Careme Recipes

Ingredients

• Fresh Rockfish Fillet, Pacific Caught (sustainably sourced) 0.75 lb $4.99/lb sale (was $9.99)
• Organic Cauliflower 1 small head (~1 lb), cut into florets $2.99/lb
• Organic Russet Potatoes 1 lb, cut into 1-inch chunks $1.79/lb
• Simple Truth Organic Garlic Bulbs 3 cloves, minced $2.79 / 3 ct
• Simple Truth Organic Baby Dill 2 Tbsp, chopped (plus extra for garnish) $2.79 / 0.5 oz
• Lemon 1, zested and juiced
• Olive oil, butter, salt, black pepper, dried rosemary (or fresh if on hand) Pantry staples

Instructions

1. Heat oven to 450°F. Line a large sheet pan with parchment for easy cleanup.
2. Prep the veg: Toss potato chunks with 1.5 Tbsp olive oil, 1/2 tsp salt, pepper, and a pinch of dried rosemary. Spread on half the sheet. Toss cauliflower florets with 1 Tbsp olive oil, 1/2 tsp salt, and pepper; spread on the other half.
3. Roast the vegetables for 15 minutes. Stir/flip, then roast 10 more minutes (25 minutes total so far).
4. Prep the fish topping: In a small bowl, combine 1 Tbsp softened butter, 1 tsp olive oil, lemon zest, 1 Tbsp lemon juice, half the dill, and half the minced garlic; season with a pinch of salt and pepper.
5. Make space in the center of the pan. Pat rockfish dry, season all over with 1/2 tsp salt and pepper, and place in the cleared area. Spread the lemon-dill butter over the fish.
6. Return pan to oven and bake until fish flakes easily and veg are browned at edges, about 10–12 minutes (internal temp ~140–145°F).
7. Finish: Squeeze remaining lemon juice over everything. Sprinkle with remaining dill. Taste and adjust salt/pepper as needed. Serve immediately.

Ingredients

• Organic Acorn Squash 1 medium (~2 lb), halved and seeded $1.99/lb
• Kroger Ground Pork 8 oz $3.99 / 16 oz (sale)
• Organic Lacinato Kale 1 small bunch, ribs stripped, leaves chopped $2.99 / bunch
• Organic Fuji Apple 1 small, diced $2.79/lb
• Organic Yellow Onion 1/2 small, finely chopped $2.19/lb
• Simple Truth Organic Garlic Bulbs 2 cloves, minced $2.79 / 3 ct
• Fennel seeds, crushed; red pepper flakes; dried oregano or Italian seasoning; salt & black pepper About 1 tsp fennel, pinch of flakes, 1 tsp oregano
• Olive oil 2–3 Tbsp, divided
• Parmesan (optional) 2–3 Tbsp, grated

Instructions

1. Heat oven to 425°F. Rub squash halves with 1 Tbsp olive oil and a pinch of salt/pepper. Place cut side down on a parchment-lined sheet pan.
2. Roast squash until tender when pierced, 30–35 minutes depending on size.
3. Make the filling while squash roasts: Heat 1 Tbsp olive oil in a skillet over medium. Add onion and cook until translucent, 3–4 minutes. Add garlic; cook 30 seconds.
4. Add ground pork, 1 tsp crushed fennel seeds, a pinch of red pepper flakes, 1 tsp dried oregano, 1/2 tsp salt, and black pepper. Cook, breaking up meat, until browned and cooked through, 5–6 minutes.
5. Stir in diced apple; cook 1–2 minutes to soften slightly. Add chopped kale, 2 Tbsp water, and cook until wilted and tender, 3–4 minutes. Taste and adjust seasoning.
6. Flip roasted squash halves cut side up. Spoon pork-kale-apple mixture into the cavities, mounding slightly. Sprinkle with Parmesan if using.
7. Return to oven for 5–8 minutes to meld flavors and lightly brown the top. Drizzle with a little olive oil before serving.

Ingredients

• Large Raw Shrimp, 31/40, P&D Tail Off 0.75 lb, patted dry $7.99/lb sale (was $9.99)
• Organic Green Cabbage ~3 cups thinly sliced (~0.75 lb) $2.49/lb
• Organic Russet Potatoes ~0.75 lb, cut into 3/4-inch cubes $1.79/lb
• Simple Truth Organic Garlic Bulbs 4 cloves, thinly sliced (divided) $2.79 / 3 ct
• Smoked paprika, red pepper flakes 2 tsp paprika, pinch of flakes
• Lemon 1, cut into wedges (plus 1 tsp zest if desired)
• Olive oil, salt, black pepper, chopped parsley (optional) Pantry staples

Instructions

1. Parboil potatoes: Place cubed potatoes in cold salted water. Bring to a boil and cook 6–8 minutes until just tender. Drain well and steam-dry 2 minutes.
2. Crisp potatoes: Heat 1.5 Tbsp olive oil in a large skillet over medium-high. Add potatoes in a single layer; season with salt/pepper and 1/2 tsp smoked paprika. Cook, turning occasionally, until deeply golden and crisp, 8–10 minutes. Transfer to a warm plate.
3. Sauté cabbage: In the same skillet, add 1 Tbsp olive oil and half the sliced garlic. Cook 30 seconds, then add cabbage, 1/4 tsp salt, and a splash of water. Sauté until tender with a few browned edges, 4–6 minutes. Transfer to plates with potatoes.
4. Cook shrimp: Wipe out the skillet if needed. Add 1 Tbsp olive oil over medium-high. Add remaining garlic; cook 20–30 seconds until fragrant. Add shrimp, 2 tsp smoked paprika, a pinch of red pepper flakes, 1/4 tsp salt, and black pepper. Sauté, tossing, until shrimp turn opaque and just cooked through, 2–3 minutes.
5. Finish: Squeeze lemon over shrimp (and zest if using). Sprinkle with parsley. Serve shrimp alongside crispy potatoes and sautéed cabbage; pass extra lemon wedges.