Careme Recipes

Ingredients

• Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs 1 lb $6.99/lb
• Frieda's Squash Delicata 1 lb $1.49/lb
• Green Cabbage 1/2 lb $1.49/lb
• Large Fuji Apple 1 apple $2.49/lb
• Jumbo Yellow Onions 1/2 lb $1.49/lb
• Garlic 2 cloves $1.50 each
• Fresh Organic Lemon 1 lemon $1.69 each
• Olive oil 2 tablespoons pantry
• Dried thyme or rosemary 1 teaspoon pantry
• Salt to taste pantry
• Black pepper to taste pantry

Instructions

1. Heat oven to 425°F.
2. Halve and seed the delicata squash, then slice into half-moons. Slice the onion into wedges and mince the garlic.
3. Toss the delicata squash and onion with 1 tablespoon olive oil, half the garlic, thyme or rosemary, salt, and pepper on a sheet pan.
4. Pat dry the chicken thighs and season with salt, pepper, a little lemon zest, and 1/2 tablespoon olive oil. Add to the sheet pan.
5. Roast 25 to 30 minutes, stirring vegetables once, until the chicken is cooked through and the squash is browned at the edges.
6. Meanwhile, shred the cabbage and thinly slice the apple.
7. Heat remaining olive oil in a skillet over medium heat. Add cabbage with a pinch of salt and cook 4 minutes.
8. Add apple, remaining garlic, and a squeeze of lemon juice. Cook 2 to 3 minutes more until the cabbage softens but still has some texture.
9. Serve the roasted chicken with delicata squash and the warm apple-cabbage sauté. Finish with more lemon juice to taste.

Ingredients

• Shrimp Raw White P&D Large 31/40 Count 1 lb $7.99/lb sale
• Bok Choy 1 lb $2.49/lb
• Green Cabbage 1/2 lb $1.49/lb
• Carrots 1/2 lb $1.69/lb
• Jumbo Yellow Onions 1/4 lb $1.49/lb
• Garlic 3 cloves $1.50 each
• Ginger Root 1 tablespoon grated $4.99/lb
• Son Premium Fish Sauce 1 tablespoon $11.79
• Pompeii® Lemon Juice 1 tablespoon $2.50 sale
• Kroger® Russet Potatoes 2 medium potatoes $2.99/5 lb
• Neutral oil 2 tablespoons pantry
• Black pepper to taste pantry

Instructions

1. Cut the potatoes into chunks, boil in salted water for 12 to 15 minutes until tender, then drain.
2. Pat the shrimp dry. Mince the garlic and grate the ginger.
3. Slice the onion, shred the cabbage, slice the carrots, and chop the bok choy, separating stems and leaves.
4. Mix fish sauce, lemon juice, and 2 tablespoons water in a small bowl.
5. Heat 1 tablespoon oil in a large skillet over medium-high heat. Stir-fry the shrimp 2 to 3 minutes until just pink, then remove.
6. Add remaining oil and cook onion, carrots, bok choy stems, and cabbage for 4 to 5 minutes.
7. Add garlic, ginger, and bok choy leaves; cook 1 minute.
8. Return shrimp to the pan and add the sauce. Toss 1 minute until coated.
9. Serve with the boiled potatoes on the side.

Ingredients

• Simple Truth® Natural Grass Fed Angus Beef Ribeye Steak 2 steaks or 20 oz total $19.99/10 oz
• Loose Red Beets 1 lb $2.89/lb
• Brussels Sprouts 1 lb $3.99/lb
• Garlic 2 cloves $1.50 each
• Fresh Organic Lemon 1/2 lemon $1.69 each
• Parsley 2 tablespoons chopped $1.69 each
• Olive oil 2 tablespoons pantry
• Salt to taste pantry
• Black pepper to taste pantry

Instructions

1. Heat oven to 425°F.
2. Peel if desired and cut the beets into wedges. Trim and halve the Brussels sprouts.
3. Toss beets with 1 tablespoon olive oil, salt, and pepper on one side of a sheet pan. Roast for 15 minutes.
4. Add Brussels sprouts to the other side with remaining olive oil, salt, and pepper. Roast another 20 to 25 minutes, stirring once, until both vegetables are tender and browned.
5. Pat the ribeye dry and season generously with salt and pepper.
6. Heat a heavy skillet over medium-high heat. Sear the steaks 3 to 4 minutes per side for medium-rare, adjusting for thickness.
7. Rest the steaks 5 to 10 minutes.
8. Meanwhile, mince the garlic, chop the parsley, and mix with a squeeze of lemon juice.
9. Serve the steaks with roasted beets and Brussels sprouts, topped with the parsley-lemon mixture.