Careme Recipes

Ingredients

• Fresh Wild Mussels (sustainably sourced) 1.5 lb sale $6.99/lb
• Organic Leeks 1 large leek, white/light green only, thinly sliced $4.99/bunch (~1 lb)
• Kroger® Fuji Apples – 3 lb bag 1 small apple, diced $4.99/3 lb bag
• Organic Garlic 3 cloves, minced (divided) $6.99/lb
• Butter 2 tbsp
• Olive oil 2 tbsp (divided)
• Dry hard cider (or low-sodium chicken broth + 1 tbsp cider vinegar) 1 cup
• Organic Italian Parsley 2 tbsp, chopped $1.99 each
• Organic Russet Potatoes 1 lb, cut into wedges $1.79/lb
• Kosher salt & black pepper to taste
• Crushed red pepper flakes (optional) pinch

Instructions

1. Heat oven to 425°F. Toss potato wedges with 1 tbsp olive oil, 1 minced garlic clove, salt, and pepper. Roast 25–30 minutes, flipping once, until golden and tender.
2. Clean mussels: Rinse, scrub, and debeard. Discard any cracked shells or those that stay open when tapped.
3. In a wide pot over medium heat, add butter and 1 tbsp olive oil. Sauté sliced leek with a pinch of salt 4–5 minutes until soft. Add diced apple and remaining garlic; cook 1 minute.
4. Pour in cider (or broth + vinegar) and bring to a boil. Add mussels, cover, and steam 5–6 minutes until shells open; discard any that don’t.
5. Stir in parsley, black pepper, and optional red pepper flakes. Taste broth and adjust salt.
6. Serve mussels and broth in bowls with roasted potatoes on the side for dipping.

Ingredients

• Pacific Cod Fillet (wild caught) 12 oz (two 6-oz portions) sale $8.99/lb
• Tomatillos 6–8 medium, husked and rinsed (about 8 oz) $2.99/lb
• Organic Jalapeño Peppers 1, stemmed $2.49/lb
• Kroger® Yellow Onion 3 lb Bag 1/2 medium, cut in wedges $3.29/3 lb bag
• Organic Garlic 2 cloves $6.99/lb
• Organic Cilantro 1/4 bunch, chopped (plus extra for garnish) $1.99 each
• Olive oil 2 tbsp (divided)
• Ground cumin 1/2 tsp
• Lime juice 2 tbsp (plus wedges to serve, optional)
• Frieda's Delicata Squash 1 medium (~1 lb), seeded and sliced into 1/2-inch rings $1.49/lb
• Kosher salt & black pepper to taste

Instructions

1. Heat oven to 450°F. Toss delicata rings with 1 tbsp olive oil, salt, and pepper on a sheet pan. Roast 20–25 minutes, flipping once, until caramelized and tender.
2. On a second small pan (or alongside), roast tomatillos, jalapeño, and onion wedges 10–12 minutes until lightly charred and softened.
3. Blend or finely chop roasted tomatillos, jalapeño, onion, garlic, cilantro, lime juice, and a pinch of salt into a chunky salsa.
4. Pat cod dry. Rub with remaining 1 tbsp olive oil, cumin, salt, and pepper. Place on a lightly oiled pan, spoon a few tablespoons of salsa over top.
5. Bake cod 10–12 minutes until it flakes easily. Rest 2 minutes.
6. Serve cod with more salsa and roasted delicata. Garnish with cilantro and lime wedges.

Ingredients

• Certified Angus Beef Choice Chuck Roast 0.8 lb, thinly sliced against the grain sale $6.99/lb
• Organic Green Leaf Lettuce 8 large leaves (for wraps) $3.49 each
• Organic Bok Choy 1/2 lb, sliced $2.99/lb
• Organic Acorn Squash 1 lb, cut into wedges sale $1.49/lb
• Kroger® Fuji Apples – 3 lb bag 1/2 apple, grated (for marinade) $4.99/3 lb bag
• Organic Garlic 3 cloves, minced (divided) $6.99/lb
• Organic Ginger Root 1-inch piece, grated $5.99/lb
• Green Onions 2, thinly sliced $1.50 each
• Soy sauce (or tamari) 3 tbsp
• Brown sugar or honey 1.5 tbsp
• Sesame oil 1 tbsp
• Neutral oil 2 tbsp (divided)
• Rice vinegar 1 tbsp
• Sesame seeds (optional) 1 tsp
• Kosher salt & black pepper to taste

Instructions

1. Heat oven to 425°F. Toss acorn squash wedges with 1 tbsp neutral oil, salt, and pepper. Roast 25–30 minutes, flipping once, until browned and tender.
2. Partially freeze beef 10–15 minutes to firm, then slice very thinly against the grain if not pre-sliced.
3. Make marinade: whisk soy sauce, brown sugar, sesame oil, grated apple, 2 minced garlic cloves, grated ginger, and rice vinegar. Toss beef; marinate 15–30 minutes (room temp).
4. Heat a grill pan or cast-iron over high. Lightly oil. Sear beef in a single layer 1–2 minutes per side until caramelized; cook in batches. Transfer to a plate and keep warm.
5. Quick-sauté bok choy: Add 1 tsp neutral oil to the pan, sauté bok choy with remaining garlic 2–3 minutes until crisp-tender; season with a dash of soy and sesame seeds (if using).
6. Serve beef in lettuce leaves topped with sliced green onions. Plate with roasted acorn squash and sesame bok choy on the side.