Careme Recipes

Ingredients

• Fresh Wild Pacific Rockfish Fillet 1 lb 6.99
• Green Asparagus 1 bunch 2.50
• NatureSweet D’Vines Fresh Cherry Tomatoes on the Vine 1 pack (9 oz) 2.99
• O Organics Basil Fresh 1/2 oz pack 2.49
• Signature SELECT/FARMS Mini Baby Gold Potatoes 1 bag (1.5 lb), use 12 oz 2.99
• O Organics Fresh Garlic Bulbs 3 Count 2 cloves 2.49
• Organic White Onion 1/2 onion 2.24
• Pantry: olive oil 3 tablespoons
• Pantry: kosher salt to taste
• Pantry: black pepper to taste
• Pantry: crushed red pepper flakes optional pinch
• Pantry: lemon 1/2 lemon

Instructions

1. Preheat the oven to 425°F. Halve 12 ounces mini baby gold potatoes. Trim the woody ends from 1 bunch asparagus and cut any thick spears in half lengthwise. Halve 1 pack cherry tomatoes. Thinly slice 1/2 white onion. Finely chop 2 garlic cloves. Tear or chiffonade a small handful of basil leaves from the 1/2 ounce pack.
2. Toss the 12 ounces halved mini baby gold potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and several grinds of black pepper on a sheet pan. Roast the potatoes at 425°F for 15 minutes.
3. After the potatoes have roasted 15 minutes, add the trimmed asparagus to the same pan, toss with another 1/2 tablespoon olive oil and a pinch of salt, and spread everything so it can brown. Return the pan to the oven for 10 to 12 minutes, until the potatoes are tender and the asparagus is just crisp-tender.
4. While the vegetables roast, pat the 1 pound rockfish fillet dry and cut it into 2 equal portions. Season both portions with 1/2 teaspoon kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the rockfish for 3 to 4 minutes on the first side, then carefully turn and cook 2 to 3 minutes more, until the fish flakes easily. Transfer the fish to a warm plate.
5. Lower the skillet heat to medium. Add the sliced 1/2 white onion and cook for 2 minutes in the same pan. Add the 2 chopped garlic cloves and cook 30 seconds. Add the halved 9 ounces cherry tomatoes, a pinch of salt, black pepper, and an optional pinch of red pepper flakes. Cook 3 to 4 minutes, stirring occasionally, until the tomatoes slump and release juices.
6. Squeeze in the juice from 1/2 lemon and stir in the torn basil. Taste the tomato-basil sauce and adjust salt and pepper.
7. Plate by spooning the roasted potatoes and asparagus slightly off-center on each plate. Set a piece of rockfish against the vegetables, then spoon the warm tomato-basil pan sauce over the top. Finish with extra basil and a light drizzle of olive oil for shine.
8. Serve immediately while the fish is flaky, the asparagus stays bright green, and the potatoes still have crisp golden edges.

Ingredients

• Signature Select/Farms Frozen Boneless Skinless Chicken Breasts 1 package, use 12 oz 9.99
• Carrots Prepackaged 1 bag (2 lb), use 3 medium carrots 1.99
• Organic Green Kale 1 bunch, use about 4 packed cups 3.49
• Organic Yellow Onion 1 medium onion 1.87
• O Organics Fresh Garlic Bulbs 3 Count 3 cloves 2.49
• Cal-Organic Farms Organic Cilantro 1 Bunch 1/2 bunch 2.49
• Signature SELECT/FARMS Mini Baby Gold Potatoes 1 bag (1.5 lb), use 10 oz 2.99
• Pantry: coconut milk 1 can (13.5 oz)
• Pantry: red curry paste 2 tablespoons
• Pantry: neutral oil 1 tablespoon
• Pantry: fish sauce or soy sauce 1 tablespoon
• Pantry: brown sugar 1 teaspoon
• Pantry: lime 1
• Pantry: salt to taste
• Pantry: cooked rice 2 cups for serving

Instructions

1. If using frozen chicken breasts, thaw enough to measure 12 ounces. Slice the 12 ounces chicken into bite-size strips. Peel 3 medium carrots and cut them on a sharp diagonal into thin slices. Dice 1 medium yellow onion. Mince 3 garlic cloves. Strip the leaves from the kale bunch and tear into bite-size pieces to make about 4 packed cups. Halve or quarter 10 ounces mini baby gold potatoes into 1-inch pieces. Roughly chop 1/2 bunch cilantro. Cook 2 cups rice according to package directions if you do not already have rice prepared.
2. Place the 10 ounces cut mini baby gold potatoes in a small saucepan, cover with salted water, bring to a boil, and simmer 8 to 10 minutes until just tender. Drain and set aside. This keeps them creamy inside so they finish beautifully in the curry without taking too long.
3. Heat 1 tablespoon neutral oil in a deep skillet or Dutch oven over medium-high heat. Add the diced 1 medium yellow onion and cook 3 minutes until translucent. Add the minced 3 garlic cloves and cook 30 seconds.
4. Add the 12 ounces sliced chicken breast to the pot. Season lightly with salt and cook 3 to 4 minutes, stirring, until the outside loses its raw color.
5. Stir in 2 tablespoons red curry paste and cook 30 seconds to bloom it in the oil. Add the sliced 3 carrots, the par-cooked 10 ounces potatoes, 1 can coconut milk, and 1/2 cup water. Stir in 1 tablespoon fish sauce or soy sauce and 1 teaspoon brown sugar.
6. Bring the curry to a gentle simmer and cook 8 to 10 minutes, stirring occasionally, until the chicken is cooked through and the carrots are tender but not mushy. The liquid should reduce slightly to a spoon-coating consistency.
7. Add the 4 packed cups torn kale and stir for 2 to 3 minutes until wilted and bright green. Squeeze in the juice of 1 lime and stir in half of the chopped cilantro. Taste and adjust with more salt or lime if needed.
8. Spoon 1 cup cooked rice onto each bowl. Ladle the chicken curry over the rice so the broth pools around it. Finish with the remaining cilantro on top. For restaurant-style plating, keep the rice slightly to one side and mound the chicken and vegetables so the green kale and orange carrots show on top.

Ingredients

• Signature SELECT Beef Shaved Steak 1 package (14 oz) 9.99
• Organic Gold Beet 1 bunch 2.99
• Signature SELECT/FARMS Red Potatoes Prepackaged 5 lb bag, use 12 oz 4.99
• Signature Select Whole Baby Bella Crimini Mushrooms 1 pack (8 oz) 4.49
• O Organics Fresh Rosemary 1/2 oz pack, use 1 teaspoon chopped 2.49
• Organic Red Onion 1/2 onion 2.24
• Organic Green Kale 1 bunch, use about 3 packed cups 3.49
• O Organics Fresh Garlic Bulbs 3 Count 2 cloves 2.49
• Pantry: olive oil 3 tablespoons
• Pantry: red wine vinegar 1 tablespoon
• Pantry: Dijon mustard 1 teaspoon
• Pantry: butter 1 tablespoon
• Pantry: salt to taste
• Pantry: black pepper to taste
• Domaine Drouhin Pinot Noir Wine 1 x 750 Ml 50.99

Instructions

1. Preheat the oven to 425°F. Scrub 1 bunch gold beets and trim the greens if attached. Peel the beets and cut them into 1-inch wedges. Cut 12 ounces red potatoes into bite-size chunks. Slice 1/2 red onion into thin wedges. Clean 8 ounces baby bella mushrooms and halve any large ones. Chop 1 teaspoon fresh rosemary from the 1/2 ounce pack. Mince 2 garlic cloves. Tear enough kale leaves from the bunch to make about 3 packed cups.
2. Toss the cut gold beets and 12 ounces red potatoes with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper on a sheet pan. Roast at 425°F for 25 to 30 minutes, turning once halfway through, until the potatoes are crisp on the edges and the beets are tender and lightly caramelized.
3. While the beets and potatoes roast, place the torn 3 packed cups kale in a bowl. Whisk together 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 tablespoon olive oil, a pinch of salt, and black pepper. Set the dressing aside.
4. Heat a large skillet over medium-high heat. Add 1/2 tablespoon olive oil and the sliced 1/2 red onion. Cook 2 minutes. Add the 8 ounces mushrooms, the minced 2 garlic cloves, the chopped 1 teaspoon rosemary, a pinch of salt, and black pepper. Cook 6 to 8 minutes, stirring occasionally, until the mushrooms are deeply browned and any moisture has cooked off. Stir in 1 tablespoon butter at the end for gloss and richness. Transfer the mushrooms to a bowl and keep warm.
5. Increase the skillet heat to high. Add the 14 ounces shaved steak in a single loose layer with another 1/2 tablespoon olive oil if the pan looks dry. Season with salt and black pepper. Let the beef sear undisturbed for 1 minute, then toss and cook 2 to 3 minutes more until browned at the edges but still tender. Do not overcrowd the pan; work in 2 quick batches if needed.
6. When the roasted beets and potatoes are done, toss the hot beets with the kale and the prepared vinaigrette so the kale softens slightly from the warmth. Add the roasted potatoes alongside rather than mixing them all in, so they stay crisp.
7. Plate by spooning the warm beet-kale salad onto one side of each plate. Nestle the roasted potatoes beside it. Pile the shaved steak slightly leaning against the vegetables, then crown the beef with the rosemary mushrooms. Finish with a few cracks of black pepper and a final light drizzle of olive oil.
8. Serve immediately. The ideal plate should show strong color contrast: golden beets, dark green kale, bronzed mushrooms, and browned steak.