Careme Recipes

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 3/4 lb, cut into 2-inch pieces $4.99/lb (sale)
• Fresh Wild Mussels (never frozen; sustainably sourced) 1 lb, scrubbed and debearded $4.99/lb (sale)
• Organic Lacinato Kale 2 packed cups, thinly sliced (from about 1/2 bunch) $2.99/ea bunch
• Organic Roma Tomatoes 8 oz, chopped $3.99 per 16 oz pack
• Organic Jumbo Yellow Onion 1 small, diced $1.99/ea
• Simple Truth Organic Garlic Bulbs 3 cloves, minced $2.79/3 ct
• Tomato paste 1 tablespoon pantry
• Crushed red pepper flakes 1/2 teaspoon (optional for heat) pantry
• Dry white wine 1/2 cup pantry
• Seafood or chicken stock (or water) 2 cups pantry
• Olive oil 2 tablespoons pantry
• Kosher salt & black pepper to taste pantry

Instructions

1. Prep: Rinse mussels, scrub shells, and remove beards. Tap any open mussels; discard if they don’t close. Pat rockfish dry and cut into 2-inch pieces. Chop tomatoes, onion, kale, and garlic.
2. Build the base on the stove: Heat olive oil in a wide pot over medium. Cook onion with a pinch of salt until translucent, 5 minutes. Stir in garlic, red pepper, and tomato paste; cook until fragrant, 1 minute.
3. Deglaze and simmer: Pour in white wine; simmer 1–2 minutes to reduce slightly. Add chopped tomatoes, stock, and kale. Season with salt and pepper. Simmer 6–8 minutes until kale softens.
4. Cook seafood: Nestle rockfish into the simmering broth; cook 3–4 minutes. Add mussels, cover, and cook 4–5 minutes until shells open. Discard any that stay closed. Taste and adjust seasoning.
5. Serve: Ladle into warm bowls. Optional squeeze of lemon or drizzle of olive oil on top. Enjoy as a standalone stew (veg included) or with crusty bread if desired.

Ingredients

• Simple Truth® Natural Lamb Loin Chops 2 chops (~12 oz total) $13.49/lb (sale)
• Olive oil 1 1/2 tablespoons, divided pantry
• Simple Truth Organic Garlic Bulbs 3 cloves, minced $2.79/3 ct
• Dried rosemary (or thyme) 1 teaspoon, crushed pantry
• Kosher salt & black pepper to taste pantry
• Kroger® Brussels Sprouts Halves 12 oz $3.99 / 12 oz
• Organic Fuji Apple 1, cored and sliced $2.79/lb
• Organic Jumbo Yellow Onion 1/2 small, thinly sliced $1.99/ea
• Apple cider vinegar 1 teaspoon pantry
• Dijon mustard 1 teaspoon pantry
• Honey or maple syrup 1 teaspoon pantry
• Butter (optional) 1 tablespoon pantry

Instructions

1. Prep: Pat lamb chops dry. Mix 1 tablespoon olive oil, garlic, rosemary, 3/4 teaspoon salt, and black pepper. Rub all over chops; marinate at room temp 15 minutes while the grill preheats.
2. Preheat grill: Heat an outdoor grill or grill pan to medium-high. Oil grates lightly.
3. Start the side on the stove: Heat remaining 1/2 tablespoon olive oil (and butter if using) in a large skillet over medium. Add onion and a pinch of salt; cook 2–3 minutes. Add Brussels sprouts; cook, stirring occasionally, until browned in spots and just tender, 6–8 minutes. Add apple slices and cook 2 minutes more.
4. Glaze the sprouts: Stir in vinegar, Dijon, and honey; season with salt and pepper to taste. Keep warm off heat.
5. Grill the lamb: Grill chops 3–4 minutes per side for medium-rare (130–135°F), or to preferred doneness. Rest 5 minutes.
6. Serve: Plate lamb with a generous mound of Brussels sprout–apple skillet. Spoon any resting juices over the chops.

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off 12 oz, thawed and patted dry $6.99 / 12 oz (sale)
• Organic Butternut Squash ~1.25 lb, peeled and 3/4-inch diced (about 4 cups) $1.99/lb
• Organic Baby Bok Choy 1/2 lb (3–4 small heads), chopped into 1-inch pieces $3.99/lb
• Organic Ginger Root 1-inch piece, minced $5.99/lb
• Simple Truth Organic Garlic Bulbs 2 cloves, minced $2.79/3 ct
• Red curry paste 2 tablespoons (adjust to heat preference) pantry
• Light coconut milk 1 can (13.5 oz) pantry
• Fish sauce or soy sauce 1 tablespoon pantry
• Brown sugar 1 teaspoon pantry
• Lime (optional) 1, for squeezing pantry
• Jasmine rice 3/4 cup dry (about 2 1/4 cups cooked) pantry
• Neutral oil 1 tablespoon pantry
• Simple Truth Organic® Thai Basil (for garnish) 1/4 cup leaves, torn $2.79 / 0.5 oz

Instructions

1. Prep: Start rice in a small pot or rice cooker. Peel and dice squash. Chop bok choy (separate stems and greens). Pat shrimp dry and season lightly with salt. Mince ginger and garlic.
2. Build the curry on the stove: Heat oil in a wide saucepan over medium. Sauté ginger and garlic 30 seconds. Stir in red curry paste; cook 30–60 seconds until fragrant.
3. Simmer the squash: Add coconut milk and 1/2 cup water; bring to a simmer. Add diced squash and a pinch of salt. Cover and simmer 10–12 minutes until just tender.
4. Finish with shrimp & greens: Add shrimp and bok choy stems; simmer 2–3 minutes until shrimp are pink and opaque. Fold in bok choy greens and cook 1 minute more. Season with fish sauce and brown sugar; add a squeeze of lime if using. Adjust salt to taste.
5. Serve: Fluff rice and divide between bowls. Ladle curry over the top and garnish with Thai basil. Eat immediately while the shrimp are juicy and tender.