Careme Recipes

Ingredients

• Fresh Wild Mussels (never frozen; sustainably sourced) 2 lb $5.99/lb (sale)
• Organic Yukon Gold Potatoes About 1 lb (2 medium) from bag $4.99 per 3 lb bag
• Organic Jumbo Yellow Onion 1 small, diced $2.19/lb
• Private Selection Long Celery Sticks 2 ribs, diced $3.99/16 oz
• Simple Truth Organic Garlic Bulbs 4 cloves, minced (divided) $2.79 (3 ct)
• Simple Truth Organic Baby Dill 2 tablespoons, chopped $2.79/0.5 oz
• Unsalted butter 3 tablespoons n/a
• Olive oil 2 tablespoons (plus more if needed) n/a
• Dry white wine 1 cup n/a
• Kosher salt & black pepper To taste n/a
• Crushed red pepper flakes (optional) Pinch n/a

Instructions

1. Prep the mussels: Rinse under cold water, scrub shells, and debeard. Discard any that are cracked or that stay open when tapped. Keep chilled.
2. Heat the oven to 450°F. Cut potatoes into wedges, toss with 1 tablespoon olive oil, 1 minced garlic clove, salt, and pepper. Spread on a sheet pan and roast 20–25 minutes, flipping halfway, until deeply golden and crisp.
3. Chop the onion, celery, and dill. Mince remaining garlic.
4. Start the broth: In a wide pot or Dutch oven over medium heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add onion and celery with a pinch of salt; cook 3–4 minutes until softened. Stir in remaining garlic and optional red pepper; cook 30 seconds until fragrant.
5. Steam the mussels: Pour in the white wine and bring to a strong simmer. Add mussels, cover, and cook 5–6 minutes, shaking the pot once or twice, until most mussels have opened. Remove any that remain closed.
6. Finish the sauce: Transfer mussels to two warm bowls. Boil the cooking liquid 2–3 minutes to slightly reduce. Off heat, whisk in remaining 2 tablespoons butter and the chopped dill. Taste and season with salt and pepper.
7. Serve: Pour the herbed butter-wine broth over mussels. Add crispy potato wedges on the side for dipping.

Ingredients

• Fresh Rockfish Fillet (Pacific caught) 1 lb $4.99/lb (sale)
• Fresh Brussels Sprouts 1 lb, trimmed and halved $3.99/lb
• Organic Butternut Squash 1 lb, peeled and 3/4-inch cubes $1.99/lb
• Large Fuji Apple – Each 1 medium, cored and thick-sliced $1.99/lb
• Simple Truth Organic Garlic Bulbs 2 cloves, minced $2.79 (3 ct)
• Dijon mustard 2 tablespoons n/a
• Pure maple syrup (or honey) 1 tablespoon n/a
• Apple cider vinegar 1 tablespoon n/a
• Olive oil 3 tablespoons n/a
• Dried thyme (or fresh if on hand) 1 teaspoon n/a
• Kosher salt & black pepper To taste n/a

Instructions

1. Prep: Heat oven to 425°F. Line a large sheet pan with parchment. Pat rockfish dry and set aside.
2. Make the dressing: In a bowl, whisk olive oil, Dijon, maple syrup, cider vinegar, minced garlic, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3. Roast the veg: Toss Brussels sprouts and squash with about 2/3 of the dressing. Spread on the sheet pan and roast 15 minutes.
4. Add apple and fish: Pull pan, toss veg, add apple slices. Push veg to the sides and lay rockfish in the center. Brush fish with remaining dressing.
5. Finish roasting: Return to oven 10–12 minutes, until rockfish flakes easily and reaches 135°F–140°F and veg are caramelized. Optional: broil 1–2 minutes for extra color.
6. Serve: Divide fish and roasted produce between two plates. Spoon any pan juices over top.

Ingredients

• Kroger Fresh Natural Pork Loin Boneless 12 oz (0.75 lb), cut into 1/2-inch medallions $2.49/lb (sale)
• Organic Baby Bok Choy 12 oz, halved lengthwise if large $3.99/lb
• Simple Truth Organic Garlic Bulbs 3 cloves, minced (divided) $2.79 (3 ct)
• Organic Ginger Root 2-inch piece (about 1 oz), peeled and cut into matchsticks $5.99/lb
• Organic Jumbo Yellow Onion 1/2 medium, thinly sliced $2.19/lb
• Jasmine rice 1 cup dry (about 3 cups cooked) n/a
• Brown sugar (or white) 1/3 cup n/a
• Fish sauce 3 tablespoons n/a
• Water 1/3 cup for sauce + 2 tablespoons for caramel start n/a
• Neutral oil (canola/avocado) 1 tablespoon + 1 teaspoon n/a
• Freshly ground black pepper & kosher salt To taste n/a
• Chili flakes (optional) Pinch n/a

Instructions

1. Prep: Slice pork loin into 1/2-inch medallions; pat dry and season with pepper (salt lightly—fish sauce is salty). Rinse and halve bok choy; spin or pat dry. Mince 2 cloves garlic for pork; reserve 1 clove for bok choy. Slice onion; cut ginger into matchsticks.
2. Cook the rice: Rinse rice until water runs clear. Cook according to package directions (about 1 cup rice to 1.25–1.5 cups water on stovetop, 12–15 minutes). Keep warm.
3. Make the caramel sauce base: In a small saucepan, combine 1/3 cup sugar and 2 tablespoons water over medium heat. Do not stir—swirl occasionally—until deep amber, 5–7 minutes. Carefully add 1/3 cup water and 3 tablespoons fish sauce (it will bubble vigorously). Stir off heat until smooth; set aside.
4. Sear the pork: Heat a large skillet over medium-high with 1 tablespoon oil. Sear pork in a single layer 2–3 minutes per side until browned but not fully cooked. Reduce heat to medium; add sliced onion and 2 cloves minced garlic and cook 1 minute.
5. Glaze: Pour the caramel-fish sauce into the skillet. Simmer 3–4 minutes, turning pork once, until sauce thickens and pork hits 145°F. Add a pinch of chili flakes if you like heat. Remove from heat.
6. Sauté the bok choy: In another skillet over medium-high, add 1 teaspoon oil. Add ginger and remaining minced garlic; cook 30 seconds. Add bok choy, a pinch of salt, and 1–2 tablespoons water; stir-fry 2–3 minutes until bright and just tender.
7. Serve: Fluff rice and divide between bowls. Top with caramel pork and spoon extra sauce over. Serve bok choy alongside.