Careme Recipes

Ingredients

• Wild coho salmon fillets 2 fillets (5–6 oz each)
• Maple syrup 1 tbsp
• Dijon mustard 1 tbsp
• Apple cider vinegar (or lemon juice) 2 tsp
• Garlic, finely minced 2 cloves $2.79 for 3 ct (Simple Truth Organic Garlic Bulbs)
• Olive oil 3 tbsp, divided
• Kroger Brussels Sprouts BIG DEAL! 12 oz (about half a bag), trimmed and halved $6.00 / 24 oz bag
• Organic Butternut Squash 1 lb, peeled and 3/4-inch cubes $1.99/lb
• Fresh thyme (or 1/2 tsp dried) 1 tsp leaves
• Kosher salt & black pepper To taste

Instructions

1. Heat oven to 425°F. Line a sheet pan with parchment for easy cleanup.
2. Prep produce: Trim and halve Brussels sprouts. Peel and cube butternut squash. Mince garlic.
3. Start vegetables: On the sheet pan, toss Brussels sprouts and squash with 2 tbsp olive oil, half the garlic, thyme, 3/4 tsp salt, and pepper. Spread in a single layer and roast 12 minutes.
4. Make glaze: In a small bowl, stir maple syrup, Dijon, vinegar, remaining garlic, 1 tbsp olive oil, 1/4 tsp salt, and pepper.
5. Add salmon: Pull pan, push veggies to the sides, and place salmon in the center, skin-side down. Pat dry; brush thickly with the maple-Dijon glaze.
6. Roast to finish: Return pan to oven and roast 8–10 minutes more, until salmon flakes easily (125–130°F for medium) and vegetables are tender-caramelized.
7. Rest and serve: Let salmon rest 2 minutes. Spoon any pan juices over the fillets and serve with the roasted veggies.

Ingredients

• Dry linguine (or spaghetti) 6–7 oz
• Shrimp Raw White P&D Large 31/40 (Farm Raised, Previously Frozen) 8–10 oz, thawed and patted dry $7.99/lb (sale)
• Organic Leeks 1 small leek (white/light green only), thinly sliced $5.49/lb
• Organic Kale 3–4 oz, stems removed, chopped $2.99 / 16 oz
• Simple Truth Organic Sliced Baby Bella Mushrooms 4–6 oz $4.79 / 8 oz
• Garlic, finely sliced 3 cloves $2.79 for 3 ct (Simple Truth Organic Garlic Bulbs)
• Lemon (zest and juice) 1 lemon
• Crushed red pepper flakes Pinch (optional)
• Dry white wine (or extra pasta water) 1/4 cup
• Olive oil 2 tbsp
• Butter 1 tbsp (optional for silkiness)
• Parmesan, finely grated 1/3 cup
• Kosher salt & black pepper To taste

Instructions

1. Bring a large pot of salted water to a boil. Start cooking pasta until just shy of al dente; reserve 3/4 cup pasta water and drain.
2. Prep the veg: Slice leek, chop kale, and wipe/slice mushrooms. Zest and juice the lemon; set aside.
3. Sear shrimp: Heat 1 tbsp olive oil in a large skillet over medium-high. Season shrimp with salt/pepper. Sear 1–2 minutes per side until just pink; transfer to a bowl.
4. Sauté aromatics: Add remaining 1 tbsp oil to the skillet. Add leeks and mushrooms with a pinch of salt; cook 4–5 minutes until tender and lightly browned. Add garlic and red pepper; cook 30 seconds until fragrant.
5. Deglaze and wilt: Pour in white wine; simmer 30–60 seconds, scraping up browned bits. Add kale and a splash of pasta water; stir until kale wilts, 1–2 minutes.
6. Finish the sauce: Reduce heat to medium-low. Add drained pasta, butter, half the Parmesan, lemon zest, and 1/3–1/2 cup pasta water. Toss vigorously to create a glossy sauce that clings. Add shrimp back in with any juices; warm 30–60 seconds.
7. Brighten and serve: Off heat, add 1–2 tsp lemon juice, taste, and adjust salt/pepper. Plate and shower with remaining Parmesan.

Ingredients

• Simple Truth® Natural Ground Lamb 8 oz $9.99/lb (sale)
• Yellow onion, grated and squeezed 2 tbsp grated $2.19/lb (Organic Jumbo Yellow Onions)
• Garlic, minced 2 cloves $2.79 for 3 ct (Simple Truth Organic Garlic Bulbs)
• Ground cumin, coriander, paprika 1 tsp each
• Fresh parsley, chopped 2 tbsp
• Kosher salt & black pepper To taste
• Plain Greek yogurt 1/2 cup
• Simple Truth Organic Baby Dill, chopped 1 tbsp $2.79 / 0.5 oz
• Lemon (zest and juice) 1 lemon, divided
• Olive oil 3 tbsp, divided
• Organic Cauliflower 1 lb, cut into florets $2.99/lb
• Organic Carrots 8 oz, cut into sticks or coins $2.99 / bunch
• Cumin seeds (or extra ground cumin) 1 tsp
• Optional: pinch of cayenne or sumac To taste

Instructions

1. Heat oven to 425°F. Toss cauliflower and carrots with 2 tbsp olive oil, cumin seeds, a pinch of paprika, 3/4 tsp salt, and pepper on a sheet pan. Roast 20–25 minutes, tossing once, until browned and tender.
2. Mix kofta: In a bowl, combine ground lamb, grated onion, garlic, ground cumin, coriander, paprika, parsley, 3/4 tsp salt, and pepper. Form into 4 small oval patties or 6 meatballs. Chill 5–10 minutes to firm.
3. Make dill yogurt: Stir yogurt with chopped dill, lemon zest, 2 tsp lemon juice, a pinch of salt, and pepper. Refrigerate.
4. Cook kofta: Heat 1 tbsp olive oil in a skillet over medium-high. Sear kofta 3–4 minutes per side until well browned and cooked to 160°F internal (about 8–10 minutes total).
5. Finish and serve: Squeeze lemon over the roasted vegetables. Serve kofta with a generous dollop of dill yogurt alongside the cumin-roasted cauliflower and carrots. Sprinkle with sumac or a pinch of cayenne if you like.