Careme Recipes

Ingredients

• Wild-Caught Whole Fresh Dungeness Crab 2 lb (yields ~8–10 oz picked meat) $9.99/lb (sale)
• Fresh Brussels Sprouts 1 lb, trimmed and halved $3.99/lb
• Simple Truth Organic Garlic Bulbs 1 clove, minced $2.79 (3 ct)
• Private Selection Peruvian Gold Sweet Onion 1/4 cup finely minced (about 1/4 small onion) $4.79 (3 lb bag; sale)
• Simple Truth Organic Baby Dill 2 tbsp, chopped (divided) $2.79 (0.5 oz)
• Plain Greek yogurt 1/2 cup
• Lemon 1 (zest and juice)
• Egg 1
• Mayonnaise 2 tbsp
• Dijon mustard 1 tsp
• Panko breadcrumbs 1/2 cup, plus a little extra if needed
• Old Bay seasoning (optional) 1 tsp
• Olive oil 3 tbsp, divided
• Butter 1 tbsp
• Kosher salt & black pepper To taste

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan with parchment. Trim and halve Brussels sprouts. Mince garlic and onion; chop dill.
2. Roast the sprouts: Toss sprouts with 1.5 tbsp olive oil, minced garlic, salt, and pepper. Roast cut-side down for 18–22 minutes until browned and tender.
3. Pick the crab: If your whole crab is pre-cooked (typical in WA), twist off legs/body and pick meat (10–15 minutes). If raw, steam 12–15 minutes until shells turn bright orange, cool in ice bath, then pick meat. Gently squeeze out excess moisture.
4. Mix crab cakes: In a bowl, whisk egg, mayo, Dijon, Old Bay (optional), 1 tbsp dill, onion, 1/4 tsp salt, and a few grinds pepper. Fold in crab and 1/2 cup panko just until it holds together. If too loose, add a spoon of panko.
5. Form and quick chill: Shape 4 small cakes. Place on a plate and chill 10 minutes while sprouts finish.
6. Pan-sear: Heat a large nonstick skillet over medium with 1.5 tbsp olive oil and the butter. Sear cakes 3–4 minutes per side until deeply golden and heated through. Handle gently.
7. Make lemon–dill yogurt: Stir yogurt with lemon zest, 1–2 tsp lemon juice, remaining 1 tbsp dill, a pinch of salt, and pepper. Thin with a splash of water if needed.
8. Serve: Spoon yogurt on plates, top with crab cakes, and add roasted Brussels sprouts. Squeeze remaining lemon over everything.

Ingredients

• Fresh Rockfish Fillet (Pacific caught, sustainably sourced) 1 lb $4.99/lb (sale)
• Organic Butternut Squash 1.5 lb, peeled and 3/4-inch cubed $1.99/lb
• Organic Lacinato Kale 1 bunch, stems removed, torn $2.99 each
• Organic Yellow Onions 1 small, sliced $2.19/lb
• Simple Truth Organic Garlic Bulbs 3 cloves (2 for kale, 1 for glaze) $2.79 (3 ct)
• Organic Ginger Root 1 tbsp finely grated $5.99/lb
• White miso paste 1.5 tbsp
• Soy sauce (or tamari) 1 tbsp
• Maple syrup or honey 1 tbsp
• Unseasoned rice vinegar 1 tbsp, plus a splash for kale
• Toasted sesame oil 2 tsp (1 tsp for glaze, 1 tsp for kale)
• Olive oil 2 tbsp (for squash and pan)
• Sesame seeds 1 tsp, for garnish
• Kosher salt & black pepper To taste

Instructions

1. Prep: Heat oven to 425°F. Line two sheet pans. Peel and cube squash; slice onion; prep kale; mince 1 garlic clove and grate ginger.
2. Roast squash: Toss squash and onion with 1.5 tbsp olive oil, salt, and pepper. Roast 25–30 minutes, flipping once, until edges are caramelized and centers are tender.
3. Make miso–ginger glaze: In a small bowl, mix miso, soy, maple, ginger, minced garlic, rice vinegar, and 1 tsp sesame oil. Reserve 1 tbsp glaze in a separate bowl for finishing; brush remaining onto fish.
4. Bake rockfish: Place fish on a parchment-lined pan. Bake 10–12 minutes (thick fillets may need up to 14) until it flakes easily and is just opaque.
5. Sauté kale: While fish bakes, warm 1/2 tbsp olive oil and 1 tsp sesame oil in a large skillet over medium. Add 2 minced garlic cloves; cook 15 seconds. Add kale, a pinch of salt, and a splash of rice vinegar; sauté 3–4 minutes until wilted but vibrant.
6. Finish and serve: Spoon reserved glaze over cooked fish. Plate with roasted squash and garlicky kale; sprinkle sesame seeds. Taste and adjust salt/acid as needed.

Ingredients

• Kroger Fresh Natural Pork Loin Boneless 12 oz (two 6-oz chops, 3/4-inch thick) $2.49/lb (sale)
• Organic Green Cabbage 1 lb, cut into 6 wedges $2.49/lb
• Gochujang (Korean chili paste) 1.5 tbsp
• Soy sauce 1 tbsp
• Brown sugar 1 tsp
• Unseasoned rice vinegar 1 tbsp
• Simple Truth Organic Garlic Bulbs 2 cloves, minced $2.79 (3 ct)
• Organic Ginger Root 1 tsp grated $5.99/lb
• Toasted sesame oil 2 tsp (divided)
• Neutral oil (canola/avocado) 1 tbsp
• Sesame seeds 1 tsp
• Jasmine or short-grain rice 1 cup uncooked (makes ~2 cups cooked)
• Kosher salt & black pepper To taste

Instructions

1. Prep marinade: In a bowl, mix gochujang, soy, brown sugar, rice vinegar, garlic, ginger, and 1 tsp sesame oil. Reserve 1 tbsp of the marinade in a separate bowl for finishing glaze. Coat pork chops with remaining marinade and rest 15–20 minutes at room temp.
2. Start rice: Rinse rice until water runs clear; cook per package directions so it’s ready with the pork.
3. Roast cabbage: Heat oven to 450°F. Toss cabbage wedges with neutral oil, remaining 1 tsp sesame oil, salt, and pepper. Roast on a sheet pan 15 minutes, flip, and roast 8–10 more minutes until edges are charred and tender.
4. Grill pork: Heat a grill or grill pan over medium-high. Lightly oil grates/pan. Grill chops 4–5 minutes per side until nicely charred and 145°F internal. Rest 5 minutes.
5. Glaze and serve: Brush reserved marinade over rested chops (or warm it to a simmer for 30–60 seconds first if you prefer). Slice and serve with roasted cabbage, rice, and a sprinkle of sesame seeds. Taste and adjust seasoning.