Careme Recipes

Ingredients

• Certified Angus Beef Tri Tip Steak (2 steak per pack) ~1 lb $7.99 sale (reg $14.99)
• Organic Yukon Gold Potatoes (3 lb bag) 3/4 lb (about 2 medium) $4.99
• Organic Lacinato Kale 1/2 bunch (about 4 packed cups sliced) $2.99
• Fresh Large Bartlett Pear 1 pear $1.99 sale (reg $2.99)
• Organic Jumbo Yellow Onion 1/2 small onion, thin-sliced $2.19/lb
• Simple Truth Organic Garlic Bulbs (3 ct) 2 cloves, minced $2.79
• Olive oil 2 1/2 tbsp, divided
• Butter 1 tbsp
• Dijon mustard 1 tsp
• Red wine or beef broth 1/2 cup
• Apple cider vinegar or lemon juice 1 tsp
• Salt & black pepper to taste
• Optional: fresh thyme/rosemary 1 tsp

Instructions

1. Prep: Heat oven to 425°F. Pat tri-tip dry; season generously with salt and pepper (and optional thyme/rosemary).
2. Prep potatoes: Cut Yukon Golds into 3/4-inch chunks. Toss with 1 tbsp olive oil, salt, pepper. Spread on a sheet pan cut-side down.
3. Oven: Roast potatoes 25–35 minutes, flipping once, until browned and tender.
4. Stove (sear steak): Heat a heavy skillet over medium-high. Add 1 tbsp olive oil. Sear tri-tip 3–4 minutes per side until deeply browned.
5. Finish steak: Reduce heat to medium. Continue cooking, turning as needed, until 130–135°F internal for medium-rare (typically 4–8 minutes more depending on thickness). Transfer to a plate to rest.
6. Pan sauce: In the same skillet, add butter and sliced onion; cook 2–3 minutes. Add minced garlic; cook 30 seconds.
7. Add pear: Dice pear (leave skin on). Add to pan with a pinch of salt; cook 2 minutes.
8. Deglaze: Add red wine or broth, scraping up browned bits. Simmer 3–5 minutes until slightly syrupy. Stir in Dijon and vinegar/lemon. Taste and adjust salt/pepper.
9. Kale side: While sauce simmers, in a second pan (or after sauce is done), sauté sliced kale in 1/2 tbsp olive oil with a pinch of salt and a splash of water. Cover 2 minutes to steam, then uncover and cook 2 minutes more until tender and glossy.
10. Serve: Slice tri-tip against the grain. Spoon pear-onion pan sauce over. Plate with roasted potatoes and sautéed kale.

Ingredients

• Fresh Rockfish Fillet Pacific Caught ~1 lb $4.99 sale (reg $9.99)
• Organic Baby Bok Choy 1/2–3/4 lb (about 3–4 small heads) $3.99
• Kroger® Brand Snow Peas (8 oz) 1/2 bag (about 4 oz) $3.89
• Organic Ginger Root ~1 inch piece, grated $5.99/lb
• Simple Truth Organic Garlic Bulbs (3 ct) 2 cloves, grated/minced $2.79
• Organic Jumbo Yellow Onion 1/2 small onion, very thin-sliced $2.19/lb
• Cooked rice (jasmine or short-grain) 1 1/2 cups cooked (from ~1/2 cup dry)
• Soy sauce 1 1/2 tbsp
• Sesame oil 1 tsp
• Neutral oil (canola/avocado) 2 1/2 tbsp, divided
• Cornstarch or flour 2 tbsp (for light dusting)
• Rice vinegar or lime juice 1 tbsp
• Honey or sugar 1 tsp (optional)
• Salt & black pepper to taste
• Optional: crushed red pepper pinch

Instructions

1. Prep rice: Start rice first (stovetop or rice cooker).
2. Prep veg: Trim bok choy; separate leaves. Halve thicker stems lengthwise. String snow peas if needed.
3. Prep fish: Pat rockfish dry; cut into 2–3 portions. Season with salt/pepper. Lightly dust on both sides with cornstarch/flour.
4. Make quick sauce: Stir together soy sauce, vinegar/lime, sesame oil, honey (optional), and a pinch of grated ginger.
5. Stove (sear fish): Heat a nonstick or well-seasoned skillet over medium-high. Add 1 1/2 tbsp neutral oil. Sear fish 2–3 minutes per side until lightly crisp and just cooked through. Transfer to a plate.
6. Stir-fry veg: Add remaining 1 tbsp oil to pan. Add bok choy stems first; cook 2 minutes. Add leaves and snow peas plus a splash of water; stir-fry 2–3 minutes until bright and tender-crisp. Push veg to the side.
7. Aromatics: Add onion and garlic/ginger to the cleared space; cook 30–60 seconds until fragrant.
8. Glaze: Pour in the quick sauce; toss everything together for 30 seconds to coat and lightly thicken.
9. Serve: Divide rice between bowls. Top with vegetables and rockfish. Spoon any pan juices over top.

Ingredients

• Simple Truth® Natural Lamb Shoulder ~1 lb, cut into 1 1/2-inch chunks $10.99 sale (reg $12.99)
• Organic Cauliflower 1 large head (about 1.5–2 lb) $2.99
• Organic Green Cabbage ~1/2 small head, thin-sliced $2.49/lb
• Organic Jumbo Yellow Onion 1/2 onion, diced $2.19/lb
• Simple Truth Organic Garlic Bulbs (3 ct) 3 cloves, minced $2.79
• Simple Truth Organic® Roma Tomatoes (16 oz) OR canned crushed tomatoes 2 roma tomatoes, grated/chopped (or 1 cup crushed tomatoes) $3.99 (if using fresh)
• Olive oil 1 1/2 tbsp
• Chicken or beef broth (or water) 1 1/2 cups
• Paprika 1 tsp
• Ground cumin 1/2 tsp
• Bay leaf (optional) 1
• Salt & black pepper to taste
• Butter or olive oil (for mash) 1 tbsp
• Milk or yogurt (optional for mash) 2 tbsp
• Vinegar (apple cider or red wine) 1 tbsp
• Optional: chopped parsley 1 tbsp

Instructions

1. Prep: Pat lamb dry; season with salt, pepper, paprika, and cumin.
2. Stove (brown lamb): Heat a Dutch oven or deep skillet over medium-high. Add olive oil and brown lamb on all sides, 5–7 minutes total. Transfer lamb to a plate.
3. Build braise: Lower heat to medium. Add onion with a pinch of salt; cook 3 minutes. Add garlic; cook 30 seconds.
4. Add tomato: Stir in chopped/grated romas (or crushed tomatoes). Cook 2 minutes to concentrate.
5. Braise: Return lamb to pot. Add broth and bay leaf (optional). Bring to a simmer, cover, and cook 25–35 minutes, stirring occasionally, until lamb is tender and sauce is slightly thick. If it reduces too fast, add a splash of water.
6. Cauliflower mash: While lamb braises, cut cauliflower into florets. Simmer in salted water 10–12 minutes until very tender; drain well. Mash with butter/olive oil and optional milk/yogurt; season with salt and pepper.
7. Quick slaw: Toss sliced cabbage with vinegar, a pinch of salt, and a drizzle of olive oil. Let sit 10 minutes; taste and adjust.
8. Finish: Taste lamb sauce for salt/pepper. If you want it thicker, simmer uncovered 2–3 minutes. Optional parsley to finish.
9. Serve: Spoon mashed cauliflower onto plates, top with lamb and sauce, and serve with crunchy cabbage slaw alongside.