Careme Recipes

Ingredients

• Atlantic Salmon Center Cut 8 oz
• Roma tomatoes 3
• Peeled garlic 2 cloves
• Parsley small handful
• Olive oil 2 tbsp
• Salt & pepper to taste

Instructions

1. Buy pre-cut: swap whole Roma tomatoes for a fresh diced tomato tub (or pre-cut tomatoes) to skip chopping.
2. Go thinner: ask for thinner salmon portions or cut the 8 oz piece into 2 thinner cutlets so it cooks ~1–2 minutes faster.
3. One-pan sequencing: start tomatoes first (medium-high, 2–3 minutes) while salmon is being patted/seasoned, then push sauce to the side and sear salmon in the same pan.
4. Use garlic paste/tube: if you have it, replace minced cloves with ~1 tsp garlic paste (no mincing).
5. Skip parsley chopping: tear parsley leaves with your hands; it’s fast and works fine.
6. Use a splatter screen + higher heat: keeps you cooking confidently at medium-high without making a mess, which shortens sauce reduction time.

Ingredients

• Chopped kale bag 1 (5 oz)
• Sliced mushrooms 8 oz
• Peeled garlic 2 cloves
• Lime 1
• Olive oil 1.5 tbsp
• Salt & pepper to taste

Instructions

1. Use the hottest pan you have: a wide skillet heats faster and browns mushrooms quicker (more surface area).
2. Don’t crowd: if your skillet is small, cook mushrooms in 2 quick batches (they brown faster than if they steam).
3. Pre-sliced mushrooms only: avoid whole mushrooms—slicing is the slowest part of this dish.
4. Garlic shortcut: use garlic paste or pre-minced garlic to eliminate mincing time.
5. Microwave boost: microwave the kale bag (opened) 30–45 seconds to jump-start wilting, then finish in the pan.
6. Lime shortcut: roll the lime hard on the counter first; it releases juice faster so you don’t need a juicer.

Ingredients

• Raw shrimp 1 lb
• Asparagus 1 lb
• Peeled garlic 2 cloves
• Lemon 1
• Olive oil 2 tbsp
• Salt & pepper to taste

Instructions

1. Buy pre-peeled/deveined shrimp: biggest time saver. If it’s shell-on, consider switching to a peeled option next time.
2. Sheet-pan alternative (often faster than grilling): roast at 450°F on one pan—start asparagus 6 minutes, add shrimp, roast 5–6 minutes more. No grill preheat or outdoor setup.
3. If grilling: preheat while you prep; keep lid closed so it reaches temp faster.
4. Skip mincing: use garlic paste/pre-minced garlic.
5. Bundle asparagus: grill in a foil packet or on a grill basket so you don’t have to manage individual spears.
6. Use zest + juice efficiently: zest lemon directly over the bowl, then cut and squeeze—no extra tools to wash.
7. Marinate in the bag: toss shrimp/asparagus with oil/seasoning inside a large zip bag; shake and dump onto grill/pan (less cleanup).