Careme Recipes

Ingredients

• Choice Flat Iron Beef Steak 1 lb $11.99 (sale)
• Private Selection® Peruvian Gold Sweet Onion 3 lb Bag 1 medium onion, thinly sliced $5.49
• Fresh Green Beans 1 lb $3.69
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79
• Olive oil 2–3 tbsp
• Butter (optional, for sauce) 1 tbsp
• Vinegar (red wine or apple cider) or lemon 1–2 tsp
• Beef broth or water 1/3 cup
• Salt & black pepper to taste
• Optional: Dijon mustard 1 tsp

Instructions

1. Prep: Pat steak dry. Season generously with salt and pepper. Slice onion. Trim green beans. Mince garlic.
2. Cook green beans (stove): Heat 1 tbsp olive oil in a skillet over medium-high. Add green beans and a pinch of salt. Sauté until bright and crisp-tender, 5–7 minutes. Add half the garlic for the last 30 seconds. Transfer to a plate and keep warm.
3. Sear steak (stove): In the same pan, add 1 tbsp oil. Sear steak over medium-high until well-browned, about 3–4 minutes per side for medium-rare (adjust to thickness). Move steak to a plate and rest 8–10 minutes.
4. Onion pan sauce: Lower heat to medium. Add onions with a pinch of salt. Cook, stirring, until softened and browned, 6–10 minutes. Add remaining garlic for 30 seconds. Deglaze with broth/water, scraping up browned bits. Simmer 1–2 minutes until lightly glossy. Stir in butter and/or Dijon (optional). Add vinegar/lemon to brighten. Taste and adjust salt/pepper.
5. Serve: Slice steak against the grain. Spoon onion sauce over steak and serve with the garlicky green beans.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 1 lb (2 fillets) $4.99 (sale)
• Organic Broccoli Bunch 1 large bunch (or ~1 lb florets) $3.49
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79
• Simple Truth Organic® Baby Dill 2–3 tbsp chopped $2.79
• Lemon 1 (zest + juice)
• Butter 2 tbsp (or olive oil substitute)
• Olive oil 1–2 tbsp
• Salt & black pepper to taste

Instructions

1. Heat oven: Set oven to 425°F. Line a sheet pan with foil (or parchment).
2. Roast broccoli: Cut broccoli into florets (slice stems thinly too). Toss with 1 tbsp olive oil, half the garlic, salt, and pepper. Roast 12 minutes.
3. Add fish: Push broccoli to one side. Place rockfish on the other side, pat dry, and season with salt/pepper. Dot fish with butter, then sprinkle with dill and lemon zest. Roast until fish flakes easily and is opaque, 8–12 minutes depending on thickness.
4. Finish: Squeeze lemon juice over fish and broccoli. Taste and add a pinch more salt/pepper if needed.
5. Serve: Plate fish with roasted broccoli, spooning any lemon-dill butter from the pan over the top.

Ingredients

• Simple Truth® Natural Lamb Shoulder 1 lb, cut into 1-inch chunks (or ask butcher to cube) $10.99 (sale)
• Organic Butternut Squash ~1 lb (about 2–3 cups cubed) $1.99/lb
• Private Selection® Peruvian Gold Sweet Onion 3 lb Bag 1 medium onion, thinly sliced $5.49
• Organic Ginger Root 1 tsp finely grated $5.99/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79
• Simple Truth Organic® Whole Medjool Dates 5–6 dates, pitted and chopped $6.99
• Plain yogurt 1/2 cup
• Simple Truth Organic® Baby Dill 2 tbsp chopped (plus extra for garnish) $2.79
• Olive oil 2–3 tbsp
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Cinnamon 1/4 tsp
• Smoked paprika 1/2 tsp
• Salt & black pepper to taste
• Chicken or veggie broth (or water) 1 cup
• Optional side: cooked couscous or rice If you want more starch; otherwise the squash covers it

Instructions

1. Prep: Heat oven to 425°F. Peel and cube squash into 3/4-inch pieces. Slice onion. Mince garlic; grate ginger. Chop dates. Chop dill and stir into yogurt with a pinch of salt; refrigerate.
2. Roast squash: Toss squash with 1 tbsp olive oil, salt, and pepper. Roast on a sheet pan until browned and tender, 18–22 minutes, tossing once.
3. Sear lamb (stove): While squash roasts, pat lamb dry and season with salt/pepper. Heat 1 tbsp oil in a pot/Dutch oven over medium-high. Brown lamb well, 6–8 minutes total (work in batches if needed).
4. Build the stew: Lower heat to medium. Add a little more oil if dry. Add onion and cook until softened, 4–5 minutes. Add garlic and ginger; cook 30 seconds. Stir in cumin, coriander, paprika, and cinnamon for 30 seconds to bloom.
5. Simmer: Add broth (or water) and chopped dates. Bring to a simmer, cover, and cook until lamb is tender, 20–30 minutes (smaller cubes cook faster). If it reduces too much, add a splash of water.
6. Finish: Fold roasted squash into the pot for the last 2 minutes just to combine without mashing it. Taste and adjust salt/pepper.
7. Serve: Spoon into bowls and dollop with dill yogurt. Add extra dill on top.