Careme Recipes

Ingredients

• Beef Choice Bone-In Short Ribs (on sale) 1.25 lb (2–3 ribs) $9.59/lb
• Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, halved or sliced $4.49 (8 oz)
• Fresh Cut Carrots Celery and Onions Chopped Soup Base 12 oz (use it all) $5.00 (12 oz)
• Simple Truth Organic® Garlic Bulbs 3 cloves, smashed or minced $2.79 (3 ct)
• Red wine (dry) 1 1/2 cups (Cabernet/Syrah blend preferred)
• Beef broth 1 cup
• Tomato paste 1 tbsp
• Bay leaf 1
• Fresh thyme or dried thyme 4 sprigs or 1 tsp dried
• Olive oil 1 tbsp
• Salt & black pepper to taste
• Optional: butter (finish sauce) 1 tsp

Instructions

1. Season + sear: Pat short ribs dry. Season aggressively with salt and pepper. Heat 1 tbsp oil in a heavy pot/Dutch oven on the stove over medium-high. Sear ribs until deep brown on all sides, 8–12 minutes total. Remove to a plate.
2. Sauté aromatics: Reduce heat to medium. Add the 12 oz soup base; cook 5–7 minutes until softened and lightly browned. Add garlic and 1 tbsp tomato paste; cook 1 minute.
3. Deglaze: Pour in 1 1/2 cups red wine, scraping up browned bits. Simmer 5 minutes to reduce slightly.
4. Braise: Add 1 cup broth, bay leaf, and thyme. Return ribs (and juices) to pot. Cover and cook in a 300°F oven for 2.5–3 hours (or stovetop on very low) until fork-tender.
5. Add mushrooms: In the last 30 minutes, stir in 8 oz mushrooms so they absorb sauce and stay meaty.
6. Finish sauce: Remove ribs. Simmer sauce uncovered 5–10 minutes to thicken; taste for salt/pepper. Optional: whisk in 1 tsp butter for gloss.
7. Serve (for 2): Plate ribs with lots of mushrooms and sauce. Best with a simple side (mashed potatoes/polenta) if you want, but the wine pairing is the star.

Ingredients

• Live Manila Clams (sustainably sourced) 2 lb, scrubbed and rinsed $9.99/lb
• Organic Leeks (bunch) 1 large leek, white + light green only, thinly sliced and well-washed $5.49/bunch
• Simple Truth Organic® Garlic Bulbs 3 cloves, thinly sliced $2.79 (3 ct)
• Lemon 1 (zest optional, juice to finish)
• Dry white wine 1 cup (Muscadet/Albariño/Sauv Blanc)
• Olive oil 1 tbsp
• Butter 1 tbsp
• Red pepper flakes (optional) pinch
• Fresh parsley (or thyme) 1/4 cup chopped parsley (or 1 tsp thyme)
• Salt & black pepper black pepper to taste (go easy on salt—clams are salty)
• Crusty bread for serving (optional but highly recommended)

Instructions

1. Prep clams: Scrub clams, rinse well. Discard any cracked or open clams that don’t close when tapped.
2. Sweat aromatics: In a large pot on the stove over medium heat, melt 1 tbsp butter with 1 tbsp olive oil. Add sliced leek; cook 4–5 minutes until soft. Add sliced garlic and a pinch of pepper flakes; cook 30 seconds.
3. Steam: Add 1 cup white wine and bring to a lively simmer. Add clams, cover, and cook 5–8 minutes, shaking the pot once or twice, until clams open.
4. Finish: Turn off heat. Stir in parsley and squeeze in lemon juice to taste (start with half). Add black pepper. Taste broth before adding any salt.
5. Serve: Ladle clams and broth into bowls. Serve with crusty bread for dipping (this is where the wine pairing really sings).

Ingredients

• Simple Truth® Natural Grass Fed Angus Beef Tenderloin Steak (on sale) 2 steaks (about 14 oz total if available; otherwise 2 x 7 oz) $17.49 (7 oz)
• Organic Cauliflower 1 lb, cut into florets $3.49/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79 (3 ct)
• Red wine (dry) 3/4 cup (Merlot/Cab Franc/Bordeaux blend)
• Beef broth (or water) 1/2 cup
• Butter 1 tbsp
• Olive oil 2 tbsp, divided
• Balsamic vinegar (optional) 1 tsp (rounds the sauce)
• Salt & black pepper to taste
• Optional: fresh thyme 2 sprigs or 1/2 tsp dried

Instructions

1. Roast cauliflower: Heat oven to 425°F. Toss 1 lb cauliflower florets with 1 tbsp olive oil, salt, and pepper. Roast 20–25 minutes, flipping once, until browned and tender.
2. Sear steaks: Pat steaks very dry and season generously with salt and pepper. Heat a skillet over medium-high with 1 tbsp olive oil. Sear 2–3 minutes per side for medium-rare (adjust for thickness). Remove steaks to rest.
3. Build red wine pan sauce: Lower heat to medium. Add minced garlic (and thyme if using) for 20–30 seconds. Pour in 3/4 cup red wine, scraping up fond. Simmer until reduced by about half, 3–6 minutes. Add 1/2 cup broth; simmer 2–4 minutes until lightly thickened. Optional: add 1 tsp balsamic.
4. Finish: Turn off heat and whisk in 1 tbsp butter to make the sauce glossy. Taste for salt/pepper.
5. Serve: Plate roasted cauliflower, top with sliced tenderloin, and spoon red wine sauce over everything.