Careme Recipes

Ingredients

• Simple Truth® Natural Grass Fed Angus Beef Top Sirloin Steak (8 oz each) 2 steaks (16 oz total) $11.99 per 8 oz (sale)
• Kroger® Brussels Sprouts BIG DEAL! (24 oz bag) 12 oz (about half the bag) $6.00 per 24 oz bag
• Organic Russet Potatoes 1 lb, peeled and cut into chunks $1.79 per lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, minced $2.79 per pack
• Organic Jumbo Yellow Onions 1/4 medium onion (about 2 oz), minced $2.19 per lb
• Unsalted butter 3 tbsp (plus 1 extra tbsp optional for richer mash)
• Whole milk or cream 1/3 cup (warmed)
• Olive oil 2 tbsp, divided
• Beef broth 1/2 cup
• Dijon mustard 1 tsp
• Fresh rosemary or thyme 1 tsp, chopped
• Kosher salt & black pepper to taste

Instructions

1. Prep the produce and steak. Peel and chunk potatoes. Trim and halve Brussels sprouts. Mince onion and garlic. Pat steaks very dry; season generously with salt and pepper.
2. Roast the sprouts. Heat oven to 425°F. Toss Brussels sprouts with 1 tbsp olive oil, salt, and pepper on a sheet pan. Roast until browned and tender, 18–20 minutes, shaking once.
3. Cook the potatoes. Cover potatoes with cold salted water in a pot. Bring to a boil and simmer until knife-tender, 12–15 minutes. Drain well; return to pot with 2 tbsp butter and warm milk. Mash until smooth; season with salt and pepper. Keep warm.
4. Sear the steaks. Heat a cast-iron or heavy skillet over medium-high with 1 tbsp olive oil. Sear steaks 2–3 minutes per side until a deep crust forms. Transfer skillet to the 425°F oven for 3–6 minutes to desired doneness (125–130°F for medium-rare). Rest steaks on a plate, tented with foil.
5. Make a quick pan sauce. Return skillet to medium heat. Add 1 tbsp butter, minced onion, and half the garlic; sauté 1 minute. Whisk in Dijon and beef broth; simmer 2–3 minutes to reduce slightly. Stir in herbs; adjust salt and pepper.
6. Finish and serve. Stir remaining garlic into the hot mash for a garlicky kick (or sauté briefly in 1 tsp butter first for milder flavor). Slice steaks and spoon pan sauce over. Serve with roasted Brussels sprouts and the mash.

Ingredients

• Fresh Wild Mussels (never frozen; sustainably sourced) 1.5 lb, scrubbed and debearded $4.99 per lb (sale)
• Organic Russet Potatoes 1.5 lb, cut into 1/3-inch fries $1.79 per lb
• Organic Leeks (2–3 per bunch) 1 small leek (white/light green only), thinly sliced $5.49 per lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, sliced $2.79 per pack
• Simple Truth Organic® Baby Dill 2 tbsp, chopped (or parsley) $2.79 per 0.5 oz
• Unsalted butter 3 tbsp, divided
• Olive oil 1.5 tbsp
• Dry hard cider 1 cup
• Kosher salt & black pepper to taste

Instructions

1. Prep fries. Heat oven to 450°F. Soak cut potatoes in cold water 10 minutes to remove starch; drain and pat very dry.
2. Bake fries. Toss fries with 1 tbsp olive oil, salt, and pepper on a parchment-lined sheet. Bake 25–30 minutes, flipping once, until crisp and browned. Toss with 1 tbsp melted butter and a pinch of dill if desired.
3. Clean mussels. Discard any cracked shells or mussels that stay open when tapped. Rinse, scrub, and pull off beards.
4. Start the mussels. In a large pot or deep sauté pan over medium, melt 2 tbsp butter with 1/2 tbsp olive oil. Add sliced leeks and garlic; cook until soft and fragrant, 3–4 minutes; season lightly.
5. Steam. Pour in dry cider; bring to a boil. Add mussels, cover, and steam 5–7 minutes, shaking the pan once, until most shells open. Discard any that stay closed.
6. Finish and serve. Stir in chopped dill and black pepper. Ladle mussels and broth into bowls. Serve immediately with the oven fries for dipping.

Ingredients

• Large Peeled & Deveined Shrimp Raw 31/40 12 oz (from a 1 lb pack), thawed and patted dry $7.99 per lb (sale)
• Organic Butternut Squash 1 lb, peeled and 3/4-inch dice $1.99 per lb
• Organic Baby Bok Choy 1/2 lb, halved lengthwise then sliced $3.99 per lb
• Organic Jumbo Yellow Onions 1/2 small onion, thinly sliced $2.19 per lb
• Organic Ginger Root 1-inch piece, finely grated $5.99 per lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, minced $2.79 per pack
• Simple Truth Organic® Thai Basil (optional) A small handful for garnish $2.79 per 0.5 oz
• Red curry paste 2 tbsp
• Coconut milk 1 can (13.5 oz)
• Fish sauce 1 tbsp
• Brown sugar 1 tsp
• Jasmine rice 1 cup uncooked (about 3 cups cooked)
• Neutral oil 1 tbsp
• Kosher salt & black pepper to taste

Instructions

1. Start rice. Rinse jasmine rice until water runs mostly clear; cook per package directions and keep warm.
2. Prep produce. Peel and cube squash. Slice bok choy. Slice onion; mince garlic; grate ginger. Toss shrimp with a pinch of salt and pepper.
3. Build the curry base. Heat oil in a wide pot over medium. Sauté onion 2–3 minutes until translucent. Stir in garlic and ginger for 30 seconds. Add red curry paste and cook 1 minute to bloom.
4. Simmer squash. Stir in coconut milk and 1/2 cup water; bring to a gentle simmer. Add squash and cook uncovered 12–15 minutes until just tender.
5. Finish with shrimp and greens. Add shrimp and bok choy; simmer 3–4 minutes until shrimp are pink and just cooked. Season with fish sauce and brown sugar; adjust salt and heat to taste.
6. Serve. Spoon curry over fluffy jasmine rice and garnish with torn Thai basil (if using).