Careme Recipes

Ingredients

• Fresh Steelhead Trout Fillet 12 oz (two 6-oz portions) $8.99/lb (sale)
• Brussels Sprouts 12 oz, halved $3.99/lb
• Organic Yellow Potatoes 1 lb, small, quartered $2.49/lb
• Seedless Mandarin Clementine Oranges (3 lb bag) 1 fruit (zest + 2 tsp juice) $3.99 (sale)
• Simple Truth Organic Baby Dill 1 tbsp, finely chopped $2.79/0.5 oz
• Simple Truth Organic Garlic Bulbs 2 cloves, minced $2.79/3 ct
• Butter 2 tbsp, softened (divided)
• Olive oil 2 tbsp (divided)
• Salt & black pepper To taste

Instructions

1. Heat oven to 425°F. Put potatoes in a pot, cover with cold salted water, bring to a boil, and simmer until just tender, 10–12 minutes.
2. Sheet-pan the sprouts: toss halved Brussels with 1 tbsp olive oil, salt, and pepper on a sheet pan. Roast 15–18 minutes, tossing once, until browned and tender.
3. Make citrus-dill butter: in a small bowl mix 1 tbsp softened butter, clementine zest, 2 tsp juice, dill, and half the garlic. Season with a pinch of salt.
4. Pat trout dry; season with salt and pepper. Heat a large oven-safe skillet over medium-high with 1 tbsp olive oil and 1 tbsp butter. Sear trout skin-side down 3–4 minutes until skin is crisp. Flip, add remaining garlic, and spoon the garlicky butter over fish 30 seconds. Transfer skillet to oven for 5–7 minutes (depending on thickness) until just opaque.
5. Drain potatoes; lightly smash with the back of a spoon on a tray. Drizzle with a little olive oil, season, and roast on the rack below the sprouts for 8–10 minutes to crisp.
6. Plate: top trout with clementine-dill butter. Serve with roasted Brussels and smashed potatoes.

Ingredients

• Simple Truth Natural Boneless Skinless Fresh Chicken Breast Family Pack 12 oz, cut in bite-size pieces $4.99/lb (sale)
• Dried penne (or other short pasta) 8 oz
• Simple Truth Organic Sliced Baby Bella Mushrooms 8 oz $4.79/8 oz
• Organic Lacinato Kale 4 cups, ribs removed, sliced $2.99/ea
• Organic Yellow Onions 1/2 medium, finely diced $1.99/lb
• Simple Truth Organic Garlic Bulbs 3 cloves, minced $2.79/3 ct
• Parmesan cheese, finely grated 1/2 cup, plus extra to serve
• Olive oil 2 tbsp
• Butter 1 tbsp
• Red pepper flakes (optional) Pinch
• Salt & black pepper To taste

Instructions

1. Boil pasta in well-salted water until al dente. Reserve 3/4 cup pasta water; drain.
2. Meanwhile, heat 1 tbsp olive oil in a large skillet over medium-high. Season chicken with salt and pepper; sear 4–6 minutes until cooked through. Transfer to a bowl.
3. In the same skillet add 1 tbsp olive oil, onion, and mushrooms. Cook 5–6 minutes until browned. Add garlic and red pepper flakes; cook 30 seconds.
4. Add kale and a splash of pasta water; toss until wilted, 2–3 minutes.
5. Return chicken to skillet. Add drained pasta, 1/2 cup reserved pasta water, butter, and Parmesan. Toss vigorously over medium heat until glossy and lightly saucy, 1–2 minutes. Add more pasta water if needed. Season to taste and serve with extra Parmesan.

Ingredients

• Kroger Fresh Natural Pork Tenderloin 12 oz, thinly sliced against the grain $3.99/lb (sale)
• Kroger Fresh Trimmed Green Beans Bag 8–12 oz, trimmed $4.49/12 oz
• Simple Truth Organic Thai Basil 1 packed cup leaves $2.79/0.5 oz
• Simple Truth Organic Garlic Bulbs 3 cloves, minced $2.79/3 ct
• Organic Yellow Onions 1/4 medium, thinly sliced $1.99/lb
• Jasmine rice 1 cup dry (about 3 cups cooked)
• Soy sauce (low-sodium preferred) 3 tbsp
• Brown sugar 1–1.5 tbsp (to taste)
• Water 3 tbsp
• Red pepper flakes or fresh chili (optional) To taste
• Neutral oil 2 tbsp

Instructions

1. Start rice according to package directions (15–20 minutes).
2. Stir sauce together: soy sauce, brown sugar, water, and chili flakes (if using).
3. Heat 1 tbsp oil in a large skillet over medium-high. Add green beans; cook 4–5 minutes until blistered and crisp-tender. Season with a pinch of salt; remove to a plate.
4. Add remaining 1 tbsp oil. Sear sliced pork in a single layer 2–3 minutes, stir, and cook just until no longer pink, about 2 more minutes. Add onion and garlic; cook 30–60 seconds until fragrant.
5. Return green beans, pour in sauce, and toss on high heat 1–2 minutes until glossy and slightly reduced. Off heat, fold in Thai basil until just wilted.
6. Serve over jasmine rice.