Careme Recipes

Ingredients

• DRAPER VALLEY FARMS® Bone-In Split Chicken Breasts 1 to 1¼ lb (2 split breasts) $4.49/lb
• Fresh large D’Anjou or Bosc pear 1 pear, thinly sliced $2.99/lb
• Organic cauliflower 1 small head (about 1 lb), cut into florets $3.49/lb
• Simple Truth Organic® garlic bulbs 2 cloves, minced $2.79/3 ct
• Organic jumbo yellow onion ½ onion, thinly sliced $2.19/lb
• Olive oil 2½ tbsp, divided
• Butter 1 tbsp (optional but great)
• Chicken stock (or water + a pinch of salt) ½ cup
• Dijon mustard 1½ tsp
• Apple cider vinegar or white wine vinegar 1½ tsp
• Dried thyme (or rosemary) ½ tsp
• Salt and black pepper to taste

Instructions

1. Prep: Heat oven to 425°F. Pat chicken very dry; season generously with salt, pepper, and thyme.
2. Roast cauliflower: Toss cauliflower florets with 1½ tbsp olive oil, salt, and pepper. Spread on a sheet pan; roast 18–25 minutes, flipping once, until browned and tender.
3. Sear chicken (stove): Heat a large skillet over medium-high with 1 tbsp olive oil. Add chicken skin-side (or presentation-side) down; sear 4–6 minutes until deeply golden. Flip and cook 2 minutes.
4. Finish chicken: Move chicken to the oven (either in an oven-safe skillet or onto a small baking dish). Roast until 165°F in the thickest part, about 10–18 minutes depending on size. Rest 5 minutes.
5. Make pear-onion pan sauce: While chicken rests, return skillet to medium heat. Add sliced onion and a pinch of salt; cook 3–4 minutes. Add pear slices; cook 2 minutes. Stir in garlic for 30 seconds.
6. Deglaze and reduce: Add stock, Dijon, and vinegar; scrape up browned bits. Simmer 3–6 minutes until slightly syrupy. Finish with butter (if using) and adjust salt/pepper.
7. Serve: Plate chicken with roasted cauliflower and spoon pear pan sauce over the top.

Ingredients

• Beef Choice Angus Tri Tip Roast ~1 lb $10.99/lb
• Fresh tomatillo ½ lb (about 5–6 tomatillos), husked and rinsed $2.99/lb
• Organic green cabbage ½ small head (about ½–¾ lb), thinly sliced $2.49/lb
• Organic jumbo red onion ¼ onion, thinly sliced + 2 tbsp finely minced for salsa $2.49/lb
• Simple Truth Organic® garlic bulbs 1 clove (for salsa), optional $2.79/3 ct
• Fresh organic medium ripe avocado 1 avocado, sliced (optional but recommended) $1.50 each (sale)
• Limes 1–2 limes (or bottled lime juice)
• Tortillas (corn or flour) 6 small tortillas
• Chili powder 1 tsp
• Ground cumin 1 tsp
• Smoked paprika ½ tsp
• Olive oil 1 tbsp
• Salt and black pepper to taste
• Optional toppings: cilantro, sour cream, queso fresco as desired

Instructions

1. Prep: Pat tri-tip dry. Mix chili powder, cumin, smoked paprika, 1 tsp salt, and pepper; rub all over the meat. Thinly slice cabbage and onion for slaw.
2. Make quick tomatillo salsa (stove): In a small pot, cover tomatillos with water, bring to a simmer, and cook 6–8 minutes until softened and olive-green. Drain.
3. Blend/chop salsa: Rough-chop tomatillos and mash with 2 tbsp minced red onion, lime juice, a pinch of salt, and optional grated garlic. (Blender works too; keep it chunky.)
4. Sear tri-tip (stove): Heat a cast-iron or heavy skillet over medium-high until very hot. Add 1 tbsp oil. Sear tri-tip 3–5 minutes per side (and briefly on edges) until well-browned; cook to 130–135°F for medium-rare or 140°F for medium.
5. Rest and slice: Rest 8–10 minutes. Slice thinly against the grain.
6. Quick slaw: Toss cabbage and sliced onion with lime juice, salt, and a drizzle of olive oil. Add a spoon of tomatillo salsa if you want it punchier.
7. Warm tortillas: Warm tortillas in a dry skillet 20–30 seconds per side (or wrapped in foil in a low oven).
8. Serve: Build tacos with sliced tri-tip, crunchy slaw, tomatillo salsa, and avocado.

Ingredients

• Rockfish Fillet (Wild Caught Fresh) ~1 lb (2 fillets) $5.99/lb (sale)
• Organic russet potatoes 1 lb, peeled and cut into 1-inch chunks $2.29/lb
• Simple Truth Organic® sliced white mushrooms 8 oz $3.99/8 oz
• Simple Truth Organic® garlic bulbs 2 cloves, minced $2.79/3 ct
• Lemon 1 lemon (zest + 2 tbsp juice)
• Butter 2 tbsp, divided
• Milk or half-and-half ¼ cup (more as needed)
• Olive oil 1 tbsp
• All-purpose flour (optional, for a light dredge) 2 tbsp
• Chicken or vegetable broth (or water) ⅓ cup
• Capers or Dijon (optional) 1 tbsp capers OR 1 tsp Dijon
• Salt and black pepper to taste
• Optional: parsley 1–2 tbsp chopped

Instructions

1. Prep: Put potatoes in a pot, cover with cold salted water. Bring to a boil and cook 12–15 minutes until very tender. While they cook, pat rockfish dry; season with salt and pepper. Lightly dust with flour if using (shake off excess).
2. Sauté mushrooms (stove): Heat a large skillet over medium-high with 1 tbsp olive oil + ½ tbsp butter. Add mushrooms and a pinch of salt; cook 6–8 minutes until browned. Add half the garlic and cook 30 seconds. Transfer mushrooms to a bowl.
3. Pan-sear rockfish (stove): In the same skillet, add ½ tbsp butter if dry. Cook fish 2–3 minutes per side (depending on thickness) until just opaque and flaky. Transfer to a plate.
4. Lemon-garlic pan sauce: Lower heat to medium. Add remaining 1 tbsp butter and remaining garlic; cook 20–30 seconds. Add broth, lemon zest, and lemon juice; scrape browned bits. Simmer 1–2 minutes. Stir in capers or Dijon if using; taste and adjust salt/pepper.
5. Mash potatoes: Drain potatoes well. Mash with milk and ½ tbsp butter (or more to taste). Season with salt and pepper.
6. Serve: Spoon mashed potatoes onto plates, top with rockfish and mushrooms, and finish with lemon pan sauce and optional parsley.