Careme Recipes

Location: Quality Food Center - Uptown (500 Mercer St)

Grilled Moroccan Lamb Kofta with Cucumber-Yogurt and Roasted Spaghetti Squash

Juicy, spice-scented lamb kofta meets silky, roasted spaghetti squash and a cool, crunchy cucumber-yogurt sauce. Big flavor, weeknight timing, and autumn produce all in one. Serves 2.

Ingredients

  • Simple Truth® Natural Ground Lamb 12 oz (340 g) sale $9.49/lb
  • Organic Spaghetti Squash 1 small (about 1.5–2 lb) sale $1.49/lb
  • Organic Cucumber 1/2 medium, finely diced $1.49 each
  • Plain Greek yogurt 1/2 cup
  • Garlic 3 cloves, minced (divided)
  • Fresh parsley or cilantro 1/4 cup, chopped (divided)
  • Ground cumin 1 tsp
  • Ground coriander 1 tsp
  • Smoked paprika 1 tsp
  • Cinnamon 1/8 tsp
  • Red pepper flakes Pinch
  • Lemon or lime 1 (2 tbsp juice + extra wedges)
  • Olive oil 2 tbsp, divided
  • Salt & black pepper To taste

Instructions

  1. Heat oven to 425°F. Halve squash lengthwise, scoop seeds, rub cut sides with 1 tbsp olive oil, season with salt/pepper. Place cut-side down on a sheet pan and roast 30–35 min until strands pull easily with a fork.
  2. Make kofta mix: in a bowl combine lamb, 2 cloves minced garlic, 2 tbsp chopped herbs, cumin, coriander, paprika, cinnamon, red pepper flakes, 1/2 tsp salt, and pepper. Mix gently, then form 8 small torpedo-shaped kofta (or patties).
  3. Cucumber-yogurt: mix yogurt, remaining 1 clove garlic, remaining herbs (reserve a pinch), 1 tbsp lemon/lime juice, a pinch of salt. Stir in diced cucumber. Chill.
  4. Grill or pan-sear: Heat a grill or grill pan to medium-high, oil grates. Cook kofta 3–4 min per side until browned and 160°F internal (about 8–10 min total).
  5. Finish squash: Flip roasted squash, shred strands with a fork. Toss with 1 tbsp olive oil, 1 tbsp lemon/lime juice, remaining pinch of herbs, salt, and pepper.
  6. Serve: Mound squash on plates, top with kofta, spoon cucumber-yogurt over or alongside. Add lemon/lime wedges.

Health notes: Approx. 650–700 calories/serving. High protein, moderate fat, lower-carb when served with spaghetti squash; gluten-free if you skip pita. Rich in vitamin A and potassium from squash.

Drink pairing: Washington Syrah or GSM; beer lovers: citrusy IPA. Mint tea works great, too.

Sheet-Pan Chili-Lime Rockfish with Roasted Acorn Squash and Apple-Cucumber Slaw

Bright, zesty rockfish bakes up tender while chili-roasted acorn squash caramelizes alongside. A crisp apple–cucumber slaw brings Pacific Northwest fall vibes. Serves 2.

Ingredients

  • Fresh Rockfish Fillet Pacific Caught 12 oz (two 6-oz portions) sale $4.99/lb
  • Organic Acorn Squash 1 small (about 1.5 lb), seeded and sliced into 1/2-inch crescents sale $1.49/lb
  • Kroger® Fuji Apples – 3 lb bag 1 medium apple (from bag), julienned $4.99/bag
  • Organic Cucumber 1/2 medium, julienned $1.49 each
  • Lime 1 (zest + 3 tbsp juice, divided)
  • Chili powder 1.5 tsp
  • Ground cumin 1 tsp
  • Garlic powder or 1 clove fresh 1 tsp powder or 1 small clove minced
  • Honey 1 tsp
  • Olive oil 2.5 tbsp, divided
  • Fresh cilantro (optional) 2 tbsp, chopped
  • Salt & black pepper To taste

Instructions

  1. Heat oven to 450°F. Toss acorn squash slices with 1.5 tbsp olive oil, 1 tsp chili powder, 1/2 tsp cumin, salt, and pepper. Spread on a sheet pan and roast 20 minutes, flipping halfway.
  2. Season fish: Pat rockfish dry. Mix 1/2 tsp chili powder, 1/2 tsp cumin, lime zest, 1/2 tsp salt, pepper, 1 tsp olive oil. Rub on fish.
  3. Push squash to sides; place fish in the center. Roast 10–12 minutes more, until fish flakes easily.
  4. Make slaw: Toss apple and cucumber with 3 tbsp lime juice, 1 tsp honey, pinch of salt, pepper, and cilantro. Let sit 5 minutes.
  5. Serve fish with roasted squash and a mound of fresh slaw. Spoon any pan juices over the fish and finish with a squeeze of lime.

Health notes: Approx. 480–520 calories/serving. Lean protein, high fiber from squash, low saturated fat. Gluten-free if using GF seasonings.

Drink pairing: Sauvignon Blanc or dry Riesling; beer: crisp Pilsner or Mexican lager with lime.

Ginger-Garlic Beef & Bok Choy Stir-Fry over Rice

Fast, fragrant, and deeply savory: tender slices of sale-priced chuck steak, gingery-garlicky sauce, and crisp-tender baby bok choy over steamy rice. Serves 2.

Ingredients

  • Beef Angus Choice Chuck Steak Value Pack 12 oz, thinly sliced against the grain sale $6.99/lb
  • Organic Baby Bok Choy 12 oz, stems sliced, leaves halved $3.99/lb
  • Organic Ginger Root 1 tbsp, finely grated $5.99/lb
  • Garlic 3 cloves, minced
  • Son Premium Fish Sauce 17 oz 1 tbsp $8.99
  • Low-sodium soy sauce 3 tbsp, divided
  • Rice vinegar 1 tbsp
  • Brown sugar or honey 2 tsp
  • Cornstarch 2 tsp
  • Neutral oil (canola/peanut) 2 tbsp
  • Uncooked white rice 2/3 cup (yields ~2 cups cooked)
  • Black pepper & optional chili flakes To taste

Instructions

  1. Cook rice according to package directions (start first; it takes ~15 minutes).
  2. Marinate beef (10 minutes): In a bowl mix 2 tbsp soy sauce, fish sauce, 1 tsp brown sugar, ginger, half the garlic, and cornstarch. Toss in sliced beef to coat.
  3. Stir-fry beef: Heat 1 tbsp oil in a large skillet/wok over high heat. Sear beef in a single layer 1–2 minutes per side until just browned; work in batches. Transfer to a plate.
  4. Stir-fry veg: Add remaining 1 tbsp oil. Add bok choy stems and remaining garlic; cook 1–2 minutes. Add leaves; cook 1 minute until just wilted.
  5. Sauce and finish: Add 1 tbsp soy sauce, rice vinegar, remaining 1 tsp sugar, a splash of water, and pepper/chili flakes. Return beef and any juices; toss 30–60 seconds until glossy and hot.
  6. Serve over rice. Taste and adjust seasoning with a few drops more soy or fish sauce if needed.

Health notes: Approx. 650–700 calories/serving (with 1 cup cooked rice each). High protein and iron; includes leafy greens. Watch sodium—use low-sodium soy if desired.

Drink pairing: Off-dry Riesling or Grüner Veltliner; beer: light lager or Japanese pils.

Shopping list
  • Simple Truth® Natural Ground Lamb 12 oz (340 g)
  • Organic Spaghetti Squash 1 small (about 1.5–2 lb)
  • Organic Cucumber 1/2 medium, finely diced, 1/2 medium, julienned
  • Plain Greek yogurt 1/2 cup
  • Garlic 3 cloves, minced (divided), 3 cloves, minced
  • Fresh parsley or cilantro 1/4 cup, chopped (divided)
  • Ground cumin 1 tsp, 1 tsp
  • Ground coriander 1 tsp
  • Smoked paprika 1 tsp
  • Cinnamon 1/8 tsp
  • Red pepper flakes Pinch
  • Lemon or lime 1 (2 tbsp juice + extra wedges)
  • Olive oil 2 tbsp, divided, 2.5 tbsp, divided
  • Salt & black pepper To taste, To taste
  • Fresh Rockfish Fillet Pacific Caught 12 oz (two 6-oz portions)
  • Organic Acorn Squash 1 small (about 1.5 lb), seeded and sliced into 1/2-inch crescents
  • Kroger® Fuji Apples – 3 lb bag 1 medium apple (from bag), julienned
  • Lime 1 (zest + 3 tbsp juice, divided)
  • Chili powder 1.5 tsp
  • Garlic powder or 1 clove fresh 1 tsp powder or 1 small clove minced
  • Honey 1 tsp
  • Fresh cilantro (optional) 2 tbsp, chopped
  • Beef Angus Choice Chuck Steak Value Pack 12 oz, thinly sliced against the grain
  • Organic Baby Bok Choy 12 oz, stems sliced, leaves halved
  • Organic Ginger Root 1 tbsp, finely grated
  • Son Premium Fish Sauce 17 oz 1 tbsp
  • Low-sodium soy sauce 3 tbsp, divided
  • Rice vinegar 1 tbsp
  • Brown sugar or honey 2 tsp
  • Cornstarch 2 tsp
  • Neutral oil (canola/peanut) 2 tbsp
  • Uncooked white rice 2/3 cup (yields ~2 cups cooked)
  • Black pepper & optional chili flakes To taste

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Planned by Careme.