Careme Recipes

Ingredients

• Rockfish fillet (wild-caught) 12 oz (cut into 1.5-inch pieces) $4.99/lb sale
• Organic Russet Potatoes 1 lb (2 medium), cut into wedges $1.79/lb
• Fresh Green Beans - Bag 8 oz, trimmed $3.69/1 lb bag
• Eggs 2, beaten
• Panko breadcrumbs 1.5 cups
• All-purpose flour 1/2 cup
• Smoked paprika + garlic powder 1 tsp each
• Kosher salt & pepper To taste
• Olive oil 3 tbsp (or spray)
• Lemon 1, cut into wedges
• Quick tartar (optional): mayo, pickle relish, lemon juice 1/3 cup mayo + 2 tbsp relish + 1 tsp lemon juice

Instructions

1. Heat oven to 450°F. Line a large sheet pan with parchment.
2. Toss potato wedges with 1.5 tbsp oil, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp smoked paprika. Spread on half the pan. Roast 15 minutes.
3. Meanwhile, set up breading: bowl 1 flour + 1/2 tsp salt; bowl 2 beaten eggs; bowl 3 panko + 1/2 tsp garlic powder + 1/2 tsp smoked paprika + pinch salt.
4. Pat fish dry, season lightly with salt. Dredge in flour, dip in egg, then press into panko. Place on the empty half of the pan (or a small wire rack set on the pan). Drizzle or mist with remaining oil.
5. After potatoes have roasted 15 minutes, add green beans tossed with a little oil and salt to the pan (in open spaces). Continue baking 12–15 minutes until fish flakes and is golden, potatoes are crisp, and beans are tender-crisp.
6. Stir tartar ingredients (if using). Serve fish with lemon wedges, potato wedges, and green beans. Let kids dip!

Ingredients

• Simple Truth 90% Lean Natural Ground Bison 12 oz (use remainder for next day’s omelet or freeze) $11.49/16 oz sale
• Organic Yellow Onion (peeled) 1 small, finely diced $1.99/each
• Garlic 2 cloves, minced
• Tomato sauce 8 oz
• Ketchup 1/3 cup
• Worcestershire sauce 1 tbsp
• Yellow or Dijon mustard 1 tbsp
• Brown sugar (optional) 1–2 tsp, to taste
• Kosher salt & pepper To taste
• Burger buns 2–3, toasted
• Cheddar slices (optional) 2
• Organic Cucumber 1, thinly sliced $1.49/each
• Kroger Gala Apples – 3 lb bag 1–2 apples, thinly sliced $3.99/bag
• Organic Cilantro 2 tbsp, chopped (optional) $1.99/each
• Vinegar (apple cider or white) + pinch sugar + salt 2 tbsp vinegar + 1/2 tsp sugar + pinch salt for salad

Instructions

1. Warm a large skillet over medium-high. Add bison and onion; cook 5–6 minutes, breaking up meat, until browned. Stir in garlic; cook 30 seconds.
2. Reduce heat to medium. Add tomato sauce, ketchup, Worcestershire, mustard, brown sugar (if using), 1/2 tsp salt, and pepper. Simmer 5–8 minutes until thick and sloppy; adjust seasoning.
3. Make the quick salad: toss cucumber and apple with vinegar, pinch of sugar, pinch of salt, and cilantro (if using). Let stand 5 minutes.
4. Toast buns. Spoon bison mixture onto buns; add cheese if desired. Serve with the crunchy cucumber-apple salad.

Ingredients

• Pink Shrimp Peeled & Deveined 31/40 Raw (Previously Frozen) 12 oz, thawed and patted dry $8.99/lb sale
• Fresh Whole Pineapple 1/2 pineapple, cut in 1-inch chunks $4.99/each
• Green Onions 3, cut into 1.5-inch pieces $1.50/each
• Long-grain white rice 1 cup, rinsed
• Water + salt 1.75 cups water + 1/2 tsp salt for rice
• Limes 2 (zest + juice)
• Organic Cilantro 2–3 tbsp, chopped $1.99/each
• Butter or olive oil 2 tbsp, divided
• Garlic 3 cloves, minced
• Honey 1 tbsp
• Smoked paprika 1/2 tsp
• Black pepper + salt To taste
• Skewers (if wooden, soak 10 min) 6–8

Instructions

1. If using wooden skewers, soak in water 10 minutes. Heat grill or grill pan to medium-high.
2. Cook rice: bring water and salt to a boil; add rice, reduce to low, cover, simmer 15 minutes. Off heat, rest 5 minutes. Fluff with 1 tbsp butter/oil, lime zest, half the cilantro, and a squeeze of lime.
3. Marinate shrimp (10–15 min): toss with 1 tbsp oil, garlic, honey, smoked paprika, 1/4 tsp salt, and pepper; add half the lime juice.
4. Thread skewers: alternate shrimp, pineapple, and pieces of green onion.
5. Grill 2–3 minutes per side until shrimp are pink and just cooked and pineapple has charred edges. Brush with any remaining marinade during the first turn.
6. Serve skewers over cilantro-lime rice with extra lime wedges and remaining cilantro sprinkled on top.