Careme Recipes

Ingredients

• Fresh Farmed Atlantic Salmon Fillet Color Added 12 oz 13.49
• Green Asparagus 12 oz, trimmed 3.99
• Signature SELECT/FARMS Mini Baby Gold Potatoes 12 oz, halved 3.49
• Signature SELECT/FARMS Grape Tomatoes 1 pint 2.50
• Signature SELECT/FARMS Lemons Prepacked Bag 1 lemon, zested and juiced 2.99
• Basil Hydroponic Prepacked 2 tablespoons, torn 3.99
• Garlic 2 cloves, minced 0.89
• Pantry olive oil 2 tablespoons
• Pantry Dijon mustard 1 teaspoon
• Pantry kosher salt to taste
• Pantry black pepper to taste

Instructions

1. Preheat the oven to 425°F. Halve 12 ounces mini baby gold potatoes, trim 12 ounces asparagus, mince 2 garlic cloves, zest and juice 1 lemon, and tear 2 tablespoons basil.
2. Toss the 12 ounces halved mini baby gold potatoes with 1 tablespoon olive oil, half of the minced garlic, a big pinch of kosher salt, and black pepper. Spread them cut side down on one side of a sheet pan and roast for 15 minutes.
3. While the potatoes start, pat 12 ounces salmon dry. Stir together 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, half the lemon zest, 1 tablespoon olive oil, the remaining minced garlic, a pinch of kosher salt, and black pepper. Rub this over the salmon.
4. After the potatoes have roasted 15 minutes, add the 12 ounces trimmed asparagus and 1 pint grape tomatoes to the other side of the pan. Toss the vegetables with a little olive oil, salt, pepper, and the remaining lemon zest. Nestle the salmon among the vegetables.
5. Return the sheet pan to the oven and roast for 10 to 12 minutes, until the salmon is just cooked through, the asparagus is tender-crisp, and the tomatoes have slumped and burst.
6. Taste the tomatoes and asparagus and add a squeeze of extra lemon juice if needed. Scatter the torn 2 tablespoons basil over the hot pan.
7. Plate by spooning the roasted potatoes slightly off-center, setting a salmon portion against them, and arranging the asparagus and blistered tomatoes alongside for color contrast. Spoon any lemony pan juices over the fish and finish with a final crack of black pepper.

Ingredients

• Premio Sweet Italian Sausage Links - 16 Oz 12 oz, casings removed 3.99
• Green Zucchini Squash 1 lb, halved lengthwise and sliced 1.00
• Signature Select White Sliced Mushrooms - 8 Oz 8 oz 1.99
• Red Bell Pepper 1, thinly sliced 1.99
• Yellow Onion 1 medium, thinly sliced 1.12
• Red Roma Tomato 12 oz, chopped 0.75
• Basil Hydroponic Prepacked 2 tablespoons, sliced 3.99
• Garlic 3 cloves, minced 0.89
• Dry pasta 6 oz, such as penne or rigatoni
• Pantry olive oil 1 tablespoon
• Pantry red pepper flakes pinch, optional
• Pantry dried oregano 1 teaspoon
• Pantry kosher salt to taste
• Pantry black pepper to taste
• Pantry grated Parmesan 2 tablespoons, optional

Instructions

1. Bring a pot of salted water to a boil for 6 ounces pasta. While the water heats, halve and slice 1 pound zucchini, slice 1 red bell pepper and 1 medium onion, chop 12 ounces Roma tomatoes, mince 3 garlic cloves, and slice 2 tablespoons basil.
2. Cook the 6 ounces pasta until just shy of al dente. Reserve 1 cup pasta water, then drain.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 12 ounces sweet Italian sausage with casings removed and cook, breaking it into bite-size crumbles, until browned and cooked through, about 6 to 7 minutes. Transfer the sausage to a plate, leaving the flavorful fat in the pan.
4. Add the sliced 1 medium onion and 1 red bell pepper to the skillet. Cook for 3 minutes until softened at the edges. Add the 1 pound sliced zucchini and 8 ounces sliced mushrooms, season with kosher salt and black pepper, and sauté until the vegetables are tender but still distinct, about 5 minutes.
5. Stir in the 3 minced garlic cloves, 1 teaspoon dried oregano, and a pinch of red pepper flakes if using. Cook for 30 seconds until fragrant. Add the 12 ounces chopped Roma tomatoes and cook 3 to 4 minutes until they break down into a light sauce.
6. Return the browned sausage to the skillet. Add the drained pasta and a splash of the reserved pasta water, tossing until the pasta is glossy and coated. Add more pasta water as needed so the sauce lightly clings rather than looking dry.
7. Turn off the heat and fold in the sliced 2 tablespoons basil. Taste and adjust with more salt and pepper.
8. Plate in shallow bowls, twirling the pasta into a mound and arranging some of the sausage and vegetables on top so the color shows. Finish with 2 tablespoons grated Parmesan if desired and a little black pepper.

Ingredients

• Bone In Beef Ribeye Steak - 1 Lb 1 lb steak 12.49
• Signature SELECT/FARMS Gold Potatoes Prepackaged - 5 Lb 12 oz, cut into bite-size chunks 5.49
• Broccoli Crown 1 lb, cut into florets 2.24
• Yellow Onion 1/2 medium, thinly sliced 1.12
• Signature SELECT/FARMS Lemons Prepacked Bag 1/2 lemon, juiced 2.99
• Garlic 2 cloves, minced 0.89
• Basil Hydroponic Prepacked 1 tablespoon, torn or finely sliced 3.99
• Pantry olive oil 2 tablespoons
• Pantry butter 1 tablespoon
• Pantry Dijon mustard 1 teaspoon
• Pantry red wine vinegar 1 teaspoon
• Pantry kosher salt to taste
• Pantry black pepper to taste

Instructions

1. Preheat the oven to 425°F. Cut 12 ounces gold potatoes into bite-size chunks, cut 1 pound broccoli crown into florets, thinly slice 1/2 medium onion, mince 2 garlic cloves, juice 1/2 lemon, and tear 1 tablespoon basil.
2. Toss the 1 pound broccoli florets with 1 tablespoon olive oil, half the minced garlic, kosher salt, and black pepper. Spread on a sheet pan and roast for 18 to 20 minutes until browned at the edges and tender.
3. At the same time, place the 12 ounces cut gold potatoes in salted water, bring to a boil on the stove, and simmer 10 to 12 minutes until just tender. Drain well.
4. While the potatoes cook, whisk together 1 teaspoon Dijon mustard, 1 teaspoon red wine vinegar, 1 tablespoon lemon juice, 1 tablespoon olive oil, a pinch of kosher salt, black pepper, and the sliced 1/2 medium onion in a bowl. Fold the hot drained potatoes into this dressing so they absorb the flavor. Let them sit while you cook the steak.
5. Pat the 1 pound bone-in ribeye dry and season generously with kosher salt and black pepper. Heat a heavy skillet over medium-high heat. Sear the ribeye for about 4 to 5 minutes on the first side and 3 to 4 minutes on the second side for medium-rare to medium, adjusting for thickness.
6. In the last minute of cooking, add 1 tablespoon butter and the remaining minced garlic to the skillet. Tilt the pan and spoon the foaming butter over the ribeye. Transfer the steak to a board to rest for 8 minutes.
7. Fold the torn 1 tablespoon basil into the warm potato salad and taste for seasoning. If needed, brighten with another small squeeze of lemon.
8. Slice the ribeye away from the bone, then cut into thick slices. Plate by swiping a mound of warm potato salad across each plate, leaning sliced steak against it, and adding roasted broccoli alongside for a green, charred contrast. Spoon any garlic butter from the resting board over the steak before serving.