Careme Recipes

Ingredients

• Simple Truth™ Natural Bison Ribeye Steak (8 oz) 1 (8 oz) steak $14.49 sale
• Simple Truth Organic® Russet Potatoes (or Yukon Gold) 12 oz (about 2 small) $4.49 (3 lb) / $5.49 (3 lb)
• Organic carrots (bunch) 10 oz (about 3–4 medium), peeled and cut into sticks $2.99
• Fresh Bosc pear 1 pear, cored and thin-sliced $2.99/lb
• Organic red onion (or yellow onion) 1/2 small, thin-sliced $2.49/lb / $2.19/lb
• Dijon mustard 1 tsp
• Apple cider vinegar (or red wine vinegar) 2 tsp
• Beef stock (or water + pinch of bouillon) 1/3 cup
• Butter (optional) 1–2 Tbsp
• Olive oil 2 Tbsp
• Salt & black pepper to taste
• Smoked paprika (optional) 1/2 tsp
• Fresh thyme or rosemary (optional) 1/2 tsp leaves or 1 small sprig

Instructions

1. Prep: Heat oven to 425°F. Pat steak dry and let it sit at room temp while you prep veg (10 minutes helps it sear well).
2. Prep sheet pan: On a sheet pan, toss potatoes and carrots with 1 1/2 Tbsp olive oil, 1/2 tsp salt, pepper, and smoked paprika (if using). Spread in an even layer.
3. Roast: Roast 20 minutes, toss, then roast 10–15 minutes more until potatoes are tender and carrots are browned at the edges.
4. Sear steak: When the veg have about 10 minutes left, heat a skillet on medium-high. Season steak generously with salt and pepper. Add 1/2 Tbsp oil, then sear steak 3–4 minutes per side (for medium-rare; add 1–2 minutes for medium). Transfer to a plate to rest.
5. Pear pan sauce: In the same skillet, reduce heat to medium. Add onion with a pinch of salt; cook 2 minutes. Add pear slices and cook 2–3 minutes until slightly softened.
6. Deglaze + finish: Stir in Dijon, vinegar, and stock. Simmer 2–4 minutes until glossy and lightly thickened. Swirl in butter (optional) and taste for salt/pepper.
7. Serve: Slice steak against the grain. Spoon pear-onion sauce over steak. Plate with roasted carrots and potatoes.

Ingredients

• Fresh Wild Mussels (1 lb) 1 lb $6.99 sale
• Organic Spaghetti Squash 1 small (about 2 lb) or 1/2 large $1.99/lb
• Fresh organic on-the-vine tomatoes (or Roma tomatoes) 10–12 oz, chopped $3.99/lb
• Organic garlic 3 cloves, minced $6.99/lb
• Olive oil 2 1/2 Tbsp, divided
• Dry white wine (or extra stock) 1/2 cup
• Chicken/seafood stock (or water) 1/2 cup
• Red pepper flakes 1/4 tsp (optional)
• Lemon 1/2 lemon, plus wedges to serve
• Butter (optional) 1 Tbsp
• Salt & black pepper to taste
• Parsley (optional) 2 Tbsp chopped

Instructions

1. Prep: Heat oven to 450°F. Line a sheet pan. Carefully split spaghetti squash lengthwise, scoop seeds, and cut into 3/4-inch half-moons (or big wedges) for “fries.”
2. Roast squash: Toss squash with 1 1/2 Tbsp olive oil, 1/2 tsp salt, and pepper. Roast 20 minutes, flip, then roast 10–15 minutes more until browned and tender.
3. Clean mussels: While squash roasts, rinse mussels in cold water. Debeard and discard any that are cracked or stay open when tapped.
4. Start broth: In a large pot with a lid, warm 1 Tbsp olive oil over medium heat. Add garlic and red pepper flakes; cook 30 seconds until fragrant.
5. Simmer: Add tomatoes, a pinch of salt, wine, and stock. Simmer 5 minutes to meld flavors.
6. Steam mussels: Add mussels, cover, and cook 4–6 minutes, shaking the pot once or twice, until mussels open. Discard any unopened ones.
7. Finish: Squeeze in lemon juice. Swirl in butter (optional) and add parsley if using. Taste and season (go easy on salt—mussels are briny).
8. Serve: Pile mussels and broth into bowls. Serve with spaghetti squash fries for dipping/scooping.

Ingredients

• DRAPER VALLEY FARMS® Bone-In Chicken Thighs (or boneless/skinless thighs) 3/4 to 1 lb thighs (about 2–3 thighs), deboned and cut into bite-size pieces (or use boneless) $3.99/lb (listed)
• Organic Baby Bok Choy 12 oz, halved or quartered lengthwise $3.99/lb
• Organic ginger root 1 Tbsp grated $5.99/lb
• Organic garlic 2 cloves, minced $6.99/lb
• Soy sauce 2 Tbsp
• Gochujang (Korean chili paste) 1 1/2 Tbsp (adjust to heat)
• Honey or brown sugar 1 Tbsp
• Rice (jasmine or long-grain) 1/2 cup dry
• Neutral oil (avocado/canola) 1 1/2 Tbsp
• Rice vinegar (or apple cider vinegar) 1 Tbsp
• Sesame oil (optional) 1 tsp
• Sesame seeds & sliced scallions (optional) for topping
• Salt & black pepper to taste

Instructions

1. Prep rice: Rinse rice. Cook 1/2 cup dry rice with 1 cup water and a pinch of salt (stove: bring to boil, cover, low 15 minutes; rest 5 minutes).
2. Prep sauce: In a bowl, whisk soy sauce, gochujang, honey, vinegar, 2 Tbsp water, and sesame oil (if using).
3. Prep chicken: Pat chicken dry; season lightly with pepper (go easy on salt because sauce is salty).
4. Sear: Heat a large skillet over medium-high with 1 Tbsp neutral oil. Add chicken in a single layer; cook 4–5 minutes, turning, until nicely browned and cooked through.
5. Glaze: Reduce heat to medium. Add garlic and ginger; stir 30 seconds. Pour in sauce and simmer 1–2 minutes until it coats the chicken. Transfer chicken to a plate.
6. Cook bok choy: Add remaining 1/2 Tbsp oil to the skillet. Add bok choy cut-side down; cook 2 minutes to brown, then splash in 2 Tbsp water and cover 2 minutes to steam until crisp-tender.
7. Serve: Fluff rice into bowls. Top with bok choy and glazed chicken. Finish with sesame seeds/scallions if you like.