Careme Recipes

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 12 oz (about 0.75 lb) fillet, skinless if possible sale $4.99/lb
• Panko breadcrumbs 1/2 cup
• Parmesan, finely grated 2 tbsp
• Simple Truth Organic Baby Dill, chopped 1 tbsp (plus extra for garnish) $2.79 / 0.5 oz
• Lemon (zest and wedges) 1 large
• Paprika + kosher salt + black pepper 1/2 tsp paprika; 3/4 tsp salt; 1/2 tsp pepper, divided
• Olive oil 2–3 tbsp, divided
• Organic Butternut Squash 1.5 lb, peeled and 1/2-inch dice $1.99/lb
• Organic Fuji Apple 1 medium, 1/2-inch dice $2.79/lb
• Organic Yellow Onion 1/2 medium, small dice $2.19/lb
• Butter (or more olive oil) 1 tbsp

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan with parchment. Pat rockfish dry and set aside.
2. Make the crunchy topping: In a bowl mix panko, Parmesan, 1 tsp lemon zest, dill, paprika, a pinch of salt and pepper, and 1 tbsp olive oil until evenly moistened.
3. Coat and bake fish: Brush fish lightly with olive oil, season with salt and pepper, and press the panko mixture onto the top. Bake 10–14 minutes (depending on thickness) until the fish flakes easily and reaches 145°F.
4. Start the warm squash-apple skillet: While fish bakes, heat 1 tbsp olive oil in a large skillet over medium. Sauté onion 2–3 minutes until translucent. Add diced butternut squash, 1/2 tsp salt, and 2 tbsp water. Cover and cook, stirring occasionally, 8–10 minutes until nearly tender.
5. Finish the skillet: Uncover, add 1 tbsp butter and the diced apple. Cook 3–4 minutes more until the squash is tender and apples just soften. Squeeze in 1–2 tsp lemon juice; adjust salt and pepper.
6. Serve: Spoon the warm squash-apple onto plates. Top with the crispy rockfish, drizzle with a little more lemon, and sprinkle with extra dill. Serve with lemon wedges.

Ingredients

• Kroger Ground Pork 12 oz (use most of the pack) sale $3.99 / 16 oz
• Egg 1
• Breadcrumbs 1/4 cup
• Dijon mustard 1 tbsp (plus 1 tsp for pan sauce, optional)
• Organic Yellow Onion, grated or minced 1/2 medium (reserve 2 tbsp for pan sauce if making) $2.19/lb
• Fresh parsley, chopped 2 tbsp
• Kosher salt & black pepper + optional ground caraway 3/4 tsp salt, 1/2 tsp pepper, pinch caraway
• Olive oil 2–3 tbsp total
• Organic Yukon Gold Potatoes (bag) 1.5 lb, peeled and cubed $4.99 / 3 lb
• Butter + milk (for mash) 2 tbsp butter + 1/3 cup warm milk (or cream)
• Organic Red Cabbage ~1 lb, cored and thinly sliced $2.49/lb
• Organic Fuji Apple, sliced 1 medium $2.79/lb
• Apple cider vinegar + sugar 2 tbsp vinegar + 1 tsp sugar
• Bay leaf or pinch allspice (optional) 1 bay or pinch allspice

Instructions

1. Prep potatoes first: Place cubed potatoes in a pot, cover with cold salted water by 1 inch. Bring to a boil, then simmer 12–15 minutes until tender.
2. Start the cabbage braise: While potatoes heat, warm 1 tbsp olive oil in a sauté pan over medium. Add 2 tbsp onion and cook 1–2 minutes. Add red cabbage, apple slices, 1/2 tsp salt, 1/4 tsp pepper, vinegar, sugar, bay/allspice, and 1/4 cup water. Cover and simmer 15 minutes, stirring occasionally, until tender with a little bite.
3. Mix frikadellen: In a bowl combine ground pork, remaining onion, egg, breadcrumbs, Dijon, parsley, salt, pepper, and caraway. Mix gently. Form 4 equal patties (about 3/4-inch thick).
4. Sear patties: Heat 1–2 tbsp olive oil in a skillet over medium to medium-high. Sear patties 4–5 minutes per side until deeply browned and cooked through to 160°F. Transfer to a warm plate.
5. Optional quick pan sauce: To the empty skillet, add 2 tbsp water, 1 tsp Dijon, and 1 tsp butter; swirl, scraping browned bits for 30–60 seconds. Spoon over patties.
6. Finish the mash: Drain potatoes well. Mash with butter and warm milk; season with salt and pepper to taste.
7. Serve: Plate mashed potatoes, top with frikadellen and pan sauce. Add a generous side of braised red cabbage and apples.

Ingredients

• Simple Truth Natural Ground Lamb 12 oz (about 0.75 lb) sale $9.99/lb
• Organic Yellow Onion, grated 1/4 medium $2.19/lb
• Garlic, minced 2 cloves (divided)
• Ground cumin + ground coriander + paprika 1 tsp cumin, 1 tsp coriander, 1 tsp paprika
• Fresh parsley, chopped 2 tbsp
• Kosher salt & black pepper 3/4 tsp salt, 1/2 tsp pepper
• Olive oil 2–3 tbsp, divided
• Organic Carrots Bunch 1 bunch (about 5–6 medium), peeled and halved lengthwise if thick $2.99 / bunch
• Plain Greek yogurt 1/2 cup
• Simple Truth Organic Baby Dill, chopped 1 tbsp $2.79 / 0.5 oz
• Lemon (juice + wedges) 1 large
• Pita or naan, for serving 2 rounds
• Wooden skewers (if using) 4, soaked 10 minutes

Instructions

1. Prep grill: Preheat an outdoor grill or grill pan to medium-high. If using wooden skewers, soak them in water for 10 minutes.
2. Mix kofta: In a bowl combine lamb, grated onion, 1 clove minced garlic, cumin, coriander, paprika, parsley, salt, and pepper. Mix gently until just combined, then shape into 4 oval logs. Thread onto skewers (optional) and chill briefly while you prep carrots.
3. Season carrots: Toss carrots with 1–2 tbsp olive oil, a big pinch of salt, and pepper.
4. Grill carrots: Grill 8–10 minutes total, turning occasionally, until lightly charred and just tender. Move to indirect heat or a cooler spot if browning too quickly.
5. Grill kofta: Oil the grates lightly. Grill kofta 3–4 minutes per side (6–8 minutes total) until nicely charred and cooked to 160°F.
6. Make lemon–dill yogurt: Stir yogurt with remaining minced garlic, chopped dill, 1–2 tsp lemon juice, a pinch of salt, and 1 tsp olive oil.
7. Warm bread: Warm pita/naan on the grill 30–60 seconds per side until pliable.
8. Serve: Plate kofta with charred carrots, a generous dollop of yogurt, warm bread, and lemon wedges for squeezing. Sprinkle with extra dill or parsley if you like.