Careme Recipes

Ingredients

• Certified Angus Beef Tri Tip Steak (2 Steak per Pack) 1 to 1.25 lb tri-tip (use 12–16 oz for 2 servings; freeze the rest) $11.99 (sale)
• Fresh Brussels sprouts 12 oz, halved $3.99/lb (reg)
• Carrots 10 oz, cut into 3-inch batons $1.69/lb (reg)
• Garlic 3 cloves (2 smashed for roasting, 1 minced for sauce) $1.50 (reg)
• Parsley 1/2 bunch (about 1/3 cup chopped) $1.69 (reg)
• Pompeii® Lemon Juice 2 tbsp $2.99 (reg)
• Olive oil 2 tbsp, divided
• Chicken broth 1/4 cup (optional, for pan drizzle) $1.99 (sale, Simple Truth Organic 32 oz)
• Salt 1 1/4 tsp, divided
• Black pepper 1 tsp, divided
• Smoked paprika (optional) 1/2 tsp

Instructions

1. Heat oven: Set oven to 425°F.
2. Roast the veg (oven): On a sheet pan, toss halved Brussels sprouts (12 oz) and carrots (10 oz) with 1 tbsp olive oil, 2 smashed garlic cloves, 3/4 tsp salt, 1/2 tsp pepper, and smoked paprika (optional). Roast 20–28 minutes, tossing once, until browned and tender.
3. Season tri-tip: Pat tri-tip dry. Season all over with 1/2 tsp salt and 1/2 tsp pepper (add a little extra pepper if you like). If your tri-tip is thicker on one end, consider tying it with kitchen twine for more even cooking.
4. Sear (stove): Heat an oven-safe skillet (cast iron ideal) over medium-high until very hot. Add 1 tbsp olive oil. Sear tri-tip 2–3 minutes per side (including edges) until well-browned.
5. Finish (oven): Move the skillet to the 425°F oven. Roast until internal temp hits 125–130°F for medium-rare or 130–135°F for medium, about 8–15 minutes depending on thickness. (Tri-tip varies a lot—use a thermometer if possible.)
6. Rest: Transfer tri-tip to a cutting board and rest 10 minutes (important for juiciness).
7. Quick lemon–parsley pan drizzle: Return the hot skillet to medium heat. Add 1 minced garlic clove and cook 20–30 seconds. Add 2 tbsp lemon juice and 1/4 cup chicken broth (optional) and scrape up browned bits. Simmer 30–60 seconds, then stir in chopped parsley. Taste and adjust salt/pepper.
8. Slice correctly: Slice tri-tip AGAINST the grain—often the grain changes direction, so look closely and rotate the roast as needed.
9. Serve: Plate sliced tri-tip with roasted Brussels sprouts and carrots; spoon the lemon–parsley drizzle over the beef.

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Thighs Griller Pack BIG DEAL! 1 lb (use ~12 oz / 3–4 thighs for 2 servings; freeze the rest) $4.49 (sale)
• Spice World™ Fresh Peeled Ginger Bag 1 tbsp finely grated $3.99 (reg)
• Garlic 2 cloves, minced or grated $1.50 (reg)
• Organic limes 1 lime (about 2 tbsp juice) $1.29 each (reg)
• Soy sauce 2 1/2 tbsp
• Honey or brown sugar 1 tbsp (helps the glaze lacquer on the grill)
• Organic baby bok choy 12 oz (3–4 small), halved lengthwise $3.99/lb (reg)
• Olive oil 1 1/2 tbsp, divided
• Cuties® Mandarin Clementine Oranges (or any mandarin) 2 (segments for salad; optional 1–2 tbsp juice for dressing)
• Cucumber 1, thinly sliced $0.99 (reg)
• Salt 3/4 tsp, divided
• Black pepper 1/2 tsp, divided
• Red pepper flakes (optional) Pinch

Instructions

1. Portion the thighs: From the 1 lb pack, use ~12 oz (3–4 boneless skinless thighs) for 2 servings. Freeze remaining thighs in a labeled bag.
2. Make the glaze/marinade: In a bowl, whisk 2 1/2 tbsp soy sauce, 1 tbsp grated ginger, 2 grated/minced garlic cloves, 2 tbsp lime juice, and 1 tbsp honey/brown sugar. Add a pinch of red pepper flakes if you like heat.
3. Marinate: Add the thighs and turn to coat. Let sit 15–30 minutes (or up to 8 hours refrigerated).
4. Prep bok choy: Halve bok choy lengthwise. Toss with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper.
5. Prep the salad: Slice cucumber thinly. Peel the mandarins and separate into segments. Toss cucumber + mandarin with 1/2 tbsp olive oil, a small squeeze of lime (optional), and a pinch of salt.
6. Grill the thighs: Preheat grill to medium-high. Oil grates. Grill thighs 5–7 minutes per side, moving to a slightly cooler spot if flare-ups happen, until 165°F internal. During the last 1–2 minutes, brush on a little extra marinade to build a glossy glaze (don’t use marinade that’s been in contact with raw chicken unless it’s boiled first).
7. Grill the bok choy: Grill cut-side down 2–3 minutes until nicely charred, then flip and grill 1–2 minutes more until tender-crisp.
8. Rest + serve: Rest chicken 3–5 minutes, then slice. Serve with grilled bok choy and the clementine–cucumber salad.

Ingredients

• Fresh steelhead trout fillet 12 oz (for 2 portions) $8.99 (sale)
• Yukon Gold potatoes 12 oz (about 2 medium), cut into 3/4-inch chunks $1.49/lb (reg)
• Organic rapini 10–12 oz, tough stems trimmed $3.99 (reg)
• Garlic 2 cloves, thinly sliced $1.50 (reg)
• Lemon juice (bottled) 2 tbsp $2.99 (reg)
• Simple Truth Organic thyme 1 tsp leaves (or 1/2 tsp dried thyme) $2.79 (reg)
• Olive oil 2 tbsp, divided
• Butter 1 tbsp
• Chicken broth 1/3 cup $1.99 (sale, Simple Truth Organic 32 oz)
• Salt 1 tsp, divided (plus more to taste)
• Black pepper 1/2 tsp, plus more to taste
• Red pepper flakes (optional) Pinch

Instructions

1. Prep the potatoes: cut 12 oz Yukon Gold potatoes into 3/4-inch chunks; rinse briefly and drain.
2. Cook the potatoes (stove): add the potato chunks to a saucepan, cover with cold water by 1 inch, and stir in 1/2 tsp salt. Bring to a boil, then simmer 10–12 minutes until tender. Drain, then toss with 1 tbsp olive oil and a few grinds of black pepper; cover to keep warm.
3. Prep the fish: pat 12 oz steelhead trout very dry. Season flesh side with 1/2 tsp salt and 1/2 tsp black pepper.
4. Sear the steelhead (stove): heat a large skillet over medium-high heat. Add 1 tbsp olive oil. Place trout skin-side down and press gently for 20 seconds so the skin contacts the pan. Cook 4–5 minutes until the skin is crisp and the color has risen about 2/3 of the way up the sides. Flip and cook 1–2 minutes more (target medium). Transfer to a plate, skin-side up.
5. Make the lemon–thyme pan sauce: lower heat to medium. Add 1 tbsp butter and 2 sliced garlic cloves to the same skillet; cook 30–45 seconds until fragrant. Add 1/3 cup chicken broth and scrape up browned bits. Simmer 1–2 minutes, then stir in 2 tbsp lemon juice and 1 tsp thyme leaves. Taste and adjust salt/pepper.
6. Cook the rapini: add 10–12 oz trimmed rapini to the skillet with the sauce. Toss and cook 2–3 minutes until bright green and tender-crisp. Add a pinch of red pepper flakes if using.
7. Serve: plate the potatoes and rapini. Set the steelhead on top or alongside and spoon the lemon–thyme pan sauce over the fish (keep skin exposed for maximum crispness).