Careme

Ingredients

• Certified Angus Beef Tri Tip Steak

  12 ounces, about 2 steaks $12.99
• Parsnips

  1 pound $3.49
• Yellow onion

  4 ounces, about 1 small onion $0.99
• Olive oil

  2 tablespoons
• Diamond Crystal Salt flakes

  3½ teaspoons
• Ground cumin

  ¾ teaspoon
• Ground coriander

  ½ teaspoon
• Sweet paprika

  ½ teaspoon
• Black pepper

  ¼ teaspoon
• Plain whole-milk yogurt

  ½ cup
• Red wine vinegar

  1 teaspoon
• Columbia Crest Grand Estates Syrah Washington Red Wine

  1 bottle $9.99

Instructions

1. Preheat the oven to 425°F. Pat 12 ounces tri-tip steaks dry and coat evenly with the following seasonings:

   • 1½ teaspoons Diamond Crystal Salt flakes
   • ½ teaspoon ground cumin
   • ½ teaspoon ground coriander
   • ½ teaspoon sweet paprika
   • ¼ teaspoon black pepper

   Let the seasoned steaks stand while you prepare and roast the vegetables.

2. Peel 1 pound parsnips, trim the ends, and cut into approximately ½-inch-thick batons; remove any tough, woody cores. Peel 4 ounces yellow onion and cut into thick wedges. Toss both vegetables on a large rimmed baking sheet with 1½ tablespoons olive oil and 2 teaspoons Diamond Crystal Salt flakes. Spread in a single layer.

3. Roast the vegetables for 25–30 minutes, turning after 15 minutes, until the parsnips are tender and golden at the edges.

4. While the vegetables roast, stir together ½ cup plain whole-milk yogurt, 1 teaspoon red wine vinegar, and ¼ teaspoon ground cumin to make the yogurt sauce.

5. During the last 15 minutes of roasting, heat a heavy skillet over medium-high heat. Add ½ tablespoon olive oil, then the seasoned steaks. Sear for approximately 4–5 minutes per side for 1-inch-thick steaks, reducing the heat if the spices darken too quickly. Pull the steaks when the center reaches 130°F, then rest on a cutting board for 7 minutes.

6. Slice the rested steaks thinly across the grain, changing your slicing direction if the grain turns. Divide the roasted parsnips and onions between two plates, add the sliced steak, and spoon the yogurt sauce alongside.

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Ingredients

• Dover sole fillets, skinless and boneless

  12 oz
• Yukon Gold Potatoes

  1 lb $1.49
• Organic Fennel

  1 bulb, yielding about 10 oz trimmed, plus any fronds $5.99
• Organic Lemon

  1 $2.00
• Unsalted butter

  4 tablespoons
• Olive oil

  2 tablespoons
• All-purpose flour

  1/4 cup
• Diamond Crystal Salt flakes

  4 1/8 teaspoons
• Black pepper

  1/2 teaspoon
• Sonoma-Cutrer Sonoma Coast Chardonnay

  1 bottle $22.99

Instructions

1. Preheat the oven to 425°F and set a rack in the middle.

2. Scrub 1 lb Yukon Gold potatoes and cut into 3/4-inch pieces. Trim 1 bulb organic fennel to yield about 10 oz, reserve any fronds, and cut the bulb into 1/2-inch wedges, leaving a little core attached to hold them together.

3. Arrange the potatoes and fennel on separate halves of a large rimmed baking sheet. Season with:

   • 1 tablespoon olive oil, divided evenly between the vegetables
   • 1 5/8 teaspoons Diamond Crystal Salt flakes for the potatoes
   • 1 teaspoon Diamond Crystal Salt flakes for the fennel
   • 1/4 teaspoon black pepper, divided evenly between the vegetables

   Toss each vegetable to coat and spread in a single layer. Roast for 30–35 minutes, turning after 20 minutes, until the potatoes are golden and tender and the fennel is caramelized. Remove either vegetable early if it finishes first.

4. While the vegetables roast, squeeze 2 tablespoons juice from 1 organic lemon and cut the unsqueezed portion into serving wedges. Finely chop the reserved fennel fronds.

5. About 10 minutes before the vegetables finish, pat 12 oz Dover sole fillets dry. Season both sides with 1 1/2 teaspoons Diamond Crystal Salt flakes and 1/4 teaspoon black pepper. Spread 1/4 cup all-purpose flour on a plate, lightly coat the fillets, and shake off excess flour.

6. Heat the remaining 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large nonstick skillet over medium-high heat. Lay the sole flat in the pan without overlapping; cook in two batches if necessary. Cook for about 2 minutes on the first side, then carefully turn and cook for 1–2 minutes more, until the thickest part reaches 140°F. Transfer to warm plates.

7. Reduce the heat to medium and add the remaining 3 tablespoons unsalted butter to the skillet. Swirl for 1–2 minutes until the milk solids turn golden brown and smell nutty. Remove from the heat and carefully stir in the prepared lemon juice.

8. Divide the roasted potatoes and fennel between the two plates alongside the sole. Spoon the lemon-browned butter over the fish, scatter with the chopped fennel fronds, and serve immediately with the lemon wedges.

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Ingredients

• Fully cooked cheddarwurst

  2 links, about 6 ounces total
• Krusteaz Honey Cornbread & Muffin Mix

  7.5 ounces, half of a 15-ounce box
• Broccoli crown

  12 ounces $3.49
• Carrots

  8 ounces $1.69
• Milk

  1/3 cup
• Beaten egg

  1 1/2 tablespoons, about half a large egg
• Neutral cooking oil

  4 tablespoons plus 1/2 teaspoon, divided
• Diamond Crystal Salt flakes

  1 teaspoon
• Ground black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 400°F with racks in the upper and lower thirds. Line a large rimmed baking sheet with parchment and place paper liners in 6 wells of a muffin tin.

2. Cut 12 ounces broccoli crown into approximately 1 1/2-inch florets; peel the tender stalk and slice it thinly. Scrub 8 ounces carrots and cut into 1/4-inch-thick diagonal slices.

3. Toss the prepared vegetables with 1 1/2 tablespoons neutral cooking oil, 1 teaspoon Diamond Crystal Salt flakes, and 1/4 teaspoon ground black pepper. Spread them on the baking sheet in a single layer.

4. Make the cornbread batter by stirring together just until combined:

   • 7.5 ounces Krusteaz Honey Cornbread & Muffin Mix
   • 1/3 cup milk
   • 1 1/2 tablespoons beaten egg
   • 2 tablespoons plus 2 teaspoons neutral cooking oil

   Divide the batter evenly among the 6 lined muffin wells.

5. Put the vegetables on the upper rack and the muffins on the lower rack. Roast the vegetables for 10 minutes, then turn them and add 2 fully cooked cheddarwurst links, about 6 ounces total, to the baking sheet. Continue roasting for 12–15 minutes, until the vegetables are tender and browned and the sausages are sizzling and heated through. Remove the muffins after 18–22 minutes total, when golden and a toothpick inserted into the center comes out clean.

6. Let the muffins cool for 5 minutes while finishing the sheet pan. Cut one cheddarwurst link into bite-size pieces and divide it between the two kids; for young children, quarter it lengthwise before cutting crosswise rather than serving round coins.

7. Plate the other cheddarwurst link for the adult. Give the adult about half the vegetables and 3 muffins, and give each child about one-quarter of the vegetables and 1 muffin. Split the final muffin according to appetite.

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Ingredients

• Simple Truth® Mild Italian Chicken Sausage

  8 oz $5.99
• Private Selection® Italian Rigatoni

  6 oz dry $1.67
• Organic Rainbow Chard

  8 oz $3.99
• Jumbo Yellow Onion

  4 oz $0.99
• Fresh Roma Tomatoes

  8 oz $1.99
• Olive oil

  1 tablespoon
• Dried oregano

  ½ teaspoon
• Black pepper

  ¼ teaspoon
• Diamond Crystal Salt flakes

  4½ tablespoons plus ½ teaspoon, divided
• Frescobaldi Remole Tuscany Sangiovese Based Italy Red Wine

  1 bottle $12.99

Instructions

1. Wash 8 oz rainbow chard. Separate the stems from the leaves, thinly slice the stems, and cut the leaves into 1-inch ribbons. Finely dice 4 oz yellow onion and chop 8 oz Roma tomatoes.

2. Remove any casings from 8 oz chicken sausage and break the meat into small pieces. Do not add salt to the sausage; it is already seasoned.

3. Bring 2 quarts water to a boil in a large pot. Add 4½ tablespoons Diamond Crystal Salt flakes and 6 oz dry rigatoni. Cook according to the package directions until al dente. Before draining, reserve ½ cup pasta water. Prepare the sauce while the pasta cooks.

4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the prepared sausage and cook for 6–8 minutes, breaking it into bite-size crumbles, until browned and its thickest pieces reach 165°F. Transfer to a plate.

5. Reduce the heat to medium. Add the prepared onion and chard stems to the skillet and cook for 5–6 minutes, stirring, until softened.

6. Add the following to the skillet:

   • The prepared tomatoes
   • ½ teaspoon dried oregano
   • ¼ teaspoon black pepper
   • ½ teaspoon Diamond Crystal Salt flakes

   Cook for 5–7 minutes, stirring occasionally, until the tomatoes soften into a chunky sauce. The vegetable seasoning is intentionally modest because the sausage and pasta water also contribute salt.

7. Add the prepared chard leaves and 2 tablespoons reserved pasta water. Cover and cook for 3 minutes, then uncover and stir until the leaves are tender.

8. Return the browned sausage to the skillet and add the drained rigatoni. Toss over medium heat for 1–2 minutes, adding another 2 tablespoons reserved pasta water to coat the pasta with the sauce.

9. Divide between two shallow bowls, distributing the colorful chard stems and sausage evenly, and serve hot.

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