Careme Recipes

Ingredients

• Organic Green Cabbage 1/2 medium head (about 4–5 cups thinly sliced) $1.69 per 1 lb
• Organic Carrots Bunch (or Rainbow Baby Carrots) 1 large carrot, grated (about 1 cup) $2.50 per bunch (or $2.49 per 12 oz)
• Organic Jumbo Yellow or Red Onion 1/4 small onion, very thinly sliced (optional) $1.49–$1.59 per 1 lb
• Apple cider vinegar 2 1/2 tbsp
• Olive oil 1 tbsp
• Plain Greek yogurt (optional) 2 tbsp (optional, replaces some oil feel with protein)
• Dijon mustard 1 tsp
• Celery seed (optional but classic) 1/2 tsp
• Salt & black pepper To taste
• Red pepper flakes (optional) Pinch
• Lemon (optional) 1–2 tsp juice

Instructions

1. Slice cabbage very thinly and add to a large bowl. Add grated carrot and optional onion.
2. In a small bowl, whisk vinegar, olive oil, Dijon, celery seed, salt, pepper, and optional red pepper flakes. (If using Greek yogurt, whisk it in until smooth.)
3. Pour dressing over slaw and toss very well for 30 seconds to lightly soften the cabbage.
4. Let rest 10–15 minutes, then toss again. Taste and adjust: more vinegar for tang, salt for punch, or a little lemon for brightness.
5. Serve chilled or at cool room temp. Holds well 1–2 days refrigerated (it will soften slightly, which many people like for parties).

Ingredients

• Choice Petite Sirloin Beef Steak (sale) 1 lb (2 small steaks or 1 large) $10.99 sale (was $11.99) per 1 lb
• Brussels Sprouts (fresh) 12–16 oz, halved $3.29 per 1 lb
• Organic Yukon Gold Potatoes 1 lb, cut into 1-inch chunks $3.99 per 3 lb
• Organic Jumbo Red Onion 1/4 onion, very finely minced (for chimichurri) $1.59 per 1 lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $1.99
• Fresh parsley (or cilantro if you have it) 1 packed cup, finely chopped
• Red wine vinegar 2 tbsp
• Olive oil 6 tbsp, divided
• Butter 1–2 tbsp (optional, for mash)
• Crushed red pepper flakes Pinch to 1/2 tsp
• Salt & black pepper To taste
• Lemon (optional) 1/2, for finishing chimichurri

Instructions

1. Prep: Heat oven to 425°F. Set a large pot of salted water on the stove for potatoes. Pat steak dry; season generously with salt and pepper.
2. Roast the Brussels sprouts: Toss halved sprouts with 2 tbsp olive oil, salt, and pepper. Spread cut-side down on a sheet pan. Roast 18–25 minutes until deeply browned and tender, tossing once halfway.
3. Boil potatoes: Add potatoes to boiling water and cook 12–15 minutes until very tender. Drain well and return to pot.
4. Make chimichurri: In a bowl, combine parsley, minced red onion, 1 minced garlic clove, red wine vinegar, pinch of red pepper flakes, and 4 tbsp olive oil. Season with salt/pepper. Add a squeeze of lemon if you like. Let sit while steak cooks.
5. Mash: Mash potatoes with 1 tbsp olive oil and butter (if using). Season with salt and pepper. Cover to keep warm.
6. Sear steak (stove): Heat a heavy skillet over medium-high until very hot. Add a thin film of oil. Sear steak 3–4 minutes per side for medium-rare (or to your preferred doneness). If thick, lower heat and cook 1–2 minutes more per side. Rest 5 minutes.
7. Finish & serve: Slice steak against the grain. Spoon chimichurri over steak. Plate with roasted Brussels sprouts and Yukon mash.

Ingredients

• Wild Caught Sockeye Salmon Fillet (Previously Frozen) 12–14 oz (2 portions) $15.99 per 1 lb
• Organic Leeks (bunch) 1 large leek, white/light green parts $3.99 per 1 lb
• Organic Yukon Gold Potatoes 12 oz, cut into 1/2-inch cubes $3.99 per 3 lb
• Organic Cucumber (or Long English cucumber) 1 $1.29 each (or $2.49 long English)
• Simple Truth Organic® Baby Dill 2 tbsp chopped (plus more for garnish) $2.49
• Dijon mustard 1 1/2 tbsp
• Mayonnaise or Greek yogurt 1 tbsp (optional, helps crust adhere)
• Lemon 1
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99
• Olive oil 3 tbsp
• Salt & black pepper To taste
• Red pepper flakes (optional) Pinch

Instructions

1. Prep: Heat oven to 425°F. Line a small sheet pan with foil. Thinly slice leek (rinse well in a bowl of water and lift out grit). Cube potatoes. Slice cucumber.
2. Start potatoes (stove): Heat 2 tbsp olive oil in a large skillet over medium-high. Add potatoes, season with salt/pepper, and cook 10 minutes, stirring occasionally, until browned in spots.
3. Bake salmon (oven): Place salmon on sheet pan, season with salt/pepper. Mix Dijon + chopped dill + mayo/yogurt (if using) + zest of 1/2 lemon. Spread over salmon. Bake 10–14 minutes depending on thickness, until just cooked and flaky.
4. Finish potato–leek sauté (stove): Reduce skillet to medium. Add leeks and 1 tbsp olive oil; cook 5–7 minutes until soft and lightly caramelized. Add minced garlic and pinch of red pepper flakes; cook 30 seconds. Squeeze in juice from 1/2 lemon. Taste and adjust salt.
5. Quick cucumber salad: Toss cucumber with juice of remaining 1/2 lemon, a drizzle of olive oil, salt, pepper, and a little extra dill.
6. Serve: Plate salmon with potato–leek sauté and cucumber salad. Garnish with more dill and lemon wedges.