Careme Recipes

Ingredients

• Fresh Rockfish Fillet (Pacific Caught) 0.8 lb (2 modest fillets) sale $4.99/lb
• Delicata squash 1 medium (~1 lb), seeded and sliced into 1/2-inch rings $1.49/lb
• Organic Lacinato kale (or Organic Kale 16 oz) 1 small bunch (about 6 cups chopped) or 8 oz from bag $2.99 each
• Organic Garlic 3 cloves, minced $6.99/lb
• Organic Yellow Peeled Onion 1/2 small, thinly sliced (optional) $1.99 each
• Lemon 1 (zest and juice)
• Unsalted butter 1.5 tbsp, divided
• Olive oil 2 tbsp, divided
• Salt & black pepper To taste
• Smoked paprika (optional) 1/2 tsp
• Fresh parsley or chives 1–2 tbsp, chopped

Instructions

1. Heat oven to 425°F. Toss delicata (and onion if using) with 1 tbsp olive oil, salt, and pepper on a parchment-lined sheet pan. Roast 12–15 minutes until starting to brown.
2. Season rockfish with salt, pepper, lemon zest, and smoked paprika. Push squash to the sides; place fish in the center. Dot fish with 1 tbsp butter and 2–3 thin lemon slices. Roast 8–10 minutes, until fish flakes easily (130–135°F).
3. While fish roasts, heat 1 tbsp olive oil in a large skillet over medium. Add garlic; cook 30 seconds. Add kale, a pinch of salt, and 2 tbsp water; sauté 3–5 minutes until tender. Finish with a squeeze of lemon and 1/2 tbsp butter.
4. Plate roasted squash, top with rockfish and pan juices, add kale on the side. Sprinkle with chopped parsley and remaining lemon wedges for serving.

Ingredients

• Shrimp Raw White 21/25 (peeled/deveined if possible) 3/4 lb sale $7.99/lb
• Organic Baby Bok Choy 3–4 small heads (~3/4–1 lb), chopped (separate stems/leaves) $3.99/lb
• Organic Ginger Root 1 tbsp, finely minced $5.99/lb
• Organic Garlic 2 cloves, minced $6.99/lb
• Green onions 2, sliced $1.50 each
• Son Premium Fish Sauce 17 oz 2 tbsp $8.99
• Lime 1 (2 tbsp juice + wedges)
• Brown sugar (or honey) 1–1.5 tbsp
• Crushed red pepper or chili flakes 1/4–1/2 tsp, to taste
• Rice noodles (medium width) 4–5 oz dry
• Neutral oil (canola/avocado) 1.5 tbsp
• Cilantro (optional) 2 tbsp, chopped $1.99 each

Instructions

1. Soak or par-cook rice noodles per package until just pliable; drain and set aside.
2. Whisk sauce: 2 tbsp fish sauce, 2 tbsp lime juice, 1–1.5 tbsp brown sugar, 1 tbsp water, and chili flakes.
3. Pat shrimp dry; season lightly with salt and pepper.
4. Heat 1 tbsp oil in a large skillet/wok over medium-high. Sear shrimp 1–2 minutes per side until just pink. Transfer to a plate.
5. Add remaining 1/2 tbsp oil, then ginger and garlic; cook 30 seconds. Add bok choy stems; stir-fry 1–2 minutes, then add leaves until just wilted.
6. Add noodles and sauce; toss 1–2 minutes until glossy. Return shrimp with any juices; toss 30 seconds. Remove from heat, add most of the scallions and cilantro.
7. Plate, top with remaining scallions, and serve with lime wedges.

Ingredients

• Simple Truth® Natural Lamb Loin Chops 1 lb (about 4 chops) sale $13.49/lb
• Kroger Russet Potatoes 1 lb, cut into thick wedges $1.79/lb or 5 lb bag $2.99
• Organic Italian Parsley 2 tbsp, chopped (plus more for garnish) $1.99 each
• Mint 2 tbsp, chopped $1.29 each
• Organic Garlic 3 cloves, minced (divided) $6.99/lb
• Organic Long English Cucumber 1/2, grated and squeezed dry $3.99 each
• Plain Greek yogurt 3/4 cup
• Lemon 1 (zest and 3 tbsp juice)
• Dried oregano 1 tsp
• Olive oil 3 tbsp, divided
• Salt & black pepper To taste

Instructions

1. Marinate lamb: mix 2 tbsp olive oil, lemon zest, 1.5 tbsp lemon juice, oregano, 2 minced garlic cloves, 1 tbsp parsley, 1 tbsp mint, salt and pepper. Coat chops and rest 15–30 minutes (room temp).
2. Par-cook potatoes: Boil wedges in salted water 7–8 minutes until just tender; drain, steam-dry 2 minutes. Toss with 1 tbsp olive oil, salt, and pepper.
3. Make cucumber-yogurt: Combine yogurt, grated/squeezed cucumber, remaining lemon juice, remaining minced garlic, 1 tbsp parsley, 1 tbsp mint, salt and pepper. Chill.
4. Grill (or grill-pan) over medium-high. Cook lamb 3–4 minutes per side for medium (130–135°F); rest 5 minutes.
5. Grill potatoes 5–7 minutes, turning, until charred and crisp. Season and sprinkle with parsley.
6. Serve chops with potatoes and a generous dollop of cucumber-yogurt.