Careme Recipes

Ingredients

• Mahi Mahi Wild Caught Filet 0.75 lb 1 lb price 9.99 sale 6.99
• Organic Napa Cabbage 0.5 lb, thinly sliced 1 lb price 3.49
• Fresh Large Bosc Pear - Each 1 pear, cut into matchsticks 1 lb price 2.49
• Organic Cilantro 1/2 bunch, chopped each price 1.39
• Organic Jalapeno Peppers 1 pepper, finely minced (seeded for mild) 1 lb price 4.99
• Corn tortillas 6 small (3 per person)
• Plain Greek yogurt (or sour cream) 1/3 cup
• Lime 1, zest and juice (plus wedges to serve)
• Chili powder 1 tsp
• Ground cumin 1/2 tsp
• Smoked paprika 1/2 tsp
• Garlic powder (optional) 1/4 tsp
• Olive oil 2 tbsp
• Kosher salt & black pepper to taste

Instructions

1. Make slaw: In a bowl, toss napa cabbage, pear, cilantro, jalapeño, juice of 1/2 lime, a pinch of salt, and 1 tsp olive oil. Let it marinate 10 minutes to soften.
2. Season fish: Pat mahi mahi dry. Mix chili powder, cumin, smoked paprika, garlic powder, 1/2 tsp salt, and pepper. Rub with 1 tbsp olive oil and spice mix.
3. Cook fish (stove or grill pan): Heat a large skillet over medium-high. Cook mahi mahi 3–4 min per side until just opaque and flaky. Rest 2 minutes, then flake into big pieces.
4. Warm tortillas: Briefly toast tortillas in a dry pan or directly over a low flame until pliable.
5. Crema: Stir yogurt with lime zest and 1–2 tsp lime juice, pinch of salt.
6. Assemble: Fill tortillas with fish, generous slaw, and drizzle with crema. Serve with extra lime wedges.

Ingredients

• Fresh Wild Mussels (never frozen; sustainably sourced) 2 lb, cleaned and debearded 1 lb price 5.99
• Organic Leeks-Order by the Bunch (2-3 leeks per bunch) 1 large leek, white/light green thinly sliced 1 lb price 3.99
• Organic Garlic 3 cloves, thinly sliced 1 lb price 6.99
• Organic Italian Parsley 2 tbsp, chopped (plus extra for garnish) each price 1.99
• Dry white wine (or low-sodium chicken/veg broth) 3/4 cup
• Unsalted butter 2 tbsp
• Olive oil 1.5 tbsp, divided
• Lemon 1, cut into wedges
• Organic Russet Potatoes 1.5 lb, cut into thick wedges 1 lb price 1.69
• Paprika (or smoked paprika) 1/2 tsp
• Kosher salt & black pepper to taste
• Red pepper flakes (optional) pinch

Instructions

1. Heat oven to 450°F. Toss potato wedges with 1 tbsp olive oil, 1/2 tsp salt, pepper, and paprika. Roast on a sheet pan 25–30 min, flipping once, until crisp and golden.
2. Clean mussels: Rinse, scrub, and debeard. Discard any with cracked shells or that stay open when tapped.
3. Start aromatics: In a large pot or Dutch oven, heat 1/2 tbsp olive oil and butter over medium. Add leeks and a pinch of salt; sauté 3–4 min until soft. Add garlic and red pepper flakes; cook 30 seconds.
4. Steam: Pour in wine, bring to a strong simmer. Add mussels, cover, and steam 5–7 min, shaking once or twice, until most shells open. Discard any that remain closed.
5. Finish: Stir in parsley and a squeeze of lemon. Taste broth and season with salt/pepper.
6. Serve mussels in bowls with plenty of broth, parsley on top, lemon wedges, and the crispy potato wedges for dipping.

Ingredients

• Simple Truth® Natural Lamb Loin Chops 1 lb (about 4 chops) 1 lb price 15.99 sale 13.49
• Organic Yellow Potatoes 1 lb, cut into 1-inch chunks 1 lb price 1.99
• Fresh Green Beans - Bag 12 oz, trimmed 1 lb price 2.19
• Organic Garlic 4 cloves, minced (divided) 1 lb price 6.99
• Organic Italian Parsley 2 tbsp, chopped each price 1.99
• Lemon 1, zest and juice (plus wedges to serve)
• Dried oregano 1.5 tsp
• Olive oil 3 tbsp, divided
• Kosher salt & black pepper to taste
• Crushed red pepper flakes (optional) pinch

Instructions

1. Heat oven to 425°F. Marinate lamb: Mix 1.5 tbsp olive oil, lemon zest, 1 tbsp lemon juice, 2 cloves minced garlic, oregano, 3/4 tsp salt, and pepper. Coat chops and rest 15 minutes (while oven heats and veggies roast).
2. Roast potatoes: Toss potatoes with 1 tbsp olive oil, 1 clove garlic, 1/2 tsp salt, and pepper. Spread on a sheet pan; roast 20 minutes.
3. Add green beans: Toss green beans with 1/2 tbsp olive oil, pinch salt/pepper. Add to the same pan. Roast 12–15 minutes more until potatoes are golden and beans tender-crisp. Toss with remaining lemon juice and parsley.
4. Cook lamb (grill or stove): Heat a grill pan or skillet over medium-high. Sear chops 3–4 min per side for medium-rare (130–135°F), or to desired doneness. Rest 5 minutes.
5. Serve chops with roasted potatoes and green beans. Sprinkle with parsley, optional chili flakes, and serve with lemon wedges.