Careme Recipes

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 12 oz (2 smaller fillets if possible) $4.99/lb sale
• Organic Butternut Squash ~1.5 lb, peeled and 1-inch cubed $1.99/lb
• Organic Lacinato Kale 1 bunch, stems removed, leaves chopped $2.99 each
• Organic Fuji Apple 1 medium, small dice (no need to peel) $2.79/lb
• Simple Truth Organic Garlic Bulbs (3 ct) 3 cloves, minced (divided) $2.79/3 ct
• Unsalted butter 3 tbsp (divided)
• Olive oil 2 tbsp (divided)
• Fresh sage leaves 6–8 leaves (optional but great)
• Apple cider (non-alcoholic) 1/2 cup
• Lemon 1/2 (for finishing)
• Kosher salt & black pepper to taste

Instructions

1. 1) Prep & heat: Preheat oven to 425°F. Line a sheet pan. Pat rockfish dry and set aside in the fridge.
2. 2) Roast the squash: Toss butternut cubes with 1 tbsp olive oil, salt, and pepper. Roast 25–30 minutes, turning once, until deeply golden and tender.
3. 3) Prep greens & aromatics: Strip kale from stems and chop. Mince 3 garlic cloves (reserve 1 tsp for kale; the rest for the sauce). Dice apple.
4. 4) Sauté kale: In a large skillet over medium heat, add 1 tsp olive oil and 1 tsp butter. Add 1 tsp minced garlic; cook 15 seconds. Add kale, a pinch of salt, and 2–3 tbsp water. Toss until wilted and tender, 3–5 minutes. Transfer to plates; keep warm.
5. 5) Sear rockfish: Wipe skillet, return to medium-high. Add 1 tsp olive oil and 1 tbsp butter. Season fish with salt and pepper. Sear 2–3 minutes per side until opaque and flakes easily (internal temp ~140–145°F). Transfer to a warm plate.
6. 6) Apple-cider brown butter: Lower heat to medium. Add remaining 1 tbsp butter and sage leaves; let butter foam and turn nutty brown, 1–2 minutes. Stir in remaining garlic and diced apple; cook 30–60 seconds. Add apple cider; simmer 1–2 minutes to reduce slightly. Squeeze in a little lemon; season with salt/pepper.
7. 7) Plate: Divide squash and kale between two plates. Top with rockfish and spoon the apple-cider brown butter over the fish. Serve immediately.

Ingredients

• Kroger® Ground Pork (16 oz) 1 pack (use 12 oz for this recipe; save the rest) $3.99/16 oz sale
• Simple Truth Organic® Sliced Baby Bella Mushrooms 8 oz $4.79/8 oz
• Organic Yellow Onions 1 medium, finely diced $2.19/lb
• Simple Truth Organic Garlic Bulbs (3 ct) 3 cloves, minced $2.79/3 ct
• Organic Rainbow Chard 1 (16 oz) bag, stems chopped, leaves roughly chopped $3.49/16 oz
• Crushed tomatoes 1 (14–15 oz) can
• Tomato paste 1 tbsp
• Olive oil 2 tbsp (divided)
• Dry polenta (coarse cornmeal) 1/2 cup
• Low-sodium chicken or vegetable broth 3 cups (for polenta) + splash for deglazing
• Milk (optional) 1/2 cup (makes polenta creamier)
• Parmesan cheese, grated 1/3 cup, plus extra for serving
• Dried oregano & red pepper flakes 1 tsp oregano, 1/4 tsp flakes
• Salt & black pepper to taste

Instructions

1. 1) Prep: Slice mushrooms; dice onion; mince garlic. Separate chard stems (chop) from leaves (roughly chop).
2. 2) Start polenta: In a saucepan, bring broth and milk (or water) to a gentle simmer. Whisk in polenta with a big pinch of salt. Reduce heat to low and cook, whisking often, 15–20 minutes until creamy. Off heat, stir in 1 tbsp olive oil or 1 tbsp butter and 1/3 cup Parmesan. Cover to keep warm.
3. 3) Brown pork: Meanwhile, heat 1 tbsp olive oil in a large skillet over medium-high. Add pork, 1/2 tsp salt, and pepper. Cook, breaking up, until lightly browned, 4–5 minutes.
4. 4) Build the ragù: Add onion and mushrooms; cook 4–5 minutes. Add garlic and chard stems; cook 1 minute. Stir in tomato paste; cook 30 seconds. Deglaze with a splash of broth (or red wine, optional). Add crushed tomatoes, oregano, and red pepper flakes. Simmer 10–12 minutes, adjusting salt/pepper.
5. 5) Finish with greens: Fold in chard leaves; cook until just wilted, 1–2 minutes. If too thick, loosen with a splash of broth.
6. 6) Serve: Spoon polenta into two warm bowls and ladle ragù over top. Finish with extra Parmesan and a drizzle of olive oil if you like.

Ingredients

• Wild Caught Lobster Tail 4–6 oz (1 Lobster Tail) 2 tails (remove meat; reserve shells) $7.00/each sale
• Organic Leeks (2–3 leeks per bunch) 1 bunch; use whites/light greens for risotto, dark greens for stock $5.49/lb
• Simple Truth Organic Garlic Bulbs (3 ct) 2 cloves, smashed (stock) + 1 clove, minced (risotto) $2.79/3 ct
• Organic Carrots (bunch) 1 small carrot, chopped (stock) $2.99/bunch
• Arborio rice 1 cup
• Dry white wine 1/2 cup
• Unsalted butter 4 tbsp (divided)
• Olive oil 2 tbsp (divided)
• Parmesan cheese, finely grated 3/4 cup
• Saffron threads A generous pinch
• Organic Acorn Squash 1 small (~2 lb), seeded and cut into 1-inch wedges $1.99/lb
• Lemon 1 (zest and juice)
• Fresh parsley (optional) 2 tbsp, chopped
• Salt & black pepper to taste
• Water ~4 cups (for quick lobster stock)

Instructions

1. 1) Prep lobster & veg (10 min): Using kitchen shears, cut down the top of each tail and gently remove the meat in one piece. Pat lobster meat dry; refrigerate. Rinse shells. Slice leeks; keep dark greens separate from white/light green parts. Chop carrot. Smash 2 garlic cloves.
2. 2) Quick lobster stock (30 min, stove): In a medium pot, heat 1 tbsp olive oil. Add lobster shells; toast 2 minutes. Add leek greens, carrot, smashed garlic, and a pinch of salt; cook 2 minutes. Add ~4 cups water. Simmer gently 25–30 minutes. Strain; return stock to a clean pot, stir in saffron, and keep warm on low. Taste and lightly salt.
3. 3) Roast acorn squash (concurrent, 30–35 min, oven): Preheat oven to 400°F. Toss squash wedges with 1 tbsp olive oil, salt, and pepper. Roast on a sheet pan 30–35 minutes, flipping once, until caramelized and tender.
4. 4) Start risotto base (5 min): In a wide saucepan, melt 1 tbsp butter over medium heat. Add 1 tbsp olive oil and the sliced leeks (white/light green) with a pinch of salt; cook until soft, 3–4 minutes. Add minced garlic; cook 30 seconds.
5. 5) Toast rice & deglaze (3 min): Stir in arborio rice; cook 1 minute. Add white wine; stir until absorbed.
6. 6) Build the risotto (18–20 min): Add warm saffron lobster stock a ladle at a time, stirring frequently and adding more as it’s absorbed until rice is creamy and al dente (you may not need all the stock).
7. 7) Broil lobster (6–8 min): Set oven to broil (high). Place lobster meat on a foiled sheet; dot with 1 tbsp butter, sprinkle salt/pepper, and a little lemon zest. Broil on the middle rack 6–8 minutes until opaque and lightly charred at edges (internal temp ~140°F). Rest 2 minutes; slice each tail into medallions or keep whole.
8. 8) Finish risotto (2 min): Off heat, stir in remaining 2 tbsp butter and Parmesan. Adjust salt/pepper and a squeeze of lemon.
9. 9) Plate: Spoon risotto into warm bowls, top with lobster. Add roasted acorn squash on the side. Garnish with parsley and an extra squeeze of lemon. Serve immediately.