Careme Recipes

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 0.75 lb $4.99/lb (sale)
• Organic Baby Bok Choy 12 oz (about 3–4 small heads) $3.99/lb
• Simple Truth Organic® Sliced Shiitake Mushrooms 5 oz $5.99 / 5 oz
• Organic Ginger Root 1 tbsp finely grated (about 1-inch knob) $5.99/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $2.79 / 3 ct
• Long-grain rice 1 cup uncooked (yields ~3 cups cooked)
• White miso paste 2 tbsp
• Low-sodium soy sauce 1.5 tbsp
• Rice vinegar 2 tsp
• Honey or sugar 1 tsp
• Toasted sesame oil 1 tsp
• Neutral oil (canola/avocado) 1.5 tbsp
• Kosher salt & black pepper To taste
• Sesame seeds (optional) 1 tsp for garnish

Instructions

1. Rinse the rice until water runs clear, then cook according to package directions. Keep warm.
2. Stir together miso, soy sauce, rice vinegar, honey, sesame oil, and half the grated ginger to make the glaze. Set aside.
3. Prep veg: trim bok choy (halve lengthwise if large). Pat mushrooms dry. Mince garlic.
4. Pat rockfish dry; season lightly with salt and pepper.
5. Heat a large nonstick skillet over medium-high with 1 tbsp neutral oil. Sear rockfish skin-side (or presentation side) down until golden and mostly cooked, 2–3 minutes. Flip, brush with miso-ginger glaze, and cook 1–2 minutes more until just opaque and flakes easily. Transfer to a warm plate.
6. In the same pan, add remaining 0.5 tbsp oil. Add mushrooms and a pinch of salt; sauté 2 minutes until browned. Add bok choy cut-sides down with garlic and remaining ginger; cook 1–2 minutes until greens wilt and stems crisp-tender. Splash in 1–2 tbsp water to steam if needed; cook off.
7. Fluff rice. Plate rice, top with bok choy-shiitake mix and the glazed rockfish. Drizzle any pan glaze over top; sprinkle sesame seeds if using. Serve immediately.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless 0.8 lb (slice into 2 chops, ~3/4-inch thick) $2.49/lb (sale)
• Organic Butternut Squash 1 small (about 1.5 lb), peeled and 3/4-inch cubed $1.99/lb
• Organic Lacinato Kale 1 bunch, ribs stripped, sliced $2.99 / bunch
• Organic Fuji Apple – Each 1 large, cored and thinly sliced $2.79/lb
• Organic Jumbo Yellow Onions 1 small, thinly sliced $2.19/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves (2 for kale, 1 for sauce) $2.79 / 3 ct
• Apple cider (or apple juice) 1/2 cup
• Dijon mustard 1.5 tbsp
• Apple cider vinegar 1 tsp
• Unsalted butter 2 tbsp, divided
• Olive oil 2 tbsp, divided
• Thyme (fresh or dried) 1 tsp (or a few fresh sprigs)
• Kosher salt & black pepper To taste
• Red pepper flakes (optional) Pinch for kale

Instructions

1. Heat oven to 425°F. Line a sheet pan.
2. Prep squash: peel, seed, and cube. Toss with 1 tbsp olive oil, salt, pepper, and a pinch of thyme. Roast 22–25 minutes, tossing once, until browned and tender.
3. Slice pork loin into 2 chops; pat dry and season both sides well with salt and pepper.
4. Heat a large skillet over medium-high with 1 tbsp olive oil. Sear chops 3–4 minutes per side until golden and 135–140°F internal (they’ll finish in sauce). Transfer to a plate to rest.
5. Lower heat to medium. Add 1 tbsp butter, sliced onion and apple; cook 3–4 minutes until softened and lightly caramelized. Stir in 1 minced garlic clove and thyme; cook 30 seconds.
6. Add cider to deglaze, scraping browned bits. Whisk in Dijon and vinegar; simmer 2–3 minutes to slightly reduce. Swirl in remaining 1 tbsp butter to gloss.
7. Return chops and any juices to the pan; spoon glaze over and simmer 1–2 minutes to coat and bring to 145°F internal. Remove from heat.
8. While sauce reduces, sauté kale: in a second pan over medium heat, add a drizzle of olive oil, remaining 2 minced garlic cloves, and red pepper flakes (if using). Add kale with a splash of water, season with salt, and toss 2–3 minutes until just tender and bright green.
9. Serve chops with roasted squash and garlicky kale; spoon extra apple-onion cider glaze over the pork.

Ingredients

• Wild-Caught Whole Fresh Dungeness Crab 1.25–1.5 lb (yields ~8 oz picked meat) $9.99/lb (sale)
• Organic Leeks (bunch) 1 bunch, white & light green thinly sliced (reserve dark greens for quick stock) $5.49 / bunch
• Organic Russet Potatoes 1 lb, peeled and 1/2-inch diced $1.79/lb
• Organic Carrots Bunch 1 medium carrot, small dice $2.99 / bunch
• Organic Jumbo Yellow Onions 1/2 medium, small dice (plus peel for stock, optional) $2.19/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79 / 3 ct
• Unsalted butter 3 tbsp
• All-purpose flour 3 tbsp
• Bay leaf 1
• Thyme (dried or fresh) 1 tsp (or a few sprigs)
• Seafood stock or water 2.5–3 cups (use crab shells to make a quick stock)
• Milk (2% or whole) or half-and-half 1.5–2 cups
• Kosher salt & black pepper To taste
• Smoked paprika (optional) 1/4 tsp for a subtle smoky note

Instructions

1. If starting with whole crab: crack and pick the meat; set aside. Reserve shells. (Time-saver: buy pre-picked Dungeness meat if available.)
2. Quick stock (optional but great): cover shells and leek greens with 3.5 cups water, add bay and a few onion scraps, simmer 15 minutes; strain. You’ll have ~2.5–3 cups stock.
3. Melt butter in a soup pot over medium heat. Add sliced leeks, diced onion and carrot with a pinch of salt; sweat 5 minutes until soft but not browned. Stir in garlic for 30 seconds.
4. Sprinkle flour over vegetables; cook 1 minute, stirring, to form a blond roux.
5. Gradually whisk in 2.5 cups seafood stock (or water), then add potatoes and thyme. Simmer 10–12 minutes until potatoes are tender.
6. Stir in milk (start with 1.5 cups) and bring just to a gentle simmer; do not boil. Fold in crab meat and smoked paprika (if using). Warm 2–3 minutes. Adjust thickness with more milk or stock; season with salt and plenty of black pepper.
7. Remove bay/thyme stems. Ladle into warm bowls and serve with crusty bread or oyster crackers.