Careme Recipes

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 0.75 lb, cut into 2 portions $4.99/lb (sale; reg $9.99)
• Organic Leeks 1 small leek (about 6 oz), thinly sliced (white/light green parts) $5.49/lb
• Simple Truth Organic Garlic Bulbs 2 cloves, thinly sliced $2.79 / 3 ct
• Organic Cauliflower 1 small head (about 1 lb), cut into florets $2.99/lb
• Organic Fresh Large Bartlett Pear 1 firm pear, cored and wedges $3.49/lb
• Simple Truth Organic Baby Dill (optional) 2 Tbsp, chopped $2.79 / 0.5 oz
• Lemon 1, zested and juiced
• Olive oil 3 Tbsp, divided
• Salt & black pepper To taste

Instructions

1. Heat oven to 425°F and line a sheet pan with parchment. Cut an additional two 12x16-inch pieces of parchment for the fish packets.
2. Prep the produce: slice leek and garlic; cut cauliflower into small florets; core and wedge the pear; chop dill; zest and juice the lemon.
3. Toss cauliflower and pear with 1½ Tbsp olive oil, a big pinch of salt, pepper, and half the lemon zest. Spread on the sheet pan and roast 10 minutes to get a head start.
4. As the sheet roasts, assemble fish en papillote: place each rockfish portion on a parchment sheet. Top with half the sliced leek and garlic, a drizzle of olive oil (about ½ Tbsp total), a pinch of salt/pepper, a little lemon zest, and 1–2 tsp lemon juice. Scatter dill if using. Fold parchment into tightly sealed packets.
5. Slide the sheet pan out, stir the cauliflower/pear, then return it to the oven and place the two fish packets directly on the rack (or on the same pan if there’s room). Roast/steam 12–14 minutes, until fish flakes easily.
6. Rest packets 2 minutes. Open carefully (steam!) and spoon any juices over the fish. Toss cauliflower/pear with remaining lemon juice and a touch of olive oil if desired, and season to taste.
7. Serve fish with roasted cauliflower and pear alongside. Sprinkle with remaining dill and a crack of pepper.

Ingredients

• Simple Truth® Natural Ground Lamb 10 oz (use the rest another day) $9.99/lb (sale; reg $11.99)
• Organic Yellow Onions 1/2 small onion, finely grated $2.19/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced (divided) $2.79 / 3 ct
• Ground cumin, coriander, smoked paprika 1 tsp each
• Kosher salt & black pepper To taste
• Olive oil 2–3 tsp, divided
• Organic Carrots Bunch 3–4 medium carrots (about 3/4 lb), cut into batons $2.99 / bunch
• Plain Greek yogurt 1/2 cup
• Simple Truth Organic® Baby Dill 2 Tbsp, chopped (plus extra for garnish) $2.79 / 0.5 oz
• Lemon 1, zested and juiced
• Couscous (dry) 2/3 cup
• Hot water or broth 3/4 cup (for couscous)

Instructions

1. Heat oven to 425°F for the carrots. Line a sheet pan. If using wooden skewers for kofta, soak them now in water.
2. Make the roasted carrots: toss carrot batons with 2 tsp olive oil, a big pinch of salt and pepper. Roast 18–22 minutes, turning once, until tender and caramelized.
3. Mix the kofta: in a bowl combine lamb, grated onion, half the minced garlic, cumin, coriander, paprika, 1/2 tsp salt, and pepper. Form 4 small oval patties and thread onto skewers (or shape into logs if not using skewers). Chill briefly while carrots roast.
4. Stir together lemon-dill yogurt: mix yogurt, remaining garlic, 1 Tbsp lemon juice, 1 tsp lemon zest, and dill. Season with salt and pepper; refrigerate.
5. Grill the kofta: preheat an outdoor grill (medium-high) or a grill pan on the stove. Lightly oil grates/pan. Grill 3–4 minutes per side until nicely charred and just cooked through (internal temp ~160°F). Rest 2–3 minutes.
6. Make quick couscous while kofta cooks: place couscous in a bowl with a pinch of salt and 1 tsp olive oil. Pour over hot water/broth, cover tightly 5 minutes, then fluff with a fork. Finish with a squeeze of lemon and a little chopped dill.
7. Plate the kofta with roasted carrots, a dollop of lemon-dill yogurt, and a mound of herbed couscous. Add extra lemon wedges and dill to serve.

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off (12 oz) 12 oz, thawed if frozen, patted dry $6.99 / 12 oz (sale)
• Organic Butternut Squash 1 lb, peeled and 1/2-inch dice $1.99/lb
• Organic Leeks 1 small leek, finely chopped (white/light green parts) $5.49/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79 / 3 ct
• Arborio rice 3/4 cup
• Dry white wine (optional) 1/3 cup
• Low-sodium chicken or vegetable stock, warmed 3 to 3 1/2 cups
• Butter 2 Tbsp, divided
• Olive oil 1 Tbsp
• Parmesan cheese, finely grated (optional) 1/4 cup
• Lemon 1/2, for finishing
• Salt & black pepper To taste

Instructions

1. Prep everything first: peel and dice squash; chop leek; mince garlic; pat shrimp dry and season lightly with salt and pepper. Warm the stock in a small pot over low heat.
2. Start the risotto base: in a wide saucepan over medium heat, add olive oil and 1 Tbsp butter. Sauté leek with a pinch of salt until soft, 3–4 minutes. Add garlic and cook 30 seconds.
3. Add squash and rice: stir in Arborio rice and diced squash; cook 1–2 minutes to coat rice and toast lightly.
4. Deglaze with wine (optional), stirring until mostly absorbed.
5. Add warm stock a ladle at a time, stirring frequently and adding more as it’s absorbed. Maintain a gentle simmer; this takes 18–22 minutes until rice is al dente and squash is tender.
6. Sear the shrimp while risotto finishes: in a separate skillet over medium-high, melt 1 Tbsp butter. Sauté shrimp 1–2 minutes per side until just opaque and pink. Remove from heat.
7. Finish the risotto: when creamy and tender, stir in Parmesan (if using), a squeeze of lemon, and adjust salt/pepper. If too thick, loosen with a splash of warm stock.
8. Fold in half the shrimp and top with the rest. Add a final squeeze of lemon and cracked pepper to serve.