Careme Recipes

Ingredients

• Fresh Rockfish Fillet (Pacific caught) ~12 oz (cut into 2 portions) $4.99/lb (sale; was $9.99). Using ~0.75 lb ≈ $3.74
• Fresh Organic On-the-Vine Tomatoes 2 medium (about 1/2 lb), cut into thick wedges $3.69/lb. Using ~0.5 lb ≈ $1.85
• Organic Zucchini Squash 1 medium, cut into half-moons $2.49/lb. Using ~0.6 lb ≈ $1.50
• Kroger Sweet Corn on the Cob (4 ct) Kernels from 2 ears $5.99/4 ears (~$1.50/ear). Using 2 ears ≈ $3.00
• Simple Truth Organic Baby Dill (0.5 oz) 2 Tbsp chopped (plus more for garnish) $2.79
• Simple Truth Organic Garlic Bulbs (3 ct) 2 cloves, minced $2.79/package
• Olive oil 2.5 Tbsp, divided
• Lemon 1 (zest and juice)
• Crushed red pepper flakes (optional) Pinch
• Kosher salt & black pepper To taste

Instructions

1. Heat oven to 425°F. Line a large sheet pan with parchment for easy cleanup.
2. Prep vegetables: Cut tomatoes and zucchini; strip corn from cobs. Mince garlic and chop dill. Zest and juice the lemon.
3. Toss the vegetables on the pan with 1.5 Tbsp olive oil, half the garlic, half the dill, lemon zest, a squeeze of lemon, salt, pepper, and a pinch of red pepper flakes (optional). Spread in an even layer.
4. Pat rockfish dry. Season both sides with salt and pepper. Drizzle with 1 Tbsp olive oil and a little lemon juice.
5. Roast vegetables 10 minutes. Remove pan, push veg to the sides, and place fish in the center.
6. Return pan to oven and roast 8–12 minutes more, depending on thickness, until rockfish flakes easily and reaches 145°F internally.
7. Finish: Scatter remaining dill over everything and add a final squeeze of lemon. Serve fish over the roasted veg with pan juices spooned on top.

Ingredients

• Extra Large EZ Peel Shrimp 21/25 (raw) 1 lb (thawed if frozen), peeled/deveined, tails on or off $7.99/lb (sale; was $14.99). Using 1 lb = $7.99
• Organic Zucchini Squash 2 medium, cut into 1/2-inch half-moons $2.49/lb. Using ~1.2 lb ≈ $3.00
• Organic Yukon Gold Potatoes (3 lb bag) 1 lb, cut into 1-inch chunks $4.99/3 lb. Using ~1 lb ≈ $1.66
• Simple Truth Organic Thai Basil (0.5 oz) 2 Tbsp chopped (or use parsley if preferred) $2.79
• Simple Truth Organic Garlic Bulbs (3 ct) 3 cloves, minced (divided) $2.79/package
• Lemon 2 (zest and juice of 1 for marinade; 1 cut into wedges)
• Olive oil 3 Tbsp (divided)
• Smoked paprika (optional) 1/2 tsp
• Kosher salt & black pepper To taste
• Skewers (metal or soaked wooden) 6–8

Instructions

1. Prep the grill for medium-high heat (about 450°F). If using wooden skewers, soak them 10–15 minutes.
2. Parboil potatoes: Place potatoes in a pot of cold salted water. Bring to a boil and cook until just fork-tender, 8–10 minutes. Drain and steam-dry in the colander.
3. Marinate shrimp: In a bowl, combine 2 Tbsp olive oil, zest of 1 lemon, juice of 1/2 lemon, 2 minced garlic cloves, smoked paprika (optional), 1 Tbsp chopped basil, 1/2 tsp salt, and black pepper. Toss in shrimp and let stand 10–15 minutes while you prep zucchini.
4. Season zucchini: Toss zucchini with 1 Tbsp olive oil, pinch of salt, and pepper.
5. Skewer: Thread shrimp and zucchini alternately on skewers.
6. Grill potatoes: Toss potatoes with remaining minced garlic, remaining basil, a drizzle of olive oil, salt, and pepper. Place in a grill basket or on foil; grill, turning occasionally, until crispy and golden, 8–12 minutes.
7. Grill skewers: Grill shrimp skewers 2–3 minutes per side until just opaque and lightly charred.
8. Finish & serve: Squeeze remaining lemon over skewers. Serve with crispy herbed potatoes and extra lemon wedges.

Ingredients

• Certified Angus Beef Choice Top Round Steak 12 oz, thinly sliced against the grain $9.59/lb (sale; was $11.99). Using ~0.75 lb ≈ $7.19
• Kroger Fresh Green Beans - Bag 8 oz, trimmed $3.69/lb. Using ~0.5 lb ≈ $1.85
• Simple Truth Organic Fresh Grape Snacking Tomatoes (10 oz) About 1 heaping cup, halved $4.79/10 oz. Using ~5 oz ≈ $2.40
• Simple Truth Organic Thai Basil (0.5 oz) 1 packed cup leaves (about half the container) $2.79
• Organic Yellow Onion 1 small, thinly sliced $2.19/lb. Using ~0.5 lb ≈ $1.10
• Organic Ginger Root 1 Tbsp finely minced $5.99/lb. Using ~1 oz ≈ $0.38
• Simple Truth Organic Garlic Bulbs (3 ct) 3 cloves, minced $2.79/package
• Soy sauce (or tamari) 2 Tbsp
• Fish sauce 1–1.5 Tbsp
• Brown sugar 1–2 tsp (to taste)
• Rice vinegar or lime 2 tsp or 1/2 lime, to finish
• Neutral oil 1.5 Tbsp, divided
• Jasmine rice 1 cup dry (about 3 cups cooked)

Instructions

1. Start rice on the stove: Rinse 1 cup jasmine rice until water runs clear. Combine with 1.25 cups water and a pinch of salt. Bring to a boil, cover, lower heat to very low, and cook 12 minutes. Rest off heat 5 minutes, then fluff.
2. Prep aromatics and beef: Thinly slice steak across the grain; toss with 1 tsp soy and 1 tsp oil. Mince garlic and ginger; slice onion; trim green beans; halve tomatoes; pick basil leaves.
3. Make stir-fry sauce: In a small bowl, mix remaining soy sauce, fish sauce, brown sugar, and 1 Tbsp water. Adjust sweetness/salt to taste.
4. Stir-fry beans: Heat a large skillet or wok over high heat. Add 1 tsp oil. Stir-fry green beans with a pinch of salt until blistered-tender, 3–4 minutes. Transfer to a plate.
5. Sear beef: Add remaining oil; when shimmering, spread beef in a single layer. Sear 60–90 seconds per side until just browned; push to the edges.
6. Aromatics and veg: Add onion, garlic, and ginger to the center; stir 30 seconds until fragrant. Return beans, add tomatoes, and pour in sauce. Toss 60–90 seconds until glossy and beef is just cooked.
7. Finish: Kill heat, toss in Thai basil until wilted. Brighten with vinegar or lime. Serve immediately over fluffy jasmine rice.