Careme Recipes

Ingredients

• Choice Petite Sirloin Beef Steak (sale) 1 lb (2 small steaks or 1 large) $10.99 sale (was $11.99) per 1 lb
• Brussels Sprouts (fresh) 12–16 oz, halved $3.29 per 1 lb
• Organic Yukon Gold Potatoes 1 lb, cut into 1-inch chunks $3.99 per 3 lb
• Organic Jumbo Red Onion 1/4 onion, very finely minced (for chimichurri) $1.59 per 1 lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $1.99
• Fresh parsley (or cilantro if you have it) 1 packed cup, finely chopped
• Red wine vinegar 2 tbsp
• Olive oil 6 tbsp, divided
• Butter 1–2 tbsp (optional, for mash)
• Crushed red pepper flakes Pinch to 1/2 tsp
• Salt & black pepper To taste
• Lemon (optional) 1/2, for finishing chimichurri

Instructions

1. Prep: Heat oven to 425°F. Set a large pot of salted water on the stove for potatoes. Pat steak dry; season generously with salt and pepper.
2. Roast the Brussels sprouts: Toss halved sprouts with 2 tbsp olive oil, salt, and pepper. Spread cut-side down on a sheet pan. Roast 18–25 minutes until deeply browned and tender, tossing once halfway.
3. Boil potatoes: Add potatoes to boiling water and cook 12–15 minutes until very tender. Drain well and return to pot.
4. Make chimichurri: In a bowl, combine parsley, minced red onion, 1 minced garlic clove, red wine vinegar, pinch of red pepper flakes, and 4 tbsp olive oil. Season with salt/pepper. Add a squeeze of lemon if you like. Let sit while steak cooks.
5. Mash: Mash potatoes with 1 tbsp olive oil and butter (if using). Season with salt and pepper. Cover to keep warm.
6. Sear steak (stove): Heat a heavy skillet over medium-high until very hot. Add a thin film of oil. Sear steak 3–4 minutes per side for medium-rare (or to your preferred doneness). If thick, lower heat and cook 1–2 minutes more per side. Rest 5 minutes.
7. Finish & serve: Slice steak against the grain. Spoon chimichurri over steak. Plate with roasted Brussels sprouts and Yukon mash.

Ingredients

• Wild Caught Sockeye Salmon Fillet (Previously Frozen) 12–14 oz (2 portions) $15.99 per 1 lb
• Organic Leeks (bunch) 1 large leek, white/light green parts $3.99 per 1 lb
• Organic Yukon Gold Potatoes 12 oz, cut into 1/2-inch cubes $3.99 per 3 lb
• Organic Cucumber (or Long English cucumber) 1 $1.29 each (or $2.49 long English)
• Simple Truth Organic® Baby Dill 2 tbsp chopped (plus more for garnish) $2.49
• Dijon mustard 1 1/2 tbsp
• Mayonnaise or Greek yogurt 1 tbsp (optional, helps crust adhere)
• Lemon 1
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99
• Olive oil 3 tbsp
• Salt & black pepper To taste
• Red pepper flakes (optional) Pinch

Instructions

1. Prep: Heat oven to 425°F. Line a small sheet pan with foil. Thinly slice leek (rinse well in a bowl of water and lift out grit). Cube potatoes. Slice cucumber.
2. Start potatoes (stove): Heat 2 tbsp olive oil in a large skillet over medium-high. Add potatoes, season with salt/pepper, and cook 10 minutes, stirring occasionally, until browned in spots.
3. Bake salmon (oven): Place salmon on sheet pan, season with salt/pepper. Mix Dijon + chopped dill + mayo/yogurt (if using) + zest of 1/2 lemon. Spread over salmon. Bake 10–14 minutes depending on thickness, until just cooked and flaky.
4. Finish potato–leek sauté (stove): Reduce skillet to medium. Add leeks and 1 tbsp olive oil; cook 5–7 minutes until soft and lightly caramelized. Add minced garlic and pinch of red pepper flakes; cook 30 seconds. Squeeze in juice from 1/2 lemon. Taste and adjust salt.
5. Quick cucumber salad: Toss cucumber with juice of remaining 1/2 lemon, a drizzle of olive oil, salt, pepper, and a little extra dill.
6. Serve: Plate salmon with potato–leek sauté and cucumber salad. Garnish with more dill and lemon wedges.

Ingredients

• Simple Truth® Natural Ground Lamb (sale) 1 lb $9.49 sale (was $10.99) per 1 lb
• Organic Cucumber 1 $1.29 each
• Simple Truth Organic® Fresh Grape Snacking Tomatoes 10 oz, halved $3.49 per 10 oz
• Broccoli Crown 1 lb, cut into florets $2.19 per 1 lb
• Organic Ginger Root (optional) Skip (not needed) $3.99 per 1 lb
• Organic Jumbo Red Onion 1/2 small, grated or very finely minced (for kofta) + a little sliced for salad $1.59 per 1 lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced/divided $1.99
• Ground cumin 1 1/2 tsp
• Smoked paprika (or sweet paprika) 1 tsp
• Ground cinnamon 1/8 tsp
• Dried oregano or mint (optional) 1/2 tsp
• Olive oil 3 tbsp, divided
• Lemon 1
• Plain yogurt (for sauce, optional) 1/2 cup
• Salt & black pepper To taste

Instructions

1. Prep: Heat grill to medium-high (or use a grill pan on the stove). Chop broccoli into florets. Halve tomatoes. Dice cucumber. Mince garlic. Grate or mince red onion for kofta (grating keeps patties tender).
2. Make kofta mix: In a bowl, combine ground lamb, grated/minced onion, 2 cloves minced garlic, cumin, paprika, cinnamon, oregano/mint (if using), 1 tsp salt, and plenty of black pepper. Mix gently just until combined.
3. Form patties: Shape into 6 small oval patties (they cook faster and stay juicy). Lightly oil the outside.
4. Cook kofta (grill): Grill 3–4 minutes per side, until browned and cooked through (aim ~160°F). Rest 3 minutes.
5. Sauté broccoli (stove): While lamb cooks, heat 1 tbsp olive oil in a skillet over medium-high. Add broccoli, salt, and pepper. Cook 6–8 minutes, tossing, until crisp-tender with browned edges. Add remaining 1 clove garlic for the last 30 seconds. Finish with a squeeze of lemon.
6. Cucumber–tomato salad: Toss cucumber, tomatoes, a few thin slices of red onion, 1–2 tbsp olive oil, juice of 1/2–1 lemon, salt, and pepper.
7. Optional quick yogurt sauce: Stir yogurt with a pinch of salt, lemon juice, and a little grated garlic (tiny amount).
8. Serve: Plate kofta with salad and broccoli; spoon yogurt sauce over lamb or serve on the side.