Careme Recipes

Ingredients

• Coho Salmon Fillet Farmed, Chile ASC Certified Previously Frozen 1 lb $13.99
• Green Asparagus 1 lb $5.99
• Little Potato Company Dynamic Duo Fresh Creamer Potatoes 1.5 lb $4.99
• Whole Crimini Mushroom 8 oz $4.99
• Lemon Large 1 $1.25
• Garlic 2 cloves $1.25
• Yellow Onion 1/2 lb $0.97
• Olive oil 2 1/2 tbsp
• Butter 1 tbsp
• Dijon mustard 1 tsp
• Kosher salt to taste
• Black pepper to taste
• Fresh parsley or dill 1 tbsp chopped, optional

Instructions

1. Preheat the oven to 425°F. Halve 12 ounces of creamer potatoes if large. Thinly slice 8 ounces of crimini mushrooms. Thinly slice 1/2 pound yellow onion. Trim the woody ends from 1 pound asparagus and cut the spears into 2-inch pieces. Mince 2 garlic cloves. Cut 1 lemon in half, then slice one half into wedges and juice the other half.
2. Toss the 12 ounces halved creamer potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and a few grinds of black pepper on a sheet pan. Roast the potatoes at 425°F for 20 to 25 minutes until tender and browned at the edges.
3. Pat the 1 pound salmon dry and cut into 2 equal portions. Rub the salmon with 1/2 tablespoon olive oil, 1 teaspoon lemon juice, 1 teaspoon Dijon mustard, 1/4 teaspoon kosher salt, and black pepper. When the potatoes have roasted for about 10 minutes, place the salmon on a second lightly oiled sheet pan or tuck it onto the potato pan if there is room. Roast the salmon for 10 to 12 minutes, until just cooked through and lightly flaky.
4. While the salmon roasts, heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the 1/2 pound sliced yellow onion and cook for 3 minutes until beginning to soften. Add the 8 ounces sliced crimini mushrooms, season with a pinch of salt and pepper, and cook for 4 to 5 minutes until browned.
5. Add the 1 pound cut asparagus and the 2 minced garlic cloves to the skillet with the mushrooms and onion. Sauté for 3 to 4 minutes until the asparagus is bright green and just tender-crisp. Finish with the remaining lemon juice to taste.
6. Remove the potatoes from the oven and lightly crush them with the back of a spoon or spatula. Season with a little extra salt and pepper if needed.
7. To plate, spoon the crushed roasted potatoes slightly off-center on each plate. Lean a roasted salmon fillet against the potatoes. Arrange the asparagus-mushroom sauté alongside for contrast in color and height. Finish with lemon wedges and a sprinkle of chopped parsley or dill if using.

Ingredients

• Hemplers Ground Hot Italian Sausage - 16 Oz 16 oz $5.99
• Green Zucchini Squash 1 lb $1.60
• Spinach - 8 Oz salad or bunch equivalent 4 oz $2.99
• On The Vine Red Tomato - Each (Traditionally comes on the vine) 1 lb $0.45
• Yellow Onion 1/2 lb $0.97
• Garlic 3 cloves $1.25
• Lemon Large 1/2 $1.25
• Dried penne or rigatoni 6 oz
• Olive oil 1 tbsp
• Red pepper flakes pinch, optional
• Italian seasoning or dried oregano 1 tsp
• Parmesan cheese 1/4 cup grated
• Kosher salt to taste
• Black pepper to taste

Instructions

1. Bring a large pot of well-salted water to a boil. Dice 1/2 pound yellow onion. Mince 3 garlic cloves. Cut 1 pound zucchini into half-moons about 1/3 inch thick. Roughly chop 1 pound tomatoes. Roughly chop 4 ounces spinach if the leaves are large. Cut 1/2 lemon into wedges.
2. Cook 6 ounces dried penne or rigatoni in the boiling water until just al dente. Reserve 1 cup pasta water, then drain the pasta.
3. While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 16 ounces hot Italian sausage and break it up with a spoon. Cook for 5 to 6 minutes until browned and cooked through.
4. Add the 1/2 pound diced yellow onion to the skillet with the sausage and cook for 2 to 3 minutes until softened. Stir in the 3 minced garlic cloves, 1 teaspoon Italian seasoning or dried oregano, and a pinch of red pepper flakes if using. Cook for 30 seconds until fragrant.
5. Add the 1 pound chopped tomatoes and 1 pound zucchini half-moons. Season with 1/2 teaspoon kosher salt and black pepper. Cook for 6 to 8 minutes, stirring occasionally, until the tomatoes break down into a chunky sauce and the zucchini is tender but not mushy.
6. Add the drained pasta to the skillet along with 4 ounces spinach and 1/4 cup reserved pasta water. Toss for 1 to 2 minutes until the spinach wilts and the sauce lightly coats the pasta. Add more pasta water as needed for a glossy finish.
7. Turn off the heat and stir in 1/4 cup grated Parmesan and a squeeze from the 1/2 lemon. Taste and adjust with more salt, pepper, or lemon as needed.
8. To plate, twirl or spoon the pasta into shallow bowls, making sure the zucchini and sausage are visible on top. Finish with extra Parmesan, black pepper, and a small lemon wedge on the side for brightness.

Ingredients

• Open Nature Wild Caught North Atlantic Colossal Sea Scallops Under 15 ct - 16 oz 16 oz $28.99
• White Cauliflower 1 head $4.97
• Whole Crimini Mushroom 8 oz $4.99
• Green Asparagus 1/2 lb $5.99
• Garlic 2 cloves $1.25
• Lemon Large 1 $1.25
• Yellow Onion 1/4 lb $0.97
• Butter 2 tbsp
• Olive oil 1 1/2 tbsp
• Milk or half-and-half 1/4 cup
• Kosher salt to taste
• Black pepper to taste
• Fresh parsley or dill 1 tbsp chopped, optional

Instructions

1. Bring a medium pot of salted water to a boil. Cut 1 head cauliflower into florets. Slice 8 ounces crimini mushrooms. Thinly slice 1/4 pound yellow onion. Trim 1/2 pound asparagus and cut into 2-inch pieces. Mince 2 garlic cloves. Juice half of 1 lemon and cut the remaining half into wedges.
2. Pat 16 ounces scallops very dry with paper towels. Remove the side muscle if present. Season the scallops lightly with kosher salt and black pepper, then leave them uncovered on a plate while you prepare the vegetables.
3. Boil the cauliflower florets for 10 to 12 minutes until very tender. Drain well, then return the cauliflower to the hot pot for 1 minute to steam off excess moisture. Add 1 tablespoon butter, 1/4 cup milk or half-and-half, 1 minced garlic clove, 1/4 teaspoon kosher salt, and black pepper. Mash until smooth and silky, then cover to keep warm.
4. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the 1/4 pound sliced yellow onion and 8 ounces sliced crimini mushrooms. Cook for 5 to 6 minutes until browned and concentrated. Add the 1/2 pound asparagus and cook for 2 to 3 minutes more until bright green and just tender. Season lightly with salt and pepper, then transfer to a warm plate.
5. Wipe out the skillet and heat the remaining 1/2 tablespoon olive oil over high heat until shimmering. Add the 16 ounces scallops in a single layer without crowding. Sear for 2 to 3 minutes on the first side until deeply golden. Flip and cook 1 to 2 minutes on the second side until just opaque in the center.
6. Reduce the heat to low. Add 1 tablespoon butter, the remaining minced garlic clove, and 1 to 2 teaspoons lemon juice to the scallop pan. Spoon the melted butter over the scallops for 20 to 30 seconds, then remove from the heat immediately.
7. To plate, spread a generous swoosh of cauliflower mash on each plate. Arrange the browned mushrooms and asparagus partly over the mash for height. Set the scallops on top or just beside the vegetables so the crust stays visible. Spoon over a little of the lemon-butter pan gloss and finish with chopped parsley or dill and lemon wedges.