Careme Recipes

Ingredients

• Certified Angus Beef 80/20 Ground Chuck 12 oz $5.99 (sale) / 1 lb
• Organic Green Cabbage 8 oz (about 3 cups shredded) $2.49 / 1 lb
• Fresh avocado (medium ripe) 1 avocado, sliced $1.99 each
• Organic Jumbo Yellow Onion 1/2 onion, thin-sliced (about 4 oz) $2.19 / 1 lb
• Simple Truth Organic® Thai basil A small handful, torn (optional but great) $2.79 / 0.5 oz
• Romaine lettuce hearts (optional for extra crunch) 1–2 cups shredded (optional) $3.49 / 7 oz
• Corn tortillas (or flour tortillas) 6–8 small tortillas not provided
• Lime 1 lime not provided
• Garlic 1 clove, grated or minced not provided
• Olive oil 1 tbsp not provided
• Apple cider vinegar (or white vinegar) 1 tbsp not provided
• Honey or sugar 1 tsp not provided
• Spices: ground cumin, chili powder, smoked paprika, dried oregano, black pepper, salt See steps not provided
• Hot sauce to serve not provided

Instructions

1. Prep: Thin-slice 1/2 organic yellow onion (about 4 oz). Shred 8 oz organic green cabbage (about 3 cups). Mince/grate 1 garlic clove. Slice 1 avocado. Cut 1 lime into wedges. Tear a small handful of Thai basil (optional).
2. Make the slaw: In a bowl, whisk 1 tbsp olive oil + 1 tbsp vinegar + 1 tsp honey (or sugar) + 1/2 tsp salt + plenty of black pepper. Toss with the shredded cabbage (and 1–2 cups shredded romaine if using). Squeeze in juice from 1–2 lime wedges. Set aside to crisp while you cook the beef.
3. Cook the beef (stove): Heat a skillet over medium-high. Add 12 oz 80/20 ground chuck and 1/2 the sliced onion. Sprinkle with 1 1/2 tsp ground cumin + 1 tsp chili powder + 1/2 tsp smoked paprika + 1/2 tsp dried oregano + 1/2 tsp salt + black pepper. Cook 7–9 minutes, breaking up the meat, until browned and the onion is softened. Drain off excess fat if you want it lighter.
4. Finish the filling: Add the minced garlic and 2 tbsp water. Stir 30 seconds to bloom the garlic/spices, scraping up browned bits. Taste and adjust salt/lime/heat (hot sauce welcome).
5. Warm tortillas: Warm 6–8 tortillas in a dry pan 20–30 seconds per side, or wrap in a damp paper towel and microwave 30–45 seconds.
6. Assemble: Fill tortillas with the spiced beef, top with cabbage slaw, avocado slices, and Thai basil (optional). Serve with extra lime wedges and hot sauce.

Ingredients

• Fresh Wild Mussels (never frozen) 1 lb $12.99 / 1 lb
• Organic Russet Potatoes 1 lb (about 2 medium), cut into fries $2.29 / 1 lb
• Organic Jumbo Yellow Onion (or peeled onion) 1/2 onion, finely sliced $2.19 / 1 lb (or $1.99 each)
• Simple Truth Organic® Roma Tomatoes (or on-the-vine tomatoes) 2 medium tomatoes, diced (about 10 oz) OR 1 1/2 cups chopped $3.99 / 16 oz (or $3.99 / lb)
• Organic Garlic 2 cloves, minced $6.99 / 1 lb (or bulbs)
• Lemon 1 lemon not provided
• Olive oil 1 1/2 tbsp not provided
• Dry white wine (or seafood stock) 1/2 cup not provided
• Tomato paste (optional, for depth) 1 tbsp not provided
• Red pepper flakes pinch not provided
• Fresh parsley (or dill) 2 tbsp chopped (optional) not provided
• Salt and black pepper to taste not provided

Instructions

1. Prep (and heat oven): Heat oven to 450°F. Cut 1 lb russet potatoes into fries (about 1/2-inch thick). Slice 1/2 onion thin. Dice 2 medium tomatoes (about 10 oz). Mince 2 garlic cloves. Zest and halve 1 lemon.
2. Oven fries: Toss the cut potatoes with 1 tbsp olive oil + 1/2 tsp salt + black pepper. Spread on a sheet pan in a single layer. Roast 25–30 minutes, flipping halfway, until deeply golden and crisp-edged.
3. Clean mussels: While fries roast, rinse 1 lb mussels under cold water. Scrub shells if needed, and debeard by pulling the “beard” toward the hinge. Discard any cracked mussels or any that stay open after a firm tap.
4. Build the broth (stove): In a wide pot with a lid, heat 1/2 tbsp olive oil over medium. Add the sliced 1/2 onion + 1/2 tsp salt and cook 4–5 minutes until softened. Add minced garlic + pinch red pepper flakes and cook 30 seconds.
5. Tomato base: Stir in diced tomatoes and 1 tbsp tomato paste (optional). Cook 3–4 minutes until tomatoes start to break down. Add 1/2 cup dry white wine (or stock) and bring to a simmer.
6. Steam mussels: Add the cleaned mussels, cover, and steam 4–6 minutes, shaking the pot once or twice, until mussels open. Turn off heat. Discard any that didn’t open.
7. Finish: Squeeze in juice from 1/2 lemon and add lemon zest to taste. Add chopped parsley/dill if using. Taste and adjust salt/pepper/lemon.
8. Serve: Pile oven fries into bowls, spoon mussels and plenty of broth over the top. Serve with remaining lemon wedges for squeezing.

Ingredients

• Beef Choice Skirt Steak 12 oz $18.99 / 1 lb
• Organic Cauliflower 1 small head (about 1–1.25 lb) $3.49 / 1 lb
• Simple Truth Organic® Fresh Grape Snacking Tomatoes 10 oz $4.79 / 10 oz
• Organic Garlic 2 cloves, finely minced $6.99 / 1 lb (or bulbs)
• Fresh parsley (or cilantro) 1 packed cup, finely chopped not provided
• Red wine vinegar 2 tbsp not provided
• Olive oil 4 tbsp, divided not provided
• Crushed red pepper flakes 1/4 tsp (or to taste) not provided
• Ground cumin (optional for cauliflower) 1/2 tsp not provided
• Salt and black pepper to taste not provided
• Lemon (optional) 1/2 lemon to finish not provided

Instructions

1. Prep chimichurri: In a bowl, combine 1 packed cup finely chopped parsley + 2 minced garlic cloves + 2 tbsp red wine vinegar + 3 tbsp olive oil + 1/4 tsp red pepper flakes + 1/2 tsp salt + black pepper. Let sit while you grill so flavors meld.
2. Prep cauliflower + tomatoes: Trim 1 small cauliflower and slice into 2–3 thick “steaks” (about 3/4-inch) plus any florets that break off. Toss cauliflower with 1 tbsp olive oil + 1/2 tsp salt + black pepper + 1/2 tsp ground cumin (optional). Toss 10 oz grape tomatoes with a drizzle of oil and a pinch of salt.
3. Prep steak: Pat 12 oz skirt steak dry. Season generously with 1 tsp salt total (about 1/2 tsp per side) and black pepper. Let rest at room temp 10–15 minutes while grill heats.
4. Grill (method: grill): Heat grill to medium-high (about 450–500°F). Oil grates. Grill cauliflower steaks 4–6 minutes per side until well-charred and just tender. Grill tomatoes in a grill basket or on foil 3–5 minutes, shaking occasionally, until blistered.
5. Grill steak: Grill skirt steak 3–5 minutes per side for medium-rare (timing depends on thickness). Move to a board and rest 5–8 minutes.
6. Slice + serve: Slice the skirt steak thinly against the grain. Spoon chimichurri over steak (use as much as you like). Plate with grilled cauliflower and blistered tomatoes. Optional: finish vegetables with a squeeze of 1/2 lemon.