Careme Recipes

Ingredients

• Fresh Rockfish Fillet (Pacific caught, sustainably sourced) 3/4–1 lb fillet, patted dry $4.99/lb (sale)
• Kroger Brussels Sprouts BIG DEAL! 12 oz, trimmed and halved $6 per 24 oz bag (use half)
• Organic Red Potatoes 3/4 lb, cut into 1-inch chunks $2.29/lb
• Simple Truth Organic Baby Dill 2 Tbsp, finely chopped $2.79 per 0.5 oz
• Simple Truth Organic Garlic Bulbs 2 cloves, minced $2.79 per 3 ct
• Unsalted butter 2 Tbsp, softened
• Olive oil 1.5 Tbsp
• Lemon 1, zested and cut into wedges
• Kosher salt & black pepper To taste
• Smoked paprika (optional) 1/2 tsp

Instructions

1. Heat oven to 425°F. Line a rimmed sheet pan with parchment for easy cleanup.
2. Prep the produce: Halve trimmed Brussels sprouts. Cut red potatoes into 1-inch chunks. Mince garlic, chop dill, and zest the lemon.
3. Season the veg: On the sheet pan, toss Brussels sprouts and potatoes with 1 Tbsp olive oil, half the garlic, 1/2 tsp salt, and pepper. Spread in an even layer.
4. Roast the veg for 15 minutes to get a head start.
5. Make lemon-dill butter: In a small bowl, mash softened butter with dill, remaining garlic, lemon zest, a pinch of salt, pepper, and optional smoked paprika.
6. Season the fish: Pat rockfish dry; rub with remaining 1/2 Tbsp olive oil and sprinkle with 1/2 tsp salt and pepper.
7. Add fish to pan: Remove pan, push veg to the sides, and place fish in the center. Dot the top of fish with the lemon-dill butter.
8. Finish roasting: Return to oven and bake until fish flakes and veg are browned—about 10–12 minutes (internal temp ~135–140°F for rockfish).
9. Serve: Squeeze lemon wedges over everything. Spoon any melted butter from the pan over the fish. Plate with extra dill if you like.

Ingredients

• Fresh Wild Mussels (never frozen; sustainably sourced) 2 lb, scrubbed and debearded $4.99/lb (sale)
• Organic Ginger Root 1.5 Tbsp, finely minced $5.99/lb
• Simple Truth Organic Sliced Shiitake Mushrooms 5 oz $5.99 per 5 oz
• Organic Baby Bok Choy 1/2 lb, sliced into 1-inch pieces $3.99/lb
• Simple Truth Organic Thai Basil 1/4 cup leaves, torn $2.79 per 0.5 oz
• Garlic 2 cloves, minced
• Neutral oil (canola or avocado) 1 Tbsp
• Red curry paste 2 Tbsp (to taste)
• Full-fat or light coconut milk 1 can (13.5 oz)
• Low-sodium chicken or vegetable broth 1 cup
• Fish sauce & lime 1 Tbsp fish sauce; 1 lime, juiced
• Jasmine rice (for serving) 1 cup dry (yields ~3 cups cooked)

Instructions

1. Start the rice: Rinse 1 cup jasmine rice. Cook per package (about 15 minutes). Keep warm.
2. Clean mussels: Discard any cracked shells. Tap open ones; if they don’t close, discard. Rinse well; pull off beards.
3. Build the curry base: Heat a large pot or Dutch oven over medium. Add oil, then sauté ginger and garlic 30 seconds. Add shiitake; cook 2–3 minutes until lightly browned.
4. Add curry and liquids: Stir in red curry paste for 30 seconds. Pour in coconut milk and broth; bring to a lively simmer. Season with fish sauce.
5. Cook bok choy: Add bok choy; simmer 2 minutes until just tender.
6. Steam mussels: Increase heat to medium-high. Add mussels, cover, and cook 4–5 minutes, shaking the pot once, until most shells have opened. Discard any that remain closed.
7. Finish: Stir in lime juice and Thai basil. Taste and adjust with more fish sauce, lime, or a pinch of sugar if your curry paste is very spicy.
8. Serve: Spoon rice into bowls, ladle mussels and plenty of broth over top. Garnish with extra basil and lime wedges.

Ingredients

• Simple Truth Natural Boneless Skinless Fresh Chicken Breast Family Pack 1 lb (2 small breasts), pounded to even thickness $5.99/lb (sale)
• Organic Cauliflower 1 lb, cut into florets $2.99/lb
• Organic Carrots (bunch) 8 oz, cut into sticks $2.99 per bunch
• Fresh Organic Large Ripe Avocado 1, diced $1.50 each (sale)
• Organic Cucumber 1/2 large, diced $1.49 each
• Simple Truth Organic Fresh Grape Snacking Tomatoes 5 oz, halved $4.79 per 10 oz
• Olive oil 2.5 Tbsp, divided
• Shawarma spice mix (or: 1 tsp each cumin & paprika; 1/2 tsp each coriander, turmeric, garlic powder; pinch cinnamon) 2 tsp
• Kosher salt & black pepper To taste
• Plain yogurt 1/3 cup
• Tahini 2 Tbsp
• Lemon 1, zested and juiced
• Garlic 1 small clove, grated

Instructions

1. Heat oven to 450°F. Place a rack in the upper third. Set a grill pan or outdoor grill to medium-high.
2. Prep veg: Toss cauliflower florets and carrot sticks with 1.5 Tbsp olive oil, 1/2 tsp salt, and pepper on a sheet pan. Roast 20–25 minutes, tossing once, until browned and tender.
3. Marinate chicken: In a bowl, mix 1 Tbsp olive oil with shawarma spice mix and 1/2 tsp salt. Coat chicken and let sit while veg roasts (10–15 minutes).
4. Make tahini yogurt: Stir yogurt, tahini, lemon zest, 1 Tbsp lemon juice, grated garlic, pinch of salt, and enough water to reach a drizzleable consistency (1–2 Tbsp).
5. Quick salad: Combine diced avocado, cucumber, and halved tomatoes with a pinch of salt, pepper, and a squeeze of lemon. Set aside.
6. Grill chicken: Grill 4–5 minutes per side until nicely charred and internal temp reaches 165°F. Rest 3 minutes, then slice.
7. Plate: Spread roasted veg on plates, top with sliced chicken, and drizzle with tahini yogurt. Add the avocado salad on the side and serve with extra lemon.

Ingredients

Instructions

Ingredients

Instructions

Ingredients

Instructions