Careme Recipes

Ingredients

• Simple Truth® Natural Ground Lamb 8 oz (use half of a 1 lb pack) sale $9.49 per lb
• Organic Yellow Peeled Onion 1/2 small, finely grated (about 1/3 cup) divided between kofta and squash $1.99 each
• Organic Garlic 3 cloves, minced (2 for kofta, 1 for squash) $6.99 per lb
• Organic Italian Parsley 1/4 bunch, finely chopped (about 1/4 cup) + extra for garnish $1.99 each
• Organic Acorn Squash 1 medium (about 2 lb), seeded and cut into 1/2-inch wedges sale $1.49 per lb
• Organic Cucumber 1/2 medium, grated and squeezed dry $1.49 each
• Plain Greek yogurt (2% or whole) 1/2 cup
• Ground cumin, ground coriander, smoked paprika 1 tsp each (kofta) + 1/2 tsp cumin for squash
• Olive oil 2–3 tbsp total
• Salt and black pepper To taste
• Lemon juice or red wine vinegar 1–2 tsp (yogurt sauce)

Instructions

1. Heat oven to 425°F. Toss acorn squash wedges with 1 tbsp olive oil, 1 minced garlic clove, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and pepper. Roast on a sheet pan 25–30 minutes, flipping once, until tender and caramelized.
2. Make kofta mix: In a bowl combine ground lamb, grated onion (pat dry), 2 minced garlic cloves, 1 tbsp chopped parsley, 1 tsp cumin, 1 tsp coriander, 1 tsp smoked paprika, 3/4 tsp salt, and pepper. Mix gently until just combined.
3. Shape and skewer: With damp hands form 6–8 small oval kofta. Thread onto metal or soaked wooden skewers (optional), or leave as patties.
4. Grill or sear: Preheat an outdoor grill or grill pan to medium-high (oil grates/pan). Cook kofta 3–4 minutes per side until well browned and 160°F internal.
5. Cucumber-yogurt: Stir yogurt with grated cucumber, 2 tsp lemon juice or vinegar, 1 tbsp chopped parsley, pinch of salt and pepper. Chill until serving.
6. Serve: Spoon yogurt onto plates, top with kofta, add roasted squash, and scatter extra parsley. Squeeze lemon over kofta if desired.

Ingredients

• Fresh Rockfish Fillet (Wild Caught) 3/4–1 lb (two 6–8 oz portions) sale $6.99 per lb
• Organic Baby Bok Choy 3–4 small heads (about 3/4 lb), halved lengthwise $3.99 per lb
• Organic Ginger Root 1 tbsp, finely grated (divided) $5.99 per lb
• Organic Garlic 3 cloves, minced (2 for bok choy, 1 for glaze) $6.99 per lb
• Green Onions 2, thinly sliced $1.50 each
• White miso paste 1 1/2 tbsp
• Soy sauce (or tamari) 1 tbsp
• Honey (or brown sugar) 2 tsp
• Rice vinegar 1 tsp
• Sesame oil (or neutral oil) 2 tbsp total (1 tbsp glaze, 1 tbsp sautéing)
• Cooked white or brown rice About 1 1/2 cups cooked (for 2)

Instructions

1. Heat oven broiler to high with rack 6 inches from element. Line a sheet pan with foil and lightly oil.
2. Make glaze: In a small bowl combine miso, soy, honey, rice vinegar, 1 tsp grated ginger, 1 minced garlic clove, and 1 tbsp sesame/neutral oil. Thin with 1–2 tsp water to a brushable consistency.
3. Prep fish: Pat rockfish dry, place on pan, brush with glaze. Broil 6–8 minutes (thicker pieces may need 9–10) until fish flakes and edges caramelize.
4. Sauté bok choy: While fish broils, heat 1 tbsp oil in a large skillet over medium-high. Add bok choy cut-side down; sear 2 minutes. Add 2 minced garlic cloves and remaining grated ginger; toss 1–2 minutes. Splash with a tablespoon of water, cover 1 minute to steam; season with salt/pepper.
5. Serve: Spoon rice into bowls, top with rockfish and bok choy. Garnish with sliced green onions and any remaining pan juices.

Ingredients

• Red Shrimp 16/25 (raw, peeled/deveined) 3/4 lb (thawed if frozen) sale $6.99 per lb
• Fresh Tomatillo 3/4 lb (about 8 medium), husked and rinsed $2.99 per lb
• Organic Cilantro 1/2 bunch (about 1 cup loosely packed), plus extra for garnish $1.99 each
• Organic Yellow Peeled Onion 1/2 medium, roughly chopped $1.99 each
• Organic Garlic 3 cloves $6.99 per lb
• Spaghetti Squash 1 small (about 2 lb), halved and seeded $1.49 per lb
• Olive oil 2–3 tbsp total
• Chicken or vegetable broth 1/2 cup
• Ground cumin 1/2 tsp
• Salt and black pepper To taste
• Lime juice (or extra splash of vinegar) 1–2 tsp, to finish

Instructions

1. Heat oven to 425°F. Rub cut sides of spaghetti squash with 1 tbsp oil, season with salt/pepper. Place cut-side down on a sheet pan and roast 30–40 minutes until strands pull easily with a fork.
2. Char the salsa base: On another pan, toss tomatillos and chopped onion with 1 tsp oil. Roast alongside squash for 15–18 minutes until lightly blistered; add whole garlic cloves for last 8 minutes.
3. Blend salsa verde: In a blender, combine roasted tomatillos, onion, garlic, cilantro, cumin, broth, 1/2 tsp salt, and pepper. Blend until smooth (adjust thickness with a splash more broth if needed).
4. Cook shrimp: Heat 1 tbsp oil in a skillet over medium-high. Season shrimp with salt/pepper. Sear 1 minute per side until just turning pink. Pour in salsa verde, reduce heat to medium, and simmer 2–3 minutes until shrimp are opaque and cooked through. Finish with lime juice or a splash of vinegar.
5. Shred squash: Use a fork to pull strands; toss with a drizzle of olive oil and a pinch of salt.
6. Serve: Mound spaghetti squash in bowls and ladle shrimp verde over the top. Garnish with extra cilantro.