Careme Recipes

Ingredients

• Steelhead fillet (Fresh Farm Raised), 1 lb 1 lb (you’ll cook ~12–14 oz; save extra for lunch) $8.99 (sale)
• Green acorn squash 1 medium (about 1.5–2 lb) $1.49/lb (reg)
• Organic Lacinato kale, 1 ct 1 bunch $2.99 (reg)
• Jumbo Yellow Onions, 1 lb 1/2 large onion (about 4–5 oz), thin-sliced $1.29 (sale)
• Organic Red Navel Orange, 1 ct 1 orange (zest + 2 Tbsp juice) $3.69 (reg)
• Simple Truth Organic™ Basil, 3 oz 2 Tbsp chopped (or more to taste) $4.99 (reg)
• Simple Truth Organic® Garlic bulbs (3 ct) 2 cloves, minced $2.79 (reg)
• Olive oil 2 1/2 Tbsp, divided
• Honey or maple syrup 2 tsp
• Dijon mustard 1 1/2 tsp
• Kosher salt & black pepper to taste
• Red pepper flakes (optional) pinch

Instructions

1. Heat oven to 425°F. Set a sheet pan on the middle rack to preheat (helps browning).
2. Prep the squash: Halve 1 acorn squash, scoop seeds, and cut into 3/4-inch wedges. Toss wedges with 1 Tbsp olive oil, 1/2 tsp kosher salt, and black pepper. Carefully spread on the preheated sheet pan, cut-side down where possible. Roast 20 minutes.
3. Make the citrus-herb glaze: In a small bowl, stir together 1 1/2 tsp Dijon mustard, 2 tsp honey (or maple), zest of 1 orange, 2 Tbsp orange juice, 2 Tbsp chopped basil, a pinch of red pepper flakes (optional), and a pinch of salt.
4. Prep the kale: Strip leaves from 1 bunch Lacinato kale and slice into ribbons. Thinly slice 1/2 large yellow onion. Mince 2 garlic cloves.
5. Add fish to the oven: Pat dry ~12–14 oz steelhead from the 1 lb fillet (save the rest). Season with 1/2 tsp kosher salt and black pepper. Push squash to one side of the pan and place fish skin-side down on the other side. Spoon the citrus-herb glaze over the top. Roast 10–12 minutes, until the thickest part flakes easily (or ~125–130°F for medium).
6. While fish roasts, sauté the greens: Heat 1 1/2 Tbsp olive oil in a large skillet over medium-high. Add the sliced onion with a pinch of salt; cook 3–4 minutes until softened. Add minced garlic; cook 30 seconds. Add sliced kale with 2 Tbsp water and a pinch more salt. Toss and cook 3–5 minutes until wilted and glossy. Finish with a squeeze of orange juice if you like (from the same orange).
7. Serve: Plate the glazed steelhead with roasted acorn squash wedges and the garlicky kale. Spoon any pan juices over the fish and squash.

Ingredients

• Simple Truth® Naturalˆ Boneless & Skinless Fresh Chicken Thighs, 1 lb 1 lb
• Simple Truth Organic® Low Sodium Free Range Chicken Broth, 32 oz 4 cups $1.99 (sale)
• Bok Choy 12 oz (about 2 small heads) $2.49/lb (reg)
• Simple Truth Organic® Whole White Mushrooms, 8 oz 8 oz, sliced $3.00 (sale)
• Jumbo Yellow Onions, 1 lb 1/2 large onion, thin-sliced $1.29 (sale)
• Ginger Root 1 Tbsp finely grated (or minced) $4.99/lb (reg)
• Garlic (1 ct) 2 cloves, minced $1.50 (reg)
• Eggs 2 large
• Soy sauce (low-sodium if possible) 2 1/2 Tbsp
• Rice vinegar (or apple cider vinegar) 1 Tbsp
• Sesame oil (optional) 1 tsp
• Neutral oil (avocado/canola) 1 Tbsp
• Black pepper to taste
• Cooked rice or noodles (optional side/starch) 2 cups cooked rice OR 6 oz quick-cook noodles

Instructions

1. If serving with starch, start it first: Cook 2 cups cooked rice or 6 oz quick-cook noodles according to package directions; keep warm.
2. Prep: Thin-slice 1/2 large yellow onion. Slice 8 oz mushrooms. Peel and grate 1 Tbsp ginger. Mince 2 garlic cloves. Halve 12 oz bok choy lengthwise and slice into 1-inch pieces (keep stems and leaves together).
3. Sear chicken: Pat 1 lb boneless skinless chicken thighs dry and season with black pepper (go easy on salt—broth + soy are salty). Heat 1 Tbsp neutral oil in a medium pot or Dutch oven over medium-high. Sear thighs 3–4 minutes per side until nicely browned (they don’t need to be cooked through yet). Transfer to a plate.
4. Build the broth: Reduce heat to medium. Add sliced onion to the pot; cook 2 minutes, scraping up browned bits. Add mushrooms; cook 3 minutes. Add garlic and ginger; cook 30 seconds until fragrant.
5. Simmer: Add 4 cups low-sodium chicken broth, 2 1/2 Tbsp soy sauce, and 1 Tbsp rice vinegar. Return chicken (and any juices) to the pot. Simmer 8–10 minutes, until chicken is cooked through (165°F).
6. Add bok choy: Stir in the prepared bok choy and simmer 2–3 minutes until stems are tender-crisp and leaves are wilted.
7. Egg-drop finish: Beat 2 eggs in a bowl. Bring soup to a gentle simmer (not a hard boil). Slowly drizzle in beaten eggs while stirring the soup in one direction to create ribbons. Turn off heat. Stir in 1 tsp sesame oil (optional).
8. Serve: Slice chicken and divide soup between 2 bowls. Add rice/noodles to each bowl if using, then ladle soup over the top.

Ingredients

• Tuna Steak Wild Caught Frozen (sustainably sourced), 1 lb 1 lb (thaw; you’ll use ~12 oz for 2 servings) $8.99 (sale)
• Simple Truth Organic® Gourmet Gold Potatoes, 24 oz 16–18 oz potatoes (about 3/4 of the bag), halved $3.50 (sale)
• Simple Truth Organic® Mini Sweet Peppers, 16 oz 10–12 oz (about 2–3 cups)
• Jumbo Yellow Onions, 1 lb 1/4 large onion, very thin-sliced $1.29 (sale)
• Simple Truth Organic® Oregano, 0.5 oz 1 Tbsp chopped (or 1 tsp dried)
• Fresh lemon (or lemon juice) 2 Tbsp juice + zest (about 1 lemon)
• Olive oil 4 Tbsp, divided
• Dijon mustard 1 tsp
• Honey 1 tsp
• Kosher salt & black pepper to taste
• Crushed red pepper (optional) pinch

Instructions

1. Thaw fish: Thaw ~12 oz tuna steak from the 1 lb package (overnight in fridge or quick-thaw in a sealed bag in cold water). Pat very dry.
2. Start the potatoes (stove): Put 16–18 oz halved gold potatoes in a pot and cover with cold water by 1 inch. Add 1 tsp kosher salt. Bring to a boil, then simmer 10–12 minutes until fork-tender. Drain and let steam-dry in the colander 2 minutes.
3. Make marinade/vinaigrette: In a bowl, whisk 3 Tbsp olive oil, 2 Tbsp lemon juice, lemon zest, 1 tsp Dijon, 1 tsp honey, 1 Tbsp chopped oregano (or 1 tsp dried), 1/2 tsp kosher salt, black pepper, and a pinch of red pepper flakes (optional).
4. Marinate tuna: Spoon 1 1/2 Tbsp of the mixture over the tuna; rest 10 minutes while you prep the grill. Reserve the remaining dressing for the warm potato salad.
5. Warm potato salad (stove, quick): Return drained potatoes to the warm pot. Add 1/4 very thin-sliced onion and enough reserved dressing to coat well (about 2–3 Tbsp). Toss gently. Taste and add salt/pepper if needed. Cover to keep warm.
6. Grill prep: Heat grill to high (clean and oil grates). Toss 10–12 oz mini sweet peppers with 1 Tbsp olive oil and a pinch of salt.
7. Grill peppers: Grill peppers 6–8 minutes total, turning often, until blistered and slightly softened. Move to a plate.
8. Grill tuna: Grill tuna over high heat about 60–90 seconds per side for rare/medium-rare (longer if you prefer more done). Aim for a just-warm center—tuna dries out fast. Rest 2 minutes, then slice.
9. Serve: Plate sliced grilled tuna with warm lemon-oregano potato salad and charred sweet peppers. Drizzle any remaining dressing over the peppers and tuna.