Careme Recipes

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 0.75 lb (two 6 oz portions) $4.99/lb (sale)
• Organic Acorn Squash 1 lb, peeled and cubed (3/4-inch) $1.99/lb
• Organic Carrots Bunch 3 medium, peeled and cut into batons $2.99/ea
• Simple Truth Organic Garlic Bulbs 2 cloves, finely minced $2.79/3 ct
• Simple Truth Organic Baby Dill 1 Tbsp, finely chopped (plus extra for garnish) $2.79/0.5 oz
• Unsalted butter 2 Tbsp, softened
• Dijon mustard 1 Tbsp
• Pure maple syrup 1 Tbsp
• Olive oil 2 Tbsp
• Kosher salt & black pepper to taste
• Lemon wedges (optional) for serving

Instructions

1. Heat oven to 425°F. Line a large sheet pan with parchment for easy cleanup.
2. Prep veggies: Peel and cube acorn squash; peel and cut carrots into batons. Toss both with 1 Tbsp olive oil, a pinch of salt and pepper. Spread on the sheet pan and roast 15 minutes.
3. Make maple-Dijon butter: In a small bowl, mash softened butter with Dijon, maple syrup, minced garlic, chopped dill, 1/4 tsp salt, and a few grinds of pepper.
4. Season rockfish lightly with salt and pepper. After veggies have roasted 15 minutes, push them to the sides and place the fish fillets in the center. Brush the tops with half the maple-Dijon butter.
5. Return pan to oven and roast 8–10 minutes, until fish flakes easily (internal temp ~135–140°F).
6. Dot remaining maple-Dijon butter over the fish to melt. Toss veggies on the pan with any pan juices.
7. Plate fish with roasted squash and carrots. Garnish with more dill and serve with lemon wedges.

Ingredients

• Fresh Wild Mussels (never frozen; sustainably sourced) 2 lb, scrubbed and debearded $4.99/lb (sale)
• Organic Leeks 1 large (about 8 oz trimmed), white/light green parts thinly sliced $5.49/lb
• Organic Jumbo Yellow Onions 1/2 medium, thinly sliced $2.19/lb
• Simple Truth Organic Garlic Bulbs 3 cloves, sliced $2.79/3 ct
• Unsalted butter 2 Tbsp
• Dry hard cider or dry white wine 1 cup
• Olive oil 2 Tbsp total (for fries) + 1 tsp (for pot)
• Organic Russet Potatoes 1.5 lb, cut into 1/2-inch fries $1.79/lb
• Kosher salt & black pepper to taste
• Fresh herbs (optional) chopped dill or parsley to finish
• Lemon wedges (optional) for serving

Instructions

1. Heat oven to 450°F. Soak cut potatoes in cold water 10 minutes to remove surface starch; drain and pat very dry.
2. Toss dried potatoes with 2 Tbsp olive oil, 1/2 tsp salt, and pepper. Spread on a large sheet pan and bake 30–35 minutes, flipping once, until crisp and browned.
3. While fries bake, clean mussels: discard any cracked shells and any that stay open after a firm tap.
4. Start the mussels 10 minutes before fries are done: In a large pot, heat 1 tsp olive oil and the butter over medium. Add leeks and onion; cook 3–4 minutes until soft. Add garlic and cook 30 seconds.
5. Pour in cider/wine; bring to a simmer. Add mussels, cover, and cook 4–6 minutes, shaking the pot once or twice, until mussels open (discard any that remain closed).
6. Taste the broth; season with salt and pepper if needed. Sprinkle with chopped herbs if using.
7. Serve mussels in bowls with plenty of broth, the crisp oven fries on the side, and lemon wedges.

Ingredients

• Kroger® Extra Large Raw Shrimp Peeled and Deveined Tail Off 12 oz (thawed if frozen) $5.00/12 oz (sale)
• Organic Butternut Squash 1 lb, peeled and cubed (3/4-inch) $1.99/lb
• Organic Lacinato Kale 1 bunch, stemmed and torn $2.99/ea
• Large Fuji Apple – Each 1 medium, cored and thinly sliced $1.99/lb
• Simple Truth Organic Garlic Bulbs 2 cloves, minced (divided) $2.79/3 ct
• Olive oil 3 Tbsp (divided)
• Lemon (zest and juice) 1, divided
• Ground cumin 1/2 tsp
• Red pepper flakes 1/4–1/2 tsp, to taste
• Kosher salt & black pepper to taste
• Skewers (metal or soaked wooden) 4–6

Instructions

1. Heat oven to 425°F. Toss squash with 1 Tbsp olive oil, a pinch of salt and pepper. Roast on a sheet pan 20–25 minutes, flipping once, until tender and caramelized.
2. Marinate shrimp while squash roasts: In a bowl, combine 1 Tbsp olive oil, zest of 1/2 lemon, juice of 1/2 lemon, 1 minced garlic clove, cumin, red pepper flakes, 1/4 tsp salt, and a few grinds of pepper. Pat shrimp dry, add to bowl, toss, and set aside 10–15 minutes. Thread onto skewers.
3. Prepare the warm kale salad: Place torn kale in a large bowl. Add a pinch of salt and massage 30–60 seconds until slightly softened. Add sliced apple.
4. Make a quick warm dressing: When squash is done, add the hot squash to the kale bowl. Drizzle with remaining 1 Tbsp olive oil, juice of remaining 1/2 lemon, the remaining minced garlic clove, and black pepper. Toss until the kale wilts and everything glosses.
5. Grill shrimp: Heat an outdoor grill or grill pan over medium-high. Oil grates lightly. Grill skewers 2–3 minutes per side until shrimp are opaque and just cooked through.
6. Plate the warm kale–apple–squash salad and top with shrimp skewers. Serve immediately with extra lemon wedges.