Careme Recipes

Ingredients

• Simple Truth® Natural Grass Fed Angus Beef Strip Steak, 10 oz 1 (10 oz) for 2 people $16.49 sale (reg $18.99)
• Organic Yukon Gold Potatoes ~1 lb (about 3 medium) $4.99
• Simple Truth Organic® Whole White Mushrooms, 8 oz (or Baby Bella) 1 (8 oz) $3.79
• Organic Jumbo Yellow Onion 1 small (optional, for mushrooms) $2.19/lb
• Garlic (any) 2 cloves
• Olive oil 2–3 tbsp
• Butter 1–2 tbsp
• Red wine (or beef broth) 1/3 cup
• Dijon mustard 1 tsp
• Fresh thyme or dried thyme 1 tsp (or 3–4 sprigs)
• Salt & black pepper to taste
• Optional: spinach or kale (in-season winter greens in WA) 2 big handfuls to wilt on the side

Instructions

1. Prep: Heat oven to 450°F. Cut Yukon Golds into 3/4-inch chunks. Halve or slice mushrooms. Mince garlic. Pat steak very dry; season generously with salt and pepper.
2. Roast potatoes: Toss potatoes with 1–1 1/2 tbsp olive oil, salt, pepper. Spread on a sheet pan; roast until browned and tender, 25–35 minutes, tossing once halfway.
3. Cook mushrooms: While potatoes roast, heat a large skillet on medium-high. Add 1 tbsp olive oil and mushrooms (and sliced onion if using). Cook until mushrooms brown and give off their moisture, 7–10 minutes. Add garlic and thyme; cook 30 seconds. Season, then scrape mushrooms to a bowl.
4. Sear steak: In the same skillet, heat 1 tbsp oil over medium-high until shimmering. Add steak; sear 3–4 minutes per side for medium-rare (or to your liking). Transfer to a plate and rest 5–8 minutes.
5. Pan sauce: Lower heat to medium. Pour off excess fat if needed. Add red wine (or broth) and scrape up browned bits. Simmer 2–3 minutes. Stir in Dijon and 1 tbsp butter to gloss the sauce; taste and adjust salt/pepper.
6. Finish & serve: Slice steak against the grain. Plate with roasted potatoes and mushrooms; spoon pan sauce over steak. Optional: quickly wilt spinach/kale in the warm skillet with a pinch of salt for an extra veg boost.

Ingredients

• Tuna Steak Wild Caught Frozen (sustainably sourced), 1 lb 2 steaks (about 1 lb total) $8.99 sale (reg $14.99)
• Sweet Potato ~1 lb (1 large) $2.49/lb
• Kroger® Fresh Trimmed Green Beans Bag, 12 oz 1 (12 oz) $4.49
• Del Monte® No Sugar Added Red Grapefruit (jar) OR fresh grapefruit if you have it 1/2 cup segments + 2 tbsp juice (drained) $10.99 (jar)
• Olive oil 2–3 tbsp
• Butter (optional) 1 tbsp
• Black pepper (coarsely cracked) 1–2 tsp
• Garlic 1 clove, minced
• Honey or maple syrup 1 tsp (optional, to round citrus)
• Soy sauce or tamari 1 tsp (optional, adds umami)
• Salt to taste
• Optional: chili flakes pinch

Instructions

1. Prep: Thaw tuna if frozen (quick-thaw in a sealed bag under cold running water 10–15 minutes). Heat oven to 425°F. Peel sweet potato and cut into 1/2-inch cubes. Trim green beans.
2. Roast sweet potatoes: Toss cubes with 1 tbsp olive oil, salt, and a pinch of pepper. Roast on a sheet pan until browned and tender, 20–25 minutes, stirring once.
3. Cook green beans: When potatoes are about halfway done, heat a skillet over medium-high with 1 tbsp olive oil. Add green beans and a pinch of salt; sauté 5–7 minutes until crisp-tender. Add a splash of water and cover 1 minute if they need softening. Remove to a plate.
4. Season tuna: Pat tuna very dry. Season with salt and lots of cracked black pepper (press it in).
5. Sear: Wipe skillet dry if needed; heat 1 tbsp oil on high until just smoking. Sear tuna 60–90 seconds per side for rare/medium-rare (thicker steaks may need 2 minutes/side). Transfer to a plate to rest.
6. Grapefruit pan sauce: Reduce heat to medium. Add garlic; stir 15 seconds. Add grapefruit juice (and a little of the jar liquid if using segments), plus honey and soy if using. Simmer 1–2 minutes. Swirl in butter for a silky finish. Add grapefruit segments just to warm through.
7. Serve: Plate tuna with roasted sweet potatoes and green beans. Spoon warm grapefruit sauce and segments over the tuna. Finish with extra cracked pepper and a pinch of chili flakes if you like heat.

Ingredients

• Kroger® Mild Italian Style Pork Meatballs, 16 oz 1 (16 oz) $7.49
• Organic Spaghetti Squash 1 medium (about 2–3 lb) $1.99/lb
• Simple Truth Organic® Roma Tomatoes, 16 oz (or grape tomatoes if preferred) 1 (16 oz) $3.99
• Simple Truth Organic® Thai Basil (or any basil) a few leaves (optional but great) $2.79
• Garlic 3 cloves, sliced or minced
• Olive oil 2–3 tbsp
• Crushed red pepper flakes pinch (optional)
• Salt & black pepper to taste
• Parmesan (optional) 2–3 tbsp, grated
• Optional side veg: Organic spinach or kale (winter greens) 2 handfuls, wilted into the sauce

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan with foil or parchment. Carefully halve spaghetti squash lengthwise and scoop out seeds. Rub cut sides with a little olive oil; season with salt and pepper.
2. Roast squash: Place squash cut-side down on the sheet pan. Roast until tender (a knife slides in easily), 30–40 minutes depending on size.
3. Bake meatballs: On a second sheet pan (or alongside squash if space), spread meatballs out. Bake until browned and hot through, 15–18 minutes, shaking once halfway.
4. Make quick tomato-basil sauce: Meanwhile, chop tomatoes. Heat a skillet on medium with 1–2 tbsp olive oil. Add garlic (and pepper flakes if using) and cook 30 seconds. Add tomatoes, a pinch of salt, and black pepper. Cook 8–12 minutes, stirring, until saucy. Stir in basil at the end. Optional: wilt spinach/kale into the sauce for 1–2 minutes.
5. Combine: Add baked meatballs to the sauce and simmer 2–3 minutes to coat and meld flavors.
6. Finish squash: Flip squash over and use a fork to scrape into “spaghetti” strands. Season strands with a drizzle of olive oil and a pinch of salt.
7. Serve: Divide squash between two bowls, top with saucy meatballs, and finish with Parmesan if using.