Careme Recipes

Ingredients

• Fresh Rockfish Fillet (Wild Caught Fresh) 1 lb (two 8-oz fillets) $4.99/lb (sale; was $9.99)
• Kroger Brussels Sprouts Halves 12 oz $3.99 for 12 oz
• Organic Russet Potatoes 1 lb, cut into small wedges $1.79/lb
• Organic Carrots (bunch) 2 medium, sliced 1/2-inch thick $2.99 per bunch
• Simple Truth Organic Baby Dill 1 Tbsp, finely chopped $2.79 / 0.5 oz
• Plain Greek yogurt 1/2 cup pantry
• Lemon 1 (zest and juice) pantry
• Garlic 1 small clove, grated pantry
• Olive oil 3 Tbsp pantry
• Kosher salt & black pepper to taste pantry
• Smoked paprika (optional) 1/2 tsp pantry

Instructions

1. Prep and preheat: Heat oven to 450°F. Place a large sheet pan inside to preheat for extra-crispy veggies.
2. Start the potatoes: Toss potato wedges with 1 Tbsp olive oil, salt, and pepper. Carefully spread on the hot sheet pan. Roast 10 minutes.
3. Add winter veg: In a bowl, toss Brussels sprouts and carrot slices with 1 Tbsp olive oil, salt, and pepper. Add to the pan with potatoes, stirring to redistribute. Roast 12–15 minutes until edges are caramelized.
4. Make the lemon-dill yogurt: In a small bowl, combine yogurt, lemon zest, 1–2 tsp lemon juice, grated garlic, dill, a pinch of salt, and 1 tsp olive oil. Adjust lemon/salt to taste and set aside.
5. Season the rockfish: Pat fillets dry. Drizzle lightly with olive oil, season with salt, pepper, and paprika (if using).
6. Roast the fish: Push vegetables to make space and lay rockfish on the sheet pan. Roast 8–10 minutes, until fish flakes easily and reaches 135–140°F internal temperature.
7. Serve: Divide roasted potatoes and veg between two plates, top with rockfish, and spoon lemon-dill yogurt over or alongside. Serve remaining lemon wedges for squeezing.

Ingredients

• Simple Truth Natural Lamb Loin Chops 1 lb (about 4 small chops) $13.49/lb (sale; was $15.99)
• Organic Baby Bok Choy 1 lb, halved lengthwise $2.99/lb
• Garlic 3 cloves, minced pantry
• Fresh rosemary (or dried) 1 Tbsp fresh (or 1 tsp dried), chopped pantry
• Lemon 1 (zest and juice, plus wedges) pantry
• Olive oil 3 Tbsp, divided pantry
• Kosher salt & black pepper to taste pantry
• Red pepper flakes (optional) pinch for bok choy pantry
• Couscous 3/4 cup dry pantry
• Low-sodium chicken broth or water 3/4 cup pantry
• Parsley (or dill) 2 Tbsp, chopped pantry

Instructions

1. Marinate lamb: In a bowl, combine 2 Tbsp olive oil, minced garlic, rosemary, lemon zest, 1/2 tsp salt, and black pepper. Coat lamb chops and let sit 15 minutes at room temp while you heat the grill.
2. Preheat grill: Heat an outdoor grill or grill pan to medium-high. Oil the grates/pan lightly.
3. Prep bok choy: Halve lengthwise. Drizzle with 1 Tbsp olive oil, season with salt, pepper, and a pinch of red pepper flakes if you like heat.
4. Grill lamb: Sear chops 3–4 minutes per side for medium-rare (internal temp ~130°F), or to desired doneness. Transfer to a plate and rest 5 minutes. Squeeze a little lemon juice over the top.
5. Grill bok choy: Place cut-side down 2–3 minutes until lightly charred and tender-crisp. Flip for 1 minute more. Finish with a squeeze of lemon and a pinch of salt.
6. Make quick couscous (stove): Bring broth to a boil in a small pot. Stir in couscous, cover, remove from heat, and rest 5 minutes. Fluff with a fork and stir in parsley, a drizzle of olive oil, a squeeze of lemon, salt, and pepper.
7. Serve: Plate couscous, add grilled bok choy and lamb chops. Garnish with lemon wedges.

Ingredients

• Fresh Wild Mussels (never frozen; sustainably sourced) 2 lb, scrubbed and debearded $4.99/lb (sale; was $12.99)
• Simple Truth Organic Thai Basil 1/3 cup leaves, torn $2.79 / 0.5 oz
• Simple Truth Organic Sliced Shiitake Mushrooms 5 oz $5.99 / 5 oz
• Leek 1 large, white and light green parts thinly sliced ~$2.75 for ~1/2 lb (at $5.49/lb)
• Organic Ginger Root 1 Tbsp, finely minced $5.99/lb
• Garlic 2 cloves, minced pantry
• Red curry paste 1–1.5 Tbsp (to taste) pantry
• Coconut milk 1 (13–14 oz) can pantry
• Fish sauce 1–2 tsp, to taste pantry
• Lime 1 (zest and juice) pantry
• Neutral oil 1 Tbsp pantry
• Jasmine rice 3/4 cup dry (about 2 cups cooked) pantry
• Kosher salt to taste pantry

Instructions

1. Rinse and sort mussels: Scrub, debeard, and discard any cracked shells or ones that don’t close when tapped.
2. Cook rice (stove): Rinse rice. Combine with 1.25 cups water and a pinch of salt. Bring to a boil, cover, reduce to low, and cook 12 minutes. Rest off heat 5 minutes, fluff.
3. Start the broth: In a large pot or Dutch oven over medium heat, warm oil. Sauté leek with a pinch of salt 3–4 minutes until softened. Add ginger and garlic; cook 30 seconds.
4. Add curry and liquids: Stir in red curry paste; cook 30 seconds. Pour in coconut milk, 1/2 cup water, fish sauce, and lime zest. Bring to a lively simmer.
5. Steam mussels: Add mussels, cover, and cook 5–6 minutes, shaking the pot once or twice, until most shells have opened. Discard any that remain closed.
6. Finish: Stir in shiitake and Thai basil; simmer uncovered 1–2 minutes to soften mushrooms and infuse herbs. Add lime juice to taste and adjust fish sauce/salt.
7. Serve: Spoon rice into bowls, ladle mussels and plenty of broth over the top. Garnish with extra basil and lime wedges if desired.