Careme Recipes

Ingredients

• Angus Beef Tri Tip Steak Family Pack 12 oz (for 2 people) $10.99 sale (was $14.99) per lb
• Organic Rainbow Chard 8 oz (about half the 16 oz bunch/container) $3.49
• Simple Truth Organic® Gourmet Red Potatoes 12 oz potatoes $4.99 (24 oz)
• Organic Jumbo Sweet Onion 1/2 medium, thin-sliced $2.49/lb
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs 3-ct) 2 cloves, minced $6.99/lb or $2.79 (3 ct)
• Organic Ginger Root 1 tsp grated (optional but great) $5.99/lb
• Pantry: soy sauce 1 1/2 tbsp
• Pantry: brown sugar or honey 1 1/2 tsp
• Pantry: chili paste (gochujang ideal) or sriracha 1–2 tsp
• Pantry: rice vinegar or apple cider vinegar 2 tsp
• Pantry: neutral oil 2 tbsp, divided
• Pantry: butter (optional) 1 tbsp
• Pantry: salt & black pepper as needed
• Optional: sesame seeds or sliced scallion for serving

Instructions

1. Prep: Pat tri-tip dry; season generously with salt and pepper. Thin-slice onion; mince garlic; grate ginger (if using). Wash chard; strip leaves from stems. Slice stems thin; roughly chop leaves. Halve any large potatoes; cut into 3/4-inch chunks.
2. Cook potatoes (stove): Heat 1 tbsp oil in a large skillet over medium-high. Add potatoes, season with salt, and cook 4 minutes without stirring to brown. Stir, then cover and cook 10–12 minutes, stirring occasionally, until tender and crisp in spots. If they start to stick, add a splash of water and re-cover for 2 minutes, then uncover to re-crisp. Transfer to a plate; keep warm.
3. Sear steak (stove): Wipe skillet (or use a second pan). Heat 1 tsp oil over medium-high until shimmering. Add tri-tip and sear 3–4 minutes per side (for medium-rare), or to your preferred doneness. Transfer to a plate to rest 5–8 minutes.
4. Make quick glaze in pan: Reduce heat to medium. Add remaining 2 tsp oil and the sliced onion; cook 2 minutes. Add garlic and ginger; cook 30 seconds. Stir in soy sauce, sugar/honey, chili paste, and vinegar, plus 2 tbsp water. Simmer 1–2 minutes until glossy. Turn off heat; whisk in butter if using for extra sheen.
5. Cook chard: In the same pan, add chard stems and a pinch of salt; sauté 2 minutes. Add chard leaves and toss until wilted, 1–2 minutes. If needed, splash in 1 tbsp water to help steam.
6. Slice & serve: Slice steak thin against the grain. Spoon chard into bowls/plates, top with steak, drizzle with the pan glaze/onions. Serve with the crispy potatoes on the side. Finish with sesame seeds/scallion if you’ve got them.

Ingredients

• Wild-Caught Whole Fresh Dungeness Crab About 1 lb whole crab (yields ~5–7 oz meat) OR ~6 oz picked meat if you already have it $8.99 sale (was $18.99) per lb
• Organic Cauliflower 1 medium head (or enough to make ~4 cups riced) $3.49/lb
• Broccoli Crown 1 lb (about 1 large crown) $2.99/lb
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs 3-ct) 2 cloves, minced $6.99/lb or $2.79 (3 ct)
• Organic Jumbo Sweet Onion or yellow onion 1/2 small, finely diced $2.49/lb (sweet) or $2.19/lb (yellow)
• Pantry: olive oil 2 tbsp, divided
• Pantry: butter 1 1/2 tbsp
• Pantry: lemon 1 (zest + 2 tbsp juice)
• Pantry: white wine or chicken/veg broth 1/3 cup
• Pantry: grated Parmesan (optional but great) 2–3 tbsp
• Pantry: salt & black pepper as needed
• Optional: parsley or dill 1–2 tbsp chopped

Instructions

1. Prep: Heat oven to 450°F. Cut broccoli into bite-size florets. If using whole crab, have it cleaned/cooked and pick out about 6 oz meat (or use picked meat). Rice the cauliflower (box grater or pulse florets in a food processor). Zest and juice the lemon. Mince garlic; dice onion.
2. Roast broccoli (oven): Toss broccoli with 1 tbsp olive oil, salt, and pepper. Roast 12–15 minutes until browned at edges and crisp-tender.
3. Start the cauliflower “risotto” (stove): In a large skillet over medium heat, melt 1 tbsp butter with 1 tbsp olive oil. Add diced onion with a pinch of salt; cook 3 minutes. Add garlic; cook 30 seconds.
4. Simmer: Add riced cauliflower and stir to coat. Add white wine/broth; cook 4–6 minutes, stirring often, until cauliflower is tender and the pan is mostly dry (it should look creamy, not watery).
5. Finish: Turn heat to low. Stir in remaining 1/2 tbsp butter, lemon zest, lemon juice, and Parmesan (if using). Fold in the crab gently just to warm through, 30–60 seconds. Taste—season carefully (crab can be salty).
6. Serve: Spoon crab cauliflower risotto onto plates and top/side with roasted broccoli. Finish with black pepper and herbs if you have them.

Ingredients

• Simple Truth® Natural Lamb Loin Chops 12–14 oz total (2 small chops or 1 larger chop each) $13.49 sale (was $15.99) per lb
• Organic Zucchini Squash 1 lb (2 medium), half-moons $2.79/lb
• Simple Truth Organic® Fresh Grape Snacking Tomatoes 10 oz $4.79 (10 oz)
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs 3-ct) 2 cloves, minced $6.99/lb or $2.79 (3 ct)
• Organic Long English Cucumber (optional quick side salad) 1/2 cucumber, sliced (optional) $3.99
• Optional: Organic Romaine Hearts A handful (optional, for a simple salad base) $5.49 (12 oz) or $3.49 (7 oz hearts)
• Pantry: olive oil 2 tbsp, divided
• Pantry: dried oregano 1 tsp
• Pantry: lemon 1 (2 tsp zest + 2 tbsp juice)
• Pantry: Dijon mustard (optional but nice) 1 tsp
• Pantry: butter 1 tbsp (optional for sauce)
• Pantry: salt & black pepper as needed
• Optional: feta + olives for serving

Instructions

1. Prep: Pat lamb chops dry; season both sides with salt, pepper, and half the oregano. Zest and juice the lemon. Slice zucchini into half-moons; keep tomatoes whole. Mince garlic.
2. Sear lamb (stove): Heat 1 tbsp olive oil in a skillet over medium-high. Sear lamb 3–4 minutes per side for medium-rare to medium (cook time depends on thickness). Transfer to a plate to rest.
3. Cook the vegetables (stove): Lower heat to medium. Add another 1/2–1 tbsp olive oil if the pan is dry. Add zucchini with a pinch of salt; cook 4–5 minutes until browned and tender. Add tomatoes and cook 2–3 minutes until they blister and start to collapse. Add garlic; cook 30 seconds.
4. Make the pan sauce: Add lemon juice, remaining oregano, and 2 tbsp water; scrape up browned bits. Stir in Dijon if using. Turn off heat; swirl in butter for a silky sauce if you like. Taste and adjust salt/pepper.
5. Serve: Plate zucchini-tomato sauté, top with lamb chops, and spoon pan sauce over. Optional: serve with a quick cucumber-romaine salad dressed with lemon, olive oil, salt, and pepper (and feta/olives if you have them).