Careme Recipes

Ingredients

• Salmon Sockeye Fillet (Wild Caught Frozen) 1 lb $13.99 (sale)
• Broccoli Crown (or Organic Broccoli Bunch) 1 large crown/bunch, cut into florets $2.99 (or $3.49)
• Organic Yukon Gold Potatoes ~1 1/4 lb, cut into 1-inch chunks $4.99
• Olive oil 2–3 tbsp
• Salt & black pepper To taste (go lighter for kids)
• Maple syrup 2 tbsp
• Dijon mustard 1 1/2 tbsp
• Garlic (optional) 1 small clove, grated/minced (optional for kids) $2.79

Instructions

1. Heat oven to 425°F. Line a sheet pan.
2. Toss potatoes with 1 1/2 tbsp olive oil, salt, pepper. Roast 20 minutes.
3. Toss broccoli with 1 tbsp olive oil and a pinch of salt. Add to pan, stir potatoes. Roast 12 minutes.
4. Mix glaze: maple syrup + Dijon (+ optional garlic).
5. Push veggies to the sides. Place salmon in the center, brush with glaze.
6. Roast 8–12 minutes until salmon flakes easily (cook time depends on thickness). Brush with any extra glaze and serve.

Ingredients

• Simple Truth™ Natural Bison Sirloin Steak 2 (6 oz) steaks (12 oz total) $7.49 (sale)
• Organic Yukon Gold Potatoes ~1 lb, cut into chunks $4.99
• Kroger® Fresh Trimmed Green Beans Bag 12 oz $4.49
• Peruvian Gold Sweet Onion (or Organic Jumbo Yellow Onion) 1 medium onion, thin-sliced $5.49 (3 lb bag)
• Butter or olive oil 2 tbsp
• Beef broth or water 1/3 cup
• Salt & black pepper To taste

Instructions

1. Boil potatoes in salted water 10–12 minutes until tender; drain and mash with 1 tbsp butter (or olive oil), salt, pepper.
2. While potatoes cook, pat steaks dry and season with salt/pepper.
3. Heat a skillet over medium-high. Add a little oil. Sear steaks 2–4 minutes per side (bison is lean—aim for medium-rare to medium). Remove and rest 5 minutes.
4. In the same skillet, add 1 tbsp butter and sliced onion. Cook 6–8 minutes until soft and lightly browned. Add broth/water; simmer 1–2 minutes and scrape up browned bits. Season to taste.
5. Quick green beans: in a second pan (or after onions), sauté green beans with a bit of oil, salt, pepper, 5–7 minutes until crisp-tender (add a splash of water and cover 1 minute if needed).
6. Serve steak with onion pan sauce, mashed potatoes, and green beans. Slice steak for kids.

Ingredients

• Certified Angus Beef Choice Chuck Steak (or Top Sirloin) ~1 lb $10.39 (sale for chuck)
• Fresh Cut Red and Green Peppers with Onions Fajita Vegetable Mix Mild 16 oz $5.00
• Organic Green Cabbage (or Organic Red Cabbage) ~1/2 small head, thin-sliced $2.49/lb
• Organic Long English Cucumber (optional) 1/2 cucumber, sliced (for cooling crunch) $3.99
• Lime or lemon (optional) 1, cut into wedges
• Olive oil 2 tbsp
• Salt & black pepper To taste
• Tortillas or rice Tortillas for 3 people (or 1 cup cooked rice)

Instructions

1. Preheat grill to medium-high. Pat steak dry; rub with 1 tbsp olive oil, salt, pepper.
2. Grill steak 4–6 minutes per side depending on thickness (target medium). Rest 8–10 minutes, then slice thin against the grain.
3. While steak rests, cook fajita mix: either grill in a grill basket 6–8 minutes or sauté on the stove with 1 tbsp oil until tender-crisp. Season lightly.
4. Make quick slaw: toss sliced cabbage with a pinch of salt, a little pepper, and a squeeze of lime/lemon (optional). Add cucumber slices for extra crunch.
5. Serve build-your-own tacos/bowls: tortilla (or rice), cabbage, peppers/onions, steak. Keep it mild for kids; add hot sauce separately for adults.