Careme Recipes

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 12 oz (2 fillets) $5.99 sale (reg $9.99)
• Simple Truth Organic® Red Potatoes (or similar red potatoes) 12–16 oz, halved $4.99
• Fresh Cut Brussels Sprout Bake (or Brussels sprouts) 9.2 oz $6.00
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79
• Organic Jumbo Yellow Onion (optional, for roasting pan) 1/4 onion, sliced (optional) $2.19/lb
• Olive oil 2–3 Tbsp
• Butter 2–4 Tbsp
• Capers (jarred) 2 Tbsp, drained
• Lemon 1 (zest + 2 Tbsp juice)
• Parsley (optional) 1–2 Tbsp chopped
• Salt & black pepper to taste
• Smoked paprika (optional) 1/2 tsp

Instructions

1. Prep: Heat oven to 425°F. Pat the rockfish dry and keep chilled. Halve potatoes; if Brussels are whole, halve them too (if using the cut Brussels bake, you’re set).
2. Roast the veg: Toss potatoes with 1 1/2 Tbsp olive oil, salt, pepper, and optional smoked paprika. Spread on a sheet pan. On the other side of the pan (or a second pan), toss Brussels with 1 Tbsp olive oil, salt, pepper, and optional sliced onion. Roast 20–25 minutes, flipping once, until potatoes are browned and Brussels are deeply caramelized.
3. Cook the fish (stove): When the veg has ~10 minutes left, heat a large skillet over medium-high with 1 Tbsp olive oil. Season fish with salt and pepper. Sear 2–3 minutes per side (depending on thickness) until just cooked and flaky. Transfer to plates.
4. Make the sauce: In the same skillet, lower heat to medium. Add butter; once foamy, add minced garlic and cook 20–30 seconds. Stir in capers and lemon zest, then lemon juice. Swirl to emulsify; add a splash of water if it tightens too much. Taste and adjust salt/pepper.
5. Serve: Spoon caper brown butter over fish. Plate with roasted potatoes and Brussels. Finish with parsley if using.

Ingredients

• Certified Angus Beef Choice Bone-In Ribeye Steak (1 Steak) 1 lb steak (serves 2) $12.99 sale
• Simple Truth Organic® Sliced White Mushrooms (or Baby Bellas) 8 oz $3.99
• Organic Spinach 1 container (about 5 oz) $3.49
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79
• Butter 1–2 Tbsp
• Olive oil 1–2 Tbsp
• Beef broth (or water + a pinch of salt) 3/4 cup
• Dijon mustard (optional) 1 tsp
• Red wine or balsamic (optional) 1–2 Tbsp
• Salt & black pepper to taste
• Optional: rosemary or thyme 1/2 tsp dried or 1 sprig

Instructions

1. Prep: Heat oven to 425°F. Pat steak very dry; season generously with salt and pepper on all sides. Let sit at room temp while the oven heats (10–15 minutes).
2. Sear (stove): Heat an oven-safe skillet over high heat with 1 Tbsp oil. Sear steak 1 1/2–2 minutes per side until a deep crust forms. (Sear the fat cap too if possible.)
3. Roast (oven): Transfer skillet to oven and roast 6–10 minutes, depending on thickness, to 130°F for medium-rare (or your preferred temp). Move steak to a plate and rest 10 minutes.
4. Mushroom pan gravy (stove): Pour off excess fat, leaving ~1 Tbsp in the pan. Over medium heat, add mushrooms and a pinch of salt. Cook 5–7 minutes until browned. Add garlic and optional herbs; cook 30 seconds. Deglaze with optional red wine/balsamic, scraping fond. Add broth and simmer 3–5 minutes until slightly reduced. Whisk in butter and optional Dijon; taste and adjust seasoning.
5. Garlicky spinach: In a second skillet (or after gravy is done), heat 1 tsp oil over medium. Add spinach with a pinch of salt and cook 1–2 minutes until just wilted. Add a tiny bit of minced garlic (or garlic powder) at the end so it stays fragrant, not bitter.
6. Serve: Slice rested steak against the grain. Spoon mushroom gravy over the top. Serve with the sautéed spinach.

Ingredients

• Kroger® Wild Caught Medium Raw Gulf Shrimp Peeled & Deveined Tail Off 12 oz $7.00 sale (12 oz)
• Fresh Tomatillo 8–10 oz, husked and rinsed $2.99/lb
• Organic Jumbo Yellow Onion 1/2 onion, sliced $2.19/lb
• Simple Truth Organic® Roma Tomatoes 1–2 tomatoes, chopped (optional, adds body) $3.99
• Chayote Squash 1 large, peeled and thin-sliced $1.89/lb
• Organic Green Cabbage (or Organic Napa Cabbage) 3–4 cups thin-sliced $2.49/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves $2.79
• Organic Ginger Root (optional) 1 tsp grated (optional, nice warmth) $5.99/lb
• Simple Truth Organic® Thai Basil Container (optional but great) A small handful $2.79
• Olive oil 1–2 Tbsp
• Ground cumin 1 tsp
• Chili flakes or hot sauce to taste
• Lime (or lemon) 1 (2 Tbsp juice)
• Salt & black pepper to taste
• Optional to serve: warm tortillas or cooked rice as desired

Instructions

1. Prep: Peel and thinly slice chayote. Thinly slice cabbage. Husk/rinse tomatillos. Mince garlic (and grate ginger if using). Pat shrimp dry; season with salt, pepper, and cumin.
2. Make the tomatillo sauce (stove): In a blender, combine tomatillos, garlic, 1/4 onion, optional tomato, 1/2 cup water, and a pinch of salt. Blend smooth.
3. Simmer the veg: Heat 1 Tbsp oil in a large skillet over medium-high. Add remaining sliced onion; cook 2 minutes. Add chayote and a pinch of salt; cook 4–5 minutes, stirring, until it starts to soften. Add cabbage; cook 2 minutes to wilt slightly.
4. Add sauce: Pour in the blended tomatillo sauce. Bring to a simmer and cook 6–8 minutes, stirring occasionally, until the sauce loses its raw edge and lightly thickens. Add chili flakes/hot sauce to your heat level. (If it gets too thick, splash in water.)
5. Cook the shrimp: Nestle shrimp into the simmering sauce. Cook 2–3 minutes, stirring once, until shrimp are pink and just cooked through.
6. Finish: Turn off heat. Stir in lime juice and Thai basil (if using). Taste and adjust salt/heat/acid.
7. Serve: Spoon into bowls as-is (veg-forward), or serve over rice or with warm tortillas on the side.