Careme Recipes

Ingredients

• Fresh Wild Mussels 1.5 lb, scrubbed and debearded $6.99/lb (sale)
• Organic Spaghetti Squash 1 small (~2 lb) $1.49/lb (sale)
• Organic Yellow Onion 1/2 medium, finely diced $1.99 each
• Organic Garlic 3 cloves, thinly sliced $6.99/lb
• Dry white wine 1/2 cup
• Low-sodium chicken broth or water 1/2 cup
• Unsalted butter 1 Tbsp
• Extra-virgin olive oil 2 Tbsp, divided
• Red pepper flakes Pinch (optional)
• Organic Italian Parsley 2 Tbsp, chopped $1.99 each
• Lemon 1, cut into wedges (optional)
• Kosher salt & black pepper To taste

Instructions

1. Heat oven to 425°F. Halve spaghetti squash lengthwise and scoop out seeds. Rub cut sides with 1 Tbsp olive oil, season with salt and pepper, place cut-side down on a sheet pan, and roast 35–40 min until strands pull easily with a fork.
2. While squash roasts, clean mussels (discard any with cracked shells or that don’t close when tapped).
3. In a large pot with lid, warm 1 Tbsp olive oil over medium heat. Add onion and a pinch of salt; cook 3–4 min until translucent. Add garlic and red pepper flakes; cook 30 sec.
4. Pour in wine, simmer 2 min to reduce slightly. Add broth and butter; bring to a simmer.
5. Add mussels, cover, and steam 5–7 min, shaking the pot once or twice, until most shells open. Remove from heat; discard any that remain closed. Stir in parsley and pepper to taste.
6. Shred spaghetti squash into strands with a fork. Divide between two shallow bowls, top with mussels and plenty of broth. Serve with lemon wedges.

Ingredients

• Simple Truth™ Natural Bison Sirloin Steak 6 oz 2 steaks (6 oz each) $7.99 each (sale)
• Frieda's Delicata Squash 1 large (~1 lb), seeded and cut into 1/2-in rings $1.49/lb
• Fresh Green Beans - Bag 8 oz (about 1/2 bag) $3.69 per 1 lb bag
• Extra-virgin olive oil 2 Tbsp, divided
• Organic Garlic 2 cloves, minced (divided) $6.99/lb
• Dried thyme or rosemary 1 tsp
• Dijon mustard (optional) 1 tsp for quick drizzle
• Lemon (optional) 1/2, for finishing
• Kosher salt & black pepper To taste

Instructions

1. Preheat grill to medium-high (450–500°F). Oil grates. If using a grill basket, preheat it too.
2. Season bison: Pat dry, then rub with 1 Tbsp olive oil, thyme/rosemary, 1 minced garlic clove, salt, and pepper. Rest at room temp while prepping veg.
3. Toss delicata rings with 1/2 Tbsp olive oil, salt, and pepper. Toss green beans with remaining 1/2 Tbsp oil, salt, pepper, and the second minced garlic clove.
4. Grill steaks 3–4 min per side for medium-rare (internal 130–135°F). Transfer to a plate, tent loosely, and rest 5–8 min.
5. Grill delicata rings 3–4 min per side until charred and tender. Grill green beans in a basket or on foil 6–8 min, tossing once, until crisp-tender and lightly blistered.
6. Optional quick drizzle: whisk 1 tsp Dijon with 1 Tbsp water and any steak juices; spoon over steaks. Finish veg with a squeeze of lemon. Serve immediately.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 0.75 lb, cut into 2 portions $4.99/lb (sale)
• Organic Russet Potatoes 1 large (~10 oz), peeled and coarsely grated $1.79/lb
• Organic Lacinato Kale 1 bunch, stems removed, sliced $2.99 each
• Organic Yellow Onion 1/4 medium, minced $1.99 each
• Organic Garlic 3 cloves, minced (divided) $6.99/lb
• Egg 1 large, beaten
• All-purpose flour 2 Tbsp
• Paprika (optional) 1/2 tsp
• Extra-virgin olive oil 3 Tbsp, divided
• Lemon 1, cut into wedges
• Kosher salt & black pepper To taste

Instructions

1. Prep potato crust: Rinse grated potato in cold water, squeeze very dry in a towel. Mix with onion, egg, flour, paprika (if using), 1/2 tsp salt, and pepper.
2. Season fish with salt and pepper. Press a 1/4–1/3-in layer of potato mixture firmly onto the top of each fillet.
3. Sear fish: Heat 2 Tbsp oil in a large nonstick skillet over medium. Place fish potato-side down; cook 4–5 min until deeply golden and crisp. Carefully flip; cook 3–4 min more until fish flakes (135°F). Transfer to a warm plate.
4. Sauté kale: In the same skillet, add 1 Tbsp oil and 2 minced garlic cloves; cook 20–30 sec. Add kale, 2 Tbsp water, salt, and pepper; sauté 2–3 min until wilted and tender. Squeeze lemon over.
5. Serve fish over kale with extra lemon wedges.