Careme Recipes

Ingredients

• Certified Angus Herb Seasoned Beef Rib Roast 4.5–5 lb bone-in rib roast (feeds 6 with seconds) $14.99/lb sale (was $20.99)
• Whole Cooked Dungeness Crab 2 lb whole crab (for bisque; yields ~12–16 oz meat; supplement with more if you want very crab-forward) $6.99/lb sale (was $15.99)
• Organic Jumbo Yellow Onions 2 medium (1 for bisque, 1 for au jus/gravy) $1.49/lb
• Organic Carrots Bunch 2 carrots (bisque) $2.50
• Organic Leeks (bunch) 1 leek (white + light green, bisque) $3.99/lb
• Simple Truth Organic® Garlic Bulbs 1 bulb (6–8 cloves total across menu) $1.99 (3 ct)
• Organic Romaine Hearts or Romaine 1 large head or 1 pack (salad) $5.49 (12 oz) or $3.49 each
• Organic Green Cabbage or Savoy Cabbage ~1/2 head, thin-sliced (salad crunch) $1.69/lb or $2.49/lb
• Simple Truth Organic® Fuji Apples (2 lb bag) 2 apples, thinly sliced (salad) $3.99 sale
• Simple Truth Organic® Baby Dill a few sprigs (optional garnish for bisque) $2.49
• Petite potatoes (any) 2 x 16-oz bags (roasted side) $4.99 (16 oz)
• Butter, flour, heavy cream, beef stock, dry white wine, Worcestershire, Dijon, horseradish, salt, pepper, olive oil pantry/standard items

Instructions

1. MENU OVERVIEW (plan ~3.5–4.5 hours total, mostly hands-off): 1) Crab Bisque starter (stove) 2) Slow-roasted Prime Rib + au jus (oven) 3) Crispy roasted petite potatoes (oven) 4) Winter romaine–cabbage salad with apple (stove not needed) 5) Optional: quick horseradish cream SHOPPING NOTE: You already have sale items for rib roast and Dungeness crab; both are peak “special occasion” and very WA-winter appropriate.
2. PART 1 — CRAB BISQUE (60–90 min) 1) Pick the crab: Remove and reserve 12–16 oz crab meat. Put shells/legs in a large pot. 2) Make a quick crab stock: Add shells to pot with 8 cups water, 1/2 onion, 1 carrot, 1 smashed garlic clove, 1 bay leaf if you have. Simmer 30–40 min; strain. 3) Build the bisque base: In a soup pot, melt 4 tbsp butter over medium. Add 1 chopped onion, 1 chopped carrot, and 1 cleaned/sliced leek. Cook 8–10 min until soft. 4) Thicken: Stir in 3 tbsp flour; cook 2 minutes. 5) Add liquids: Slowly whisk in 4 cups crab stock + 1/2 cup dry white wine. Simmer 15–20 min. 6) Blend: Blend smooth (immersion blender). Stir in 1–1.5 cups heavy cream (to taste). Season with salt/pepper and a tiny pinch of cayenne/paprika if desired. 7) Add crab at the end: Fold in reserved crab meat just to warm through. Keep on very low heat until serving. Garnish with dill (optional).
3. PART 2 — SLOW-ROAST PRIME RIB (2.5–3.5 hours including rest) 1) Early: Take rib roast out 60–90 minutes before roasting. 2) Heat oven to 250°F. If the roast is “herb seasoned,” still add extra black pepper; optionally rub with minced garlic + olive oil. 3) Roast: Place on a rack in a roasting pan. Roast until internal temp hits: • 120°F for rare • 125°F for medium-rare (recommended) • 130°F for medium Expect ~25–35 min per pound at 250°F (use a thermometer). 4) Rest: Remove and tent with foil 30–45 minutes (crucial). 5) Sear finish (fancy crust): Crank oven to 500°F. Return roast for 8–10 minutes to brown. (Or sear on grill if you prefer.) 6) Slice: Carve between bones if bone-in; slice 1/2–3/4 inch for adults, thinner for kids.
4. PART 3 — AU JUS / PAN GRAVY (15–25 min) 1) While the roast rests, pour pan drippings into a fat separator (or spoon off excess fat). 2) In the roasting pan on the stove (medium), sauté 1/2 diced onion in a bit of the fat until soft. 3) Whisk in 1–2 tbsp flour; cook 1 minute. 4) Whisk in 2 cups beef stock + reserved drippings; simmer 5–10 minutes. 5) Season with salt/pepper; optional: 1 tsp Worcestershire + 1 tsp Dijon.
5. PART 4 — ROASTED POTATOES (45–60 min) 1) Heat oven to 425°F (use this while the prime rib rests, or roast earlier and re-crisp). 2) Toss petite potatoes with olive oil, salt, pepper, and 2 minced garlic cloves. 3) Roast 35–45 min, turning once, until deeply browned.
6. PART 5 — WINTER SALAD + APPLE (10 min) 1) Thin-slice romaine + cabbage; slice apples. 2) Quick dressing: 3 tbsp olive oil + 1 tbsp vinegar or lemon + 1 tsp Dijon + salt/pepper. 3) Toss right before serving.
7. OPTIONAL — HORSERADISH CREAM (2 min) Mix 3/4 cup sour cream with 2–3 tbsp prepared horseradish, squeeze of lemon, salt, pepper.
8. SERVING ORDER (feels fancy) • Course 1: Small bowls of crab bisque. • Course 2: Prime rib with au jus + horseradish cream, roasted potatoes, and winter salad. • Kids: Serve prime rib more medium if preferred and keep bisque mild (skip cayenne).

Ingredients

• Choice Tri-Tip Beef Steaks (About 2 per Pack) ~0.9–1.0 lb (2 small steaks) $8.99/lb sale (was $11.99)
• Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, sliced $3.99 (8 oz) or $5.00 (16 oz)
• Del Cabo Organic Japanese Shishito Peppers 6–8 oz (about half the pack) $3.99 (10 oz)
• Simple Truth Organic® Garlic Bulbs 2 cloves, finely minced $1.99 (3 ct)
• Olive oil 4 tbsp, divided
• Red wine vinegar (or lemon) 1 tbsp
• Parsley (or cilantro) 1/2 cup finely chopped (optional but great for chimichurri)
• Crushed red pepper flakes 1/4–1/2 tsp
• Salt & black pepper to taste
• Butter (optional) 1 tbsp for mushrooms

Instructions

1. Prep: Heat grill to medium-high. Pat steaks dry; season generously with salt and pepper. Slice mushrooms; rinse/dry shishitos.
2. Make quick chimichurri: In a bowl, mix 3 tbsp olive oil, vinegar (or lemon), minced garlic (reserve a pinch for mushrooms if you want), parsley, red pepper flakes, pinch of salt. Set aside.
3. Grill the tri-tip steaks: Grill 3–5 minutes per side for medium-rare to medium (depending on thickness). Rest 5–10 minutes before slicing against the grain.
4. Sauté mushrooms (stove): While steak rests, heat a skillet over medium-high with 1 tbsp olive oil (and butter if using). Add mushrooms; cook 6–8 minutes until browned and their moisture cooks off. Salt/pepper to taste; add a tiny bit of reserved garlic in the last 30 seconds.
5. Blister shishitos (stove): In a second skillet (or same after mushrooms), heat a drizzle of oil over high. Add shishitos in a single layer; cook 4–6 minutes, turning occasionally, until blistered/charred spots appear. Sprinkle with salt.
6. Serve: Slice steak; spoon chimichurri over. Serve with mushrooms and shishitos on the side.

Ingredients

• Whole Cooked Dungeness Crab ~1 lb whole crab, picked meat (~6–8 oz meat) or ask for picked meat if available $6.99/lb sale (was $15.99)
• Organic Kale 6–8 oz, stems removed, thinly sliced $2.79 (16 oz)
• Simple Truth Organic® Garlic Bulbs 3 cloves, thinly sliced or minced $1.99 (3 ct)
• Olive oil 3 tbsp, divided
• Butter (optional but delicious) 1 tbsp
• Lemon 1 (zest + 2 tbsp juice)
• Dry pasta (spaghetti/linguine) 6 oz (about 2/3 of a standard 1-lb box)
• Crushed red pepper flakes pinch to 1/4 tsp
• Salt & black pepper to taste
• Pasta water 1/2 cup reserved

Instructions

1. Prep: Bring a pot of salted water to a boil. Destem and slice kale. Mince/slice garlic. Zest and juice lemon. Pick crab meat (discard shell/cartilage).
2. Cook pasta: Boil pasta until al dente. Reserve 1/2 cup pasta water, then drain.
3. Sauté kale (stove): In the pasta pot or a large skillet, heat 1 tbsp olive oil over medium-high. Add kale with a pinch of salt and a splash of water. Cook 4–6 minutes until tender and bright; remove to a bowl.
4. Build the sauce: In the same pot/skillet, lower heat to medium. Add 2 tbsp olive oil (and butter if using). Add garlic and red pepper flakes; cook 30–60 seconds until fragrant (don’t brown).
5. Toss: Add drained pasta, lemon zest, lemon juice, and a splash of reserved pasta water. Toss until glossy.
6. Add crab + kale: Fold in crab meat and the sautéed kale. Warm 1–2 minutes gently (keep crab sweet—don’t overcook). Add more pasta water if needed. Season with salt/pepper to taste.
7. Serve: Finish with an extra squeeze of lemon and a drizzle of olive oil if you like.