Careme Recipes

Ingredients

• Red Shrimp 16/25 (peeled, deveined) 12 oz (about 3/4 lb) $6.99/lb (sale)
• Organic Butternut Squash 1 lb, peeled and 1/2-inch cubes $1.49/lb (sale)
• Fresh Tomatillos 1/2 lb (4–5 medium), husked and rinsed $2.99/lb
• Organic Cilantro 1/2 bunch, chopped $1.99/bunch
• Green Onions 2 stalks, thinly sliced $1.50/bunch
• Organic Garlic 3 cloves, minced (divided) $6.99/lb
• Organic Red Leaf Lettuce 2 cups, thinly sliced $3.49 each
• Corn tortillas 6–8 small
• Lime 2, juiced (zest 1)
• Chili powder 1 tsp
• Ground cumin 1/2 tsp
• Smoked paprika 1/2 tsp
• Olive oil 3 tbsp, divided
• Salt & black pepper To taste

Instructions

1. Heat oven to 425°F. Toss butternut cubes with 1.5 tbsp olive oil, salt, and pepper on a sheet pan. Roast 18–22 minutes, flipping once, until caramelized and tender.
2. Make quick tomatillo salsa: Roughly chop tomatillos. In a small skillet over medium with 1 tsp oil, sauté half the garlic (1–1.5 cloves) 30 seconds, add tomatillos and a pinch of salt; cook 4–5 minutes until softened and saucy. Off heat stir in half the cilantro, half the green onions, and juice of 1/2 lime. Adjust salt.
3. Season shrimp: Pat dry. Toss with lime zest, remaining garlic, chili powder, cumin, smoked paprika, 1/2 tsp salt, and 1 tbsp olive oil.
4. Cook shrimp: Heat a large skillet over medium-high. Sear shrimp 1.5–2 minutes per side until just opaque. Squeeze over juice of 1/2 lime.
5. Warm tortillas in a dry skillet or wrapped in foil in the oven for 2–3 minutes.
6. Assemble: Fill tortillas with lettuce, roasted squash, shrimp, spoonfuls of tomatillo salsa, remaining green onions and cilantro. Serve with remaining lime wedges.

Ingredients

• Fresh Rockfish Fillet (Pacific caught) 3/4 lb, cut into 2 portions $6.99/lb (sale)
• Organic Acorn Squash 1 lb, seeded and cut into 1/2-inch wedges $1.49/lb (sale)
• Fresh Green Beans (bag) 3/4 lb, trimmed $3.69/lb
• Son Premium Fish Sauce 17 oz 2 tbsp $8.99
• Brown sugar 1.5 tbsp
• Lime 1, juice and zest
• Organic Ginger Root 1 tbsp, finely grated $5.99/lb
• Organic Garlic 2 cloves, minced $6.99/lb
• Green Onions 2 stalks, thinly sliced $1.50/bunch
• Soy sauce (optional) 1 tsp, to taste
• Sesame oil 1 tsp (for beans)
• Neutral oil (or olive oil) 2.5 tbsp, divided
• Salt & black pepper To taste
• Sesame seeds (optional) 1 tsp

Instructions

1. Heat oven to 425°F. Toss acorn squash with 1 tbsp oil, salt, and pepper on a sheet pan. Roast 20–25 minutes, flipping halfway, until caramelized and tender.
2. Add green beans to a second pan; toss with 1 tbsp oil, salt, and pepper. Roast 12–15 minutes until blistered, then toss with 1 tsp sesame oil and half the green onions.
3. Make caramel glaze (stovetop): In a small saucepan over medium, stir brown sugar with 1 tbsp water until dissolved and bubbling (1–2 minutes). Off heat, whisk in fish sauce, lime juice and zest, ginger, garlic, and optional soy. Return to low heat 30 seconds to thicken slightly. Set aside.
4. Set oven to broil (high). Pat rockfish dry, lightly oil, and place on a foil-lined pan. Brush fish generously with glaze. Broil 5–7 minutes (distance 6 inches from element) until fish flakes and edges caramelize; brush once more midway. Reserve extra glaze for drizzling.
5. Plate fish with squash and beans. Spoon any remaining glaze over fish, garnish with remaining green onions and sesame seeds.

Ingredients

• Pork Boneless Loin Roast 0.8 lb, sliced into 4 thin cutlets $3.99/lb (sale)
• Organic Yellow Potatoes 1 lb, cut into 1-inch chunks $2.49/lb
• Organic Lacinato Kale 1/2 bunch (about 4 cups, ribbed and chopped) $2.99 each
• Green Onions 2 stalks, thinly sliced $1.50/bunch
• Eggs 1 large, beaten
• All-purpose flour 1/2 cup
• Breadcrumbs (panko preferred) 3/4 cup
• Neutral oil (for shallow fry) 1/3 cup (use as needed)
• Dijon or whole-grain mustard 2 tbsp, plus more for serving
• Apple cider vinegar or lemon juice 1.5 tbsp
• Olive oil 2 tbsp
• Salt & black pepper To taste
• Optional lemon wedges For serving

Instructions

1. Boil potatoes: Place potatoes in salted cold water, bring to a boil, and simmer 10–12 minutes until just tender. In last 2 minutes, add chopped kale to blanch. Drain well.
2. Make warm mustard dressing: In a large bowl whisk mustard, vinegar/lemon, 2 tbsp olive oil, a pinch of salt and pepper. Toss hot potatoes and kale with dressing and fold in green onions. Cover to keep warm.
3. Prep pork: Split loin into 4 thin cutlets (about 1/4–1/3 inch). Pound gently between plastic to even thickness. Season both sides with salt and pepper.
4. Bread pork: Dredge cutlets in flour, dip in beaten egg, then coat in breadcrumbs; press to adhere.
5. Cook pork (stove): Heat 1/4 inch neutral oil in a large skillet over medium to medium-high. Fry cutlets 2–3 minutes per side until deeply golden and cooked through (145°F). Drain briefly on a rack or paper towel; season with a pinch of salt.
6. Serve schnitzel with warm potato–kale salad and lemon wedges and extra mustard on the side.