Careme Recipes

Ingredients

• Fresh Steelhead Trout Fillet (Fresh Farm Raised) 12 oz (reserve remaining for lunch if buying 1 lb) $8.99 (sale) per 1 lb
• Simple Truth Organic® Fresh Lemons Bag 1 lemon (zest + juice) $6.99 per 2 lb bag
• Simple Truth Organic® Rosemary 1 tsp finely chopped (or 1 small sprig) $2.79 per 0.5 oz
• Organic Garlic (or Garlic 1 ct) 2 cloves, grated/minced $6.99 per 1 lb (or $1.50 each)
• Kroger® Brussels Sprouts Halves 12 oz $3.99 per 12 oz
• Organic Red Potatoes 1 lb $2.29 per 1 lb
• Olive oil 2 1/2 tbsp
• Butter (optional) 1 tbsp
• Salt to taste
• Black pepper to taste
• Optional: Dijon mustard 1 tsp (for the trout rub)

Instructions

1. Heat oven to 450°F and set a rack in the middle. Line a sheet pan with foil for easy cleanup.
2. Prep potatoes: halve 1 lb organic red potatoes (about 1–2 inch pieces). Put potatoes in a saucepan, cover with cold water, add 1/2 tsp salt, and bring to a boil. Simmer until just tender, 12–15 minutes. Drain well.
3. Prep brussels sprouts: on the sheet pan, toss 12 oz brussels sprout halves with 1 1/2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread cut-side down.
4. Roast brussels sprouts for 10 minutes to get them started.
5. Smash potatoes: when drained, place potatoes on a cutting board and gently smash each piece with the bottom of a cup. Add smashed potatoes to the sheet pan next to the sprouts. Drizzle potatoes with 1 tbsp olive oil, sprinkle with 1/2 tsp salt and pepper to taste.
6. Roast sprouts + potatoes for 12 minutes more (they should be getting crispy and browned).
7. Prep trout: pat 12 oz steelhead trout dry. In a small bowl mix 2 cloves grated garlic, zest of 1 lemon, 1 tbsp lemon juice, 1 tsp chopped rosemary, 1/2 tsp salt, 1/4 tsp black pepper, and optional 1 tsp Dijon. Rub over the trout.
8. Add trout to the sheet pan, skin-side down, nestling it beside the vegetables (push veggies aside so the fish has direct pan contact).
9. Roast 8–12 minutes, until trout flakes easily and is just opaque (target 125–130°F for medium, 135°F for well-done).
10. Finish: optionally dot potatoes with 1 tbsp butter to melt. Taste brussels sprouts and hit everything with a final squeeze of lemon if you like. Serve trout with crispy potatoes and brussels sprouts.

Ingredients

• Simple Truth® Mild Italian Chicken Sausage 12 oz (about 3 links), sliced into 1/2-inch coins $5.00 (sale) per 1 lb
• Organic Green Cabbage 1 lb, thinly sliced $2.49 per 1 lb
• Organic Red Potatoes 1 lb, cut into 3/4-inch chunks $2.29 per 1 lb
• Jumbo Yellow Onions 1/2 lb (about 1/2 large onion), thinly sliced $1.29 (sale) per 1 lb
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 1 cup $1.99 (sale) per 32 oz
• Organic Garlic (or Garlic 1 ct) 2 cloves, minced $6.99 per 1 lb (or $1.50 each)
• Olive oil 1 1/2 tbsp
• Apple cider vinegar (or lemon juice) 1 tsp (optional, to brighten at the end)
• Salt to taste
• Black pepper to taste
• Optional: caraway seeds or smoked paprika 1/2 tsp

Instructions

1. Prep: slice 12 oz chicken sausage into 1/2-inch coins. Thinly slice 1 lb cabbage. Cut 1 lb red potatoes into 3/4-inch chunks. Thinly slice 1/2 lb yellow onion. Mince 2 garlic cloves.
2. Heat a large skillet (12-inch) over medium-high. Add 1 tbsp olive oil and the sliced sausage. Brown sausage coins 3–4 minutes, stirring once or twice. Transfer sausage to a plate (leave fat in the pan).
3. In the same skillet, add the sliced onion plus 1/2 tbsp olive oil if the pan looks dry. Cook 3 minutes, stirring, until starting to soften.
4. Add minced garlic (2 cloves) and optional 1/2 tsp caraway or smoked paprika; cook 30 seconds until fragrant.
5. Add sliced cabbage (1 lb) and 1/2 tsp salt + 1/4 tsp black pepper. Toss and cook 5–7 minutes, stirring occasionally, until cabbage wilts and starts to brown at the edges.
6. Add potato chunks (1 lb) and pour in 1 cup low-sodium chicken broth. Bring to a lively simmer, then cover and reduce to medium-low. Cook 12–15 minutes, stirring once halfway, until potatoes are tender (add a splash more broth/water if needed).
7. Uncover, return sausage to the skillet, and cook 3–5 minutes to reduce any excess liquid and re-warm sausage. Taste and adjust salt/pepper.
8. Finish with 1 tsp apple cider vinegar (or lemon juice) for brightness. Serve hot—straight from the skillet.

Ingredients

• Kroger® Extra Large Raw Shrimp Easy Peel Tail On BIG DEAL! 3/4 lb shrimp (about 12–16 large), peeled/deveined $15.98 (sale) per 2 lb
• Organic Green Savoy Cabbage 3/4 lb, thinly sliced $3.09 per 1 lb
• Organic Green Onions 1 bunch, sliced (whites + greens separated) $2.19 each
• Ginger Root 1 tbsp grated ginger $4.99 per 1 lb
• Simple Truth Organic® Fresh Lemons Bag (or Fresh Organic Limes if you have) 1 lemon (juice + optional zest) $6.99 per 2 lb bag
• Organic Cilantro 1/2 bunch, chopped $1.99 per 1 ct
• Fresh Large Ripe Avocado 1 avocado, sliced $2.50 (sale) each
• Olive oil (or neutral oil) 2 1/2 tbsp
• Soy sauce (pantry) 1 1/2 tbsp
• Honey or brown sugar (optional) 1 tsp
• Salt to taste
• Black pepper to taste
• Optional: red pepper flakes or hot sauce to taste

Instructions

1. Prep slaw: thinly slice 3/4 lb savoy cabbage. Slice 1 bunch green onions, keeping whites separate from greens. Chop 1/2 bunch cilantro. Slice 1 avocado.
2. Make dressing: in a bowl whisk 1 1/2 tbsp olive oil, 1 1/2 tbsp soy sauce, 1 tbsp lemon juice, 1 tbsp grated ginger, 1 minced garlic clove (optional if you like it punchy), 1 tsp honey (optional), and black pepper. Taste—add a pinch of salt only if needed (soy is salty).
3. Dress slaw: toss sliced cabbage with the dressing and the green onion greens + chopped cilantro. Let it sit while you grill (it softens slightly and gets better).
4. Prep shrimp: pat 3/4 lb shrimp dry. Toss shrimp with 1 tbsp olive oil, 1/4 tsp salt, 1/4 tsp black pepper, and the green onion whites. If you like heat, add red pepper flakes.
5. Heat grill to medium-high (about 450–500°F). Clean and oil grates. If shrimp are small, thread onto skewers to prevent falling through.
6. Grill shrimp 2–3 minutes per side until pink and lightly charred (total 4–6 minutes depending on size).
7. Finish: squeeze another 1 tbsp lemon juice over the hot shrimp (and optional lemon zest).
8. Serve: mound slaw on plates, top with grilled shrimp and sliced avocado. If you want more starch, serve with warmed tortillas or rice (not included in cost).