Careme Recipes

Ingredients

• Rockfish Fillet (Wild Caught Fresh) 12–14 oz (2 fillets) $5.99/lb (sale)
• Simple Truth Organic® Broccoli and Cauliflower 1 bag (use ~12–16 oz) $4.89 (16 oz)
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs) 2 cloves, minced $2.79/3 ct (or $6.99/lb)
• Lemon 1 (2 tbsp juice + optional zest)
• Capers 1 1/2 tbsp (optional but recommended)
• Chicken stock or water 1/4 cup
• Olive oil 1 1/2 tbsp, divided
• Salt and black pepper to taste

Instructions

1. Pat fish dry; season with salt and pepper.
2. Sauté broccoli/cauliflower: heat 2 tsp oil in a skillet over medium-high. Add veg + pinch salt + 2 tbsp water; cover 2 minutes, then uncover and cook 4–6 minutes until tender-crisp. Transfer to plates.
3. In the same skillet, heat 1 tsp oil over medium-high. Sear rockfish 2–4 minutes per side (depending on thickness) until it flakes easily. Transfer to a plate.
4. Lower heat to medium. Add remaining oil, then garlic; cook 30 seconds. Add stock/water and capers; simmer 1 minute, scraping browned bits.
5. Finish with lemon juice (and zest). Taste and adjust salt/pepper.
6. Serve fish topped with pan sauce alongside the sautéed veg.

Ingredients

• DRAPER VALLEY FARMS® Bone In Split Chicken Breasts 1.25–1.5 lb total (2 split breasts) $4.49/lb
• Organic Leeks (bunch) 1 large leek (or 2 small), cleaned and sliced $5.49/lb
• Simple Truth Organic® Sliced Baby Bella Mushrooms (or Whole White Mushrooms) 8 oz $4.79 (8 oz)
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs) 2 cloves, minced $2.79/3 ct
• Lemon 1/2 (1 tbsp juice)
• Olive oil 1 tbsp
• Chicken stock or water 1/3 cup
• Salt, black pepper, dried thyme (or rosemary) to taste (about 1 tsp thyme)

Instructions

1. Heat oven to 425°F. Pat chicken dry; season generously with salt, pepper, and thyme.
2. In a roasting pan or sheet pan with edges, toss leeks and mushrooms with olive oil, pinch of salt, and pepper. Spread into an even bed.
3. Nestle chicken on top of the veg (skin-side up). Add stock/water to the pan (keeps it moist and makes a light pan juice).
4. Roast 30–40 minutes, until chicken reaches 165°F and veg is tender. If skin isn’t browned, broil 1–2 minutes at the end (watch closely).
5. Rest chicken 5 minutes. Stir garlic into the hot pan juices/veg for 30 seconds (residual heat cooks it), then add lemon juice; taste and adjust seasoning.
6. Serve chicken over the leek-mushroom mixture with the light pan juices spooned over.

Ingredients

• Live Manila Clams (sustainably sourced) 2 lb, scrubbed and rinsed $7.99/lb (sale)
• Simple Truth Organic® Roma Tomatoes (or Fresh Organic On the Vine Tomatoes) 12–16 oz, chopped $3.99 (16 oz)
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs) 3 cloves, thinly sliced $2.79/3 ct
• Organic Jumbo Yellow Onion 1/2 small onion, thinly sliced $2.19/lb
• White wine or chicken/veg stock 1/2 cup
• Olive oil 1 tbsp
• Red pepper flakes (optional) pinch
• Lemon 1/2 (1–2 tbsp juice)
• Salt and black pepper to taste
• Optional: butter lettuce or romaine hearts (side salad) 1 small salad $3.99 (butter lettuce) or $5.49 (romaine hearts)

Instructions

1. Prep clams: Scrub and rinse; discard any cracked clams or any that remain open when tapped.
2. In a large pot over medium, warm olive oil. Add onion and cook 3–4 minutes until softened. Add garlic and optional red pepper flakes; cook 30 seconds.
3. Add tomatoes and a pinch of salt; cook 3–5 minutes until they start to break down.
4. Pour in wine/stock and bring to a simmer. Add clams, cover, and steam 5–8 minutes, shaking pot once or twice, until clams open.
5. Turn off heat; stir in lemon juice and black pepper. Discard any clams that didn’t open.
6. Serve in bowls with plenty of broth. Pair with a simple green salad (or a small side of roasted potatoes if you want).