Careme Recipes

Ingredients

• Fresh Rockfish Fillet (Pacific caught) ~0.9 lb (2 small fillets) $4.99/lb (sale)
• Kroger Brussels Sprouts Halves 12 oz $3.99 / 12 oz
• Organic Yellow Potatoes 3/4 lb, cut into 3/4-inch chunks $2.49/lb
• Organic Jumbo Yellow Onion 1/2 medium, sliced $2.19/lb
• Simple Truth Organic Garlic Bulbs 3 cloves, minced $2.79 / 3 ct
• Unsalted butter 2 tbsp, melted —
• Olive oil 2 tbsp, divided —
• Smoked paprika 1/2 tsp —
• Fresh parsley (or dill) 2 tbsp, chopped —
• Salt & black pepper To taste —

Instructions

1. Heat oven to 425°F and place a rimmed sheet pan inside to preheat 5 minutes.
2. Prep vegetables: Halve any large Brussels sprouts. Toss sprouts, potatoes, and onion with 1.5 tbsp olive oil, half the garlic, salt, and pepper.
3. Roast vegetables: Pull hot pan from oven, spread the veg in an even layer, and roast 18–20 minutes, stirring once, until potatoes start to brown.
4. Season fish: Pat rockfish dry. Brush with remaining 1/2 tbsp olive oil, sprinkle with salt, pepper, and smoked paprika.
5. Finish on one pan: Push vegetables to the sides and lay fish in the center. Roast 8–10 minutes more, until fish flakes easily (135–140°F internal).
6. Make quick herb butter: In a small bowl, mix melted butter, remaining garlic, and parsley. Spoon over fish and vegetables right before serving.
7. Serve: Plate fish with a generous heap of sprouts and potatoes. Spoon any pan juices over the top.

Ingredients

• Fresh Wild Mussels (never frozen) 2 lb, scrubbed & debearded $4.99/lb (sale)
• Organic Leeks 1 large leek (~1/2 lb), white & light green parts thinly sliced $5.49/lb
• Organic Yellow Potatoes 3/4 lb, thinly sliced into half-moons $2.49/lb
• Organic Kale 4 oz, chopped $2.99 / 16 oz bag
• Large Fuji Apple 1, peeled and small-diced $1.99/lb
• Simple Truth Organic Garlic Bulbs 3 cloves, minced $2.79 / 3 ct
• Dry white wine or low-sodium broth 1 cup —
• Water 1/2 cup —
• Unsalted butter 2 tbsp —
• Olive oil 1 tbsp —
• Crushed red pepper flakes Pinch (optional) —
• Salt & black pepper To taste —
• Simple Truth Organic Baby Dill (optional) 1 tbsp, chopped for garnish $2.79 / 0.5 oz

Instructions

1. Prep mussels: Discard any with cracked shells or that stay open after a firm tap. Rinse well.
2. Start the base (stove, large pot or Dutch oven): Heat olive oil and 1 tbsp butter over medium. Add leeks and a pinch of salt; cook 4–5 minutes until silky. Stir in garlic and chili flakes; cook 30 seconds.
3. Add potatoes & apple: Stir in potatoes and apple; season with salt and pepper. Add wine (or broth) and water; bring to a simmer, cover, and cook 8–10 minutes until potatoes are just tender.
4. Steam mussels: Increase heat to medium-high. Add mussels, scatter kale on top, cover, and steam 4–6 minutes, shaking pot once, until mussels open. Discard any that remain closed.
5. Finish: Stir in remaining 1 tbsp butter. Taste broth and adjust salt/pepper.
6. Serve: Ladle potatoes, kale, and mussels into warm bowls with plenty of broth. Garnish with dill. Optional: a squeeze of lemon if you have it, or extra chili flakes for heat.

Ingredients

• Kroger Ground Pork 1 lb $4.79 / 16 oz (sale)
• Large Fuji Apple 1, grated (squeeze out excess juice) $1.99/lb
• Organic Jumbo Yellow Onion 1/2 medium, finely minced $2.19/lb
• Egg 1 —
• Breadcrumbs 2 tbsp —
• Dijon mustard 1 tbsp —
• Garlic powder 1/2 tsp —
• Dried thyme 1/2 tsp —
• Salt & black pepper To taste —
• Organic Green Cabbage ~1 lb (about 1/2 small head), cut into 4 wedges $2.49/lb
• Organic Russet Potatoes 1 lb, sliced lengthwise into 1/2-inch planks $1.79/lb
• Olive oil 3 tbsp, divided —
• Apple cider vinegar 1 tsp (for cabbage finish) —

Instructions

1. Heat grill to medium-high (450°F). Oil grates well. Bring a pot of salted water to a boil for potatoes.
2. Make patties: In a bowl, combine ground pork, grated apple (squeezed dry), onion, egg, breadcrumbs, Dijon, garlic powder, thyme, salt, and pepper. Mix gently. Form 4 equal patties. Chill in fridge while prepping sides (helps them hold).
3. Parboil potatoes: Boil potato planks 4 minutes until just tender; drain and pat very dry. Toss with 1 tbsp olive oil, salt, and pepper.
4. Season cabbage: Brush wedges with 1 tbsp olive oil; sprinkle with salt and pepper.
5. Grill potatoes & cabbage: Grill potatoes 3–4 minutes per side until crisp and marked. Grill cabbage 4–5 minutes per side until charred at edges and tender-crisp.
6. Grill patties: Brush patties lightly with remaining oil. Grill 4–5 minutes per side until cooked through (160°F).
7. Finish & serve: Splash cabbage with apple cider vinegar. Serve two patties per person with a pile of crispy potatoes and charred cabbage. Optional: Dijon on the side.