Careme Recipes

Location: Fred Meyer - Greenwood (100 NW 85th St)

Grilled Lamb Kofta with Lemon Couscous & Roasted Delicata Squash

Juicy, spice-kissed lamb kofta grilled to a smoky char, nestled alongside lemony, fluffy couscous and sweet, caramelized delicata squash. It’s a fast, restaurant-worthy Mediterranean plate bursting with fall flavors.

Ingredients

  • Simple Truth® Natural Ground Lamb 10 oz sale $8.00 per lb
  • Frieda's Squash Delicata 1 medium (~1 lb), seeded and sliced 1/2-inch thick $1.29/lb
  • Kroger® Yellow Onion (3 lb bag) 1/4 medium, grated or very finely minced $2.99 per 3 lb bag
  • Organic Garlic 2 cloves, minced (divided) $6.99/lb
  • Organic Italian Parsley 1/4 bunch, finely chopped (plus more for garnish) $1.99 each
  • Ground cumin 1 tsp
  • Ground coriander 1 tsp
  • Smoked paprika 1/2 tsp
  • Kosher salt 1 1/4 tsp, divided
  • Black pepper 1 tsp, divided
  • Olive oil 2 tbsp, divided
  • Lemon 1 (zest and juice divided)
  • Couscous (instant) 2/3 cup dry
  • Water or low-sodium stock 3/4 cup, hot
  • Plain yogurt (optional sauce) 1/3 cup
  • Ground sumac or extra lemon (optional) to taste

Instructions

  1. Heat oven to 425°F. Toss delicata slices with 1 tbsp olive oil, 1/4 tsp salt, and pepper. Roast on a sheet pan until tender and caramelized, 18–22 minutes, flipping once.
  2. Mix kofta: In a bowl combine ground lamb, onion, half the garlic, parsley, cumin, coriander, paprika, 3/4 tsp salt, and 1/2 tsp pepper. Zest half the lemon into the bowl. Gently mix and form 6–8 small oval patties (or shape onto skewers).
  3. Grill/pan-sear: Heat a grill or grill pan over medium-high. Lightly oil grates/pan. Cook kofta 3–4 minutes per side until browned and 160°F internal.
  4. Make couscous: In a small pot, bring the water/stock to a simmer. Stir in couscous, a pinch of salt, and 1 tsp olive oil. Cover off heat 5 minutes, then fluff. Add remaining lemon zest and half the lemon juice; season to taste.
  5. Quick lemon-garlic yogurt (optional): Stir yogurt with remaining garlic, a pinch of salt, and a squeeze of lemon.
  6. Finish and serve: Squeeze remaining lemon juice over kofta and squash. Plate with couscous, garnish with parsley and a pinch of sumac or extra lemon. Serve yogurt alongside.

Health notes: Approx. 720–760 kcal per serving. High protein; includes whole grain/starch (couscous) and a fiber-rich seasonal squash. To lighten, use 8 oz lamb total and add extra parsley and cucumbers.

Drink pairing: Red: Grenache or Syrah. Beer: Hoppy pale ale or IPA. Non-alc: Sparkling water with lemon and mint.

Mahi Mahi Tacos with Apple–Jalapeño Slaw

Bright, zesty tacos with golden-seared mahi mahi, crisp apple–jalapeño slaw, and warm tortillas. It’s a quick coastal-Mex vibe that celebrates fall apples and cabbage.

Ingredients

  • Mahi Mahi Wild Caught Fillet 12 oz (two 6-oz portions) sale $6.99 per lb
  • Organic Green Savoy Cabbage 8 oz, finely shredded $2.49/lb
  • Kroger® Fuji Apples – 3 lb Bag 1 medium apple, matchsticks $3.99 per 3 lb bag
  • Organic Jalapeño Peppers 1 small, thinly sliced (seeded for less heat) $4.99/lb
  • Organic Cilantro 1/4 bunch, chopped $1.39 each
  • Lime 1 (zest and juice) + wedges for serving
  • Organic Garlic 1 clove, minced $6.99/lb
  • Chili powder 1 tsp
  • Ground cumin 1 tsp
  • Smoked paprika 1/2 tsp
  • Kosher salt & black pepper to taste (about 1 tsp salt total)
  • Olive oil 1 1/2 tbsp, divided
  • Small corn tortillas 6
  • Plain Greek yogurt or mayo (for slaw, optional) 2 tbsp
  • Honey (optional) 1/2 tsp

Instructions

  1. Make slaw: In a bowl, combine cabbage, apple, jalapeño, cilantro, garlic, lime zest and juice, a pinch of salt, 1 tsp olive oil, and yogurt/mayo (and honey if using). Toss and chill.
  2. Season fish: Pat mahi mahi dry. Mix chili powder, cumin, paprika, 1/2 tsp salt, and pepper; rub over fish. Drizzle with 2 tsp olive oil.
  3. Sear: Heat a nonstick skillet over medium-high. Sear fish 3–4 minutes per side until opaque and flakes easily (135–140°F). Rest 2 minutes; flake into large pieces.
  4. Warm tortillas: Toast in a dry skillet or over low flame 10–20 seconds per side until pliable.
  5. Assemble: Divide fish among tortillas, top with slaw. Finish with lime wedges and extra cilantro.

Health notes: Approx. 540–600 kcal per serving. Lean protein with fiber-packed slaw; moderate carbs from tortillas. Use whole-grain corn tortillas and yogurt-based slaw to keep it lighter.

Drink pairing: White: Sauvignon Blanc or Albariño. Beer: Crisp lager or pilsner. Non-alc: Lime seltzer with a pinch of salt.

Sheet-Pan Chicken Thighs with Mushrooms, Leeks & Yukon Golds

Crispy-roasted chicken thighs with buttery leeks, earthy mushrooms, and golden Yukon golds—an easy, cozy sheet-pan dinner that tastes like a French bistro night at home.

Ingredients

  • Foster Farms Fresh & Natural Chicken Thighs ~1 lb (about 4 small bone-in thighs) $2.79 per lb
  • Organic Yellow Potatoes 12 oz, 1-inch chunks $1.99/lb
  • Organic Crimini Mushrooms 8 oz, halved or quartered $4.99/lb
  • Organic Leeks (by the bunch) 1 small leek (white/light green only), sliced and rinsed well $3.99/lb
  • Organic Garlic 3 cloves, minced $6.99/lb
  • Dijon mustard 1 tbsp
  • Fresh thyme (or 1 tsp dried) 4–5 sprigs
  • Olive oil 2 tbsp
  • Kosher salt & black pepper about 1 1/4 tsp salt total + pepper
  • Lemon 1/2 (for finishing)

Instructions

  1. Heat oven to 425°F. Pat chicken dry and season with 3/4 tsp salt and pepper. In a small bowl, mix Dijon with 1 tsp olive oil; brush over the chicken.
  2. Toss potatoes, mushrooms, and leeks with remaining olive oil, garlic, thyme, 1/2 tsp salt, and pepper. Spread on a rimmed sheet pan.
  3. Nestle chicken thighs skin-side up on top of vegetables.
  4. Roast 30–35 minutes until chicken is 175°F at the thigh and skin is crisp, and potatoes are tender. For extra crispness, broil 2 minutes at the end, watching closely.
  5. Finish with a squeeze of lemon over everything. Rest 5 minutes, then serve hot, spooning pan juices over the vegetables.

Health notes: Approx. 680–750 kcal per serving. Balanced plate with protein, complex carbs, and vegetables. To lighten, remove skin after roasting or reduce oil to 1 tbsp.

Drink pairing: White: Chardonnay (light oak) or Chenin Blanc. Red: Pinot Noir. Non-alc: Apple cider (unsweetened) warmed with a thyme sprig.

Shopping list
  • Simple Truth® Natural Ground Lamb 10 oz
  • Frieda's Squash Delicata 1 medium (~1 lb), seeded and sliced 1/2-inch thick
  • Kroger® Yellow Onion (3 lb bag) 1/4 medium, grated or very finely minced
  • Organic Garlic 2 cloves, minced (divided), 1 clove, minced, 3 cloves, minced
  • Organic Italian Parsley 1/4 bunch, finely chopped (plus more for garnish)
  • Ground cumin 1 tsp, 1 tsp
  • Ground coriander 1 tsp
  • Smoked paprika 1/2 tsp, 1/2 tsp
  • Kosher salt 1 1/4 tsp, divided
  • Black pepper 1 tsp, divided
  • Olive oil 2 tbsp, divided, 1 1/2 tbsp, divided, 2 tbsp
  • Lemon 1 (zest and juice divided), 1/2 (for finishing)
  • Couscous (instant) 2/3 cup dry
  • Water or low-sodium stock 3/4 cup, hot
  • Plain yogurt (optional sauce) 1/3 cup
  • Ground sumac or extra lemon (optional) to taste
  • Mahi Mahi Wild Caught Fillet 12 oz (two 6-oz portions)
  • Organic Green Savoy Cabbage 8 oz, finely shredded
  • Kroger® Fuji Apples – 3 lb Bag 1 medium apple, matchsticks
  • Organic Jalapeño Peppers 1 small, thinly sliced (seeded for less heat)
  • Organic Cilantro 1/4 bunch, chopped
  • Lime 1 (zest and juice) + wedges for serving
  • Chili powder 1 tsp
  • Kosher salt & black pepper to taste (about 1 tsp salt total), about 1 1/4 tsp salt total + pepper
  • Small corn tortillas 6
  • Plain Greek yogurt or mayo (for slaw, optional) 2 tbsp
  • Honey (optional) 1/2 tsp
  • Foster Farms Fresh & Natural Chicken Thighs ~1 lb (about 4 small bone-in thighs)
  • Organic Yellow Potatoes 12 oz, 1-inch chunks
  • Organic Crimini Mushrooms 8 oz, halved or quartered
  • Organic Leeks (by the bunch) 1 small leek (white/light green only), sliced and rinsed well
  • Dijon mustard 1 tbsp
  • Fresh thyme (or 1 tsp dried) 4–5 sprigs

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Planned by Careme.