Careme Recipes

Ingredients

• Wild-Caught Whole Fresh Dungeness Crab 2–2.5 lb, cleaned and cracked (ask the fishmonger) $9.99/lb (sale)
• Kroger Brussels Sprouts Halves 12 oz $3.99 / 12 oz
• Organic Yellow Potatoes 1 lb, cut into 1-inch chunks $2.49/lb
• Simple Truth Organic Garlic Bulbs 3 cloves, minced ~$2.79 / 3 ct
• Simple Truth Organic Baby Dill 2 Tbsp, chopped $2.79 / 0.5 oz
• Lemon 1 (zest and wedges)
• Unsalted butter 4 Tbsp
• Olive oil 2 Tbsp, divided
• Crushed red pepper flakes (optional) Pinch
• Kosher salt & black pepper To taste

Instructions

1. Prep: Heat oven to 450°F. Line 2 sheet pans with foil. Zest half the lemon, cut the rest into wedges. Mince garlic and chop dill. Pat sprouts dry; cut any large halves smaller for even roasting. Cut potatoes into 1-inch chunks.
2. Roast potatoes: Toss potatoes with 1 Tbsp olive oil, salt, and pepper on one pan. Roast 20 minutes, flipping once halfway.
3. Add sprouts: On the second pan, toss Brussels sprouts with remaining 1 Tbsp olive oil, salt, and pepper. Slide into oven with the potatoes; roast both pans 15–18 minutes more until potatoes are tender and sprouts are deeply browned and crisp at the edges.
4. Prepare crab: If pre-cleaned and cracked, pat dry. If whole raw, quickly clean (or ask the fishmonger to): remove top shell, gills, and innards; rinse quickly; break into 4–6 sections and gently crack claws/knuckles with a mallet so butter penetrates.
5. Make lemon–dill butter: In a small saucepan on the stove, melt butter with garlic, lemon zest, pinch of red pepper, and a big pinch of salt. Stir in half the dill.
6. Roast crab: Pile crab pieces on an empty third foil-lined area/pan. Brush generously with lemon–dill butter. Roast 12–15 minutes until heated through and shell edges are lightly toasted. (If your crab was pre-cooked, 8–10 minutes is sufficient.)
7. Finish & serve: Toss roasted sprouts and potatoes together. Transfer crab to a platter, drizzle with any pan butter and remaining fresh dill. Serve with lemon wedges for squeezing and the veg on the side. Provide napkins and a cracker/pick for easy eating.

Ingredients

• Fresh Wild Mussels (sustainably sourced) 2 lb, scrubbed and debearded $4.99/lb (sale)
• Organic Leeks (2–3 per bunch) 1 large leek, white & light green parts thinly sliced $5.49/bunch
• Simple Truth Organic Fuji Apples – 2 lb bag 1 apple, cored and diced $4.99/2 lb bag
• Simple Truth Organic Garlic Bulbs 2 cloves, minced ~$2.79 / 3 ct
• Dry hard cider 1 cup
• Dijon mustard 1 tsp
• Unsalted butter (or olive oil) 2 Tbsp (or 2 Tbsp olive oil)
• Fresh herbs (dill or parsley) 2 Tbsp, chopped Dill $2.79 / 0.5 oz
• Lemon 1, cut into wedges
• Crusty baguette 4 slices, for garlic toast
• Olive oil 2 Tbsp (for toast)
• Red pepper flakes, salt, black pepper To taste

Instructions

1. Prep: Rinse mussels under cold water, discarding any that are cracked or that stay open when tapped. Scrub shells and remove beards if present. Slice leek, dice apple, mince garlic, chop herbs.
2. Start the pot: In a large Dutch oven on the stove over medium heat, melt butter (or heat 2 Tbsp olive oil). Add leeks with a pinch of salt; cook until soft and sweet, 4–5 minutes. Stir in apple and cook 2 minutes. Add garlic; cook 30 seconds until fragrant.
3. Steam: Pour in cider and whisk in Dijon. Bring to a boil, then add mussels. Cover and steam 5–7 minutes, shaking the pot once or twice, until most mussels have opened. Discard any that remain closed.
4. Finish: Off heat, stir in herbs, grind black pepper, and squeeze a lemon wedge or two to taste.
5. Garlic toast: Brush baguette slices with olive oil, rub lightly with a cut garlic clove if you like, and toast in a hot skillet until golden.
6. Serve: Ladle mussels and plenty of broth into bowls. Serve with lemon wedges and garlic toast for dunking.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 12 oz (two 6-oz portions) $4.99/lb (sale)
• Organic Baby Bok Choy 8 oz (about 4 small heads), halved lengthwise $3.99/lb
• Simple Truth Organic Sliced Shiitake Mushrooms 5 oz $5.99 / 5 oz
• Organic Ginger Root 1 Tbsp, finely grated $5.99/lb
• Simple Truth Organic Garlic Bulbs 2 cloves, minced ~$2.79 / 3 ct
• White miso paste 2 Tbsp
• Low-sodium soy sauce 1 Tbsp
• Honey or brown sugar 1 tsp
• Sesame oil 1 tsp
• Neutral oil (canola/avocado) 1 Tbsp
• Cooked rice (optional but recommended) 1 cup uncooked jasmine or short-grain rice (yields ~3 cups cooked)
• Sesame seeds & scallions (optional) For garnish
• Kosher salt & black pepper To taste

Instructions

1. Prep rice (optional): Rinse 1 cup rice until water runs clear. Combine with 1¼ cups water and a pinch of salt in a small pot. Bring to a boil, cover, reduce heat to low, and cook 15 minutes. Rest 10 minutes off heat, then fluff.
2. Preheat grill: Heat an outdoor grill to medium-high (or use a grill pan over medium heat). Tear two large sheets of heavy-duty foil (or double-layer regular foil), about 12x16 inches each.
3. Make glaze: In a bowl, whisk miso, soy sauce, honey, sesame oil, grated ginger, and minced garlic. If very thick, loosen with 1–2 tsp water.
4. Season fish & veg: Pat rockfish dry; season lightly with pepper (go easy on salt—miso/soy are salty). Toss bok choy and shiitakes with neutral oil and a pinch of salt.
5. Assemble packets: Divide bok choy and mushrooms between the two foils. Top each with a fish portion. Spoon miso-ginger glaze over fish. Fold foil over and crimp edges tightly to seal.
6. Grill: Place packets on the grill (or grill pan). Cook 8–10 minutes until fish flakes easily and bok choy is tender-crisp. Carefully open packets (hot steam!).
7. Serve: Spoon vegetables and fish over bowls of rice, pouring the savory juices over the top. Garnish with sesame seeds and sliced scallions if using.