Careme Recipes

Ingredients

• Fresh Atlantic whole salmon fillet (skin-on), cut into 2 portions (~6 oz each) 12 oz $11.99/lb on sale (you’ll need ~3/4 lb)
• Olive oil 2 tbsp, divided pantry
• Dijon mustard 1 tbsp pantry
• Fresh lemon (zest and juice) 1 small ~$0.75 each
• Simple Truth Organic® Baby Dill (or other fresh herb like parsley) 2 tbsp finely chopped $2.79
• Garlic cloves 3 cloves, minced, divided ~$0.10 each
• Fine sea salt about 1 1/4 tsp, divided pantry
• Black pepper about 3/4 tsp, divided pantry
• Organic Yukon Gold Potatoes 1 lb (about 3 medium) cut in 1-inch chunks $2.49/lb
• Unsalted butter (or more olive oil) 2 tbsp pantry
• Whole milk or half‑and‑half 3–4 tbsp pantry
• Organic Lacinato kale (or Organic Kale 16 oz) 4 packed cups, chopped (about 6–8 oz) $2.99/bunch or bag

Instructions

1. Prep the potatoes: Scrub the Yukon gold potatoes (peel if preferred). Cut into 1-inch chunks. Place in a pot, cover with cold, well‑salted water by about 1 inch.
2. Start boiling potatoes: Set pot over high heat. Bring to a boil, then reduce to a brisk simmer. Cook until very tender when pierced with a fork, 12–15 minutes.
3. Preheat the oven: While potatoes cook, heat oven to 400°F. Line a sheet pan with parchment or lightly oil it.
4. Prep the salmon: Pat salmon portions dry with paper towels. Place skin‑side down on the prepared sheet pan. Drizzle with 1 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp pepper.
5. Make the Dijon‑herb topping: In a small bowl, mix Dijon mustard, zest from half the lemon, 1 tbsp lemon juice, chopped dill, 1 minced garlic clove, and 1 tsp olive oil. Taste and add a pinch of salt and pepper if needed.
6. Top the salmon: Spoon the Dijon‑herb mixture evenly over the tops of the salmon portions, spreading to coat in a thin layer.
7. Roast the salmon: Place salmon in the 400°F oven. Roast 10–14 minutes, depending on thickness, until the fish flakes easily with a fork and is just opaque in the center. (Aim for about 125–130°F internal temp for moist salmon.) Remove from oven and tent loosely with foil if potatoes/greens need a few more minutes.
8. Drain and smash potatoes: When potatoes are very tender, drain well and return to the hot pot off the heat. Add butter, 2–3 tbsp milk, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp pepper. Smash with a masher or fork until creamy but still a bit rustic. Add more milk if needed. Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon.
9. Prep the kale: While salmon roasts, strip kale leaves from thick stems. Discard stems or save for stock. Roughly chop leaves.
10. Cook the garlicky greens: Heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add remaining minced garlic clove; sauté 20–30 seconds until fragrant (don’t let it brown). Add chopped kale, 2 tbsp water, 1/4 tsp salt, and a pinch of pepper. Toss and cook 4–6 minutes, stirring often, until wilted and tender but still bright green. Finish with a light squeeze of lemon.
11. Plate: Divide garlicky smashed potatoes between two plates. Top each with a salmon portion. Pile kale alongside or partially over the potatoes. Spoon any pan juices from the salmon over the top and garnish with extra chopped dill and lemon wedges if you like.

Ingredients

• Kroger® Extra Large Raw Shrimp Peeled and Deveined Tail Off (or similar raw shrimp) 10 oz (about 20–24 shrimp), thawed if frozen $7.00 per 12 oz bag on sale
• Kosher salt about 1 1/4 tsp, divided pantry
• Black pepper about 3/4 tsp, divided pantry
• Olive oil 3 tbsp, divided pantry
• Garlic cloves 4 cloves, minced ~$0.10 each
• Red pepper flakes (optional) 1/4 tsp pantry
• Fresh lemon (zest and juice) 1 large ~$0.75 each
• Simple Truth Organic® Fresh Grape Snacking Tomatoes (or Roma tomatoes, chopped) 1 1/2 cups (about 8 oz), halved $4.79/10 oz
• Dry orzo pasta 3/4 cup (about 5 oz) pantry
• Water or low‑sodium chicken/vegetable broth 4 cups for boiling orzo pantry
• Organic Spinach (or Organic Kale, chopped) 3 packed cups (about 4 oz) $3.49/bag
• Feta cheese, crumbled 1/3 cup (about 2 oz) varies
• Fresh parsley or Simple Truth Organic® Baby Dill (optional) 2 tbsp chopped for garnish $2.79

Instructions

1. Prep the shrimp: Pat shrimp dry with paper towels. In a bowl, toss with 1/2 tsp salt and 1/4 tsp pepper. Set aside.
2. Cook the orzo: Bring 4 cups well‑salted water to a boil in a medium pot. Add orzo and cook according to package directions until just al dente (usually 8–10 minutes). Reserve 1/4 cup of the starchy cooking water, then drain.
3. Start the skillet: While orzo cooks, heat 2 tbsp olive oil in a large skillet over medium heat.
4. Cook aromatics: Add minced garlic and red pepper flakes to the skillet. Cook 30–45 seconds, stirring, until fragrant but not browned.
5. Sauté the shrimp: Increase heat to medium‑high. Add the seasoned shrimp in a single layer. Cook 1–2 minutes per side until opaque and just cooked through. Transfer shrimp to a bowl with their juices and keep warm.
6. Build the sauce: In the empty skillet, add remaining 1 tbsp olive oil and the halved grape tomatoes with a pinch of salt and pepper. Cook over medium‑high heat 3–4 minutes until tomatoes start to blister and release juices.
7. Add greens and lemon: Add spinach (or chopped kale), lemon zest, and 2 tbsp lemon juice to the skillet. Toss and cook 1–3 minutes until wilted and tender. If the pan seems dry, splash in 2–3 tbsp reserved orzo water.
8. Combine shrimp and orzo: Return cooked shrimp and any juices to the skillet. Add drained orzo. Toss everything together over medium heat for 1–2 minutes, adding a bit more of the reserved orzo water as needed to create a light, glossy sauce that coats the pasta.
9. Season: Taste and adjust with more salt, pepper, or lemon juice to brighten.
10. Finish with feta and herbs: Turn off the heat. Sprinkle crumbled feta and chopped parsley/dill over the top and gently fold through so some melts into the pasta while some stays visible.
11. Serve: Divide between two warm bowls, making sure each gets plenty of shrimp, tomatoes, and greens. Drizzle with a little extra olive oil and add lemon wedges on the side for squeezing.

Ingredients

• Fresh Rockfish Fillet Pacific Caught 3/4 lb (about two 6‑oz fillets) $4.99/lb on sale (excellent value)
• Olive oil 4 tbsp, divided pantry
• Kosher salt about 1 1/2 tsp, divided pantry
• Black pepper about 3/4 tsp, divided pantry
• Lemon (zest and wedges) 1 medium ~$0.75 each
• Panko breadcrumbs 1/2 cup pantry
• Grated Parmesan cheese 1/4 cup pantry
• Garlic cloves 3 cloves, minced, divided ~$0.10 each
• Dried Italian seasoning or dried thyme + oregano 1 1/2 tsp, divided pantry
• Organic Yukon Gold Potatoes OR Organic Russet Potatoes 3/4 lb (about 2–3 medium), cut into 3/4‑inch cubes $2.49/lb or $1.79/lb
• Organic Whole Carrots (or Simple Truth Organic® Whole Carrots Bag) 3 medium carrots, peeled and cut into 1/2‑inch thick sticks $3.29/2‑lb bag
• Optional fresh herb – Simple Truth Organic® Baby Dill, or parsley 2 tbsp chopped, for finishing $2.79

Instructions

1. Prep and preheat: Heat oven to 425°F. Line two sheet pans with parchment or lightly oil them.
2. Prep the vegetables: Scrub and cube potatoes into 3/4‑inch pieces. Peel carrots and cut into 2‑inch sticks about 1/2‑inch thick.
3. Season the potatoes: On one sheet pan, toss potatoes with 1 1/2 tbsp olive oil, 1 minced garlic clove, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp dried Italian seasoning. Spread in a single layer.
4. Season the carrots: On the second sheet pan, toss carrot sticks with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp dried Italian seasoning. Spread in a single layer, leaving space on one side of the pan for the fish later.
5. Start roasting veggies: Place both pans in the 425°F oven. Roast 10 minutes while you prep the fish.
6. Pat dry and season rockfish: Pat rockfish fillets dry with paper towels. Season both sides lightly with 1/2 tsp salt and 1/4 tsp pepper total. Place on a plate and drizzle with 1/2 tbsp olive oil and a squeeze of lemon juice.
7. Make the Parmesan‑panko topping: In a small bowl, combine panko, grated Parmesan, remaining minced garlic (2 cloves), remaining 1 tsp dried Italian seasoning, 1 tbsp olive oil, and the zest of half the lemon. Mix until the crumbs are evenly moistened; add a pinch of salt and pepper to taste.
8. Top the fish: Remove the carrot pan from the oven after the initial 10 minutes. Push carrots to one side to make room for the fish. Place fillets skin‑side down (or flat side down if skinless) on the empty half of the pan. Press the Parmesan‑panko mixture evenly on top of each fillet in a thick layer.
9. Roast everything to finish: Return the carrot + fish pan to the oven along with the potatoes. Roast another 12–15 minutes, until fish flakes easily with a fork and the crumb topping is golden, and the vegetables are tender and browned on the edges. If the topping needs more color, you can broil on high for 1–2 minutes, watching closely.
10. Check doneness: Fish should be opaque and flake in the thickest part (about 140–145°F internal). Potatoes and carrots should be tender when pierced with a knife.
11. Finish and garnish: Toss potatoes and carrots with a squeeze of lemon juice and half the chopped fresh herbs if using. Sprinkle remaining herbs over the fish. Cut remaining lemon into wedges.
12. Serve: Divide Parmesan‑crusted rockfish between two plates. Spoon roasted potatoes and carrots alongside. Serve with lemon wedges for squeezing over the fish and vegetables just before eating.