Careme Recipes

Ingredients

• Mahi Mahi Wild Caught Filet 12 oz (about 3/4 lb) $6.99/lb (sale)
• Fresh Tomatillo 12 oz (about 6–7 medium) $2.99/lb
• Organic Jalapeno Peppers 1 pepper $4.99/lb
• Organic Cilantro 1/2 bunch, divided $1.39/ct
• Organic White Onions 1 small, divided $1.79/ct
• Organic Lacinato Kale 1/2 bunch, finely shredded $2.79/ct
• Limes 2 (zest and juice)
• Corn tortillas 6–8 small
• Greek yogurt (or mayo) 2 tbsp
• Ground cumin, chili powder, salt, black pepper to season fish and slaw
• Olive oil 2 tbsp total

Instructions

1. Make salsa verde: Halve tomatillos and jalapeño; quarter half the onion. Toss with 1 tsp oil and broil or pan-char until blistered (5–7 min). Blend with a small handful of cilantro, juice of 1 lime, pinch of salt. Adjust heat with jalapeño to taste.
2. Make lime-kale slaw: Toss shredded kale with 1 tbsp lime juice, 1 tsp lime zest, yogurt, pinch of salt. Massage 30–60 seconds until slightly softened. Thinly slice remaining onion; fold a little into the slaw if desired.
3. Season fish: Pat mahi dry. Rub with 1 tbsp oil, 1 tsp cumin, 1/2 tsp chili powder, 1/2 tsp salt, and pepper.
4. Sear fish: Heat a skillet over medium-high. Sear mahi 2–3 min per side until opaque and flakes easily (145°F). Rest 1–2 min, then flake into large pieces.
5. Warm tortillas in a dry skillet or over a burner flame until pliable.
6. Assemble: Add fish to tortillas, top with kale slaw and spoonfuls of salsa verde. Finish with chopped cilantro and extra lime.

Ingredients

• Hand Trimmed Boneless Skinless Fresh Chicken Breast 1 lb (2 small breasts) $3.99/lb (sale)
• Kabocha Squash 1.5 lb (seeded, cut into 1-inch wedges) $1.29/lb
• Organic Leeks-Order by the Bunch (2-3 leeks per bunch) 1 large leek (white/light green parts, sliced) $3.99/lb
• Organic Ginger Root 1 tbsp finely grated $3.99/lb
• Organic Garlic 2 cloves, minced $6.99/lb
• White miso paste 2 tbsp
• Soy sauce 1.5 tbsp
• Honey (or maple syrup) 1 tbsp
• Rice vinegar 1 tbsp
• Toasted sesame oil 1 tsp
• Neutral oil (canola/avocado) 2 tbsp
• Sesame seeds & sliced green onions (optional) for garnish

Instructions

1. Heat oven to 425°F. Line a large sheet pan.
2. Make glaze: Whisk miso, ginger, garlic, soy, honey, rice vinegar, sesame oil, and 1 tbsp neutral oil. Reserve 2 tbsp for basting.
3. Prep veg: Toss kabocha and leeks with remaining 1 tbsp oil and a good pinch of salt. Spread on sheet pan; roast 15 minutes.
4. Glaze chicken: Pat breasts dry, coat with remaining glaze, and let sit 10 minutes while squash starts.
5. Add chicken to pan: Scoot veg to make space and nestle chicken among them. Roast 15–18 minutes more, basting chicken once with reserved glaze, until internal temp reaches 165°F.
6. Optional color: Broil 1–2 minutes to caramelize. Rest 5 minutes. Sprinkle sesame seeds and green onions if using. Serve chicken with roasted squash and leeks, spooning any pan juices over top.

Ingredients

• Simple Truth® Natural Ground Lamb 12 oz (about 3/4 lb) $9.49/lb (sale)
• Organic Italian Parsley 1/3 bunch, finely chopped $1.99/ct
• Organic White Onions 1/2 small, grated or minced $1.79/ct
• Organic Garlic 3 cloves, minced (divided) $6.99/lb
• Organic Acorn Squash 1 small (about 1.5 lb), cut into wedges $1.99/lb
• Organic Kale (16 oz bag) 8 oz (about half the bag), chopped $2.79/16 oz
• Chickpeas (15 oz can), drained 1 can
• Olive oil 3 tbsp total
• Ground cumin, coriander, smoked paprika, cinnamon, salt, pepper to season lamb and chickpeas
• Plain Greek yogurt 1/2 cup
• Lemon 1 (zest and juice)

Instructions

1. Heat oven to 425°F. Toss acorn squash wedges with 1 tbsp olive oil, 1/2 tsp cumin, salt, and pepper. Roast on a sheet pan 25–30 minutes, flipping once, until tender and caramelized.
2. Make kofta mix: In a bowl combine lamb, parsley, grated onion, 2 cloves minced garlic, 1 tsp cumin, 1 tsp coriander, 1/2 tsp smoked paprika, pinch cinnamon, 3/4 tsp salt, and pepper. Mix gently and form into 6 small oval patties (with or without skewers).
3. Yogurt sauce: Stir yogurt with 1 clove minced garlic, 1 tsp lemon zest, 1 tbsp lemon juice, pinch of salt. Set aside.
4. Warm chickpea–kale toss: In a large skillet, heat 1 tbsp olive oil over medium. Add chickpeas with 1/2 tsp cumin and 1/2 tsp smoked paprika; cook 3–4 minutes. Add chopped kale and a splash of water; cook until wilted and glossy, 2–3 minutes. Finish with a squeeze of lemon and salt to taste. Transfer to plates and keep warm.
5. Sear kofta: Wipe skillet, add 1 tbsp olive oil, and heat over medium-high. Sear kofta 3–4 minutes per side until browned and cooked through (internal temp ~160°F).
6. Serve: Plate kofta over the warm chickpea–kale, add roasted acorn squash, and dollop with garlic-yogurt. Finish with extra parsley and lemon if you like.