Careme Recipes

Ingredients

• Choice Petite Sirloin Beef Steak (family pack) ~12 oz total for 2 (two small steaks or one large) $10.99/lb (sale; reg $11.99)
• Organic Spaghetti Squash ~1 lb (about 1 small) $1.99/lb
• Organic Spinach ~3–4 packed cups $2.79 (1 ct)
• Garlic 2 cloves
• Dijon mustard 1 1/2 tsp
• Worcestershire sauce (optional) 1 tsp
• Beef broth or water 1/3 cup
• Lemon 1/2
• Olive oil 2–3 tbsp, divided
• Butter (optional, for glossy sauce) 1 tbsp
• Salt to taste
• Black pepper to taste
• Red pepper flakes (optional) pinch

Instructions

1. Prep the squash: heat oven to 425°F. Halve spaghetti squash lengthwise, scoop seeds, rub cut sides with a little olive oil, salt, and pepper.
2. Roast: place cut-side down on a sheet pan. Roast until tender, 25–35 minutes (a fork should slide in easily).
3. Season steaks: pat dry; salt and pepper both sides. Let sit at room temp while squash roasts (10–15 minutes).
4. Sear: heat a heavy skillet on the stove over medium-high. Add 1 tbsp oil. Sear steaks 3–5 minutes per side (depending on thickness) to desired doneness.
5. Rest steaks on a plate 5–10 minutes.
6. Make pan sauce: lower heat to medium. Add minced garlic 30 seconds. Add broth/water, Dijon, Worcestershire (if using), and squeeze in lemon. Scrape browned bits; simmer 1–2 minutes. Whisk in butter if using; season to taste.
7. Finish sides: rake roasted squash strands with a fork; toss with a drizzle of olive oil, salt, pepper, and a squeeze of lemon.
8. Spinach salad: toss spinach with olive oil, lemon juice, salt/pepper (add red pepper flakes if you like).
9. Serve: plate squash + salad, slice steak, spoon pan sauce over top.

Ingredients

• Tuna Steak Wild Caught Frozen (sustainably sourced) ~12–14 oz total (2 steaks) $8.99/lb (sale; reg $11.99)
• Organic Baby Bok Choy ~12 oz (about 2 small bunches) $2.99/lb
• Fresh Ripe Whole Pineapple 4 thick rings (rest for snacks) $2.99 each (sale; reg $3.29)
• Organic Ginger Root 1 tbsp, finely grated $3.99/lb
• Garlic 2 cloves, minced
• Lime 1
• Soy sauce 1 1/2 tbsp
• Honey or brown sugar 1 tsp
• Sesame oil (optional) 1/2 tsp
• Neutral oil (avocado/canola) 2 tbsp, divided
• Salt to taste
• Black pepper to taste
• Crushed red pepper (optional) pinch

Instructions

1. Prep: thaw tuna if frozen (quick method: sealed package in cold water 20–30 minutes). Pat very dry.
2. Make citrus-ginger drizzle: in a small bowl mix lime zest + juice, grated ginger, soy sauce, honey, and sesame oil (if using).
3. Heat grill to high (clean and oil grates).
4. Grill pineapple: brush rings lightly with oil. Grill 2–3 minutes per side until charred. Move to a cooler spot to keep warm.
5. Grill tuna: brush with neutral oil, salt, and pepper. Grill 60–90 seconds per side for rare/medium-rare (or longer if you prefer more done).
6. Stove side—bok choy: while tuna grills, heat a skillet on medium-high with 1 tbsp oil. Add garlic and a pinch of chili flakes 20 seconds, then add bok choy cut-side down. Sear 2 minutes, splash in 2 tbsp water, cover 2 minutes to steam-tender. Salt to taste.
7. Serve: plate bok choy and pineapple, top with tuna, spoon citrus-ginger drizzle over everything.

Ingredients

• Kroger® Mild Italian Style Pork Meatballs ~12 oz (about 3/4 package) $5.79 (16 oz)
• Organic Zucchini Squash ~1 lb (2 medium) $2.39/lb
• Organic Romaine Lettuce (6 oz) 1 bag or hearts (about 4 cups chopped) $3.50 (sale; reg $4.49)
• Garlic 3 cloves, minced
• Crushed tomatoes or marinara 1 1/2 cups
• Italian seasoning (or dried oregano + basil) 1 tsp
• Olive oil 2 tbsp, divided
• Parmesan (optional) 2–3 tbsp, grated
• Red pepper flakes (optional) pinch
• Balsamic vinegar or red wine vinegar 1 tbsp
• Salt to taste
• Black pepper to taste

Instructions

1. Prep: chop romaine; set aside. Spiralize zucchini or shave into ribbons with a peeler. Lightly salt zucchini and let sit 10 minutes, then blot dry (helps avoid watery “zoodles”).
2. Brown meatballs (stove): heat 1 tbsp olive oil in a skillet over medium-high. Add meatballs and brown 6–8 minutes, turning to get color on multiple sides.
3. Build sauce: reduce heat to medium. Add garlic and red pepper flakes (if using) for 30 seconds. Add crushed tomatoes/marinara + Italian seasoning. Simmer 8–10 minutes until meatballs are cooked through and sauce tastes rounded. Season with salt/pepper; finish with a drizzle of olive oil if desired.
4. Quick zoodles: in a second pan (or after sauce is done, remove meatballs to a plate), sauté zucchini in a touch of olive oil over medium-high 1–2 minutes just to warm and lightly soften. Season with pepper (go easy on salt since you pre-salted).
5. Salad: toss romaine with olive oil, vinegar, salt, and pepper.
6. Serve: pile zoodles in bowls, top with meatballs and sauce, finish with Parmesan if using. Salad on the side.