Careme Recipes

Ingredients

• Fresh Farm Raised Atlantic Salmon Whole Fillet 10–12 oz total (2 portions) $9.99/lb sale (reg $10.99)
• Organic Red Cabbage 1/2 small head (about 4 packed cups shredded) $1.99/lb
• Organic Cucumber 1/2 large cucumber, thinly sliced
• Simple Truth Organic® Baby Dill 2–3 tbsp chopped
• Del Monte® No Sugar Added Red Grapefruit Jar (or fresh grapefruit if you have) 2–3 tbsp grapefruit segments, chopped + 1 tbsp juice
• Pantry: olive oil 2 tsp
• Pantry: vinegar (apple cider or rice) 1 1/2 tbsp
• Pantry: salt & black pepper to taste
• Pantry: optional honey 1/2 tsp (optional)

Instructions

1. Make the slaw: In a bowl toss red cabbage, cucumber, dill, vinegar, 1 tsp olive oil, a pinch of salt and pepper. Add grapefruit juice/segments (and optional 1/2 tsp honey). Let sit while you cook.
2. Cook salmon (stove): Pat salmon dry, season lightly with salt/pepper. Heat 1 tsp olive oil in a nonstick skillet over medium. Cook 3–4 minutes skin-side down (or first side), flip, cook 2–3 minutes more until just opaque.
3. Finish & serve: Spoon a little grapefruit over the salmon. Serve alongside (or over) the slaw. Adjust salt/acid to taste.

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off 12 oz $7.00 sale
• Organic Baby Bok Choy 1 lb, halved or chopped $2.99/lb
• Kroger® Brand Snow Peas (or Simple Truth Organic® Snap Peas) 8 oz $3.49
• Organic Ginger Root 1 tbsp grated $3.99/lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $1.99
• Pantry: neutral oil (or olive oil) 2 tsp
• Pantry: soy sauce (optional) 1–2 tsp (optional)
• Pantry: rice vinegar (or apple cider vinegar) 1 tbsp
• Pantry: chili flakes (optional) to taste
• Pantry: salt & pepper to taste

Instructions

1. Prep: Pat shrimp dry; season with a pinch of salt/pepper. Trim bok choy; string snow peas if needed. Mix ginger, garlic, vinegar, and optional 1–2 tsp soy sauce in a small bowl.
2. Sear shrimp (stove): Heat 1 tsp oil in a skillet over medium-high. Add shrimp in a single layer; cook 1–2 minutes per side until pink. Remove to a plate.
3. Stir-fry veg (stove): Add remaining 1 tsp oil. Add bok choy and snow peas with a small splash of water; cook 3–5 minutes until crisp-tender.
4. Sauce: Pour in the ginger-garlic vinegar mixture; toss 30 seconds. Return shrimp to warm through. Add chili flakes if desired.
5. Serve: Divide between two bowls. Taste and adjust with extra vinegar or a tiny pinch of salt.

Ingredients

• Hand Trimmed Boneless Skinless Fresh Chicken Breast 1 lb (2 small breasts) $3.99 sale
• Organic Romaine Lettuce (or Simple Truth Organic® Romaine Hearts) 1 romaine heart (or 1 small romaine), chopped
• Organic Green Cabbage 2 cups thinly shredded $1.69/lb
• Simple Truth Organic® Fuji Apples – 2 Pound Bag 1 apple, thinly sliced $3.99 sale
• Simple Truth Organic® Garlic Bulbs (3 ct) 1 clove, grated or minced $1.99
• Pantry: olive oil 1 1/2 tbsp
• Pantry: vinegar (apple cider preferred) 1 1/2 tbsp
• Pantry: Dijon mustard (optional) 1 tsp
• Pantry: salt & black pepper to taste

Instructions

1. Make apple vinaigrette: Whisk vinegar, 1 tbsp olive oil, grated garlic, optional Dijon, salt and pepper.
2. Grill chicken: Heat grill to medium-high. Season chicken with salt/pepper and a drizzle (or brush) of remaining olive oil. Grill ~5–7 minutes per side (depending on thickness) until 165°F internal. Rest 5 minutes, then slice.
3. Build salad: Toss romaine, shredded cabbage, and sliced apple with just enough vinaigrette to coat lightly.
4. Serve: Divide salad between two plates and top with sliced grilled chicken. Add extra pepper and a splash more vinegar if you want it brighter.

Ingredients

• Fresh Farm Raised Atlantic Salmon Whole Fillet 2 portions, about 10–12 oz total $9.99/lb sale (reg $10.99)
• Organic Baby Bok Choy 1 lb (or 3–4 small heads) $2.99/lb
• Organic Cucumber 1 cucumber, thinly sliced
• Organic Ginger Root 1 tbsp grated $3.99/lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $1.99
• Simple Truth Organic® Thai Basil (optional) A few leaves, torn (optional)
• Pantry: soy sauce 2 tbsp
• Pantry: honey or brown sugar 1–2 tsp
• Pantry: rice vinegar or apple cider vinegar 2 tbsp
• Pantry: sesame oil (optional) 1 tsp
• Pantry: neutral oil 2 tbsp
• Pantry: chili flakes or sriracha (optional) to taste
• Pantry: salt & pepper to taste

Instructions

1. Prep: Pat salmon dry; season lightly with salt and pepper. Slice cucumber thin. Trim bok choy ends; halve small heads lengthwise or chop into bite-size pieces. Grate ginger and mince garlic.
2. Quick cucumber salad: In a bowl, toss cucumber with vinegar, a pinch of salt, and optional chili flakes. Set aside to lightly pickle while you cook.
3. Make glaze: Stir soy sauce, honey, half the ginger, and half the garlic in a small bowl. (Add 1 tsp sesame oil if using.)
4. Sear salmon (stove): Heat 1 tbsp neutral oil in a nonstick or well-seasoned skillet over medium-high. Place salmon skin-side down (if skin-on) and press gently for 10 seconds. Cook 3–4 minutes until crisp; flip and cook 1–2 minutes more.
5. Glaze: Reduce heat to medium-low, pour glaze into the pan, and spoon over salmon for 30–60 seconds until slightly thickened. Remove salmon to plates.
6. Sauté bok choy (stove): In the same pan (wipe out if needed), add 1 tbsp oil. Add remaining ginger/garlic for 15 seconds, then bok choy and a splash of water. Stir-fry/steam 3–5 minutes until tender-crisp. Season to taste (a tiny splash of soy is fine).
7. Serve: Plate bok choy, top with salmon and any glaze. Add cucumber salad on the side; garnish with Thai basil if you have it.