Careme Recipes

Ingredients

• Hand Trimmed Boneless Skinless Fresh Chicken Breast 1 lb (2 large breasts) $3.99 sale (reg $4.99)
• Organic Broccoli Bunch 1 bunch, cut into florets + sliced stems $2.99
• Organic Jumbo Yellow Onions 1 small, thinly sliced $1.49/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $1.99 (3 ct)
• Simple Truth Organic® Baby Dill 2–3 Tbsp, chopped
• Lemon 1 (zest + 2–3 Tbsp juice)
• Chicken broth (or water) 1/3 cup
• Butter (optional) 1 Tbsp
• Olive oil 2 Tbsp
• Salt & black pepper to taste
• Red pepper flakes (optional) pinch

Instructions

1. Pat chicken dry. Season both sides generously with salt and pepper.
2. Heat a large skillet over medium-high. Add 1 Tbsp olive oil. Sear chicken 4–6 minutes per side until browned and cooked through (165°F). Transfer to a plate.
3. Reduce heat to medium. Add remaining 1 Tbsp oil. Add onion with a pinch of salt; cook 2 minutes.
4. Add broccoli and 2 Tbsp water. Cover and steam 2 minutes, then uncover and cook 3–5 minutes more until crisp-tender and browned in spots. Stir in 2 cloves garlic for 30 seconds. Move broccoli mix to the edges of the pan (or remove to a bowl).
5. Pan sauce: Add broth to the skillet, scraping up browned bits. Add lemon zest and lemon juice. Simmer 1–2 minutes. Turn off heat; stir in butter (if using) and dill. Taste and adjust salt/pepper.
6. Return chicken (and any juices) to the pan for 30 seconds to coat. Serve chicken with broccoli-onion and spoon sauce over top.

Ingredients

• Whole Cooked Dungeness Crab 1 lb (meat picked = about 6–8 oz) $8.99 sale (reg $15.99)
• Organic Leeks (bunch) 1 medium leek, well cleaned and thinly sliced
• Organic Spinach 1 (about 5 oz) container $2.79
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $1.99 (3 ct)
• Lemon 1 (zest + 2–3 Tbsp juice)
• Pasta (spaghetti/linguine) 6 oz dry (for 2 servings)
• Heavy cream (or half-and-half) 1/3 cup (use 1/2 cup for richer)
• Olive oil 2 Tbsp
• Butter 1 Tbsp
• Parmesan (optional) 2–3 Tbsp
• Panko breadcrumbs (optional) 1/3 cup
• Salt & black pepper to taste
• Red pepper flakes (optional) pinch

Instructions

1. Optional crunch: In a small skillet on the stove, toast panko in 1 Tbsp olive oil with a pinch of salt until golden, 2–3 minutes. Set aside.
2. Bring a pot of salted water to a boil. Cook pasta until al dente; reserve 1 cup pasta water, then drain.
3. While pasta cooks, heat a large skillet over medium. Add 1 Tbsp olive oil + 1 Tbsp butter. Add sliced leeks with a pinch of salt; cook 5–7 minutes until soft and sweet (lower heat if browning).
4. Add garlic and a pinch of red pepper flakes (optional) for 30 seconds.
5. Add cream, lemon zest, and 1/4 cup reserved pasta water. Simmer 1–2 minutes to lightly thicken.
6. Add spinach and stir just until wilted, 30–60 seconds.
7. Fold in crab meat gently (so it stays chunky). Add lemon juice to taste. Season with black pepper; add salt only if needed.
8. Toss in pasta, adding more pasta water a splash at a time until glossy and saucy.
9. Serve topped with toasted panko and a little Parmesan if you like.

Ingredients

• Fresh Steelhead Trout Fillet 12–14 oz total (2 portions) $9.99 sale (reg $11.99)
• Organic Yukon Gold Potatoes 3/4 lb (about 2 medium), cut into 1-inch chunks $3.99
• Organic Broccoli Bunch 1 bunch, cut into florets $2.99
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99 (3 ct)
• Simple Truth Organic® Baby Dill 2 Tbsp chopped (or more to taste)
• Lemon 1 (zest + 2 Tbsp juice)
• Butter 1 Tbsp (optional but great)
• Olive oil 2–3 Tbsp (pantry)
• Dijon mustard 1 tsp (pantry, optional)
• Salt & black pepper to taste

Instructions

1. Prep: Heat oven to 450°F. Line a sheet pan (or use two pans for extra crispness).
2. Toss potato chunks with 1 Tbsp olive oil, salt, and pepper. Roast 15 minutes.
3. Meanwhile, pat trout dry very well. Season skin side and flesh side with salt and pepper. Chop dill; zest and juice lemon; mince garlic.
4. After 15 minutes, add broccoli to the pan: toss broccoli with 1 Tbsp olive oil, salt, and pepper. Continue roasting 12–15 minutes until potatoes are tender and broccoli is browned at edges.
5. Stove: Heat a nonstick or well-seasoned skillet over medium-high. Add 1 Tbsp oil. Place trout skin-side down and press gently for 20 seconds to prevent curling.
6. Cook until skin is crisp and fish is mostly opaque up the sides, 4–6 minutes (depending on thickness). Flip and cook 30–90 seconds more until just cooked through. Remove to plates, skin-side up.
7. Lower heat to medium. In the same skillet, add butter (or a drizzle of oil) and garlic; cook 20–30 seconds. Add lemon juice and zest; whisk in Dijon if using. Turn off heat and stir in dill.
8. Plate trout with roasted potatoes and broccoli. Spoon lemon-dill sauce over the fish (keep it mostly on the flesh so the skin stays crisp).