Careme Recipes

Ingredients

• Simple Truth® Natural Fresh Chicken Drumsticks 1 lb (about 4 small drumsticks) $2.99/lb
• Organic Acorn Squash ~1 lb (1 small squash) $1.99/lb
• Simple Truth Organic® Fuji Apples (bag) 1 large apple (about 8 oz), cored and cut into 8 wedges $3.99/2 lb
• Organic Jumbo Yellow Onion 1/2 large onion, cut into 1/2-inch wedges $1.49/lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $1.99
• Dijon mustard 1 1/2 tbsp
• Maple syrup or honey 1 tbsp
• Apple cider vinegar or lemon juice 1 tbsp
• Olive oil 1 tbsp
• Smoked paprika 1 tsp
• Dried thyme (or rosemary) 1/2 tsp
• Kosher salt 1 tsp (plus more to taste)
• Black pepper 1/2 tsp
• Optional: baby kale or spinach (for a quick wilted green side) 2 packed cups $2.79 (Organic Lacinato Kale, 1 ct) or $2.79 (Organic Spinach, 1 ct)

Instructions

1. Heat oven to 425°F. Line a sheet pan with foil or parchment for easy cleanup.
2. Prep the squash: halve 1 small acorn squash (~1 lb), scoop seeds, and cut into 1-inch wedges. Leave the skin on (it softens).
3. Prep the fruit and aromatics: core 1 large Fuji apple and cut into 8 wedges. Cut 1/2 large yellow onion into 1/2-inch wedges. Mince 2 garlic cloves.
4. Make the glaze: in a small bowl whisk 1 1/2 tbsp Dijon mustard, 1 tbsp maple syrup (or honey), 1 tbsp apple cider vinegar (or lemon), 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp dried thyme, 1 tsp kosher salt, and 1/2 tsp black pepper.
5. Toss the vegetables: on the sheet pan, toss the acorn squash wedges and onion wedges with about 1/3 of the glaze (re-whisk first). Spread into a single layer.
6. Season the chicken: pat dry 1 lb chicken drumsticks (about 4). Toss with about 1/3 of the glaze until coated.
7. Roast: nestle drumsticks among the squash/onions, leaving space for browning. Roast 20 minutes.
8. Add apples: toss the apple wedges with the remaining 1/3 glaze, then scatter onto the pan. Roast 15–20 minutes more, until drumsticks hit 175°F at the thickest part and squash is tender and browned on edges.
9. Optional quick green: while the pan finishes, wilt 2 packed cups kale or spinach in a skillet with 1 tsp oil and a pinch of salt for 2–3 minutes.
10. Rest and serve: rest chicken 5 minutes. Plate drumsticks with roasted squash, onions, and glazed apples (plus the wilted greens if using).

Ingredients

• Beef Choice Skirt Steak ~12 oz skirt steak (feeds 2 in tacos) $13.99/lb
• Organic Green Cabbage ~8 oz (about 3 packed cups), thinly sliced $1.69/lb
• Simple Truth Organic® Fresh Avocados Bag (4 ct) or Fresh Organic Large Ripe Avocado 1 avocado, sliced $4.99/4 ct or $3.50 each
• Organic Jumbo Red Onion 1/4 red onion, very thinly sliced $1.59/lb
• Organic Garlic Bulbs (3 ct) 1 clove, finely grated/minced $1.99
• Organic Jalapeño Peppers 1 small jalapeño, thinly sliced (optional)
• Limes 2 limes (1 for steak, 1 for slaw)
• Olive oil 2 tbsp (divided)
• Chili powder 1 1/2 tsp
• Ground cumin 1 tsp
• Kosher salt 1 tsp (divided) + more to taste
• Black pepper 1/2 tsp
• Honey or sugar 1 tsp (for slaw balance)
• Corn or flour tortillas 8 small tortillas
• Optional: Fresh Made Mango Pico de Gallo Salsa 1/2 cup for topping (optional but great) $5.99/14 oz

Instructions

1. Prep the grill: heat grill (or grill pan) to medium-high. Clean and oil grates.
2. Prep the slaw: in a bowl combine ~3 packed cups thin-sliced green cabbage (~8 oz), 1/4 thin-sliced red onion, optional sliced jalapeño, juice of 1 lime, 1 tbsp olive oil, 1 tsp honey (or sugar), 1/2 tsp kosher salt, and a few grinds of black pepper. Toss well and let sit while you cook.
3. Season the steak: pat dry ~12 oz skirt steak. Rub with 1 tbsp olive oil, 1 1/2 tsp chili powder, 1 tsp cumin, 1/2 tsp kosher salt, 1/2 tsp black pepper, 1 minced/grated garlic clove, and the zest + juice of 1 lime.
4. Grill: grill skirt steak 2–4 minutes per side (depending on thickness) for medium-rare to medium. Target ~130–135°F for medium-rare, ~140–145°F for medium.
5. Rest and slice: rest steak 5–8 minutes. Slice very thinly against the grain (this is key for tenderness).
6. Warm tortillas: warm 8 small tortillas on the grill or in a dry skillet for 15–30 seconds per side; keep wrapped in a towel.
7. Assemble: fill tortillas with sliced steak, a big pinch of lime-cabbage slaw, and sliced avocado. Add 1/2 cup mango pico de gallo if using, plus extra lime to taste.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) ~12 oz fillet $6.99/lb (sale)
• Fresh Organic On the Vine Tomatoes (or Roma tomatoes) ~12 oz tomatoes, diced $3.29/lb (vine) or $2.99/16 oz (Roma)
• Organic Garlic Bulbs (3 ct) 2 cloves, minced $1.99
• Lemon 1 lemon (zest + juice)
• Simple Truth Organic® Broccoli and Cauliflower (or Organic Broccoli Bunch) ~12–16 oz broccoli florets $3.99/16 oz (broccoli+cauli) or $3.19/lb (broccoli bunch)
• Organic Russet Potatoes ~12 oz (1 large), cut into 1-inch cubes $1.69/lb
• Olive oil 3 tbsp (divided)
• Dried oregano 1 tsp
• Red pepper flakes 1/4 tsp (optional)
• Kosher salt 1 1/4 tsp (divided) + more to taste
• Black pepper 1/2 tsp
• Optional: olives or capers (pantry) 2 tbsp chopped olives or 1 tbsp capers
• Optional: baby dill (for garnish) 1 tbsp chopped $2.49/0.5 oz

Instructions

1. Heat oven to 425°F. Place a rimmed sheet pan in the oven to preheat (helps potatoes crisp).
2. Prep potatoes: cut ~12 oz russet potato into 1-inch cubes. Toss with 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
3. Start potatoes: carefully remove hot sheet pan, spread potatoes in a single layer, and roast 15 minutes.
4. Prep fish and topping: pat dry ~12 oz rockfish. In a bowl mix ~12 oz diced tomatoes, 2 minced garlic cloves, 1 tsp dried oregano, optional 2 tbsp chopped olives (or 1 tbsp capers), 1 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper, optional 1/4 tsp red pepper flakes, plus lemon zest from 1 lemon and 1 tbsp lemon juice.
5. Add broccoli: after potatoes have roasted 15 minutes, toss ~12–16 oz broccoli florets with 1 tbsp olive oil, 1/4 tsp kosher salt, and a pinch of pepper. Push potatoes to one side and add broccoli to the other side. Roast 10 minutes.
6. Add fish: move broccoli/potatoes aside to make space (or use a second small pan). Place rockfish on the sheet pan, drizzle with 1 tsp olive oil, and sprinkle with 1/4 tsp kosher salt. Spoon the tomato-garlic mixture over the fish.
7. Finish roasting: roast 10–12 minutes, until fish flakes easily and hits ~140°F. If you want more color, broil 1–2 minutes at the end (watch closely).
8. Brighten and serve: squeeze remaining lemon juice over everything to taste. Garnish with 1 tbsp chopped dill if using. Plate fish with roasted tomatoes, plus crispy potatoes and roasted broccoli.