Careme Recipes

Location: Fred Meyer - Issaquah (6100 E Lake Sammamish Pkwy Se)

Pork Sausage & Cabbage Skillet Pasta with Lemon-Parsley Finish

Quick, cozy pork pasta using WA-early-spring staples (cabbage, onion) plus a lemony finish to keep it bright. Not a taco/lettuce-cup profile and not pork tenderloin roast-style.

Wine picks:

  • Chateau Ste. Michelle Sauvignon Blanc Washington White Wine $7.99 1 × 750 ml
  • Erath Pinot Noir Oregon Red Wine $15.99 1 × 750 ml

Ingredients

  • Kroger® Country Pork Ground Sausage 12 oz (about 3/4 of the 16 oz pack) $3.99
  • Green Cabbage ~3/4 lb, thin-sliced $0.99/lb
  • Jumbo Yellow Onions 1 small, thin-sliced $0.99/lb
  • Garlic (bulb) 3 cloves, minced $0.69
  • Pompeii® Lemon Juice (or fresh lemon) 1–2 Tbsp (to finish) $2.50 (sale)
  • Parsley (or Organic Italian Parsley) 2 Tbsp, chopped $1.29 (or $1.99 organic)
  • Pantry: pasta (spaghetti/penne), olive oil, salt, pepper, optional red pepper flakes 6–7 oz dry pasta
  • Chateau Ste. Michelle Sauvignon Blanc Washington White Wine 1 × 750 ml $7.99

Instructions

  1. Boil pasta: Bring a pot of salted water to a boil. Cook 6–7 oz dry pasta until al dente. Reserve 1 cup pasta water; drain.
  2. Brown sausage: Meanwhile, heat a large skillet over medium-high. Add 12 oz ground pork sausage and cook 6–8 minutes, breaking up, until browned. If very greasy, spoon off excess fat leaving ~1 Tbsp in the pan.
  3. Build the base: Add sliced onion; cook 2–3 minutes. Add minced garlic; cook 30 seconds. Add thin-sliced cabbage and 1/4 cup water; season with salt/pepper (and red pepper flakes if using). Cover 3 minutes to wilt, then uncover and cook 3–5 minutes until tender and lightly caramelized.
  4. Emulsify: Add drained pasta to the skillet. Add 1/3 cup reserved pasta water and toss 1 minute to create a glossy sauce (add more water as needed).
  5. Finish bright: Turn off heat. Stir in 1–2 Tbsp lemon juice and chopped parsley. Taste and adjust salt/pepper.
  6. Serve: Divide between 2 bowls; add extra black pepper on top.

Cook time: 35 minutes

Estimated cost: $11–16

Health notes: Estimated per serving: ~750–950 calories depending on pasta amount and sausage fat. Add extra cabbage and keep oil minimal to lighten; drain excess fat if needed.

Drink pairing: Acid-friendly reds or crisp whites work well with sausage and cabbage. Great matches: Pinot Noir, Sauvignon Blanc.

Wine picks:

  • Chateau Ste. Michelle Sauvignon Blanc Washington White Wine $7.99 1 × 750 ml
  • Erath Pinot Noir Oregon Red Wine $15.99 1 × 750 ml

Why it works: For Pork Sausage & Cabbage Skillet Pasta with a lemon–parsley finish, you want either (1) a bright, high-acid white that can cut sausage fat and echo the citrus, or (2) a lighter, higher-acid Pinot Noir that won’t clash with cabbage’s slight sweetness and will stay nimble with the lemon. Because this is a casual weeknight dish for 2, I’d keep it in the $10–$20 range and stick to 750 ml (one bottle is plenty for two people, with a little left over).

Under-1-Hour Beef & Mushroom Stew with Carrots and Potatoes

Weeknight beef stew that actually finishes under an hour by using small-cut stew beef and a tight simmer. WA March-friendly: carrots, onions, mushrooms, potatoes.

Wine picks:

  • Chevalier du Grand Robert Cabernet Franc French Red Wine $12.99 1 × 750 ml
  • Red Diamond Merlot Washington Red Wine $8.99 1 × 750 ml

Ingredients

  • Beef for Stew Boneless ~1 lb, cut into 1-inch pieces (if not already) $9.99/lb
  • Kroger® Fat Free Reduced Sodium Beef Broth 2 cups $1.59
  • Organic Russet Potatoes (or Yukon Gold) ~3/4 lb, diced $1.69/lb (russet) or $1.29/lb (yukon)
  • Carrots 2 medium, sliced $1.29/lb
  • Jumbo Yellow Onions 1 small, diced $0.99/lb
  • White Mushrooms (or sliced) 8 oz, sliced $4.99/lb (or $2.49/8 oz sliced)
  • Fresh Thyme (optional) 1 tsp leaves (or 2 sprigs) $2.49
  • Pantry: oil, salt, pepper, 1 Tbsp flour (optional), 1 tsp Worcestershire (optional)
  • Chevalier du Grand Robert Cabernet Franc French Red Wine 1 × 750 ml $12.99

Instructions

  1. Sear beef: Heat 1 Tbsp oil in a medium Dutch oven over medium-high. Pat beef dry, season with salt/pepper, and sear 5–7 minutes until browned (work in batches if needed).
  2. Aromatics: Add onion and cook 2 minutes. Add mushrooms and cook 3–4 minutes until they release water and begin to brown. Stir in 1 Tbsp flour (optional) for a slightly thicker stew; cook 30 seconds.
  3. Simmer: Add 2 cups beef broth and 1 cup water. Add carrots, potatoes, and thyme. Bring to a boil, then reduce to a steady simmer.
  4. Cook: Simmer uncovered 25–30 minutes, stirring occasionally, until potatoes are tender and beef is fork-tender. Add a splash more broth/water if it gets too thick.
  5. Finish: Taste and adjust salt/pepper. Optional: a small splash Worcestershire for depth.
  6. Serve: Ladle into 2 bowls. Rest 5 minutes before eating so it thickens slightly.

Cook time: 55 minutes

Estimated cost: $15–22

Health notes: Estimated per serving: ~650–850 calories depending on beef cut and potato amount. For a lighter bowl, increase carrots/mushrooms and reduce potatoes slightly; skim fat if needed.

Drink pairing: Classic comfort stew loves medium-bodied reds with savory notes. Great matches: Cabernet Franc, Merlot.

Wine picks:

  • Chevalier du Grand Robert Cabernet Franc French Red Wine $12.99 1 × 750 ml
  • Red Diamond Merlot Washington Red Wine $8.99 1 × 750 ml

Why it works: For the Under-1-Hour Beef & Mushroom Stew with carrots and potatoes, you want a red with: (1) medium tannin (so it doesn’t feel astringent with the stew’s broth), (2) savory/herbal tones to mirror mushrooms and thyme, and (3) enough acidity to lift the dish’s richness. Cabernet Franc is a classic match here—its graphite/leafy-herbal edge plays beautifully with mushrooms, while its brighter acidity keeps the stew from tasting heavy. A Washington Merlot is the cozy, crowd-pleasing alternative: plush dark fruit and soft tannins suit beef and potatoes, and WA versions typically keep good freshness. For 2 people, 1 standard 750 ml bottle is the right size.

Pan-Seared Lamb Sirloin Chops with Rosemary-Garlic Jus and Roasted Beets & Carrots

Fast, elegant lamb: pan-seared sirloin chops with a quick rosemary-garlic pan jus, served over roasted beets and carrots (both very WA-early-spring friendly).

Wine picks:

  • Dusted Valley Vineyards Boomtown Syrah $14.99 1 × 750 ml
  • Airfield Estates Yakima Valley Syrah $17.99 1 × 750 ml

Ingredients

  • Simple Truth® Natural Lamb Sirloin Chops ~1 lb (2 chops) $16.99–17.49/lb
  • Loose Red Beets (or Love Beets cooked) ~3/4 lb, peeled and wedged $1.99/lb (or $3.49 cooked)
  • Carrots 2 medium, cut into sticks $1.29/lb
  • Garlic (bulb) 2 cloves, smashed $0.69
  • Simple Truth Organic® Rosemary 1–2 tsp chopped (or 1 sprig) $2.49
  • Dusted Valley Vineyards Boomtown Syrah 1 × 750 ml $14.99

Instructions

  1. Oven: Heat oven to 425°F. Toss beet wedges and carrot sticks with 1 Tbsp oil, 1/2 tsp salt, and pepper. Roast 30–35 minutes, flipping once, until tender and caramelized.
  2. Stove (lamb): When veggies have ~10 minutes left, heat a skillet over medium-high with 1 tsp oil. Pat lamb chops dry; season well with salt/pepper.
  3. Sear: Sear chops 3–4 minutes per side (depending on thickness) for medium-rare to medium (130–140°F). Transfer to a plate to rest.
  4. Pan jus: Lower heat to medium. Add smashed garlic and rosemary to the skillet for 30 seconds. Add 1/4 cup water and scrape browned bits into a quick jus; simmer 1 minute. (Optional pantry add-in: 1 tsp Dijon or a squeeze of lemon if you have it.)
  5. Serve: Plate roasted beets and carrots, top with lamb, and spoon rosemary-garlic jus over the chops.

Cook time: 45 minutes

Estimated cost: $20–28

Health notes: Estimated per serving: ~700–900 calories depending on chop size and oil. Beets and carrots add fiber and micronutrients; keep pan sauce as a light jus (not buttery) to reduce calories.

Drink pairing: Herby lamb loves structured but not overly heavy reds. Great matches: Syrah, Bordeaux-style blend.

Wine picks:

  • Dusted Valley Vineyards Boomtown Syrah $14.99 1 × 750 ml
  • Airfield Estates Yakima Valley Syrah $17.99 1 × 750 ml

Why it works: With pan-seared lamb sirloin chops, rosemary-garlic jus, and roasted beets & carrots, Syrah is a top match: its peppery, savory character mirrors rosemary and seared lamb, while dark-fruit richness stands up to the lamb’s depth and the earthy sweetness of beets. A Washington Syrah keeps the pairing local and typically shows balanced acidity—helpful with the jus. For a dinner for 2, one 750 ml bottle is the right size. Given lamb’s “date-night” feel (and the richness of the dish), a mid-tier WA Syrah is an appropriate splurge without going overboard.

Shopping list
  • Kroger® Country Pork Ground Sausage 12 oz (about 3/4 of the 16 oz pack)
  • Green Cabbage ~3/4 lb, thin-sliced
  • Jumbo Yellow Onions 1 small, thin-sliced, 1 small, diced
  • Garlic (bulb) 3 cloves, minced, 2 cloves, smashed
  • Pompeii® Lemon Juice (or fresh lemon) 1–2 Tbsp (to finish)
  • Parsley (or Organic Italian Parsley) 2 Tbsp, chopped
  • Pantry: pasta (spaghetti/penne), olive oil, salt, pepper, optional red pepper flakes 6–7 oz dry pasta
  • Chateau Ste. Michelle Sauvignon Blanc Washington White Wine 1 × 750 ml
  • Beef for Stew Boneless ~1 lb, cut into 1-inch pieces (if not already)
  • Kroger® Fat Free Reduced Sodium Beef Broth 2 cups
  • Organic Russet Potatoes (or Yukon Gold) ~3/4 lb, diced
  • Carrots 2 medium, sliced, 2 medium, cut into sticks
  • White Mushrooms (or sliced) 8 oz, sliced
  • Fresh Thyme (optional) 1 tsp leaves (or 2 sprigs)
  • Pantry: oil, salt, pepper, 1 Tbsp flour (optional), 1 tsp Worcestershire (optional)
  • Chevalier du Grand Robert Cabernet Franc French Red Wine 1 × 750 ml
  • Simple Truth® Natural Lamb Sirloin Chops ~1 lb (2 chops)
  • Loose Red Beets (or Love Beets cooked) ~3/4 lb, peeled and wedged
  • Simple Truth Organic® Rosemary 1–2 tsp chopped (or 1 sprig)
  • Dusted Valley Vineyards Boomtown Syrah 1 × 750 ml

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Planned by Careme.