Careme Recipes

Ingredients

• Beef Angus Choice Chuck Steak (Value Pack) 12–14 oz, patted dry $10.39/lb (sale)
• Turnips 12 oz, peeled and cut into 3/4-inch wedges $2.69/lb
• Kroger® Sugar Snap Peas (8 oz) 8 oz, strings removed if tough $3.99
• Organic Jumbo Yellow Onion 1/2 medium onion, thinly sliced $2.19/lb
• Organic Ginger Root 1 Tbsp finely grated $5.99/lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $2.79
• Cooked rice (white or brown) 1 cup dry (or ~3 cups cooked)
• Soy sauce 3 Tbsp
• Rice vinegar or apple cider vinegar 1 Tbsp
• Honey or brown sugar 2 tsp
• Gochujang (optional, for heat) 1–2 tsp
• Neutral oil (avocado/canola) 2 Tbsp, divided
• Sesame oil (optional) 1 tsp
• Sesame seeds (optional) 1 tsp
• Black pepper 1/2 tsp

Instructions

1. Prep: Heat oven to 450°F. Put 1 cup dry rice on to cook (or warm ~3 cups cooked rice). Peel and cut 12 oz turnips into 3/4-inch wedges. Thinly slice 1/2 yellow onion. Grate 1 Tbsp ginger and mince 2 garlic cloves. Pat 12–14 oz chuck steak very dry and slice thinly across the grain (or keep whole if it’s a single steak—either works).
2. Roast the turnips: Toss the 12 oz turnip wedges with 1 Tbsp neutral oil, 1/2 tsp black pepper, and a pinch of salt. Roast on a sheet pan 18–22 minutes, flipping once, until browned and tender.
3. Make the glaze: In a small bowl, whisk 3 Tbsp soy sauce, 1 Tbsp rice vinegar, 2 tsp honey/brown sugar, 1 Tbsp grated ginger, 2 minced garlic cloves, and 1–2 tsp gochujang (optional).
4. Blister snap peas: Heat a large skillet (stove) over high heat. Add 1 tsp neutral oil, then add 8 oz snap peas in a single layer. Cook 2–3 minutes, tossing, until bright green with a few charred spots. Transfer to a bowl.
5. Sear the beef + onion: In the same hot skillet, add 2 tsp neutral oil. Add the sliced 1/2 onion and cook 2 minutes until just starting to soften. Add the 12–14 oz chuck steak (in a single layer as much as possible) and sear 1–2 minutes per side until browned (work in batches if crowded).
6. Glaze: Lower heat to medium. Pour in the glaze and toss beef/onion 30–60 seconds until glossy and lightly thickened. Turn off heat. Stir in 1 tsp sesame oil (optional).
7. Serve: Bowl up rice (about 1–1 1/2 cups cooked per person). Top with glazed beef and onions, blistered snap peas, and roasted turnips. Finish with sesame seeds if you have them. Add extra vinegar or a squeeze of citrus if you want more brightness.

Ingredients

• Fresh Rockfish Fillet Pacific Caught 12–14 oz total (2 fillets) $6.99/lb (sale)
• Green Asparagus 1/2 lb, woody ends trimmed $5.99/lb
• Organic Yukon Gold Potatoes (3 lb bag) 12 oz (about 3–4 small), scrubbed $4.99
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, finely chopped $2.79
• Lemon 1 (zest + 2 Tbsp juice)
• Capers (optional but great) 1 1/2 Tbsp, drained
• Butter 2 Tbsp, divided
• Olive oil 2 Tbsp, divided
• Dijon mustard (optional) 1 tsp
• Salt + black pepper to taste

Instructions

1. Prep: Heat oven to 425°F. Put a medium pot of salted water on the stove. Scrub 12 oz Yukon gold potatoes and cut into 1 1/2-inch chunks. Trim 1/2 lb asparagus. Mince 2 garlic cloves. Zest and juice 1 lemon (you want ~2 Tbsp juice). Pat 12–14 oz rockfish very dry and season both sides with salt and black pepper.
2. Cook potatoes: Boil the 12 oz potatoes 12–15 minutes until very tender. Drain, return to pot, and let steam-dry 2 minutes.
3. Roast asparagus: On a sheet pan, toss 1/2 lb asparagus with 1 Tbsp olive oil, salt, and pepper. Roast 8–10 minutes until crisp-tender and lightly browned at tips.
4. Sauté rockfish: Heat a large oven-safe skillet on the stove over medium-high heat. Add 1 Tbsp olive oil + 1 Tbsp butter. When foamy, add the seasoned rockfish. Cook 2–3 minutes until golden, then flip. Transfer skillet to the 425°F oven for 4–6 minutes (depending on thickness) until fish flakes easily.
5. Make quick lemon-caper pan sauce: Move fish to a plate. Put skillet back on low heat. Add 1 Tbsp butter, 2 minced garlic cloves, and 1 1/2 Tbsp capers; cook 30 seconds. Stir in 2 Tbsp lemon juice, lemon zest, and 1 tsp Dijon (optional). Taste and adjust salt/pepper.
6. Smash potatoes: To the steamed potatoes, add 1 Tbsp butter, a pinch of salt, and 1–2 Tbsp olive oil. Smash with a fork/masher to your preferred texture. Add a splash of water if needed.
7. Serve: Plate smashed potatoes, roasted asparagus, and rockfish. Spoon the lemon-caper sauce over the fish and a little over the potatoes.

Ingredients

• Simple Truth® Natural Ground Lamb 1 lb $9.99/lb (sale)
• Organic Butternut Squash 1 1/2 lb, peeled and cut into 1-inch cubes $1.99/lb
• Organic Green Cabbage 8 oz, thinly sliced $2.49/lb
• Organic Jumbo Yellow Onion 1/2 medium, diced $2.19/lb
• Organic Ginger Root 1 tsp grated (optional but great) $5.99/lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, minced $2.79
• Canned crushed tomatoes 1 cup (or 8 oz)
• Chicken or beef broth (or water) 1/2 cup
• Ground cumin 1 1/2 tsp
• Ground coriander 1 tsp
• Smoked paprika 1 tsp
• Cinnamon 1/8 tsp
• Olive oil 2 Tbsp, divided
• Lemon 1 (2 Tbsp juice)
• Salt + black pepper to taste
• Optional finish: yogurt + chopped herbs (dill/parsley) 2–4 Tbsp yogurt

Instructions

1. Prep: Heat oven to 425°F. Peel and cut 1 1/2 lb butternut squash into 1-inch cubes. Thinly slice 8 oz green cabbage. Dice 1/2 yellow onion. Mince 3 garlic cloves (save 1 clove for the cabbage dressing if you like).
2. Roast squash (oven): Toss 1 1/2 lb squash with 1 Tbsp olive oil, 1/2 tsp salt, and black pepper. Roast 22–28 minutes, tossing once, until browned and tender.
3. Start lamb ragù (stove): Heat a skillet or Dutch oven over medium-high heat. Add 1 Tbsp olive oil. Add 1/2 diced onion with a pinch of salt and cook 3 minutes. Add 2 minced garlic cloves (and 1 tsp grated ginger, optional) and cook 30 seconds.
4. Brown lamb: Add 1 lb ground lamb, 1 1/2 tsp cumin, 1 tsp coriander, 1 tsp smoked paprika, and 1/8 tsp cinnamon. Cook 6–8 minutes, breaking it up, until browned.
5. Simmer: Add 1 cup crushed tomatoes and 1/2 cup broth/water. Bring to a simmer and cook 10–12 minutes, stirring occasionally, until saucy. Taste and adjust salt and pepper.
6. Quick cabbage salad: In a bowl, toss 8 oz sliced cabbage with 2 Tbsp lemon juice, 1 Tbsp olive oil, a pinch of salt, and black pepper. Optional: grate in 1 small garlic clove for bite.
7. Serve: Spoon roasted squash into bowls, top with the spiced lamb ragù, and pile cabbage salad on the side (or right on top for crunch). Finish with 2–4 Tbsp yogurt if you want it creamy.