Careme Recipes

Ingredients

• Wild Caught Sea Scallops 10/20 10–12 large scallops (about 12 oz total), side muscle removed, very well dried $14.99/lb
• Kosher salt 1¼ tsp, divided
• Black pepper ¾ tsp, divided
• Olive oil 6 Tbsp, divided
• Unsalted butter (optional, high‑fat finish) 2 Tbsp
• Simple Truth Organic® Garlic Bulbs 4 cloves, minced (2 for beans, 2 for veggies) $1.99 (3 ct)
• Organic Ginger Root (optional) ½ tsp finely grated for beans $3.99/lb
• Canned cannellini or Great Northern beans (low‑sodium) 1 can (15 oz), drained and rinsed
• Chicken or vegetable broth ½–¾ cup (start with ½ cup, add more as needed)
• Lemon 1 (zest and juice, divided)
• Fresh thyme or parsley 2 Tbsp chopped, plus more for garnish
• Fresh Made Brussel Sprout Bake OR whole Brussels sprouts 10–12 oz Brussels sprouts, trimmed and halved $6 (9.2 oz) or ~ $3/lb whole
• Organic Fuji Apple or Large Fuji Apple 1 medium, cored and cut into thick wedges $1.99–2.79/lb
• Apple cider vinegar 1 Tbsp
• Crushed red pepper flakes (optional) Pinch

Instructions

1. Prep scallops: Pat scallops very dry on all sides with paper towels. Arrange on a paper‑towel‑lined plate, cover with more towels, and refrigerate while you prep everything else. Dry scallops sear best.
2. Make bean purée base: In a small saucepan on the stove over medium heat, add 2 Tbsp olive oil and 2 minced garlic cloves. Cook 30–45 seconds until fragrant, not browned. Add rinsed beans, ½ cup broth, grated ginger (if using), ½ tsp salt, and ¼ tsp pepper. Simmer 5–7 minutes, stirring occasionally, until beans are very soft.
3. Blend purée: Off heat, stir in zest from half the lemon and 1 Tbsp chopped thyme/parsley. Using an immersion blender (or transfer to a blender), purée until very smooth, adding a splash more broth if needed for a loose, silky texture. Taste and adjust with salt, pepper, and a squeeze of lemon juice. Keep warm over very low heat with a lid, or rewarm gently later.
4. Prep grill & veggies: Preheat grill to medium‑high (about 400–450°F). In a bowl, toss Brussels sprouts and apple wedges with 2 Tbsp olive oil, ½ tsp salt, ¼ tsp pepper, and remaining 2 minced garlic cloves.
5. Grill Brussels & apples: Place Brussels sprouts and apples in a grill basket or on a grill tray. Grill 8–12 minutes, tossing occasionally, until sprouts are tender and nicely charred in spots and apples have grill marks and are slightly softened. Transfer to a bowl and toss immediately with apple cider vinegar, a pinch of red pepper flakes (if using), and remaining lemon zest. Taste and adjust salt/acid. Keep warm.
6. Season scallops: Right before grilling, pat scallops dry again. Drizzle with 1 Tbsp olive oil and season all over with remaining ¼ tsp salt and ¼–½ tsp pepper.
7. Grill scallops: Clean and oil grill grates very well. Increase heat to high. Place scallops on the hottest part of the grill. Grill 2–3 minutes on the first side without moving until well‑marked and they release easily. Flip and grill 1½–2 minutes more, just until opaque and springy to the touch (do not overcook).
8. Optional butter baste: Immediately off the grill, place scallops in a shallow bowl and dot with 2 Tbsp butter and remaining 1 Tbsp olive oil. Squeeze over some lemon juice and sprinkle with remaining herbs, turning gently to coat.
9. Plate: Spoon a generous bed of warm lemon‑garlic bean purée onto two plates. Top each with 5–6 scallops. Arrange warm grilled Brussels sprouts and apples around or over the purée. Drizzle any buttery scallop juices over the top. Serve with extra lemon wedges.

Ingredients

• Beef Choice Bone-In Short Ribs 2–2½ lb (about 4–6 meaty ribs; leftovers reheat well) $9.99/lb (on sale $6.99/lb)
• Kosher salt 2½ tsp, divided
• Black pepper 2 tsp, divided
• Olive oil 4 Tbsp, divided
• Simple Truth Organic® Garlic Bulbs 6 cloves, minced $1.99 (3 ct)
• Organic Jumbo Yellow Onion 1 large, sliced $1.49/lb
• Simple Truth Organic® Whole Baby Bella Mushrooms or Sliced Baby Bella Mushrooms 12 oz, halved or thickly sliced $3.99/8 oz
• Tomato paste 1½ Tbsp
• Dry red wine ¾ cup (can sub additional broth)
• Beef broth 1 cup
• Fresh rosemary and thyme (or dried Italian seasoning) 2–3 sprigs rosemary, 3–4 sprigs thyme (or 1½ tsp dried)
• Bay leaf 1 (optional)
• Crushed red pepper flakes (optional) Pinch
• FOR CREAMY POTATOES
• Organic Yukon Gold Potatoes 1½ lb, peeled if you prefer, cut in chunks $3.99/3 lb bag
• Butter 4 Tbsp (or more to taste)
• Heavy cream or half‑and‑half ½–⅔ cup, warmed
• Salt & pepper To taste
• Fresh parsley (optional garnish) 2 Tbsp chopped

Instructions

1. Season beef: Pat short ribs very dry. Season all over with 2 tsp salt and 1½ tsp pepper.
2. Brown short ribs: Heat 2 Tbsp olive oil in a large heavy skillet over medium‑high. Sear ribs on all sides until deeply browned, 3–4 minutes per side. Work in batches if needed so they brown, not steam. Transfer ribs to slow cooker.
3. Sauté aromatics & mushrooms: In the same skillet, add remaining 2 Tbsp olive oil and sliced onion. Cook 3–4 minutes until starting to soften, scraping up browned bits. Add mushrooms and ½ tsp salt; cook 5–7 minutes until they release liquid and begin to brown. Stir in minced garlic; cook 30 seconds until fragrant.
4. Build braising sauce: Push vegetables to the side and add tomato paste to the center. Cook 1 minute, stirring. Pour in red wine, scraping up any stuck bits, and simmer 2–3 minutes. Add beef broth, rosemary, thyme, bay leaf, and a pinch of red pepper flakes if using. Bring just to a simmer, then pour everything over the short ribs in the slow cooker.
5. Slow‑cook: Cover and cook on LOW 8–10 hours or HIGH 4–6 hours, until the ribs are very tender and nearly falling off the bone.
6. Make potatoes: About 45 minutes before serving, place potato chunks in a pot of cold salted water. Bring to a boil, then simmer 15–20 minutes until very tender. Drain well. Return potatoes to the hot pot, add butter and about half the warm cream, and mash until smooth and creamy, adding more cream as needed. Season generously with salt and pepper. Cover and keep warm over very low heat or in a warm spot.
7. Finish sauce: When ribs are done, carefully transfer them to a plate (they may fall apart). Remove herb stems and bay leaf from the sauce. Skim off some of the surface fat, leaving enough for richness. If you like a thicker sauce, simmer the liquid and mushrooms in a saucepan on the stove for 5–10 minutes to reduce slightly. Taste and adjust salt/pepper.
8. Grill finish (optional but adds flavor): Preheat grill to medium‑high. Gently place the cooked short ribs on clean, oiled grates. Grill 2–3 minutes per side to get a bit of smoky char and crisp the fat. Handle carefully—they’re very tender.
9. Serve: Spoon a generous bed of creamy potatoes onto two plates. Top with 2–3 short ribs per plate, removing bones if they slip out easily. Ladle mushroom‑red‑wine sauce over the top. Sprinkle with chopped parsley if you like. Serve any extra sauce on the side.