Careme Recipes

Ingredients

• Boneless Flat Iron Beef Steak (1 Steak) 1 lb $13.99/lb
• Broccoli Crown 1 lb $2.19/lb
• Organic Yukon Gold Potatoes 1 lb (about 2 medium) $3.99 (3 lb)
• Organic Jumbo Yellow Onions (optional for potatoes) 1/4 lb (about 1/2 small), finely chopped $1.49/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99 (3 ct)
• Pantry: rosemary (dried or fresh), olive oil, butter or Greek yogurt/sour cream, milk, salt, black pepper, lemon (optional) as needed

Instructions

1. Prep: Preheat grill to medium-high (about 450°F). Set a medium pot of salted water on the stove to boil. Pat dry 1 lb flat iron steak. Cut 1 lb broccoli crown into long florets (broccolini-style pieces). Peel and cut 1 lb Yukon Gold potatoes into 1-inch chunks. Mince 2 garlic cloves. (Optional) finely chop about 1/2 small yellow onion.
2. Season steak: In a bowl, mix 1 1/2 tbsp olive oil, 2 minced garlic cloves, 1 tsp dried rosemary (or 1 tbsp chopped fresh), 1 tsp kosher salt, and 1/2 tsp black pepper. Rub all over the 1 lb flat iron steak. Let sit while potatoes cook.
3. Cook potatoes (stove): Add the 1-inch potato chunks (1 lb) to boiling salted water. Simmer until very tender, 12–15 minutes. Drain well and return to the pot over low heat for 30 seconds to steam off moisture.
4. Smash potatoes (stove): Mash the hot potatoes with 2 tbsp butter (or 2–3 tbsp Greek yogurt/sour cream) and 2–4 tbsp milk, plus 1/2 tsp salt and pepper to taste. If using onion, quickly sauté the chopped onion in 1 tsp olive oil for 3–4 minutes first, then fold into the mash.
5. Grill broccoli: Toss broccoli florets (about 1 lb) with 1 tbsp olive oil, 1/2 tsp salt, and pepper. Grill in a grill basket or on foil, turning occasionally, until charred-tender, 6–10 minutes. (Optional) finish with a squeeze of lemon.
6. Grill steak: Grill the seasoned 1 lb flat iron steak 4–6 minutes per side for medium-rare to medium (pull around 130–135°F for medium-rare, 140°F for medium). Rest 5–8 minutes, then slice against the grain.
7. Serve: Plate sliced steak with the smashed potatoes and grilled broccoli. Spoon any steak juices over the potatoes.

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack 1 lb (about 3–4 thighs) $2.79/lb
• Organic Leeks (2–3 per bunch) 1 large leek $3.99/lb
• Simple Truth Organic® Cut and Peeled Baby Carrots Bag 8 oz (about 2 cups) $1.99/lb
• Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz $3.99 (8 oz)
• Organic Kale 4 oz (about 3 packed cups), chopped $2.79/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99 (3 ct)
• Pantry: olive oil, chicken stock or water + bouillon, Dijon mustard (optional), lemon, thyme (dried), salt, black pepper as needed

Instructions

1. Prep: Trim and slice 1 large leek (white and light green parts) into half-moons; rinse well to remove grit. Slice 8 oz mushrooms. Chop 4 oz kale. Mince 2 garlic cloves. Pat dry 1 lb chicken thighs; season with 1 tsp salt and 1/2 tsp black pepper.
2. Sear chicken (stove): Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high. Sear the 1 lb chicken thighs until golden, 3–4 minutes per side. Move to a plate.
3. Build the braise (stove): Lower heat to medium. Add sliced leek with a pinch of salt; cook 3–4 minutes. Add 2 minced garlic cloves and cook 30 seconds. Add 8 oz mushrooms and cook until they give up moisture and begin to brown, 5–7 minutes.
4. Simmer: Add 8 oz baby carrots, 1 1/2 cups chicken stock (or water + bouillon), 1/2 tsp dried thyme, and (optional) 1 tsp Dijon. Nestle the seared chicken thighs back in. Cover and simmer gently 15–20 minutes, until chicken is cooked through (165°F) and carrots are tender.
5. Finish with kale + lemon: Stir in chopped kale (about 4 oz) and simmer 2–3 minutes until just wilted. Squeeze in 1–2 tsp lemon juice; taste and adjust salt/pepper.
6. Serve: Bowl up the chicken and vegetables with plenty of broth. (If you want a starch: serve with crusty bread or cooked rice—optional, not required.)

Ingredients

• Fresh Steelhead Trout Fillet 1 lb $11.99/lb
• Brussels Sprouts 12 oz, thinly sliced (or shaved) $3.29/lb
• Simple Truth Organic® Whole White Mushrooms 8 oz, sliced $3.39 (8 oz)
• Organic Jumbo Red Onions 1/4 lb (about 1/2 medium), thinly sliced $1.59/lb
• Pantry: Dijon mustard, maple syrup or honey, soy sauce, olive oil, butter (optional), salt, pepper, lemon as needed

Instructions

1. Prep: Preheat grill to medium (about 400°F). Pat dry 1 lb steelhead trout and cut into 2 portions. Thinly slice about 12 oz Brussels sprouts. Slice 8 oz mushrooms. Thinly slice 1/2 medium red onion (about 1/4 lb).
2. Make glaze: In a small bowl, whisk 1 1/2 tbsp Dijon mustard, 1 1/2 tbsp maple syrup (or honey), and 1 tbsp soy sauce. Set aside.
3. Sauté Brussels + onion (stove): Heat 1 tbsp olive oil in a large skillet over medium-high. Add sliced red onion and cook 2 minutes. Add 12 oz shaved Brussels sprouts, 1/2 tsp salt, and pepper. Cook, tossing, until tender with browned edges, 6–9 minutes. (Optional) add 1 tsp butter at the end for gloss.
4. Sear mushrooms (stove): In a second skillet (or push Brussels to one side), heat 1 tbsp olive oil over medium-high. Add 8 oz sliced mushrooms with a pinch of salt. Cook until browned and moisture cooks off, 6–8 minutes. Pepper to taste.
5. Grill trout: Oil grill grates. Place steelhead skin-side down. Grill 4–6 minutes with lid closed. Brush the top with half the maple–mustard glaze, then grill 1–2 minutes more until it flakes easily (about 125–130°F for medium).
6. Finish + serve: Remove trout; brush with remaining glaze if desired (lightly). Squeeze a little lemon over the fish and/or Brussels. Serve trout alongside the warm Brussels sauté and browned mushrooms.