Careme Recipes

Ingredients

• Fresh Rockfish Fillet (Pacific caught) 0.75 lb $4.99/lb (sale; was $9.99)
• Brussels sprouts, halved 12 oz
• Organic Bartlett pear, diced small 1 large $3.49/lb
• Shallot, minced 1 small
• Lemon (zest and juice) 1
• Fresh parsley, chopped 2 tbsp
• Olive oil 3 tbsp, divided
• Dijon mustard 1 tsp
• Garlic, minced 1 clove
• Red pepper flakes Pinch
• Kosher salt & black pepper To taste

Instructions

1. Heat oven to 450°F. Line a sheet pan with parchment.
2. Toss Brussels sprouts with 1.5 tbsp olive oil, 1/2 tsp salt, and pepper. Roast 15 minutes, cut-sides down, until browned.
3. Pat rockfish dry. Rub with 1/2 tbsp olive oil, lemon zest, 1/2 tsp salt, and pepper.
4. Push sprouts to the edges; place fish in the center. Roast 8–10 minutes until fish flakes easily and reaches 135°F.
5. Make relish: In a bowl, combine diced pear, minced shallot, parsley, lemon juice (to taste), 1 tbsp olive oil, Dijon, garlic, red pepper flakes, a pinch of salt and pepper.
6. Rest fish 2 minutes. Serve rockfish topped with pear–shallot relish and roasted sprouts alongside.

Ingredients

• Simple Truth Natural Ground Lamb 0.75 lb $9.49/lb (sale; was $10.99)
• Yellow onion, grated (squeezed of excess liquid) 1/2 small
• Garlic, minced 2 cloves
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Smoked paprika 1/2 tsp
• Cinnamon 1/8 tsp
• Fresh parsley, chopped (divided) 4 tbsp
• Kosher salt & black pepper 3/4 tsp salt + pepper to taste
• Olive oil (for grill/pan) 2 tsp
• Couscous (or quick-cooking) 2/3 cup dry
• Hot water or stock 3/4 cup
• Lemon (zest and juice) 1
• Olive oil (for couscous) 1 tbsp
• Cucumber, diced 1 Persian or 1/2 English
• Red onion, thinly sliced 2 tbsp
• Red wine vinegar or extra lemon juice 1 tbsp
• Greek yogurt 1/2 cup

Instructions

1. Make kofta mixture: In a bowl, combine lamb, grated onion, garlic, cumin, coriander, paprika, cinnamon, 2 tbsp parsley, salt, and pepper. Mix gently until just combined.
2. Shape into 6 small oval patties (or onto skewers). Chill 10 minutes to firm.
3. Couscous: Put couscous in a bowl with a pinch of salt and lemon zest. Pour 3/4 cup just-boiled water/stock over, cover 5 minutes, then fluff with fork. Stir in 1 tbsp olive oil, 1–2 tbsp lemon juice, and 1–2 tbsp parsley.
4. Salad: Toss cucumber and red onion with vinegar/lemon, pinch of salt, and pepper. Set aside.
5. Yogurt: Stir yogurt with a pinch of salt and 1 tsp lemon juice (optional: a little grated garlic).
6. Preheat grill or grill pan to medium-high. Lightly oil grates/pan. Cook kofta 3–4 minutes per side until nicely browned and 160°F internal. Rest 3 minutes.
7. Serve kofta over lemon couscous with cucumber salad and yogurt on the side. Squeeze extra lemon over to taste.

Ingredients

• DRAPER VALLEY FARMS Bone-In Chicken Thighs 1 lb (about 4 small or 2–3 large) $3.79/lb (sale)
• Neutral oil 1 tsp
• Yellow onion, sliced 1 small
• Garlic, lightly smashed 6 cloves
• Soy sauce (low-sodium preferred) 1/3 cup
• Distilled white vinegar (or cane vinegar) 1/3 cup
• Water 1/3 cup
• Brown sugar 1 tbsp
• Bay leaves 2
• Whole black peppercorns 1 tsp
• Jasmine rice (uncooked) 1 cup
• Scallions, thinly sliced 2

Instructions

1. Start rice: Rinse 1 cup jasmine rice. Cook according to package (about 1 1/4–1 1/2 cups water; 12–15 minutes). Keep warm.
2. Sear chicken: Pat thighs dry and season lightly with pepper (soy will add salt). Heat oil in a wide skillet over medium-high. Place thighs skin-side down; sear 5–7 minutes until well browned. Flip; sear 2 minutes. Remove excess fat if needed, leaving about 1 tbsp in pan.
3. Add flavor base: Add sliced onion; cook 2 minutes. Stir in garlic, soy sauce, vinegar, water, brown sugar, bay leaves, and peppercorns. Bring to a boil.
4. Simmer: Reduce to medium-low, cover, and simmer 20 minutes. Uncover and simmer 8–10 minutes more, basting occasionally, until sauce reduces to a glossy glaze and chicken is tender (165–175°F).
5. Optional crisp: For extra-crisp skin, broil thighs skin-up 2–3 minutes while sauce finishes reducing, then return to pan to coat.
6. Serve: Spoon rice into bowls, top with chicken and plenty of sauce. Garnish with scallions.