Careme Recipes

Ingredients

• Simple Truth™ Natural Bison Ribeye Steak 1 (8 oz) $18.99 (8 oz)
• Organic Butternut Squash about 1 lb (small) or half a larger one $1.99/lb
• Organic Kale (or Organic Lacinato Kale) 1 small bunch (about 8 oz) $2.99
• Organic Yellow Onion 1/2 medium, thin-sliced $1.99 each
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs) 2 cloves, minced $6.99/lb or $2.79/3 ct
• Olive oil 2–3 tbsp
• Butter (optional) 1 tbsp
• Red wine or beef broth (optional for sauce) 1/4 cup
• Salt and black pepper to taste
• Smoked paprika or chili flakes (optional) pinch

Instructions

1. Prep and heat oven to 425°F. Peel and cube squash into 3/4-inch pieces. Strip kale leaves from stems and tear into bite-size pieces. Thin-slice onion; mince garlic.
2. Roast the squash. Toss squash with 1–1 1/2 tbsp olive oil, salt, pepper, and a pinch smoked paprika/chili flakes. Spread on a sheet pan and roast until browned and tender, 20–25 minutes, tossing once halfway.
3. Cook the bison. Pat steak dry; season generously with salt and pepper. Heat a heavy skillet on the stove over medium-high with 1 tbsp oil. Sear steak 2–3 minutes per side for medium-rare (a touch longer for medium). Transfer to a plate to rest 5–8 minutes.
4. Make a quick pan sauce (optional but excellent). Lower heat to medium. Add sliced onion to the same skillet with a small splash of oil if needed; sauté 3–4 minutes until softened. Add garlic 30 seconds. Deglaze with 1/4 cup red wine or broth; scrape up browned bits and simmer 1–2 minutes. Swirl in 1 tbsp butter if using; season to taste.
5. Sauté the kale. In a second pan (or wipe the steak pan after sauce), heat 1 tsp oil over medium. Add kale with a pinch of salt and a splash of water; cover 1–2 minutes to steam, then uncover and toss until tender and glossy, 2–3 minutes more.
6. Serve. Slice bison against the grain. Plate with roasted squash and kale; spoon pan sauce over the steak.

Ingredients

• Fresh Steelhead Trout Fillet ~12 oz total (2 portions) $11.99/lb (sale)
• Organic Yukon Gold Potatoes about 3/4 lb (2 medium potatoes) $4.99 (3 lb)
• Organic Green Cabbage (or Organic Red Cabbage) about 1/2 lb (3–4 cups shredded) $2.49/lb
• Organic Cucumber (or Organic Long English Cucumber) 1/2 cucumber, thin-sliced $1.49 each (or $3.99)
• Organic Ginger Root about 1 tbsp, grated $5.99/lb
• Organic Garlic 1 clove, minced $6.99/lb
• Soy sauce 1 1/2 tbsp
• Honey or brown sugar 1–2 tsp
• Rice vinegar or lemon juice 1 1/2 tbsp
• Neutral oil (canola/avocado) 2–3 tbsp
• Sesame oil (optional) 1 tsp
• Salt and black pepper to taste

Instructions

1. Prep and heat oven to 450°F. Cut Yukon golds into 1-inch chunks. Shred cabbage; thin-slice cucumber. Grate ginger; mince garlic.
2. Roast the potatoes. Toss potato chunks with 1 1/2 tbsp oil, salt, and pepper. Roast on a sheet pan until browned and tender, 20–25 minutes, flipping once.
3. Mix the slaw. In a bowl, combine cabbage and cucumber. Whisk rice vinegar (or lemon), 1 tbsp soy sauce, 1 tsp honey, 1 tsp neutral oil, ginger, and a few grinds of pepper. Toss and let sit while you cook the fish.
4. Glaze the trout. Pat trout dry. Stir together remaining soy sauce, remaining honey, and garlic (plus a few drops sesame oil if using).
5. Sear on the stove. Heat a nonstick or well-seasoned skillet over medium-high with 1 tbsp oil. Place trout skin-side down (if skin-on) and press lightly 10 seconds. Cook 3–4 minutes. Flip and cook 1–2 minutes more, brushing with glaze in the last minute. (If fillet is thick, lower heat and give it another minute.)
6. Serve. Plate roasted potatoes, trout, and slaw. Spoon any extra pan glaze over the fish.

Ingredients

• Kroger® Beef Shaved Steak about 10–12 oz (reserve extra for another meal) or use full 14 oz for heartier portions $6.00 (14 oz, sale)
• Kroger® Brand Snow Peas 1 (8 oz) bag $3.89 (8 oz)
• Simple Truth Organic® Sliced Baby Bella Mushrooms (or Whole, sliced) 8 oz $4.79 (8 oz)
• Organic Yellow Peeled Onions (or Organic Jumbo Sweet Onion) 1/2 onion, thin-sliced $1.99 each (or $2.79/lb)
• Organic Ginger Root about 2 tsp, grated $5.99/lb
• Organic Garlic 2 cloves, minced $6.99/lb
• Soy sauce 3 tbsp
• Rice vinegar or lime/lemon juice 1 tbsp
• Brown sugar or honey 1 tsp
• Cornstarch 1 tsp
• Neutral oil 1 1/2 tbsp
• Cooked rice (white or brown) 1 to 1 1/2 cups cooked (for 2 people)
• Chili flakes or chili crisp (optional) to taste

Instructions

1. Prep. If needed, slice mushrooms. Thin-slice onion. Grate ginger; mince garlic. Pat shaved beef dry with paper towels (helps it sear instead of steam).
2. Make the stir-fry sauce. In a small bowl whisk soy sauce, rice vinegar, sugar, cornstarch, and 2 tbsp water. Set aside.
3. Start rice if you don’t have cooked rice. (Use whatever method you like; this dish finishes fast once the pan is hot.)
4. Sear the beef on the stove. Heat a large skillet or wok over high heat with 1 tbsp oil. Add beef in a single layer (do in 2 batches if crowded). Sear 45–60 seconds, toss, then another 30–45 seconds until just browned. Remove to a plate.
5. Stir-fry the veg. Reduce heat to medium-high. Add remaining 1/2 tbsp oil. Add onions and mushrooms; cook 3–4 minutes until mushrooms brown. Add ginger and garlic; cook 30 seconds.
6. Add snow peas and sauce. Add snow peas; toss 1 minute. Stir sauce again and pour in. Simmer 30–60 seconds until glossy and thick.
7. Finish and serve. Return beef (and any juices) to the pan; toss 30 seconds just to warm through. Serve over rice. Add chili if you like.