Careme Recipes

Ingredients

• Whole Rainbow Trout 1 whole trout, about 1.25-1.5 lb 9.99
• Green Asparagus 1 bunch, trimmed 4.99
• Yellow Potato 1 lb 1.49
• Lemon 1 whole, half sliced and half juiced 0.99
• Organic Dill Bunch 2 tablespoons chopped, plus a few sprigs for stuffing 2.49
• Organic Garlic, 3 CT 2 cloves, minced 2.89
• Italian Parsley Bunch 1 tablespoon chopped for finishing 1.29
• Pantry items 1 1/2 tablespoons olive oil, salt, black pepper

Instructions

1. Preheat the oven to 425°F. Rinse and pat dry 1 whole rainbow trout, about 1.25 to 1.5 pounds. Score the skin lightly on each side with 2 or 3 shallow cuts so it cooks evenly and looks polished when plated.
2. Cut 1 pound yellow potatoes into 1-inch chunks. Place the 1 pound yellow potatoes in a pot of cold salted water, bring to a boil on the stove, and simmer for 12 to 15 minutes until tender.
3. While the potatoes cook, trim 1 bunch green asparagus. Toss the trimmed asparagus with 1 teaspoon olive oil, salt, and black pepper on a sheet pan.
4. Season the trout inside and out with salt and black pepper. Rub the cavity with 1 minced garlic clove, 1 tablespoon chopped dill, and a squeeze from half of the 1 lemon. Stuff the cavity with a few dill sprigs and several slices from the same lemon.
5. Place the trout on the sheet pan beside the asparagus if it fits without crowding; otherwise use a second pan. Drizzle the trout with 2 teaspoons olive oil. Roast the trout at 425°F for 14 to 18 minutes, removing the asparagus after 8 to 10 minutes when just tender and lightly browned at the tips.
6. Drain the cooked 1 pound yellow potatoes well. Return them to the hot pot and crush gently with 2 teaspoons olive oil, the remaining 1 minced garlic clove, 1 tablespoon chopped dill if desired, salt, black pepper, and the juice from the remaining half lemon. Keep them rustic rather than smooth for texture.
7. Check the trout: the flesh should flake easily near the backbone and the skin should look taut and lightly blistered. Let it rest 2 minutes.
8. To plate, spoon the warm crushed potatoes onto each plate in an oval bed. Arrange half the asparagus alongside. Lift one fillet from the trout onto each plate, or present the whole fish family-style and portion at the table. Finish with 1 tablespoon chopped parsley and any remaining dill.
9. Serve with extra lemon wedges if you have them. The dish is excellent with Sauvignon Blanc or unoaked Chardonnay.

Ingredients

• Pork Bulgogi 1 package 7.99
• Organic Bok Choy 1 head, separated and sliced 2.99
• 365 Mushroom Baby Bella Slcd 8Oz Cv 1 package 2.99
• Organic Green Cabbage 2 cups thinly sliced 1.10
• Organic Garlic, 3 CT 2 cloves, minced 2.89
• Organic Green Onion 2 stalks, sliced thin 1.99
• Lime 1 whole, cut into wedges 0.59
• Pantry items 1 cup jasmine rice, 1 tablespoon neutral oil, 1 teaspoon soy sauce, 1 teaspoon rice vinegar, pinch of red pepper flakes or black pepper, sesame seeds optional

Instructions

1. Start 1 cup jasmine rice. Rinse the 1 cup jasmine rice until the water runs mostly clear, then cook it on the stove according to package directions. Keep covered when done so the grains stay fluffy.
2. Prep the vegetables while the rice cooks. Slice 1 head organic bok choy, keeping the white stems and green leaves together but noting that the stems will go into the pan first. Thinly slice 2 cups organic green cabbage. Slice 2 stalks organic green onion and mince 2 cloves garlic.
3. Heat a large skillet or grill pan over medium-high heat. Add 1 tablespoon neutral oil. Add the full package of pork bulgogi in a single layer as much as possible. Cook for 3 to 4 minutes without moving too much so the edges caramelize, then stir and cook 2 to 3 minutes more until fully cooked and glossy.
4. Transfer the cooked pork bulgogi to a plate, leaving the flavorful drippings in the skillet.
5. Add the sliced baby bella mushrooms from the 1 package to the same skillet. Cook for 3 minutes until browned and the moisture has mostly cooked off. Add the white stems from the 1 head bok choy, the 2 cups sliced cabbage, and the 2 minced garlic cloves. Stir-fry for 2 minutes.
6. Add the green bok choy leaves, 1 teaspoon soy sauce, 1 teaspoon rice vinegar, and a pinch of red pepper flakes or black pepper. Stir-fry for 1 to 2 more minutes until the greens are wilted but still bright.
7. Return the cooked pork bulgogi to the pan and toss for 30 seconds just to rewarm and coat everything evenly.
8. Fluff the cooked 1 cup jasmine rice. Spoon the rice into two shallow bowls. Arrange the pork and vegetables over and beside the rice so the caramelized pork stays visible and the greens give the bowl contrast.
9. Finish each bowl with the sliced 2 stalks organic green onion, sesame seeds if using, and wedges from the 1 lime for squeezing over at the table. Serve hot. Pinot Noir or dry Riesling are both strong pairings.

Ingredients

• Beef Top Sirloin Steak, 12 OZ 1 steak, 12 ounces 12.99
• Brussels Sprouts 12 ounces, trimmed and halved 3.99
• Organic Yellow Potato 12 ounces, cut into 3/4-inch pieces 2.59
• 365 Mushroom Baby Bella Slcd 8Oz Cv 1 package 2.99
• Organic Shallots 1 small shallot, thinly sliced 4.99
• Lemon 1/2 lemon, for finishing vegetables 0.99
• Organic Thyme, 0.5 OZ 1 teaspoon leaves 2.99
• Pantry items 1 1/2 tablespoons olive oil, 1 tablespoon butter, salt, black pepper, 1/3 cup water or stock, 1 teaspoon Dijon mustard optional

Instructions

1. Preheat the oven to 425°F. Take out 1 beef top sirloin steak, 12 ounces, and let it sit at room temperature for 15 minutes while you prep the vegetables.
2. Trim and halve 12 ounces Brussels sprouts. Cut 12 ounces organic yellow potato into 3/4-inch pieces. On a sheet pan, toss the 12 ounces Brussels sprouts and 12 ounces potatoes with 1 tablespoon olive oil, salt, black pepper, and 1 teaspoon thyme leaves.
3. Roast the vegetables at 425°F for 25 to 30 minutes, turning once halfway through, until the potatoes are browned at the edges and the Brussels sprouts are deeply caramelized with some crisp outer leaves.
4. While the vegetables roast, pat the 12-ounce beef top sirloin steak dry very well. Season both sides generously with salt and black pepper.
5. Heat a heavy skillet over medium-high heat on the stove. Add 1 teaspoon olive oil. Sear the 12-ounce steak for about 4 to 5 minutes on the first side and 3 to 4 minutes on the second side for medium-rare to medium, depending on thickness. Add 1 tablespoon butter in the last minute and baste briefly if you like.
6. Transfer the steak to a cutting board and rest it for 8 minutes so the juices settle.
7. Reduce the skillet heat to medium. Add 1 thinly sliced small shallot and the 1 package sliced baby bella mushrooms to the same pan. Cook for 4 to 5 minutes until the mushrooms brown and the shallot softens.
8. Add 1/3 cup water or stock and 1 teaspoon Dijon mustard if using. Scrape up the browned bits and simmer for 1 to 2 minutes until lightly reduced into a glossy pan sauce. Taste and adjust with salt and black pepper.
9. When the vegetables come out of the oven, squeeze over the juice from 1/2 lemon to brighten them. Toss gently so the sprouts stay intact and glossy.
10. Slice the rested 12-ounce steak across the grain into neat strips. For plating, spoon the roasted potatoes slightly off-center on each plate, nestle the Brussels sprouts beside them, and fan the steak slices over part of the potatoes. Spoon the mushroom-shallot sauce over the steak, leaving some crust visible for a restaurant-style presentation.
11. Serve immediately. Cabernet Sauvignon or Syrah are excellent with the beef and mushroom sauce.