Careme Recipes

Ingredients

• Top Sirloin Steak, 12 OZ 1 package $12.99
• Cauliflower 1 small head, cut into florets $3.99
• Organic Radicchio 1/2 head, cored and sliced into wedges or ribbons $4.99
• Baby Bella Mushrooms 8 OZ $2.49
• Organic Shallots 1 large, thinly sliced $4.99
• Lemon 1/2 $0.89
• Organic Rosemary, 0.25 OZ 1 small sprig, finely chopped $1.29
• Pantry item: olive oil 2 tablespoons
• Pantry item: butter 1 tablespoon
• Pantry item: milk or cream 2 to 3 tablespoons
• Pantry item: Dijon mustard 1 teaspoon
• Pantry item: kosher salt to taste
• Pantry item: black pepper to taste

Instructions

1. Preheat the oven to 425°F. Toss the cauliflower florets with 1 tablespoon olive oil, salt, and pepper on a sheet pan. Roast for 25 to 30 minutes until tender and deeply browned at the edges.
2. Pat the sirloin dry and season generously with kosher salt, black pepper, and the chopped rosemary. Let it sit at room temperature while the cauliflower roasts.
3. Heat a heavy skillet over medium-high heat with a little olive oil. Sear the sirloin for about 4 to 5 minutes per side for medium-rare to medium, depending on thickness. Transfer to a plate and rest at least 8 minutes.
4. In the same skillet, lower heat to medium. Add butter, sliced shallot, and mushrooms. Cook 5 to 6 minutes until browned. Add the radicchio and cook 2 to 3 minutes more until just wilted but still structured. Finish with a squeeze of lemon and a pinch of salt.
5. Transfer the roasted cauliflower to a bowl or pot and mash with milk or cream, Dijon mustard, a drizzle of olive oil, and salt and pepper until smooth-ish and silky.
6. Slice the steak thinly against the grain. Spoon the cauliflower purée onto plates, top with sliced steak, and arrange the warm mushroom-radicchio sauté alongside or partially over the beef for a restaurant-style presentation.
7. Serve with Cabernet Sauvignon.

Ingredients

• Bell & Evans Bone In Chicken Thighs 1 package, about 1 to 1.25 lb $4.49
• Organic Carrot Bag, 16 OZ 1/2 bag, cut into batons $1.69
• Organic Yellow Onion 1 large, cut into wedges $2.99
• Organic Baby Bella Sliced Mushrooms, 8 OZ 1 package $3.99
• Organic Dino Kale 1/2 bunch, roughly chopped $2.99
• Organic Garlic, 3 CT 2 cloves, smashed $2.89
• Pantry item: olive oil 2 tablespoons
• Pantry item: balsamic vinegar 1 tablespoon
• Pantry item: butter 1 tablespoon
• Pantry item: kosher salt to taste
• Pantry item: black pepper to taste

Instructions

1. Preheat the oven to 425°F. Pat the chicken thighs dry and season well with salt and pepper.
2. On a sheet pan or oven-safe skillet, toss carrots, onion wedges, mushrooms, and smashed garlic with olive oil, salt, and pepper. Arrange the chicken thighs on top so the drippings flavor the vegetables.
3. Roast for 30 to 35 minutes until the chicken is browned and cooked through and the vegetables are caramelized.
4. Transfer the chicken to rest briefly. Put the pan over medium heat on the stove. Add balsamic vinegar and butter, scraping up the browned bits. Stir in the chopped kale and cook 2 to 3 minutes until just wilted and glossy.
5. Plate the roasted vegetables and kale, then top with the chicken thighs. Spoon the quick balsamic pan glaze over everything.
6. Serve with Cabernet Sauvignon.

Ingredients

• Steakhouse Beef Burger 1 package $8.99
• Organic Potato Fingerling Mix, 24 Ounce 1/2 package $5.49
• Baby Bella Mushrooms 8 OZ, sliced if needed $2.49
• Organic Shallots 1 medium, thinly sliced $4.99
• Organic Baby Arugula Salad, 5 OZ 1/2 package, optional for plating $3.79
• Pantry item: olive oil 2 tablespoons
• Pantry item: butter 1 tablespoon
• Pantry item: Dijon mustard 1 teaspoon
• Pantry item: red wine vinegar 1 teaspoon
• Pantry item: kosher salt to taste
• Pantry item: black pepper to taste

Instructions

1. Preheat the oven to 425°F. Halve the fingerling potatoes, toss with 1 tablespoon olive oil, salt, and pepper, and roast for 25 to 30 minutes until crisp and golden.
2. Cook the steakhouse beef burgers in a skillet over medium-high heat, about 4 to 5 minutes per side or to your preferred doneness. Rest briefly after cooking.
3. In the same skillet, reduce heat to medium and add butter, mushrooms, and shallots. Cook until browned and jammy, about 6 to 8 minutes. Stir in Dijon and a tiny splash of red wine vinegar to brighten the topping.
4. If using arugula, toss lightly with a drop of olive oil and salt. Plate the burgers with the mushroom-shallot topping spooned over, with roasted fingerlings alongside and a small tuft of arugula for freshness.
5. Serve with Cabernet Sauvignon.

Ingredients

• Whole Foods Market Kitchens Tandoori Spiced Boneless Skinless Chicken Breasts 1 package $7.99
• Organic Carrot Bag, 16 OZ 1/2 bag, about 8 ounces, peeled and cut on the bias $1.69
• Organic Green Cabbage 1/2 small head, cut into wedges or thick ribbons $1.10
• Organic Slicing Cucumbers 1, diced small $1.99
• Cilantro Bunch 1/2 bunch, chopped $0.99
• Lime 1 $0.49
• Organic Garlic, 3 CT 1 clove, grated $2.89
• Pantry item: plain yogurt 3/4 cup
• Pantry item: olive oil 1 tablespoon
• Pantry item: cumin 1/2 teaspoon
• Pantry item: kosher salt to taste
• Pantry item: black pepper to taste
• Pantry item: naan or cooked rice for serving
• Charles Smith Wines Kung Fu Girl Riesling, 750 ML 1 bottle 13.59

Instructions

1. Preheat the oven to 425°F. Pull 1 package tandoori spiced boneless skinless chicken breasts from the refrigerator so it loses a bit of chill. On a cutting board, peel and cut about 8 ounces carrots from 1/2 bag on a sharp bias into elongated pieces for better presentation. Cut 1/2 small head organic green cabbage into wedges or thick ribbons that will roast without collapsing.
2. Toss the carrots and cabbage with 1 tablespoon olive oil, 1/2 teaspoon cumin, a pinch of kosher salt, and black pepper. Spread them on a sheet pan, keeping the cabbage in larger pieces so the edges char while the centers stay juicy.
3. Nestle the tandoori chicken onto the same pan, or use a second small pan if needed to avoid crowding. Roast at 425°F for 20 to 25 minutes, flipping the vegetables once, until the chicken is cooked through and the carrots are tender with caramelized spots. If the cabbage needs more color, give it an extra 3 to 5 minutes after the chicken comes out to rest.
4. While the pan roasts, make the cooling yogurt. In a bowl combine 3/4 cup plain yogurt, 1 small diced organic slicing cucumber, 1 grated garlic clove, 1/2 bunch chopped cilantro, the juice of 1/2 lime, a pinch of kosher salt, and black pepper. Stir well and chill or hold cool. If you like a looser sauce, add 1 tablespoon water.
5. Warm naan or prepare a modest amount of rice if using. Slice the rested tandoori chicken breasts against the grain into thick strips so the spice coating is visible on the cut faces.
6. Taste the roasted vegetables and season with a squeeze of the remaining 1/2 lime and another pinch of salt if needed. The lime lifts the sweetness of the carrots and the brassica notes of the cabbage.
7. To plate, spread a generous spoonful of cucumber-cilantro yogurt on each plate or in each shallow bowl. Arrange the sliced tandoori chicken partly over the yogurt, then fan the roasted carrots and stack the cabbage alongside for height and color contrast. Serve naan folded at the side, or spoon rice neatly underneath. Finish with extra cilantro if you have it.
8. Optional wine pairing: serve with Gewurztraminer or Pinot Gris.