Careme Recipes

Ingredients

• Salmon Sockeye Fillet (Wild Caught Frozen), 1 lb (use ~12 oz for 2 servings; freeze the rest) 12 oz $11.99 sale / lb
• Organic Green Cabbage 8 oz (about 3 packed cups shredded) $2.49 / lb
• Organic Long English Cucumber 1 (use 1/2 for slaw, 1/2 for quick pickle) $3.99 each
• Organic Ginger Root 1-inch piece, grated $5.99 / lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, grated or minced $2.79
• Fresh Large D’Anjou Pear (or Bosc) 1, thin-sliced $1.99 sale each
• Cooked rice (jasmine or brown) 1 cup dry (makes ~3 cups cooked)
• White miso paste 2 tbsp
• Soy sauce (or tamari) 1 tbsp
• Maple syrup or honey 1 tbsp
• Rice vinegar (or apple cider vinegar) 3 tbsp, divided
• Toasted sesame oil 2 tsp, divided
• Neutral oil (avocado/canola) 1 tbsp
• Lime or lemon 1 (zest + juice)
• Sesame seeds (optional) 1 tbsp
• Salt + pepper to taste
• Red pepper flakes (optional) pinch

Instructions

1. Prep: Cook 1 cup dry rice according to package (stovetop ~15–20 min). While it cooks, pat 12 oz sockeye salmon dry and portion into 2 fillets.
2. Make glaze: In a small bowl, whisk 2 tbsp white miso, 1 tbsp soy sauce, 1 tbsp maple syrup, 1 tsp rice vinegar, 1 tsp grated ginger, and 1 grated/minced garlic clove.
3. Stove method (fastest): Heat 1 tbsp neutral oil in a nonstick skillet over medium-high. Sear salmon, skin-side down if present, 3–4 min. Flip and cook 2 min.
4. Glaze: Reduce heat to medium-low. Spoon on all the miso glaze; cook 1–2 min more, basting, until salmon is just cooked through (125–130°F for medium).
5. Quick pickle (for extra crunch): Thin-slice 1/2 English cucumber. Toss with 2 tbsp rice vinegar, a pinch of salt, and a pinch of red pepper flakes. Set aside.
6. Slaw: Shred ~8 oz green cabbage. Thin-slice 1 pear and the remaining 1/2 cucumber. Toss with juice of 1 lime/lemon, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 grated/minced garlic clove, salt, and pepper.
7. Serve: Bowl 1–1 1/2 cups cooked rice per person. Top with glazed salmon. Add slaw and a forkful of quick pickles. Finish with 1 tbsp sesame seeds and a tiny drizzle (1 tsp) sesame oil if you like.

Ingredients

• Kroger® Ground Pork, 16 oz 1 lb $3.99 sale
• Simple Truth Organic® Romaine Hearts, 12 oz 4–5 cups chopped $5.49
• Organic Cucumber (or English cucumber) 1, diced $1.49 each (or $3.99 English)
• Simple Truth Organic® Roma Tomatoes, 16 oz 2–3 tomatoes, diced $3.99
• Fresh Avocado 1, diced (optional but very '90s party') $3.50 each
• Simple Truth Organic® Baby Dill (optional garnish) a few fronds (optional) $2.79
• Tortilla chips 6–8 oz
• Shredded cheese (cheddar/jack) 1 to 1 1/2 cups
• Sour cream or Greek yogurt 1/3 cup
• Lime 1
• Onion (any) 1/2 small, finely diced
• Garlic 1 clove, minced
• Chili powder 2 tsp
• Ground cumin 1 tsp
• Smoked paprika 1 tsp
• Salt + pepper to taste
• Hot sauce or pickled jalapeños (optional) to taste

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan with foil for easy cleanup.
2. Cook pork: On the stove, heat a skillet over medium-high. Add 1 lb ground pork and cook, breaking up, until browned, 7–9 min. Drain excess fat.
3. Season: Add 1 minced garlic clove, 2 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and black pepper. Splash in 2 tbsp water, stir 30 seconds to bloom spices, then turn off heat.
4. Quick salsa: Dice 2–3 Roma tomatoes and 1/2 small onion. Toss with juice of 1/2 lime, 1/2 tsp salt, and hot sauce to taste.
5. Crunchy topper salad: Chop 4–5 cups romaine and dice 1 cucumber. Toss with juice of 1/2 lime, a pinch of salt, and pepper. (Add diced avocado if using.)
6. Build nachos: Spread 6–8 oz tortilla chips on the sheet pan. Scatter seasoned pork evenly, then sprinkle 1–1 1/2 cups shredded cheese over the top.
7. Bake: Bake at 425°F until cheese is melted and chips are just toasty, 6–8 min.
8. Serve (very '90s party style): Top with spoonfuls of salsa and romaine-cucumber salad. Add dollops of sour cream/Greek yogurt and any jalapeños.

Ingredients

• Live Manila Clams, 1 lb 1 lb $9.99 / lb
• Organic Leeks (bunch) 2 medium leeks $5.49 / lb
• Organic Yukon Gold Potatoes (or red potatoes) 3/4 lb (about 2 medium), diced $4.99 / 3 lb bag (or $2.29–$4.99 depending)
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $2.79
• Organic Rainbow Chard (or kale) 1 small bunch (about 4 cups chopped) $3.49
• Dry white wine (optional) 1/3 cup
• Chicken or veggie broth 2 cups
• Milk (or half-and-half) 1 cup
• Butter or olive oil 1 tbsp
• Bay leaf (optional) 1
• Black pepper to taste
• Salt to taste
• Lemon 1/2, for finishing
• Crusty bread (optional) for serving

Instructions

1. Prep clams: Rinse 1 lb clams well. Soak in a bowl of cold water 10 minutes, then rinse again to reduce grit. Discard any cracked clams.
2. Prep veg: Slice 2 leeks (white + light green) into half-moons, then rinse in a bowl of water to remove sand; lift out and drain. Dice 3/4 lb potatoes into 1/2-inch pieces. Mince 2 garlic cloves. Chop 4 cups chard (stems thin-sliced, leaves chopped).
3. Start base (stove): In a pot over medium heat, melt 1 tbsp butter (or heat 1 tbsp olive oil). Add leeks with a pinch of salt; cook until softened, 5–6 min. Add minced garlic; cook 30 seconds.
4. Simmer: Add diced potatoes, 2 cups broth, 1 bay leaf (optional), and lots of black pepper. Bring to a simmer and cook until potatoes are tender, 10–12 min.
5. Steam clams: Add 1/3 cup white wine (optional) and the clams. Cover and cook until clams open, 4–6 min. Turn off heat. Remove clams with a slotted spoon; discard any that didn’t open.
6. Finish chowder: Stir in 1 cup milk (or half-and-half). Add chopped chard stems first; simmer 2 min, then add leaves and wilt 1 min. Taste and add salt only as needed (clams are naturally salty).
7. Serve: Return clams to the pot. Finish with a squeeze of lemon (about 1–2 tsp). Serve with crusty bread if desired.