Careme Recipes

Ingredients

• Certified Angus Beef 80/20 Ground Chuck 1 lb $6.99
• Kroger Whole Baby Bella Mushrooms 8 oz $3.69
• Fresh Poblano Peppers 1/2 lb $3.99/lb
• Jumbo White or Yellow Onion 1/2 lb $1.99/lb or $1.49/lb
• Garlic 2 cloves $1.50 each
• Parsley 2 tablespoons $1.69 each
• Oil, salt, pepper, smoked paprika or cumin to taste pantry

Instructions

1. Dice 1/2 lb onion and 1/2 lb poblano; slice 8 oz mushrooms.
2. Heat a large skillet over medium-high heat with a little oil.
3. Brown 1 lb ground chuck, breaking it up, about 6 to 8 minutes.
4. Drain excess fat if desired.
5. Add onion, poblano, mushrooms, and 2 minced garlic cloves; cook 6 to 8 minutes until softened and most moisture cooks off.
6. Season with salt, pepper, and a pinch of smoked paprika or cumin.
7. Stir in 2 tablespoons chopped parsley, cool, and portion.

Ingredients

• Rockfish Fillet (Wild Caught Fresh) 1 lb $6.99 sale
• Roma Tomatoes or On-the-Vine Tomatoes 1 lb $2.99-$3.99/lb
• Shallots or Yellow Onion 1/4 lb $4.49/lb or $1.49/lb
• Garlic 2 cloves $1.50 each
• Parsley 2 tablespoons $1.69 each
• Lemon 1/2 lemon $4.99/2 lb bag
• Oil, salt, pepper, optional olives/capers from pantry to taste pantry

Instructions

1. Heat oven to 400°F.
2. Dice 1 lb tomatoes and mince shallot or onion plus 2 garlic cloves.
3. Place 1 lb rockfish in a lightly oiled baking dish and season with salt and pepper.
4. Scatter tomatoes, shallot, and garlic around and over the fish; drizzle with oil.
5. Bake 12 to 15 minutes until fish flakes easily.
6. Finish with 1 to 2 teaspoons lemon juice and 2 tablespoons chopped parsley.
7. Cool gently and portion for meal prep.

Ingredients

• Spaghetti Squash 1 medium, about 3 lb $1.49/lb
• Garlic 1 clove $1.50 each
• Lemon 1/2 lemon $4.99/2 lb bag
• Oil, salt, pepper to taste pantry

Instructions

1. Heat oven to 425°F.
2. Halve 1 medium spaghetti squash lengthwise and scoop out seeds.
3. Rub cut sides with oil, salt, and pepper; place cut-side down on a sheet pan.
4. Roast 35 to 40 minutes until tender.
5. Scrape into strands and toss with 1 minced garlic clove and 1 teaspoon lemon juice while warm.
6. Cool and portion.

Ingredients

• Red Cabbage 1 lb $1.99/lb
• Pink Lady or Fuji Apple 1 medium $2.99/lb or $0.99 each
• Jumbo Red or Yellow Onion 1/4 lb $2.49/lb or $1.49/lb
• Lemon 1/2 lemon $4.99/2 lb bag
• Oil, salt, pepper, splash vinegar if available to taste pantry

Instructions

1. Thinly slice 1 lb red cabbage, 1 apple, and 1/4 lb onion.
2. Heat a skillet or pot with a little oil over medium heat.
3. Cook onion 3 minutes, then add cabbage and apple.
4. Season with salt and pepper and cook 8 to 10 minutes, stirring.
5. Add 1 tablespoon water and cover for 5 minutes to soften slightly.
6. Finish with 1 to 2 teaspoons lemon juice and optional splash of vinegar. Cool and portion.

Ingredients

• Broccoli Crown 1 lb $3.29/lb
• Carrots 1 lb $1.69/lb
• Garlic 2 cloves $1.50 each
• Oil, salt, pepper to taste pantry

Instructions

1. Heat oven to 425°F.
2. Cut 1 lb broccoli into florets and 1 lb carrots into sticks or coins.
3. Toss with oil, salt, and pepper on a sheet pan.
4. Roast 20 to 25 minutes until browned at edges and tender.
5. Add 2 minced garlic cloves for the final 3 minutes if desired.
6. Cool and portion.

Ingredients

• Dry white beans or cannellini/navy beans 1 cup dry, soaked pantry
• Yellow Onion 1/4 lb $1.49/lb
• Garlic 2 cloves $1.50 each
• Parsley 2 tablespoons $1.69 each
• Lemon 1/2 lemon $4.99/2 lb bag
• Chicken broth or water 2 to 3 cups $1.79 sale if using broth
• Oil, salt, pepper to taste pantry

Instructions

1. If using dry beans, soak 1 cup overnight and drain.
2. In a saucepan, heat a little oil and cook 1/4 lb diced onion 4 minutes.
3. Add 2 minced garlic cloves and stir 30 seconds.
4. Add soaked beans and 2 to 3 cups broth or water. Simmer until tender, about 30 to 40 minutes depending on bean size and soak.
5. Season with salt and pepper.
6. Finish with 2 tablespoons chopped parsley and 1 to 2 teaspoons lemon juice.
7. Cool in a little cooking liquid and portion.