Careme Recipes

Ingredients

• King Salmon Fillet (Wild Caught Previously Frozen) 12 oz (for 2 servings) $21.99/lb (sale)
• Organic Kale 6 oz (about 4 packed cups), stems removed, leaves chopped $2.99/lb
• Organic Jumbo Yellow Onions 1/2 medium onion, finely diced $2.19/lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $2.79
• Cooked lentils (not listed; pantry or canned) 1 1/2 cups cooked (or 1 can, drained and rinsed)
• Whole-grain mustard (pantry) 1 1/2 Tbsp
• Lemon (pantry) 1 (zest + 2 Tbsp juice)
• Extra-virgin olive oil (pantry) 3 Tbsp, divided
• Red wine vinegar or apple cider vinegar (pantry) 1 Tbsp
• Honey or maple (pantry) 1 tsp
• Kosher salt + black pepper (pantry) To taste
• Optional: crushed red pepper (pantry) Pinch

Instructions

1. Prep: Pat 12 oz salmon very dry with paper towels; season both sides with 3/4 tsp kosher salt and 1/2 tsp black pepper. Remove kale stems and chop 6 oz kale into bite-size ribbons. Finely dice 1/2 medium onion and mince 2 garlic cloves. Zest 1 lemon and squeeze 2 Tbsp juice.
2. Make vinaigrette: In a bowl, whisk 1 1/2 Tbsp whole-grain mustard, 2 Tbsp lemon juice, 1 Tbsp vinegar, 1 tsp honey, and 2 Tbsp olive oil. Season with a pinch of salt and plenty of pepper.
3. Warm the lentils + kale (stove): Heat 1 Tbsp olive oil in a skillet over medium heat. Add diced 1/2 onion and cook until soft, 4–5 minutes. Add 2 minced garlic cloves and cook 30 seconds. Add 6 oz chopped kale with 2 Tbsp water and a pinch of salt; cook until just tender, 2–3 minutes. Stir in 1 1/2 cups cooked lentils and warm through 1–2 minutes.
4. Dress: Off heat, toss the warm lentil-kale mixture with the mustard vinaigrette. Taste and adjust with more salt/pepper and optional crushed red pepper. Fold in lemon zest.
5. Sear the salmon (stove): Heat a clean skillet (preferably cast iron) over medium-high for 2 minutes. Add a thin film of oil. Place salmon skin-side down (if skin-on) and press gently for 10 seconds. Cook 3–5 minutes until the skin is crisp and the fish releases easily. Flip and cook 1–3 minutes more to your preferred doneness (aim 120–130°F for medium).
6. Serve: Spoon warm mustardy lentils onto plates and top with the seared salmon. Finish with a drizzle of olive oil and extra black pepper if you like.

Ingredients

• Kroger Bone-In Pork Shoulder Steaks 1 lb (2 small steaks) $3.99/lb (sale; reg $5.79)
• Simple Truth Organic® Russet Potatoes 3/4 lb, peeled and chunked $4.49 (3 lb)
• Turnip 3/4 lb, peeled and chunked $2.69/lb
• Organic Jumbo White Onions 1/2 large onion, thinly sliced $2.79 each
• Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, sliced thin $2.79
• Simple Truth Organic® Roma Tomatoes (or on-the-vine) 10–12 oz, chopped (or 1 can crushed tomatoes if you have it) $3.99 (16 oz)
• Olive oil (pantry) 2 Tbsp
• Smoked paprika (pantry) 1 tsp
• Ground cumin (pantry) 1/2 tsp
• Chili flakes or cayenne (pantry) To taste (pinch to 1/2 tsp)
• Chicken broth or water (pantry) 1/2 cup
• Butter or olive oil for mash (pantry) 1 1/2 Tbsp butter (or 1 Tbsp olive oil)
• Milk (optional; pantry) 2–4 Tbsp to loosen mash
• Kosher salt + black pepper (pantry) To taste
• Optional: apple cider vinegar or lemon (pantry) 1 tsp to brighten sauce

Instructions

1. Prep: Peel and cut 3/4 lb russet potatoes and 3/4 lb turnip into 1-inch chunks. Thinly slice 1/2 large onion. Thinly slice 3 garlic cloves. Chop 10–12 oz tomatoes. Pat 1 lb pork shoulder steaks dry; season with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika, and 1/2 tsp cumin.
2. Start mash (stove): Put potatoes and turnip in a pot, cover with cold water by 1 inch, add 1 1/2 tsp salt. Bring to a boil, then simmer until very tender, 12–15 minutes. Drain well.
3. Sear pork (stove): While veg cooks, heat 2 Tbsp olive oil in a large skillet over medium-high. Sear pork steaks 3–4 minutes per side until deeply browned. Transfer to a plate.
4. Build pan sauce (stove): In the same skillet, reduce heat to medium. Add sliced 1/2 onion and a pinch of salt; cook 4–5 minutes until softened. Add sliced 3 garlic cloves and chili flakes/cayenne to taste; cook 30 seconds. Add chopped tomatoes and cook 3–4 minutes until they start to break down.
5. Quick braise (stove): Add 1/2 cup broth (or water), scraping up browned bits. Nestle pork back in, cover partially, and simmer 10–15 minutes until pork is cooked through and tender. Taste sauce; finish with 1 tsp vinegar or lemon if desired and adjust salt/pepper.
6. Finish mash (stove): Mash drained potatoes + turnip with 1 1/2 Tbsp butter (or 1 Tbsp olive oil). Add 2–4 Tbsp milk as needed. Season with salt and pepper to taste.
7. Serve: Spoon mash onto plates and top with pork and plenty of the garlicky tomato pan sauce.

Ingredients

• Large Peeled and Deveined Shrimp Raw 31/40 (sustainably sourced) 1 lb, thawed if frozen and patted dry $7.99/lb (sale; reg $9.99)
• Broccoli Crown 1 lb, cut into florets (and peel/slice stem if you like) $2.99/lb
• Simple Truth Organic® Gourmet Red Potatoes 1 1/2 lb $4.99 (24 oz)
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, finely grated or minced $2.79
• Lime (pantry) 1 (zest + 2 Tbsp juice)
• Hot honey (or honey + chili flakes) (pantry) 2 Tbsp hot honey (or 2 Tbsp honey + pinch chili flakes)
• Soy sauce (pantry) 1 Tbsp
• Olive oil (pantry) 3 Tbsp, divided
• Butter (optional; pantry) 1 Tbsp for potatoes (or more olive oil)
• Kosher salt + black pepper (pantry) To taste
• Optional: smoked paprika (pantry) 1/2 tsp
• Optional: chopped dill or basil (sale herbs) 1 Tbsp chopped (dill OR Thai basil) for finishing $2.79 (0.5 oz) if using

Instructions

1. Prep: Heat grill to medium-high (about 425–450°F). If using wooden skewers, soak them in water 10 minutes. Pat 1 lb shrimp very dry and set aside. Cut 1 lb broccoli into medium florets. Zest 1 lime and squeeze 2 Tbsp juice. Mince/grate 2 garlic cloves.
2. Cook potatoes (stove): Put 1 1/2 lb red potatoes in a pot, cover with cold water by 1 inch, add 1 1/2 tsp salt. Boil until very tender, 15–18 minutes. Drain well and return to hot pot to steam-dry 1 minute.
3. Make hot honey-lime glaze: In a bowl whisk 2 Tbsp hot honey (or 2 Tbsp honey + pinch chili flakes), 2 Tbsp lime juice, 1 Tbsp soy sauce, 1 Tbsp olive oil, half the lime zest, and half the garlic (about 1 clove).
4. Season shrimp: Toss shrimp with 1 Tbsp olive oil, remaining garlic (1 clove), 1/2 tsp salt, 1/2 tsp black pepper, and optional 1/2 tsp smoked paprika. Skewer if you like for easier grilling.
5. Grill broccoli: Toss broccoli with 1 Tbsp olive oil, 1/2 tsp salt, and pepper. Grill in a basket or on foil, turning occasionally, until charred-tender, 8–10 minutes.
6. Grill shrimp: Grill shrimp (or skewers) 1–2 minutes per side until just opaque. In the last 30 seconds, brush generously with the hot honey-lime glaze and let it caramelize lightly (don’t burn).
7. Smash potatoes: Smash drained potatoes with 1 Tbsp butter (or 1 Tbsp olive oil), a pinch of salt and pepper, and the remaining lime zest. Add 1–2 Tbsp water if needed to loosen.
8. Serve: Plate smashed potatoes and grilled broccoli, top with glazed shrimp. Drizzle any remaining glaze over. Finish with 1 Tbsp chopped dill or Thai basil if using.