Careme Recipes

Ingredients

• Red Shrimp 16/25 (raw, peeled/deveined) 0.75 lb sale $6.99/lb (was $13.99)
• Organic Spaghetti Squash ~2 lb (1 small squash) sale $1.49/lb (was $1.99)
• Organic Garlic 3 cloves, minced $6.99/lb
• Unsalted butter 2 tbsp
• Olive oil 2 tbsp, divided
• Lemon 1, zested and juiced
• Red pepper flakes Pinch
• Organic Italian Parsley 2 tbsp, chopped $1.99 each
• Kosher salt & black pepper To taste
• Grated Parmesan (optional) 2–3 tbsp

Instructions

1. Heat oven to 425°F. Halve spaghetti squash lengthwise, scoop seeds, rub cut sides with 1 tbsp olive oil, salt, and pepper. Place cut side down on a sheet pan; roast 25–30 min until strands pull apart tender.
2. Pat shrimp dry; season with 1/2 tsp salt and 1/4 tsp pepper.
3. When squash has ~10 min left, heat a large skillet over medium-high. Add 1 tbsp olive oil and 1 tbsp butter. Sear shrimp 1–2 min per side until just opaque; transfer to a bowl.
4. Lower heat to medium. Add remaining 1 tbsp butter and garlic; cook 30 seconds. Stir in lemon zest, 2 tbsp lemon juice, pinch red pepper flakes, and 2 tbsp water. Simmer 30–60 seconds, scraping fond.
5. Shred squash into strands with a fork. Toss squash, shrimp, and parsley into the skillet; season to taste with salt, pepper, and more lemon. Sprinkle Parmesan if using and serve immediately.

Ingredients

• DRAPER VALLEY FARMS Bone-In Chicken Thighs ~1.2 lb (4 small thighs) $3.79/lb
• Fresh Large D’Anjou Pear 2, cored and wedged $2.99 each
• Organic Yellow Onion 1, sliced $1.99 each
• Organic Acorn Squash ~2 lb, seeded and wedged sale $1.49/lb (was $1.99)
• Olive oil 3 tbsp, divided
• Fresh rosemary (or thyme) 1 tsp chopped
• Organic Garlic 2 cloves, minced $6.99/lb
• Apple cider vinegar 1 tbsp
• Honey or maple syrup 1 tsp (optional, to balance)
• Kosher salt & black pepper To taste

Instructions

1. Heat oven to 425°F. On a large sheet pan, toss acorn squash wedges with 1.5 tbsp olive oil, salt, and pepper. Spread to edges.
2. Pat chicken dry; season generously with salt and pepper. Nestle in center of pan skin-side up. Scatter pears and onions around chicken. Drizzle remaining 1.5 tbsp olive oil over pears/onions; sprinkle rosemary.
3. Roast 30–35 min, rotating pan once, until chicken skin is crisp and internal temp hits 175°F and squash is tender/caramelized.
4. Pan sauce: In a small bowl combine minced garlic, apple cider vinegar, and honey; spoon over hot pears/onions on the pan and toss lightly. Rest chicken 5 min; serve with squash and pear-onion mixture.

Ingredients

• Fresh Rockfish Fillet (sustainably sourced) 0.75 lb, skinless if possible sale $6.99/lb (was $9.99)
• Fresh Tomatillo ~1/2 lb, husked and rinsed $2.99/lb
• Fresh Large D’Anjou Pear 1, small dice $2.99 each
• Organic Cilantro 2 tbsp, chopped + more for garnish $1.99 each
• Green Onions 2, thinly sliced $1.50 each (bunch)
• Jalapeño (optional) 1/2, minced
• Lime 1, zest and juice (plus wedges)
• Corn tortillas 8 small (warm before serving)
• Iceberg Lettuce 2 cups, thinly shredded $3.29 each
• Zucchini ~3/4 lb, sliced into half-moons $1.69/lb
• Olive oil 3 tbsp, divided
• Spices for fish 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp kosher salt
• Kosher salt & black pepper To taste

Instructions

1. Make salsa: Dice tomatillos and pear. Toss with cilantro, green onions, jalapeño (if using), lime zest/juice, 1 tbsp olive oil, pinch salt. Set aside.
2. Season rockfish all over with chili powder, cumin, paprika, and 1/2 tsp salt. Cut into 4 strips for easy flipping.
3. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high. Sear fish 2–3 min per side until just opaque. Transfer to plate; rest 2 min and flake into big pieces.
4. Side zucchini: In same or second skillet, heat 1 tbsp olive oil over medium-high. Sauté zucchini 4–5 min until crisp-tender; season with salt, pepper, and a squeeze of lime.
5. Warm tortillas in a dry pan or over a low flame. Build tacos with shredded iceberg, rockfish, and tomatillo–pear salsa. Serve with zucchini and lime wedges.