Careme Recipes

Ingredients

• Certified Angus Beef Boneless Ribeye Steak Value Pack (About 2 per Package) 2 steaks, ~8 oz each (about 1 lb total) $17.99 sale (reg $23.99)
• Kroger® Brussels Sprouts Halves 12 oz $3.99
• Sweet onion (Peruvian Gold) 1/2 onion, finely sliced $5.49 (3 lb bag)
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79
• Olive oil (pantry) 2 Tbsp
• Butter (pantry) 2 Tbsp, divided
• Beef broth (pantry) 1/2 cup
• Red wine (optional, pantry) 1/3 cup (or replace with more broth + 1 tsp vinegar)
• Balsamic or red wine vinegar (pantry) 1 tsp
• Black pepper & salt (pantry) to taste
• Fresh rosemary/thyme (optional) 1 small sprig

Instructions

1. Heat oven to 425°F. Toss Brussels sprouts with 1 Tbsp olive oil, salt, and pepper; spread cut-side down on a sheet pan. Roast 18–25 minutes, shaking once, until deeply browned and tender.
2. Meanwhile, pat ribeyes dry. Salt generously (pepper later to avoid scorching). Let sit at room temp while sprouts roast.
3. Heat a heavy skillet over medium-high until very hot. Add 1 Tbsp olive oil. Sear steaks 3–4 minutes per side (for ~1-inch thick) to medium-rare/medium. During the last minute, add 1 Tbsp butter and optional herb sprig; baste. Transfer steaks to a plate to rest 5–8 minutes.
4. Reduce heat to medium. In the same skillet, add onion; cook 2–3 minutes. Add garlic 30 seconds.
5. Deglaze with wine (if using) and simmer 1–2 minutes. Add broth; simmer 3–5 minutes until slightly reduced. Stir in vinegar. Off heat, whisk in remaining 1 Tbsp butter for gloss. Taste and adjust salt/pepper.
6. Slice steak or serve whole. Plate with roasted Brussels and spoon pan sauce over steak.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 12 oz (2 fillets) $4.99 sale (reg $9.99)
• Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz $4.49
• Organic Carrots Bunch 1 bunch (~6–7 carrots) $2.99
• Sweet onion (Peruvian Gold) 1/2 onion, finely diced $5.49 (3 lb bag)
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79
• Simple Truth Organic® Baby Dill 2 Tbsp chopped (or use parsley if you have it) $2.79
• Olive oil (pantry) 2 1/2 Tbsp
• Butter (pantry, optional) 1 Tbsp
• Lemon (pantry/optional) 1/2 lemon (or 1 Tbsp vinegar)
• Salt & black pepper (pantry) to taste
• Breadcrumbs (pantry, optional) 2 Tbsp for a crunchy topping

Instructions

1. Heat oven to 425°F. Line a sheet pan.
2. Prep carrots: scrub and cut into sticks. Toss with 1 Tbsp olive oil, salt, pepper. Roast 15 minutes to get a head start.
3. Make mushroom topping: in a skillet on medium-high, heat 1 Tbsp olive oil. Sauté mushrooms 4–5 minutes until browned. Add onion; cook 2 minutes. Add garlic 30 seconds. Stir in dill, a squeeze of lemon (or splash of vinegar), and optional breadcrumbs. Turn off heat; stir in optional 1 Tbsp butter for richness. Season to taste.
4. Add fish: move carrots to one side of the sheet pan. Place rockfish on the other side; drizzle with remaining 1/2 Tbsp olive oil and season with salt/pepper.
5. Top & bake: spoon mushroom mixture over fish. Bake 10–14 minutes (depending on thickness) until fish flakes and is opaque.
6. Serve fish with carrots; add extra lemon at the table.

Ingredients

• Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs Griller Pack BIG DEAL! 1 to 1 1/4 lb $3.99 sale (reg $5.99)
• Organic Green Cabbage 1 small cabbage (you’ll use ~1/2–2/3) $2.49/lb
• Sweet onion (Peruvian Gold) 1 onion, sliced $5.49 (3 lb bag)
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $2.79
• Simple Truth Organic® Roma Tomatoes 2 tomatoes, diced (or use pantry canned tomatoes if you have) $3.99
• Olive oil (pantry) 1 Tbsp
• Chicken broth (pantry) 1 cup
• Tomato paste (pantry, optional) 1 Tbsp
• Smoked paprika (pantry) 1 tsp
• Dried oregano (pantry) 1 tsp
• Red pepper flakes (pantry, optional) pinch
• Salt & black pepper (pantry) to taste
• Butter (pantry, optional) 1 Tbsp to finish

Instructions

1. Optional but better: quickly brown thighs on the stove. Heat a skillet with 1 Tbsp olive oil over medium-high; sear thighs 2 minutes per side. (If skipping, just season well.)
2. Slow cooker: add onion, tomatoes, garlic, broth, tomato paste (if using), paprika, oregano, and pepper flakes. Nestle chicken thighs in. Season with salt and pepper.
3. Cook on LOW 4–5 hours (or HIGH 2–3) until very tender.
4. Shred chicken in the cooker with two forks; let it sit 10 minutes uncovered to thicken slightly. Skim excess fat if desired. Optional: stir in 1 Tbsp butter for a silky finish.
5. Cabbage ribbons (stove): thinly slice cabbage. Sauté in a wide pan with a splash of water and a pinch of salt 4–6 minutes until just tender (still has texture).
6. Serve ragu over warm cabbage ribbons (or over mashed/roasted Yukon golds if you want it heartier).

Ingredients

• Certified Angus Beef Choice Top Round Steak (1 Steak) 12–14 oz steak (serves 2) $7.99 sale (reg $11.99)
• Kroger® Brussels Sprouts Halves 12 oz $3.99
• Organic Yukon Gold Potatoes 3/4 lb (optional if you want extra starch) OR skip if you prefer just sprouts $4.99
• Sweet onion (Peruvian Gold) 1/2 small onion, sliced $5.49 (3 lb bag)
• Garlic (pantry or from bulbs) 1–2 cloves, minced $2.79 (bulbs)
• Olive oil (pantry) 2 1/2 Tbsp
• Dijon mustard (pantry) 1 1/2 Tbsp
• Worcestershire sauce (pantry, optional) 1 tsp
• Beef broth or water (pantry) 1/3 cup
• Butter (pantry) 1 Tbsp
• Salt & black pepper (pantry) to taste
• Smoked paprika or chili flakes (pantry, optional) pinch

Instructions

1. Prep: Heat oven to 425°F. Pat steak dry; season generously with salt and pepper. If using potatoes, cut into 1-inch chunks. Toss Brussels (and potatoes if using) with 2 Tbsp olive oil, salt, pepper, and optional paprika.
2. Oven: Roast Brussels (and potatoes) on a sheet pan, cut-side down for sprouts, 20–25 minutes, shaking once, until browned and tender.
3. Stove: While veg roasts, heat a skillet over medium-high with 1/2 Tbsp olive oil. Sear steak 3–5 minutes per side (depending on thickness) to medium-rare/medium. Move steak to a plate to rest.
4. Pan sauce: Lower heat to medium. Add onion to the same skillet; cook 2–3 minutes. Add garlic 30 seconds. Stir in broth/water, Dijon, and Worcestershire (if using); simmer 2 minutes, scraping browned bits.
5. Finish: Whisk in butter to gloss the sauce. Taste and adjust salt/pepper. Slice steak against the grain.
6. Serve: Plate roasted Brussels (and potatoes if using), fan steak over top, spoon warm mustard pan sauce.