Careme Recipes

Ingredients

• USDA Choice Beef Sirloin Steak Petite - 1 Lb 1 lb $8.99
• Signature SELECT/FARMS Russet Potatoes In Bag - 5 Lb 1 lb russet potatoes, cut into 1-inch wedges $2.99
• Broccoli Crown 1 lb, cut into florets with peeled stems sliced $2.62
• Yellow Onion 1/2 lb, cut into thick wedges $1.12
• Wonderful Seedless Lemons Prepacked Bag - 1 Lb 1 lemon, zested and juiced $3.99
• Garlic 3 cloves, minced
• Olive oil 2 1/2 tablespoons
• Butter 1 tablespoon
• Dijon mustard 1 teaspoon
• Kosher salt to taste
• Black pepper to taste
• Smoked paprika 1/2 teaspoon

Instructions

1. Preheat the oven to 425°F. Pat the 1 lb petite sirloin steak dry and let it sit at room temperature while you prep the vegetables.
2. Toss 1 lb russet potatoes cut into 1-inch wedges with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon smoked paprika. Spread on one side of a sheet pan.
3. Toss 1 lb broccoli florets and sliced stems plus 1/2 lb yellow onion wedges with 1 tablespoon olive oil, a pinch of salt, and a pinch of black pepper. Spread on the other side of the sheet pan.
4. Roast the potatoes, broccoli, and onion at 425°F for 25 to 30 minutes, flipping once halfway, until the potatoes are browned on the edges and the broccoli is tender with some charred tips.
5. When the vegetables have about 10 minutes left, season the 1 lb petite sirloin steak on both sides with kosher salt and black pepper. Heat a large skillet over medium-high heat and add 1/2 tablespoon olive oil.
6. Sear the 1 lb petite sirloin steak for about 3 to 4 minutes per side for medium-rare to medium, adjusting for thickness. Add 1 tablespoon butter and 3 minced garlic cloves in the last minute and baste the steak briefly.
7. Transfer the steak to a cutting board to rest for 5 to 7 minutes. Lower the skillet heat to medium and add the zest of 1 lemon, 1 tablespoon lemon juice, and 1 teaspoon Dijon mustard. Swirl to combine into a quick pan sauce. Add a tablespoon of water if needed to loosen it.
8. Slice the rested 1 lb petite sirloin steak thinly against the grain.
9. Plate the roasted potatoes first, then lean the sliced steak against them. Arrange the roasted broccoli and onion to the side for color contrast. Spoon the lemon-garlic pan sauce over the steak and finish with a little extra black pepper and a squeeze of lemon if desired.

Ingredients

• Steelhead Trout Fresh Whole Fillet - 1 Lb 1 lb $10.99
• Green Zucchini Squash 1 lb, halved lengthwise and sliced into half-moons $1.08
• On The Vine Red Tomato - Each (Traditionally comes on the vine) 1 lb, cut into bite-size wedges $0.34
• Yellow Onion 1/2 lb, thinly sliced $1.12
• Cilantro 1 Bunch 1/2 bunch, chopped $1.29
• Wonderful Seedless Lemons Prepacked Bag - 1 Lb 1 lemon, divided $3.99
• Garlic 2 cloves, minced
• Long-grain rice 3/4 cup dry
• Olive oil 2 tablespoons
• Kosher salt to taste
• Black pepper to taste
• Ground cumin 1/2 teaspoon

Instructions

1. Preheat the oven to 425°F. Rinse 3/4 cup long-grain rice and cook it with 1 1/2 cups water and a pinch of salt according to package directions, about 15 to 18 minutes.
2. Pat the 1 lb steelhead trout dry. Place it on a lightly oiled sheet pan or small baking dish. Season with kosher salt, black pepper, half the zest of 1 lemon, and a drizzle of 1/2 tablespoon olive oil.
3. In a bowl, toss 1 lb zucchini half-moons, 1 lb tomato wedges, and 1/2 lb thinly sliced yellow onion with 1 tablespoon olive oil, 2 minced garlic cloves, 1/2 teaspoon ground cumin, kosher salt, and black pepper. Spread around the fish if space allows, or on a second pan.
4. Roast the 1 lb steelhead trout and vegetables at 425°F for 12 to 16 minutes, until the trout flakes easily and the vegetables are softened but still bright. If the tomatoes release a lot of juice, give the pan a quick stir once near the end.
5. Fluff the cooked 3/4 cup rice with a fork. Stir in 1/2 bunch chopped cilantro, 1 tablespoon lemon juice, a little lemon zest, and a small drizzle of olive oil. Taste and season with salt.
6. If desired, spoon some of the roasted tomato juices into a small bowl and mix with another squeeze of lemon to make a light pan dressing.
7. Plate the cilantro rice as a bed slightly off-center. Set a portion of the roasted 1 lb steelhead trout over or beside the rice. Arrange the zucchini, tomatoes, and onion alongside for a colorful presentation. Spoon over the tomato-lemon juices and finish with extra chopped cilantro and lemon wedges.

Ingredients

• Waterfront Bistro Raw Shrimp Peeled And Deveined Tail Off 41-50 ct - 1 lb 1 lb $10.99
• Large Mango 1, peeled and diced $1.50
• Signature SELECT/FARMS Spinach - 8 Oz 4 oz $2.49
• Yellow Onion 1/2 lb, diced $1.12
• Ginger Root 1 tablespoon, grated $1.07
• Wonderful Seedless Lemons Prepacked Bag - 1 Lb 1/2 lemon, juiced $3.99
• Garlic 3 cloves, minced
• Jasmine rice 3/4 cup dry
• Coconut milk 1 can, about 13.5 oz
• Red curry paste 2 tablespoons
• Neutral oil 1 tablespoon
• Fish sauce or soy sauce 2 teaspoons
• Kosher salt to taste
• Black pepper to taste
• Cilantro a small handful for garnish, optional

Instructions

1. Cook 3/4 cup jasmine rice according to package directions, using about 1 1/4 to 1 1/2 cups water. Keep covered and warm.
2. Pat the 1 lb peeled and deveined shrimp dry and season lightly with kosher salt and black pepper.
3. Heat 1 tablespoon neutral oil in a medium skillet or sauté pan over medium heat. Add 1/2 lb diced yellow onion and cook for 4 to 5 minutes until softened.
4. Add 1 tablespoon grated ginger and 3 minced garlic cloves to the onion. Stir for 30 seconds, then add 2 tablespoons red curry paste and cook for 1 minute to bloom the spices.
5. Pour in 1 can coconut milk and stir until smooth. Simmer gently for 5 minutes so the sauce thickens slightly.
6. Add the 1 diced mango and 2 teaspoons fish sauce or soy sauce. Simmer for 2 to 3 minutes, lightly breaking up a few pieces of mango with a spoon so the sauce becomes glossy and fruity.
7. Add the 1 lb shrimp to the curry sauce and cook for 3 to 4 minutes, stirring, until just opaque and curled.
8. Fold in 4 oz spinach and cook for 1 minute until wilted. Finish with juice from 1/2 lemon and taste for salt.
9. Spoon the jasmine rice into shallow bowls. Ladle the shrimp and mango-spinach curry over and around the rice so the sauce pools nicely. Garnish with a small handful of cilantro if using. For the best presentation, keep a few bright mango cubes and several shrimp visible on top.