Careme Recipes

Ingredients

• Fresh Wild Mussels (never frozen; sustainably sourced) 2 lb, scrubbed and debearded on sale $4.99/lb (was $12.99)
• Organic Yukon Gold Potatoes ~1 lb, cut into 1/2-inch cubes $4.99 per 3 lb bag
• Organic Leeks 1 medium, white/light green parts thinly sliced $5.49/lb
• Organic Kale 4 oz, stems removed, chopped $2.99 per 16 oz
• Simple Truth Organic Garlic Bulbs 3 cloves, sliced $2.79 per 3 ct
• Organic Fuji Apple – Each 1 apple, diced $2.79/lb
• Dry apple cider or dry white wine (pantry) 1 cup
• Olive oil or butter (pantry) 2 tbsp
• Dijon mustard (optional, pantry) 1 tsp
• Crushed red pepper flakes, salt, black pepper (pantry) To taste
• Lemon wedges (optional, pantry) For serving
• Crusty bread (optional, pantry) For dipping

Instructions

1. Rinse and scrub mussels under cold water; pull off any beards. Discard any with cracked shells or those that don’t close when tapped.
2. Prep the produce: dice potatoes and apple, slice leeks and garlic, chop kale.
3. Set a large Dutch oven or deep pot over medium heat on the stove. Add olive oil/butter and the leeks; cook until tender and sweet, about 4 minutes. Stir in garlic and a pinch of red pepper flakes for 30 seconds.
4. Add diced potatoes and apple; season with 1/2 tsp salt and a few grinds of pepper. Stir for 1 minute to coat.
5. Pour in the cider/wine and stir in Dijon (if using). Bring to a lively simmer; cover and cook until potatoes are nearly tender, 10–12 minutes.
6. Stir in chopped kale to wilt, about 1 minute.
7. Add mussels, toss, and cover. Steam until shells open wide, 5–7 minutes, shaking the pot once halfway. Discard any mussels that stay closed.
8. Taste the broth; adjust salt/pepper. Ladle mussels, potatoes, kale, and broth into warm bowls. Serve with lemon and crusty bread if you like.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 1 lb, skinless if possible on sale $4.99/lb (was $9.99)
• Kroger Brussels Sprouts BIG DEAL! 12 oz (about half the bag), halved $6 per 24 oz bag
• Organic Butternut Squash 1.5 lb, peeled and 1-inch cubes $1.99/lb
• Organic Jumbo Yellow Onions 1/2 medium, sliced $2.19/lb
• Simple Truth Organic Garlic Bulbs 2 cloves, minced $2.79 per 3 ct
• Olive oil (pantry) 3 tbsp, divided
• Smoked paprika, dried thyme, salt, pepper (pantry) 1 tsp paprika, 1 tsp thyme, 1 tsp kosher salt total, pepper to taste
• Lemon (pantry) 1, zested and juiced
• Dijon mustard (pantry) 1 tsp

Instructions

1. Heat oven to 425°F. Line a rimmed sheet pan with parchment for easy cleanup.
2. Toss squash, Brussels sprouts, and onion with 2 tbsp olive oil, 3/4 tsp salt, a few grinds of pepper, and half the smoked paprika and thyme. Spread in a single layer.
3. Roast vegetables for 15 minutes, stirring once.
4. Pat rockfish dry. In a small bowl, mix remaining 1 tbsp olive oil with the rest of the paprika and thyme, plus a pinch of salt and pepper. Rub over the fish.
5. Scoot vegetables to make room and lay rockfish on the pan. Roast until fish flakes easily and veg are caramelized, 10–12 minutes (internal temp ~140–145°F).
6. Stir together lemon zest and juice with the minced garlic and Dijon to make a quick pan sauce; spoon over fish and vegetables right before serving.

Ingredients

• Simple Truth® Natural Ground Lamb 1 lb on sale $9.99 per lb (was $11.99)
• Simple Truth Organic® Baby Dill 2 tbsp, finely chopped $2.79 per 0.5 oz
• Organic Green Cabbage ~3/4 lb, thinly sliced (about 5 cups) $2.49/lb
• Organic Carrots Bunch 4 medium, peeled into ribbons or grated $2.99 per bunch
• Organic Jumbo Red Onions (or Yellow) 1/2 small, grated for kofta + a few thin slices for salad $2.49/lb (red) or $2.19/lb (yellow)
• Simple Truth Organic Garlic Bulbs 3 cloves (2 grated into kofta, 1 minced for sauce) $2.79 per 3 ct
• Plain yogurt (pantry) 1/2 cup
• Ground cumin, coriander, paprika, salt, pepper (pantry) 1 tsp cumin, 1 tsp coriander, 1/2 tsp paprika, 1 tsp kosher salt total, pepper to taste
• Olive oil (pantry) 2 tbsp, divided
• Lemon (pantry) 1, zested and juiced
• Flatbreads or warm pita (optional, pantry) 2

Instructions

1. Prep the grill (or grill pan) to medium-high heat; oil grates lightly.
2. Mix the kofta: in a bowl combine ground lamb, grated onion, 2 grated garlic cloves, 1 tbsp chopped dill, cumin, coriander, paprika, 3/4 tsp salt, and pepper. Gently mix until just combined.
3. Shape into 4 oblong patties or onto skewers (about 1/2-inch thick) and chill in the fridge while you prep the sides (helps them hold).
4. Make the dill-yogurt sauce: stir yogurt with remaining 1 tbsp dill, 1 minced garlic clove, 1 tsp lemon zest, 1 tbsp lemon juice, a pinch of salt and pepper. Chill.
5. Warm salad: set a large skillet on the stove over medium heat. Add 1 tbsp olive oil, cabbage, and carrot ribbons. Season with a big pinch of salt and pepper; sauté, tossing, until just tender-crisp, 4–6 minutes. Finish with 1 tbsp lemon juice. Keep warm.
6. Grill kofta 3–4 minutes per side, until nicely charred and just cooked through (internal temp ~160°F), brushing with 1 tbsp olive oil if needed.
7. Serve kofta over the warm carrot-cabbage salad with dollops of dill-yogurt. Add lemon wedges and flatbreads if you like.