Careme Recipes

Ingredients

• Skirt steak (you have) 12–16 oz $0 (on hand)
• Fresh Cut Red and Green Peppers with Onions Fajita Vegetable Mix (mild) 16 oz (use about 3/4 of the container) $5.00
• Organic Green Cabbage 1/2 small head (about 4 packed cups sliced) $1.69/lb
• Organic Ginger Root 1-inch piece, grated $3.99/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99
• Lime 1 (not listed)
• Olive oil 2 tbsp, divided (not listed)
• Ground cumin 1 tsp (not listed)
• Chili powder or smoked paprika 1 tsp (not listed)
• Salt & black pepper To taste (not listed)
• Tortillas (corn or flour) 4–6 small (not listed)
• Optional: Simple Truth Organic® Fresh Avocados Bag 1 avocado, sliced $4.99 (4 ct)

Instructions

1. Make a quick marinade: In a bowl, mix 1 tbsp oil, grated ginger, garlic, zest/juice of 1/2 lime, cumin, chili powder, 1 tsp salt, and pepper. Rub onto skirt steak; rest 15–30 minutes (room temp).
2. Grill (preferred): Heat grill to high. Grill steak 2–4 minutes per side (depends on thickness) to medium-rare/medium. Rest 8–10 minutes.
3. Stove option: Use a very hot cast-iron skillet. Sear 2–4 minutes per side; rest.
4. Veg (stove or grill pan): In a large skillet over high heat, add 1 tbsp oil. Cook fajita veg mix until blistered and tender-crisp, 6–8 minutes. Add sliced cabbage; cook 3–4 minutes more until lightly charred. Season with salt and squeeze remaining lime over the veg.
5. Slice steak against the grain into thin strips. Warm tortillas on a dry skillet or grill 20–30 seconds each side.
6. Serve: Fill tortillas with veg + steak. Top with avocado if using.

Ingredients

• Wild-Caught Whole Fresh Dungeness Crab (or Whole Cooked Dungeness Crab) 1 lb (yields ~4–6 oz picked meat) $8.99 sale (1 lb)
• Organic Leeks 1 bunch (use 1 large or 2 small leeks) $3.99
• Organic Lacinato Kale 1 small bunch (about 4 packed cups chopped) $2.79
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $1.99
• Simple Truth Organic® Baby Dill 2 tbsp chopped (optional but great) $2.49
• Lemon 1 (not listed)
• Spaghetti or linguine 6 oz (about 170 g) (not listed)
• Olive oil 1 tbsp (not listed)
• Butter 1 tbsp (not listed)
• Heavy cream (or half-and-half) 1/3 cup (or 1/2 cup half-and-half) (not listed)
• Parmesan 1/3 cup, finely grated (not listed)
• Crushed red pepper flakes Pinch (optional) (not listed)
• Salt & black pepper To taste (not listed)

Instructions

1. Prep: If using whole crab, pick the meat (aim for ~4–6 oz). Slice leeks thin; rinse well to remove grit. Strip kale from stems and chop. Mince garlic. Zest and juice the lemon.
2. Stove: Bring a pot of well-salted water to a boil. Cook pasta until just al dente.
3. Stove: While pasta cooks, heat olive oil + butter in a large skillet over medium heat. Add leeks with a pinch of salt; cook until soft and sweet, 6–8 minutes.
4. Stove: Add garlic (and a pinch of chile flakes if using) and cook 30 seconds. Add kale and a splash of water; cover and wilt 2 minutes, then uncover and cook 1–2 minutes more.
5. Stove: Lower heat. Stir in cream, lemon zest, and 1–2 tbsp lemon juice. Simmer gently 1–2 minutes to lightly thicken.
6. Stove: Add drained pasta (reserve 1/2 cup pasta water). Toss with Parmesan, loosening with pasta water as needed to make it glossy.
7. Finish: Fold in crab meat gently just to warm through (don’t overcook). Taste and adjust salt, pepper, and lemon. Top with dill and extra Parmesan if you like.