Careme Recipes

Ingredients

• Certified Angus Beef Boneless Flank Steak, 1 lb 1 lb $12.99 sale / lb
• Organic Cauliflower 1 small head (about 1 to 1.25 lb), florets $3.49
• Organic Carrots Bunch 3 medium carrots, cut into sticks $2.99
• Simple Truth Organic® Garlic Bulbs (3 ct) 4 cloves (2 for veg, 2 for sauce) $2.79
• Dry red wine (Cabernet recommended) 3/4 cup
• Beef broth (or water + a little bouillon) 1/2 cup
• Dijon mustard 1 1/2 tsp
• Olive oil 2 tbsp, divided
• Salt + black pepper to taste
• Fresh thyme or rosemary (optional) 1 tsp

Instructions

1. Roast veg (oven): Heat oven to 425°F. Toss cauliflower florets + carrot sticks with 1 tbsp olive oil, 2 minced garlic cloves, salt, pepper, and optional thyme/rosemary. Roast 20–25 min, tossing once, until browned and tender.
2. Prep steak: Pat flank steak dry. Season well with salt and pepper. Let it sit at room temp while veg roasts (10–15 min).
3. Sear steak (stove): Heat a heavy skillet (cast iron if possible) over high until very hot. Add 1 tbsp olive oil. Sear steak 3–5 min per side (depending on thickness) for medium-rare (125–130°F). Transfer to a plate and rest 8–10 min.
4. Red wine pan sauce: Reduce heat to medium. Add 2 minced garlic cloves to the skillet; stir 15–20 seconds. Pour in 3/4 cup red wine and scrape up browned bits. Simmer 4–6 min until reduced by about half. Stir in 1/2 cup broth and 1 1/2 tsp Dijon; simmer 2–3 min. Taste and adjust salt/pepper.
5. Slice + serve: Slice steak thinly against the grain. Spoon red-wine sauce over steak. Serve with the roasted cauliflower and carrots.

Ingredients

• Salmon Sockeye Fillet (Wild Caught Frozen), 1 lb (use ~12 oz for 2 servings; freeze the rest) 12 oz $11.99 sale / lb
• Organic Green Cabbage 8 oz (about 3 packed cups shredded) $2.49 / lb
• Organic Long English Cucumber 1 (use 1/2 for slaw, 1/2 for quick pickle) $3.99 each
• Organic Ginger Root 1-inch piece, grated $5.99 / lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, grated or minced $2.79
• Fresh Large D’Anjou Pear (or Bosc) 1, thin-sliced $1.99 sale each
• Cooked rice (jasmine or brown) 1 cup dry (makes ~3 cups cooked)
• White miso paste 2 tbsp
• Soy sauce (or tamari) 1 tbsp
• Maple syrup or honey 1 tbsp
• Rice vinegar (or apple cider vinegar) 3 tbsp, divided
• Toasted sesame oil 2 tsp, divided
• Neutral oil (avocado/canola) 1 tbsp
• Lime or lemon 1 (zest + juice)
• Sesame seeds (optional) 1 tbsp
• Salt + pepper to taste
• Red pepper flakes (optional) pinch

Instructions

1. Prep: Cook 1 cup dry rice according to package (stovetop ~15–20 min). While it cooks, pat 12 oz sockeye salmon dry and portion into 2 fillets.
2. Make glaze: In a small bowl, whisk 2 tbsp white miso, 1 tbsp soy sauce, 1 tbsp maple syrup, 1 tsp rice vinegar, 1 tsp grated ginger, and 1 grated/minced garlic clove.
3. Stove method (fastest): Heat 1 tbsp neutral oil in a nonstick skillet over medium-high. Sear salmon, skin-side down if present, 3–4 min. Flip and cook 2 min.
4. Glaze: Reduce heat to medium-low. Spoon on all the miso glaze; cook 1–2 min more, basting, until salmon is just cooked through (125–130°F for medium).
5. Quick pickle (for extra crunch): Thin-slice 1/2 English cucumber. Toss with 2 tbsp rice vinegar, a pinch of salt, and a pinch of red pepper flakes. Set aside.
6. Slaw: Shred ~8 oz green cabbage. Thin-slice 1 pear and the remaining 1/2 cucumber. Toss with juice of 1 lime/lemon, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 grated/minced garlic clove, salt, and pepper.
7. Serve: Bowl 1–1 1/2 cups cooked rice per person. Top with glazed salmon. Add slaw and a forkful of quick pickles. Finish with 1 tbsp sesame seeds and a tiny drizzle (1 tsp) sesame oil if you like.

Ingredients

• Kroger® Ground Pork, 16 oz 1 lb $3.99 sale
• Simple Truth Organic® Romaine Hearts, 12 oz 4–5 cups chopped $5.49
• Organic Cucumber (or English cucumber) 1, diced $1.49 each (or $3.99 English)
• Simple Truth Organic® Roma Tomatoes, 16 oz 2–3 tomatoes, diced $3.99
• Fresh Avocado 1, diced (optional but very '90s party') $3.50 each
• Simple Truth Organic® Baby Dill (optional garnish) a few fronds (optional) $2.79
• Tortilla chips 6–8 oz
• Shredded cheese (cheddar/jack) 1 to 1 1/2 cups
• Sour cream or Greek yogurt 1/3 cup
• Lime 1
• Onion (any) 1/2 small, finely diced
• Garlic 1 clove, minced
• Chili powder 2 tsp
• Ground cumin 1 tsp
• Smoked paprika 1 tsp
• Salt + pepper to taste
• Hot sauce or pickled jalapeños (optional) to taste

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan with foil for easy cleanup.
2. Cook pork: On the stove, heat a skillet over medium-high. Add 1 lb ground pork and cook, breaking up, until browned, 7–9 min. Drain excess fat.
3. Season: Add 1 minced garlic clove, 2 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and black pepper. Splash in 2 tbsp water, stir 30 seconds to bloom spices, then turn off heat.
4. Quick salsa: Dice 2–3 Roma tomatoes and 1/2 small onion. Toss with juice of 1/2 lime, 1/2 tsp salt, and hot sauce to taste.
5. Crunchy topper salad: Chop 4–5 cups romaine and dice 1 cucumber. Toss with juice of 1/2 lime, a pinch of salt, and pepper. (Add diced avocado if using.)
6. Build nachos: Spread 6–8 oz tortilla chips on the sheet pan. Scatter seasoned pork evenly, then sprinkle 1–1 1/2 cups shredded cheese over the top.
7. Bake: Bake at 425°F until cheese is melted and chips are just toasty, 6–8 min.
8. Serve (very '90s party style): Top with spoonfuls of salsa and romaine-cucumber salad. Add dollops of sour cream/Greek yogurt and any jalapeños.