Careme Recipes

Ingredients

• Coho salmon fillets, skin-on 2 fillets (about 6 oz each)
• Unsalted butter 2 tbsp, softened
• Lemon 1 (zest + wedges for serving)
• Simple Truth Organic Baby Dill 2 tbsp, finely chopped $2.79 / 0.5 oz container
• Simple Truth Organic Garlic Bulbs 2 cloves, grated $2.79 / 3 ct
• Organic Yukon Gold Potatoes 1 lb (small potatoes if possible) ~$4.99 / 3 lb bag
• Kroger Brussels Sprouts Halves 12 oz $3.99 / 12 oz
• Large Fuji apple 1 medium, cored and sliced $1.99 / lb
• Olive oil 3 tbsp, divided
• Kosher salt & black pepper To taste
• Red pepper flakes (optional) Pinch

Instructions

1. Heat oven to 450°F. Line two sheet pans with parchment. Set a medium pot of salted water to boil.
2. Make lemon‑dill butter: in a small bowl mix softened butter, lemon zest, dill, and grated garlic. Reserve.
3. Par‑cook potatoes: halve (or quarter if large) and boil until just tender when pierced, 12–15 minutes. Drain well.
4. Roast Brussels & apple: toss Brussels sprout halves and apple slices with 1½ tbsp olive oil, salt, pepper, and a pinch of red pepper flakes. Spread on a sheet pan and roast 18–20 minutes, tossing once, until caramelized.
5. Start potatoes: transfer drained potatoes to the second sheet pan. Gently smash each with the bottom of a glass (about ½-inch thick). Drizzle with 1 tbsp olive oil, season with salt and pepper, and roast 10–15 minutes until edges are crisp.
6. Season salmon with salt and pepper. Place skin‑side down on an oiled corner of the potato pan or on a small third pan. Dot each fillet with half the lemon‑dill butter.
7. Roast salmon 10–12 minutes until just opaque and 120–125°F in the center (slightly translucent for medium).
8. Finish and serve: squeeze a little lemon over the crispy potatoes, mound salmon with any melted butter from the pan, and plate alongside the Brussels‑apple mix. Garnish with extra dill and lemon wedges.

Ingredients

• Simple Truth Natural Ground Lamb 8 oz $9.99 / lb (sale; reg $11.99)
• Simple Truth Organic Whole Baby Bella Mushrooms 8 oz, sliced $4.49 / 8 oz
• Organic Kale 3 packed cups, chopped (about 4 oz) $2.99 / 16 oz
• Organic Jumbo Yellow Onion 1 small, finely diced $2.19 / lb
• Simple Truth Organic Garlic Bulbs 3 cloves, minced $2.79 / 3 ct
• Crushed tomatoes (canned) 1 can (14–15 oz)
• Tomato paste 1 tbsp
• Dry red wine (optional) ¼ cup
• Olive oil 2 tbsp
• Dried oregano 1 tsp
• Ground cinnamon ⅛ tsp (pinch)
• Red pepper flakes ¼ tsp, to taste
• Bay leaf 1
• Kosher salt & black pepper To taste
• Pappardelle (or wide pasta) 6 oz dry
• Parmesan cheese ¼ cup, finely grated
• Lemon (optional) Zest to finish

Instructions

1. Prep produce: slice mushrooms, chop kale, dice onion, mince garlic. Put a large pot of salted water on to boil for pasta.
2. Brown lamb: heat 1 tbsp olive oil in a wide skillet over medium‑high. Add lamb, ½ tsp salt, and pepper. Cook 4–5 minutes, breaking up, until browned. Spoon off excess fat if needed.
3. Build the ragù: add remaining 1 tbsp olive oil, onions, and mushrooms. Cook 5–6 minutes until mushrooms release liquid and brown. Stir in garlic and tomato paste; cook 1 minute.
4. Deglaze with red wine (if using), scraping up browned bits. Add crushed tomatoes, oregano, cinnamon, red pepper flakes, bay leaf, and chopped kale. Bring to a simmer, then reduce heat and cook gently 15–20 minutes, stirring occasionally, until thick and glossy. Adjust salt and pepper.
5. Cook pasta while sauce simmers: boil pappardelle until just al dente. Reserve ½ cup pasta water, then drain.
6. Finish: remove bay leaf. Toss pasta with the ragù, loosening with splashes of reserved pasta water until it clings silkily.
7. Serve: divide between warm bowls, top with Parmesan and a little lemon zest if you like.

Ingredients

• Pork Shoulder (Boston Butt), bone‑in About 1 lb piece (trim around bone to yield ~¾ lb meat), cut into ¾‑inch cubes $2.49 / lb (sale; reg $4.79)
• Organic Butternut Squash 1 lb, peeled and ¾‑inch diced $1.99 / lb
• Organic Leeks (bunch) 1 medium leek, white & light green parts sliced $5.49 / lb bunch
• Simple Truth Organic Garlic Bulbs 3 cloves, minced $2.79 / 3 ct
• Organic Kale 2 packed cups, chopped $2.99 / 16 oz
• Cannellini (white) beans, canned 1 can (15 oz), drained and rinsed
• Low‑sodium chicken stock 2 cups
• Tomato paste 1 tbsp
• Olive oil 1½ tbsp
• Dried thyme (or 3 fresh sprigs) 1 tsp dried
• Bay leaf 1
• Apple cider vinegar 1 tbsp
• Kosher salt & black pepper To taste
• Chopped parsley (optional) 1 tbsp for serving

Instructions

1. Prep: trim pork and cut into ¾‑inch cubes. Peel and dice squash. Slice leek (rinse well to remove grit). Mince garlic and chop kale.
2. Brown pork: heat 1 tbsp olive oil in a medium heavy pot over medium‑high. Pat pork dry, season with ¾ tsp salt and pepper, and brown in two quick batches, 2–3 minutes per batch. Transfer to a bowl.
3. Sauté aromatics: add ½ tbsp olive oil to the pot. Add leeks with a pinch of salt; cook 3–4 minutes until soft. Stir in garlic and thyme; cook 30 seconds.
4. Build the stew: stir in tomato paste, then add stock, browned pork (and any juices), diced butternut, and bay leaf. Bring to a boil, then reduce to a lively simmer. Cook uncovered 20–25 minutes, stirring occasionally, until pork is tender and squash is soft.
5. Finish: stir in beans and kale; simmer 5 minutes more until kale is tender. Add apple cider vinegar, then taste and adjust salt and pepper.
6. Rest and serve: let sit 5 minutes to meld flavors. Ladle into warm bowls and garnish with parsley. Great with a slice of crusty bread.