Careme Recipes

Ingredients

• Certified Angus Beef Tri Tip Steak (2 steak per pack) ~1 lb $7.99 sale (reg $14.99)
• Organic Yukon Gold Potatoes (3 lb bag) 3/4 lb (about 2 medium) $4.99
• Organic Lacinato Kale 1/2 bunch (about 4 packed cups sliced) $2.99
• Fresh Large Bartlett Pear - Each 1 pear $1.99 sale (reg $2.99)
• Organic Jumbo Yellow Onion 1/2 small onion, thin-sliced $2.19/lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $2.79
• Olive oil 2 1/2 tbsp, divided
• Butter 1 tbsp
• Dijon mustard 1 tsp
• Red wine or beef broth 1/2 cup
• Apple cider vinegar or lemon juice 1 tsp
• Salt & black pepper to taste
• Optional: fresh thyme/rosemary 1 tsp

Instructions

1. Heat oven to 425°F. Pat tri-tip dry; season generously with salt/pepper (and optional thyme/rosemary).
2. Cut Yukon Golds into 3/4-inch chunks. Toss with 1 tbsp olive oil, salt, pepper. Roast on a sheet pan 25–35 minutes, flipping once, until browned and tender.
3. Heat a heavy skillet over medium-high. Add 1 tbsp olive oil. Sear tri-tip 3–4 minutes per side until deeply browned; cook to 130–135°F internal for medium-rare. Rest on a plate 5–10 minutes.
4. In the same skillet, add butter and onion; cook 2–3 minutes. Add garlic; cook 30 seconds.
5. Dice pear; add with a pinch of salt. Cook 2 minutes.
6. Deglaze with wine/broth, scraping browned bits. Simmer 3–5 minutes to slightly thicken. Stir in Dijon and vinegar/lemon; season to taste.
7. Sauté kale in 1/2 tbsp olive oil with a pinch of salt and a splash of water; cover 2 minutes, then uncover and cook 2 minutes more.
8. Slice tri-tip against the grain. Serve with roasted potatoes, kale, and pear-onion sauce.

Ingredients

• Extra Large Shrimp Cooked 26/30 Tail On (fresh service case) ~3/4–1 lb (peeled; tails optional) $8.99 sale (reg $14.99)
• Simple Truth Organic® Sliced White Mushrooms (8 oz) 8 oz $3.99
• Simple Truth Organic® Baby Dill (0.5 oz) 2 tbsp chopped $2.79
• Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, minced $2.79
• Organic Jumbo Yellow Onion 1/2 onion, finely chopped $2.19/lb
• Pasta (linguine/spaghetti) 6 oz dry
• Butter 1 tbsp
• Olive oil 1 tbsp
• White wine (or broth) 1/2 cup
• Heavy cream (or half-and-half) 1/2 cup
• Lemon (or lemon juice) 1/2 lemon
• Salt, black pepper, crushed red pepper (optional) to taste

Instructions

1. Bring a pot of salted water to a boil. Cook pasta until al dente; reserve 1/2 cup pasta water, then drain.
2. Meanwhile, in a large skillet over medium heat, melt butter with olive oil. Add onion and cook 3 minutes until softened.
3. Add mushrooms and a pinch of salt; cook 6–8 minutes until they give up liquid and begin to brown.
4. Add garlic (and a pinch of red pepper if using); cook 30 seconds.
5. Deglaze with white wine; simmer 2 minutes.
6. Stir in cream; simmer 2–3 minutes to lightly thicken. Add a splash of pasta water if needed for a silky sauce.
7. Add cooked shrimp just to warm through (1–2 minutes). Squeeze in lemon, then stir in chopped dill. Season with salt/pepper to taste.
8. Toss in pasta until coated. Serve immediately.

Ingredients

• Fresh Atlantic Whole Salmon Fillet Farm Raised ~3/4–1 lb (2 portions) $11.99 sale (reg $12.99)
• Organic Butternut Squash ~1.5 lb (about 1 small squash) $1.99/lb
• Private Selection® Peruvian Gold Sweet Onion 3 lb Bag 1 medium onion $5.49
• Dijon mustard 1 1/2 tbsp
• Maple syrup (or honey) 1 tbsp
• Olive oil 2 tbsp, divided
• Apple cider vinegar or lemon juice 1 tsp
• Salt & black pepper to taste
• Optional: smoked paprika 1/2 tsp
• Optional: thyme/rosemary 1 tsp

Instructions

1. Heat oven to 425°F. Line a sheet pan.
2. Peel and cube butternut squash into 1-inch pieces. Slice onion into 1/2-inch wedges.
3. Toss squash and onion with 1 1/2 tbsp olive oil, salt, pepper (and optional paprika/thyme). Roast 20 minutes, flipping once halfway.
4. Mix glaze: Dijon + maple + vinegar/lemon + 1/2 tbsp olive oil + pinch of salt/pepper.
5. Push veggies to one side. Place salmon on the pan, skin-side down if applicable. Brush generously with glaze.
6. Return to oven and roast 10–14 minutes (depending on thickness) until salmon flakes and reaches ~125–130°F for medium, ~140°F for well-done.
7. Serve salmon with roasted squash and onion. Spoon any extra pan juices over top.

Ingredients

• Certified Angus Beef Tri Tip Steak (2 steak per pack) ~1 lb $7.99 sale (reg $14.99)
• Organic Yukon Gold Potatoes (3 lb bag) 3/4 lb (about 2 medium) $4.99
• Organic Lacinato Kale 1/2 bunch (about 4 packed cups sliced) $2.99
• Fresh Large Bartlett Pear 1 pear $1.99 sale (reg $2.99)
• Organic Jumbo Yellow Onion 1/2 small onion, thin-sliced $2.19/lb
• Simple Truth Organic Garlic Bulbs (3 ct) 2 cloves, minced $2.79
• Olive oil 2 1/2 tbsp, divided
• Butter 1 tbsp
• Dijon mustard 1 tsp
• Red wine or beef broth 1/2 cup
• Apple cider vinegar or lemon juice 1 tsp
• Salt & black pepper to taste
• Optional: fresh thyme/rosemary 1 tsp

Instructions

1. Prep: Heat oven to 425°F. Pat tri-tip dry; season generously with salt and pepper (and optional thyme/rosemary).
2. Prep potatoes: Cut Yukon Golds into 3/4-inch chunks. Toss with 1 tbsp olive oil, salt, pepper. Spread on a sheet pan cut-side down.
3. Oven: Roast potatoes 25–35 minutes, flipping once, until browned and tender.
4. Stove (sear steak): Heat a heavy skillet over medium-high. Add 1 tbsp olive oil. Sear tri-tip 3–4 minutes per side until deeply browned.
5. Finish steak: Reduce heat to medium. Continue cooking, turning as needed, until 130–135°F internal for medium-rare (typically 4–8 minutes more depending on thickness). Transfer to a plate to rest.
6. Pan sauce: In the same skillet, add butter and sliced onion; cook 2–3 minutes. Add minced garlic; cook 30 seconds.
7. Add pear: Dice pear (leave skin on). Add to pan with a pinch of salt; cook 2 minutes.
8. Deglaze: Add red wine or broth, scraping up browned bits. Simmer 3–5 minutes until slightly syrupy. Stir in Dijon and vinegar/lemon. Taste and adjust salt/pepper.
9. Kale side: While sauce simmers, in a second pan (or after sauce is done), sauté sliced kale in 1/2 tbsp olive oil with a pinch of salt and a splash of water. Cover 2 minutes to steam, then uncover and cook 2 minutes more until tender and glossy.
10. Serve: Slice tri-tip against the grain. Spoon pear-onion pan sauce over. Plate with roasted potatoes and sautéed kale.

Ingredients

• Simple Truth® Natural Lamb Shoulder ~1 lb, cut into 1 1/2-inch chunks $10.99 sale (reg $12.99)
• Organic Cauliflower 1 large head (about 1.5–2 lb) $2.99
• Organic Green Cabbage ~1/2 small head, thin-sliced $2.49/lb
• Organic Jumbo Yellow Onion 1/2 onion, diced $2.19/lb
• Simple Truth Organic Garlic Bulbs (3 ct) 3 cloves, minced $2.79
• Simple Truth Organic® Roma Tomatoes (16 oz) OR canned crushed tomatoes 2 roma tomatoes, grated/chopped (or 1 cup crushed tomatoes) $3.99 (if using fresh)
• Olive oil 1 1/2 tbsp
• Chicken or beef broth (or water) 1 1/2 cups
• Paprika 1 tsp
• Ground cumin 1/2 tsp
• Bay leaf (optional) 1
• Salt & black pepper to taste
• Butter or olive oil (for mash) 1 tbsp
• Milk or yogurt (optional for mash) 2 tbsp
• Vinegar (apple cider or red wine) 1 tbsp
• Optional: chopped parsley 1 tbsp

Instructions

1. Prep: Pat lamb dry; season with salt, pepper, paprika, and cumin.
2. Stove (brown lamb): Heat a Dutch oven or deep skillet over medium-high. Add olive oil and brown lamb on all sides, 5–7 minutes total. Transfer lamb to a plate.
3. Build braise: Lower heat to medium. Add onion with a pinch of salt; cook 3 minutes. Add garlic; cook 30 seconds.
4. Add tomato: Stir in chopped/grated romas (or crushed tomatoes). Cook 2 minutes to concentrate.
5. Braise: Return lamb to pot. Add broth and bay leaf (optional). Bring to a simmer, cover, and cook 25–35 minutes, stirring occasionally, until lamb is tender and sauce is slightly thick. If it reduces too fast, add a splash of water.
6. Cauliflower mash: While lamb braises, cut cauliflower into florets. Simmer in salted water 10–12 minutes until very tender; drain well. Mash with butter/olive oil and optional milk/yogurt; season with salt and pepper.
7. Quick slaw: Toss sliced cabbage with vinegar, a pinch of salt, and a drizzle of olive oil. Let sit 10 minutes; taste and adjust.
8. Finish: Taste lamb sauce for salt/pepper. If you want it thicker, simmer uncovered 2–3 minutes. Optional parsley to finish.
9. Serve: Spoon mashed cauliflower onto plates, top with lamb and sauce, and serve with crunchy cabbage slaw alongside.