Careme Recipes

Ingredients

• Kroger® Country Pork Ground Sausage (or Ground Pork) 12 oz (3/4 package) $3.99 (sale) / 16 oz
• Organic Lacinato Kale 1 bunch (about 6–8 oz), stems removed, sliced $2.99
• Simple Truth Organic® Whole White Mushrooms 8 oz, sliced $3.79 (8 oz) or $5.00 (16 oz)
• Organic Ginger Root 1 tbsp grated (about 1-inch knob) $5.99/lb
• Organic Yellow Peeled Onions 1/2 onion, thinly sliced $1.99 each
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79 (3 ct)
• Ramen noodles (or soba) 2 portions (about 6 oz dry total)
• Miso paste (white or yellow) 2–3 tbsp
• Chicken stock or water 4 cups
• Soy sauce 1–2 tsp, to taste
• Sesame oil 1 tsp
• Rice vinegar or lemon juice 1–2 tsp
• Neutral oil 1 tsp
• Optional: chili crisp or sriracha to taste
• Optional: soft-boiled eggs 2

Instructions

1. Prep: Slice mushrooms and onion. Mince garlic. Grate ginger. Strip kale from stems and thinly slice. (Optional) Soft-boil 2 eggs: simmer 7 minutes, chill, peel.
2. Cook noodles: Bring a pot of water to a boil and cook ramen/soba. Drain and set aside.
3. Brown the sausage (stove): Heat 1 tsp neutral oil in a large pot over medium-high. Add sausage and break up; cook until well-browned, 6–8 minutes. Spoon off excess fat if needed.
4. Build aromatics: Add onion and mushrooms to the pot; cook until mushrooms give up liquid and start to brown, 5–6 minutes. Add garlic and ginger; cook 30 seconds.
5. Make quick broth: Add stock/water. Bring to a simmer. Reduce heat to low.
6. Season with miso (don’t boil): In a small bowl, whisk miso with a ladle of hot broth until smooth, then stir it back into the pot. Add soy sauce, sesame oil, and vinegar/lemon. Taste and adjust (more miso for depth, more vinegar for brightness).
7. Finish greens: Add kale and simmer just until tender and bright, 2–3 minutes.
8. Serve: Divide noodles between 2 bowls. Ladle broth/sausage/veg over top. Add egg halves and chili crisp if using.

Ingredients

• Simple Truth® Natural Grass Fed Angus Beef Strip Steak 1 (10 oz) steak (or 2 small steaks totaling ~10–12 oz) $16.49 (sale) / 10 oz
• Simple Truth Organic® Whole Carrots Bag (or Rainbow Carrots) 3/4 lb carrots, cut into sticks $3.29 (2 lb) or $3.89 (2 lb)
• Baby Organic Broccoli (or Organic Broccoli Bunch) 1 bunch or 1 head, cut into florets $4.99 (1 ct) or $3.49/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced (divided) $2.79 (3 ct)
• Organic Lemon (if you have) 1/2, zested/juiced (optional but great)
• Fresh parsley + cilantro (chimichurri herbs) 1 packed cup mixed, finely chopped
• Red wine vinegar 1 1/2 tbsp
• Olive oil 3 tbsp, divided
• Crushed red pepper flakes pinch
• Salt & black pepper to taste

Instructions

1. Prep (oven + stove): Heat oven to 425°F. Pat steak very dry; season generously with salt and pepper. Cut carrots into fries/sticks. Cut broccoli into florets. Mince garlic.
2. Roast carrots (oven): Toss carrots with 1 tbsp olive oil, salt, pepper. Roast on a sheet pan until browned and tender, 20–25 minutes, flipping once.
3. Make chimichurri (no-cook): In a bowl, mix chopped parsley/cilantro, 1–2 cloves minced garlic, red wine vinegar, pinch red pepper, and 2 tbsp olive oil. Season with salt/pepper. (Optional) Add a little lemon zest/juice for extra lift.
4. Sear steak (stove): Heat a skillet (cast iron ideal) over medium-high until very hot. Add a thin film of oil if needed. Sear steak 3–4 minutes per side for medium-rare (depending on thickness). Rest 5–10 minutes before slicing.
5. Quick garlicky broccoli (stove): While steak rests, sauté broccoli in the steak skillet (wipe out excess fat if needed). Add a splash of water, cover 2 minutes to steam, then uncover and add remaining minced garlic; toss 30–60 seconds. Season with salt, pepper, and a squeeze of lemon if using.
6. Serve: Slice steak against the grain. Plate with roasted carrots and broccoli. Spoon chimichurri over steak (and a little on the veg if you like).

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 12 oz fillet (2 portions) $9.99/lb
• Organic Spaghetti Squash 1 small (about 2–2.5 lb) $1.99/lb
• Simple Truth Organic® Fresh Grape Snacking Tomatoes 10 oz, halved $3.50 (sale) / 10 oz
• Simple Truth Organic® Thai Basil Container (or regular basil) 1/2 oz (a small handful), torn $2.79
• Organic Yellow Peeled Onions 1/2 onion, thinly sliced $1.99 each
• Simple Truth Organic® Garlic Bulbs 2 cloves, sliced or minced $2.79 (3 ct)
• Olive oil 2 tbsp, divided
• Butter (optional) 1 tbsp
• Lemon 1/2, juiced
• Salt & pepper to taste
• Optional: crushed red pepper flakes pinch
• Optional: Parmesan 2 tbsp

Instructions

1. Prep (oven): Heat oven to 425°F. Halve spaghetti squash lengthwise, scoop seeds, rub cut sides with 1 tsp olive oil, salt, pepper. Place cut-side down on a sheet pan.
2. Roast squash (oven): Roast until easily pierced, 30–40 minutes (smaller squash cooks faster).
3. Start sauce (stove): In a skillet, heat 1 tbsp olive oil over medium. Add onion and a pinch of salt; cook until softened, 4–5 minutes. Add garlic and (optional) red pepper; cook 30 seconds.
4. Burst tomatoes: Add halved grape tomatoes; cook, stirring, until they slump and get jammy, 6–8 minutes. Stir in butter (optional) and lemon juice. Taste and adjust salt/pepper.
5. Cook fish (stove): Push sauce to the edges of the skillet to make space (or use a second pan). Pat rockfish dry; season with salt/pepper. Add a drizzle of oil, then sear fish over medium-high until browned and flaky, about 2–3 minutes per side (thickness matters).
6. Finish: Turn off heat. Spoon tomatoes/onions over the fish and scatter torn Thai basil to perfume the sauce.
7. Serve: Scrape spaghetti squash into strands with a fork, season with a little olive oil, salt, pepper (and Parmesan if using). Top with rockfish and plenty of tomato-basil pan sauce.