Careme Recipes

Ingredients

• Certified Angus Beef Tri Tip Steak 0.75 lb (about 12 oz) sale $13.49/lb
• Kroger® Russet Potatoes (5 lb bag) 1 lb, cut into 1-inch chunks $2.99 per 5 lb bag
• Kroger® Gala Apples – 3 lb bag 1 medium apple, julienned $3.99 per 3 lb bag
• Cabbage (user pantry) 3 cups thinly sliced
• Green Onions 2, thinly sliced (optional in slaw) $1.50/bunch
• Olive oil 2.5 tbsp, divided
• Kosher salt & black pepper to taste
• Garlic powder 1 tsp
• Smoked paprika 1 tsp
• Brown sugar 1 tsp
• Dried oregano 1/2 tsp
• Fresh rosemary (optional) 2 sprigs, or 1 tsp dried
• Apple cider vinegar 1 tbsp
• Dijon mustard 1 tsp
• Mayonnaise or Greek yogurt 1.5 tbsp
• Honey (or sugar) 1/2 tsp

Instructions

1. Prep grill for two zones (medium-high direct heat and a cooler indirect zone).
2. Mix rub: 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp brown sugar, 1/2 tsp dried oregano. Pat tri-tip dry, rub with 1 tbsp oil, coat with spice mix; rest 10–15 minutes.
3. Make potato foil-pack: toss potatoes with 1 tbsp oil, 1/2 tsp salt, pepper, and rosemary. Seal in a double layer of foil.
4. Start potatoes on grill over medium heat (indirect works too). Cook 20–25 minutes, turning once, until tender and lightly browned.
5. Grill tri-tip: Sear over direct heat 4–5 min per side to get color, then move to indirect, cover, and cook 10–15 min more until internal temp 130°F for medium-rare. Rest 10 minutes.
6. Meanwhile, make slaw: whisk mayo/yogurt, vinegar, Dijon, honey, pinch of salt/pepper. Toss with cabbage, apple, and green onions.
7. Slice tri-tip thinly against the grain. Serve with potatoes and slaw.

Ingredients

• Fresh Steelhead Trout Fillet 12 oz (skin-on if possible) $13.99/lb
• Organic Butternut Squash 1.5 lb, peeled and 3/4-inch cubed sale $1.49/lb
• Organic Kale (16 oz bag) 8 oz (about half a bag), torn $2.99/16 oz
• Garlic 3 cloves, minced
• Olive oil 2.5 tbsp, divided
• Dijon mustard 1 tbsp
• Pure maple syrup 1 tbsp
• Lemon 1/2 lemon (zest optional, plus wedges to serve)
• Kosher salt & black pepper to taste

Instructions

1. Heat oven to 425°F. Line a sheet pan with parchment.
2. Roast squash: toss cubes with 1 tbsp olive oil, salt, and pepper. Spread on half the pan and roast 25–30 minutes, turning once, until browned and tender.
3. Make glaze: whisk Dijon, maple syrup, 1 tsp olive oil, 1 tsp lemon juice, pinch salt and pepper.
4. Season steelhead with salt and pepper; place skin-side down on other half of pan (add in last 12 minutes of squash cook). Brush with glaze. Roast 10–12 minutes until fish flakes easily and is ~125°F internal.
5. Sauté kale: heat 1 tbsp olive oil in a skillet over medium. Add garlic; cook 30 seconds. Add kale, pinch of salt, splash of water; sauté 3–4 minutes until wilted. Finish with a squeeze of lemon.
6. Serve fish with roasted squash and garlicky kale. Spoon any pan juices over the fish.

Ingredients

• Pink Shrimp Peeled & Deveined 31/40 Raw (Previously Frozen) 12 oz (thawed, patted dry) sale $8.99/lb
• Cabbage (user pantry) 1/2 small head (about 4 cups), thinly sliced
• Organic Ginger Root 1 tbsp finely minced $5.99/lb
• Garlic 2 cloves, minced
• Green Onions 4, whites and greens separated $1.50/bunch
• Son Premium Fish Sauce (17 oz) 1 tbsp $8.99/bottle
• Rice vinegar 1 tbsp
• Sugar 1 tsp
• Neutral oil (canola/avocado) 1.5–2 tbsp
• White pepper & chili flakes Pinch each
• Jasmine rice 1 cup dry (yields ~3 cups cooked)

Instructions

1. Cook rice according to package directions (start first; it can rest while you stir-fry).
2. Stir-fry sauce: mix fish sauce, rice vinegar, sugar, 2 tbsp water, pinch white pepper and chili flakes.
3. Preheat a large skillet or wok over high heat. Add 1 tbsp oil. Sear shrimp in a single layer 1–2 min per side until just pink; transfer to a bowl.
4. Add 1 tsp more oil. Stir-fry green onion whites, ginger, and garlic for 30 seconds until fragrant.
5. Add cabbage, pinch of salt; stir-fry 2–3 minutes until tender-crisp.
6. Return shrimp and any juices. Pour in sauce; toss 30–60 seconds until glossy. Off heat, fold in green onion greens.
7. Serve immediately over jasmine rice.