Careme Recipes

Ingredients

• Steelhead trout (you have)

  1.3 lb (for 4 people; ~5 oz each)
• Organic Russet Potatoes

  1.5 lb, cut into 1-inch chunks $2.29/lb
• Baby Organic Broccoli

  1 head, cut into florets $4.99 / 1 ct
• Organic Carrots (whole bag or rainbow)

  1 lb, cut into sticks $3.29 (2 lb) or $3.89 (2 lb)
• Organic Yellow Peeled Onions

  1, sliced $1.99 each
• Simple Truth Organic® Garlic Bulbs

  5 cloves, minced (divided) $2.79 (3 ct)
• Lentils (green/brown)

  1 1/2 cups dry (or 2 x 15 oz cooked lentils)
• Vegetable broth (or water + bouillon)

  4 cups
• Lemon

  2 (zest + juice)
• Tahini

  1/2 cup
• Olive oil

  6 tbsp, divided
• Ground cumin

  1 tsp
• Salt & pepper

  to taste

Instructions

1. Roast veg (oven): Heat oven to 425°F. Toss potatoes, carrots, and onion with 3 tbsp olive oil, half the garlic, cumin, salt, pepper. Roast 25 minutes, then add broccoli (tossed with a little oil + salt) and roast 12–15 minutes more until browned and tender.
2. Cook lentils (stove): Rinse lentils. Simmer in vegetable broth (or water) with a pinch of salt until tender, 20–25 minutes. Drain if needed; stir in 1 tbsp olive oil and a squeeze of lemon. Keep warm.
3. Roast steelhead for the 4 omnivores (oven): When veggies have ~15 minutes left, place trout on a lined sheet pan. Season with salt, pepper, lemon zest, and drizzle with 1 tbsp olive oil. Roast at 425°F until just cooked through, 10–14 minutes (depending on thickness). Finish with lemon juice.
4. Make lemon-tahini sauce (no-cook): Whisk tahini with 1–2 cloves minced garlic, lemon juice, zest, pinch of salt, and enough water (1/3–1/2 cup) to make it pourable. Adjust with more lemon/salt to taste.
5. Serve: On each plate, spoon lentils first, pile on roasted vegetables, drizzle tahini sauce. Add trout portions on the side for the 4 non-vegans (keep the vegan plate fish-free).

Ingredients

• Steelhead trout (you have)

  Up to 3/4 lb, cooked and flaked for topping (optional)
• Organic Cauliflower

  1 large head (about 2 lb), florets $3.49/lb
• Organic Russet Potatoes

  1 lb, peeled (optional) and diced $2.29/lb
• Organic Leeks (bunch)

  2 leeks, sliced and well-rinsed (or sub 1 onion if skipping leeks) $5.49/lb
• Simple Truth Organic® Garlic Bulbs

  4 cloves, sliced $2.79 (3 ct)
• Vegetable broth

  7 cups
• Olive oil

  3 tbsp
• Lemon

  1 (juice to finish)
• Salt & pepper

  to taste
• Optional: smoked paprika

  pinch for non-vegan bowls

Instructions

1. (Optional) Cook trout for topping (oven): Roast seasoned steelhead at 425°F until just cooked, 10–14 minutes. Flake and set aside.
2. Build soup base (stove): In a large pot, warm olive oil over medium. Add leeks (or onion) with a pinch of salt; cook until soft, 6–8 minutes. Add garlic; cook 30 seconds.
3. Simmer: Add cauliflower, potatoes, broth, and 1 tsp salt. Bring to a simmer and cook until everything is very tender, 18–22 minutes.
4. Blend: Use an immersion blender (or carefully blend in batches) until smooth. Add water/broth to adjust thickness. Season with pepper and lemon juice.
5. Serve: Keep one bowl fully vegan. For the 4 non-vegans, top bowls with flaked trout and a tiny pinch of smoked paprika + extra lemon.

Ingredients

• Steelhead trout (you have)

  1.3 lb (for 4 portions)
• Organic Green Cabbage (or Savoy)

  1 medium head, thinly sliced (about 10–12 cups) $2.49/lb (or $3.09/lb)
• Large Fuji Apple (or Organic Fuji)

  2 apples, julienned $1.99/lb or $2.79/lb
• Organic Cucumber

  1, thinly sliced $1.49 each
• Simple Truth Organic® Baby Dill

  A small handful, chopped $2.79
• Organic Yellow Potatoes (or russet)

  2 lb, halved if small $2.49/lb (or $2.29/lb)
• Lemon

  1
• Olive oil

  6 tbsp, divided
• Dijon mustard

  2 tsp
• White wine vinegar (or apple cider vinegar)

  2 tbsp
• Salt & pepper

  to taste

Instructions

1. Roast potatoes (oven): Heat oven to 425°F. Toss potatoes with 2 tbsp olive oil, salt, pepper. Roast until browned and tender, 30–35 minutes, turning once.
2. Roast steelhead for the 4 omnivores (oven): On a separate lined sheet pan, place trout. Season with salt, pepper, lemon zest, and drizzle with 1 tbsp olive oil. Roast at 425°F until just cooked, 10–14 minutes. Finish with lemon juice.
3. Make vinaigrette (no-cook): Whisk 3 tbsp olive oil, vinegar, Dijon, a squeeze of lemon, salt, pepper.
4. Toss slaw: Combine cabbage, apple, cucumber, and dill. Toss with vinaigrette and let sit 10 minutes to soften slightly. Adjust salt/acid.
5. Serve: Vegan plate = slaw + roasted potatoes. Omnivore plates = slaw + roasted potatoes + steelhead portion.

Ingredients

• Organic Lacinato Kale

  2 bunches (about 12–16 oz), stems removed, sliced $2.99
• Simple Truth Organic® Whole White Mushrooms

  16 oz, sliced $5.00 (16 oz)
• Organic Ginger Root

  2 tbsp grated (about 2-inch knob) $5.99/lb
• Organic Yellow Peeled Onions

  1 large onion, thinly sliced $1.99 each
• Simple Truth Organic® Garlic Bulbs

  4 cloves, minced $2.79 (3 ct)
• Miso paste (white or yellow)

  1/2 cup (8 tbsp)
• Vegetable broth (or water + bouillon)

  10 cups
• Soy sauce

  1–2 tbsp, to taste
• Sesame oil

  2 tsp
• Rice vinegar or lemon juice

  1–2 tbsp
• Ramen noodles (or soba)

  5 portions (about 15 oz / 425 g dry total)
• Firm tofu (for vegan protein)

  14–16 oz, cubed
• Kroger® Country Pork Ground Sausage (optional for 4 omnivores)

  12–16 oz, cooked separately $3.99 (sale) / 16 oz
• Optional: soft-boiled eggs (for omnivores)

  4 eggs
• Optional toppings: chili crisp, sliced green onion, toasted sesame seeds, nori

  as desired

Instructions

1. Cook sausage separately (stove, optional): Brown sausage in a skillet over medium-high, 8–10 minutes. Transfer to a bowl for serving so the base stays vegan.
2. Make broth base (stove): In a large pot, heat 1 tsp neutral oil. Sauté onion with a pinch of salt 4–5 minutes. Add mushrooms; cook until they start to brown, 6–8 minutes. Add garlic + ginger; cook 30 seconds.
3. Simmer: Add vegetable broth; bring to a gentle simmer. Add tofu cubes and simmer 5 minutes to warm through.
4. Season without boiling miso: In a bowl, whisk miso with a ladle of hot broth until smooth; stir back into pot on low heat. Add soy sauce, sesame oil, and vinegar/lemon. Taste and adjust.
5. Add greens: Stir in kale and simmer just until tender, 2–3 minutes.
6. Cook noodles: In a separate pot, boil noodles, drain, and rinse briefly to stop cooking (helps keep broth clear).
7. Serve build-your-own: Set out bowls of noodles, vegan broth with tofu/veg, plus sausage and eggs as add-ons for the four omnivores.

Ingredients

• Baby Organic Broccoli

  2 heads (or 1 head broccoli + 1 lb cauliflower below) $4.99 / 1 ct
• Organic Cauliflower

  1 large head (about 2 lb), cut into florets $3.49/lb
• Simple Truth Organic® Whole Carrots Bag (or Rainbow Carrots)

  2 lb, cut into sticks (or leave small carrots whole) $3.29 (2 lb) or $3.89 (2 lb)
• Simple Truth Organic® Garlic Bulbs

  5 cloves, minced (divided) $2.79 (3 ct)
• Lemon

  2 (zest + juice)
• Tahini

  1/2 cup
• Olive oil

  1/3 cup, divided
• Ground cumin

  1 tsp
• Salt & pepper

  to taste
• Optional heat: crushed red pepper

  pinch
• Add-on protein for 4 (choose one): Boneless Pork Loin Center-Cut Chops

  about 2 lb (4 chops) $7.29/lb
• OR Draper Valley Farms® Bone In Split Chicken Breasts

  about 2.5 lb (2 large split breasts) $4.49/lb

Instructions

1. Roast vegetables (oven): Heat oven to 425°F. Toss broccoli/cauliflower florets with olive oil, salt, pepper, and half the minced garlic. Spread on 1–2 sheet pans. Toss carrots separately with olive oil, salt, pepper, cumin, and remaining garlic. Roast 25–35 minutes total, flipping once, until edges are deeply browned.
2. Make tahini sauce (no-cook): Whisk tahini with lemon juice, zest, 1–2 tbsp olive oil, 1/3–1/2 cup water (to thin), salt, pepper, and optional red pepper until pourable.
3. Protein add-on (grill or stove): - Pork chops: season with salt/pepper; grill or pan-sear 4–5 min/side (to 145°F), rest 5 min. - Split chicken breasts: season; grill over medium heat 6–8 min/side then finish indirectly until 165°F (or sear then oven-finish at 400°F).
4. Serve: Arrange roasted veg on a large platter, drizzle with tahini, add extra lemon wedges. Serve grilled meat on a separate platter so the vegan plate stays fully vegan.