Careme Recipes

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 12 oz (for 2) $4.99 sale / 1 lb
• Organic Yukon Gold Potatoes 12 oz (about 2 medium), cut into 1-inch chunks $4.99 / 3 lb
• Organic Kale 6–8 oz, stems removed, leaves chopped $2.99 / 16 oz
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced (divided) $2.79 / 3 ct
• Lemon 1 (zest + 2–3 Tbsp juice)
• Capers 2 Tbsp, drained
• Chicken stock or water 1/3 cup
• Butter 2 Tbsp
• Olive oil 2–3 Tbsp (divided)
• Salt & black pepper to taste
• Optional: crushed red pepper pinch

Instructions

1. Prep: Pat rockfish very dry; season both sides with salt and pepper. Zest and juice the lemon. Mince garlic; keep 2 cloves for kale and 1 clove for sauce.
2. Stove (potatoes): Put potato chunks in a small pot, cover with cold salted water. Bring to a boil, then simmer until just tender, 10–12 minutes. Drain and return to pot; toss with 1 Tbsp olive oil, salt, pepper, and a little lemon zest to keep warm.
3. Stove (kale): In a large skillet, warm 1 Tbsp olive oil over medium heat. Add 2 cloves garlic and a pinch of red pepper; cook 30 seconds. Add kale plus a splash of water and a pinch of salt. Cover 2 minutes to steam, then uncover and sauté until tender and glossy, 3–5 minutes. Taste and adjust salt; keep warm.
4. Stove (fish): Wipe out skillet if needed. Heat 1 Tbsp olive oil over medium-high until shimmering. Add rockfish (presentation side down) and cook without moving 3–4 minutes until nicely browned. Flip and cook 1–2 minutes more until opaque and flakes easily (thin fillets cook fast). Transfer to plates.
5. Pan sauce: Lower heat to medium. Add butter; when foaming, stir in remaining minced garlic for 15–20 seconds. Add capers, then stock/water + lemon juice. Simmer 1–2 minutes, scraping up browned bits, until lightly saucy.
6. Serve: Spoon lemon-caper sauce over fish. Plate with garlicky kale and warm potatoes.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99 sale / 1 lb
• Organic Acorn Squash 1 medium (about 1.5–2 lb), halved, seeded, sliced into 1-inch crescents $1.99 / lb
• Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, sliced $4.49 / 8 oz
• Organic Fresh Large Bartlett Pear 1 large pear, thinly sliced $3.49 / lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79 / 3 ct
• Sweet onion (from bag) or yellow onion 1/2 medium, thinly sliced $5.49 / 3 lb bag OR $2.19 / lb
• Apple cider vinegar or white wine vinegar 1 Tbsp
• Chicken stock or water 1/2 cup
• Dijon mustard 1 tsp
• Butter 1–2 Tbsp
• Olive oil 2–3 Tbsp (divided)
• Dried thyme or Herbes de Provence 1 tsp
• Salt & black pepper to taste

Instructions

1. Prep/oven: Heat oven to 425°F. Slice acorn squash into crescents. Pat pork dry; cut into 1 to 1 1/4-inch medallions and season generously with salt, pepper, and half the thyme.
2. Roast squash (oven): Toss squash with 1–1 1/2 Tbsp olive oil, remaining thyme, salt, and pepper. Roast on a sheet pan until browned and tender, 20–25 minutes, flipping once.
3. Sear pork (stove): While squash roasts, heat a large skillet over medium-high with 1 Tbsp olive oil. Sear medallions 2–3 minutes per side until browned and just cooked through (145°F). Move pork to a plate; tent lightly.
4. Sauté mushrooms (stove): Lower heat to medium. Add a touch more oil if dry. Add mushrooms and a pinch of salt; cook until they release liquid and brown, 6–8 minutes. Stir in 1 clove garlic for 30 seconds. Transfer mushrooms to a bowl; keep warm.
5. Pear pan sauce (stove): In same skillet add 1 Tbsp butter. Add onion + pear slices with a pinch of salt; cook 3–4 minutes to soften. Stir in remaining garlic 20 seconds. Add vinegar, stock/water, and Dijon; simmer 2–3 minutes until lightly syrupy. Taste and adjust salt/pepper; swirl in another small knob of butter if you want it richer.
6. Serve: Plate roasted acorn squash, pork medallions, and mushrooms. Spoon pear-onion pan sauce over the pork.

Ingredients

• Wild-Caught Whole Fresh Dungeness Crab 1 lb (for 2; yields a modest amount of meat) $9.99 sale / 1 lb
• Organic Kale 6–8 oz, thinly sliced $2.99 / 16 oz
• Fuji apple (bag or each) 1 apple, thinly sliced $4.99 / 3 lb bag OR $1.99 each
• Fresh Organic Large Ripe Avocado 1, diced $2.00 sale / 1 each
• Simple Truth Organic® Baby Dill 2 Tbsp, chopped (plus extra for garnish) $2.79 / 0.5 oz
• Simple Truth Organic® Garlic Bulbs 2 cloves, finely minced $2.79 / 3 ct
• Lemon 1 (zest + 3 Tbsp juice)
• Olive oil 2 Tbsp
• Butter 2 Tbsp
• Dijon mustard 1 tsp
• Honey or maple syrup 1 tsp (optional, to balance)
• Salt & black pepper to taste
• Optional: crushed red pepper pinch

Instructions

1. Prep: If using whole cooked crab, crack and pick the meat (aim for ~6–8 oz meat total; more if you hit the jackpot). Zest/juice the lemon. Thinly slice kale and apple; dice avocado. Chop dill.
2. Make the salad base: In a bowl, whisk olive oil, 1 1/2 Tbsp lemon juice, Dijon, a pinch of salt/pepper, and optional honey/maple. Add kale and massage 30 seconds until slightly softened. Toss in apple slices and most of the dill. Gently fold in avocado right before serving.
3. Warm crab butter (stove): In a small skillet over medium-low, melt butter. Add garlic and a pinch of red pepper; cook 30–45 seconds until fragrant (don’t brown). Add crab meat, lemon zest, and remaining lemon juice; warm 1–2 minutes just until heated through. Taste and salt lightly (crab is naturally salty).
4. Serve: Pile kale-apple salad onto two plates and spoon warm garlic-lemon crab over the top. Finish with extra dill and black pepper.