Careme Recipes

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 12 oz (about 2 fillets) $5.99 sale (reg $9.99)
• Organic Yukon Gold Potatoes 12 oz (about 3 medium potatoes) $5.49 (3 lb bag)
• Organic Green Cabbage 8 oz, thinly sliced (about 3 heaping cups) $2.49/lb
• Organic Cucumber 1/2 large cucumber, thinly sliced $1.49 each
• Organic Ginger Root 1-inch piece, grated (about 1 tsp) $5.99/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79 (3 ct)
• Neutral oil (canola/avocado) 2–3 tbsp, divided
• Butter (optional for potatoes) 1 tbsp
• Hoisin sauce 2 tbsp
• Soy sauce 1 tbsp
• Rice vinegar (or apple cider vinegar) 2 tbsp
• Honey or brown sugar 1 tsp
• Toasted sesame oil (optional) 1/2 tsp
• Mayonnaise (optional for creamier slaw) 1 tbsp
• Salt & black pepper to taste
• Red pepper flakes (optional) pinch
• Sesame seeds (optional) 1 tsp
• Lime or lemon (optional) 1/2, for squeezing

Instructions

1. Prep: Heat oven to 450°F. Set a rack about 6 inches from the broiler. Put a small pot of salted water on to boil.
2. Prep potatoes: Scrub and cut Yukon Golds into 1-inch chunks. Boil 12–15 minutes until very tender; drain well and let steam-dry in the colander 2 minutes.
3. Make slaw: In a bowl, toss cabbage + cucumber with rice vinegar, 1 tbsp oil, 1 tsp grated ginger, a pinch of salt, and (optional) 1 tbsp mayo. Add sesame seeds and red pepper flakes if using. Set aside to soften while you cook fish.
4. Glaze: Stir hoisin, soy sauce, 1 minced garlic clove, honey, and (optional) sesame oil.
5. Broil rockfish: Line a sheet pan with foil. Rub fish with a little oil and a pinch of salt/pepper. Brush on glaze. Bake 6–8 minutes, then switch to broil 1–3 minutes until glossy and just cooked through (flakes easily). Watch closely—hoisin can burn fast.
6. Smashed potatoes: Return potatoes to the pot. Add 1 tbsp butter (or 1 tbsp oil), remaining garlic clove, black pepper, and a pinch of salt. Smash roughly with a fork/masher. Add a splash of hot water if needed to loosen.
7. Serve: Plate smashed potatoes, top with broiled rockfish, and add a generous pile of slaw. Finish with citrus squeeze if you like.

Ingredients

• Simple Truth® Natural Ground Lamb 12 oz $9.99 sale (reg $11.99)
• Simple Truth Organic® Cut and Peeled Baby Carrots Bag 12 oz $2.99
• Simple Truth Organic® Roma Tomatoes 2 medium tomatoes, diced $3.99 (16 oz)
• Organic Jumbo Sweet Onion 1/2 onion, thinly sliced $2.49/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, grated/minced $2.79 (3 ct)
• Organic Ginger Root (optional) 1/2 tsp grated (optional, for brightness) $5.99/lb
• Olive oil 2–3 tbsp, divided
• Ground cumin 1 tsp
• Smoked paprika (or sweet paprika) 1 tsp
• Dried oregano 1/2 tsp
• Crushed red pepper flakes (optional) pinch
• Salt & black pepper to taste
• Lemon (or vinegar) 1/2 lemon (or 1 tbsp vinegar)
• Plain yogurt (optional for serving) 1/2 cup
• Fresh herbs (parsley/dill/mint—optional) a small handful, chopped

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan. Set a large skillet on the stove.
2. Roast carrots: Toss baby carrots with 1 tbsp olive oil, cumin, paprika, salt, and pepper. Roast 18–22 minutes, tossing once, until browned and tender.
3. Mix köfte: In a bowl, combine ground lamb, 1 clove garlic, oregano, 1/2 tsp salt, plenty of black pepper, and a pinch of red pepper flakes. (Optional: add 1/2 tsp grated ginger.) Mix gently just until combined.
4. Shape: Form into 8 small logs/oval patties (about 1-inch thick).
5. Sear: Heat skillet over medium-high. Add 1 tbsp olive oil. Sear köfte 3–4 minutes per side (6–8 minutes total) until browned and cooked through (or just slightly pink if you prefer). Reduce heat if they’re browning too fast.
6. Tomato-onion salad: Toss tomatoes and sliced onion with remaining garlic clove, lemon juice (or vinegar), 1 tbsp olive oil, and a pinch of salt. Add herbs if using.
7. Serve: Plate roasted carrots, add köfte, and pile on the tomato-onion salad. Spoon yogurt alongside (or drizzle over) for a cool contrast.

Ingredients

• Simple Truth™ Natural Bison Sirloin Steak 2 steaks (6 oz each) OR 12 oz total $7.49 sale (reg $8.49)
• Organic Lacinato Kale 1 bunch (about 6–8 oz leaves after stemming) $2.99
• Simple Truth Organic® Fresh Grape Snacking Tomatoes 10 oz $4.79
• Simple Truth Organic® Garlic Bulbs 3 cloves, sliced $2.79 (3 ct)
• Organic Jumbo Red Onion (optional) 1/4 onion, thinly sliced (optional for tomatoes) $2.49/lb
• Olive oil 2 tbsp, divided
• Soy sauce (or Worcestershire) 1 tsp
• Honey or brown sugar 1 tsp
• Smoked paprika 1/2 tsp
• Black pepper to taste
• Salt to taste
• Balsamic vinegar (optional) 1 tsp (for tomatoes)
• Lemon (optional) 1/2, for kale finishing

Instructions

1. Prep: Heat grill to medium-high. Pat bison dry. Strip kale leaves from stems; slice leaves. Halve tomatoes.
2. Quick steak glaze: Stir 1 tsp soy sauce, 1 tsp honey, 1/2 tsp smoked paprika, 1 tbsp olive oil, and black pepper.
3. Season steaks: Lightly salt bison (go easy—glaze has salt). Brush both sides with glaze. Let sit 5–10 minutes while grill heats.
4. Cook tomatoes (stove): Heat a skillet over medium-high with 1 tsp olive oil. Add tomatoes (and optional red onion). Cook 4–6 minutes, stirring occasionally, until blistered and jammy. Finish with pinch of salt and (optional) 1 tsp balsamic. Turn off heat.
5. Grill bison: Grill 3–5 minutes per side depending on thickness for medium-rare to medium (bison is lean—avoid overcooking). Rest 5 minutes.
6. Sauté kale (stove): In another skillet, warm remaining 2 tsp–1 tbsp olive oil over medium. Add sliced garlic; cook 30 seconds. Add kale with a pinch of salt and a splash of water. Cover 2 minutes to steam, then uncover and sauté 2–4 minutes until tender and glossy. Finish with lemon squeeze if using.
7. Serve: Slice rested bison. Plate with garlicky kale and blistered tomatoes (spoon the pan juices over the steak).