Careme

Ingredients

• Choice Bone-in Ribeye Beef Steak

  1 large steak, about 1½ pounds and 1½ inches thick $12.99
• Potato medley

  1 pound
• Crimini mushrooms

  8 ounces $4.99
• Shallot

  2 ounces, about 1 large $3.99
• Garlic

  2 cloves $0.79
• Fresh thyme

  2 teaspoons leaves $2.49
• Heavy cream

  ½ cup
• Unsalted butter

  2 tablespoons
• Olive oil

  1 tablespoon
• Canola oil

  1 tablespoon
• Morton kosher salt flakes

  3⅝ teaspoons, divided
• Freshly ground black pepper

  ¾ teaspoon, divided
• Caymus Vineyards Cabernet Sauvignon California Red Wine

  1 bottle $60.99

Instructions

1. Heat the oven to 425°F with a rack in the middle. Pat the 1½-pound bone-in ribeye dry and season all over with 2⅛ teaspoons Morton kosher salt flakes and ½ teaspoon black pepper. Leave it on a plate while you prepare the vegetables.

2. Scrub 1 pound potato medley and cut into evenly sized 1-inch pieces. Toss on a large rimmed baking sheet with:

   • 1 tablespoon olive oil
   • 1 teaspoon Morton kosher salt flakes
   • 1 teaspoon fresh thyme leaves

   Spread out with cut sides against the pan. Roast for 30–35 minutes, turning after 20 minutes, until browned and tender.

3. While the potatoes roast, wipe clean and thickly slice 8 ounces crimini mushrooms. Peel and finely chop 2 ounces shallot, and peel and mince 2 garlic cloves.

4. Once the potatoes have roasted for about 15 minutes, heat a large ovenproof skillet over medium-high heat for 2 minutes. Add 1 tablespoon canola oil, then the seasoned steak. Sear for 3–4 minutes per side, using tongs to brown the fatty edge for another minute.

5. Transfer the skillet to the oven and roast the steak for about 5–10 minutes, until its center reaches 130°F for medium-rare. Transfer to a cutting board and rest for 8–10 minutes while you make the sauce. Leave the potatoes roasting until crisp; if they finish first, remove their pan and leave uncovered.

6. Carefully return the hot skillet to medium-high heat, keeping a towel over its handle as a reminder. Pour off excess steak fat, leaving about 1 tablespoon in the pan. Add 1 tablespoon unsalted butter and the sliced mushrooms. Cook for 4–5 minutes, stirring occasionally, until browned.

7. Reduce the heat to medium. Add the prepared shallot and garlic, along with ½ teaspoon Morton kosher salt flakes and the remaining ¼ teaspoon black pepper. Cook for 2 minutes. Add ⅓ cup water and scrape up the browned bits, then stir in ½ cup heavy cream and the remaining 1 teaspoon thyme leaves. Simmer gently for 2–3 minutes, until lightly thickened.

8. Take the sauce off the heat and stir in the remaining 1 tablespoon unsalted butter and any resting juices from the steak. Cut the rested meat away from the bone and slice across the grain. Divide the steak and crispy potatoes between two warm plates, spooning the mushroom cream sauce over and alongside the steak.

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Ingredients

• Steelhead fillet

  12 ounces, skin-on, pin bones removed
• Brussels sprouts

  12 ounces $2.99
• Potato medley

  12 ounces
• Olive oil

  2 tablespoons
• Pure maple syrup

  1 tablespoon
• Dijon mustard

  1 tablespoon
• Garlic

  2 cloves $0.79
• Morton kosher salt flakes

  2 1/4 teaspoons, divided
• Ground black pepper

  1/2 teaspoon, divided
• Erath Pinot Noir Oregon Red Wine

  1 bottle $12.99

Instructions

1. Heat the oven to 425°F with a rack in the middle. Line a large rimmed sheet pan with parchment rated for that temperature. Scrub 12 ounces potato medley and cut into 1/2-inch pieces. Trim 12 ounces Brussels sprouts and halve them, quartering especially large ones.

2. Toss the potatoes on one half of the pan with 1 tablespoon olive oil and 3/4 teaspoon Morton kosher salt flakes. Toss the Brussels sprouts on the other half with 1/2 tablespoon olive oil and 3/4 teaspoon Morton kosher salt flakes. Sprinkle both vegetables with 1/4 teaspoon ground black pepper, spread into a single layer, and turn the sprouts cut-side down.

3. Mix the maple-mustard glaze in a small bowl:

   • 1 tablespoon pure maple syrup
   • 1 tablespoon Dijon mustard
   • 1/2 tablespoon olive oil
   • 2 garlic cloves, peeled and finely minced
   • 1/4 teaspoon ground black pepper

   Set aside for brushing onto the fish.

4. Roast the vegetables for 20 minutes. Meanwhile, pat 12 ounces steelhead fillet dry and season the flesh with 3/4 teaspoon Morton kosher salt flakes; the mustard will provide additional seasoning. Keep refrigerated until ready to add to the pan.

5. Turn the potatoes and stir the sprouts, then move the vegetables toward the edges to make space for the fish. Place the seasoned steelhead skin-side down in the center and brush the flesh with all the maple-mustard glaze. Roast for 10–14 minutes, until the potatoes are tender and the steelhead reaches 130°F in its thickest part. Transfer the fish to a plate and rest for 3 minutes; if the vegetables need more browning, leave them in the oven during that rest.

6. Divide the steelhead between two plates and serve with the roasted potatoes and Brussels sprouts, spooning any glaze and juices from the pan over the fish.

Want more detail? See the temperature guide.

Ingredients

• Boneless Skinless Fresh Chicken Thighs

  12 ounces $4.49
• Organic Sugar Pie Pumpkin

  1 small pumpkin (use 1 pound peeled, seeded flesh; reserve any extra)
• Jumbo Yellow Onion

  1 medium (about 8 ounces) $0.89
• Kroger Original Couscous

  3.5 ounces dry $2.49
• Garlic

  2 cloves $0.79
• Olive oil

  2 tablespoons
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Sweet paprika

  1/2 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Ground black pepper

  1/4 teaspoon
• Morton kosher salt flakes

  2 3/8 teaspoons, divided
• Harissa paste

  2 teaspoons, optional
• Red wine vinegar

  1 tablespoon
• Chateau Ste. Michelle Harvest Select Riesling Washington White Dessert Wine

  1 bottle $8.99

Instructions

1. Heat the oven to 425°F. Peel and seed 1 small Organic Sugar Pie Pumpkin, then cut 1 pound of flesh into 3/4-inch cubes; refrigerate any extra for another meal. Peel 1 medium yellow onion (about 8 ounces) and cut into 1/2-inch wedges.

2. Pat 12 ounces chicken thighs dry, cut into 1 1/2-inch pieces, and season with 7/8 teaspoon Morton kosher salt flakes. Let stand while you prepare the vegetables. Wash the knife, board, and your hands after handling the chicken.

3. On a large rimmed baking sheet, toss the prepared pumpkin and onion with 1 tablespoon olive oil and 1 1/4 teaspoons Morton kosher salt flakes. Spread in one layer. Roast for 25–30 minutes, turning after 15 minutes, until the pumpkin is tender and browned at the edges.

4. Mince 2 garlic cloves. In a small bowl, combine the following spice mixture:

   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/2 teaspoon sweet paprika
   • 1/4 teaspoon ground cinnamon
   • 1/4 teaspoon ground black pepper

5. While the vegetables roast, heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the seasoned chicken in one layer and cook for 6–8 minutes, turning occasionally, until browned. Reduce the heat to medium-low, add the minced garlic and spice mixture, and stir for 30 seconds.

6. Stir 2 teaspoons harissa paste, if using, into the chicken. Add 1/2 cup water and scrape up the browned bits. Cover and simmer gently for 8–10 minutes, until the chicken reaches 175°F. Uncover, stir in 1 tablespoon red wine vinegar, and simmer for 1–2 minutes to leave a small amount of spoonable sauce.

7. Meanwhile, bring 3/4 cup water and 1/4 teaspoon Morton kosher salt flakes to a boil in a small saucepan. Stir in 3.5 ounces dry couscous, cover, and remove from the heat. Let stand for 5 minutes, then fluff with a fork.

8. Divide the couscous between two bowls. Arrange the roasted pumpkin and onion alongside, then spoon the chicken and its spiced sauce over the couscous. Serve hot.

Want more detail? See the temperature guide.