Careme Recipes

Ingredients

• Steelhead fillet (Fresh Farm Raised), 1 lb 1 lb (you’ll cook ~12–14 oz for 2; save the rest for lunch) $11.99 sale
• Organic Yukon Gold Potatoes, 3 lb bag ~1 lb (about 3 medium) $4.99
• Cal-Organic Organic Rainbow Carrots Bunch 1 bunch $3.69
• Simple Truth Organic® Baby Dill 2 tbsp chopped $2.79
• Organic Yellow Peeled Onion 1/2 onion, thin-sliced $1.99
• Pantry: olive oil 2–3 tbsp
• Pantry: butter 2 tbsp
• Pantry: lemon (or a splash of vinegar) 1
• Pantry: capers (optional but great) 1–2 tbsp
• Pantry: salt, black pepper to taste
• Pantry: garlic (optional) 1 clove

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan. Cut potatoes into 1-inch chunks. Trim carrots; halve lengthwise if thick. Chop dill; thin-slice onion.
2. Roast the sides: Toss potatoes with 1–1 1/2 tbsp olive oil, salt, pepper. Spread on 2/3 of the sheet pan. Toss carrots with 1 tbsp olive oil, salt, pepper; add to remaining space. Roast 25–30 minutes, tossing once, until potatoes are browned and carrots are tender.
3. Cook the steelhead (stove): Pat fish dry. Season with salt and pepper. Heat a large skillet over medium-high with 1 tbsp oil. Sear fish skin-side down (if skin-on) 4–5 minutes until crisp; flip and cook 1–3 minutes more until just cooked through (125–130°F for medium). Move fish to a plate.
4. Make the dill pan sauce: Lower heat to medium. Add butter and onion (and garlic if using). Cook 2–3 minutes to soften. Stir in capers (optional), then squeeze in lemon. Splash in 2–3 tbsp water to loosen. Turn off heat; stir in chopped dill. Taste and adjust salt/pepper/lemon.
5. Serve: Plate steelhead, spoon sauce over top. Serve with roasted Yukon Golds and carrots.

Ingredients

• Tuna Steak Wild Caught Frozen (sustainably sourced), 1 lb 12–14 oz for 2 (thaw if frozen; save extra) $8.99 sale
• Organic Baby Bok Choy ~3/4 lb (about 3–4 small) $3.99
• Organic Spaghetti Squash 1 medium (about 1.5–2 lb) $1.99
• Organic Ginger Root ~1 tbsp grated (about a 1-inch knob) $5.99/lb
• Organic Yellow Peeled Onion 1/2 onion, thin-sliced $1.99
• Pantry: soy sauce 3 tbsp
• Pantry: honey or brown sugar 1–2 tsp
• Pantry: rice vinegar or lemon 1 tbsp
• Pantry: neutral oil (avocado/canola) 2 tbsp
• Pantry: sesame oil (optional) 1 tsp
• Pantry: cornstarch (optional) 1 tsp
• Pantry: garlic (optional) 1 clove
• Pantry: sesame seeds/chili flakes (optional) to taste

Instructions

1. Prep: Heat oven to 425°F. Carefully halve spaghetti squash lengthwise; scoop seeds. Lightly oil and salt cut sides.
2. Roast squash (oven): Place cut-side down on a sheet pan. Roast 30–35 minutes until tender. Let cool 5 minutes, then rake into strands with a fork; keep warm.
3. Make quick glaze: In a small bowl mix soy sauce, grated ginger, honey, vinegar/lemon, and 2 tbsp water. For thicker glaze, whisk in cornstarch.
4. Sear tuna (stove): Pat tuna dry; season lightly with salt/pepper. Heat a skillet over high with 1 tbsp oil. Sear 1–2 minutes per side for medium-rare (or longer if you prefer). Remove to a plate.
5. Stir-fry bok choy: In same pan reduce heat to medium-high. Add 1 tbsp oil, onion (and garlic if using). Cook 2 minutes. Add bok choy (stems first, then leaves) and a splash of water; cook 3–4 minutes until crisp-tender.
6. Glaze it: Pour in glaze; simmer 30–60 seconds until shiny. Slice tuna and return to pan just to coat (don’t overcook). Finish with sesame oil if using.
7. Serve: Spoon spaghetti squash into bowls, top with bok choy and glazed tuna. Add sesame seeds/chili flakes if you like.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin, 1 lb 1 lb $3.99 sale
• Simple Truth Organic® Sliced White Mushrooms, 8 oz 1 package $3.99
• Organic Green Cabbage, 1 lb 1 lb (or half a larger head) $2.49
• Organic Jumbo Yellow Onions, 1 lb 1 small onion (or 1/2 large), sliced $2.19
• Organic Yukon Gold Potatoes, 3 lb bag ~3/4–1 lb for mashed or pan-roasted potatoes $4.99
• Pantry: flour 1 tbsp
• Pantry: chicken stock or water 3/4 cup
• Pantry: Dijon mustard (optional) 1 tsp
• Pantry: olive oil or butter 2–3 tbsp total
• Pantry: salt, pepper, paprika or thyme to taste

Instructions

1. Prep: Slice pork into 1-inch medallions. Season with salt, pepper, and a pinch paprika or thyme. Slice onion. Shred cabbage. If making mash: peel/cube potatoes.
2. Start potatoes (stove): Boil cubed Yukon Golds in salted water 12–15 minutes until tender; drain and mash with a bit of butter/oil and splash of warm water/stock. Keep covered. (Alternative: pan-roast diced potatoes while you cook pork.)
3. Sear pork (stove): Heat a large skillet over medium-high with 1 tbsp oil. Sear medallions 2–3 minutes per side until browned and just cooked through (145°F). Transfer to a plate.
4. Build the mushroom gravy: Lower heat to medium. Add 1 tbsp butter/oil. Sauté mushrooms and onion 6–8 minutes until browned. Sprinkle flour over; stir 30 seconds. Slowly whisk in stock/water. Simmer 2–3 minutes until lightly thickened. Stir in Dijon if using; taste for salt/pepper.
5. Sauté cabbage: Push gravy mixture to one side of the pan (or use a second skillet). Add a little oil/butter, then cabbage with a pinch of salt. Cook 5–7 minutes, tossing, until softened and lightly caramelized. (If pan is crowded, cook cabbage first, then gravy.)
6. Finish: Return pork and any juices to the gravy side for 1 minute to warm through.
7. Serve: Plate mashed/roasted potatoes, top with pork and mushroom gravy, and serve cabbage alongside.