Careme Recipes

Ingredients

• Fresh Atlantic whole salmon fillet, cut into 2 portions (about 12–14 oz total) 12–14 oz $12.99 sale (1 lb)
• Red potatoes 12 oz (about 2 cups), halved $4.99 (5 lb bag)
• Asparagus 8–10 oz, trimmed $3.99 sale (1 lb)
• Navel orange 1 (zest + 3 Tbsp juice) $1.49/lb (each)
• Fresh organic lemon 1 (2 tsp juice + wedges) $1.29 each
• Garlic (bulb) 2 cloves, finely minced (or 2 tsp diced garlic) $0.50 each
• Olive oil 2 1/2 Tbsp
• Dijon mustard 1 1/2 tsp
• Honey or maple syrup 1 1/2 tsp
• Kosher salt 1 tsp, divided
• Black pepper 1/2 tsp, divided
• Red pepper flakes (optional) Pinch

Instructions

1. Heat oven to 425°F. Line a sheet pan with foil or parchment.
2. Prep potatoes: halve 12 oz red potatoes. Toss with 1 1/2 Tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Spread cut-side down on the sheet pan.
3. Roast potatoes for 20 minutes at 425°F.
4. While potatoes roast, prep salmon + glaze: pat dry 12–14 oz salmon (2 portions). In a small bowl mix 3 Tbsp orange juice, 1 tsp orange zest, 2 tsp lemon juice, 1 1/2 tsp Dijon, 1 1/2 tsp honey, 2 minced garlic cloves (or 2 tsp diced garlic), pinch red pepper flakes, and 1/4 tsp black pepper.
5. Prep asparagus: trim 8–10 oz asparagus. Toss with 1 tsp olive oil, 1/4 tsp kosher salt, and 1/4 tsp black pepper.
6. After potatoes have roasted 20 minutes, flip/stir them and push to one side. Add salmon to the other side and brush with half the citrus-garlic glaze. Add asparagus (either on the pan or a second small pan if crowded).
7. Bake 10–12 minutes more, until salmon is just opaque and flakes easily (125–130°F for medium) and asparagus is tender-crisp. Brush salmon with remaining glaze right as it comes out.
8. Finish and serve: squeeze a little lemon over asparagus, add lemon wedges on the side, and plate salmon with roasted potatoes and asparagus.

Ingredients

• Pork loin country style boneless ribs 1 lb $4.99 sale (1 lb)
• Fresh ripe whole pineapple 1/2 pineapple (about 2 cups diced) $2.99 sale (1 ct)
• Fresh jalapeño peppers 1 small, minced (seeded for less heat) $1.29 sale (1 lb)
• Cucumber 1, julienned or thin-sliced $0.99 each
• Jicama 1/2 lb, peeled and matchsticked $1.49 sale (1 lb)
• Mini sweet peppers 8 oz, halved $3.99 (16 oz)
• Cilantro 1/4 cup chopped $1.49 (1 bunch)
• Lime 1 (2 Tbsp juice + wedges) $0.79 each
• Garlic (bulb) 2 cloves, grated/minced $0.50 each
• Olive oil 2 Tbsp, divided
• Kosher salt 1 1/4 tsp, divided
• Black pepper 1/2 tsp
• Ground cumin (optional but great) 1 tsp
• Honey (optional) 1 tsp (only if pineapple isn’t very sweet)

Instructions

1. Prep the grill for medium-high heat (about 400–450°F). Clean and oil the grates.
2. Make a quick pork marinade: in a bowl mix 1 Tbsp olive oil, 2 Tbsp lime juice, 2 minced garlic cloves, 1 tsp cumin (optional), 1 tsp kosher salt, and 1/2 tsp black pepper. Toss with 1 lb boneless country-style pork ribs and let sit while you prep the rest (10–15 minutes).
3. Make pineapple-jalapeño salsa: dice about 2 cups pineapple (1/2 pineapple). Mix with 1 minced jalapeño, 1/4 cup chopped cilantro, 1/4 tsp kosher salt, and a squeeze of lime (about 1 tsp). Add 1 tsp honey only if needed. Set aside.
4. Make jicama-cucumber slaw: combine 1/2 lb matchsticked jicama and 1 julienned cucumber. Toss with 1 Tbsp lime juice, 1 Tbsp olive oil, and 1/2 tsp kosher salt. Chill until serving.
5. Grill the pork: place marinated pork on the grill. Cook 4–6 minutes per side (time depends on thickness) until nicely charred and the internal temp is 145°F. Rest 5 minutes, then slice.
6. Char the peppers: toss 8 oz halved mini sweet peppers with a drizzle of oil (about 1 tsp) and a pinch of salt. Grill 2–3 minutes per side until blistered-tender.
7. Serve: plate sliced pork with charred peppers, spoon pineapple salsa over the pork, and serve jicama-cucumber slaw on the side with extra lime wedges.

Ingredients

• Ground bison 90/10 12 oz $11.49 sale (16 oz)
• Simple Truth Organic fat free chicken broth (or low sodium) 1 1/2 cups $2.00 sale (32 oz)
• Yellow onion 1 medium, diced $2.99 (3 lb bag)
• Rainbow carrots 8 oz, diced $2.99 (2 lb bag)
• Parsnip (optional but very seasonal) 4 oz, diced $3.99/lb
• Spaghetti squash 1 medium (about 2–2 1/2 lb) $1.79/lb
• Garlic (bulb) 3 cloves, minced (or 1 Tbsp diced garlic) $0.50 each
• Olive oil 1 Tbsp
• Tomato paste (optional but helpful) 1 1/2 Tbsp
• Dried oregano 1 tsp
• Dried thyme (or fresh if you have it) 1/2 tsp
• Kosher salt 1 tsp, divided
• Black pepper 1/2 tsp
• Basil (optional garnish) A few leaves, torn $3.99 (3 oz)
• Parmesan (optional) 2–3 Tbsp, grated

Instructions

1. Slow cooker setup: heat a skillet on the stove over medium-high heat. (If you don’t want to brown, you can skip, but browning adds a lot.)
2. Prep and brown bison: add 1 Tbsp olive oil to the skillet. Add 12 oz ground bison, 1/2 tsp kosher salt, and 1/2 tsp black pepper. Cook 5–7 minutes, breaking it up, until browned. Drain excess fat if any.
3. Build flavor base: add 1 diced medium onion, 8 oz diced carrots, 4 oz diced parsnip (optional), and 3 minced garlic cloves to the skillet. Cook 3–4 minutes until the onion starts to soften. Stir in 1 1/2 Tbsp tomato paste (optional) for 30 seconds.
4. Slow cook: scrape everything into the slow cooker. Add 1 1/2 cups chicken broth, 1 tsp dried oregano, 1/2 tsp dried thyme, and the remaining 1/2 tsp kosher salt. Cook on HIGH 3–4 hours or LOW 6–7 hours, until vegetables are tender and the mixture is thick and saucy.
5. Roast the spaghetti squash (oven method, under 1 hour): heat oven to 425°F. Carefully halve 1 medium spaghetti squash lengthwise and scoop out seeds. Rub cut sides with a little olive oil (about 1 tsp total) and sprinkle with a pinch of salt. Place cut-side down on a sheet pan and roast 35–40 minutes, until easily pierced.
6. Shred and serve: use a fork to rake the roasted spaghetti squash into strands. Taste the bison ragu and adjust salt/pepper. Spoon ragu over squash. Finish with torn basil and 2–3 Tbsp grated Parmesan if using.