Careme Recipes

Ingredients

• Rockfish Fillet (Wild Caught Fresh) 0.8 lb sale $4.99/lb
• Kroger Russet Potatoes (5 lb bag) Use 1 lb from bag $2.99/bag
• Fresh Green Beans - Bag 0.5 lb $3.69/lb
• Organic Garlic 3 cloves, minced $6.99/lb
• Organic Italian Parsley 1/4 bunch, chopped $1.99 each
• Organic Yellow Peeled Onions (optional) 1/2 onion, sliced $1.99 each
• Lemon 1 (zest + slices)
• Olive oil 3 tbsp
• Dried oregano 1 tsp
• Smoked paprika 1/2 tsp
• Kosher salt & black pepper to taste

Instructions

1. Heat oven to 425°F. Line a sheet pan with parchment.
2. Toss potatoes with 2 tbsp oil, oregano, paprika, salt, and pepper. Spread and roast 15 minutes.
3. Add green beans (and sliced onion if using) to pan with 1 tsp oil and a pinch of salt; toss with potatoes and push to the edges.
4. Pat rockfish dry. Place in center, drizzle remaining oil, season with salt/pepper, scatter minced garlic and lemon zest on top; tuck a few lemon slices around.
5. Roast 10–12 minutes, until fish flakes and potatoes are tender (internal temp ~140–145°F).
6. Finish with chopped parsley and a squeeze of lemon. Serve immediately.

Ingredients

• Pink Shrimp Peeled & Deveined 31/40 Raw 0.75 lb (thawed, patted dry) sale $8.99/lb
• Fresh Tomatillo 0.5 lb, husked and rinsed $2.99/lb
• Zucchini 0.75 lb, halved lengthwise and sliced $1.69/lb
• Organic Cilantro 1/3 bunch, chopped (divided) $1.99 each
• Green Onions 3 stalks, sliced $1.50 each
• Organic Garlic 3 cloves $6.99/lb
• Lime 1 (zest and juice)
• Ground cumin 1 tsp
• Olive oil 2 tbsp
• Kosher salt & black pepper to taste
• White rice (long grain) 1 cup dry (for serving)
• Jalapeño (optional) 1, seeded and chopped

Instructions

1. Start rice: Rinse 1 cup rice, then cook per package directions.
2. Make quick sauce: Quarter tomatillos. In a skillet over medium-high, add 1 tbsp oil. Sauté tomatillos (and jalapeño if using) 4–5 min until softened and lightly blistered. Add 2 minced garlic cloves, 30 seconds. Season with salt, pepper, and 1/2 tsp cumin. Mash with a fork or blend until mostly smooth; return to skillet over low heat.
3. Sauté shrimp & zucchini: In another large skillet, heat 1 tbsp oil over medium-high. Add zucchini; cook 2–3 min until just tender-crisp, remove to a plate. Add shrimp, remaining 1 garlic clove minced, and 1/2 tsp cumin; season with salt/pepper and cook 1–2 min per side until pink.
4. Combine: Add shrimp and zucchini to tomatillo sauce. Stir in lime zest/juice, half the cilantro, and most green onions. Simmer 1–2 min; adjust salt and acidity to taste.
5. Fluff rice with remaining cilantro and a pinch of salt. Serve shrimp and zucchini over cilantro rice; garnish with remaining green onions.

Ingredients

• Simple Truth 90% Lean Natural Ground Bison (16 oz pack) 10 oz for 2 burgers (reserve remainder for another meal) sale $11.49/pack
• Brioche or burger buns 2
• Organic Yellow Onions 1 large, thinly sliced $1.99 each
• Organic Lacinato Kale 1/3 bunch, finely shredded $2.99 each
• Fresh Large D'Anjou Pear 1, thinly sliced $2.99 each
• Organic Acorn Squash 1 medium (~2 lb), seeded and cut into wedges sale $1.49/lb
• Olive oil About 2 tbsp total (1 tbsp for squash, 2 tsp for onions, 1 tsp for slaw)
• Apple cider vinegar 2 tbsp
• Dijon mustard 1 tsp
• Honey 1 tsp
• Garlic powder 1/2 tsp
• Smoked paprika 1/2 tsp (for squash)
• Kosher salt & black pepper to taste
• Cheese slices (optional) 2

Instructions

1. Heat oven to 425°F. Toss squash wedges with 1 tbsp oil, paprika, salt, and pepper on a sheet pan. Roast 30–35 min, flipping midway, until browned and tender.
2. Caramelize onions: In a skillet over medium, add 2 tsp oil and onions with a pinch of salt. Cook 10–12 min, stirring occasionally, until golden and soft. Keep warm.
3. Make slaw: In a bowl, whisk vinegar, Dijon, honey, 1 tsp oil, salt, and pepper. Toss with shredded kale; massage 30 seconds to soften. Fold in pear slices; set aside.
4. Form burgers: Divide bison into two 5-oz balls; season with salt, pepper, and garlic powder. Heat grill or cast-iron over high. Add bison and immediately smash to ~1/2-inch. Cook 2–3 min per side (add cheese last 30 seconds if using).
5. Toast buns briefly. Build burgers with caramelized onions. Serve with pear-kale slaw and roasted acorn squash wedges.