Careme Recipes

Ingredients

• Fresh Rockfish Fillet, Pacific Caught (sustainably sourced) 3/4 lb, cut into 1.5-inch pieces $4.99/lb (sale; was $9.99/lb)
• Fresh Wild Mussels (never frozen; sustainably sourced) 1 lb, scrubbed and debearded $4.99/lb (sale; was $12.99/lb)
• Organic Yukon Gold Potatoes 3/4 lb, cut into 1/2-inch cubes $4.99 per 3 lb bag
• Organic Kale 4 oz, ribs removed, chopped $2.99 per 16 oz
• Organic Jumbo Yellow Onion 1 small, diced $2.19/lb
• Simple Truth Organic Garlic Bulbs 3 cloves, sliced $2.79 per 3 ct
• Crushed tomatoes 1 can (14–15 oz)
• Dry white wine (optional) 1/2 cup
• Seafood stock or water 2 cups
• Olive oil 2 tbsp
• Red pepper flakes, salt & black pepper To taste
• Parsley or extra kale fronds for garnish (optional) Few tablespoons, chopped

Instructions

1. Wash, scrub, and debeard mussels; discard any with cracked shells or that don’t close when tapped.
2. Pat rockfish dry and season lightly with salt and pepper. Dice onion, slice garlic, cube potatoes, and chop kale.
3. Heat olive oil in a wide pot over medium heat (stove). Sauté onion with a pinch of salt until translucent, 3–4 minutes. Add garlic and red pepper flakes; cook 30 seconds.
4. Stir in potatoes; cook 2 minutes to coat in oil. Add wine and simmer 1 minute to reduce slightly.
5. Add crushed tomatoes and seafood stock (or water). Bring to a brisk simmer; season with 1/2 tsp salt and a few grinds of pepper. Cover and simmer until potatoes are just tender, 8–10 minutes.
6. Add kale; simmer 2 minutes until wilted.
7. Nestle in rockfish and top with mussels. Cover and cook 4–6 minutes, until fish flakes and mussels open (discard any that remain closed).
8. Taste and adjust seasoning. Ladle into warm bowls and garnish with chopped parsley or kale fronds. Serve with crusty bread if you like.

Ingredients

• Wild-Caught Whole Fresh Dungeness Crab 1 whole crab, 2–2.5 lb (serves 2) $9.99/lb (sale; was $18.99/lb)
• Kroger Brussels Sprouts BIG DEAL! 12 oz, halved $6 per 24 oz bag
• Private Selection Petite Potatoes with Herbes de Provence 8 oz $4.99 per 16 oz bag
• Simple Truth Organic Garlic Bulbs 4 cloves, minced $2.79 per 3 ct
• Unsalted butter 4 tbsp, melted
• Olive oil 2 tbsp
• Lemon 1, zested and juiced
• Simple Truth Organic Baby Dill (optional, for garnish) 1–2 tbsp, chopped $2.79 per 0.5 oz
• Salt & black pepper To taste

Instructions

1. Ask the fishmonger to clean the crab (remove top shell, gills, viscera, and snap in half). If bringing home live and uncleaned: chill the crab on ice 15 minutes, steam 8–10 minutes just to set meat, then cool, remove top shell/gills/viscera, rinse quickly, and crack the claws/legs for easier eating.
2. Heat oven to 450°F. Line a large rimmed sheet pan with foil for easy cleanup.
3. In a bowl, toss Brussels sprouts and petite potatoes with 1 tbsp olive oil, 1 minced garlic clove, 1/2 tsp salt, and pepper. Spread on half the sheet pan, cut sides down.
4. Whisk melted butter with remaining olive oil, lemon zest and juice, and remaining garlic; season with a pinch of salt and pepper.
5. Place cleaned crab halves and cracked legs on the other half of the sheet pan. Brush generously with the lemon–garlic butter (reserve 2–3 tbsp for finishing).
6. Roast 15–18 minutes, until sprouts are browned, potatoes are tender, and crab is sizzling and aromatic.
7. Transfer crab to a platter; toss vegetables on the pan in any remaining butter. Drizzle crab with reserved butter and sprinkle with chopped dill. Serve with lemon wedges and lots of napkins.

Ingredients

• Kroger Ground Pork 12 oz (use the rest for another meal) $4.79 per 16 oz (sale; was $6.49)
• Organic Green Cabbage 12 oz, thinly sliced $2.49/lb
• Organic Carrots (bag) 2 medium, peeled into ribbons or thin matchsticks $3.29 per 2 lb bag
• Organic Ginger Root 1 tbsp, finely minced $5.99/lb
• Simple Truth Organic Garlic Bulbs 3 cloves, minced $2.79 per 3 ct
• Simple Truth Organic Thai Basil 1/2 cup leaves, torn $2.79 per 0.5 oz
• Neutral oil 1.5 tbsp
• Jasmine rice 1 cup dry (yields ~3 cups cooked)
• Soy sauce 2 tbsp
• Fish sauce 1 tbsp
• Brown sugar 1 tbsp
• Rice vinegar (or lime juice) 2 tsp
• Crushed red pepper or fresh chili To taste

Instructions

1. Rinse rice until water runs mostly clear. Cook on the stove (1 cup rice to 1.25 cups water): bring to a boil, cover, reduce to low, and steam 12 minutes; rest 5 minutes off heat, then fluff.
2. Prep vegetables: thinly slice cabbage, peel carrots into ribbons, mince ginger and garlic, and tear basil leaves.
3. Stir together sauce in a small bowl: soy sauce, fish sauce, brown sugar, rice vinegar, and a pinch of chili flakes.
4. Heat a large skillet or wok over medium-high (stove). Add oil, then ground pork. Cook, breaking up, until browned with crispy bits, 5–6 minutes.
5. Add ginger and garlic; stir-fry 30 seconds until fragrant. Add cabbage and carrots; stir-fry 3–4 minutes until cabbage is just tender but still bright.
6. Pour in sauce; toss 30–60 seconds to glaze and thicken. Turn off heat and fold in Thai basil so it wilts.
7. Serve over fluffed jasmine rice. Add extra chili and a splash more vinegar or lime to taste.