Careme Recipes

Ingredients

• Live In-Shell Oysters 12 oysters $1.00 each (sale)
• Organic Butternut Squash 1.5 lb, peeled and 1-inch cubed $1.99/lb
• Organic Kale 6 oz, stemmed and torn $2.99 per 16 oz (bag)
• Organic Ginger Root 1-inch knob, grated $5.99/lb
• Simple Truth Organic Garlic Bulbs 3 cloves, grated (divided) $2.79 per 3 ct
• Unsalted butter 4 tbsp, softened
• White miso paste 1.5 tbsp
• Soy sauce 1 tsp
• Rice vinegar 2 tsp (divided)
• Toasted sesame oil 1 tbsp (plus more to taste)
• Neutral oil (avocado/canola) 1 tbsp
• Toasted sesame seeds 1 tbsp
• Kosher salt & black pepper To taste
• Red pepper flakes (optional) Pinch

Instructions

1. Preheat oven to 425°F. Line a rimmed baking sheet with a layer of crumpled foil (to nest oysters) or coarse salt. Rinse oysters; scrub shells.
2. Prep the squash: toss cubes with neutral oil, half the sesame oil, sesame seeds, salt, and pepper. Spread on a second baking sheet.
3. Roast squash for 22–28 minutes, tossing once, until browned and tender.
4. Mix the miso-garlic butter: mash softened butter with miso, 2 grated garlic cloves, soy sauce, a pinch of red pepper flakes, and a few grinds of black pepper.
5. Shuck the oysters (or set cup-side down and roast 3–4 minutes to help them open, then carefully pry; discard any that won’t close when tapped). Nest shucked oysters on the baking sheet and top each with 1 teaspoon miso-garlic butter.
6. Roast oysters for 6–8 minutes until the edges just curl and butter is bubbling. Do not overcook.
7. Sauté the kale while oysters roast: heat a drizzle of sesame oil in a skillet over medium. Add remaining grated garlic and the grated ginger; sauté 30 seconds. Add kale, a pinch of salt, and 1–2 tablespoons water; cook 2–3 minutes until wilted. Finish with 2 teaspoons rice vinegar and a tiny drizzle of sesame oil.
8. Plate the roasted squash and kale. Spoon oysters to plates, pouring the buttery juices over. Serve immediately.

Ingredients

• Large Peeled & Deveined Shrimp Raw 31/40 (sustainably sourced) 1 lb (you’ll have a little extra; cook all or reserve for next day) $6.99/lb (sale)
• Seedless Mandarin Clementines (3 lb bag) 2 clementines (zest and juice for marinade) + 1 clementine segmented for slaw $2.99 per bag (sale)
• Organic Green Cabbage 1 lb wedge (about 1/4 medium), core in for grilling $2.49/lb
• Large Fuji Apple 1, julienned $1.99/lb
• Organic Carrots Bunch 1 medium, julienned $2.99 per bunch
• Quinoa 2/3 cup dry, rinsed
• Garlic 2 cloves, grated
• Olive oil 3 tbsp, divided
• Ground cumin 1 tsp
• Crushed red pepper or chipotle powder 1 tsp (adjust to heat)
• Rice vinegar 1 tbsp
• Honey (or agave) 1 tsp
• Kosher salt & black pepper To taste
• Skewers (if wooden) Soak 20 minutes

Instructions

1. Start the quinoa: combine rinsed quinoa with 1 1/3 cups water and a pinch of salt in a saucepan. Bring to a boil, cover, reduce heat to low, and cook 15 minutes. Let stand off heat, covered, 5 minutes; fluff.
2. Make the marinade: in a bowl, combine zest and juice of 2 clementines, grated garlic, 1.5 tbsp olive oil, cumin, chile, 3/4 tsp salt, and black pepper. Pat shrimp dry; toss in marinade 10–20 minutes while you heat the grill.
3. Preheat grill or grill pan to medium-high. Lightly oil grates. Thread shrimp onto soaked skewers.
4. Char the cabbage: brush cabbage wedge with remaining 1.5 tbsp olive oil; season with salt. Grill 4–5 minutes per side until well charred and tender-crisp. Cool slightly, then slice thin across the grain.
5. Grill shrimp 2–3 minutes per side until just opaque and lightly charred; do not overcook.
6. Make the slaw: in a bowl, toss sliced charred cabbage with julienned apple and carrot, clementine segments, rice vinegar, honey, a pinch of salt, and a crack of pepper.
7. Serve: mound quinoa in bowls, top with shrimp skewers, and pile on the slaw. Spoon any reserved marinade (boil 1 minute first if desired) lightly over the shrimp for extra zing.

Ingredients

• Live Manila Clams (sustainably sourced) 1.5 lb, scrubbed $6.99/lb (sale)
• Organic Leeks (bunch) 1 medium leek, white/light green parts thinly sliced $5.49 per bunch
• Organic Lacinato Kale 3 oz, stems removed, sliced thin $2.99 each
• Spaghetti (dry) 6 oz
• Dry white wine 1/2 cup
• Olive oil 3 tbsp (divided)
• Unsalted butter 1 tbsp
• Garlic 3 cloves, minced (divided)
• Crushed red pepper flakes 1/2 tsp (to taste)
• Breadcrumbs (panko or fresh) 1/2 cup
• Clementine (from bag) Zest of 1, plus wedges for serving $2.99 per 3 lb bag (sale)
• Kosher salt & black pepper To taste

Instructions

1. Purge and scrub clams: rinse under cold water and rub shells. Soak 20–30 minutes in cold salted water; drain and rinse. Discard any cracked clams or those that remain open when tapped.
2. Set a large pot of salted water to boil for pasta. In a small skillet, heat 1 tbsp olive oil over medium. Add half the minced garlic and a pinch of chile; cook 30 seconds. Stir in breadcrumbs and toast 2–3 minutes until golden. Off heat, mix in clementine zest and a pinch of salt; set aside.
3. Cook spaghetti until just shy of al dente; reserve 3/4 cup pasta water and drain.
4. Meanwhile, in a wide pot or deep sauté pan, heat 2 tbsp olive oil and 1 tbsp butter over medium. Add sliced leeks with a pinch of salt; cook 4–5 minutes until soft. Add remaining garlic and chili flakes; cook 30 seconds until fragrant.
5. Add wine and bring to a boil. Add clams, cover, and steam 5–7 minutes, shaking the pan once or twice, until most clams open. Discard any that do not open.
6. Add sliced kale to the pan and toss until just wilted, 30–60 seconds. Add drained spaghetti and a splash of reserved pasta water; toss vigorously to create a silky sauce. Season with salt and pepper to taste.
7. Serve in warm bowls, topped generously with the citrus-garlic breadcrumbs. Offer clementine wedges to squeeze over at the table.