Careme Recipes

Ingredients

• Fresh Wild Mussels (never frozen; sustainably sourced) 1 lb $5.99 sale
• Organic Leeks (2–3 per bunch) 1 medium leek $5.49/lb
• Simple Truth Organic® Sliced Baby Bella Mushrooms 8 oz $4.79
• Pasta (spaghetti/linguine) 6 oz (dry)
• Garlic 4 cloves, minced
• Olive oil 1 tbsp
• Butter 2 tbsp
• Dry white wine (or broth) 1/2 cup
• Lemon 1 tbsp juice (optional, to finish)
• Red pepper flakes (optional) Pinch
• Black pepper To taste
• Parsley (optional) 2 tbsp, chopped
• Salt For pasta water (about 1 tbsp)

Instructions

1. Clean mussels: Rinse well, scrub shells, and debeard. Discard any that are cracked or won’t close when tapped.
2. Boil pasta: Bring a large pot of well-salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water; drain.
3. Prep leek: Split leek lengthwise, rinse grit well, then thin-slice the white and light-green parts.
4. Start sauce: In a large deep skillet or Dutch oven, heat olive oil + 1 tbsp butter over medium. Add leeks and mushrooms; cook 6–8 minutes until softened and browned. Add garlic and red pepper flakes; cook 30 seconds.
5. Steam mussels: Add wine (or broth) and bring to a simmer. Add mussels, cover, and cook 4–6 minutes, shaking the pan once, until mussels open. Turn off heat. Discard any that remain closed.
6. Toss pasta: Add drained pasta to the skillet. Add remaining 1 tbsp butter and a splash of reserved pasta water, tossing until glossy. Add lemon juice (if using), parsley, and black pepper. Taste; add salt only if needed (mussels can be salty).
7. Serve: Divide pasta and mussels between 2 bowls. Spoon extra sauce over top.

Ingredients

• Pacific Cod Fillet Wild Caught (sustainably sourced) 12–14 oz $14.99
• Organic Carrots Bunch 1 bunch (about 10–12 oz carrots) $2.99
• Organic Leeks (2–3 per bunch) 1 small leek $5.49/lb
• Simple Truth Organic® Sliced White Mushrooms (or Baby Bellas) 8 oz $3.99
• Olive oil 2 tbsp, divided
• Butter 1 tbsp
• Panko breadcrumbs (or crushed crackers) 1/3 cup
• Garlic 2 cloves, minced
• Dijon mustard 1 tsp
• Salt 3/4 tsp, divided
• Black pepper 1/2 tsp
• Dried thyme or parsley 1 tsp

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan. If cod is thick, choose a small baking dish for the fish so topping stays put.
2. Roast carrots: Peel if you like; cut into sticks. Toss with 1 tbsp olive oil, 1/2 tsp salt, pepper. Roast 18–22 minutes until browned and tender, tossing once.
3. Make topping (stove): In a skillet over medium, melt butter with 1/2 tbsp olive oil. Add sliced leeks and mushrooms; cook 7–9 minutes until browned and moisture cooks off. Add garlic and thyme; cook 30 seconds. Off heat, stir in panko, Dijon, and a pinch of salt/pepper. It should be crumbly and damp; add a drizzle more oil if dry.
4. Bake cod (oven): Season cod with remaining salt/pepper. Place in a small baking dish or on a lined pan. Pile topping on each piece. Bake 10–14 minutes (depending on thickness) until cod flakes and topping is crisp.
5. Serve: Plate cod with roasted carrots. Spoon any pan juices over the fish.

Ingredients

• Beef Choice Angus Tri Tip Roast (1 Roast) 1 lb $10.99 sale
• Fresh Brussels Sprouts 12 oz (about 3/4 lb) $3.99
• Fresh Large D'Anjou Pear - Each 1 large pear $1.99 sale
• Organic Jumbo Sweet Onion 1 medium (about 8 oz) $2.49/lb
• Olive oil 2 tbsp, divided
• Kosher salt 1 tsp, plus more to taste
• Black pepper 1/2 tsp, plus more to taste
• Garlic 2 cloves, minced
• Balsamic vinegar 3 tbsp
• Dijon mustard 2 tsp
• Beef broth or water 1/3 cup
• Butter (optional, for finishing sauce) 1 tbsp
• Fresh thyme or rosemary (optional) 1 tsp leaves (or 1/2 tsp dried)

Instructions

1. Prep: Heat oven to 425°F. Set a rimmed sheet pan in the oven while it heats (helps the sprouts brown). Pat tri-tip very dry.
2. Prep Brussels: Trim and halve Brussels sprouts. Toss with 1 tbsp olive oil, 1/2 tsp salt, and pepper. Carefully spread on the hot sheet pan cut-side down. Roast 18–22 minutes, flipping once, until deeply browned and tender.
3. Prep pear/onion: While sprouts roast, thin-slice onion. Cut pear into 1/2-inch slices (no need to peel).
4. Sear beef (stove): Season tri-tip all over with remaining 1/2 tsp salt and pepper. Heat a heavy oven-safe skillet over medium-high. Add 1 tbsp olive oil. Sear tri-tip 3–4 minutes per side until well-browned.
5. Finish in oven: Transfer skillet to oven (same 425°F) and roast 8–12 minutes until 125–130°F internal for medium-rare (or to your liking). Move steak to a plate and rest 10 minutes.
6. Make pear-balsamic pan sauce (stove): Put skillet back on medium. Add onion and cook 3–4 minutes until starting to soften. Add garlic and thyme/rosemary; cook 30 seconds. Add balsamic, Dijon, and broth/water; scrape up browned bits. Add pear slices; simmer 3–5 minutes until pears are just tender and sauce lightly coats a spoon. Swirl in butter if using; taste and adjust salt/pepper.
7. Serve: Slice tri-tip against the grain. Spoon pear-onion sauce over steak. Plate with the crispy Brussels sprouts.