Careme Recipes

Ingredients

• Salmon sockeye fillet 1 lb $11.99/lb sale
• Butternut squash 1 lb $1.49/lb
• Organic kale or kale bunch 1 bunch or 1 ct $2.49-2.99
• Garlic 2 cloves $1.50 each
• Jumbo yellow onion 1/2 lb $1.49/lb
• Fresh lemon 1 lemon $1.69 each or lemon juice $2.50
• Olive oil 2 tbsp pantry
• Salt and black pepper to taste pantry
• Optional rosemary or thyme 1 tsp chopped $2.79

Instructions

1. Prep 1 lb salmon sockeye fillet ($11.99/lb sale) by patting it dry and cutting into 2 portions. Peel and cube 1 lb butternut squash ($1.49/lb) into 3/4-inch pieces. Strip and chop 1 bunch kale (about $2.49-$2.99), thinly slice 1/2 lb jumbo yellow onion (about $0.75), mince 2 garlic cloves from 1 garlic bulb ($1.50 each), and cut 1 lemon ($1.69 each) in half.
2. Heat the oven to 425°F. Toss the 1 lb cubed butternut squash with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and if using, 1 tsp chopped rosemary or thyme ($2.79). Spread on a sheet pan and roast for 15 minutes.
3. After the squash has roasted 15 minutes, push it to one side of the pan or use a second pan. Add the 2 salmon portions, rub with 1 tsp olive oil, season with 1/2 tsp salt and 1/4 tsp black pepper, and squeeze over half the lemon. Roast the salmon and squash together for 10-12 minutes, until the salmon flakes easily and the squash is tender and browned.
4. While the salmon cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add the 1/2 lb sliced yellow onion and cook 4-5 minutes until softened. Add the 2 minced garlic cloves and cook 30 seconds. Add the chopped kale with 2 tbsp water, 1/4 tsp salt, and a pinch of black pepper. Cover and cook 3 minutes, then uncover and sauté 2-3 minutes more until tender.
5. Plate the roasted 1 lb salmon with the full pan of squash and the garlicky kale. Serve with the remaining half lemon squeezed over the top.

Ingredients

• Raw shrimp 1 lb $7.99/lb sale
• Bok choy 1 lb $2.49/lb
• Sliced baby bella or white mushrooms 8 oz $2.79-3.99
• Ginger root 1 1/2 tbsp minced $4.99/lb
• Garlic 2 cloves $1.50 each
• Green onions 1 bunch $1.50 each
• Yellow onion 1/2 lb $1.49/lb
• Chicken broth 1/2 cup $1.79 sale
• Rice or potatoes 2 servings cooked pantry or from list
• Oil 1 1/2 tbsp pantry
• Salt and black pepper to taste pantry

Instructions

1. Prep 1 lb raw shrimp ($7.99/lb sale) by peeling if needed and patting dry. Halve and chop 1 lb bok choy ($2.49/lb), slice 8 oz mushrooms (about $2.79-$3.99 if not pre-sliced), mince 1 1/2 tbsp fresh ginger from ginger root ($4.99/lb), mince 2 garlic cloves from 1 garlic bulb ($1.50 each), slice 1 bunch green onions ($1.50), and thinly slice 1/2 lb yellow onion (about $0.75).
2. If serving with starch, cook 2 servings rice or prepare 2 servings potatoes now according to what you have available. Keep warm.
3. Heat a large skillet or wok over medium-high heat with 1 tbsp oil. Add the 1 lb shrimp in a single layer, season lightly with salt and black pepper, and cook 1-2 minutes per side until just pink. Remove to a plate.
4. Add the remaining 1/2 tbsp oil to the skillet. Add the 1/2 lb sliced yellow onion and cook 2 minutes. Add the 8 oz mushrooms and cook 3-4 minutes until browned. Stir in the 1 1/2 tbsp minced ginger and 2 minced garlic cloves; cook 30 seconds.
5. Add the 1 lb chopped bok choy and 1/2 cup chicken broth ($1.79 sale for 32 oz). Cover and cook 2 minutes until the stems begin to soften. Uncover, return the shrimp to the pan, and add half the sliced green onions. Cook 1-2 minutes more until everything is hot and the liquid lightly coats the vegetables.
6. Taste and adjust with salt and black pepper. Serve the ginger shrimp and vegetables over 2 servings cooked rice or alongside potatoes, and scatter the remaining sliced green onions on top.

Ingredients

• Pork tenderloin 1 lb $3.99/lb sale
• Asparagus 1 lb $4.99/lb sale
• Russet or Yukon gold potatoes 1 lb $1.29-1.49/lb
• Garlic 3 cloves $1.50 each
• Lemon 1 $1.69 each
• Yellow onion 1/2 lb optional for pan juices $1.49/lb
• Olive oil 2 tbsp pantry
• Salt and black pepper to taste pantry
• Optional rosemary or thyme 1 tsp chopped $2.79

Instructions

1. Prep 1 lb pork tenderloin ($3.99/lb sale) by trimming any silver skin. Cut 1 lb potatoes ($1.29-$1.49/lb) into 1-inch pieces, trim 1 lb asparagus ($4.99/lb sale), mince 3 garlic cloves from 1 garlic bulb ($1.50 each), thinly slice 1/2 lb yellow onion if using (about $0.75), and zest and halve 1 lemon ($1.69 each).
2. Heat the oven to 425°F. Toss the 1 lb potatoes with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and if using 1 tsp chopped rosemary or thyme ($2.79). Spread on a sheet pan and roast for 20 minutes.
3. After the potatoes have roasted 20 minutes, toss the 1 lb trimmed asparagus with 1 tsp olive oil, a pinch of salt, and a pinch of black pepper. Add the asparagus to the sheet pan and continue roasting 10-12 minutes, until the potatoes are crisp and the asparagus is tender.
4. While the vegetables roast, season the 1 lb pork tenderloin with 1/2 tsp salt, 1/4 tsp black pepper, and half the lemon zest. Heat 2 tsp olive oil in an oven-safe skillet over medium-high heat. Sear the pork 2-3 minutes per side until browned.
5. If using the 1/2 lb sliced yellow onion, add it around the pork and cook 2 minutes until it begins to soften. Transfer the skillet to the oven and roast the pork for 10-14 minutes, until it reaches 145°F in the center.
6. Move the pork to a cutting board and rest 5 minutes. Place the skillet back on the stove over low heat, add the 3 minced garlic cloves, and stir 30 seconds. Squeeze in the juice of half the lemon plus 2 tbsp water to make quick pan juices.
7. Slice the rested 1 lb pork tenderloin and serve with the roasted potatoes and asparagus. Spoon over the lemon-garlic pan juices and finish with the remaining lemon squeezed to taste.