Careme Recipes

Ingredients

• Simple Truth™ Natural Bison Sirloin Steak (6 oz) 2 steaks (about 12 oz total) $7.49 sale (reg $8.49)
• Brussels sprouts 12 oz, trimmed and halved $3.99/lb
• Organic Yukon gold potatoes 12 oz (about 2 medium), cut into 1-inch chunks $4.99 / 3 lb bag
• Private Selection® Peruvian Gold sweet onions (or any onion) 1 small, thinly sliced (about 1 cup) $4.99 sale (reg $5.49)
• Garlic (optional) 1 clove, minced (not provided)
• Olive oil 2–3 tbsp, divided
• Butter 1–2 tbsp
• Dijon mustard (optional) 1 tsp
• Beef stock or water 1/2 cup
• Black pepper 1–2 tsp, freshly cracked
• Salt to taste
• Optional: fresh dill 1 tbsp, chopped (nice over potatoes) $2.79

Instructions

1. Prep: Heat oven to 450°F. Put a sheet pan in the oven to preheat (helps sprouts crisp).
2. Prep potatoes: Add potato chunks to a small pot, cover with cold salted water. Bring to a boil on the stove; simmer until very tender, 12–15 minutes.
3. Roast Brussels sprouts: Toss halved sprouts with 1.5 tbsp olive oil, salt, and pepper. Carefully spread on the hot sheet pan cut-side down. Roast 14–18 minutes, flipping once, until browned and crisp-tender.
4. Sear bison: Pat steaks dry. Season generously with salt and lots of cracked black pepper. Heat a skillet on the stove over medium-high with 1 tbsp oil. Sear steaks 2–3 minutes per side for medium-rare (bison is lean—don’t overcook). Transfer to a plate to rest.
5. Make onion-pepper pan sauce: In the same skillet, lower heat to medium. Add sliced onion (and garlic if using) with a small pinch of salt; sauté 3–5 minutes until softened. Add 1/2 cup stock/water and scrape up browned bits. Simmer 2–3 minutes. Swirl in butter and Dijon (if using) to gloss the sauce; taste and adjust salt/pepper.
6. Smash potatoes: Drain potatoes well. Return to pot, add butter (or olive oil), a splash of water/stock, salt, and pepper. Smash with a fork/masher until rustic and creamy. Fold in chopped dill if using.
7. Serve: Plate smashed potatoes, roasted Brussels sprouts, and bison. Spoon onion-pepper sauce over the steaks.

Ingredients

• Fresh Rockfish Fillet Pacific Caught 12 oz, cut into 2-inch pieces $5.99 sale (reg $9.99)
• Organic ginger root 1-inch piece, thinly sliced $5.99/lb
• Organic carrots (bunch) 2 medium, peeled and sliced on a bias $2.99
• Organic Lacinato kale 4–5 leaves, ribs removed, sliced $2.99
• Simple Truth Organic® Sliced Shiitake Mushrooms 5 oz (or use baby bella/white mushrooms) $5.99
• Sweet onion (optional) 1/2 small, thinly sliced $4.99 sale (reg $5.49)
• Soy sauce 2–3 tbsp
• Rice vinegar (or lemon) 1 tbsp
• Sesame oil (optional) 1 tsp
• Water or low-sodium broth 3 cups
• Optional dashi/miso 1 tsp dashi powder OR 1–2 tbsp miso (stir in at the end, off heat)
• Neutral oil 1 tbsp
• Salt & pepper to taste
• Optional starch: cooked rice or quick-cook noodles 2 servings

Instructions

1. Prep: Pat rockfish dry; cut into chunks. Slice ginger, carrots, kale, mushrooms, and onion (if using).
2. Start the broth: In a medium saucepan on the stove, combine water/broth, ginger, soy sauce, and onion. Bring to a gentle simmer.
3. Cook vegetables: Meanwhile, heat a skillet over medium with 1 tbsp neutral oil. Sauté mushrooms 3–4 minutes until they give up moisture and start to brown. Add carrots with a pinch of salt; cook 2–3 minutes. Add kale and a splash of water; cover 1–2 minutes to wilt, then uncover and cook another minute. Divide veggies between two bowls (over rice/noodles if using).
4. Poach the fish: Keep broth at a bare simmer (not a rolling boil). Slide in rockfish pieces and cook 3–5 minutes until just opaque and flakes easily.
5. Finish: Turn off heat. Stir in rice vinegar and sesame oil. If using miso, whisk it with a little hot broth in a small bowl, then stir back into the pot off heat (don’t boil miso). Taste and adjust seasoning.
6. Serve: Ladle fish and broth over the sautéed vegetables (and rice/noodles).

Ingredients

• Kroger® Hardwood Smoked Polska Kielbasa Sausage Pork and Beef Link 14 oz 14 oz, sliced into 1/2-inch coins $3.99 sale (reg $4.99)
• Organic green cabbage 1/2 medium head (about 1–1.25 lb), sliced $2.49/lb
• Peruvian Gold sweet onion (or any onion) 1 medium, sliced $4.99 sale (reg $5.49)
• Simple Truth Organic® Fuji apples (or Fuji apple each) 1 large apple, cored and sliced $4.99 / 2 lb bag
• Simple Truth Organic® red potatoes (or Yukon gold) 12 oz, cut into 1-inch chunks $4.99 / 3 lb bag (red)
• Olive oil 2 tbsp
• Dijon or whole-grain mustard 1.5 tbsp
• Apple cider vinegar 1 tbsp
• Caraway seeds (optional) 1/2 tsp
• Salt & pepper to taste

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan for easy cleanup.
2. Roast potatoes first: Toss potato chunks with 1 tbsp olive oil, salt, and pepper. Roast 15 minutes.
3. Add the rest: In a bowl, toss cabbage, onion, apple slices, and kielbasa with remaining 1 tbsp olive oil, mustard, vinegar, optional caraway, and black pepper. (Go light on salt—kielbasa is salty.)
4. Roast: Pull the pan, push potatoes to one side, add the cabbage-kielbasa mixture in an even layer. Roast 18–22 minutes, tossing once halfway, until cabbage is browned at edges and potatoes are tender.
5. Serve: Taste and adjust with a splash more vinegar or mustard if you like it tangier. Plate straight from the sheet pan.