Careme Recipes

Ingredients

• Fresh Rockfish Fillet Pacific Caught (on sale) 12 oz (about 3/4 lb) $4.99/lb (sale)
• Organic Green Cabbage 2 packed cups, finely shredded (~6 oz) $2.49/lb
• Organic Fuji Apple 1 medium, matchsticked $2.79/lb
• Organic Yellow Onion 1/4 small, very thinly sliced $2.19/lb
• Simple Truth Organic Garlic (3 ct) 2 cloves, minced (divided) $2.79/pack
• Lime 2 (zest and juice)
• Corn tortillas 6 small
• Sour cream or Greek yogurt 1/3 cup
• Avocado (optional, organic) 1/2, sliced $3.79 each
• Cilantro (optional) Handful, chopped
• Spices: chili powder, chipotle powder, ground cumin, salt, black pepper 1 tsp chili powder, 1/2 tsp chipotle, 1/2 tsp cumin, 3/4 tsp salt, pepper to taste
• Olive oil 2 tbsp total

Instructions

1. Prep: In a bowl, mix apple, cabbage, onion, 1 tbsp lime juice, a pinch of salt, and 1 tsp olive oil. Toss and set aside to lightly pickle while you cook.
2. Make lime crema: Stir sour cream/yogurt with 1 tsp lime zest, 1 tbsp lime juice, 1 minced garlic clove, pinch of salt. Thin with a splash of water if needed.
3. Season fish: Pat rockfish dry. Mix chili powder, chipotle, cumin, 1/2 tsp salt, pepper. Sprinkle over both sides.
4. Cook fish (stove): Heat a large skillet over medium-high with 1 tbsp olive oil. Sear rockfish 2–3 minutes per side until flaky and just opaque. Transfer to a plate and flake into large pieces. Squeeze over a little lime.
5. Warm tortillas: Warm tortillas in a dry skillet 30–45 seconds per side (or directly over a low flame if you have gas) until pliable.
6. Assemble: Spread a little lime crema on tortillas, add fish, top with apple-cabbage slaw, avocado slices, and cilantro. Serve with lime wedges.

Ingredients

• Kroger Ground Pork (on sale) 12 oz (use ~3/4 of the pack; approx $3.00 worth) $3.99 per 16 oz (sale)
• Organic Butternut Squash 1.25 lb, peeled and 3/4-inch cubed $1.99/lb
• Organic Lacinato Kale (bunch) 1 bunch, stems removed, leaves torn $2.99 each
• Organic Yellow Onion 1 small, finely grated or minced (about 1/2 cup) $2.19/lb
• Simple Truth Organic Garlic (3 ct) 3 cloves (2 for meatballs, 1 for yogurt) $2.79/pack
• Egg 1
• Breadcrumbs 1/2 cup
• Parmesan, finely grated 1/3 cup
• Olive oil 3 tbsp, divided
• Dried Italian seasoning, red pepper flakes, salt, pepper 2 tsp Italian seasoning, 1/2 tsp flakes, 1 1/4 tsp kosher salt, black pepper
• Greek yogurt 1/2 cup
• Lemon 1/2 (for 1 tsp juice + zest)

Instructions

1. Prep oven and pan: Heat oven to 425°F. Line a large sheet pan with parchment.
2. Start squash: Toss butternut with 1 1/2 tbsp olive oil, 1/2 tsp salt, and pepper. Spread over half the sheet pan. Roast 10 minutes while you form meatballs.
3. Mix meatballs: In a bowl, combine pork, onion, 2 minced garlic cloves, egg, breadcrumbs, Parmesan, Italian seasoning, red pepper flakes, 3/4 tsp salt, and pepper. Mix gently. Form 10–12 golf-ball-size meatballs.
4. Roast meatballs: Pull pan, lightly oil the open half with 1 tsp olive oil, add meatballs. Return to oven for 15 minutes.
5. Add kale: Toss kale with 1 tbsp olive oil, a pinch of salt and pepper. Add to open spaces on pan (pile a bit; it will shrink). Roast 7–8 more minutes until kale is crispy at edges, squash is tender, and meatballs reach 160°F internal.
6. Optional finish: Broil 1–2 minutes for extra browning, watching closely.
7. Make garlic-herb yogurt: Stir yogurt with 1 minced garlic clove, 1 tsp lemon zest, 1 tsp lemon juice, pinch of salt, and pepper.
8. Serve: Plate meatballs with roasted butternut and crispy kale. Spoon or dollop yogurt sauce over or alongside.

Ingredients

• Organic Acorn Squash 1 large (~2 lb), halved, seeds removed $1.99/lb
• Simple Truth Natural Ground Lamb (on sale) 8 oz (about half the pack; approx $5.00 worth) $9.99 per 1 lb (sale)
• Organic Yellow Onion 1 small, finely diced $2.19/lb
• Simple Truth Organic Garlic (3 ct) 2 cloves, minced $2.79/pack
• Canned chickpeas, drained 1 cup (from a 15 oz can)
• Simple Truth Organic Whole Medjool Dates 2 dates, pitted and chopped $6.99 / 12 oz
• Tomato paste 1 tbsp
• Spices: ground cumin, coriander, paprika, cinnamon, cayenne, salt, pepper 1 tsp cumin, 1 tsp coriander, 1 tsp paprika, 1/4 tsp cinnamon, pinch cayenne, 3/4 tsp salt, pepper
• Olive oil 2 tbsp, divided
• Greek yogurt 1/2 cup
• Lemon 1 (zest + 1 tbsp juice)
• Parsley (optional) 2 tbsp, chopped

Instructions

1. Roast squash: Heat oven to 425°F. Rub cut sides of squash with 1 tbsp olive oil and a pinch of salt. Place cut-side down on a lined sheet. Roast 30–35 minutes until tender.
2. Cook filling (while squash roasts): Heat 1 tbsp olive oil in a skillet over medium. Add onion and cook 3–4 minutes. Add garlic; cook 30 seconds. Add lamb, breaking up, and brown 4–5 minutes. Stir in spices and tomato paste; cook 1 minute.
3. Finish filling: Add chickpeas and chopped dates with 2–3 tbsp water. Simmer 2–3 minutes to marry flavors. Season to taste with salt and pepper.
4. Make lemon yogurt: Combine yogurt with 1 tsp lemon zest, 1 tbsp lemon juice, pinch of salt.
5. Stuff and finish: Flip roasted squash cut-side up. Spoon lamb-chickpea mixture into cavities. Return to oven 5–10 minutes to heat through and lightly caramelize.
6. Serve: Dollop with lemon yogurt and sprinkle parsley. Serve hot.