Careme Recipes

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off (or similar large raw shrimp) 8 oz (about 16–20 shrimp), thawed if frozen $7.99–10.99 / lb on sale; you’ll use ~1/2 lb
• Bay scallops or sea scallops (optional, can replace with more shrimp) 4 oz, patted dry ~$9.99–14.99 / lb
• Dried linguine (or spaghetti) 5–6 oz (about 150–170 g) —
• Simple Truth Organic® Sliced Baby Bella or White Mushrooms 4 oz, sliced (about half a package) $3.69–3.99 / 8 oz
• Organic Kale or Organic Lacinato Kale 2 packed cups, stems removed, thinly sliced $2.79 / bunch or bag
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs) 3 cloves, finely minced $1.99–6.99 / lb
• Organic Jumbo Yellow Onion 1/2 medium, thinly sliced $1.49 / lb
• Dry white wine (Pinot Gris, Sauvignon Blanc, or similar) 1/3 cup —
• Low‑sodium chicken or vegetable broth 1/2 cup —
• Unsalted butter 2 Tbsp, divided —
• Extra‑virgin olive oil 2 Tbsp, divided —
• Red pepper flakes 1/4–1/2 tsp, to taste —
• Lemon 1 (zest and juice) —
• Fresh parsley (optional) 2 Tbsp, chopped —
• Salt and freshly ground black pepper To taste —

Instructions

1. Prep the ingredients: Bring a large pot of salted water to a boil for the pasta. Peel and devein shrimp if needed, leaving tails on or off as you like. Pat shrimp (and scallops, if using) very dry with paper towels and season lightly with salt and pepper. Slice mushrooms, onion, and kale. Mince garlic. Zest the lemon, then cut it in half.
2. Cook the pasta: Add linguine to the boiling salted water and cook until just al dente (usually 1–2 minutes less than package directions). Reserve 1 cup of starchy pasta water, then drain and set aside.
3. Sear the shellfish: Heat a large wide skillet over medium‑high heat. Add 1 Tbsp olive oil and 1 Tbsp butter. When hot and foamy, add shrimp in a single layer (and scallops if using; you may need to sear in 2 batches). Sear 1–2 minutes per side until just opaque and lightly golden. Transfer to a plate; tent loosely with foil.
4. Sauté the vegetables: In the same skillet, lower heat to medium. Add remaining 1 Tbsp olive oil. Add sliced onion and mushrooms with a pinch of salt. Sauté 5–6 minutes, stirring, until softened and lightly browned, scraping up browned bits. Stir in minced garlic and red pepper flakes; cook 30 seconds until fragrant.
5. Wilt the greens and build the sauce: Add sliced kale to the skillet with a pinch of salt and 2–3 Tbsp of the reserved pasta water. Toss and cook 2–3 minutes until wilted and tender. Pour in the white wine, scraping up any browned bits, and let simmer 2–3 minutes until reduced by about half. Add the broth and simmer another 2–3 minutes until slightly thickened.
6. Finish the sauce: Stir in remaining 1 Tbsp butter and the lemon zest. Add 1–2 Tbsp lemon juice (to taste). Season the sauce with salt and plenty of black pepper. If it tastes flat, add a splash more lemon juice.
7. Combine with pasta and shellfish: Add the drained linguine and half the shrimp/scallops to the skillet. Toss well over low heat, adding more reserved pasta water a splash at a time until the sauce silky‑coats the pasta. Gently fold in remaining shellfish so they stay plump and not overcooked. Warm through 1 minute.
8. Serve: Taste and adjust seasoning with salt, pepper, and lemon. Sprinkle with chopped parsley if using, and an extra drizzle of good olive oil. Divide between two warm bowls and serve immediately.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) – ask for a whole small fish or 1.25 lb fillet with skin 1 whole small rockfish (1.25–1.5 lb) or skin‑on fillet of similar weight ~$9.99 / lb
• Organic Yukon Gold Potatoes (or Simple Truth Organic® Yukon Gold Potatoes) 3/4 lb (about 3–4 small potatoes), cut in 1/2‑inch wedges $4.99 / 3 lb bag
• Baby Organic Broccoli or Organic Broccoli Bunch 1 small bunch, florets cut into bite‑size pieces, stems sliced $2.99–3.49 / bunch
• Organic Jumbo Yellow Onion 1/2 large, thinly sliced $1.49 / lb
• Fennel bulb (if available; optional but great with fish) 1 small bulb, core trimmed, thinly sliced —
• Organic Garlic 3 cloves, thinly sliced —
• Lemon 1 large, sliced into thin rounds (plus another for serving if desired) —
• Fresh herbs – mix of dill (Simple Truth Organic® Baby Dill if on sale) and parsley or thyme About 1/4 cup loosely packed, plus extra sprigs for cavity ~$2.49 / bunch or package
• Extra‑virgin olive oil 3–4 Tbsp, divided —
• Dry white wine or fish stock (optional but recommended) 1/4 cup —
• Salt and freshly ground black pepper To taste —
• Red pepper flakes (optional) Pinch —
• Butter (optional, for richness) 1 Tbsp, cut into small bits —

Instructions

1. Prep and preheat: Heat oven to 425°F (220°C). Line a rimmed baking sheet with parchment or lightly oil it. If using a whole fish, have your fishmonger clean and scale it. Pat the fish very dry with paper towels, inside and out. If using a large fillet, check for pin bones and remove.
2. Season the vegetables: In a large bowl, toss potato wedges, broccoli, sliced onion, and fennel (if using) with 2 Tbsp olive oil, half the sliced garlic, 1/2 tsp salt, and pepper. Spread in an even layer on the prepared baking sheet, leaving a space in the center for the fish.
3. Start roasting the vegetables: Roast the vegetables alone for 12–15 minutes until the potatoes start to color and the broccoli is just beginning to soften.
4. Season the fish: While the vegetables start, drizzle the fish (whole or fillet) with 1–2 Tbsp olive oil and rub it in. Season generously with salt and pepper inside and out (or on both sides of the fillet). Stuff the cavity of a whole fish with lemon slices, herb sprigs, and a little sliced garlic. For a fillet, scatter herbs and a few lemon slices on top.
5. Nestle fish onto tray: Remove the tray from the oven, toss the vegetables, and make a space in the center. Lay down a few lemon slices and herb sprigs, then place the fish on top (this keeps the underside from sticking and perfumes it). Scatter remaining lemon slices and garlic over and around the fish. Sprinkle a pinch of red pepper flakes if using. Dot the top of the fish with small bits of butter if you’d like extra richness.
6. Add moisture: Pour the white wine or a splash of fish stock/broth around (not over) the fish so it doesn’t wash off the seasoning. This will create a light, flavorful jus.
7. Roast the fish: Return tray to oven. Roast 12–18 minutes depending on thickness and whether it’s whole or a fillet. As a guide, plan about 8–10 minutes per inch of thickness at the thickest part. The fish is done when it flakes easily and is just opaque in the center (internal temperature 130–135°F for moist flesh). Avoid overcooking.
8. Rest and finish: Remove from oven and let fish rest 5 minutes; the carryover heat will finish cooking. Taste a potato and a piece of broccoli; if they need a touch more salt or pepper, sprinkle over while hot. Spoon some of the pan juices over the fish and vegetables. Scatter with more fresh herbs.
9. Serve: For a whole fish, use two spoons to lift the fillets off the bones and portion onto two plates, adding roasted potatoes, broccoli, fennel, and onions to each, plus extra pan juices and lemon wedges on the side.

Ingredients

• Choice Cross Rib Beef Chuck Roast or Choice Beef Chuck Roast 1.5–2 lb roast (you’ll have some leftovers, or extra‑generous servings) about $8.99–10.99 / lb on sale
• Organic Yukon Gold Potatoes or Simple Truth Organic® Russet Potatoes 1 lb, cut into 1‑inch chunks $4.99 / 3 lb bag or $1.69 / lb for russets
• Organic Carrots Bunch or Simple Truth Organic® Whole Carrots Bag 3 medium, peeled and cut into thick 1‑inch chunks $2.50 / bunch or $2.99 / 2 lb bag
• Organic Jumbo Yellow Onions 1 large, cut into thick wedges $1.49 / lb
• Organic Garlic 4 cloves, minced —
• Fresh rosemary and/or thyme 2 tsp finely chopped (plus extra sprigs if you have them) —
• Dijon mustard 2 Tbsp —
• Worcestershire sauce (optional, for savory depth) 1 Tbsp —
• Beef broth or low‑sodium stock 3/4 cup —
• Extra‑virgin olive oil 3 Tbsp, divided —
• Kosher salt About 1.5–2 tsp, divided (adjust to taste) —
• Freshly ground black pepper 1–1.5 tsp, divided —
• Butter (optional, for finishing) 1 Tbsp —

Instructions

1. Bring meat to room temp and preheat: Take the beef roast out of the fridge 30–45 minutes before cooking so it roasts more evenly. Heat oven to 375°F (190°C).
2. Season and sear the beef: Pat the roast dry with paper towels. Season all over with 1–1.5 tsp salt and 1 tsp black pepper. Heat a large, oven‑safe skillet or Dutch oven on the stove over medium‑high heat. Add 1 Tbsp olive oil; when shimmering, sear the roast on all sides until deeply browned, 3–4 minutes per side. Transfer roast to a plate.
3. Mix the herb‑mustard rub: In a small bowl, combine minced garlic, chopped rosemary/thyme, Dijon mustard, Worcestershire (if using), and 1 Tbsp olive oil into a paste.
4. Prep the vegetables: In the now‑empty roasting pan or a separate roasting pan, add potato chunks, carrot pieces, and onion wedges. Toss with remaining 1 Tbsp olive oil, 1/2 tsp salt, and a few grinds of pepper. Spread into an even layer, leaving a spot in the center for the meat.
5. Coat the roast: Place the seared beef on the vegetables. Brush or rub the herb‑mustard paste all over the top and sides of the roast. Pour the beef broth into the pan around (not on top of) the roast to keep the bottom moist and create pan juices.
6. Roast in the oven: Transfer the pan to the oven, uncovered. Roast about 45–60 minutes for a 1.5–2 lb roast, or until the thickest part reaches about 135°F for medium‑rare to 140–145°F for medium, checking with an instant‑read thermometer. Stir the vegetables once halfway through so they brown evenly and baste them with some pan juices if they look dry.
7. Rest the meat: When the roast reaches your desired temperature, remove the pan from the oven. Transfer the beef to a cutting board, tent loosely with foil, and rest at least 15 minutes. The internal temperature will rise by 5–10°F and the juices will redistribute.
8. Finish the vegetables and pan juices: While the beef rests, return the pan of vegetables and juices to the stove over medium heat (or leave in the warm oven if already tender). If the veg need more tenderness or color, cook another 5–10 minutes, tossing occasionally. Skim excess fat from the surface of the pan juices if desired. For a richer finish, swirl in 1 Tbsp butter into the hot juices and season to taste with salt and pepper.
9. Slice and serve: Slice the roast across the grain into 1/4–1/2 inch slices. Divide roasted potatoes, carrots, and onions between two plates (you’ll likely have extra for leftovers) and top with slices of beef. Spoon warm pan juices over everything and garnish with extra herb sprigs if you have them.