Careme Recipes

Ingredients

• Fresh Atlantic Salmon Portion Farm Raised (never frozen; sustainably sourced) 12 oz (2 portions of ~6 oz) $9.99 sale (1 lb)
• Brussels Sprouts Tray 12 oz, trimmed/halved $4.00 (1 lb)
• Fresh Large Bosc Pear - Each 1 large pear, cored and thin-sliced $1.79 sale (about 1 lb)
• Private Selection® Peruvian Gold Sweet Onion 3 lb Bag 1/4 onion, thin-sliced $4.29 (3 lb)
• Organic Garlic Bulbs (3 ct) 1 clove, minced $1.99
• Organic Ginger Root 1 tsp finely grated $3.29/lb
• Olive oil 2–3 tbsp
• Butter (optional) 1 tbsp
• Dijon mustard (optional but great) 1 tsp
• Apple cider vinegar or lemon juice 1–2 tsp
• Salt & black pepper to taste
• Smoked paprika (optional) 1/2 tsp

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan with foil or parchment. Pat salmon very dry; season both sides with salt and pepper.
2. Prep Brussels: Toss halved Brussels sprouts with 1 1/2–2 tbsp olive oil, salt, pepper, and optional smoked paprika. Spread cut-side down on the sheet pan (leave room for salmon).
3. Roast: Roast Brussels 10 minutes to get a head start.
4. Add salmon: Push Brussels to one side. Place salmon on the other side, skin-side down if it has skin. Roast 8–12 minutes more (until salmon is just opaque and flakes easily; ~125–130°F for medium).
5. Make pear pan sauce (stove): While the sheet pan finishes, heat 1 tbsp olive oil (or 1 tbsp butter) in a skillet over medium. Add sliced onion with a pinch of salt; cook 3 minutes. Add garlic and ginger; cook 30 seconds.
6. Sauce: Add pear slices; cook 2–3 minutes to soften. Stir in Dijon (if using) and 1–2 tsp vinegar/lemon. Splash in 2–3 tbsp water to loosen; simmer 1 minute. Taste and adjust salt/pepper.
7. Serve: Plate Brussels, top with salmon, spoon warm pear-onion sauce over the fish.

Ingredients

• Simple Truth® Natural Ground Lamb 1/2 lb (about 8 oz) $9.49 sale (1 lb)
• Organic Carrots Bunch 1 bunch (about 10–12 oz carrots), cut into sticks $2.49
• Organic Green Cabbage 1/2 small head (about 10–12 oz), thin-sliced $1.69/lb
• Organic Jumbo Yellow Onions 1/2 onion, grated or finely minced $1.69/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99 (3 ct)
• Organic Ginger Root 1 tsp grated (optional but great) $3.29/lb
• Olive oil 2–3 tbsp
• Honey or brown sugar 1–2 tsp (for carrots)
• Lemon 1 (zest + juice)
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Smoked paprika 1/2 tsp
• Cinnamon pinch
• Red pepper flakes (optional) pinch
• Salt & black pepper to taste
• Plain yogurt (optional for serving) 1/4 cup

Instructions

1. Prep: Heat oven to 425°F. Line a small sheet pan. Cut carrots into fry-like sticks (about 3–4 inches).
2. Roast carrots: Toss carrots with 1 tbsp olive oil, 1–2 tsp honey, salt, and pepper. Roast 18–22 minutes, flipping once, until browned and tender.
3. Make quick cabbage salad: In a bowl, toss sliced cabbage with a big pinch of salt, lemon zest, 1–2 tbsp lemon juice, 1 tbsp olive oil, and black pepper. Let it sit and soften while you cook lamb.
4. Season lamb: In a bowl, mix ground lamb with grated/minced onion, garlic, optional ginger, cumin, coriander, paprika, cinnamon, pinch of red pepper flakes, and 3/4 tsp salt.
5. Cook lamb (stove): Heat a large skillet over medium-high with 1 tbsp olive oil. Add lamb mixture and press into an even layer. Cook undisturbed 4–5 minutes to brown well, then break up and cook 3–5 minutes more until cooked through.
6. Finish & serve: Taste and adjust seasoning with more salt/lemon. Plate lamb with roasted carrots and the lemony cabbage salad. Optional: dollop yogurt over the lamb.

Ingredients

• Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off 12 oz $7.00 sale (12 oz)
• Organic Yukon Gold Potatoes 12 oz potatoes (about 2 medium), cut into 1-inch chunks $5.49 (3 lb)
• Simple Truth Organic® Roma Tomatoes 8 oz (about 2–3), chopped $2.99 (16 oz)
• Simple Truth Organic® Garlic Bulbs 3 cloves, thin-sliced $1.99 (3 ct)
• Simple Truth Organic® Thai Basil Container (or any basil) a small handful, torn (optional but excellent) $2.49
• Olive oil 2–3 tbsp
• Butter (optional) 1 tbsp
• Lemon 1/2 lemon (juice), plus wedges
• Red pepper flakes pinch
• Salt & black pepper to taste

Instructions

1. Prep potatoes (stove): Put potato chunks in a pot, cover with cold salted water. Bring to a boil and cook 12–15 minutes until very tender.
2. Prep shrimp: While potatoes cook, pat shrimp dry. Season with salt, pepper, and a pinch of red pepper flakes.
3. Sear shrimp: Heat a large skillet over medium-high. Add 1 tbsp olive oil. Add shrimp in a single layer; cook 1–2 minutes per side until just pink. Remove shrimp to a plate.
4. Blister tomatoes + garlic: Lower heat to medium. Add another 1 tbsp olive oil and the sliced garlic; cook 30–45 seconds. Add chopped tomatoes and a pinch of salt; cook 3–5 minutes until tomatoes soften and release juices.
5. Make quick pan sauce: Add 2–3 tbsp water to the skillet and scrape up any browned bits. Stir in optional 1 tbsp butter and lemon juice. Return shrimp to pan for 30–60 seconds to warm through. Toss in torn basil if using.
6. Smash potatoes: Drain potatoes well. Return to pot; add 1 tbsp olive oil (or a little butter) and a splash of hot water if needed. Smash with a masher/fork until creamy-rustic. Season with salt and pepper.
7. Serve: Spoon smashed potatoes into bowls, top with garlicky tomato shrimp and plenty of pan juices. Add lemon wedges.