Careme Recipes

Ingredients

• Choice Tri-Tip Roast (1 Roast) 2.5–3 lb (aim closer to 3 lb for 6 people) $7.99/lb sale (was $10.99)
• Wild Caught Lobster Tail 4–6 oz 2 tails (optional—friend may bring) $9.99 each (if buying)
• Private Selection™ Petite Potatoes (any seasoned) 2 bags (32 oz total) $4.99 (16 oz)
• Organic Kale 8–10 oz (about half bag), for salad base or sautéed side $2.79 (16 oz)
• Organic Romaine (or Romaine hearts) 1 large head or 1 pack $3.49 each or $5.49 (12 oz)
• Organic Green Cabbage (or Savoy) ~1/2 head, thin-sliced $1.69/lb
• Simple Truth Organic® Fuji Apples – 2 lb bag 2 apples, thin-sliced $3.99 sale
• Simple Truth Organic® Garlic Bulbs 6–8 cloves total $1.99 (3 ct)
• Organic Jumbo Yellow Onion 1 medium (for pan sauce) $1.49/lb
• Butter 4–6 tbsp total (lobster + sauce)

Instructions

1. GAME PLAN (2.5 hours total) • 0:00–0:15 Prep + preheat • 0:15–1:10 Roast potatoes • 0:30–1:20 Roast tri-tip • 1:20–1:40 Rest tri-tip + make pan sauce • 1:45–2:05 Cook lobster tails (if you have them) • 2:05–2:30 Toss salad, slice meat, serve STEP 1 — PREP (15 min) 1) Heat oven to 425°F. 2) Potatoes: Toss potatoes with olive oil, salt, pepper, and 2 minced garlic cloves. 3) Salad prep: Thin-slice cabbage; chop romaine; slice apples. Keep separate. 4) Tri-tip: Pat dry. Season generously with salt + black pepper. (Optional: rub with 1 tbsp olive oil + 1 minced garlic clove.)
2. STEP 2 — ROAST POTATOES (55–65 min) 1) Spread potatoes on 1–2 sheet pans in a single layer. 2) Roast 45–60 minutes, turning once, until deeply browned and crisp. Tip: If potatoes finish early, leave them in the turned-off oven with the door cracked, or re-crisp for 5 minutes right before serving.
3. STEP 3 — ROAST TRI-TIP (45–60 min depending on size) 1) Lower oven to 375°F once potatoes are underway (or keep 425°F and shorten time—375°F is more forgiving). 2) Place tri-tip on a rack over a pan (or directly on a sheet pan). 3) Roast until internal temp: • 125°F for medium-rare (recommended for adults) • 135°F for medium (often better for kids) Expect ~40–55 minutes for a 2.5–3 lb roast. 4) Rest 15–20 minutes before slicing (carryover cooking happens here).
4. STEP 4 — QUICK RED-WINE PAN SAUCE (15 min, stove) 1) While tri-tip rests, set the roasting pan on the stove over medium. 2) Add 1 tbsp butter and 1/2–1 diced onion; cook 4–5 min. 3) Add 2 minced garlic cloves; cook 30 seconds. 4) Deglaze with 1/2–3/4 cup red wine (or beef stock). Scrape up browned bits. 5) Add 1 cup beef stock; simmer 5–7 min to reduce. 6) Finish with 1 tbsp butter; salt/pepper to taste. (Optional: 1 tsp Dijon or Worcestershire.)
5. STEP 5 — LOBSTER TAILS (OPTIONAL, 15–20 min total) Choose ONE method: A) OVEN BROIL (fast + fancy) 1) Cut the top shell lengthwise; lift meat to sit on top (but keep attached at the base). 2) Put on a sheet pan. Brush with melted butter + a little minced garlic + pinch of salt. 3) Broil 5–9 minutes (depends on size) until meat is opaque and ~140°F. B) GRILL (very festive) 1) Split tails lengthwise. Oil grates; grill cut-side down 3–4 min, flip 2–4 min. 2) Brush with garlic butter at the end. Serve lobster as a shared “bonus course” or place half a tail on each adult plate.
6. STEP 6 — WINTER SALAD (5–10 min) 1) Dressing: whisk 3 tbsp olive oil + 1.5 tbsp vinegar or lemon + 1 tsp Dijon + salt/pepper. 2) Toss cabbage + romaine + apples right before serving. Add thin-sliced kale if you want it heartier (raw kale benefits from a 2-minute massage with a pinch of salt + a little dressing).
7. STEP 7 — SERVE (final 10 min) 1) Slice tri-tip *against the grain* (important) into thin slices. 2) Plate potatoes + salad + tri-tip with sauce. Add lobster tails for the wow factor. KID NOTES • Pull a few end slices closer to medium for kids. • Keep lobster butter mild (skip chili). IF YOU’RE WORRIED ABOUT FOOD QUANTITY • 3 lb tri-tip + potatoes + salad usually feeds 6; lobster tails make it feel even more abundant. • If your tri-tip is closer to 2.5 lb and your group eats big, add an extra salad or a quick sautéed kale side.

Ingredients

• Choice Tri-Tip Beef Steaks (About 2 per Pack) ~0.9–1.0 lb (2 small steaks) $8.99/lb sale (was $11.99)
• Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, sliced $3.99 (8 oz) or $5.00 (16 oz)
• Del Cabo Organic Japanese Shishito Peppers 6–8 oz (about half the pack) $3.99 (10 oz)
• Simple Truth Organic® Garlic Bulbs 2 cloves, finely minced $1.99 (3 ct)
• Olive oil 4 tbsp, divided
• Red wine vinegar (or lemon) 1 tbsp
• Parsley (or cilantro) 1/2 cup finely chopped (optional but great for chimichurri)
• Crushed red pepper flakes 1/4–1/2 tsp
• Salt & black pepper to taste
• Butter (optional) 1 tbsp for mushrooms

Instructions

1. Prep: Heat grill to medium-high. Pat steaks dry; season generously with salt and pepper. Slice mushrooms; rinse/dry shishitos.
2. Make quick chimichurri: In a bowl, mix 3 tbsp olive oil, vinegar (or lemon), minced garlic (reserve a pinch for mushrooms if you want), parsley, red pepper flakes, pinch of salt. Set aside.
3. Grill the tri-tip steaks: Grill 3–5 minutes per side for medium-rare to medium (depending on thickness). Rest 5–10 minutes before slicing against the grain.
4. Sauté mushrooms (stove): While steak rests, heat a skillet over medium-high with 1 tbsp olive oil (and butter if using). Add mushrooms; cook 6–8 minutes until browned and their moisture cooks off. Salt/pepper to taste; add a tiny bit of reserved garlic in the last 30 seconds.
5. Blister shishitos (stove): In a second skillet (or same after mushrooms), heat a drizzle of oil over high. Add shishitos in a single layer; cook 4–6 minutes, turning occasionally, until blistered/charred spots appear. Sprinkle with salt.
6. Serve: Slice steak; spoon chimichurri over. Serve with mushrooms and shishitos on the side.

Ingredients

• Whole Cooked Dungeness Crab ~1 lb whole crab, picked meat (~6–8 oz meat) or ask for picked meat if available $6.99/lb sale (was $15.99)
• Organic Kale 6–8 oz, stems removed, thinly sliced $2.79 (16 oz)
• Simple Truth Organic® Garlic Bulbs 3 cloves, thinly sliced or minced $1.99 (3 ct)
• Olive oil 3 tbsp, divided
• Butter (optional but delicious) 1 tbsp
• Lemon 1 (zest + 2 tbsp juice)
• Dry pasta (spaghetti/linguine) 6 oz (about 2/3 of a standard 1-lb box)
• Crushed red pepper flakes pinch to 1/4 tsp
• Salt & black pepper to taste
• Pasta water 1/2 cup reserved

Instructions

1. Prep: Bring a pot of salted water to a boil. Destem and slice kale. Mince/slice garlic. Zest and juice lemon. Pick crab meat (discard shell/cartilage).
2. Cook pasta: Boil pasta until al dente. Reserve 1/2 cup pasta water, then drain.
3. Sauté kale (stove): In the pasta pot or a large skillet, heat 1 tbsp olive oil over medium-high. Add kale with a pinch of salt and a splash of water. Cook 4–6 minutes until tender and bright; remove to a bowl.
4. Build the sauce: In the same pot/skillet, lower heat to medium. Add 2 tbsp olive oil (and butter if using). Add garlic and red pepper flakes; cook 30–60 seconds until fragrant (don’t brown).
5. Toss: Add drained pasta, lemon zest, lemon juice, and a splash of reserved pasta water. Toss until glossy.
6. Add crab + kale: Fold in crab meat and the sautéed kale. Warm 1–2 minutes gently (keep crab sweet—don’t overcook). Add more pasta water if needed. Season with salt/pepper to taste.
7. Serve: Finish with an extra squeeze of lemon and a drizzle of olive oil if you like.