Careme Recipes

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 12 oz, cut into 1-inch pieces Sale $4.99/lb
• Simple Truth Organic Russet Potatoes 12 oz (about 2 medium), peeled and 1/2-inch diced ~$1.79/lb
• Organic Leeks 1 large (white & light green only), thinly sliced and rinsed well $5.49/lb
• Organic Carrots Bunch 1 medium, small dice $2.99/bunch
• Simple Truth Organic Garlic Bulbs 2 cloves, minced $2.79 (3 ct)
• Unsalted butter 1.5 tbsp
• Olive oil 1 tbsp
• Low-sodium chicken broth 2 cups
• Milk (2% or whole) 1.5 cups
• Bay leaf 1
• Simple Truth Organic Baby Dill 1 tbsp, chopped (plus more to taste) $2.79 / 0.5 oz
• Kosher salt & black pepper To taste
• Lemon wedges (optional) For serving

Instructions

1. Prep the produce: Rinse leeks well to remove grit, then slice. Dice carrot and potatoes. Mince garlic. Chop dill. Cut rockfish into 1-inch pieces and pat dry.
2. Build the aromatic base: Warm a medium pot over medium heat. Add butter and olive oil. Stir in leeks, carrot, and a pinch of salt; cook until leeks are silky and sweet, about 4–5 minutes. Add garlic and cook 30 seconds.
3. Simmer the vegetables: Add potatoes, bay leaf, and broth. Bring to a simmer and cook until potatoes are just tender, 10–12 minutes.
4. Finish with dairy and fish: Stir in milk and return to a gentle simmer (do not boil). Add rockfish and cook just until opaque and flaky, 5–7 minutes.
5. Season and serve: Remove bay leaf. Stir in dill, taste, and season with salt and pepper. Rest 2 minutes to meld flavors. Ladle into bowls, garnish with extra dill, and serve with lemon wedges.

Ingredients

• Certified Angus Beef Choice Top Round Steak 12–14 oz (about 3/4–1 lb), 1 inch thick Sale $9.59/lb
• Organic Acorn Squash 1 small (about 1.5 lb), seeded and cut into 8 wedges ~$1.99/lb
• Organic Yellow Onion 1/2 medium, thinly sliced $1.99 each
• Simple Truth Organic Garlic Bulbs 3 cloves, minced $2.79 (3 ct)
• Coarsely crushed black peppercorns 1 tbsp (lightly crushed)
• Kosher salt To taste
• Olive oil 3 tbsp, divided
• Unsalted butter 2 tbsp
• Dijon mustard 1 tsp
• Beef broth or water (plus optional splash of dry red wine) 1/2 cup (plus 2–3 tbsp wine if using)

Instructions

1. Prep the steak: Bring steak to room temp for 15 minutes. Pat very dry. Season generously with salt and press the crushed peppercorns onto both sides.
2. Roast the squash: Heat oven to 450°F. Toss acorn squash wedges with 1.5 tbsp olive oil, salt, and pepper on a sheet pan. Roast 22–25 minutes, flipping once, until caramelized and tender.
3. Sear the steak: Heat a heavy skillet (cast iron ideal) over medium-high. Add 1 tbsp olive oil. Sear steak 3–4 minutes per side for medium-rare (or to desired doneness). Transfer to a plate and tent with foil to rest 8–10 minutes.
4. Make the pan sauce: Lower heat to medium. Add 1 tbsp butter, then onion; sauté until lightly browned, 2–3 minutes. Add garlic for 30 seconds. Deglaze with wine (if using) and broth, scraping up fond. Whisk in Dijon and remaining 1 tbsp butter; simmer to a glossy, spoon-coating consistency. Season to taste.
5. Serve: Slice steak thinly against the grain. Plate with roasted acorn squash and spoon pan sauce over the steak.

Ingredients

• Kroger Large Raw Shrimp, Peeled & Deveined, Tail Off (12 oz) 12 oz, thawed if frozen, patted dry Sale $6.99 / 12 oz
• Organic Spaghetti Squash 1 medium (2.5–3 lb), halved and seeded ~$1.99/lb
• Organic Kale 2 packed cups, chopped (thick stems removed) $2.99 / 16 oz
• Simple Truth Organic Garlic Bulbs 4 cloves, thinly sliced $2.79 (3 ct)
• Lemon 1 (zest and juice)
• Crushed red pepper flakes 1/4 tsp (or to taste)
• Olive oil 3 tbsp
• Unsalted butter 2 tbsp
• Grated Parmesan (optional) 1/4 cup
• Kosher salt & black pepper To taste

Instructions

1. Roast the squash: Heat oven to 425°F. Rub cut sides with 1 tbsp olive oil; season with salt and pepper. Place cut-side down on a lined sheet pan and roast 30–35 minutes, until the strands pull easily with a fork. Rest cut-side up to release steam.
2. Prep the rest: Zest and juice the lemon. Chop kale. Pat shrimp dry and season with salt and pepper.
3. Cook the scampi: Heat 2 tbsp olive oil in a large skillet over medium-high. Add garlic and red pepper; cook 30 seconds until fragrant. Add shrimp in a single layer; cook 1.5–2 minutes per side until just pink. Transfer shrimp to a bowl.
4. Wilt the greens and finish the sauce: Add kale and a splash of water to the skillet; toss until just wilted, 1–2 minutes. Reduce heat to low. Stir in butter, 2 tbsp lemon juice, and half the zest. Return shrimp and any juices; toss to coat and season to taste.
5. Plate: Use a fork to pull squash into spaghetti-like strands. Toss strands with a few spoonfuls of the pan sauce. Divide between two bowls, top with shrimp and kale, spoon over remaining sauce, finish with remaining zest and Parmesan if using.