Careme Recipes

Ingredients

• Simple Truth® Natural Ground Lamb 12 oz 1 lb price 10.99 sale 9.49 (use 12 oz)
• Organic Butternut Squash 1 lb, peeled and 1-inch cubed 1 lb price 1.99 sale 1.49
• Organic Lacinato Kale 1/2 bunch, finely chopped (about 3 cups){ 1 ct price 2.99
• Kroger® Fuji Apples – 3 lb bag 1 medium apple, diced 3 lb price 4.99 (use 1 apple)
• Organic Yellow Onion 1/2 small, grated (for kofta) + 2 tbsp finely diced (for salad) 1 each price 1.99 (use half)
• Organic Italian Parsley 1/4 cup finely chopped each price 1.99
• Organic Garlic 3 cloves, minced 1 lb price 6.99 (use 3 cloves)
• Ground cumin, ground coriander, paprika, cinnamon 1 tsp cumin, 1 tsp coriander, 1 tsp paprika, pinch cinnamon
• Olive oil 3 tbsp, divided
• Lemon 1, juiced (plus extra wedges to serve)
• Salt & black pepper To taste
• Plain yogurt (optional, for sauce) 1/2 cup + 1 tsp lemon juice + pinch salt

Instructions

1. Heat oven to 425°F. Toss butternut with 1.5 tbsp olive oil, 1/2 tsp cumin, salt and pepper. Roast on a sheet pan until browned and tender, 22–28 minutes, tossing once.
2. Make kofta mix: In a bowl, combine lamb, grated onion, 2 cloves minced garlic, parsley, 1 tsp cumin, 1 tsp coriander, 1 tsp paprika, pinch cinnamon, 1 tsp salt, and pepper. Mix gently. Shape into 6 small ovals (or onto skewers).
3. Heat a grill or grill pan over medium-high. Brush kofta with 1/2 tbsp oil. Grill 8–10 minutes, turning every 2–3 minutes, until browned and 160°F internal.
4. Apple–kale tabbouleh: In a bowl, massage chopped kale with 1 tbsp lemon juice, a pinch of salt, and 1 tsp olive oil for 30 seconds. Fold in diced apple, 2 tbsp finely diced onion, and a spoonful of parsley. Adjust salt/pepper and a splash more lemon if needed.
5. Optional sauce: Stir yogurt with 1 tsp lemon juice, a pinch of salt, and remaining minced garlic clove.
6. Plate: Spoon roasted squash onto plates, add kofta, and a mound of apple–kale tabbouleh. Drizzle yogurt sauce and serve with lemon wedges.

Ingredients

• Red Shrimp 16/25 12 oz 1 lb price 13.99 sale 6.99 (use 12 oz, peeled)
• Organic Butternut Squash 1 lb, peeled and 1/2-inch cubes 1 lb price 1.99 sale 1.49
• Organic Yellow Onion 1/2 medium, thinly sliced 1 each price 1.99 (use half)
• Organic Ginger Root 1 tbsp, finely minced 1 lb price 5.99 (use 1 tbsp)
• Organic Garlic 3 cloves, minced 1 lb price 6.99 (use 3 cloves)
• Son Premium Fish Sauce 17 oz 1–2 tsp, to taste price 8.99
• Coconut milk 1 can (13–14 oz)
• Red curry paste 2–3 tbsp, to taste
• Brown sugar (or honey) 1–2 tsp
• Lime 1, juiced (plus wedges){
• Organic Cilantro 2 tbsp chopped, plus more to garnish each price 1.99
• Neutral oil 1 tbsp
• Jasmine rice 1 cup uncooked (yields ~3 cups cooked)

Instructions

1. Start rice: Rinse 1 cup jasmine rice. Cook per package (about 15 minutes); keep warm.
2. Sauté aromatics: In a wide skillet over medium heat, add oil, onion, ginger, and garlic. Cook 2–3 minutes until fragrant. Stir in red curry paste; cook 30 seconds.
3. Simmer squash: Add coconut milk and 1/2 cup water. Bring to a simmer; add butternut and 1 tsp fish sauce. Cover and cook until squash is just tender, 10–12 minutes.
4. Add shrimp: Stir in shrimp and brown sugar. Simmer uncovered 3–4 minutes until shrimp are pink and opaque.
5. Finish: Off heat, stir in lime juice and cilantro. Adjust salt/fish sauce, sweetness, and heat to taste (more curry paste if desired).
6. Serve over rice. Garnish with extra cilantro and lime wedges.

Ingredients

• Fresh Rockfish Fillet Pacific Caught 12 oz, skinless 1 lb price 9.99 sale 6.99 (use ~12 oz)
• Spaghetti Squash 1 medium (about 2 lb) halved and seeded 1 lb price 1.49
• Fresh Tomatillo ~3/4 lb (6–8 medium), husked and rinsed 1 lb price 2.99 (use 3/4 lb)
• Organic Yellow Onion 1/2 small, thick slices 1 each price 1.99 (use half)
• Organic Garlic 3 cloves (2 for salsa, 1 for squash){ 1 lb price 6.99 (use 3 cloves)
• Organic Cilantro 1/3 cup leaves, divided each price 1.99
• Olive oil 2.5 tbsp, divided
• Ground cumin & chili powder 1/2 tsp each
• Salt & black pepper To taste
• Lime 1, juiced (plus wedges)

Instructions

1. Heat oven to 425°F. Halve spaghetti squash lengthwise; scrape seeds. Rub cut sides with 1 tbsp oil, season with salt/pepper. Place cut-side down on a parchment-lined sheet pan.
2. Roast squash 30–35 minutes until strands pull away easily with a fork. During last 15 minutes, add tomatillos, onion slices, and 2 garlic cloves (in peel) to the same pan; drizzle with 1 tsp oil and a pinch of salt.
3. Season fish: Pat rockfish dry. Brush with 1 tbsp oil; sprinkle cumin, chili powder, salt, and pepper. Place on a second small pan.
4. Bake fish 9–12 minutes (thickness dependent) until it flakes easily and reaches 145°F.
5. Make salsa: Peel roasted garlic; blend or finely chop with roasted tomatillos and onion, 2 tbsp cilantro, lime juice, salt, and pepper. Adjust acidity/salt.
6. Finish squash: Flip halves, shred into strands with a fork. Toss with remaining 1/2 tbsp oil, 1 minced garlic clove, salt, pepper, and 1 tbsp chopped cilantro.
7. Plate squash, top with rockfish, spoon over warm tomatillo salsa, and scatter remaining cilantro. Serve with lime wedges.