Careme Recipes

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 0.75 lb (about 12 oz) fillet, patted dry $4.99/lb sale
• Kroger® Brussels Sprouts Halves 12 oz bag $3.99 per 12 oz
• Organic Yellow Potatoes 1 lb, cut into 1-inch pieces $2.49/lb
• Simple Truth Organic® Baby Dill 2 Tbsp, chopped (from container) $2.79 / 0.5 oz
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $2.79 / 3 ct
• Lemon 1 (zest and juice)
• Unsalted butter 2 Tbsp, melted
• Olive oil 2 Tbsp
• Kosher salt & black pepper To taste

Instructions

1. Heat oven to 450°F. Line a large sheet pan with parchment for easy cleanup.
2. Toss potatoes with 1 Tbsp olive oil, half the garlic, salt and pepper. Spread on half the pan. Roast 10 minutes.
3. Toss Brussels sprouts with remaining 1 Tbsp olive oil, salt and pepper. Add to the other half of the pan. Roast another 10 minutes (total 20 for potatoes).
4. Make lemon-dill butter: in a small bowl mix melted butter, lemon zest, 1 Tbsp lemon juice, remaining garlic, and half the dill.
5. Scoot veg to make space; place rockfish in the center. Pat dry again, season generously with salt and pepper, and spoon half the lemon-dill butter over the fish.
6. Roast until fish flakes easily and is opaque, 8–12 minutes depending on thickness (most fillets finish around 10 minutes).
7. Toss roasted potatoes and Brussels sprouts with the remaining lemon-dill butter and a squeeze of lemon. Sprinkle remaining dill over everything and serve immediately.

Ingredients

• Fresh Wild Mussels (never frozen; sustainably sourced) 2 lb, scrubbed and debearded $4.99/lb sale
• Organic Leeks (2–3 per bunch) 1 large leek (about 1/2 lb), white and light green parts thinly sliced $5.49/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, thinly sliced $2.79 / 3 ct
• Organic Fuji Apple – Each 1 medium, cored and matchsticked $2.79/lb
• Dry hard cider 1 cup (or dry white wine or low-sodium chicken/veg broth)
• Unsalted butter 2 Tbsp (or use olive oil)
• Flat-leaf parsley 2 Tbsp, chopped
• Red pepper flakes Pinch
• Small baguette (for toasts) 1, sliced
• Olive oil, salt & black pepper As needed

Instructions

1. Rinse mussels under cold water; discard any that remain open when tapped or have cracked shells.
2. Preheat a large Dutch oven or deep skillet over medium heat on the stove. Add butter (or 1 Tbsp olive oil).
3. Sauté leeks with a pinch of salt until softened, 5–6 minutes. Add garlic and red pepper flakes; cook 30 seconds until fragrant. Stir in apple for 1 minute.
4. Pour in cider and bring to a brisk simmer.
5. Add mussels, cover, and steam until shells open, 4–6 minutes, shaking the pot once or twice. Discard any that don’t open.
6. Meanwhile, brush baguette slices lightly with olive oil and toast on a hot grill pan or skillet on the stove until golden on both sides; rub with a cut clove of garlic if you like.
7. Taste broth and season with salt and pepper. Sprinkle with parsley and serve mussels in bowls with plenty of the cider-leek-apple broth and the garlic toasts for dipping.

Ingredients

• Simple Truth® Natural Lamb Loin Chops 1 lb (about 4 small chops), patted dry $13.49/lb sale
• Organic Butternut Squash 1.5 lb, peeled and 1-inch cubes $1.99/lb
• Organic Lacinato Kale 1 bunch, stems removed, leaves thinly sliced $2.99 each
• Fresh Large Bartlett Pear - Each 1 pear, cored and thinly sliced $2.99/lb
• Organic Jumbo Red Onions 1/4 onion, very thinly sliced $2.49/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79 / 3 ct
• Olive oil 3–4 Tbsp, divided
• Fresh or dried rosemary 1 Tbsp chopped fresh (or 1 tsp dried)
• Lemon juice or apple cider vinegar 1–2 Tbsp
• Kosher salt & black pepper To taste

Instructions

1. Heat oven to 425°F for the squash. Toss squash with 1.5 Tbsp olive oil, salt, pepper, and 1/2 tsp rosemary. Spread on a sheet pan and roast 25–30 minutes, turning once, until tender and caramelized at the edges.
2. Prep lamb while squash roasts: mix 1 Tbsp olive oil with minced garlic, remaining rosemary, 1 tsp salt, and pepper. Rub mixture all over chops; let sit at room temp 10–15 minutes.
3. Warm a grill or grill pan over medium-high. Oil grates lightly. Grill chops 3–4 minutes per side for medium-rare (130–135°F), or to desired doneness. Rest 5 minutes.
4. Make the kale–pear salad: in a bowl, toss sliced kale with 1 Tbsp olive oil and a pinch of salt; massage for 30–60 seconds to soften. Add pear and red onion, then dress with lemon juice or apple cider vinegar. Season to taste.
5. Serve grilled lamb chops with a heap of roasted squash and the fresh kale–pear salad. Spoon any lamb juices over the chops.