Careme Recipes

Ingredients

• Rockfish fillet (Wild Caught Fresh) 0.75 lb $9.99 → $6.99/lb sale (about $5.24 for 0.75 lb)
• Frieda's Delicata squash 1 medium (about 1 lb), halved, seeded, sliced 1/2-inch $1.49/lb
• Organic Kale (16 oz bag) 8 oz, stemmed, roughly chopped $2.99 (use half: ~$1.50)
• Organic Garlic 3 cloves, minced (divided) $6.99/lb
• Olive oil 3 tbsp (divided)
• Salt & black pepper To taste
• Red pepper flakes (optional) Pinch
• Lemon wedges (optional) For serving

Instructions

1. Heat oven to 425°F. Toss delicata with 1 tbsp olive oil, salt, and pepper. Roast on a sheet pan until tender and caramelized, 18–22 minutes, flipping once.
2. Season rockfish all over with 1/2 tsp salt and 1/4 tsp pepper. Pat very dry.
3. Sear fish: Heat 1 tbsp olive oil in a large skillet over medium-high until shimmering. Add fish and cook 3–4 minutes per side until just opaque and flakes easily (thicker pieces may need 1–2 minutes more). Transfer to a warm plate.
4. Sauté kale: In the same skillet, lower heat to medium. Add 1 tbsp olive oil and 2 minced garlic cloves; cook 20 seconds. Add kale, a pinch of salt, and 2 tbsp water; sauté until wilted and glossy, 2–3 minutes. Finish with red pepper flakes if using.
5. Plate fish with roasted delicata and garlicky kale. Add lemon wedges if desired and serve immediately.

Ingredients

• Red Shrimp 16/25 (raw, peeled) 12 oz (0.75 lb), thawed and patted dry $13.99 → $6.99/lb sale (about $5.24 for 0.75 lb)
• Butternut squash 1 lb, peeled and 1/2-inch cubes $1.49/lb sale
• Organic Baby Bok Choy 8 oz, halved lengthwise $3.99/lb
• Kroger Yellow Onion (3 lb bag) 1 small, thinly sliced $3.29/bag
• Organic Garlic 2 cloves, minced $6.99/lb
• Organic Ginger Root 1-inch piece, minced $5.99/lb
• Red curry paste 2–3 tbsp (to heat preference)
• Coconut milk 1 can (13.5 oz; light or regular)
• Son Premium Fish Sauce 1–2 tsp, to taste $8.99
• Brown sugar (or honey) 1 tsp
• Neutral oil 1 tbsp
• Jasmine rice (for serving) 1 cup dry (yields ~3 cups cooked)
• Lime 1, cut into wedges (optional)

Instructions

1. Start rice according to package directions (about 15 minutes simmer time).
2. Warm oil in a deep skillet over medium heat. Sauté onion 2–3 minutes until translucent. Add garlic and ginger; cook 30 seconds until fragrant.
3. Stir in red curry paste; cook 30–45 seconds to bloom.
4. Add coconut milk and 1/2 cup water; whisk smooth. Stir in butternut squash, 1 tsp fish sauce, and brown sugar. Simmer uncovered 10–12 minutes until squash is just tender.
5. Add shrimp and bok choy. Simmer 3–5 minutes until shrimp are pink and opaque and bok choy is tender-crisp. Adjust with more fish sauce or a pinch of sugar to balance.
6. Fluff rice. Serve curry over rice with lime wedges.

Ingredients

• Angus Beef Tri Tip Steak (Family Pack) 0.8 lb $14.99 → $9.99/lb sale (about $8.00 for 0.8 lb)
• Zucchini 0.75 lb, cut into 3/4-inch chunks $1.69/lb
• Kroger Russet Potatoes (5 lb bag) 1 lb, cut into 1-inch chunks $2.99/bag (~$0.60/lb)
• Organic Italian Parsley 1/2 bunch, finely chopped (about 1/2 cup) $1.99/bunch
• Organic Garlic 3 cloves, minced $6.99/lb
• Red wine vinegar 2 tbsp
• Olive oil 3 tbsp, plus more for grill
• Crushed red pepper flakes Pinch
• Salt & black pepper To taste
• Wood or metal skewers 4–6 skewers

Instructions

1. Parboil potatoes: Place in salted water, bring to a boil, and cook 6–8 minutes until just tender. Drain and steam-dry.
2. Preheat grill to medium-high (450–500°F). Oil grates.
3. Season tri-tip with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp pepper. Let stand while making skewers.
4. Skewers: Toss zucchini and parboiled potatoes with 1 tbsp olive oil, 1/2 tsp salt, and pepper. Thread onto skewers.
5. Grill tri-tip 4–6 minutes per side for medium-rare (depending on thickness), to 130–135°F internal. Rest 5–10 minutes, then slice thinly against the grain.
6. Grill skewers 8–10 minutes total, turning, until charred and tender.
7. Chimichurri: Mix parsley, garlic, vinegar, 1 tbsp olive oil, pinch red pepper, 1/4 tsp salt, and 1–2 tbsp water to loosen. Spoon over sliced tri-tip. Serve with skewers.