Careme Recipes

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) ~12 oz (2 fillets) $6.99/lb (sale)
• Organic Rainbow Chard 1 bunch (about 10–12 oz), stems sliced, leaves chopped $2.99/16 oz
• Simple Truth Organic® Garlic Bulbs 2 cloves, thinly sliced $1.99/3 ct
• Lemon 1 (zest + 2 tbsp juice)
• Capers 1 1/2 tbsp, drained
• Butter 2 tbsp
• Olive oil 1 1/2 tbsp, divided
• Kosher salt 3/4 tsp (plus more to taste)
• Black pepper 1/2 tsp

Instructions

1. Pat rockfish dry. Season both sides with 1/2 tsp kosher salt and 1/2 tsp black pepper.
2. Heat a large skillet (stove) over medium-high. Add 1 tbsp olive oil.
3. Sear fish 3–4 minutes on the first side until well-browned; flip and cook 2–3 minutes more until just cooked through. Transfer to a plate.
4. Lower heat to medium. Add 2 tbsp butter to the same pan and let it foam and turn lightly golden, 1–2 minutes.
5. Stir in capers, lemon zest, and 2 tbsp lemon juice. Swirl 15 seconds; spoon sauce over fish.
6. Wipe out pan quickly if needed. Add remaining 1/2 tbsp olive oil, then sauté chard stems 2 minutes. Add sliced garlic 30 seconds, then add chard leaves and a pinch of salt; cook 2–3 minutes until wilted.
7. Serve fish with the lemon-caper butter and garlicky chard.

Ingredients

• Pacific Cod Fillet Wild Caught (sustainably sourced) ~12 oz, cut into 2-inch pieces $10.99/lb
• Organic Russet Potatoes 10–12 oz, peeled and diced $1.69/lb
• Organic Kale (or Organic Lacinato Kale) 3 packed cups, chopped (in-season in WA) $2.79
• Organic Jumbo Yellow Onion 1/2 medium, diced $1.49/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $1.99/3 ct
• Canned crushed tomatoes 1 cup (or 1/2 can)
• Fish stock or chicken/veg broth 2 cups
• Olive oil 1 tbsp
• Smoked paprika (optional) 1/2 tsp
• Red pepper flakes (optional) pinch
• Kosher salt 3/4 tsp (plus more to taste)
• Black pepper 1/4 tsp
• Lemon 1/2, cut into wedges

Instructions

1. In a pot or Dutch oven (stove), heat 1 tbsp olive oil over medium heat. Add onion and cook 4–5 minutes until softened.
2. Add garlic (and smoked paprika/red pepper flakes if using) and cook 30 seconds.
3. Stir in diced potatoes, crushed tomatoes, broth, 3/4 tsp salt, and pepper. Bring to a simmer, cover, and cook 10–12 minutes until potatoes are nearly tender.
4. Add chopped kale; simmer 2 minutes until it softens.
5. Add cod pieces in a single layer. Simmer gently (don’t boil hard) 4–6 minutes until cod flakes easily.
6. Taste and adjust salt. Serve with lemon wedges to brighten.

Ingredients

• Kroger® Crunchy Jumbo Butterfly Shrimp Frozen 1 package (9 oz) + 3–4 oz extra shrimp if you want it very shrimp-forward (optional) $4.99 (sale)
• Baby Organic Broccoli (or Organic Broccoli Bunch) 10–12 oz, cut into florets $2.99 (or $3.19/lb)
• Organic Cauliflower 8–10 oz, cut into florets $2.49/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $1.99/3 ct
• Organic Jalapeño Peppers (optional) 1 small, thinly sliced $3.99/lb
• Olive oil 2 tbsp
• Chili powder or smoked paprika 1 tsp
• Kosher salt 3/4 tsp, divided
• Black pepper 1/2 tsp
• Lime 1 (zest + juice)
• Honey (optional) 1 tsp

Instructions

1. Heat oven to 450°F. Line a sheet pan.
2. Toss broccoli + cauliflower with 1 1/2 tbsp olive oil, 1/2 tsp salt, pepper, chili powder (or smoked paprika), and minced garlic. Spread on the pan.
3. Roast veggies 12 minutes.
4. Meanwhile, prepare shrimp per package directions. (If using raw shrimp instead of breaded: toss ~12 oz shrimp with 1/2 tbsp oil, pinch of salt, lime zest, and a little chili powder.)
5. Pull the pan, toss veggies, then add shrimp on top in a single layer. Roast until shrimp are hot/crisp (breaded: 8–10 minutes; raw: 5–7 minutes).
6. Finish: squeeze lime juice over everything; add a tiny drizzle of honey if you like sweet-heat. Top with sliced jalapeño if using.
7. Serve as-is or over rice/quinoa if desired.

Ingredients

• Simple Truth® Natural Fresh Chicken Drumsticks ~1.25 lb (about 4 drumsticks) $2.99/lb
• Brussels sprouts 12 oz, trimmed and halved (in-season in WA)
• Organic Yukon Gold Potatoes 12 oz (about 2 medium), cut into 1-inch chunks $3.99/3 lb
• Organic Jumbo Yellow Onion 1/2 medium, sliced $1.49/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, grated or minced $1.99/3 ct
• Dijon or whole-grain mustard 2 1/2 tbsp
• Maple syrup 1 1/2 tbsp
• Apple cider vinegar 1 tbsp
• Olive oil 2 1/2 tbsp, divided
• Smoked paprika 1 tsp
• Black pepper 1/2 tsp
• Kosher salt 1 tsp, divided (plus more to taste)

Instructions

1. Heat oven to 425°F. Set a rack in the upper third. Line a sheet pan with foil for easy cleanup.
2. Prep potatoes and sprouts: cut 12 oz Yukon gold potatoes into 1-inch chunks; trim and halve 12 oz Brussels sprouts; slice 1/2 medium onion.
3. Season the veg: toss the potatoes, Brussels sprouts, and onion with 1 1/2 tbsp olive oil, 1/2 tsp kosher salt, and 1/2 tsp black pepper. Spread out on the sheet pan, leaving space for chicken.
4. Make the glaze: in a bowl, whisk 2 1/2 tbsp mustard, 1 1/2 tbsp maple syrup, 1 tbsp apple cider vinegar, 2 grated garlic cloves, 1 tsp smoked paprika, and 1 tbsp olive oil.
5. Coat the chicken: pat ~1.25 lb chicken drumsticks dry. Rub all over with the glaze and place on the pan (skin-side up where possible).
6. Roast 20 minutes. Pull the pan, flip/turn the veg for even browning, and brush any remaining glaze over the drumsticks.
7. Roast 15–20 minutes more, until the thickest drumstick hits 175°F and the potatoes are tender and browned. If you want extra-crispy skin, broil 1–2 minutes at the end (watch closely).
8. Rest chicken 5 minutes. Taste veg and add a pinch more salt if needed. Serve drumsticks with Brussels sprouts + potatoes and the sticky pan juices spooned over top.

Ingredients

• Choice Beef Chuck Roast ~1.25 lb $8.99–$8.99/lb (varies on list)
• Organic Carrots Bunch 2 medium carrots, peeled and cut into 1-inch chunks $2.50
• Organic Jumbo Yellow Onions 1/2 large onion, sliced $1.49/lb
• Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, halved $3.50 (sale)
• Tomato paste 2 tbsp
• Beef stock 1 1/2 cups
• Dry red wine (or extra stock) 1/2 cup
• Worcestershire sauce 1 tbsp
• Bay leaf 1
• Dried thyme 1 tsp (or 1 tbsp fresh if you have it)
• Kosher salt 1 tsp (plus more to taste)
• Black pepper 1/2 tsp
• Organic Russet Potatoes 1 to 1 1/4 lb, peeled and cut into 2-inch chunks $1.69/lb
• Milk (or broth) 1/4 cup (more as needed)
• Butter or olive oil 2 tbsp
• Optional: parsley or chives 1 tbsp, chopped

Instructions

1. Prep the beef: pat ~1.25 lb chuck roast dry and season with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Optional but worth it (stove step, 8 minutes): heat a skillet over medium-high with 1 tbsp oil. Sear chuck roast 3–4 minutes per side until browned. (If you’re slammed, you can skip searing and still get good results.)
3. Build the slow cooker: add 1/2 sliced onion, 2 chopped carrots, and 8 oz halved baby bella mushrooms to the slow cooker. Place the chuck roast on top.
4. Mix the braising liquid: whisk 1 1/2 cups beef stock, 1/2 cup red wine (or more stock), 2 tbsp tomato paste, 1 tbsp Worcestershire, 1 bay leaf, and 1 tsp dried thyme. Pour over the roast and vegetables.
5. Cook: cover and cook on LOW 7–8 hours or HIGH 4–5 hours, until the beef shreds easily.
6. Make mashed potatoes near the end: peel and chunk 1 to 1 1/4 lb russet potatoes. Boil in salted water until very tender, 15–18 minutes. Drain well.
7. Mash: mash potatoes with 2 tbsp butter (or olive oil) and 1/4 cup milk (add more as needed). Season with salt and pepper to taste.
8. Finish the beef: remove bay leaf. Shred or slice the roast. If the sauce is thin, ladle some into a small pot and simmer 5–8 minutes to reduce, or stir in a quick slurry (1 tsp cornstarch + 1 tbsp cold water) and cook until glossy.
9. Serve: spoon mash onto plates, top with beef and plenty of mushroom-carrot gravy. Finish with 1 tbsp chopped parsley/chives if you’ve got it.