Careme Recipes

Ingredients

• Certified Angus Beef Boneless Flank Steak 1 lb $12.99 sale (1 lb)
• Baby Organic Broccoli 8 oz (about half the bag) $4.99 (1 lb)
• Organic Broccoli Bunch OR Organic Cauliflower 8 oz florets (use whichever you buy) $3.49/lb
• Simple Truth Organic® Baby Dill 2 Tbsp, chopped $2.79 (0.5 oz)
• Organic Yellow Peeled Onion 1/2 small onion, very finely chopped $1.99 each
• Organic Garlic 2 cloves, minced $6.99/lb
• Lemon (not listed) 1 (zest + 2 Tbsp juice)
• Flat-leaf parsley (not listed) 1 packed cup, finely chopped
• Olive oil (pantry) 3 Tbsp, divided
• Red wine vinegar (pantry) 1 1/2 Tbsp
• Crushed red pepper (pantry) Pinch
• Kosher salt & black pepper (pantry) To taste

Instructions

1. Prep the steak: Pat dry 1 lb flank steak. Season both sides with 1 1/4 tsp kosher salt and 1/2 tsp black pepper. Let it sit at room temp while you prep everything else (10–15 minutes).
2. Heat the oven + prep veg: Heat oven to 450°F. Cut 8 oz broccoli and 8 oz cauliflower into bite-size florets. Toss on a sheet pan with 1 1/2 Tbsp olive oil, 1/2 tsp kosher salt, and black pepper. Spread into a single layer.
3. Roast: Roast broccoli/cauliflower at 450°F until browned at the edges and tender-crisp, 15–20 minutes, tossing once halfway.
4. Make the winter chimichurri: In a bowl, combine 1 packed cup finely chopped parsley, 2 Tbsp chopped dill, 2 cloves minced garlic, 2 Tbsp lemon juice + a little zest, 1 1/2 Tbsp red wine vinegar, 1/2 small onion finely chopped, pinch crushed red pepper, and 1 1/2 Tbsp olive oil. Taste and season with salt/pepper.
5. Sear the steak (stovetop): Heat a cast-iron or heavy skillet over medium-high until very hot. Add 1 tsp oil if the pan is dry. Sear flank steak 4–6 minutes per side for medium-rare (125–130°F), or 6–7 minutes per side for medium (135–140°F), depending on thickness.
6. Rest + slice: Rest steak 8–10 minutes. Slice thinly against the grain.
7. Serve: Plate roasted broccoli/cauliflower. Top steak with chimichurri (or serve on the side). Spoon any extra chimichurri over the vegetables too.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99 sale (1 lb)
• Organic Yukon Gold Potatoes 1 lb (about 2–3 medium) $4.99 (3 lb)
• Organic Rainbow Chard 8–10 oz, chopped $3.49 (16 oz)
• Organic Garlic 2 cloves, divided $6.99/lb
• Organic Jumbo Yellow Onions 1/2 small onion, thinly sliced $2.19/lb
• Apple cider (not listed) 1/2 cup
• Dijon mustard (pantry) 1 1/2 Tbsp
• Chicken stock or water (pantry) 1/2 cup
• Butter (pantry) 2 Tbsp, divided
• Olive oil (pantry) 1 Tbsp
• Salt & pepper (pantry) To taste
• Optional: thyme (pantry) 1/2 tsp dried or 2 sprigs

Instructions

1. Prep: Peel and cut 1 lb Yukon Gold potatoes into 1-inch chunks. Mince 2 garlic cloves (keep 1 clove for potatoes, 1 for chard). Thinly slice 1/2 small onion. Chop 8–10 oz chard (separate stems from leaves if stems are thick).
2. Start potatoes (stovetop): Put potato chunks in a pot, cover with cold salted water by 1 inch, bring to a boil, then simmer until very tender, 12–15 minutes.
3. Prep pork: Pat dry 1 lb pork tenderloin. Trim silver skin if needed. Slice into 1 1/2-inch medallions. Season with 1 tsp kosher salt and 1/2 tsp black pepper.
4. Sear pork: Heat a large skillet over medium-high. Add 1 Tbsp olive oil. Sear medallions 2–3 minutes per side until browned and cooked to 145°F (work in batches if needed). Move pork to a plate and tent with foil.
5. Make cider-mustard pan sauce: Reduce heat to medium. Add 1 Tbsp butter and the sliced 1/2 onion to the same skillet; sauté 2–3 minutes. Add 1/2 cup apple cider and scrape up browned bits. Simmer 2 minutes. Stir in 1/2 cup stock/water and 1 1/2 Tbsp Dijon (plus thyme if using). Simmer 3–5 minutes until slightly glossy. Taste and season with salt/pepper.
6. Mash potatoes: Drain potatoes well. Mash with 1 Tbsp butter, the reserved 1 minced garlic clove, 2–4 Tbsp warm water/stock (or milk if you have it), and salt/pepper to taste.
7. Sauté chard: In a small skillet (or wipe out a corner of the pork pan), melt 1 tsp butter. Add chard stems first (if using), cook 2 minutes, then add leaves + 1 minced garlic clove and a pinch of salt. Sauté 2–4 minutes until wilted. Splash in 1 Tbsp water if it looks dry.
8. Serve: Spoon mash onto plates, add chard, and top with pork medallions. Spoon cider-mustard sauce over the pork.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 1 lb $7.99 sale (1 lb)
• Organic Spaghetti Squash 1 small (about 1.5–2 lb) $1.99/lb
• Fresh Tomatillo 8 oz, husked and rinsed $2.99/lb
• Fresh Organic Large Ripe Avocado 1 $3.50 each
• Organic Ginger Root 1 tsp, finely grated (optional but great) $5.99/lb
• Organic Garlic 1 clove $6.99/lb
• Lime (not listed) 1 (2 Tbsp juice)
• Cilantro (not listed) 1/2 cup, chopped
• Olive oil (pantry) 1 1/2 Tbsp, divided
• Ground cumin (pantry) 1/2 tsp
• Salt & pepper (pantry) To taste
• Optional: jalapeño or hot sauce (not listed) To taste

Instructions

1. Prep + heat: Heat oven to 425°F. Heat grill to medium-high (or use a grill pan).
2. Roast the spaghetti squash (oven): Halve 1 small spaghetti squash lengthwise (careful—use a sturdy knife). Scoop out seeds. Rub cut sides with 1 Tbsp olive oil and season with 3/4 tsp kosher salt + pepper. Place cut-side down on a sheet pan. Roast at 425°F until tender, 30–40 minutes (timing depends on size).
3. Make tomatillo–avocado salsa: Rough-chop 8 oz husked/rinsed tomatillos. In a bowl, mash 1 avocado with 2 Tbsp lime juice, 1 minced garlic clove, 1/2 cup chopped cilantro, 1/2 tsp cumin, 1 tsp grated ginger (optional), and salt to taste. Fold in tomatillos. Add jalapeño/hot sauce if you want heat. (If you prefer smoother salsa, blitz everything in a blender.)
4. Prep fish: Pat dry 1 lb rockfish. Cut into 2 portions. Brush with 1/2 Tbsp olive oil and season with 3/4 tsp kosher salt and black pepper.
5. Grill the rockfish: Oil the grates. Grill rockfish 2–4 minutes per side, depending on thickness, until it flakes easily and reaches 130–135°F (it will carry over a bit).
6. Finish squash: When squash is tender, flip over and let cool 2 minutes. Scrape strands with a fork. Taste and add a pinch more salt/pepper if needed.
7. Serve: Mound spaghetti squash on plates, top with grilled rockfish, and spoon tomatillo–avocado salsa over the fish. Add an extra lime wedge if you have it.