Careme Recipes

Ingredients

• Choice Beef Chuck Roast 1.5 lb $8.99/lb (sale; reg $10.99)
• Organic Jumbo Yellow Onions 1 lb (about 1 large), sliced $1.49/lb
• Organic Carrots Bunch 1 bunch (about 10–12 oz), cut into 2-inch pieces $2.50
• Organic Yukon Gold Potatoes 1 lb (about 3 medium), cut into 1.5-inch chunks $3.99/3 lb
• Organic Lacinato Kale 1/2 bunch, stems removed, chopped (about 3 packed cups) $2.79/1 ct
• Organic Garlic 3 cloves, minced $6.99/lb
• Pantry: beef broth or stock 2 cups
• Pantry: tomato paste (optional but great) 1 tbsp
• Pantry: olive oil 1 tbsp
• Pantry: Worcestershire (optional) 1 tbsp
• Pantry: dried thyme or rosemary 1 tsp
• Pantry: bay leaf (optional) 1
• Pantry: salt & black pepper to taste
• Pantry: cornstarch or flour (optional thickener) 1 tbsp

Instructions

1. Prep the vegetables: slice 1 large onion (about 1 lb), cut 1 bunch carrots into 2-inch pieces, and cut 1 lb Yukon gold potatoes into 1.5-inch chunks. Mince 3 cloves garlic. Strip and chop 1/2 bunch lacinato kale (about 3 packed cups).
2. Season 1.5 lb chuck roast generously with 1 1/2 tsp salt and 1 tsp black pepper (adjust to taste).
3. Stove step (adds flavor, optional but recommended): heat 1 tbsp olive oil in a skillet over medium-high. Brown the chuck roast 3–4 minutes per side. Transfer roast to slow cooker.
4. In the same skillet, sauté the sliced onion and minced garlic with a pinch of salt for 3–4 minutes, scraping up browned bits. Stir in 1 tbsp tomato paste (optional) for 30 seconds. Tip everything into the slow cooker.
5. Add carrots and potatoes to the slow cooker. Pour in 2 cups beef broth/stock plus 1 tbsp Worcestershire (optional). Add 1 tsp dried thyme/rosemary and 1 bay leaf (optional).
6. Cook on LOW 7–8 hours or HIGH 4–5 hours, until the roast shreds easily and potatoes are tender.
7. Stir in the chopped kale during the last 10–15 minutes of cooking so it turns tender but stays green.
8. Optional gravy: ladle 1/2 cup hot cooking liquid into a bowl and whisk in 1 tbsp cornstarch (or flour). Stir back into the slow cooker and cook 5 minutes until slightly thickened.
9. Slice or shred the roast and serve with the potatoes/carrots and plenty of the oniony broth.

Ingredients

• Pacific Cod Fillet Wild Caught (sustainably sourced) 1 lb (2 fillets) $10.99/lb
• Organic Acorn Squash 1 medium (about 1.5–2 lb), halved, seeded, cut into 1-inch wedges $1.99/lb
• Organic Long English Cucumber 1, thinly sliced $2.49/1 ct
• Organic Ginger Root 1 tbsp finely grated $3.99/lb
• Organic Garlic 2 cloves, grated or minced $6.99/lb
• Pantry: white or yellow miso paste 2 tbsp
• Pantry: soy sauce 1 tbsp
• Pantry: honey or brown sugar 2 tsp
• Pantry: rice vinegar or apple cider vinegar 1 1/2 tbsp, divided
• Pantry: neutral oil (avocado/canola) 2 tbsp, divided
• Pantry: toasted sesame oil (optional) 1 tsp
• Pantry: red pepper flakes (optional) pinch
• Pantry: salt & black pepper to taste
• Optional garnish: sesame seeds and/or sliced scallions as desired

Instructions

1. Prep: heat oven to 425°F. Line a sheet pan with parchment or foil.
2. Prep squash: cut 1 acorn squash into 1-inch wedges. Toss with 1 tbsp neutral oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on the sheet pan.
3. Roast squash 20 minutes, flipping once halfway, until browned and tender at the thickest part.
4. Make miso-ginger glaze: in a small bowl whisk 2 tbsp miso, 1 tbsp soy sauce, 2 tsp honey (or brown sugar), 1 tbsp rice vinegar, 1 tbsp neutral oil, 1 tbsp grated ginger, and 2 grated/minced garlic cloves. Add a pinch of red pepper flakes if you like heat.
5. Add cod: pat 1 lb cod dry; lightly season with black pepper. Pull the pan from the oven, scoot squash to one side, and place cod on the other. Brush cod generously with the miso glaze.
6. Return to oven and roast 8–12 minutes (depending on thickness) until cod flakes easily and is opaque. If you want more color, broil 1–2 minutes at the end—watch closely.
7. Quick cucumber salad: toss 1 sliced English cucumber with 1/2 tbsp vinegar, 1 tsp sesame oil (optional), a pinch of salt, and a pinch of sugar (optional). Let sit while fish finishes.
8. Serve cod with the roasted acorn squash and the crunchy cucumber salad. Sprinkle sesame seeds/scallions if using.

Ingredients

• Choice Tri-Tip Beef Steaks Family Pack (5-6 Steaks per Pack) 1 lb (2 small steaks or 1 larger to slice) $10.99/lb (sale; reg $11.99)
• Organic Rainbow Chard 1 bunch (about 12–16 oz), stems sliced, leaves chopped $2.99/16 oz
• Simple Truth Organic® Broccoli and Cauliflower 1/2 bag (about 8 oz) OR use any broccoli you have $3.99/16 oz
• Organic Garlic 3 cloves, thinly sliced $6.99/lb
• Pantry: olive oil 2 1/2 tbsp, divided
• Pantry: salt & black pepper to taste (use generously on steak)
• Pantry: smoked paprika (optional) 1/2 tsp
• Pantry: lemon (optional but great) 1/2, for finishing
• Pantry: butter (optional) 1 tbsp

Instructions

1. Prep: heat grill to medium-high (about 450–500°F). Heat oven to 425°F for the broccoli/cauliflower.
2. Roast the veg: toss about 8 oz broccoli/cauliflower with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a sheet pan and roast 18–22 minutes, flipping once, until browned and tender-crisp.
3. Season the steak: pat 1 lb tri-tip steaks dry. Season all over with about 1 tsp kosher salt (or to taste), 1 tsp black pepper, and 1/2 tsp smoked paprika (optional). Drizzle with 1/2 tbsp olive oil and rub to coat.
4. Grill: place steak on the hot grill. Grill 3–5 minutes per side (depending on thickness) to medium-rare (pull around 125–130°F). Transfer to a plate and rest 8–10 minutes before slicing against the grain.
5. Sauté chard (stove): while steak rests, heat 1 tbsp olive oil in a large skillet over medium-high. Add 3 sliced garlic cloves and cook 30 seconds until fragrant.
6. Add chard stems first with a pinch of salt; sauté 2 minutes. Add chopped chard leaves with 2 tbsp water and sauté 2–4 minutes until wilted and glossy. Stir in 1 tbsp butter (optional) and finish with a squeeze of lemon (optional). Season with salt and plenty of black pepper to taste.
7. Slice rested steak thinly against the grain. Serve with the garlicky chard and the roasted broccoli/cauliflower.