Careme Recipes

Ingredients

• Rockfish Fillet (Wild Caught Fresh) 12 oz $4.99/lb (sale)
• Berbere spice blend 2 tsp, plus a pinch to finish
• Kosher salt & black pepper to taste
• Organic Green Cabbage 1/2 lb, thinly sliced $2.49/lb
• Fresh Large Bartlett Pear 1 medium, cored and thinly sliced $1.99/lb (sale)
• Organic Jumbo Yellow Onion 1/2 small, thinly sliced $2.19/lb
• Simple Truth Organic Garlic Bulbs 2 cloves, minced $2.79 / 3 ct
• Apple cider vinegar 1–2 tbsp, to taste
• Unsalted butter or ghee 1 tbsp
• Olive oil 1 tbsp

Instructions

1. Pull the rockfish from the fridge and pat very dry. Rub all over with 2 tsp berbere, 1/2 tsp salt, and a few grinds of pepper. Set aside while you prep produce.
2. Slice the cabbage and pear. Slice the onion and mince the garlic.
3. Start the side: Heat 1 tbsp olive oil in a large skillet over medium. Add onion and a pinch of salt; cook until translucent, 3–4 minutes. Add garlic and cook 30 seconds.
4. Add cabbage, a big pinch of salt, and 2 tbsp water. Cook, tossing occasionally, until just tender with a bit of bite, 5–6 minutes. Stir in pear and 1–2 tbsp cider vinegar. Taste and adjust salt/acid. Keep warm over low heat.
5. Sear the fish: In a second nonstick or well-seasoned skillet, melt 1 tbsp butter over medium-high. When foamy, add fish and cook 2–3 minutes per side until opaque and flakes easily (thinner pieces may take less).
6. Plate the cabbage-pear mixture. Top with fish and a pinch of berbere for aroma. Spoon any pan juices over. Serve immediately.

Ingredients

• Large Peeled & Deveined Shrimp, raw 31/40 (sustainably sourced) 12 oz (thawed if frozen) $6.99/lb (sale)
• Organic Butternut Squash 1 lb, peeled and 1/2-inch diced $1.99/lb
• Organic Kale 6 oz, ribs stripped, chopped $2.99 / 16 oz
• Organic Jumbo Yellow Onion 1/2 small, diced $2.19/lb
• Simple Truth Organic Garlic Bulbs 3 cloves, minced $2.79 / 3 ct
• Berbere spice blend 1 1/2 tbsp, divided
• Kosher salt & black pepper to taste
• Olive oil 2 tbsp
• Apple cider vinegar or lemon juice 1–2 tsp, to finish

Instructions

1. Pat shrimp dry. Toss with 2 tsp berbere, 1/2 tsp salt, and a drizzle of oil; set aside.
2. Peel and dice the butternut squash. Chop the kale; dice the onion and mince the garlic.
3. Heat a large skillet with 2 tbsp water over medium, add squash and a pinch of salt, cover and steam-sauté 6–8 minutes until just tender, stirring once or twice.
4. Uncover, add 1 1/2 tbsp olive oil, onion, and a pinch of salt. Cook 3 minutes until onions soften; add garlic and 1 tsp berbere, cook 30 seconds until fragrant.
5. Push squash to the edges, add shrimp in a single layer. Sear 1–2 minutes per side until just pink and opaque.
6. Add kale and toss everything together until kale wilts and shrimp are cooked through, 1–2 minutes more. Adjust salt, add black pepper, and brighten with 1–2 tsp cider vinegar or lemon juice.
7. Serve hot, with an extra pinch of berbere on top if you like more heat.

Ingredients

• Kroger Fresh Natural Pork Loin Boneless 12 oz (cut two 1-inch chops from the loin) $2.49/lb (sale)
• Brussels Sprouts 3/4 lb, trimmed and halved $3.99/lb
• Organic Russet Potatoes 3/4 lb, cut into 3/4-inch wedges $1.79/lb (sale)
• Berbere spice blend 1 tbsp, divided
• Simple Truth Organic Garlic Bulbs 2 cloves, grated or minced $2.79 / 3 ct
• Olive oil 1 1/2 tbsp
• Kosher salt & black pepper to taste
• Plain yogurt (optional but great) 1/3 cup
• Apple cider vinegar 1 tsp for sauce
• Honey (optional) 1 tsp, to balance heat

Instructions

1. Heat oven to 425°F. Line a sheet pan with parchment for easy cleanup.
2. Cut two 1-inch chops from the boneless pork loin (about 12 oz total). Pat dry. Rub with 2 tsp olive oil, 2 tsp berbere, 3/4 tsp salt, and black pepper. Set aside at room temp while you prep veg.
3. Halve Brussels sprouts and wedge the potatoes. Toss both with remaining 1/2 tbsp olive oil, 1 tsp berbere, grated garlic, 3/4 tsp salt, and pepper. Spread on the sheet pan.
4. Roast vegetables for 15 minutes, tossing once halfway if edges brown too fast.
5. Scoot veg to make space and add the pork chops to the same pan. Roast 10–15 minutes more, until pork hits 140–145°F internal and veg are tender and caramelized.
6. Stir together yogurt, 1/4 tsp berbere, a pinch of salt, 1 tsp cider vinegar, and 1 tsp honey for a quick sauce.
7. Rest pork 3–5 minutes. Plate chops with roasted Brussels and potatoes; drizzle or dollop yogurt sauce and sprinkle a pinch of berbere to finish.