Careme Recipes

Ingredients

• Fresh Wild Mussels (never frozen; sustainably sourced) 1 lb $6.99/lb (sale)
• Simple Truth Organic® Roma Tomatoes 2 medium, diced (about 1 1/2 cups) $3.99/16 oz
• Organic Jumbo Sweet Onion 1/2 onion, thinly sliced $2.49/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced (plus 1 clove for bread) $2.79/3 ct
• Olive oil 2 Tbsp
• Butter (optional) 1 Tbsp
• Dry white wine 1/2 cup
• Chicken or veggie broth (or water) 1/2 cup
• Crushed red pepper flakes Pinch
• Lemon 1/2, cut into wedges
• Parsley (optional) Small handful, chopped
• Crusty bread or baguette 1/2 loaf
• Salt & black pepper To taste
• Optional side: Organic Green Leaf Lettuce 1/2 head (simple salad) $3.49/each

Instructions

1. Prep: Rinse mussels under cold water, scrub shells, and pull off any beards. Discard any that are cracked or won’t close when tapped. Dice tomatoes; slice onion; mince garlic. Heat oven to 425°F for the toast.
2. Make garlic toast: Split bread, rub cut side with 1 garlic clove, drizzle with a little olive oil (or butter). Toast on a sheet pan 6–10 minutes until crisp and browned at the edges.
3. Start the broth: In a large pot with a lid, heat 2 Tbsp olive oil over medium. Add onion, a pinch of salt, and cook 3–4 minutes to soften. Add minced garlic and red pepper flakes; cook 30 seconds.
4. Steam: Add diced tomatoes, wine, and broth. Bring to a lively simmer for 2 minutes. Add mussels, cover, and cook 5–7 minutes, shaking the pot once or twice, until most shells open.
5. Finish: Turn off heat. Stir in 1 Tbsp butter (optional) and black pepper. Taste the broth—add salt only if needed (mussels are naturally salty). Sprinkle parsley if using.
6. Serve: Divide mussels and broth between 2 bowls. Add lemon wedges and plenty of garlic toast for dipping. Optional: quick side salad of torn lettuce with olive oil, lemon, salt, and pepper.

Ingredients

• Beef Choice Bone-In Short Ribs 1 lb (usually 2–3 pieces) $7.99/lb (sale)
• Organic Jumbo Yellow Onions 1/2 large onion, thinly sliced $2.19/lb
• Simple Truth Organic® Whole White Mushrooms 8 oz, sliced $3.79/8 oz
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79/3 ct
• Tomato paste 1 Tbsp
• Smoked paprika 2 tsp
• Dried thyme (or caraway, optional) 1/2 tsp
• Beef broth (or water + bouillon) 1 1/2 cups
• Sour cream or Greek yogurt 2–3 Tbsp
• Flour 1 Tbsp
• Olive oil 1 Tbsp
• Salt & black pepper To taste
• Simple Truth Organic® Gourmet Red Potatoes 1 1/2 lb $4.99/24 oz
• Milk 1/3 cup (for mash)
• Butter 2 Tbsp (for mash)

Instructions

1. Prep: Pat short ribs dry; season well with salt and pepper. Slice onion and mushrooms; mince garlic. Peel potatoes (optional) and cut into 1-inch chunks.
2. Start potatoes: Put potatoes in a pot, cover with cold salted water. Bring to a boil; simmer 12–15 minutes until very tender.
3. Brown the short ribs: Meanwhile, heat 1 Tbsp oil in a heavy pot/Dutch oven over medium-high. Brown short ribs 2–3 minutes per side. Transfer to a plate.
4. Build the stew: Lower heat to medium. Add onion with a pinch of salt; cook 3 minutes. Add mushrooms; cook 4 minutes until they start to brown. Add garlic; cook 30 seconds.
5. Season and simmer: Stir in tomato paste, paprika, thyme, and flour; cook 1 minute. Add broth, scraping up browned bits. Return short ribs to the pot. Cover and simmer gently 25–35 minutes, turning once, until meat is tender (it should pull easily from the bone).
6. Finish sauce: Remove short ribs to a plate. Skim excess fat if needed. Stir in sour cream/yogurt; taste and adjust salt/pepper. If sauce is too thin, simmer uncovered 2–3 minutes.
7. Mash: Drain potatoes well. Mash with butter and milk; salt to taste.
8. Serve: Spoon mash onto plates, top with paprika-mushroom gravy, then add short ribs. (Optional: a simple green salad on the side if you have it.)

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack BIG DEAL! 1 lb (2 medium breasts) $3.99/lb (sale)
• Fresh Large Bartlett Pear 1 large pear, grated or finely chopped $2.99/lb
• Organic Jumbo Yellow Onions 1/4 onion, finely grated (for glaze) + 1/4 onion thinly sliced (for slaw) $2.19/lb
• Ketchup 3 Tbsp
• Apple cider vinegar 1 Tbsp
• Worcestershire or soy sauce 1 tsp
• Smoked paprika 1 tsp
• Chili powder or cayenne Pinch
• Salt & black pepper To taste
• Zucchini 2 medium, halved lengthwise $1.99/lb
• Organic Green Cabbage 2 cups thinly shredded $2.49/lb
• Lime (or lemon) 1
• Olive oil 2 Tbsp
• Honey (optional) 1 tsp (only if pear isn’t sweet)

Instructions

1. Prep: Heat grill to medium-high. Pound chicken to an even thickness (about 3/4-inch) for quick, even cooking. Lightly oil grates.
2. Make quick pear BBQ glaze: In a small saucepan on the stove, combine pear, finely grated onion, ketchup, vinegar, Worcestershire/soy, smoked paprika, pinch of chili, and a pinch of salt. Simmer 6–8 minutes until glossy and thick. Taste—add honey only if needed.
3. Start slaw: Toss shredded cabbage with thin-sliced onion, juice of 1 lime, 1 Tbsp olive oil, salt, and pepper. Let it sit while you grill (it softens and gets juicier).
4. Grill zucchini: Brush zucchini with a little oil, salt, and pepper. Grill cut-side down 3–4 minutes, flip, and grill 2–3 minutes more until charred-tender. Move to a plate.
5. Grill chicken: Season chicken with salt and pepper. Grill 4–6 minutes per side (timing depends on thickness) until cooked through (165°F). During the last 1–2 minutes, brush with pear BBQ glaze and let it caramelize lightly (don’t burn).
6. Serve: Slice chicken, spoon over extra glaze, and plate with grilled zucchini and the cabbage-lime slaw.