Careme Recipes

Ingredients

• Coho salmon fillets (skin-on) 2 fillets (5–6 oz each)
• Brussels sprouts, halved 12 oz
• Delicata squash, seeded and sliced into 1/2-inch crescents 1 small
• Olive oil 2 tbsp, divided
• Pure maple syrup 2 tbsp
• Dijon mustard 1 tbsp
• Apple cider vinegar 1 tsp
• Garlic, finely grated 1 small clove
• Salt & black pepper to taste
• Lemon wedges (optional) for serving

Instructions

1. Heat oven to 425°F. Line a sheet pan with parchment.
2. Toss Brussels sprouts and delicata with 1 tbsp olive oil, salt, and pepper. Spread on pan and roast 12 minutes.
3. Whisk maple syrup, Dijon, vinegar, remaining 1 tbsp oil, garlic, pinch of salt and pepper.
4. Scoot veggies to make space; nestle salmon skin-side down. Brush salmon generously with glaze; drizzle any extra over veggies.
5. Roast 8–10 minutes more, until salmon flakes and is medium (125–130°F). Optional: broil 1–2 minutes for extra caramelization.
6. Serve with pan juices and a squeeze of lemon, if using.

Ingredients

• Pacific cod fillet, cut into 4 pieces 12 oz
• Couscous (instant) 1 cup dry
• Low-sodium vegetable or chicken stock (for couscous) 1 cup, hot
• Olive oil 3 tbsp, divided
• Garlic, minced 3 cloves, divided
• Ground cumin 1.5 tsp, divided
• Ground coriander 1 tsp
• Smoked paprika 1 tsp
• Crushed red pepper (optional) pinch
• Crushed tomatoes 1 can (14–15 oz)
• Chickpeas, drained and rinsed 1 can (15 oz)
• Green olives, sliced 1/3 cup
• Cilantro, finely chopped 1/2 cup, divided
• Flat-leaf parsley, finely chopped 1/4 cup
• Lemon (zest and juice) 1
• Salt & black pepper to taste
• Optional: preserved lemon peel, finely minced 1–2 tsp

Instructions

1. Make quick chermoula: mix 1/4 cup cilantro, parsley, 1 clove garlic, lemon zest, 1 tbsp lemon juice, 1 tsp cumin, 2 tbsp olive oil, pinch salt/pepper. Toss 1–2 tbsp of this with the cod; marinate 10 minutes.
2. Start sauce (stovetop, medium heat): warm 1 tbsp oil, add remaining garlic 30 seconds. Stir in remaining 1/2 tsp cumin, coriander, paprika, and red pepper; bloom 30 seconds.
3. Add tomatoes, chickpeas, olives, a pinch of salt/pepper. Simmer 10 minutes to thicken.
4. Couscous: pour hot stock over couscous in a bowl, cover 5 minutes, fluff with fork; season with salt and a drizzle of oil.
5. Nestle cod pieces into the sauce. Spoon remaining chermoula over top. Cover and simmer gently 6–8 minutes, until fish flakes.
6. Finish with remaining cilantro and a squeeze of lemon (and preserved lemon if using). Serve over couscous.

Ingredients

• Simple Truth Natural Lamb Shoulder 1 lb, trimmed and cut in 2–3 chunks sale $10.99 (reg $12.99) per 1 lb
• Chipotle peppers in adobo, minced + adobo sauce 1–2 peppers + 1 tbsp sauce
• Orange juice 1/2 cup
• Apple cider vinegar 2 tbsp
• Garlic, smashed 3 cloves
• Ground cumin 1.5 tsp
• Dried oregano 1 tsp
• Bay leaf 1
• Yellow onion, sliced 1 small
• Salt & black pepper to taste
• Corn tortillas 6 small
• Green cabbage, thinly sliced 2 cups
• Cilantro, chopped 1/2 cup
• Lime (juice) 1
• Olive oil 2 tbsp, divided
• Sugar (optional, for slaw) pinch
• Delicata squash, sliced into half-moons 1 small
• Chili powder or ancho powder 1/2 tsp

Instructions

1. Optional but tasty: heat 1 tbsp oil in a skillet over medium-high and sear lamb 3–4 minutes per side. Season with salt/pepper.
2. Blend or whisk sauce: orange juice, vinegar, chipotle + adobo, garlic, cumin, oregano, 1/2 tsp salt.
3. Slow cooker: add onions, lamb, sauce, bay leaf. Cook 6–8 hrs on Low (or 3.5–4 hrs on High) until shreddable. Shred and toss in juices; season to taste.
4. Roasted delicata (last 30 minutes of cook time): heat oven to 425°F. Toss squash with 1 tbsp oil, chili powder, salt. Roast 20–25 minutes, flipping once.
5. Cilantro slaw: toss cabbage, cilantro, lime juice, 1 tbsp oil, pinch sugar, salt to taste.
6. Warm tortillas in a dry skillet or wrapped in foil in the oven until pliable.
7. Assemble 3 tacos per person: lamb + slaw. Serve roasted delicata on the side and spoon some braising juices over the meat.