Careme Recipes

Ingredients

• Pacific Cod Fillet Wild Caught (sustainably sourced) ~12 oz, cut into 2 pieces $10.99/lb
• Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, sliced $3.50 (sale)
• Organic Jumbo Yellow Onions 1/2 medium, thinly sliced $1.49/lb
• Organic Collard Greens 8–10 oz, stems removed, leaves sliced $2.99/16 oz
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99/3 ct
• All-purpose flour 3 tbsp (for dredging)
• Paprika 1/2 tsp
• Neutral oil (canola/avocado) 3 tbsp, divided
• Butter (optional) 1 tbsp (or use more oil)
• Chicken/veg broth or water 1/3 cup
• Dijon mustard (optional) 1 tsp (adds depth; not “mustardy”)
• Kosher salt 1 tsp, divided
• Black pepper 1/2 tsp

Instructions

1. Pat cod very dry. Season with 1/2 tsp salt and 1/2 tsp pepper.
2. On a plate, mix flour + paprika + a pinch of salt. Lightly dredge cod on both sides and shake off excess.
3. Heat a large skillet over medium-high with 2 tbsp neutral oil. Cook cod 3–4 minutes per side until golden and just cooked through. Transfer to a plate.
4. Lower heat to medium. Add 1 tbsp oil (and 1 tbsp butter if using). Sauté onions 3 minutes; add mushrooms and cook 6–8 minutes until browned.
5. Add garlic and cook 30 seconds. Stir in 1/3 cup broth (and 1 tsp Dijon if using). Simmer 1–2 minutes to make a glossy pan sauce. Taste and adjust salt.
6. In a second pan (or after removing mushrooms), sauté collard greens with a splash of water, a pinch of salt, and a little oil until tender, 4–6 minutes.
7. Serve cod topped with the mushroom-onion ragout, with collards on the side.

Ingredients

• Pacific Cod Fillet Wild Caught (sustainably sourced) ~12 oz (2 portions) $10.99/lb
• Organic Baby Bok Choy (or Organic Bok Choy) 8–10 oz, halved lengthwise $2.99–$3.49/lb
• Organic Ginger Root 2 tsp, finely grated $3.99/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, grated or minced $1.99/3 ct
• Soy sauce 1 1/2 tbsp
• Rice vinegar 2 tsp
• Toasted sesame oil 1 tsp
• Honey or sugar 1 tsp
• Neutral oil 1 tsp
• Black pepper 1/4 tsp
• Sesame seeds (optional) 1 tsp

Instructions

1. Heat oven to 400°F.
2. Make glaze: mix soy sauce, rice vinegar, sesame oil, honey, grated ginger, garlic, neutral oil, and pepper.
3. Cut 2 large pieces of parchment (or foil). Place bok choy on each, then set cod on top. Spoon glaze over cod and a little over bok choy.
4. Fold packets tightly (crimp edges) to seal in steam. Place on a sheet pan.
5. Bake 10–14 minutes (depending on thickness) until cod flakes easily.
6. Open carefully (hot steam). Spoon the juices over fish and bok choy. Top with sesame seeds if using.

Ingredients

• Pacific Cod Fillet Wild Caught (sustainably sourced) ~12 oz $10.99/lb
• Organic Green Cabbage (or Organic Red Cabbage) 3 packed cups, thinly sliced $1.69–$1.99/lb
• Organic Long English Cucumber 1/2, thinly sliced $2.49 each
• Simple Truth Organic® Fresh Avocados Bag 1 avocado, sliced $4.99/4 ct
• Lime 1 (juice + wedges)
• Plain yogurt or sour cream 3 tbsp
• Cumin 1 tsp
• Smoked paprika 1 tsp
• Garlic powder 1/2 tsp
• Kosher salt 1 tsp, divided
• Neutral oil 1 1/2 tbsp, divided
• Corn or flour tortillas 6 small

Instructions

1. Make slaw: toss cabbage + cucumber with lime juice, 3 tbsp yogurt/sour cream, 1/4 tsp salt, and a splash of water to loosen. Fold in half the avocado (cubed) for creaminess; reserve the rest for topping.
2. Pat cod dry and cut into taco-sized pieces. Mix cumin, smoked paprika, garlic powder, 3/4 tsp salt. Rub onto cod.
3. Heat a skillet over medium-high with 1 tbsp oil. Cook cod 2–3 minutes per side until blackened in spots and flaky.
4. Warm tortillas in a dry pan 20–30 seconds per side.
5. Assemble: tortilla + slaw + cod + remaining avocado slices. Finish with extra lime wedges.

Ingredients

• Simple Truth® Natural Fresh Chicken Drumsticks ~1.25 lb (about 4 drumsticks) $2.99/lb
• Brussels sprouts 12 oz, trimmed and halved (in-season in WA)
• Organic Yukon Gold Potatoes 12 oz (about 2 medium), cut into 1-inch chunks $3.99/3 lb
• Organic Jumbo Yellow Onion 1/2 medium, sliced $1.49/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, grated or minced $1.99/3 ct
• Dijon or whole-grain mustard 2 1/2 tbsp
• Maple syrup 1 1/2 tbsp
• Apple cider vinegar 1 tbsp
• Olive oil 2 1/2 tbsp, divided
• Smoked paprika 1 tsp
• Black pepper 1/2 tsp
• Kosher salt 1 tsp, divided (plus more to taste)

Instructions

1. Heat oven to 425°F. Set a rack in the upper third. Line a sheet pan with foil for easy cleanup.
2. Prep potatoes and sprouts: cut 12 oz Yukon gold potatoes into 1-inch chunks; trim and halve 12 oz Brussels sprouts; slice 1/2 medium onion.
3. Season the veg: toss the potatoes, Brussels sprouts, and onion with 1 1/2 tbsp olive oil, 1/2 tsp kosher salt, and 1/2 tsp black pepper. Spread out on the sheet pan, leaving space for chicken.
4. Make the glaze: in a bowl, whisk 2 1/2 tbsp mustard, 1 1/2 tbsp maple syrup, 1 tbsp apple cider vinegar, 2 grated garlic cloves, 1 tsp smoked paprika, and 1 tbsp olive oil.
5. Coat the chicken: pat ~1.25 lb chicken drumsticks dry. Rub all over with the glaze and place on the pan (skin-side up where possible).
6. Roast 20 minutes. Pull the pan, flip/turn the veg for even browning, and brush any remaining glaze over the drumsticks.
7. Roast 15–20 minutes more, until the thickest drumstick hits 175°F and the potatoes are tender and browned. If you want extra-crispy skin, broil 1–2 minutes at the end (watch closely).
8. Rest chicken 5 minutes. Taste veg and add a pinch more salt if needed. Serve drumsticks with Brussels sprouts + potatoes and the sticky pan juices spooned over top.

Ingredients

• Choice Beef Chuck Roast ~1.25 lb $8.99–$8.99/lb (varies on list)
• Organic Carrots Bunch 2 medium carrots, peeled and cut into 1-inch chunks $2.50
• Organic Jumbo Yellow Onions 1/2 large onion, sliced $1.49/lb
• Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, halved $3.50 (sale)
• Tomato paste 2 tbsp
• Beef stock 1 1/2 cups
• Dry red wine (or extra stock) 1/2 cup
• Worcestershire sauce 1 tbsp
• Bay leaf 1
• Dried thyme 1 tsp (or 1 tbsp fresh if you have it)
• Kosher salt 1 tsp (plus more to taste)
• Black pepper 1/2 tsp
• Organic Russet Potatoes 1 to 1 1/4 lb, peeled and cut into 2-inch chunks $1.69/lb
• Milk (or broth) 1/4 cup (more as needed)
• Butter or olive oil 2 tbsp
• Optional: parsley or chives 1 tbsp, chopped

Instructions

1. Prep the beef: pat ~1.25 lb chuck roast dry and season with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Optional but worth it (stove step, 8 minutes): heat a skillet over medium-high with 1 tbsp oil. Sear chuck roast 3–4 minutes per side until browned. (If you’re slammed, you can skip searing and still get good results.)
3. Build the slow cooker: add 1/2 sliced onion, 2 chopped carrots, and 8 oz halved baby bella mushrooms to the slow cooker. Place the chuck roast on top.
4. Mix the braising liquid: whisk 1 1/2 cups beef stock, 1/2 cup red wine (or more stock), 2 tbsp tomato paste, 1 tbsp Worcestershire, 1 bay leaf, and 1 tsp dried thyme. Pour over the roast and vegetables.
5. Cook: cover and cook on LOW 7–8 hours or HIGH 4–5 hours, until the beef shreds easily.
6. Make mashed potatoes near the end: peel and chunk 1 to 1 1/4 lb russet potatoes. Boil in salted water until very tender, 15–18 minutes. Drain well.
7. Mash: mash potatoes with 2 tbsp butter (or olive oil) and 1/4 cup milk (add more as needed). Season with salt and pepper to taste.
8. Finish the beef: remove bay leaf. Shred or slice the roast. If the sauce is thin, ladle some into a small pot and simmer 5–8 minutes to reduce, or stir in a quick slurry (1 tsp cornstarch + 1 tbsp cold water) and cook until glossy.
9. Serve: spoon mash onto plates, top with beef and plenty of mushroom-carrot gravy. Finish with 1 tbsp chopped parsley/chives if you’ve got it.