Careme Recipes

Ingredients

• Pacific Cod Fillet Wild Caught (sustainably sourced) ~12 oz, cut into 2 pieces $10.99/lb
• Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, sliced $3.50 (sale)
• Organic Jumbo Yellow Onions 1/2 medium, thinly sliced $1.49/lb
• Organic Collard Greens 8–10 oz, stems removed, leaves sliced $2.99/16 oz
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99/3 ct
• All-purpose flour 3 tbsp (for dredging)
• Paprika 1/2 tsp
• Neutral oil (canola/avocado) 3 tbsp, divided
• Butter (optional) 1 tbsp (or use more oil)
• Chicken/veg broth or water 1/3 cup
• Dijon mustard (optional) 1 tsp (adds depth; not “mustardy”)
• Kosher salt 1 tsp, divided
• Black pepper 1/2 tsp

Instructions

1. Pat cod very dry. Season with 1/2 tsp salt and 1/2 tsp pepper.
2. On a plate, mix flour + paprika + a pinch of salt. Lightly dredge cod on both sides and shake off excess.
3. Heat a large skillet over medium-high with 2 tbsp neutral oil. Cook cod 3–4 minutes per side until golden and just cooked through. Transfer to a plate.
4. Lower heat to medium. Add 1 tbsp oil (and 1 tbsp butter if using). Sauté onions 3 minutes; add mushrooms and cook 6–8 minutes until browned.
5. Add garlic and cook 30 seconds. Stir in 1/3 cup broth (and 1 tsp Dijon if using). Simmer 1–2 minutes to make a glossy pan sauce. Taste and adjust salt.
6. In a second pan (or after removing mushrooms), sauté collard greens with a splash of water, a pinch of salt, and a little oil until tender, 4–6 minutes.
7. Serve cod topped with the mushroom-onion ragout, with collards on the side.

Ingredients

• Simple Truth® Natural Fresh Chicken Drumsticks ~1.25 lb (about 4 drumsticks) $2.99/lb
• Brussels sprouts 12 oz, trimmed and halved (in-season in WA)
• Organic Yukon Gold Potatoes 12 oz (about 2 medium), cut into 1-inch chunks $3.99/3 lb
• Organic Jumbo Yellow Onion 1/2 medium, sliced $1.49/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, grated or minced $1.99/3 ct
• Dijon or whole-grain mustard 2 1/2 tbsp
• Maple syrup 1 1/2 tbsp
• Apple cider vinegar 1 tbsp
• Olive oil 2 1/2 tbsp, divided
• Smoked paprika 1 tsp
• Black pepper 1/2 tsp
• Kosher salt 1 tsp, divided (plus more to taste)

Instructions

1. Heat oven to 425°F. Set a rack in the upper third. Line a sheet pan with foil for easy cleanup.
2. Prep potatoes and sprouts: cut 12 oz Yukon gold potatoes into 1-inch chunks; trim and halve 12 oz Brussels sprouts; slice 1/2 medium onion.
3. Season the veg: toss the potatoes, Brussels sprouts, and onion with 1 1/2 tbsp olive oil, 1/2 tsp kosher salt, and 1/2 tsp black pepper. Spread out on the sheet pan, leaving space for chicken.
4. Make the glaze: in a bowl, whisk 2 1/2 tbsp mustard, 1 1/2 tbsp maple syrup, 1 tbsp apple cider vinegar, 2 grated garlic cloves, 1 tsp smoked paprika, and 1 tbsp olive oil.
5. Coat the chicken: pat ~1.25 lb chicken drumsticks dry. Rub all over with the glaze and place on the pan (skin-side up where possible).
6. Roast 20 minutes. Pull the pan, flip/turn the veg for even browning, and brush any remaining glaze over the drumsticks.
7. Roast 15–20 minutes more, until the thickest drumstick hits 175°F and the potatoes are tender and browned. If you want extra-crispy skin, broil 1–2 minutes at the end (watch closely).
8. Rest chicken 5 minutes. Taste veg and add a pinch more salt if needed. Serve drumsticks with Brussels sprouts + potatoes and the sticky pan juices spooned over top.

Ingredients

• Choice Beef Chuck Roast ~1.25 lb $8.99–$8.99/lb (varies on list)
• Organic Carrots Bunch 2 medium carrots, peeled and cut into 1-inch chunks $2.50
• Organic Jumbo Yellow Onions 1/2 large onion, sliced $1.49/lb
• Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, halved $3.50 (sale)
• Tomato paste 2 tbsp
• Beef stock 1 1/2 cups
• Dry red wine (or extra stock) 1/2 cup
• Worcestershire sauce 1 tbsp
• Bay leaf 1
• Dried thyme 1 tsp (or 1 tbsp fresh if you have it)
• Kosher salt 1 tsp (plus more to taste)
• Black pepper 1/2 tsp
• Organic Russet Potatoes 1 to 1 1/4 lb, peeled and cut into 2-inch chunks $1.69/lb
• Milk (or broth) 1/4 cup (more as needed)
• Butter or olive oil 2 tbsp
• Optional: parsley or chives 1 tbsp, chopped

Instructions

1. Prep the beef: pat ~1.25 lb chuck roast dry and season with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Optional but worth it (stove step, 8 minutes): heat a skillet over medium-high with 1 tbsp oil. Sear chuck roast 3–4 minutes per side until browned. (If you’re slammed, you can skip searing and still get good results.)
3. Build the slow cooker: add 1/2 sliced onion, 2 chopped carrots, and 8 oz halved baby bella mushrooms to the slow cooker. Place the chuck roast on top.
4. Mix the braising liquid: whisk 1 1/2 cups beef stock, 1/2 cup red wine (or more stock), 2 tbsp tomato paste, 1 tbsp Worcestershire, 1 bay leaf, and 1 tsp dried thyme. Pour over the roast and vegetables.
5. Cook: cover and cook on LOW 7–8 hours or HIGH 4–5 hours, until the beef shreds easily.
6. Make mashed potatoes near the end: peel and chunk 1 to 1 1/4 lb russet potatoes. Boil in salted water until very tender, 15–18 minutes. Drain well.
7. Mash: mash potatoes with 2 tbsp butter (or olive oil) and 1/4 cup milk (add more as needed). Season with salt and pepper to taste.
8. Finish the beef: remove bay leaf. Shred or slice the roast. If the sauce is thin, ladle some into a small pot and simmer 5–8 minutes to reduce, or stir in a quick slurry (1 tsp cornstarch + 1 tbsp cold water) and cook until glossy.
9. Serve: spoon mash onto plates, top with beef and plenty of mushroom-carrot gravy. Finish with 1 tbsp chopped parsley/chives if you’ve got it.