Careme Recipes

Ingredients

• Mahi Mahi Wild Caught Fillet 12 oz (about 2 fillets) sale $6.99/lb
• Kabocha squash 1 lb, seeded and cut into 1-inch wedges (skin on is fine) $1.29/lb
• Fresh Green Beans - Bag 8 oz, trimmed $2.19/lb
• Organic Italian Parsley 2 Tbsp finely chopped, plus extra for garnish $1.99 each
• Organic Garlic 3 cloves, minced (divided) $6.99/lb
• Lemon 1 (zest and juice) plus wedges for serving
• Olive oil 3 Tbsp total
• Crushed red pepper (optional) Pinch
• Kosher salt & black pepper To taste

Instructions

1. Heat oven to 425°F for the squash. Toss kabocha with 1 Tbsp olive oil, salt, and pepper. Spread on a sheet pan and roast 20–25 minutes, flipping once, until tender and caramelized.
2. Meanwhile, heat grill or grill pan to medium-high. Mix zest and juice of 1 lemon with 1 minced garlic clove, 1 Tbsp olive oil, parsley, pinch of chili flakes, 1/2 tsp salt, and pepper. Pat fish dry, brush with half the lemon-herb mixture; reserve the rest.
3. Sauté green beans: In a skillet over medium heat, add 1 Tbsp olive oil and 2 minced garlic cloves. Cook 30 seconds, add green beans, 2 Tbsp water, salt, and pepper. Cover and steam-sauté 4–5 minutes until crisp-tender; uncover and cook 1–2 minutes more to reduce. Keep warm.
4. Grill fish 3–4 minutes per side (to 130–135°F for medium). Rest 2 minutes, then spoon remaining lemon-herb sauce over the top.
5. Plate fish with roasted squash and green beans. Garnish with extra parsley and lemon wedges.

Ingredients

• Hand Trimmed Boneless Skinless Fresh Chicken Breast 12 oz (1 large or 2 small breasts), thinly sliced sale $3.99/lb
• Organic Russet Potatoes 1.25 lb, peeled and cubed $1.69/lb
• Kroger Fuji Apples – 3 Pound Bag (use 2 apples) 2 medium, cored and sliced $3.99/bag
• Organic White Onions 1/2 onion, thinly sliced $1.79 each
• Organic Kale (16 oz) 4 oz, stemmed and chopped $2.79 each
• Organic Garlic 3 cloves, minced (divided) $6.99/lb
• Olive oil 2 Tbsp, divided
• Butter 2 Tbsp (plus more to taste)
• Milk (or broth) 1/4–1/3 cup for mashing
• Dijon mustard 1 Tbsp
• Apple cider vinegar 1–2 tsp
• Thyme (fresh or dried) 1 tsp
• Kosher salt & black pepper To taste

Instructions

1. Start potatoes: Cover cubed russets with cold salted water. Boil until very tender, 12–15 minutes. Drain, return to pot with 1 Tbsp butter, 1 minced garlic clove, and milk; mash creamy. Season to taste and keep warm.
2. Chicken: Season sliced chicken with 1/2 tsp salt and pepper. Heat 1 Tbsp olive oil in a large skillet over medium-high. Sear chicken 3–4 minutes until just cooked. Transfer to a plate.
3. In the same skillet, add 1 Tbsp olive oil, onion, and apples with a pinch of salt. Cook 4–5 minutes until lightly caramelized. Add remaining minced garlic, thyme, and cook 30 seconds.
4. Return chicken to pan with Dijon and vinegar; toss 30–60 seconds to glaze. Fold in kale and cook 1–2 minutes until just wilted. Finish with 1 Tbsp butter. Adjust salt/pepper and a splash more vinegar if desired.
5. Serve chicken-apple-kale over the garlic mashed potatoes.

Ingredients

• Simple Truth® Natural Ground Lamb 12 oz sale $9.49/lb
• Butternut Squash 1 lb, peeled and cut into 3/4-inch cubes $1.49/lb
• Organic Cucumber 1/2 large, finely chopped or grated $1.29 each
• Organic Cilantro 2 Tbsp finely chopped (plus extra for garnish) $1.39 each
• Organic Garlic 3 cloves, minced (divided) $6.99/lb
• Plain Greek yogurt 1 cup
• Lemon 1 (zest and juice) for sauce and kofta
• Ground cumin, coriander, paprika 1 tsp each for kofta; 1/2 tsp cumin for squash
• Olive oil 2 Tbsp total
• Kosher salt & black pepper To taste

Instructions

1. Heat oven to 450°F. Toss squash with 1 Tbsp olive oil, 1/2 tsp cumin, salt, and pepper. Roast 20–25 minutes, turning once, until tender and browned.
2. Kofta mix: Combine lamb, 2 minced garlic cloves, 2 Tbsp chopped cilantro, 1 tsp each cumin/coriander/paprika, 1 tsp lemon zest, 3/4 tsp salt, and pepper. Form 6 small oval logs or patties (about 2 oz each).
3. Switch oven to Broil (high), place rack in top third. Arrange kofta on a foil-lined, lightly oiled sheet. Broil 3–4 minutes per side until nicely browned and 160°F internal (6–8 minutes total).
4. Sauce: Mix yogurt, remaining minced garlic, 1–2 Tbsp lemon juice, chopped cucumber, pinch of salt, and pepper. Add a splash of water if you like it looser.
5. Serve kofta with roasted butternut and dollops of cucumber-yogurt. Garnish with extra cilantro and lemon wedges.