Careme Recipes

Ingredients

• Beef Chuck Bone In Flanken Style Short Ribs 1 lb $8.99 sale (was $12.99)
• Organic Russet Potatoes 1 lb (about 2 medium)
• Cal-Organic Organic Rainbow Carrots (bunch) 1 bunch (about 10–12 oz carrots), peeled if needed
• Organic Jumbo Yellow Onion 1 small (or 1/2 large), sliced
• Simple Truth Organic Garlic Bulbs 2 cloves, minced
• Tomato paste (pantry) 1 tbsp
• Beef stock or water (pantry) 1 1/2 cups
• Red wine or extra stock (optional, pantry) 1/2 cup
• Olive oil (pantry) 1–2 tbsp
• Butter (optional, pantry) 1 tbsp
• Flour (optional, pantry) 1 tsp (to thicken gravy)
• Salt & black pepper (pantry) to taste
• Dried thyme or rosemary (pantry) 1/2 tsp
• Bay leaf (optional, pantry) 1

Instructions

1. Prep: Heat oven to 425°F. Pat ribs dry; season generously with salt and pepper. Cut carrots into 3–4 inch lengths. Peel potatoes and cut into 1-inch chunks; keep in cold water.
2. Sear: Heat an oven-safe Dutch oven or deep skillet on the stove over medium-high with 1 tbsp oil. Brown ribs well, 2–3 minutes per side. Transfer ribs to a plate.
3. Build braise: Lower heat to medium. Add onion with a pinch of salt; cook until lightly browned, 4–5 minutes. Add garlic and tomato paste; cook 1 minute. Splash in wine (or a bit of stock) and scrape up browned bits. Add stock/water, thyme, and bay leaf.
4. Braise (fast): Nestle ribs back in. Cover (lid or tight foil) and bake at 425°F for 35–45 minutes, until ribs are tender. (Flanken cuts usually go fast—start checking at 35.)
5. Roast sides: While ribs braise, drain potatoes and toss with 1 tbsp oil, salt, pepper. Roast on a sheet pan 25–30 minutes, flipping once. Toss carrots with a little oil, salt, pepper; roast on a second pan (or share the pan) for 18–22 minutes until browned and sweet.
6. Finish gravy: Remove pot from oven. Skim any excess fat. Simmer on the stove 3–5 minutes to reduce. For thicker gravy, whisk 1 tsp flour with 1 tbsp butter (or a little oil) in a small bowl and whisk into simmering liquid; cook 2 minutes.
7. Serve: Plate ribs with roasted potatoes and carrots. Spoon oniony gravy over everything. Add a crack of black pepper.

Ingredients

• Rockfish Fillet (Wild Caught Fresh) 1 lb (2 fillets) $5.99 sale (was $9.99)
• Organic Russet Potatoes 3/4 lb (about 1 large), cut into 1/2-inch cubes
• Organic Green Cabbage 2 heaping cups thinly sliced (about 1/4 small head)
• Organic Cucumber 1/2 large, thinly sliced
• Simple Truth Organic Garlic Bulbs 2 cloves, grated or minced
• Olive oil (pantry) 3 tbsp, divided
• Smoked paprika (pantry) 1 tsp
• Ground cumin (optional, pantry) 1/4 tsp
• Lemon (pantry) 1 (zest + juice)
• Mayonnaise or Greek yogurt (optional, pantry) 1 tbsp (for a creamier slaw)
• Salt & black pepper (pantry) to taste
• Red pepper flakes (optional, pantry) pinch

Instructions

1. Prep: Pat fish dry; season with salt, pepper, and a little lemon zest. In a bowl, toss cabbage + cucumber with a pinch of salt; set aside to soften.
2. Crispy paprika potatoes (stove): Heat a large skillet over medium-high with 2 tbsp olive oil. Add potato cubes in one layer; season with salt, smoked paprika, and cumin. Cook, turning occasionally, 18–22 minutes until browned and tender. In the last 2 minutes, add half the garlic and a pinch of chili flakes; toss and move potatoes to a plate.
3. Make slaw: To the cabbage-cucumber bowl add 1 tbsp olive oil, lemon juice, remaining garlic, black pepper, and (optional) 1 tbsp mayo/yogurt. Toss and taste—add more lemon/salt if needed.
4. Sear fish: Wipe out the skillet. Heat over medium-high with a drizzle of oil. Sear rockfish 2–4 minutes per side (depending on thickness) until just cooked and flaky. Squeeze a little lemon over the top.
5. Serve: Spoon paprika potatoes onto plates, top with rockfish, and pile slaw alongside. Finish with extra lemon and black pepper.

Ingredients

• Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off 12 oz $7.00 sale (was $10.99)
• Organic Baby Bok Choy 1 lb, chopped (separate stems and leaves)
• Simple Truth Organic Thai Basil Container 1/2 oz (a small handful), leaves picked
• Organic Ginger Root 1 tbsp grated
• Simple Truth Organic Garlic Bulbs 2 cloves, minced
• Coconut milk (pantry) 1 can (13.5 oz) (light or regular)
• Red curry paste (pantry) 1–2 tbsp (to taste)
• Fish sauce or soy sauce (pantry) 1–2 tsp
• Brown sugar or honey (pantry) 1 tsp
• Lime (pantry) 1 (juice + wedges)
• Jasmine rice (pantry) 1 cup cooked (about 1/2 cup dry)
• Neutral oil (pantry) 1 tbsp
• Optional add-ins (pantry) Sliced chili or chili flakes; extra lime zest

Instructions

1. Prep: Cook rice according to package (start this first). Pat shrimp dry; lightly salt. Chop bok choy, keeping stems separate from leaves. Mince garlic; grate ginger.
2. Bloom curry: Heat a deep skillet or saucepan on the stove over medium with 1 tbsp oil. Stir in curry paste, garlic, and ginger; cook 45–60 seconds until very fragrant.
3. Build sauce: Add coconut milk, fish/soy sauce, and sugar/honey. Bring to a gentle simmer.
4. Cook veg: Add bok choy stems; simmer 3 minutes. Add bok choy leaves; simmer 1–2 minutes until just wilted.
5. Cook shrimp: Add shrimp and simmer 2–3 minutes, stirring, until pink and just cooked through (don’t overcook).
6. Finish: Turn off heat. Stir in Thai basil and lime juice. Taste and adjust—more curry paste for heat, fish/soy for salt, lime for brightness.
7. Serve: Spoon rice into bowls and ladle curry over. Finish with extra basil and lime wedges.