Careme Recipes

Ingredients

• Fresh Atlantic Salmon Center Cut Loin (or similar salmon fillet) 10–12 oz (two fillets, about 5–6 oz each) $10.99/lb on sale
• Organic Yukon Gold Potatoes (or Organic Russet Potatoes, diced) 10 oz potatoes (about 2 small to medium), cut in 1/2-inch cubes ~$3.99 / 3 lb bag
• Organic Kale (or Organic Lacinato Kale), stems removed, leaves chopped 2 packed cups ~$2.79 / bunch or 16 oz
• Organic Jumbo Yellow Onion (or Peruvian Gold Sweet Onion) 1/2 large onion, thinly sliced ~$1.49–$3.99 / bag
• Garlic cloves 2 cloves, minced —
• Olive oil 3 Tbsp total —
• Butter 1 Tbsp —
• Pure maple syrup 2 Tbsp —
• Dijon mustard 1 1/2 Tbsp —
• Apple cider vinegar (or white wine vinegar) 1 tsp —
• Smoked paprika (optional but great) 1/2 tsp —
• Salt 1 1/4 tsp, divided (plus more to taste) —
• Freshly ground black pepper 1/2 tsp, divided —
• Lemon 1/2 lemon, cut into wedges for serving —

Instructions

1. Prep: Heat oven to 400°F. Pat salmon fillets dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp pepper; set aside at room temp while you prep vegetables.
2. Prep vegetables: Wash potatoes and cut into 1/2-inch cubes (no need to peel if skins are nice). Rinse kale, strip leaves from tough stems, and roughly chop. Thinly slice the onion, and mince garlic.
3. Make the maple‑mustard glaze: In a small bowl, whisk together maple syrup, Dijon mustard, vinegar, smoked paprika, and a pinch of salt and pepper until smooth. Set aside.
4. Start the hash on the stove: Heat a large oven-safe skillet (cast iron or stainless) over medium heat. Add 2 Tbsp olive oil. When shimmering, add potatoes and onions. Season with 1/2 tsp salt and a few grinds of pepper. Cook, stirring every 2–3 minutes, until potatoes are starting to brown and onions are soft and golden in spots, about 10–12 minutes.
5. Add kale and garlic: Add the chopped kale, garlic, and the remaining 1 Tbsp olive oil. Toss well. Cook 3–4 minutes until kale is wilted and bright green and potatoes are nearly tender. Taste and adjust seasoning. Push the hash to the outer edges of the pan, leaving room in the center for the salmon fillets. If your skillet is crowded, you can transfer hash to a small baking sheet and keep using the skillet for salmon; both can still go in the oven together.
6. Sear the salmon on the stove: Increase heat to medium‑high. Add 1 Tbsp butter to the center of the skillet. Once foamy, place salmon fillets skin‑side down (or one side down if skinless). Sear without moving them for 2–3 minutes until the underside has a light golden crust.
7. Glaze and transfer to oven: Turn off the burner. Spoon or brush about two‑thirds of the maple‑mustard glaze over the top and sides of the salmon. Transfer the skillet (or skillet plus separate sheet pan with hash) to the oven.
8. Roast: Roast at 400°F for 7–10 minutes, depending on thickness, until salmon flakes easily with a fork but is still just slightly translucent in the center (125–130°F internal for medium). The potatoes should be fully tender; if they need a bit more time, you can remove the salmon to a plate and return the pan to the oven for a couple of minutes.
9. Finish: Drizzle the remaining glaze over the salmon. Give the hash a quick toss to mix in any pan juices. Taste and adjust salt/pepper as needed. Squeeze lemon wedges over the salmon just before serving.
10. Serve: Spoon the warm potato‑kale‑onion hash onto two plates and top each with a salmon fillet. Serve with extra lemon on the side.

Ingredients

• Simple Truth® Natural Ground Lamb 10–12 oz (about 2/3–3/4 lb) $9.49/lb on sale
• Organic Butternut Squash 1.5 lb whole squash (yields about 4 cups 3/4-inch cubes) or use pre‑cut if available ~$1.99/lb
• Cooked chickpeas (canned) 1 can (15 oz), drained and rinsed —
• Organic Jumbo Yellow Onion 1 medium, finely chopped ~$1.49/lb
• Garlic cloves 3 cloves, minced —
• Organic Ginger Root 1 Tbsp, finely grated ~$3.99/lb
• Canned diced tomatoes 1 cup (about 1/2 of a 14.5‑oz can) —
• Coconut milk (full‑fat or light) 1 cup —
• Neutral oil (canola, avocado, or similar) 3 Tbsp, divided —
• Ground cumin 1 1/2 tsp —
• Ground coriander 1 1/2 tsp —
• Garam masala 1 tsp —
• Ground turmeric 1/2 tsp —
• Red pepper flakes or cayenne (optional) 1/4–1/2 tsp, to taste —
• Salt 1 1/4–1 1/2 tsp total, to taste —
• Freshly ground black pepper 1/2 tsp, to taste —
• Fresh cilantro (optional) Small handful, chopped, for garnish —
• Basmati or jasmine rice 2/3 cup dry (about 2 cups cooked) for 2 servings —
• Water or low‑sodium chicken/vegetable broth 1/2–3/4 cup to thin curry as needed —

Instructions

1. Prep and start rice: Rinse rice under cold water until water runs mostly clear. In a small saucepan, combine rice with 1 1/3 cups water and a pinch of salt. Bring to a boil on the stove, reduce heat to low, cover, and simmer 15 minutes. Turn off heat and let steam (still covered) until serving.
2. Heat oven and prep squash: Heat oven to 425°F. Peel butternut squash, scoop out seeds, and cut into 3/4‑inch cubes. Toss cubes on a baking sheet with 1 1/2 Tbsp oil and 1/2 tsp salt. Spread in a single layer.
3. Roast the squash: Roast 20–25 minutes, turning once halfway, until tender and nicely caramelized on the edges. Leave in the turned‑off oven to stay warm if curry needs more time.
4. Start the curry base on the stove: While squash roasts, heat remaining 1 1/2 Tbsp oil in a large skillet over medium heat. Add chopped onion and a pinch of salt. Cook, stirring often, until soft and lightly golden, about 6–8 minutes.
5. Add aromatics and spices: Add minced garlic and grated ginger. Cook 1 minute until fragrant. Sprinkle in cumin, coriander, turmeric, garam masala, black pepper, and chili flakes/cayenne if using. Stir constantly for 30–45 seconds to toast spices (don’t let them burn).
6. Brown the lamb: Add ground lamb to the skillet. Break it up with a spoon and cook 5–7 minutes until no longer pink and starting to brown, rendering some fat. If there is excess fat you’d like to remove, spoon off a tablespoon or two now.
7. Add tomatoes and chickpeas: Stir in diced tomatoes and chickpeas. Cook 3–4 minutes, letting tomatoes reduce slightly.
8. Add coconut milk and simmer: Pour in coconut milk and 1/2 cup water or broth. Stir, bring to a gentle simmer, then reduce heat to medium‑low. Simmer uncovered 10–12 minutes, stirring occasionally, until slightly thickened and flavors meld. If it gets too thick, add a splash more water or broth.
9. Fold in roasted squash: When the squash is tender and caramelized, add it to the curry, gently folding to avoid mashing. Taste and season with more salt, pepper, or chili to your liking. Simmer another 2–3 minutes to heat through, then turn off heat.
10. Fluff rice: Fluff steamed rice with a fork and divide between two shallow bowls or plates.
11. Serve: Spoon the lamb, chickpea & butternut curry over or beside the rice. Garnish with chopped fresh cilantro if you like.

Ingredients

• Choice Petite Sirloin Beef Steak Family Pack (or similar petite sirloin) 8–10 oz total, sliced very thin across the grain $6.99/lb on sale (family pack)
• Soy sauce (low‑sodium preferred) 3 Tbsp, divided —
• Sesame oil (toasted) 1 1/2 Tbsp, divided —
• Mirin or a mild rice vinegar + pinch of sugar 1 Tbsp (or 1 Tbsp rice vinegar + 1/2 tsp sugar) —
• Organic Ginger Root 1 1/2 Tbsp, finely grated (divided: 1 Tbsp for marinade, 1/2 Tbsp for vegetables) ~$3.99/lb
• Garlic cloves 3 cloves, minced (divided: 2 for vegetables, 1 for marinade) —
• Organic Baby Bok Choy 3–4 small heads (about 8 oz), ends trimmed, leaves separated and halved lengthwise if large $2.99/lb
• Kroger® Brand Snow Peas 4–5 oz (about half the bag), strings trimmed if tough $3.49 / 8 oz
• Neutral oil (canola, avocado, etc.) 2 Tbsp total —
• Honey or brown sugar 1 tsp (for marinade) —
• Freshly ground black pepper 1/4 tsp for marinade, plus more to taste —
• Sesame seeds (optional garnish) 1–2 tsp, toasted if possible —
• Green onion (optional) 1, thinly sliced for garnish —
• Jasmine or short‑grain white rice 2/3 cup dry (about 2 cups cooked) for 2 servings —
• Salt Pinch or two for vegetables, to taste —
• Lime or lemon wedge (optional) 1–2 wedges, for a squeeze of brightness at the end —

Instructions

1. Prep rice: Rinse rice until the water runs mostly clear. Combine rice with 1 1/3 cups water and a pinch of salt in a small saucepan on the stove. Bring to a boil, cover, reduce heat to low, and cook 15 minutes. Turn off heat and let steam, covered, until serving.
2. Slice and marinate beef: Freeze the petite sirloin for 10–15 minutes to firm it up, which makes thin slicing easier. Slice across the grain into very thin strips (1/4 inch or thinner). In a bowl, whisk 2 Tbsp soy sauce, 1 Tbsp sesame oil, mirin (or rice vinegar + sugar), 1 Tbsp grated ginger, 1 minced garlic clove, honey, and black pepper. Add sliced beef, toss to coat, and marinate at room temperature for 15–20 minutes while you prep vegetables and heat the grill.
3. Prep vegetables: Trim the ends off baby bok choy, separate leaves, and rinse away any grit. Halve larger leaves lengthwise. Pat dry. Trim strings from snow peas if needed. Mince remaining 2 cloves garlic and grate the remaining 1/2 Tbsp ginger.
4. Preheat grill or grill pan: Heat an outdoor grill to high or a stovetop grill pan over medium‑high. Lightly oil the grates or pan just before grilling to prevent sticking.
5. Cook the vegetables on the stove: While the grill heats, heat 1 Tbsp neutral oil in a large skillet over medium‑high heat. Add bok choy stems (if thick) and snow peas first, stir‑frying 2–3 minutes until they start to brighten. Add bok choy leaves, remaining garlic and ginger, and a pinch of salt. Stir‑fry another 2–3 minutes until leaves are wilted and everything is crisp‑tender. Turn off heat and drizzle with 1 Tbsp soy sauce and the remaining 1/2 Tbsp sesame oil. Toss, taste, and adjust seasoning if needed. Keep warm on the stove over very low heat or cover.
6. Grill the beef: Remove beef strips from the marinade, allowing excess to drip off. Grill in a single layer over high heat (or on the grill pan) for 1–2 minutes per side, just until nicely charred on the edges and barely cooked through. Thin slices cook very quickly; avoid overcooking. You may need to do this in two batches so you don’t crowd the grill surface.
7. Optional: reduce remaining marinade (stove): While beef cooks, you can quickly boil the leftover marinade in a small saucepan on the stove for 2–3 minutes to make a safe, flavorful drizzle (bring to a rapid boil and reduce slightly). This is optional; discard marinade if you prefer not to cook it.
8. Finish rice: Fluff rice with a fork. If you like, sprinkle in 1–2 tsp sesame seeds and a tiny drizzle of sesame oil for extra flavor, mixing gently.
9. Serve: Divide rice between two bowls. Top with the garlicky bok choy and snow peas, then arrange grilled beef strips over the top. Drizzle with reduced marinade if using, and garnish with extra sesame seeds, sliced green onion, and a squeeze of lime or lemon if you like.