Careme Recipes

Ingredients

• Certified Angus Beef Choice Top Sirloin Steak (1 Steak) 1 lb (use 12–14 oz for 2; save remainder) $14.99
• Organic Broccoli Bunch 1 bunch (~1 lb) $3.49
• Sweet onion (Peruvian Gold) 1/2 onion, sliced (optional, roast with broccoli) $5.49 (3 lb bag)
• Soy sauce (pantry) 2 Tbsp
• Balsamic vinegar (pantry) 1 1/2 Tbsp
• Olive oil (pantry) 2 Tbsp, divided
• Honey or brown sugar (pantry) 1 tsp
• Garlic (from bulbs or pantry) 2 cloves, minced $2.79 (bulbs)
• Black pepper (pantry) 1/2 tsp
• Optional: Dijon mustard (pantry) 1 tsp
• Salt (pantry) to taste

Instructions

1. Marinate steak: Mix soy sauce, balsamic, 1 Tbsp olive oil, honey, garlic, pepper, and optional Dijon. Add steak and coat. Marinate 30–60 minutes (or up to overnight).
2. Roast veg: Heat oven to 425°F. Cut broccoli into florets (slice stems too). Toss broccoli (and optional onion) with 1 Tbsp olive oil, a pinch of salt and pepper. Roast 15–20 minutes, flipping once, until browned at edges and tender-crisp.
3. Cook steak (stove): Remove steak from marinade; pat dry (helps browning). Heat a skillet over medium-high. Sear 3–5 minutes per side depending on thickness to desired doneness (aim ~130°F for medium-rare, ~140°F for medium).
4. Rest & slice: Rest 5–8 minutes, then slice against the grain. Serve with roasted broccoli.

Ingredients

• Wild Caught Cooked Shrimp Meat 200/300 12 oz (about 2 servings) $6.99 sale (reg $10.99)
• Simple Truth Organic® Roma Tomatoes 2 medium, diced $3.99
• Garlic (from bulbs or pantry) 3 cloves, minced $2.79 (bulbs)
• Olive oil (pantry) 1 Tbsp
• Butter (pantry) 1–2 Tbsp
• Red pepper flakes (pantry, optional) pinch
• Dried Italian herbs or oregano (pantry) 1/2 tsp
• Pasta (spaghetti/linguine/penne) (pantry) 6 oz dry
• Salt & black pepper (pantry) to taste
• Optional: Parmesan (pantry) 2–3 Tbsp

Instructions

1. Boil pasta: Cook pasta in well-salted water until al dente. Reserve 1 cup pasta water; drain.
2. Start sauce (stove): In a skillet over medium heat, warm olive oil and 1 Tbsp butter. Add garlic and red pepper flakes; cook 30 seconds (don’t brown).
3. Add tomatoes: Stir in diced tomatoes, herbs, and a pinch of salt. Cook 4–6 minutes until tomatoes break down and look saucy.
4. Add shrimp: If using cooked shrimp meat, add it now just to warm through 1–2 minutes. (If using raw shrimp instead, cook until pink and opaque.)
5. Toss: Add pasta and 1/4–1/2 cup pasta water. Toss until glossy and lightly coated. Add more pasta water as needed. Finish with black pepper and optional parmesan and/or another small knob of butter.
6. Serve immediately.

Ingredients

• Extra Large Shrimp Cooked 26/30 Tail On (fresh service case; sustainably sourced) 1 lb (use ~12 oz meat; tails off if possible) $8.99 sale (reg $14.99)
• Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, sliced $4.49
• Sweet onion (Peruvian Gold) 1/2 onion, diced $5.49 (3 lb bag)
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $2.79
• Simple Truth Organic® Roma Tomatoes 2 tomatoes, diced (or use pantry canned tomatoes if you have) $3.99
• Olive oil (pantry) 1 1/2 Tbsp
• Tomato paste (pantry, optional) 1 Tbsp (helps make it richer)
• Heavy cream or half-and-half (pantry) 1/3 cup
• Parmesan (pantry, optional) 1/4 cup, grated
• Pasta (penne or fettuccine) (pantry) 6 oz dry
• Dried Italian herbs (pantry) 1 tsp
• Red pepper flakes (pantry, optional) pinch
• Salt & black pepper (pantry) to taste

Instructions

1. Boil pasta: Cook 6 oz pasta in well-salted water until al dente. Reserve 1 cup pasta water; drain.
2. Make sauce base: In a skillet over medium-high, heat olive oil. Sauté mushrooms 4–5 minutes until browned. Add onion; cook 2 minutes. Add garlic 30 seconds.
3. Tomato + simmer: Stir in diced tomatoes, tomato paste (if using), Italian herbs, and red pepper flakes. Simmer 4–6 minutes until saucy. Add a splash of pasta water if it tightens too much.
4. Cream it: Reduce heat to low. Stir in cream; warm gently 1–2 minutes (don’t boil hard). Add parmesan if using.
5. Add shrimp: Since shrimp are already cooked, add them at the end just to heat through 1–2 minutes. Taste and adjust salt/pepper.
6. Toss: Add pasta and enough reserved pasta water to get a glossy sauce that clings.
7. Serve hot (extra parmesan optional).