Careme Recipes

Location: Fred Meyer - Bellevue (2041 148Th Ave Ne)

Lemon-Garlic Manila Clam & Kale Spaghetti (PNW-Italian, Stove • ~30 min)

Briny, sweet Manila clams meet silky ribbons of fall kale in a bright lemon-garlic sauce, finished with crunchy herbed breadcrumbs. It’s a cozy, restaurant-worthy weeknight pasta that celebrates the PNW coast and autumn greens—on the table in about 30 minutes.

Ingredients

  • Live Manila Clams (sustainably sourced) 1 lb, scrubbed $6.99/lb
  • Spaghetti 8 oz
  • Organic Lacinato Kale 1/2 bunch (about 4 cups), stems removed, finely sliced $2.79/each
  • Organic Garlic 4 cloves, minced $6.99/lb
  • Dry white wine 1/2 cup
  • Lemon 1, zested and juiced
  • Red pepper flakes 1/2 tsp (to taste)
  • Olive oil 3 tbsp, divided
  • Unsalted butter 2 tbsp
  • Panko breadcrumbs 1/2 cup
  • Organic Italian Parsley 2 tbsp, finely chopped $1.99/each
  • Kosher salt & black pepper to taste

Instructions

  1. Purge clams (optional but recommended): Soak clams in a bowl of cold, well-salted water 20 minutes. Rinse and drain.
  2. Make crunchy topping: Heat 1 tbsp olive oil in a small pan over medium. Add panko, lemon zest, a pinch of salt and pepper; toast 2–3 min until golden. Stir in parsley; set aside.
  3. Boil pasta: Salt a pot of water and cook spaghetti until just shy of al dente. Reserve 3/4 cup pasta water; drain.
  4. Cook clams: In a large deep skillet, warm 2 tbsp olive oil over medium. Add garlic and red pepper flakes; cook 30 seconds. Add clams and wine; cover and steam 4–6 minutes until clams open (discard any that stay closed).
  5. Finish sauce: Add kale and butter to skillet; toss until kale wilts, 1–2 minutes. Add drained pasta, lemon juice, and 1/3–1/2 cup pasta water; toss vigorously until glossy and saucy. Season to taste.
  6. Serve: Divide pasta and clams between bowls. Top with herbed breadcrumbs and extra lemon if desired.

Health notes: About 650–700 kcal per serving. High-protein shellfish, leafy greens, and olive oil; moderate carbs. Contains gluten, dairy, and shellfish.

Drink pairing: Crisp Pinot Grigio or a dry Washington Riesling.

Greek-Style Grilled Swordfish with Lemon-Oregano + Foil-Packet Potatoes & Green Beans (Grill • ~35–40 min)

Buttery, meaty swordfish gets a quick lemon-oregano marinade and a hard sear on the grill. Foil-pack potatoes and green beans cook alongside for an herby, garlicky side with almost no cleanup.

Ingredients

  • Swordfish Steak Wild Caught (sustainably sourced) 12–14 oz (1 large steak) sale $7.99/lb
  • Organic Russet Potatoes 1 lb, sliced 1/4-inch $1.69/lb
  • Fresh Green Beans - Bag 8 oz, trimmed $2.19/lb
  • Lemon 1–2 (zest 1, juice both)
  • Organic Garlic 3 cloves, minced $6.99/lb
  • Dried oregano 2 tsp
  • Olive oil 3 tbsp, divided
  • Kosher salt & black pepper to taste
  • Organic Italian Parsley (optional) 2 tbsp, chopped $1.99/each

Instructions

  1. Preheat grill to medium-high (450°F).
  2. Marinate fish: Whisk 2 tbsp olive oil, lemon juice/zest, garlic (half), oregano, salt, and pepper. Coat swordfish; marinate 10–15 minutes while you prep sides.
  3. Start foil-pack: Microwave potato slices 4 minutes (or parboil 8 minutes) until just tender. Toss with remaining 1 tbsp olive oil, remaining garlic, salt, and pepper. Place on a large double layer of foil; top with green beans and a few lemon slices. Seal tightly.
  4. Grill sides: Place foil-pack on grill, seam-side up. Grill 15–20 minutes, flipping once, until potatoes are tender and beans crisp-tender.
  5. Grill fish: Oil grates. Grill swordfish 3–4 minutes per side (thickness-dependent) until just opaque and juicy (internal 130–135°F). Rest 2 minutes.
  6. Serve: Open foil-pack; toss with parsley. Plate swordfish with potatoes and green beans; finish with extra lemon.

Health notes: About 600–700 kcal per serving. High-protein, veggie-forward, gluten-free. Note: swordfish can be high in mercury—enjoy occasionally.

Drink pairing: Assyrtiko, Sauvignon Blanc, or a light pilsner.

Moroccan-Spiced Lamb Chops with Roasted Kabocha & Cilantro-Lemon Yogurt (Oven • ~40–45 min)

Warmed with cumin, coriander, paprika, and a whisper of cinnamon, these juicy lamb chops roast alongside caramelized kabocha wedges. A cool cilantro-lemon yogurt ties it together for a fast, cozy, North African–inspired sheet-pan dinner.

Ingredients

  • Simple Truth® Natural Lamb Loin Chops 0.9–1 lb (about 4 chops), patted dry sale $13.49/lb
  • Kabocha Squash ~1.5 lb, seeded and cut into 1-inch wedges (skin on) $1.29/lb
  • Organic Garlic 3 cloves, minced (divided) $6.99/lb
  • Ground cumin 1 tsp
  • Ground coriander 1 tsp
  • Smoked or sweet paprika 1 tsp
  • Ground cinnamon 1/4 tsp
  • Olive oil 3 tbsp, divided
  • Kosher salt & black pepper to taste
  • Plain Greek yogurt 1/2 cup
  • Lemon 1 (zest and 1–2 tsp juice)
  • Organic Cilantro Small handful (2 tbsp chopped + extra leaves for garnish) $1.39/bunch
  • Honey (optional) 1 tsp

Instructions

  1. Heat oven to 425°F. Line a sheet pan with parchment.
  2. Season squash: Toss kabocha with 1.5 tbsp olive oil, 1/2 tsp salt, pepper, and 1/2 tsp paprika. Spread on pan and roast 15 minutes.
  3. Spice lamb: Mix cumin, coriander, remaining paprika, cinnamon, 1 minced garlic clove, 1 tbsp olive oil, 1/2 tsp salt, and pepper into a paste. Rub all over lamb chops.
  4. Add lamb to pan: Flip squash, scoot to sides, and place chops in center. Roast 8–12 minutes to desired doneness (135°F for medium). Broil 1–2 minutes for extra color if needed. Rest 5 minutes.
  5. Make yogurt sauce: Stir yogurt with lemon zest/juice, remaining garlic, cilantro, pinch of salt, pepper, and honey (optional).
  6. Serve: Plate chops with caramelized squash. Spoon over cilantro-lemon yogurt and garnish with extra cilantro.

Health notes: About 700–800 kcal per serving. Protein- and iron-rich; fiber and beta-carotene from squash; moderate saturated fat; gluten-free.

Drink pairing: Côtes du Rhône GSM blend or a malty amber ale.

Shopping list
  • Live Manila Clams (sustainably sourced) 1 lb, scrubbed
  • Spaghetti 8 oz
  • Organic Lacinato Kale 1/2 bunch (about 4 cups), stems removed, finely sliced
  • Organic Garlic 4 cloves, minced, 3 cloves, minced, 3 cloves, minced (divided)
  • Dry white wine 1/2 cup
  • Lemon 1, zested and juiced, 1–2 (zest 1, juice both), 1 (zest and 1–2 tsp juice)
  • Red pepper flakes 1/2 tsp (to taste)
  • Olive oil 3 tbsp, divided, 3 tbsp, divided, 3 tbsp, divided
  • Unsalted butter 2 tbsp
  • Panko breadcrumbs 1/2 cup
  • Organic Italian Parsley 2 tbsp, finely chopped
  • Kosher salt & black pepper to taste, to taste, to taste
  • Swordfish Steak Wild Caught (sustainably sourced) 12–14 oz (1 large steak)
  • Organic Russet Potatoes 1 lb, sliced 1/4-inch
  • Fresh Green Beans - Bag 8 oz, trimmed
  • Dried oregano 2 tsp
  • Organic Italian Parsley (optional) 2 tbsp, chopped
  • Simple Truth® Natural Lamb Loin Chops 0.9–1 lb (about 4 chops), patted dry
  • Kabocha Squash ~1.5 lb, seeded and cut into 1-inch wedges (skin on)
  • Ground cumin 1 tsp
  • Ground coriander 1 tsp
  • Smoked or sweet paprika 1 tsp
  • Ground cinnamon 1/4 tsp
  • Plain Greek yogurt 1/2 cup
  • Organic Cilantro Small handful (2 tbsp chopped + extra leaves for garnish)
  • Honey (optional) 1 tsp

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Planned by Careme.