Careme Recipes

Ingredients

• Organic Yellow Peeled Onions

  2, diced $1.99 each
• Simple Truth Organic® Garlic Bulbs

  5 cloves, minced $2.79 (3 ct)
• Organic Ginger Root (optional)

  1 tsp grated (optional; adds warmth) $5.99/lb
• Organic Butternut Squash

  2 lb, peeled and 3/4-inch diced $1.99/lb
• Organic Green Savoy Cabbage (or Organic Green Cabbage)

  1 small head, shredded (about 6–8 cups) $3.09/lb (or $2.49/lb)
• Simple Truth Organic® Whole White Mushrooms

  16 oz, chopped $5.00 (16 oz)
• Canned diced tomatoes

  2 x 14.5 oz (or 1 x 28 oz)
• Tomato paste

  2 tbsp
• Black beans (canned)

  2 x 15 oz, drained and rinsed
• Kidney beans (canned)

  1 x 15 oz, drained and rinsed
• Vegetable broth (or water)

  3 cups (plus more as needed)
• Chili powder

  2 tbsp
• Ground cumin

  2 tsp
• Smoked paprika

  2 tsp
• Dried oregano

  1 tsp
• Cocoa powder (unsweetened)

  1 tsp (optional but great with Cab)
• Olive oil

  3 tbsp
• Salt & black pepper

  to taste
• Optional toppings (non-vegan): shredded cheddar, sour cream

  as desired
• Optional toppings (vegan): diced avocado, lime, cilantro, tortilla chips

  as desired

Instructions

1. Brown the mushrooms (stove): In a large heavy pot, heat 2 tbsp olive oil over medium-high. Add chopped mushrooms and a pinch of salt; cook until they release moisture and brown well, 10–12 minutes (this adds ‘meaty’ depth).
2. Build aromatics: Add onions; cook 5 minutes. Add garlic (and optional ginger); cook 30 seconds.
3. Bloom spices: Stir in chili powder, cumin, smoked paprika, oregano, black pepper; cook 30 seconds. Stir in tomato paste; cook 1 minute.
4. Simmer: Add diced tomatoes, beans, and broth. Bring to a simmer. Add diced butternut squash. Simmer partially covered 20 minutes, stirring occasionally.
5. Add cabbage: Stir in shredded cabbage; simmer 10–15 minutes until squash is tender and cabbage is silky. If too thick, add a splash of broth/water.
6. Finish: Stir in cocoa powder (optional). Taste and adjust salt and heat. Let rest 10 minutes before serving (flavor improves).
7. Serve: Ladle into bowls. Keep the base vegan. Put dairy toppings in separate bowls for the four non-vegans.

Ingredients

• Simple Truth Organic® Whole White Mushrooms

  24 oz total (1.5 lbs) mixed mushrooms if you can; otherwise 16 oz works $5.00 (16 oz)
• Organic Yellow Peeled Onions

  1 large, thinly sliced $1.99 each
• Simple Truth Organic® Garlic Bulbs

  4 cloves, minced $2.79 (3 ct)
• Organic Baby Bok Choy OR Organic Lacinato Kale

  1 lb (optional side greens) $3.99/lb or $2.99
• Polenta (corn grits)

  1 cup dry (or quick-cook equivalent)
• Vegetable broth (or water)

  4 cups (plus more as needed)
• Olive oil

  5 tbsp, divided
• Balsamic vinegar

  1 tbsp
• Soy sauce or tamari

  2 tsp (boosts umami; optional)
• Fresh thyme or dried thyme

  1 tsp dried or 1 tbsp fresh
• Salt & black pepper

  to taste
• Optional protein for 4 omnivores: Strip steak or ribeye

  ~2–2.5 lb total (4 portions) Strip steak 10 oz $16.49 (sale) or Ribeye ~$23.99/lb

Instructions

1. Mushroom ragù (stove): Finely chop mushrooms (or pulse in a food processor to a coarse mince). Heat 2 tbsp olive oil in a wide skillet over medium-high. Add mushrooms + a pinch of salt and cook until the moisture evaporates and they brown deeply, 12–15 minutes.
2. Add onion/garlic: Add sliced onion; cook until caramelized, 8–10 minutes. Add garlic and thyme; cook 30 seconds.
3. Season: Stir in balsamic and (optional) soy/tamari. Add 1/2 cup broth/water and simmer 3–5 minutes until saucy. Taste; add lots of black pepper and salt as needed. Keep warm.
4. Polenta (stove): Bring 4 cups broth/water to a simmer. Slowly whisk in polenta. Reduce heat to low and cook, stirring often, until creamy (quick polenta 5–10 min; regular 25–35 min). Finish with 2 tbsp olive oil and salt/pepper. Add a splash of water to loosen if it tightens.
5. Optional greens: Quickly sauté kale/bok choy in 1 tbsp olive oil with salt until wilted; set aside.
6. Optional steak for omnivores (stove or grill): Season steaks generously with salt/pepper. Sear/grill to desired doneness; rest 5–10 minutes; slice.
7. Serve: Vegan plate = polenta topped with mushroom ragù (+ greens). Omnivore plates = same base plus sliced steak on top or on the side.

Ingredients

• Organic Yellow Peeled Onions

  1 large, diced $1.99 each
• Simple Truth Organic® Garlic Bulbs

  4 cloves, minced $2.79 (3 ct)
• Simple Truth Organic® Whole White Mushrooms

  16 oz, sliced $5.00 (16 oz)
• Organic Green Cabbage (or Savoy)

  1/2 head, shredded (about 4–5 cups) $2.49/lb (or $3.09/lb)
• Simple Truth Organic® Grape Tomatoes

  20 oz (2 packs), halved $3.50 (sale) / 10 oz
• Rice (short grain preferred)

  2 cups dry
• Vegetable broth

  5 cups (hot if possible)
• Smoked paprika

  2 tsp
• Sweet paprika

  1 tsp
• Ground cumin

  1 tsp
• Olive oil

  4 tbsp
• Salt & pepper

  to taste
• Optional: chickpeas (canned)

  1 x 15 oz, drained (adds vegan protein)
• Optional omnivore add-on (served separately): pork sausage links

  1 lb, browned separately $3.99 (sale) / 16 oz (ground)

Instructions

1. Heat oven: Set oven to 400°F.
2. Start base (stove): In an oven-safe wide skillet or Dutch oven, heat 3 tbsp olive oil over medium-high. Brown mushrooms with a pinch of salt, 6–8 minutes. Add onion; cook 4 minutes. Add garlic, smoked paprika, sweet paprika, cumin; cook 30 seconds.
3. Add rice: Stir in rice; toast 1 minute to coat.
4. Add liquids + veg: Stir in hot broth, tomatoes, cabbage, (optional) chickpeas, and 1 tsp salt. Bring to a simmer.
5. Bake (oven): Cover (lid or tight foil) and bake 18 minutes. Uncover and bake 10–12 minutes more to concentrate flavors and get light browning at edges. If you want extra crisp, broil 1–2 minutes at the end (watch closely).
6. Rest + serve: Rest 10 minutes before scooping. Keep the main vegan. If using sausage for omnivores, brown it in a separate pan and serve on the side for topping.

Ingredients

• Steelhead trout (you have)

  1.3 lb (for 4 portions)
• Organic Green Cabbage (or Savoy)

  1 medium head, thinly sliced (about 10–12 cups) $2.49/lb (or $3.09/lb)
• Large Fuji Apple (or Organic Fuji)

  2 apples, julienned $1.99/lb or $2.79/lb
• Organic Cucumber

  1, thinly sliced $1.49 each
• Simple Truth Organic® Baby Dill

  A small handful, chopped $2.79
• Organic Yellow Potatoes (or russet)

  2 lb, halved if small $2.49/lb (or $2.29/lb)
• Lemon

  1
• Olive oil

  6 tbsp, divided
• Dijon mustard

  2 tsp
• White wine vinegar (or apple cider vinegar)

  2 tbsp
• Salt & pepper

  to taste

Instructions

1. Roast potatoes (oven): Heat oven to 425°F. Toss potatoes with 2 tbsp olive oil, salt, pepper. Roast until browned and tender, 30–35 minutes, turning once.
2. Roast steelhead for the 4 omnivores (oven): On a separate lined sheet pan, place trout. Season with salt, pepper, lemon zest, and drizzle with 1 tbsp olive oil. Roast at 425°F until just cooked, 10–14 minutes. Finish with lemon juice.
3. Make vinaigrette (no-cook): Whisk 3 tbsp olive oil, vinegar, Dijon, a squeeze of lemon, salt, pepper.
4. Toss slaw: Combine cabbage, apple, cucumber, and dill. Toss with vinaigrette and let sit 10 minutes to soften slightly. Adjust salt/acid.
5. Serve: Vegan plate = slaw + roasted potatoes. Omnivore plates = slaw + roasted potatoes + steelhead portion.

Ingredients

• Organic Lacinato Kale

  2 bunches (about 12–16 oz), stems removed, sliced $2.99
• Simple Truth Organic® Whole White Mushrooms

  16 oz, sliced $5.00 (16 oz)
• Organic Ginger Root

  2 tbsp grated (about 2-inch knob) $5.99/lb
• Organic Yellow Peeled Onions

  1 large onion, thinly sliced $1.99 each
• Simple Truth Organic® Garlic Bulbs

  4 cloves, minced $2.79 (3 ct)
• Miso paste (white or yellow)

  1/2 cup (8 tbsp)
• Vegetable broth (or water + bouillon)

  10 cups
• Soy sauce

  1–2 tbsp, to taste
• Sesame oil

  2 tsp
• Rice vinegar or lemon juice

  1–2 tbsp
• Ramen noodles (or soba)

  5 portions (about 15 oz / 425 g dry total)
• Firm tofu (for vegan protein)

  14–16 oz, cubed
• Kroger® Country Pork Ground Sausage (optional for 4 omnivores)

  12–16 oz, cooked separately $3.99 (sale) / 16 oz
• Optional: soft-boiled eggs (for omnivores)

  4 eggs
• Optional toppings: chili crisp, sliced green onion, toasted sesame seeds, nori

  as desired

Instructions

1. Cook sausage separately (stove, optional): Brown sausage in a skillet over medium-high, 8–10 minutes. Transfer to a bowl for serving so the base stays vegan.
2. Make broth base (stove): In a large pot, heat 1 tsp neutral oil. Sauté onion with a pinch of salt 4–5 minutes. Add mushrooms; cook until they start to brown, 6–8 minutes. Add garlic + ginger; cook 30 seconds.
3. Simmer: Add vegetable broth; bring to a gentle simmer. Add tofu cubes and simmer 5 minutes to warm through.
4. Season without boiling miso: In a bowl, whisk miso with a ladle of hot broth until smooth; stir back into pot on low heat. Add soy sauce, sesame oil, and vinegar/lemon. Taste and adjust.
5. Add greens: Stir in kale and simmer just until tender, 2–3 minutes.
6. Cook noodles: In a separate pot, boil noodles, drain, and rinse briefly to stop cooking (helps keep broth clear).
7. Serve build-your-own: Set out bowls of noodles, vegan broth with tofu/veg, plus sausage and eggs as add-ons for the four omnivores.

Ingredients

• Baby Organic Broccoli

  2 heads (or 1 head broccoli + 1 lb cauliflower below) $4.99 / 1 ct
• Organic Cauliflower

  1 large head (about 2 lb), cut into florets $3.49/lb
• Simple Truth Organic® Whole Carrots Bag (or Rainbow Carrots)

  2 lb, cut into sticks (or leave small carrots whole) $3.29 (2 lb) or $3.89 (2 lb)
• Simple Truth Organic® Garlic Bulbs

  5 cloves, minced (divided) $2.79 (3 ct)
• Lemon

  2 (zest + juice)
• Tahini

  1/2 cup
• Olive oil

  1/3 cup, divided
• Ground cumin

  1 tsp
• Salt & pepper

  to taste
• Optional heat: crushed red pepper

  pinch
• Add-on protein for 4 (choose one): Boneless Pork Loin Center-Cut Chops

  about 2 lb (4 chops) $7.29/lb
• OR Draper Valley Farms® Bone In Split Chicken Breasts

  about 2.5 lb (2 large split breasts) $4.49/lb

Instructions

1. Roast vegetables (oven): Heat oven to 425°F. Toss broccoli/cauliflower florets with olive oil, salt, pepper, and half the minced garlic. Spread on 1–2 sheet pans. Toss carrots separately with olive oil, salt, pepper, cumin, and remaining garlic. Roast 25–35 minutes total, flipping once, until edges are deeply browned.
2. Make tahini sauce (no-cook): Whisk tahini with lemon juice, zest, 1–2 tbsp olive oil, 1/3–1/2 cup water (to thin), salt, pepper, and optional red pepper until pourable.
3. Protein add-on (grill or stove): - Pork chops: season with salt/pepper; grill or pan-sear 4–5 min/side (to 145°F), rest 5 min. - Split chicken breasts: season; grill over medium heat 6–8 min/side then finish indirectly until 165°F (or sear then oven-finish at 400°F).
4. Serve: Arrange roasted veg on a large platter, drizzle with tahini, add extra lemon wedges. Serve grilled meat on a separate platter so the vegan plate stays fully vegan.