Careme Recipes

Ingredients

• Certified Angus Beef Boneless Flank Steak 1 lb $12.99 sale (1 lb)
• Fresh Cut Red and Green Peppers with Onions Fajita Vegetable Mix Mild 12 oz (about 3 cups) $5.00 (16 oz)
• Chayote squash 1 large (about 12 oz) $1.89/lb
• Organic garlic bulbs 2 cloves, minced $2.79 (3 ct)
• Organic ginger root (optional but great) 1 tsp finely grated $5.99/lb
• Limes (not in sale list) 1–2
• Ground cumin (pantry) 1 1/2 tsp
• Smoked paprika or chili powder (pantry) 1 tsp
• Dried oregano (pantry) 1/2 tsp
• Olive oil (pantry) 2 tbsp, divided
• Kosher salt + black pepper (pantry) to taste
• Corn or flour tortillas (not in sale list) 6 small
• Optional toppings: avocado, cilantro, hot sauce, sour cream as desired

Instructions

1. Prep: Pat dry 1 lb flank steak. In a bowl, mix 1 tbsp olive oil, 1 1/2 tsp ground cumin, 1 tsp smoked paprika (or chili powder), 1/2 tsp dried oregano, 1 1/4 tsp kosher salt, 1/2 tsp black pepper, 2 minced garlic cloves, 1 tsp grated ginger (optional), and juice of 1 lime. Rub all over the steak; let sit while you prep veg (10–15 minutes).
2. Prep chayote: Peel 1 large chayote, cut in half, remove the core, and slice into 1/4-inch half-moons.
3. Stove (side veg): Heat 1 tbsp olive oil in a large skillet over medium-high. Add sliced chayote + 1/4 tsp salt. Sauté 6–8 minutes, stirring, until crisp-tender and lightly browned. Squeeze in 1/2 lime and black pepper; scrape into a bowl and cover to keep warm.
4. Grill (or stove grill-pan): Preheat grill to medium-high. Grill the marinated 1 lb flank steak about 4–6 minutes per side (for medium-rare to medium; adjust for thickness). Rest 5–10 minutes, then slice very thin against the grain.
5. Stove (fajita veg): In the same skillet (no need to wash), heat a splash of oil if dry. Add 12 oz fajita pepper-onion mix + a pinch of salt and cook over high heat 5–7 minutes until blistered and tender-crisp. Finish with a squeeze of lime.
6. Warm tortillas: Toast 6 small tortillas on the grill or in a dry skillet 20–30 seconds per side.
7. Serve: Build tacos with sliced flank steak + fajita veg + sautéed chayote. Add avocado/cilantro/hot sauce if you like.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 1 lb (2 fillets) $6.99 sale (1 lb)
• Organic butternut squash 1 lb, peeled and cubed (about 3 cups) $1.99/lb
• Simple Truth Organic® Baby Dill 2 tbsp chopped $2.79 (0.5 oz)
• Organic garlic bulbs 2 cloves, minced $2.79 (3 ct)
• Lemon (not in sale list) 1
• Panko breadcrumbs (pantry) 1/3 cup
• Dijon mustard (pantry) 1 tbsp
• Olive oil (pantry) 2 tbsp
• Butter (pantry) 1 tbsp, melted
• Kosher salt + black pepper (pantry) to taste

Instructions

1. Oven prep: Heat oven to 425°F. Line a sheet pan with parchment or foil.
2. Prep squash: Toss 1 lb peeled/cubed butternut squash with 1 tbsp olive oil, 1/2 tsp kosher salt, and black pepper. Spread on one side of the sheet pan.
3. Roast squash first: Roast 12 minutes at 425°F to get it started.
4. Prep fish topping: In a small bowl mix 1/3 cup panko, 2 tbsp chopped dill, 2 minced garlic cloves, zest of 1 lemon, 1 tbsp melted butter, 1 tbsp olive oil, 1 tbsp Dijon, 1/4 tsp salt, and pepper.
5. Add fish: Pat dry 1 lb rockfish; season with 1/2 tsp kosher salt + pepper. Push squash to make room and place fish on the other side of the pan. Press the dill-panko mixture on top of the fish (use all of it).
6. Finish roasting: Return pan to oven and roast 10–14 minutes, until fish flakes easily and squash is caramel-tender (fish should hit ~140°F and carryover to 145°F).
7. Serve: Squeeze lemon juice over the fish and squash. Taste squash and add a pinch more salt if needed.

Ingredients

• Pork Shoulder Boneless Boston Butt Roast 1.25 lb (for 2 hearty portions + a little leftover) $5.59/lb
• Organic baby bok choy 12 oz $3.99/lb
• Organic ginger root 1 1/2 tbsp, grated (or minced) $5.99/lb
• Simple Truth Organic® garlic bulbs 3 cloves, minced $2.79 (3 ct)
• Fresh onions (any sweet/yellow from list) 1/2 large onion, sliced $2.19/lb (organic jumbo yellow onions shown)
• Soy sauce (pantry) 1/3 cup
• Rice vinegar (pantry) 2 tbsp
• Brown sugar or honey (pantry) 1–2 tbsp
• Sesame oil (pantry) 2 tsp
• Neutral oil (pantry) 1 tbsp
• Cooked rice (not in sale list) 1 cup dry rice (makes ~3 cups cooked)
• Optional: crushed red pepper or sriracha (pantry) to taste
• Optional garnish: sesame seeds, sliced cucumber as desired

Instructions

1. Prep (slow cooker): Thinly slice 1/2 large onion. Mince 3 garlic cloves. Grate/mince 1 1/2 tbsp ginger.
2. Build braise: In the slow cooker, whisk 1/3 cup soy sauce, 2 tbsp rice vinegar, 1–2 tbsp brown sugar (start with 1), 1 tsp sesame oil, 1/2 cup water, the sliced onion, garlic, and ginger. Add optional chile if you want heat.
3. Add pork: Nestle in 1.25 lb boneless pork shoulder. Turn to coat.
4. Slow cook: Cook on HIGH 4–5 hours or LOW 7–8 hours, until the pork shreds easily with a fork.
5. Cook rice (stove): About 25–30 minutes before serving, cook 1 cup dry rice according to package directions.
6. Shred & reduce (stove, optional but tasty): Transfer pork to a cutting board; shred. Pour the cooking liquid into a saucepan and simmer 5–8 minutes to thicken slightly. Stir shredded pork back in (or just ladle sauce over). Taste and adjust with a little more sugar or vinegar if needed.
7. Prep bok choy: Halve or quarter 12 oz baby bok choy lengthwise. Rinse well (grit hides near the base).
8. Stove sauté: Heat 1 tbsp neutral oil in a large skillet over medium-high. Add bok choy + a pinch of salt and stir-fry 3–5 minutes until stems are crisp-tender. Drizzle with 1 tsp sesame oil right at the end.
9. Serve: Spoon rice into bowls, top with ginger-soy pulled pork and sautéed bok choy. Garnish with sesame seeds and/or sliced cucumber if you have it.