Careme Recipes

Ingredients

• Mahi Mahi Wild Caught Filet 1 lb 1 lb (cook all; leftovers great for lunch) sale $6.99
• Organic Napa Cabbage 1/2 lb, thinly shredded (~3 cups) $3.49/lb
• Fresh Large D'Anjou Pear - Each 1, julienned $2.49 each
• Organic Jalapeno Peppers 1 small, finely sliced $4.99/lb
• Organic Cilantro 1/2 bunch, chopped $1.39/bunch
• Green Onions 2, thinly sliced $1.09 each
• Organic Hass Avocados each 1 $2.49 each
• Corn tortillas 8 small (warm to serve)
• Plain Greek yogurt or sour cream 1/3 cup
• Apple cider vinegar 1.5 tablespoons (plus more to taste)
• Olive oil 2 tablespoons, divided
• Ground cumin 1 teaspoon
• Smoked paprika 1 teaspoon
• Garlic powder 1/2 teaspoon
• Salt & black pepper To taste

Instructions

1. Make slaw: In a bowl, toss cabbage, pear, jalapeño, cilantro, and green onions with 1 tablespoon olive oil, 1.5 tablespoons cider vinegar, and a good pinch of salt. Set aside to lightly wilt (10 minutes).
2. Season fish: Pat mahi mahi dry. Mix cumin, smoked paprika, garlic powder, 1/2 teaspoon salt, and black pepper. Rub onto fish with 1 tablespoon olive oil.
3. Grill (or grill pan): Preheat grill to medium-high. Oil grates. Grill fish 3–4 minutes per side until it flakes and is just opaque (internal temp ~135–140°F). Rest 2 minutes, then flake into large chunks.
4. Crema: Mash avocado with yogurt, a pinch of salt, and a splash of cider vinegar until smooth.
5. Warm tortillas: 20–30 seconds per side on the grill or in a dry skillet.
6. Assemble: Spread avocado crema on tortillas, add fish, top with pear slaw. Serve immediately.

Ingredients

• Wild Caught Sockeye Salmon Fillet (Previously Frozen) 1 lb 1 lb, pin bones removed sale $10.99
• Frieda's Squash Delicata 1 lb 1 medium (~1 lb), halved, seeded, 1/2-inch crescents $1.29/lb
• Organic Leeks-Order by the Bunch (2-3 leeks per bunch) 1 lb 1 large leek, white/light green parts, sliced into 1/2-inch rings $3.99/lb
• Organic Kale 16 oz 8 oz, torn, stems removed $2.79
• Organic Garlic 1 lb 2 cloves, minced $6.99/lb
• Pure maple syrup 2 tablespoons
• Dijon mustard 1 tablespoon
• Apple cider vinegar 1 teaspoon
• Olive oil 3 tablespoons, divided
• Red pepper flakes (optional) Pinch
• Salt & black pepper To taste

Instructions

1. Preheat oven to 425°F. Line a sheet pan with parchment for easy cleanup.
2. Start the veg: Toss delicata and leeks with 2 tablespoons olive oil, salt, and pepper. Spread on pan and roast 12 minutes.
3. Make glaze: Whisk maple syrup, Dijon, cider vinegar, 1 tablespoon olive oil, pinch red pepper flakes, and a pinch of salt/pepper.
4. Add salmon & kale: Scoot veg to make space. Place salmon skin-side down; brush with glaze (reserve a spoonful). Toss kale with minced garlic, a drizzle of olive oil, and a pinch of salt; pile around salmon.
5. Roast 10–12 minutes more, until salmon flakes easily (internal temp 125–130°F for medium).
6. Finish & serve: Brush remaining glaze over salmon. Plate salmon with roasted delicata, leeks, and crispy kale.

Ingredients

• Choice Petite Sirloin Beef Steak Family Pack (About 3-4 Steaks per Pack) 1 lb 1 lb (use 12–16 oz for 2 servings; save remainder) sale $6.99
• Organic Russet Potatoes 1 lb 1 lb, peeled and cubed $1.69/lb
• Organic Leeks-Order by the Bunch (2-3 leeks per bunch) 1 lb 1 large leek (about 1/2 lb), thinly sliced $3.99/lb
• Fresh Green Beans - Bag 1 lb 8 oz, trimmed $2.19/lb
• Organic Garlic 1 lb 3 cloves, minced (divide) $6.99/lb
• Whole black peppercorns 1 tablespoon, coarsely crushed
• Butter 2 tablespoons (plus 1 tablespoon for beans, optional)
• Milk (or half-and-half) 1/3 cup, warmed
• Beef or chicken broth 1/3 cup
• Dijon mustard (optional) 1 teaspoon
• Olive oil 2 tablespoons
• Salt To taste

Instructions

1. Start potatoes: Cover potatoes with cold salted water; bring to a boil and cook until tender, 12–15 minutes.
2. Leeks for mash: Meanwhile, in a medium skillet over medium heat, melt 2 tablespoons butter with a splash of olive oil. Add sliced leeks and a pinch of salt; cook until very soft and sweet, 8–10 minutes. Remove from heat.
3. Sear steak: Pat steak dry; season with salt and press in the crushed peppercorns. Heat 1 tablespoon olive oil in a large skillet over medium-high. Sear 3–4 minutes per side for medium-rare (thinner cuts may need less). Transfer to a plate to rest.
4. Pan sauce: Lower heat to medium. Add broth and any resting juices, scraping up browned bits. Whisk in Dijon (optional). Simmer 2–3 minutes to reduce slightly; swirl in 1 teaspoon butter if desired. Season to taste.
5. Mash: Drain potatoes. Mash with warm milk and the sautéed leeks; season with salt. Keep warm.
6. Green beans: In the steak skillet or a second pan, add 1 tablespoon olive oil (or butter), green beans, and 2 minced garlic cloves. Sauté 4–5 minutes until crisp-tender; season with salt.
7. Serve: Slice steak, spoon over pan sauce, and plate with leek–potato mash and garlicky green beans.