Careme Recipes

Ingredients

• Whole rainbow trout 1 to 1 1/4 lb whole fish $9.99/lb
• Fingerling or small potatoes 12 oz, halved seasonal pantry/produce
• Fennel bulb 1 small bulb, thinly sliced seasonal pantry/produce
• Fresh spinach 4 oz seasonal pantry/produce
• Lemon 1 seasonal pantry/produce
• Garlic 2 cloves, minced seasonal pantry/produce
• Olive oil 2 1/2 tbsp pantry
• Salt to taste pantry
• Black pepper to taste pantry
• Optional fresh dill or parsley 1 tbsp chopped seasonal pantry/produce

Instructions

1. Prep 1 whole rainbow trout (about 1 to 1 1/4 lb at $9.99/lb) by patting it very dry inside and out. Season the cavity and skin with 1 tsp salt, 1/2 tsp black pepper, and half of 1 lemon cut into thin slices. Stuff the cavity with the lemon slices and, if you have it, 1 tbsp chopped dill or parsley.
2. Heat the oven to 425°F. Toss 12 oz halved fingerling or small potatoes with 1 tbsp olive oil, 1/2 tsp salt, and a few grinds of black pepper on a sheet pan. Roast for 15 minutes.
3. While the potatoes start, thinly slice 1 small fennel bulb and mince 2 garlic cloves. Toss the sliced fennel with 1/2 tbsp olive oil, then add it to the sheet pan with the potatoes. Roast 12 to 15 minutes more until the potatoes are tender and the fennel is caramelized at the edges.
4. While the vegetables roast, heat a large oven-safe skillet over medium-high heat with 1 tbsp olive oil. Add the seasoned whole rainbow trout and cook 3 to 4 minutes on the first side until the skin is browned and crisp.
5. Carefully transfer the skillet with the trout to the 425°F oven and roast 6 to 8 minutes, depending on thickness, until the flesh flakes easily.
6. Return the skillet to the stove over low heat. Add 4 oz spinach, the minced 2 garlic cloves, 1 tbsp water, and a pinch of salt around the trout if there is room, or remove the trout to a plate first and wilt the spinach in the same pan for 1 to 2 minutes. Squeeze in the juice from the remaining 1/2 lemon.
7. Plate the roasted trout with the roasted potato-fennel hash and lemony spinach. Spoon any pan juices over the fish before serving.

Ingredients

• AmyLu Korean BBQ Style Chicken Crumbles, 12 OZ 1 package $6.13
• Rice 1 cup dry pantry
• Green cabbage or napa cabbage 4 cups shredded seasonal pantry/produce
• Carrots 2 medium, julienned seasonal pantry/produce
• Green onion 3, sliced seasonal pantry/produce
• Garlic 2 cloves, minced seasonal pantry/produce
• Fresh ginger 1 tsp grated seasonal pantry/produce
• Soy sauce 1 1/2 tbsp pantry
• Rice vinegar 1 tbsp pantry
• Honey or brown sugar 2 tsp pantry
• Sesame oil 1 tsp pantry
• Neutral oil 1 tbsp pantry
• Optional sesame seeds 1 tsp pantry

Instructions

1. Prep 1 cup dry rice according to package directions so you have enough for 2 servings. Keep warm once cooked.
2. While the rice cooks, shred 4 cups green or napa cabbage, julienne 2 medium carrots, slice 3 green onions, mince 2 garlic cloves, and grate 1 tsp fresh ginger.
3. In a small bowl, stir together 1 1/2 tbsp soy sauce, 1 tbsp rice vinegar, 2 tsp honey or brown sugar, and 1 tsp sesame oil.
4. Heat a large skillet or wok over medium-high heat with 1 tbsp neutral oil. Add 1 package AmyLu Korean BBQ Style Chicken Crumbles, 12 OZ ($6.13), and cook for 3 to 4 minutes, breaking up any large clusters and letting the edges brown slightly.
5. Add the minced 2 garlic cloves and 1 tsp grated ginger to the skillet and stir for 30 seconds until fragrant.
6. Add the shredded 4 cups cabbage and julienned 2 carrots. Stir-fry 3 to 5 minutes until the vegetables are just tender but still have some bite.
7. Pour in the soy-vinegar-honey-sesame mixture and toss for 1 minute until everything is glossy and lightly sauced. Stir in most of the sliced 3 green onions, reserving a little for garnish.
8. Serve the Korean BBQ chicken and vegetables over the warm cooked rice. Top with the remaining green onions and 1 tsp sesame seeds if using.

Ingredients

• Bone-In Pork Loin Chop 2 chops, about 12 to 16 oz total $5.05/lb
• Carrots 4 medium, cut into sticks seasonal pantry/produce
• Canned white beans 1 can, 15 oz, drained and rinsed pantry
• Shallot or small onion 1 small, thinly sliced seasonal pantry/produce
• Garlic 3 cloves, divided seasonal pantry/produce
• Lemon 1 seasonal pantry/produce
• Fresh rosemary 1 tsp chopped seasonal pantry/produce
• Olive oil 2 tbsp pantry
• Chicken stock or water 1/3 cup pantry
• Salt to taste pantry
• Black pepper to taste pantry
• Optional parsley 1 tbsp chopped seasonal pantry/produce

Instructions

1. Heat the oven to 425°F. Prep 4 medium carrots cut into sticks and toss with 1 tbsp olive oil, 1/2 tsp salt, and black pepper on a sheet pan. Roast for 25 to 30 minutes, turning once, until browned and tender.
2. While the carrots roast, season 2 bone-in pork loin chops (about 12 to 16 oz total at $5.05/lb) with 1/2 tsp salt, black pepper, 2 minced garlic cloves, 1 tsp chopped rosemary, and the zest of 1 lemon.
3. Heat a skillet over medium-high heat with 1 tbsp olive oil. Sear the seasoned pork chops for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side until nicely browned.
4. Reduce the heat to medium. Add 1 small thinly sliced shallot or onion and the remaining 1 minced garlic clove to the skillet. Cook 1 to 2 minutes until softened.
5. Add 1 can drained and rinsed white beans, 1/3 cup chicken stock or water, and 1 tbsp lemon juice. Stir gently around the pork chops and simmer for 3 to 4 minutes until the beans are hot and lightly saucy.
6. If the pork chops are not yet cooked through, cover the skillet and cook on low for 2 to 4 minutes more until they reach 145°F, then rest for 3 minutes.
7. Taste the white beans and adjust with salt, black pepper, and another squeeze of lemon if needed. Stir in 1 tbsp chopped parsley if using.
8. Serve the rosemary-garlic pork chops over the lemony white beans with the roasted carrots alongside.