Careme Recipes

Ingredients

• Beef Choice Angus Tri Tip Roast (1 Roast) 1 lb $10.99 sale
• Fresh Brussels Sprouts 12 oz (about 3/4 lb) $3.99
• Fresh Large D'Anjou Pear - Each 1 large pear $1.99 sale
• Organic Jumbo Sweet Onion 1 medium (about 8 oz) $2.49/lb
• Olive oil 2 tbsp, divided
• Kosher salt 1 tsp, plus more to taste
• Black pepper 1/2 tsp, plus more to taste
• Garlic 2 cloves, minced
• Balsamic vinegar 3 tbsp
• Dijon mustard 2 tsp
• Beef broth or water 1/3 cup
• Butter (optional, for finishing sauce) 1 tbsp
• Fresh thyme or rosemary (optional) 1 tsp leaves (or 1/2 tsp dried)

Instructions

1. Prep: Heat oven to 425°F. Set a rimmed sheet pan in the oven while it heats (helps the sprouts brown). Pat tri-tip very dry.
2. Prep Brussels: Trim and halve Brussels sprouts. Toss with 1 tbsp olive oil, 1/2 tsp salt, and pepper. Carefully spread on the hot sheet pan cut-side down. Roast 18–22 minutes, flipping once, until deeply browned and tender.
3. Prep pear/onion: While sprouts roast, thin-slice onion. Cut pear into 1/2-inch slices (no need to peel).
4. Sear beef (stove): Season tri-tip all over with remaining 1/2 tsp salt and pepper. Heat a heavy oven-safe skillet over medium-high. Add 1 tbsp olive oil. Sear tri-tip 3–4 minutes per side until well-browned.
5. Finish in oven: Transfer skillet to oven (same 425°F) and roast 8–12 minutes until 125–130°F internal for medium-rare (or to your liking). Move steak to a plate and rest 10 minutes.
6. Make pear-balsamic pan sauce (stove): Put skillet back on medium. Add onion and cook 3–4 minutes until starting to soften. Add garlic and thyme/rosemary; cook 30 seconds. Add balsamic, Dijon, and broth/water; scrape up browned bits. Add pear slices; simmer 3–5 minutes until pears are just tender and sauce lightly coats a spoon. Swirl in butter if using; taste and adjust salt/pepper.
7. Serve: Slice tri-tip against the grain. Spoon pear-onion sauce over steak. Plate with the crispy Brussels sprouts.

Ingredients

• Rockfish Fillet (Wild Caught Fresh) 12 oz (2 small fillets) $5.99 sale
• Simple Truth Organic® Russet Potatoes 12–14 oz (about 2 medium potatoes) $4.49
• Organic Spinach 5–6 oz
• Organic Jumbo Yellow Onions 1/2 medium onion, thin-sliced $2.19/lb
• Olive oil 3 tbsp, divided
• Lemon 1 (zest + 2 tbsp juice)
• Garlic 2–3 cloves, minced
• Dried oregano 1 tsp
• Smoked paprika (optional) 1/2 tsp
• Kosher salt 3/4 tsp, divided
• Black pepper 1/2 tsp
• Capers or chopped olives (optional but great) 1 tbsp

Instructions

1. Prep: Heat oven to 450°F. Line a sheet pan with foil for easy cleanup.
2. Roast potatoes: Cut potatoes into 3/4-inch chunks (no need to peel). Toss with 1 1/2 tbsp olive oil, 1/2 tsp salt, pepper, and paprika (if using). Roast 20–25 minutes, tossing once, until browned and tender.
3. Season fish: Pat rockfish dry. Sprinkle with remaining 1/4 tsp salt, pepper, oregano, and lemon zest.
4. Sear fish (stove): Heat a nonstick or stainless skillet over medium-high. Add 1 tbsp olive oil. Sear rockfish 2–3 minutes per side (depending on thickness) until opaque and flaky. Squeeze over 1 tbsp lemon juice at the end; remove to a plate.
5. Warm spinach “potato salad” (stove): Lower heat to medium. Add remaining 1/2 tbsp olive oil and sliced onion; cook 2–3 minutes. Add garlic and cook 30 seconds. Add spinach and a pinch of salt; toss until just wilted, 30–60 seconds.
6. Toss: Add roasted potatoes to the skillet with spinach/onion. Add remaining 1 tbsp lemon juice and capers/olives if using. Toss and taste for salt/pepper.
7. Serve: Plate the warm potato-spinach mix and top with rockfish.

Ingredients

• Kroger® Mild Italian Style Pork Meatballs 12 oz (about 10–12 meatballs) $5.00 sale
• Organic Acorn Squash 1 medium (about 1.5–2 lb) $1.99/lb
• Fresh Organic On the Vine Tomatoes (or grape tomatoes) 12 oz, chopped $3.99/lb (or $4.79/10 oz grapes)
• Organic Jumbo Sweet Onion 1/2 medium, finely diced $2.49/lb
• Garlic 3 cloves, minced
• Olive oil 2 tbsp, divided
• Kosher salt 1/2 tsp (plus to taste)
• Black pepper 1/2 tsp
• Crushed red pepper flakes (optional) Pinch
• Italian seasoning or dried oregano 1 tsp
• Simple Truth Organic® Thai Basil Container (or any basil) A small handful, torn $2.79
• Parmesan (optional) 2 tbsp, grated
• Balsamic vinegar or a pinch of sugar (optional) 1 tsp balsamic OR 1/2 tsp sugar

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan with foil or parchment.
2. Roast squash: Halve acorn squash lengthwise and scoop out seeds. Brush cut sides with 1 tbsp olive oil; season with salt and pepper. Place cut-side down and roast 25–30 minutes until very tender (a fork should slide in easily).
3. Start sauce (stove): While squash roasts, heat 1 tbsp olive oil in a skillet over medium. Add onion and cook 3–4 minutes until softened. Add garlic, red pepper flakes (if using), and Italian seasoning; cook 30 seconds.
4. Simmer meatballs + tomatoes: Add chopped tomatoes and a pinch of salt. Cook 5 minutes, stirring, until juicy. Nestle in meatballs. Cover and simmer 8–10 minutes, stirring once or twice, until meatballs are hot throughout and sauce thickens. Stir in basil. Taste and balance with 1 tsp balsamic (or a pinch of sugar) if the tomatoes are sharp.
5. Assemble: Flip squash halves cut-side up. Use a spoon to gently widen the center a bit if needed. Spoon meatballs and sauce into each squash half. Top with Parmesan if using.
6. Serve: Two squash halves total = 2 servings (one half per person), with extra sauce spooned over.