Careme Recipes

Ingredients

• Choice Top Sirloin Beef Steak (1 Steak) 1 steak, about 14–16 oz (shares well between 2) $14.99 / lb (some packs on slight sale)
• Salt and freshly ground black pepper To taste pantry
• Olive oil or neutral high‑heat oil 2–3 Tbsp total pantry
• Butter 2 Tbsp pantry
• Simple Truth Organic® Sliced Shiitake Mushrooms 1 pack (5 oz) $5.99 / 5 oz
• Organic Lacinato Kale or Organic Kale 4 packed cups, stems removed and leaves sliced $2.79–2.99 / bunch or bag
• Organic Jumbo Yellow or Sweet Onion 1/2 medium, thinly sliced $1.49–1.59 / lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced (2 for veg, 1 for butter sauce) $1.99 / 3 ct
• Fresh Organic Lemon (optional) 1/2 lemon, for finishing the greens and sauce ~$0.79 each
• Red pepper flakes (optional) Pinch pantry

Instructions

1. Season the steak: Pat the top sirloin dry. Season generously on both sides with salt and pepper. Let it sit at room temperature for 20–30 minutes while you prep the vegetables.
2. Start the steak in the oven (reverse sear): Preheat oven to 275°F. Place the steak on a wire rack set over a baking sheet. Insert an instant‑read thermometer into the thickest part if you have one. Roast 20–30 minutes, until internal temp reaches about 115–120°F for medium‑rare (or 125°F for medium). Time will vary by steak thickness.
3. Prep vegetables: While steak is in the oven, slice the onion, wash and slice kale, and mince the garlic. Keep 1 minced clove separate for the butter sauce.
4. Cook mushrooms and greens (stove): Heat 1 Tbsp olive oil in a large skillet over medium‑high. Add sliced onion and cook 2–3 minutes until starting to soften. Add shiitake mushrooms and a pinch of salt; cook 4–5 minutes, stirring, until browned and most moisture is gone.
5. Finish the greens: Add 2 minced garlic cloves and a pinch of red pepper flakes; cook 30 seconds. Add kale and 2–3 Tbsp water, plus a pinch of salt. Toss, cover, and cook 3–4 minutes, then uncover and sauté another 2–3 minutes until tender but still bright. Squeeze over a little lemon juice, adjust seasoning, and keep warm on low.
6. Sear the steak on the stove: When the steak reaches target temp in the oven, remove and pat dry again if needed. Heat a heavy skillet (cast‑iron is ideal) over high. Add 1–2 Tbsp oil. When just smoking, sear steak 1–2 minutes per side until a deep brown crust forms, searing edges briefly as well. Reduce heat to medium‑low.
7. Make quick pan butter sauce: Turn heat to low. Add 2 Tbsp butter and the remaining minced garlic to the skillet with the steak. Tilt the pan and spoon the foaming butter over the steak for 30–60 seconds. Optionally squeeze in a teaspoon or two of lemon juice. Transfer steak to a cutting board to rest 5–10 minutes. Keep the buttery juices in the pan.
8. Slice and serve: Slice steak across the grain into thick strips. Divide the mushroom‑kale mixture between two plates. Top with steak slices and spoon the garlic‑lemon butter from the pan over the meat. Serve immediately.

Ingredients

• Choice Cross Rib Beef Chuck Roast 1 roast, about 2.5–3 lb (plenty for 2 with leftovers) $9.99 / lb
• Salt and freshly ground black pepper To taste (use generously for the roast) pantry
• All‑purpose flour 2 Tbsp (for dredging, optional) pantry
• Olive oil or neutral oil 2–3 Tbsp pantry
• Fresh Onions – Organic Jumbo Yellow Onions 2 medium, sliced $1.49 / lb
• Simple Truth Organic® Whole Baby Bella Mushrooms or Whole White Mushrooms 8 oz, halved or quartered $3.39–5.00 / 8–16 oz
• Simple Truth Organic® Garlic Bulbs 4 cloves, smashed $1.99 / 3 ct
• Dry red wine 1 cup (or substitute beef broth) pantry
• Beef broth or stock 1 to 1½ cups pantry
• Dried thyme and/or rosemary 1½ tsp total pantry
• Bay leaf 1 pantry
• Organic Yukon Gold Potatoes 1.5 lb (about 4 medium), cut into large chunks $3.99 / 3 lb bag
• Butter 2–3 Tbsp for finishing potatoes pantry

Instructions

1. Season and (optional) dredge roast: Pat the chuck roast dry. Season all over with 2–3 tsp kosher salt and 1 tsp black pepper. For extra body in the sauce, lightly dredge in 2 Tbsp flour, shaking off excess.
2. Sear the roast (stove): Heat 1–2 Tbsp oil in a large skillet over medium‑high. Sear roast 3–4 minutes per side until well browned. Transfer to slow cooker.
3. Sauté aromatics (stove): In the same skillet, add another 1 Tbsp oil if needed. Add sliced onions and a pinch of salt; cook 4–5 minutes until starting to brown. Add mushrooms and cook another 3–4 minutes. Stir in smashed garlic cloves for 30 seconds, then pour in red wine, scraping up browned bits. Simmer 2–3 minutes.
4. Load the slow cooker: Pour the onion‑mushroom‑wine mixture over the roast. Add 1–1½ cups beef broth (liquid should come about halfway up the sides of the roast). Stir in dried thyme/rosemary and the bay leaf.
5. Cook the roast: Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is very tender and easily pulls apart with a fork.
6. Cook potatoes (stove) near serving time: About 30 minutes before you’re ready to eat, place Yukon Gold potato chunks in a pot, cover with cold salted water, and bring to a boil. Reduce to a simmer and cook 12–15 minutes until tender. Drain well, add 2–3 Tbsp butter, salt, and pepper; lightly smash or leave as chunks. Keep warm.
7. Finish the jus (optional): When roast is done, skim excess fat from the surface of the cooking liquid. For a slightly thicker sauce, ladle 1 cup liquid into a small saucepan and simmer 5–10 minutes to reduce slightly. Adjust salt and pepper.
8. Serve: Pull large chunks of beef from the roast and discard any large fat pieces or the bay leaf. Serve beef over or alongside the buttered potatoes with plenty of the mushroom‑onion jus ladled on top. This quantity will easily serve 2 with leftovers for sandwiches or another meal.

Ingredients

• Live Manila Clams (sustainably sourced) 1.5 lb (main protein for 2) $6.99 / lb
• Large Peeled and Deveined Shrimp Raw 31/40 (or similar raw shrimp) 8 oz $8.99 / lb
• Simple Truth Organic® Garlic Bulbs 4 cloves, thinly sliced $1.99 / 3 ct
• Organic Jumbo White or Yellow Onion 1/2 small, thinly sliced (optional but nice sweetness) $1.49–1.59 / lb
• Fresh Organic Lemon 1 lemon (zest and juice) ~$0.79 each
• Dry white wine 1/2 cup pantry
• Olive oil 3–4 Tbsp pantry
• Fresh herbs (Simple Truth Organic® Baby Dill or Organic Thai Basil) or dried Italian herbs 2 Tbsp chopped fresh, or 1 tsp dried $2.49 / bunch or pantry
• Red pepper flakes (optional) Pinch pantry
• Salt & freshly ground black pepper To taste pantry
• Crusty bread or cooked potatoes (optional serving base) 4 slices bread or 3–4 small boiled potatoes for 2 store bakery or Organic Yukon Gold Potatoes bag

Instructions

1. Clean clams: Rinse Manila clams under cold running water, scrubbing shells if needed. Discard any that are cracked or remain open when tapped. If you like, soak in cold salted water for 20–30 minutes to encourage them to expel sand, then drain and rinse.
2. Preheat oven: Heat oven to 425°F.
3. Prep aromatics: Thinly slice the garlic and onion. Zest half the lemon and then cut lemon into wedges.
4. Assemble in pan: In a large, high‑sided baking dish or oven‑safe skillet, combine clams, shrimp, sliced onion, garlic, lemon zest, herbs, and a pinch of red pepper flakes. Drizzle with 3–4 Tbsp olive oil and add 1/2 cup white wine and the juice of 1/2 lemon. Season with 1/2–3/4 tsp salt and several grinds of black pepper. Toss gently to coat and spread into an even layer.
5. Roast shellfish: Cover the dish tightly with foil and roast for 10 minutes. Remove foil, stir gently, and roast another 5–8 minutes, until all clams have opened and shrimp are pink and just cooked through. Discard any clams that remain closed.
6. Adjust seasoning: Taste the cooking liquid; add more lemon juice, salt, or pepper if needed.
7. Serve: Divide clams, shrimp, and broth between two warm bowls. Serve with crusty bread or boiled potatoes on the side (or in the bowl) for soaking up the garlicky, winey juices. Garnish with extra chopped herbs and lemon wedges.

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off (or similar raw large shrimp) 10–12 oz (about 2 generous servings) $7.99 / 12 oz (sale noted on some SKUs)
• Organic Ginger Root 1 Tbsp finely minced $3.99 / lb
• Fresh Organic Garlic Bulbs 3 cloves, minced $1.99 / 3 ct (bag)
• Organic Baby Bok Choy 2 small heads (about 8 oz), trimmed and sliced lengthwise into quarters or sixths $2.99 / lb
• Kroger® Brand Snow Peas or Simple Truth Organic® Snap Peas 4 oz (about 1 cup) $3.49–4.99 / 8 oz
• Organic Green Cabbage (optional for extra veg) 1 heaping cup thinly shredded $1.69 / lb
• Organic Long English Cucumber 1/2 cucumber, thinly sliced (for a quick side salad, optional) $2.29 each
• Soy sauce (or tamari) 3 Tbsp pantry
• Rice vinegar 2 Tbsp (1 Tbsp for stir‑fry, 1 Tbsp for cucumber salad if making) pantry
• Brown sugar or honey 2 tsp pantry
• Sesame oil (optional) 1 tsp pantry
• Neutral oil (canola/vegetable) 2–3 Tbsp pantry
• Cornstarch 1 tsp (for light sauce body) pantry
• Uncooked white or brown rice 1 cup raw (yields ~3 cups cooked; leftovers are fine) pantry

Instructions

1. Start the rice (stove): Rinse 1 cup rice under cold water. Combine with 2 cups water and a pinch of salt in a small saucepan. Bring to a boil, cover, reduce heat to low, and simmer 15 minutes (white) or per package (brown). Turn off heat and let steam, covered.
2. Prep shrimp: If frozen, thaw under cold running water, then pat very dry. Place in a bowl with 1 Tbsp soy sauce and 1 tsp cornstarch; toss and set aside while you prep veg.
3. Prep vegetables and aromatics: Mince ginger and garlic. Trim ends of baby bok choy, keeping cores intact so leaves stay as wedges. Rinse well. Pat dry. Trim snow peas (snap off stem ends and strings if present). Thinly shred about 1 cup cabbage if using.
4. Make stir‑fry sauce: In a small bowl, mix 2 Tbsp soy sauce, 1 Tbsp rice vinegar, 2 tsp brown sugar or honey, 2 Tbsp water, and 1 tsp sesame oil (if using).
5. Optional quick cucumber salad: In another small bowl, toss sliced cucumber with 1 Tbsp rice vinegar, a pinch of salt, and a pinch of sugar. Set aside to lightly pickle.
6. Cook the shrimp (stove): Heat 1 Tbsp neutral oil in a large skillet over medium‑high. Add shrimp in a single layer. Sear 1–2 minutes per side until just pink and opaque. Transfer to a plate; do not overcook.
7. Stir‑fry vegetables: In the same pan, add 1–2 Tbsp oil if needed. Add minced ginger and garlic; stir 30 seconds until fragrant. Add bok choy wedges (cut side down) and shredded cabbage; cook 2–3 minutes, stirring occasionally, until starting to wilt and brown in spots. Add snow peas and 2 Tbsp water; stir‑fry 2 more minutes until crisp‑tender.
8. Sauce and finish: Return shrimp and any juices to the pan. Pour in stir‑fry sauce, tossing to coat. Cook 1–2 minutes until everything is glossy and heated through. Taste and adjust with a splash more soy or vinegar if desired.
9. Serve: Fluff the rice and divide between two bowls. Top with shrimp and vegetables, spooning over extra sauce. Serve with the quick cucumber salad on the side.