Careme Recipes

Ingredients

• Simple Truth® Natural Grass Fed Angus Beef Top Sirloin Steak (8 oz) 1 steak (8 oz) $11.99 (sale)
• Brussels sprouts (halves) 12 oz $3.99 (12 oz)
• Bartlett pears 1 large pear (about 8–10 oz) $3.49/lb
• Organic jumbo yellow onion 1/2 onion, thinly sliced $1.49/lb
• Garlic 1 clove, minced $1.99 (3 ct)
• Olive oil 2 tbsp
• Butter 1 tbsp
• Dijon mustard (optional but great) 1 tsp
• Red wine or beef broth (or water) 1/4 cup
• Apple cider vinegar or lemon juice 1 tsp
• Salt & black pepper to taste
• Optional starch: Yukon Gold or russet potatoes 1/2 lb, cubed $3.99/3 lb (Yukon)

Instructions

1. Prep: Heat oven to 450°F. Pat steak dry; season generously with salt and pepper. If using potatoes, cube them now.
2. Prep veg: Toss Brussels sprouts (and optional cubed potatoes) with 1–1 1/2 tbsp olive oil, salt, and pepper on a sheet pan. Spread cut-side down for the sprouts.
3. Roast: Roast 18–22 minutes, flipping sprouts once halfway, until deeply browned and tender. (Potatoes may need the full 22–25 minutes; pull sprouts if done earlier.)
4. Start sauce: While veg roast, thinly slice the pear (or small dice). Thinly slice onion. Mince garlic.
5. Sear steak (stove): Heat a skillet over medium-high. Add 1/2 tbsp olive oil. Sear steak 3–4 minutes per side (for medium-rare, depending on thickness). Transfer to a plate to rest.
6. Build pear pan sauce: Lower heat to medium. Add butter, onion, and a pinch of salt; cook 3–4 minutes until softened. Add garlic; cook 30 seconds. Add pear; cook 2–3 minutes.
7. Deglaze & finish: Add wine/broth, scraping browned bits. Simmer 2–3 minutes until lightly syrupy. Stir in Dijon (optional) and vinegar/lemon. Taste and adjust salt/pepper.
8. Serve: Slice steak. Spoon pear-onion sauce over top. Plate with roasted Brussels sprouts (and potatoes if using).

Ingredients

• Kroger® Beef Shaved Steak (14 oz) 10–12 oz (save the rest for lunch or another meal) $6.00 (sale)
• Organic baby bok choy 10–12 oz, halved or chopped $2.99/lb
• Organic cucumber 1 $1.29 each
• Organic ginger root 1 tbsp, grated $3.99/lb
• Garlic 2 cloves, minced $1.99 (3 ct)
• Cooked rice (white or brown) 1 to 1 1/2 cups cooked (for 2)
• Soy sauce 3 tbsp
• Brown sugar or honey 1–2 tsp
• Sesame oil (optional but ideal) 1 tsp
• Neutral oil (canola/avocado) 1 tbsp
• Rice vinegar or apple cider vinegar 2 tbsp
• Crushed red pepper or gochugaru (optional) to taste
• Salt & black pepper to taste
• Optional garnish: sesame seeds, sliced green onion as desired

Instructions

1. Prep rice: If you don’t have leftover rice, start it first (stove or rice cooker).
2. Quick cucumber pickle: Thinly slice cucumber. Toss with vinegar, 1/2 tbsp soy sauce, 1 tsp sugar/honey, pinch of salt, and a little chili if you like. Set aside to marinate.
3. Prep aromatics & greens: Grate ginger, mince garlic. Halve/chop bok choy; keep stems and leaves separated if thick.
4. Sear beef: Heat a skillet over high heat. Add neutral oil. Add shaved steak in an even layer; let it sear 60–90 seconds before tossing. Cook 2–3 minutes total until mostly browned.
5. Sauce it: Add ginger and garlic; cook 30 seconds. Add remaining soy sauce, 1–2 tsp sugar/honey, and sesame oil (optional). Toss 30–60 seconds until glossy and the liquid reduces slightly.
6. Cook bok choy: Push beef to one side of the skillet. Add bok choy stems first with a splash of water (1–2 tbsp). Cover 2 minutes. Add leaves; cook 1–2 minutes more until just wilted and crisp-tender. Season with pepper and a tiny pinch of salt if needed.
7. Assemble bowls: Divide rice into 2 bowls. Top with beef and bok choy. Add pickled cucumber on the side/top. Garnish with sesame seeds/green onion if using.

Ingredients

• Wild-Caught Whole Fresh Dungeness Crab ~1 to 1 1/4 lb whole (or enough picked meat for ~6–8 oz total) $8.99/lb (sale)
• Organic spaghetti squash 1 medium (about 2–2 1/2 lb) $1.99/lb
• Garlic 2 cloves, finely minced $1.99 (3 ct)
• Butter 2 tbsp
• Olive oil 1 tbsp
• Lemon (or apple cider vinegar in a pinch) 1/2 lemon (zest + juice)
• Simple Truth Organic® Baby Dill 1–2 tbsp chopped (optional but great) $2.49
• Crushed red pepper (optional) pinch
• Salt & black pepper to taste

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan with parchment or foil.
2. Roast the squash: Carefully halve spaghetti squash lengthwise and scoop out seeds. Rub cut sides with olive oil; season with salt and pepper. Place cut-side down on the pan and roast 25–35 minutes until tender (a knife slides in easily).
3. Pick crab: While squash roasts, crack the crab and pick the meat. Aim for about 6–8 oz meat total for 2 people. Keep it chilled while you finish the rest.
4. Make garlic-lemon butter (stove): In a skillet over medium-low, melt butter. Add garlic and a pinch of red pepper; cook 30–60 seconds until fragrant (don’t brown). Add lemon zest and a squeeze of lemon juice.
5. Warm crab gently: Add crab meat to the skillet and warm 1–2 minutes, just until heated through. Season with black pepper and a tiny pinch of salt (crab can be naturally salty). Stir in dill if using.
6. Finish squash: Flip squash halves over. Use a fork to rake into strands. Season lightly with salt and pepper.
7. Serve: Divide squash strands between 2 plates/bowls. Spoon warm lemon-garlic crab over top, drizzling any buttery juices from the pan. Add an extra squeeze of lemon if you like.