Careme Recipes

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 1 lb, cut into 2 portions $4.99/lb (sale)
• Organic Yellow Potatoes 1 lb, cut into 1-inch chunks $2.49/lb
• Organic Green Cabbage 1/2 lb, finely shredded $2.49/lb
• Large Fuji Apple 1, julienned $1.99/lb
• Simple Truth Organic Baby Dill (optional) 2 Tbsp, chopped $2.79 / 0.5 oz
• Olive oil 3 Tbsp, divided
• Apple cider vinegar 2 Tbsp
• Dijon mustard 1 tsp
• Honey (or sugar) 1 tsp
• Garlic 1 clove, minced
• Salt & black pepper To taste
• Lemon (optional) 1/2, for squeezing over fish

Instructions

1. Prep the produce. Heat oven to 425°F. Line a sheet pan with parchment. Cut potatoes into 1-inch chunks. Shred cabbage and julienne the apple. Mince garlic and chop dill.
2. Roast the potatoes. Toss potatoes with 1.5 Tbsp olive oil, salt, and pepper. Spread on sheet pan and roast 25–30 minutes, flipping once, until crisp and tender.
3. Make the slaw. In a bowl, whisk 1.5 Tbsp olive oil, apple cider vinegar, Dijon, honey, garlic, 1/4 tsp salt, and a few grinds of pepper. Add cabbage, apple, and dill; toss to coat. Let it marinate while you cook the fish.
4. Season the fish. Pat rockfish dry and season both sides with 1/2 tsp salt and pepper.
5. Sear the rockfish. Heat a large skillet over medium-high with a thin film of olive oil. Add fish and sear 3–4 minutes until edges turn opaque and the underside is golden. Flip and cook 2–3 minutes more, until it flakes easily (internal temp about 135–140°F).
6. Finish and serve. Squeeze lemon over fish if using. Plate rockfish with a mound of slaw and a pile of roast potatoes. Spoon any pan juices over the fish.

Ingredients

• Kroger® Ground Pork 12 oz (use most of a 1 lb pack) $4.29 / 16 oz pack (sale)
• Organic Baby Bok Choy 1 lb, halved lengthwise then sliced $3.99/lb
• Organic Ginger Root 1 Tbsp, finely minced $5.99/lb
• Garlic 3 cloves, minced
• Simple Truth Organic® Thai Basil 1 packed cup leaves, torn $2.79 / 0.5 oz
• Red pepper flakes or fresh chili To taste
• Soy sauce 3 Tbsp
• Fish sauce (optional but great) 1–2 tsp
• Brown sugar 1–2 tsp
• Lime (or rice vinegar) 1 lime, juiced (or 1 Tbsp vinegar)
• Neutral oil 1.5 Tbsp
• Jasmine rice 1 cup uncooked (about 3 cups cooked)

Instructions

1. Start the rice. Rinse 1 cup jasmine rice. Cook according to package directions (about 12–15 minutes); keep warm.
2. Prep aromatics and veg. Mince ginger and garlic. Slice bok choy (separate leafy tops from crunchy stems). Tear basil leaves. Stir together sauce: 3 Tbsp soy sauce, 1–2 tsp fish sauce, 1–2 tsp brown sugar, and lime juice.
3. Stir-fry the pork. Heat a large skillet or wok over medium-high with 1 Tbsp oil. Add ground pork, breaking it up. Cook 4–5 minutes until browned and most fat renders. Spoon off excess if needed.
4. Aromatics in. Push pork to sides; add remaining 1/2 Tbsp oil, then ginger, garlic, and chili. Stir 30 seconds until fragrant.
5. Add bok choy stems. Toss 2 minutes until just tender, then add bok choy leaves and the sauce. Stir-fry 1–2 minutes until leaves wilt and sauce is glossy.
6. Finish with basil. Turn off heat, fold in Thai basil so it stays vibrant.
7. Serve. Fluff rice into bowls and top with the basil pork and bok choy. Add extra lime or chili to taste.

Ingredients

• Simple Truth® Natural Ground Lamb 12 oz for kofta (from 1 lb pack) $9.99 / 1 lb (sale)
• Organic Jumbo Yellow Onion 1 small, grated (about 1/2 cup) + 2 Tbsp finely minced for sauce if desired $2.19/lb
• Organic Cauliflower 1 small head (about 1.25–1.5 lb), cut into florets $2.99/lb
• Simple Truth Organic® Baby Dill 2–3 Tbsp, chopped $2.79 / 0.5 oz
• Plain Greek yogurt 1/2 cup
• Garlic 2 cloves, minced (divided)
• Ground cumin 1.5 tsp
• Ground coriander 1 tsp
• Paprika 1 tsp
• Cinnamon (pinch) 1/8 tsp
• Olive oil 3 Tbsp, divided
• Lemon 1, zested and juiced
• Salt & black pepper To taste
• Pita or flatbread (optional) 2 small, warmed

Instructions

1. Prep and preheat. Heat oven to 425°F for the cauliflower. Preheat outdoor grill or stovetop grill pan to medium-high. If using wooden skewers, soak 10 minutes.
2. Roast the cauliflower. Toss florets with 1.5 Tbsp olive oil, half the lemon zest, a big pinch of salt, and pepper. Roast 20–25 minutes, tossing once, until browned and tender. Finish with a squeeze of lemon juice.
3. Make the yogurt-dill sauce. In a bowl, mix yogurt, 1 Tbsp dill, 1 small minced garlic clove, 1–2 tsp lemon juice, a pinch of salt, and pepper. Chill until serving.
4. Mix the kofta. In a bowl, combine lamb, grated onion (squeezed of excess juice), remaining garlic clove minced, cumin, coriander, paprika, cinnamon, 1 tsp salt, pepper, remaining lemon zest, and 1/2 Tbsp olive oil. Mix gently until just combined.
5. Form and skewer. With damp hands, divide into 4–6 portions and shape onto skewers (oval logs about 1 inch thick).
6. Grill. Oil grill grates lightly. Grill kofta 3–4 minutes per side (6–8 minutes total) until nicely charred and just cooked through (internal temp ~155°F; rest to 160°F).
7. Serve. Plate kofta with lemony roasted cauliflower, dollop with dill–yogurt sauce, sprinkle remaining fresh dill, and serve with warm pita if using.