Careme Recipes

Ingredients

• Red Shrimp 16/25 (raw, peeled & deveined if possible) 12 oz (about 14–16 shrimp) $13.99/lb sale $6.99/lb
• Spaghetti squash 1 small (about 2 lb) $1.49/lb (sale)
• Organic Garlic 3 cloves, minced $6.99/lb
• Kroger® Yellow Onion (or Organic Yellow Onion) 1/2 small, thinly sliced $3.29 per 3 lb bag (or $1.99 each organic)
• Organic Cilantro 1/2 bunch, chopped $1.99/ct
• Green Onions 2 stalks, thinly sliced $1.50/bunch
• Unsalted butter 1 tbsp
• Olive oil 1 tbsp, plus a drizzle
• Smoked paprika 1 tsp
• Red pepper flakes (or chile powder) 1/2 tsp, to taste
• Lime 1, zested and juiced
• Salt & black pepper To taste

Instructions

1. Heat oven to 425°F. Halve squash lengthwise, scrape out seeds, rub cut sides with a drizzle of olive oil, salt, and pepper. Roast cut-side down on a sheet pan until tender, 25–35 minutes.
2. While squash roasts, pat shrimp dry and toss with smoked paprika, red pepper flakes, 1/4 tsp salt, and 1/4 tsp pepper.
3. Make aromatics: in a large skillet over medium heat, add 1 tbsp olive oil. Sauté onion 2–3 minutes until translucent. Add garlic; cook 30 seconds until fragrant. Push to the edges.
4. Add 1 tbsp butter, then shrimp in a single layer. Cook 1–2 minutes per side until just pink and opaque. Turn off heat. Stir in lime zest and juice and half the cilantro and green onions. Taste and season.
5. Shred roasted squash with a fork into strands. Toss the squash with a pinch of salt and a spoonful of the pan juices.
6. Plate squash, top with shrimp and remaining cilantro/scallions. Spoon any extra chile-lime butter over the top and serve.

Ingredients

• Rockfish fillet 12 oz (skinless if possible) $9.99/lb sale $6.99/lb
• Organic Baby Bok Choy 1/2 lb (3–4 small heads) $3.99/lb
• Green Onions 1 bunch, thinly sliced $1.50/bunch
• Organic Ginger Root 1 tbsp, finely grated $5.99/lb
• Organic Garlic 2 cloves, minced $6.99/lb
• Soy sauce (low sodium) 2 tbsp
• Honey (or brown sugar) 2 tsp
• Rice vinegar (or lime juice) 2 tsp
• Sesame oil 2 tsp, divided
• Neutral oil 1 tbsp
• Toasted sesame seeds 2 tsp
• White or brown rice 1 cup uncooked
• Salt & pepper To taste

Instructions

1. Start rice according to package directions so it finishes with the fish (white: ~15–18 min; brown: ~35–40 min).
2. Heat oven to 425°F and line a small sheet pan with parchment. Pat rockfish dry and place on pan.
3. Stir marinade: soy sauce, honey, rice vinegar, ginger, half the green onions, and 1 tsp sesame oil. Spoon over fish; marinate 10 minutes at room temp.
4. Bake fish 10–12 minutes until opaque and flakes easily (internal temp ~135–140°F). Spoon pan juices over top.
5. While fish bakes, quarter bok choy lengthwise. Heat 1 tbsp neutral oil in a large skillet over medium-high. Add bok choy cut-sides down; cook 2 minutes. Add garlic, 2 tbsp water, pinch of salt; toss and cook 2–3 minutes until just tender. Finish with 1 tsp sesame oil.
6. Fluff rice. Plate rice, top with rockfish and pan sauce. Add bok choy on the side, sprinkle with sesame seeds and remaining green onions.

Ingredients

• Angus Beef Tri Tip Steak (Family Pack) 12 oz (about 3/4 lb) $14.99/lb sale $9.99/lb
• Organic Acorn Squash 1 small (about 2 lb) $1.99/lb sale $1.49/lb
• Fresh Green Beans - Bag 12 oz $3.69/lb
• Fresh Large D'Anjou Pear 1/2 pear, grated (about 1/3 cup) $2.99 each
• Green Onions 1 bunch, thinly sliced, divided $1.50/bunch
• Organic Garlic 3 cloves, minced $6.99/lb
• Soy sauce (low sodium) 3 tbsp
• Brown sugar (or honey) 1 tbsp
• Rice vinegar 1 tbsp
• Sesame oil 2 tsp, divided
• Neutral oil 2 tbsp, divided
• Gochujang or red pepper flakes (optional) 1 tsp gochujang or 1/4 tsp flakes
• Salt & black pepper To taste
• Toasted sesame seeds 2 tsp

Instructions

1. Heat oven to 425°F. Halve acorn squash, scoop seeds, and cut into 1-inch wedges. Toss with 1 tbsp neutral oil, salt, and pepper on a sheet pan. Roast 25–30 minutes, flipping once, until caramelized and tender.
2. Make quick bulgogi-style marinade: in a bowl mix grated pear, soy sauce, brown sugar, rice vinegar, 1 tsp sesame oil, garlic, half the green onions, and gochujang (if using).
3. Pat tri-tip dry, slice against the grain into 1/2-inch thick steaks if not already. Toss with marinade and rest 20 minutes (room temp).
4. Heat grill or grill pan to medium-high. Oil grates/lightly oil pan. Grill tri-tip 4–5 minutes per side to medium-rare (130–135°F); adjust to preference. Rest 5 minutes, then slice thinly against the grain.
5. While steak rests, heat 1 tbsp neutral oil in a large skillet over medium-high. Add green beans, season with salt and pepper, and cook 5–7 minutes until crisp-tender with blistered spots. Off heat, toss with 1 tsp sesame oil and sesame seeds.
6. Serve sliced tri-tip with roasted squash and sesame green beans. Scatter remaining green onions over the steak.