Careme Recipes

Ingredients

• Certified Angus Beef Boneless Flank Steak 1 lb 7.99
• Yukon Gold Potatoes 1 lb 1.49
• Broccoli Crown 1 lb 3.29
• Shallots 1 lb 4.49
• Garlic 1 ct 1.50
• Simple Truth Organic Rosemary 0.5 oz 2.79
• Fresh Organic Lemon - Each 1 each 1.69
• pantry: olive oil 2 1/2 tablespoons
• pantry: butter 2 tablespoons
• pantry: kosher salt to taste
• pantry: black pepper to taste
• pantry: dry red wine 1/2 cup
• pantry: Dijon mustard 1 teaspoon

Instructions

1. Preheat the oven to 425°F. Pat 1 pound flank steak dry very well and let it sit at room temperature for 15 minutes. Scrub 1 pound Yukon gold potatoes and cut them into thick 1-inch rounds or chunky cylinders for a fondant-style look. Cut 1 pound broccoli crown into long florets so they look elegant on the plate. Peel and thinly slice 1 large shallot from the 1 pound bunch, mince 2 garlic cloves from the 1 whole garlic, and finely chop 1 teaspoon rosemary from the 0.5 ounce package. Zest and halve 1 lemon.
2. Toss the cut Yukon gold potatoes with 1 tablespoon olive oil, salt, black pepper, half the minced garlic, and half the chopped rosemary. Arrange the potatoes cut-side down on a sheet pan. On the other side of the pan, toss the broccoli florets with 1/2 tablespoon olive oil, salt, black pepper, and a little lemon zest. Roast until the potatoes are deeply golden and tender and the broccoli is browned at the edges, about 25 to 30 minutes, turning the broccoli once and flipping the potatoes if needed.
3. While the vegetables roast, season the 1 pound flank steak generously on both sides with kosher salt and black pepper. Heat a heavy skillet over medium-high heat until very hot. Add 1 tablespoon olive oil, then lay in the flank steak. Sear for about 3 to 4 minutes on the first side and 3 minutes on the second side for medium-rare to medium, adjusting slightly for thickness.
4. Transfer the seared flank steak to a board to rest for 8 to 10 minutes. Lower the skillet heat to medium. Add 2 tablespoons butter and the sliced shallot. Cook the sliced shallot for 2 to 3 minutes until softened and lightly caramelized. Add the remaining minced garlic and remaining chopped rosemary and stir for 30 seconds.
5. Pour 1/2 cup dry red wine into the skillet and scrape up the browned bits. Stir in 1 teaspoon Dijon mustard and 1 teaspoon lemon juice from the halved lemon. Simmer the sauce until glossy and reduced by about half, 3 to 5 minutes. Taste and season with salt and black pepper.
6. Slice the rested flank steak thinly against the grain on a sharp diagonal. Spoon a swipe of the roasted potatoes slightly off-center on each plate, stack the sliced steak over and beside them, nestle the roasted broccoli alongside for height and color, and spoon the red wine shallot sauce over the steak and just around the plate. Finish with a tiny squeeze of lemon over the broccoli for brightness.
7. Serve immediately. Optional wine pairing: Pinot Noir for elegance or Cabernet Sauvignon for a more classic steakhouse feel.

Ingredients

• Boneless Skinless Chicken Thighs 1 lb 4.49
• Bok Choy 1 lb 2.49
• Spaghetti Squash 1 lb 1.49
• Green Onions 1 each 1.50
• Ginger Root 1 lb 4.99
• Garlic 1 ct 1.50
• Fresh Organic Limes - Each 1 each 1.29
• pantry: neutral oil 1 tablespoon
• pantry: soy sauce 3 tablespoons
• pantry: honey or brown sugar 1 tablespoon
• pantry: rice vinegar 1 tablespoon
• pantry: sesame oil 1 teaspoon
• pantry: black pepper to taste
• pantry: salt to taste
• pantry: red pepper flakes pinch

Instructions

1. Preheat the oven to 425°F. Halve 1 pound spaghetti squash lengthwise, scrape out the seeds, and cut into 2 or 4 manageable pieces for faster roasting. Rub the cut sides with a little neutral oil and season lightly with salt. Place cut-side down on a sheet pan and roast until tender enough to scrape into strands, about 25 to 30 minutes.
2. While the squash roasts, pat 1 pound boneless skinless chicken thighs dry. In a bowl, mix 3 tablespoons soy sauce, 1 tablespoon honey or brown sugar, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon grated ginger from the 1 pound ginger root, 2 minced garlic cloves from the 1 whole garlic, and a pinch of red pepper flakes. Reserve half the mixture for glazing and toss the chicken thighs with the other half.
3. Trim 1 pound bok choy and slice it lengthwise into halves or quarters depending on size, keeping the cores attached so it stays attractive. Thinly slice 1 green onion, separating whites and greens. Cut 1 lime into wedges.
4. Heat a large skillet over medium-high heat with 1 tablespoon neutral oil. Add the marinated chicken thighs smooth-side down and sear until browned, about 4 to 5 minutes. Flip the chicken thighs, reduce heat to medium, and cook 4 to 5 minutes more until nearly cooked through.
5. Pour in the reserved soy-ginger glaze and add the white parts of the sliced green onion. Turn the chicken thighs in the glaze and cook 1 to 2 minutes until lacquered and shiny. Transfer the glazed chicken thighs to a plate to rest briefly.
6. In the same skillet, add the halved bok choy cut-side down. Spoon in 2 tablespoons water and cover for 1 minute to steam-braise. Uncover, season lightly with black pepper, and cook another 1 to 2 minutes until the bok choy is tender-crisp and glossy.
7. Scrape the roasted spaghetti squash into strands with a fork. Toss the strands with a squeeze of lime juice and a pinch of salt. Twirl the squash strands into a loose mound on each plate, lean the glazed chicken thighs partly over the squash, and arrange the bok choy beside them with the greener leafy tops facing upward. Spoon any extra glaze over the chicken and scatter the sliced green onion greens over the top.
8. Serve with lime wedges on the side. Optional wine pairing: Riesling for a touch of off-dry balance or Sauvignon Blanc for a fresher, greener contrast.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 1 lb 9.99
• Organic Green Asparagus 1 lb 6.99
• Fresh On the Vine Red Tomatoes by the Bunch 1 lb 2.99
• Organic Yellow Peeled Onions 1 each 1.99
• North Shore Potted Living Basil 1 ct 4.99
• Garlic 1 ct 1.50
• Fresh Organic Lemon - Each 1 each 1.69
• pantry: cannellini or great northern beans 1 can, 15 oz, drained
• pantry: olive oil 2 tablespoons
• pantry: dry white wine or water 1/4 cup
• pantry: kosher salt to taste
• pantry: black pepper to taste
• pantry: red pepper flakes pinch

Instructions

1. Preheat the oven to 425°F. Pat 1 pound rockfish fillet dry and cut into 2 equal portions if needed. Snap or trim the woody ends from 1 pound asparagus. Slice 1 pound on-the-vine tomatoes into thick wedges. Thinly slice 1 organic yellow peeled onion. Mince 2 garlic cloves from the 1 whole garlic. Pick a small handful of basil leaves from the 1 potted basil and tear or chiffonade them. Zest and halve 1 lemon.
2. In an oven-safe skillet or baking dish, toss the sliced onion, minced garlic, tomato wedges, 1 tablespoon olive oil, a pinch of red pepper flakes, salt, black pepper, and 1/4 cup dry white wine or water. Roast for 10 minutes so the tomatoes start collapsing and the onions soften.
3. Meanwhile, in a small saucepan, combine 1 drained 15 ounce can cannellini or great northern beans with 2 tablespoons water, a drizzle of olive oil, a pinch of salt, black pepper, and a little lemon zest. Warm gently over low heat and mash lightly with the back of a spoon so the beans become creamy but still rustic.
4. After the tomatoes and onions have roasted 10 minutes, remove the pan from the oven. Nestle the 1 pound rockfish fillet portions over the tomatoes. Scatter the 1 pound asparagus around the fish, drizzle with the remaining 1 tablespoon olive oil, and season the fish and asparagus with kosher salt and black pepper.
5. Return the pan to the oven and roast for 10 to 12 minutes, until the rockfish is just opaque and flakes easily and the asparagus is tender but still bright green. Remove from the oven and immediately scatter the torn basil over the hot tomatoes and fish. Squeeze over 1 to 2 teaspoons lemon juice.
6. To plate, spoon the creamy white beans onto each plate as a soft bed. Set a portion of rockfish partly over the beans, spoon the roasted tomatoes and onions around and over the fish, then arrange the asparagus in a tidy bundle to the side for height and color. Finish with a little more basil and a fine grating of lemon zest if desired.
7. Serve right away. Optional wine pairing: Sauvignon Blanc for zesty lift or Chardonnay for a rounder, more textured pairing.