Careme Recipes

Ingredients

• Fresh Rockfish Fillet Pacific Caught 1 lb $6.99/lb sale
• Fennel 1 bulb $5.49 each
• Red potatoes 12 oz $1.29/lb
• Green cabbage 1/2 lb $1.49/lb
• Small Fuji apple 1 apple $0.99 each
• Lemon juice or lemon 2 tablespoons juice or 1 lemon $2.50 bottle or $1.69 each
• Parsley 2 tablespoons chopped $1.69 each
• Yellow onion 1/2 medium onion $1.49/lb or $3.49 bag sale
• Garlic 2 cloves $1.50 each
• Olive oil, salt, pepper as needed pantry

Instructions

1. Prep 1 lb Fresh Rockfish Fillet Pacific Caught ($6.99/lb sale) by patting it dry and cutting into 2 equal portions if needed. Heat the oven to 425°F and line a sheet pan or small roasting pan.
2. Slice 12 oz red potatoes ($1.29/lb) into 1/2-inch pieces. Trim and slice 1 fennel bulb ($5.49 each), reserving a few fronds for garnish if you like. Slice 1/2 medium yellow onion ($1.49/lb or from the $3.49 sale bag). Mince 2 garlic cloves ($1.50 each bulb).
3. Toss the 12 oz red potatoes, sliced fennel bulb, 1/2 medium yellow onion, and 2 minced garlic cloves with 1 1/2 tablespoons olive oil, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread on the pan and roast for 15 minutes.
4. While the vegetables roast, shred 1/2 lb green cabbage ($1.49/lb) and thinly slice 1 small Fuji apple ($0.99 each). Toss with 2 tablespoons lemon juice, 1 tablespoon olive oil, 2 tablespoons chopped parsley ($1.69 each bunch), 1/4 teaspoon salt, and black pepper to taste. Let the slaw sit and soften slightly.
5. After the vegetables have roasted 15 minutes, push them around a bit and place the 1 lb rockfish on top. Rub the fish with 1 teaspoon olive oil, 1/4 teaspoon salt, black pepper, and a little extra chopped parsley if desired.
6. Return the pan to the oven and roast the rockfish and vegetables for 8 to 12 minutes more, until the fish flakes easily and the potatoes are tender.
7. Serve the roasted rockfish over the fennel-potato mixture with the cabbage-apple slaw on the side. Spoon any pan juices over the fish and garnish with fennel fronds or more parsley.

Ingredients

• Pork shoulder steaks or bone-in Boston butt shoulder roast 1 to 1.25 lb $2.49/lb sale
• Green cabbage 3/4 lb $1.49/lb
• Carrots 1/2 lb $1.69/lb
• Russet potatoes 1 lb $1.29/lb or 5 lb bag $2.99
• Yellow onion 1 medium $1.49/lb or $3.49 bag sale
• Chicken broth 1 cup $1.79 sale
• Garlic 2 cloves $1.50 each
• Parsley 1 tablespoon chopped $1.69 each
• Olive oil or butter, salt, pepper as needed pantry

Instructions

1. Prep 1 to 1.25 lb pork shoulder steaks or bone-in Boston butt shoulder roast ($2.49/lb sale) by patting dry and seasoning with 3/4 teaspoon salt and black pepper. Thinly slice 1 medium yellow onion ($1.49/lb or from the $3.49 sale bag), peel and slice 1/2 lb carrots ($1.69/lb), shred 3/4 lb green cabbage ($1.49/lb), mince 2 garlic cloves ($1.50 each bulb), and peel and cube 1 lb russet potatoes ($1.29/lb or from the $2.99 5 lb bag).
2. Place the 1 lb russet potatoes in a pot with cold salted water. Bring to a boil and cook 12 to 15 minutes until very tender.
3. At the same time, heat 1 tablespoon olive oil in a deep skillet or Dutch oven over medium-high heat. Brown the seasoned 1 to 1.25 lb pork shoulder for 3 to 4 minutes per side. Transfer to a plate.
4. Lower the heat to medium. Add the sliced 1 medium yellow onion and 1/2 lb carrots to the skillet with another teaspoon of oil if needed. Cook 4 minutes until beginning to soften. Add 2 minced garlic cloves and stir 30 seconds.
5. Add the shredded 3/4 lb green cabbage and cook 2 to 3 minutes until it starts to wilt. Pour in 1 cup Simple Truth Organic chicken broth ($1.79 sale), scraping up any browned bits.
6. Nestle the browned pork shoulder back into the skillet. Cover and simmer gently for 18 to 22 minutes, turning once, until the pork is tender and cooked through and the cabbage is silky.
7. Drain the 1 lb russet potatoes. Mash them with 1 tablespoon olive oil or butter, 1/4 to 1/3 cup hot water or broth, 1/4 teaspoon salt, and black pepper until smooth.
8. Taste the braise and adjust seasoning with salt and pepper. Stir in 1 tablespoon chopped parsley ($1.69 each bunch).
9. Serve the braised pork and cabbage over or beside the mashed russets, spooning the broth-rich vegetables over the top.

Ingredients

• Tuna Steak Wild Caught Frozen 2 steaks, about 12 oz total $8.99/lb sale
• Green asparagus 1 lb $4.99/lb sale
• Yukon Gold potatoes 12 oz $1.49/lb
• Green top red radishes 1 bunch $1.89 each
• Lime 1 $1.29 each
• Parsley 2 tablespoons chopped $1.69 each
• Garlic 1 clove $1.50 each
• Olive oil, salt, pepper as needed pantry

Instructions

1. Prep 2 tuna steaks, about 12 oz total, from Tuna Steak Wild Caught Frozen ($8.99/lb sale) by thawing if needed and patting dry. Toss 12 oz Yukon Gold potatoes ($1.49/lb) into a pot of salted water and boil for 12 to 15 minutes until tender.
2. Trim 1 lb green asparagus ($4.99/lb sale). Trim and halve 1 bunch green top red radishes ($1.89 each) if large. Mince 1 garlic clove ($1.50 each bulb). Chop 2 tablespoons parsley ($1.69 each bunch). Cut 1 lime ($1.29 each) in half.
3. When the potatoes are tender, drain the 12 oz Yukon Gold potatoes and slice them while warm. Toss with the 1 bunch radishes, 1 minced garlic clove, 2 tablespoons chopped parsley, 1 1/2 tablespoons olive oil, juice from 1/2 lime, 1/2 teaspoon salt, and black pepper. Set aside so the warm potatoes absorb the dressing.
4. Heat a grill or grill pan to medium-high. Toss the 1 lb asparagus with 1 teaspoon olive oil, 1/4 teaspoon salt, and black pepper.
5. Rub the 2 tuna steaks with 1 teaspoon olive oil, 1/2 teaspoon salt, black pepper, and juice from the remaining 1/2 lime.
6. Grill the asparagus for 4 to 6 minutes, turning occasionally, until lightly charred and just tender. Move to a platter.
7. Grill the 2 tuna steaks for about 2 to 3 minutes per side for medium-rare, depending on thickness. Cook a bit longer if you prefer them more done, but avoid overcooking so they stay juicy.
8. Taste the warm potato-radish salad and adjust with more lime juice, salt, pepper, or parsley if needed.
9. Serve the grilled tuna with the charred asparagus and warm potato-radish salad.