Careme Recipes

Ingredients

• Beef Choice Angus Tri Tip Roast (1 Roast) ~1.25 lb (enough for 2 with leftovers) OR 1 lb for exact portions $13.99/lb
• Simple Truth Organic® Whole White Mushrooms, 8 oz (or Baby Bella) 1 (8 oz) $3.79
• Organic Jumbo Yellow Onion 1/2 medium, sliced $2.19/lb
• Broccoli Crown ~1 lb (1 large crown) $2.99/lb
• Garlic 2 cloves, minced
• Olive oil 2–3 tbsp
• Balsamic vinegar 1–2 tbsp
• Butter 1 tbsp
• Dried thyme or rosemary 1 tsp
• Salt & black pepper to taste
• Optional: Organic Yukon Gold Potatoes ~1 lb, roasted alongside broccoli $4.99 (3 lb bag)

Instructions

1. Heat oven to 425°F. Pat tri-tip dry. Season all over with salt, pepper, and thyme/rosemary. Drizzle with a little olive oil.
2. Roast broccoli (and optional potatoes): Cut broccoli into florets (and potatoes into chunks if using). Toss with olive oil, salt, pepper. Spread on a sheet pan; roast 18–25 minutes, turning once, until browned and tender.
3. Cook tri-tip: Place tri-tip on a separate pan or in a roasting dish. Roast 20–30 minutes (depending on thickness) until 130–135°F for medium-rare. Rest 10 minutes before slicing (carryover will raise temp).
4. Mushroom pan sauce (stove): While meat rests, heat a skillet over medium-high with 1 tbsp olive oil. Add mushrooms and onions; cook 8–10 minutes until deeply browned. Add garlic 30 seconds. Add balsamic + 2–3 tbsp water (or broth/wine if you have) and scrape up browned bits. Simmer 1–2 minutes. Swirl in butter; taste and adjust salt/pepper.
5. Serve: Slice tri-tip against the grain. Spoon mushroom sauce over the top and serve with roasted broccoli (and potatoes if using).

Ingredients

• Fresh Steelhead Trout Fillet 1 lb (2 portions) $11.99 sale (reg $13.99)
• Kroger® Brussels Sprouts BIG DEAL! (24 oz) or Brussels Sprouts Halves (12 oz) ~1 lb total $6.00 (24 oz) or $3.99 (12 oz)
• Organic Green Cabbage or Organic Red Cabbage ~1/2 small head (about 3–4 cups shredded) $2.49/lb
• Simple Truth Organic® Fuji Apples – 2 lb bag 1 apple, thin-sliced or julienned $4.99
• Organic Jumbo Yellow Onion (optional) 1/4 onion, very thin-sliced (slaw) $2.19/lb
• Dijon mustard 2 tbsp
• Maple syrup 1–1 1/2 tbsp
• Apple cider vinegar 2 tbsp
• Olive oil 2–3 tbsp
• Salt & black pepper to taste
• Optional: fresh dill (if you have) 1 tbsp chopped

Instructions

1. Heat oven to 425°F. Line a sheet pan with foil or parchment.
2. Roast sprouts: Halve Brussels sprouts if whole. Toss with 1–1 1/2 tbsp olive oil, salt, pepper. Roast 12 minutes.
3. Add steelhead: Push sprouts to the sides. Place steelhead in the center, skin-side down if it has skin. Season with salt and pepper. Roast 8–12 minutes more, until the thickest part flakes easily and the sprouts are browned.
4. Make glaze: Stir Dijon + maple + 1 tbsp vinegar. Brush over steelhead for the last 2 minutes of roasting (or brush right after it comes out for a punchier flavor).
5. Make slaw: Shred cabbage; toss with sliced apple and a little onion. Dress with 1 tbsp olive oil + 1 tbsp vinegar + salt/pepper (and dill if using).
6. Serve: Plate steelhead with roasted sprouts and crunchy apple slaw.