Careme Recipes

Ingredients

• Red Shrimp 16/25 12 oz (about 3/4 lb), peeled and deveined sale $6.99/lb
• Organic Butternut Squash 1 lb, peeled and cubed sale $1.49/lb
• Fresh Tomatillo 8 oz (about 5-6 tomatillos), husked and rinsed $2.99/lb
• Organic Hass Avocado 1, ripe $2.69/ea
• Organic Cilantro 1/2 bunch, chopped (plus extra leaves for garnish) $1.99/ea
• Organic Yellow Onion 1/2 small, finely diced (reserve 1-2 Tbsp for salsa) $1.99/ea
• Organic Garlic 3 cloves (2 for salsa, 1 for shrimp), minced $6.99/lb
• Corn tortillas 8-10 small
• Olive oil 3 Tbsp, divided
• Lime 1, juiced (or 2 Tbsp)
• Ground cumin 1 tsp
• Chili powder 1 tsp
• Smoked paprika 1/2 tsp
• Salt & black pepper To taste

Instructions

1. Heat oven to 425°F. On a sheet pan, toss butternut with 1.5 Tbsp olive oil, salt, and pepper. Roast 20-25 minutes, flipping once, until tender and caramelized.
2. Add tomatillos to the same pan for the last 12 minutes of roasting (or use a second pan). Roast until softened and lightly charred.
3. Make salsa: In a blender, add roasted tomatillos, avocado, 2 cloves garlic, 2 Tbsp onion, half the cilantro, lime juice, 1 Tbsp olive oil, pinch of salt. Blend until creamy; adjust salt/lime to taste.
4. Season shrimp with cumin, chili powder, smoked paprika, salt, pepper, and 1 clove minced garlic. Heat 1/2 Tbsp oil in a skillet over medium-high and sear shrimp 1.5-2 minutes per side until just opaque.
5. Warm tortillas over a burner or in the oven for 1-2 minutes. Assemble tacos with shrimp, a spoon of salsa, remaining diced onion, and cilantro. Serve with the roasted butternut on the side and extra salsa.

Ingredients

• Rockfish Fillet (Wild Caught Fresh) 12 oz (cut into 1-inch pieces) sale $6.99/lb
• Organic Russet Potatoes 12 oz (about 2 medium), peeled and diced 1/2-inch $1.79/lb
• Organic Lacinato Kale 1/2 bunch, ribs removed, thinly sliced $2.99/ea
• Organic Leeks (bunch) 1 medium, white and light green parts only, sliced $4.99/bunch
• Organic Garlic 2 cloves, minced $6.99/lb
• Unsalted butter 1.5 Tbsp
• Olive oil 1 Tbsp
• All-purpose flour (or 1 Tbsp cornstarch for GF) 1 Tbsp
• Low-sodium chicken or seafood stock 3 cups
• Milk or half-and-half 1/2 cup
• Bay leaf 1
• Dried thyme 1/2 tsp
• Salt & black pepper To taste
• Lemon (optional) Wedges, for serving
• Fresh parsley (optional) 2 Tbsp, chopped

Instructions

1. In a soup pot, warm butter and olive oil over medium heat. Add leeks with a pinch of salt; cook 5 minutes until soft. Stir in garlic for 30 seconds.
2. Sprinkle flour over leeks; cook 1 minute, stirring. Slowly whisk in stock to avoid lumps. Add potatoes, bay leaf, and thyme; simmer gently 12-15 minutes until potatoes are just tender.
3. Stir in milk/half-and-half and kale; simmer 3-4 minutes until kale is tender.
4. Season rockfish pieces with salt and pepper; add to pot. Simmer gently 3-5 minutes until fish flakes easily. Remove bay leaf; adjust salt/pepper.
5. Ladle into bowls; garnish with parsley and a squeeze of lemon if desired. Serve with crusty bread (optional).

Ingredients

• Certified Angus Beef Tri Tip Steak Family Pack 0.8 lb (for 2 servings) sale $9.99/lb
• Frieda's Squash Delicata 1 lb, halved, seeded, sliced into 1/2-inch crescents $1.49/lb
• Fresh Green Beans - Bag 1/2 lb, trimmed $3.69/lb
• Organic Italian Parsley 1/2 bunch, finely chopped $1.99/ea
• Organic Cilantro 1/4 bunch, finely chopped $1.99/ea
• Organic Garlic 3 cloves, minced (1 for steak rub, 2 for sauce) $6.99/lb
• Red wine vinegar (or lemon juice) 2.5 Tbsp
• Olive oil 4 Tbsp, divided
• Crushed red pepper flakes 1/4-1/2 tsp
• Smoked paprika 1/2 tsp
• Ground cumin (optional) 1/4 tsp
• Salt & black pepper To taste

Instructions

1. Heat oven to 425°F for vegetables. Toss delicata and green beans with 2 Tbsp olive oil, salt, and pepper on a sheet pan. Roast 20-25 minutes, stirring once, until caramelized and tender.
2. Meanwhile, rub tri-tip with 1 clove minced garlic, smoked paprika, cumin (optional), salt, pepper, and 1/2 Tbsp olive oil. Rest at room temp 10-15 minutes.
3. Make chimichurri: Mix parsley, cilantro, 2 cloves minced garlic, red pepper flakes, 2 Tbsp vinegar, 1.5 Tbsp olive oil, pinch salt and pepper. Add 1-2 tsp water to loosen if needed; adjust acidity/salt.
4. Grill tri-tip over medium-high heat (or use a grill pan): 4-5 minutes per side for medium-rare depending on thickness, to 130-135°F. Rest 5-10 minutes, then slice thinly against the grain.
5. Serve sliced tri-tip with chimichurri spooned over, alongside roasted delicata and green beans.