustard (1 tsp), apple cider vinegar (2 tbsp), butter (1 tbsp, optional)

Instructions

1. Prep the oven and squash: heat oven to 425°F. Halve 1 small acorn squash (about 1–1.25 lb), scoop seeds, and cut into 1-inch wedges. Toss with 1 tbsp olive oil + 1 tsp smoked paprika + 1/2 tsp salt + pepper. Roast on a sheet pan until tender and caramelized, 22–28 minutes, flipping once halfway.
2. Prep the steak: pat 12–14 oz petite sirloin dry. Season generously with salt and black pepper on both sides (about 3/4 tsp salt total). Let sit while squash roasts.
3. Start the warm cabbage: thinly slice 10–12 oz red cabbage, 1/2 yellow onion, and 1 Fuji apple. Mince 1 garlic clove.
4. Cook the steak (stove): heat a cast iron or heavy skillet over medium-high until very hot. Add 1 tbsp oil. Sear steaks 3–4 minutes per side for medium-rare (125–130°F), or 4–5 minutes per side for medium (135–140°F), depending on thickness. Transfer to a plate and rest 5–8 minutes.
5. Make the warm cabbage-apple skillet (stove): lower heat to medium. Add 1 tbsp oil (and 1 tbsp butter if using). Add sliced onion and cook 2 minutes. Add minced garlic and cook 30 seconds. Add sliced cabbage + 1/2 tsp salt and sauté 4–5 minutes until slightly softened but still vibrant. Add apple slices, cook 1 minute.
6. Dress and glaze: stir in 2 tbsp apple cider vinegar + 1 tsp Dijon + 2 tbsp water. Toss 30–60 seconds until glossy. Taste and adjust salt/pepper; add a tiny pinch of sugar if your apples are tart (optional).
7. Serve: slice rested steak against the grain. Plate roasted acorn squash and warm cabbage-apple alongside; spoon any steak juices over the meat.

Ingredients

• Simple Truth® Naturalˆ Boneless & Skinless Fresh Chicken Thighs (or Boneless Skinless Fresh Chicken Thighs) 1 lb (8–10 oz cooked for 2) $4.99 per 1 lb (or $4.49 per 1 lb)
• Simple Truth Organic® Roma Tomatoes 12–14 oz, chopped (or crushed by hand) $2.99 per 16 oz
• Organic Lacinato Kale (or Organic Kale) 1 bunch, stems removed, sliced $2.79 per 1 ct/lb
• Organic Jumbo Yellow Onions 1 small onion, diced $1.49 per 1 lb
• Simple Truth Organic® Garlic Bulbs (or Organic Garlic) 3 cloves, minced $1.99 per 3 ct (or $6.99 per 1 lb)
• Fresh Potatoes: Organic Yukon Gold Potatoes (optional starch add-on) If you want a starch: 8–10 oz, cubed and microwaved/boiled (optional) $3.99 per 3 lb
• Pantry staples (not in sale list) Olive oil (2 tbsp), smoked paprika (1 tsp), ground cumin (1/2 tsp), dried oregano (1 tsp), chili flakes (optional), salt, black pepper, chicken broth/water (1/2 cup), lemon (optional)

Instructions

1. Prep: dice 1 small onion; mince 3 garlic cloves. Chop 12–14 oz Roma tomatoes. Strip stems from 1 bunch kale and slice leaves.
2. Season chicken: pat 1 lb boneless skinless chicken thighs dry. Season with 1 tsp smoked paprika + 1/2 tsp cumin + 1 tsp oregano + 3/4 tsp salt + black pepper (and a pinch of chili flakes if you like heat).
3. Sear chicken (stove): heat a large oven-safe skillet over medium-high. Add 1 tbsp olive oil. Sear thighs 3 minutes per side until browned (they don’t need to be cooked through yet). Transfer to a plate.
4. Build the sauce (stove): reduce heat to medium. Add 1 tbsp olive oil if pan is dry. Add diced onion + a pinch of salt and cook 3 minutes. Add minced garlic and cook 30 seconds. Add chopped Roma tomatoes + 1/2 cup broth/water, scraping up browned bits. Simmer 5 minutes to thicken slightly.
5. Finish chicken in sauce (oven/broiler): nestle seared thighs back into the tomato sauce. Simmer on stove 6–8 minutes until chicken hits 165°F. For crispy edges, slide skillet under the broiler 2–3 minutes (watch closely).
6. Sauté kale (stove): while chicken finishes, heat a second pan over medium-high with 1 tsp olive oil. Add sliced kale + 2 tbsp water + pinch of salt. Cover 2 minutes to steam, then uncover and sauté 2–3 minutes. Stir in 1 minced garlic clove if you reserved one, or add a squeeze of lemon at the end (optional).
7. Serve: spoon tomato-pan sauce over chicken. Plate garlicky kale on the side. If you want extra starch, serve with quick potatoes or crusty bread (not listed) to mop the sauce.