Careme Recipes

Ingredients

• Boneless Flat Iron Beef Steak (1 steak) ~12–16 oz (aim for 1 steak for 2) $13.99/lb
• Simple Truth Organic® Whole White Mushrooms (or Baby Bellas) 8 oz, sliced (if not pre-sliced) $3.00 (8 oz)
• Organic Broccoli Bunch ~12 oz (about 1 small bunch), cut into long florets $3.19/lb
• Simple Truth Organic® Red Potatoes 12 oz (about 5–7 small), smashed $3.99 (3 lb)
• Organic Jumbo Yellow Onion 1/2 medium, thinly sliced $1.49/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $1.99 (3 ct)
• Fresh rosemary or thyme (optional but great) 1–2 tsp chopped (or 2 sprigs)
• Butter 1–2 tbsp
• Olive oil 2–3 tbsp, divided
• Beef broth or water 1/3 cup
• Worcestershire or soy sauce (optional) 1 tsp
• Lemon (optional) 1/2 lemon, for finishing broccoli
• Kosher salt & black pepper to taste

Instructions

1. Prep the oven and potatoes: heat oven to 450°F. Cut 12 oz red potatoes in half (or quarters if larger). Put potatoes in a small pot, cover with cold salted water, and boil 10–12 minutes until just tender.
2. Dry and season the steak: pat ~12–16 oz flat iron steak very dry. Season both sides with 1 tsp kosher salt and plenty of black pepper. Let it sit at room temp while you finish potatoes.
3. Smash and roast the potatoes: drain potatoes and let steam-dry 2 minutes. Spread on a sheet pan, drizzle with 1 tbsp olive oil, sprinkle with salt/pepper, then smash each potato with a mug or spatula. Roast at 450°F for 20–25 minutes, flipping once, until crisp-edged.
4. Roast the broccoli: toss ~12 oz broccoli florets with 1 tbsp olive oil, salt, and pepper. Add to the sheet pan for the last 12–15 minutes of the potato roast (or use a second pan) until browned at tips and tender-crisp. Finish with a squeeze of 1/2 lemon if using.
5. Sear the steak (stove): heat a cast-iron or heavy skillet over medium-high heat. Add 1 tbsp olive oil. Sear steak 3–5 minutes per side (depending on thickness) until deep brown; aim for 125–130°F for medium-rare. Transfer steak to a plate and rest 8–10 minutes.
6. Make the mushroom pan sauce (stove): in the same skillet, lower heat to medium. Add 1 tbsp butter and 8 oz sliced mushrooms. Cook 6–8 minutes, stirring occasionally, until browned and their moisture cooks off. Add 1/2 thinly sliced onion and cook 3–4 minutes until soft.
7. Finish the sauce: add 3 minced garlic cloves and 1–2 tsp chopped rosemary/thyme; cook 30 seconds. Add 1/3 cup beef broth (or water) and 1 tsp Worcestershire/soy (optional). Scrape up browned bits and simmer 2–3 minutes. Swirl in 1 more tbsp butter if you want it glossy; taste and adjust salt/pepper.
8. Slice and serve: slice rested steak against the grain. Spoon mushroom sauce over. Serve with roasted smashed potatoes and roasted broccoli.

Ingredients

• Boneless Skinless Fresh Chicken Thighs ~1 lb (2–3 thighs) $4.49/lb
• Organic Ginger Root 1 tbsp freshly grated $3.99/lb
• Organic Garlic 2 cloves, minced $6.99/lb
• Organic Napa Cabbage ~1 lb (about 1/2 medium head), cut into 2 wedges $2.99/lb
• Organic Cucumber 1, thinly sliced $1.29 each
• Fresh Organic On the Vine Tomatoes (or Campari) 2 medium tomatoes, chopped $3.29/lb (or $4.99/12 oz Campari)
• Soy sauce 3 tbsp
• Lime (or lemon) 1, juiced
• Honey or brown sugar (optional) 1–2 tsp
• Neutral oil (avocado/canola) 2 tbsp, divided
• Sesame oil (optional) 1 tsp
• Cooked rice (optional starch) 1 cup cooked for 2 (about 1/2 cup dry)
• Kosher salt & black pepper to taste
• Crushed red pepper or sriracha (optional) to taste

Instructions

1. Prep (and rice if using): if serving with rice, start 1/2 cup dry rice now to yield ~1 cup cooked. Pat dry ~1 lb chicken thighs and season lightly with black pepper (go easy on salt because soy sauce is salty).
2. Make the ginger-soy glaze: in a bowl, whisk 3 tbsp soy sauce, juice of 1 lime, 1 tbsp grated ginger, 2 minced garlic cloves, 1–2 tsp honey/brown sugar (optional), 1 tbsp neutral oil, and 1 tsp sesame oil (optional).
3. Marinate briefly: toss chicken thighs with half the glaze and let sit 10–15 minutes while you prep veg. Reserve remaining glaze for finishing (don’t reuse raw-chicken marinade).
4. Prep the cabbage and salad: cut ~1 lb napa cabbage into 2 wedges (keep core intact). Rub cabbage with 1 tbsp neutral oil and a pinch of pepper. In a bowl, combine 1 thinly sliced cucumber + 2 chopped tomatoes + a squeeze of lime + pinch of salt and crushed red pepper (optional).
5. Grill the chicken: preheat grill to medium-high (about 400–450°F). Grill chicken thighs 5–7 minutes per side until nicely charred and 165°F internal.
6. Grill the cabbage: while chicken rests, grill cabbage wedges 2–3 minutes per cut side until charred, then move to cooler part of grill 2–4 minutes to soften slightly. Sprinkle with a tiny pinch of salt and a squeeze of lime.
7. Glaze and serve: warm the reserved glaze in a small pan on the stove for 1–2 minutes to simmer (or brush on chicken during the last minute on the grill). Serve grilled chicken with charred napa cabbage, cucumber-tomato salad, and rice if using.

Ingredients

• Whole Cooked Dungeness Crab ~1–1.25 lb whole (or enough picked meat for 2) $15.99/lb
• Organic Spaghetti Squash 1 medium (about 2–2.5 lb) $1.99/lb
• Organic Lacinato Kale (or Organic Kale) 1 bunch, stems removed, sliced $2.79
• Simple Truth Organic® Garlic Bulbs 4 cloves, thinly sliced, divided $1.99 (3 ct)
• Lemon 1 (zest + juice)
• Olive oil 2 tbsp
• Butter 2–3 tbsp
• Crushed red pepper (optional) pinch
• Dry white wine or broth (optional) 2 tbsp
• Kosher salt & black pepper to taste

Instructions

1. Oven prep: heat oven to 425°F. Carefully halve 1 medium spaghetti squash lengthwise and scoop out seeds. Rub cut sides with 1 tbsp olive oil and a pinch of salt/pepper. Place cut-side down on a sheet pan and roast 30–40 minutes until tender (a knife slides in easily).
2. Prep crab: while squash roasts, crack ~1–1.25 lb cooked Dungeness crab and pick the meat into a bowl. Check for shell bits. (If you bought pre-picked meat, use ~8–10 oz.)
3. Sauté the kale (stove): heat 1 tbsp olive oil in a skillet over medium heat. Add 2 cloves sliced garlic and cook 30 seconds. Add 1 bunch sliced kale with a pinch of salt and 2 tbsp water. Cover 2 minutes to steam, then uncover and cook 3–5 minutes until tender and glossy. Season with pepper; keep warm.
4. Make lemon-garlic crab butter (stove): in a clean skillet over low-medium heat, melt 2–3 tbsp butter. Add remaining 2 cloves sliced garlic and a pinch of crushed red pepper (optional); cook 30–45 seconds. Add zest of 1 lemon, then add crab meat and 2 tbsp white wine/broth (optional). Warm gently 2–3 minutes—don’t boil. Finish with juice of 1 lemon and black pepper; taste for salt.
5. Shred squash and assemble: flip the roasted spaghetti squash and use a fork to rake into strands. Toss strands with a small pinch of salt and a drizzle of olive oil if needed. Divide squash between two bowls, spoon lemon-garlic crab over top, and serve with the sautéed kale on the side.