Careme Recipes

Ingredients

• Steelhead fillet (Fresh Farm Raised) 12 oz (for 2 servings) $8.99/lb (sale)
• Spice World™ Fresh Peeled Ginger Bag 1 Tbsp ginger, finely grated $3.99 (7 oz)
• Green Onions 2 green onions, thinly sliced (whites + greens separated) $1.50 each
• Organic Baby Bok Choy 12 oz bok choy, halved lengthwise $3.99/lb
• Simple Truth Organic® Gourmet Gold Potatoes 1 lb gold potatoes (about 3–4 medium), scrubbed $3.50 (24 oz)
• Garlic 2 cloves, minced $1.50 each
• Pantry: soy sauce 2 1/2 Tbsp
• Pantry: honey or brown sugar 1 Tbsp
• Pantry: rice vinegar or apple cider vinegar 1 Tbsp
• Pantry: neutral oil (avocado/canola) 2 Tbsp, divided
• Pantry: sesame oil (optional) 1 tsp
• Pantry: black pepper + kosher salt to taste
• Pantry: red pepper flakes (optional) pinch

Instructions

1. Prep: Heat oven to 450°F. Put a kettle of water on or fill a pot for boiling potatoes. Pat 12 oz steelhead fillet dry; lightly salt and pepper it.
2. Cook potatoes: Add 1 lb gold potatoes to a pot, cover with cold water, and add 1 tsp kosher salt. Bring to a boil, then simmer until a knife slides in easily, 15–20 minutes. Drain well.
3. Make glaze: While potatoes cook, in a small bowl whisk 2 1/2 Tbsp soy sauce, 1 Tbsp honey (or brown sugar), 1 Tbsp rice vinegar, 1 Tbsp neutral oil, 1 Tbsp grated ginger, 2 minced garlic cloves, and the sliced white parts of 2 green onions. Add a pinch of red pepper flakes if you want heat.
4. Roast fish: Line a small sheet pan. Place the 12 oz steelhead on the pan and spoon about half the glaze over the top. Roast at 450°F until just cooked through (125–130°F in the thickest part), 8–12 minutes depending on thickness.
5. Smashed potatoes: When the potatoes are drained, set them on another sheet pan (or the same pan’s empty side if you have room). Smash each potato to about 1/2–3/4 inch thick using a mug. Drizzle with 1 Tbsp neutral oil and sprinkle with salt and pepper. Roast at 450°F until crisp and browned at the edges, 12–15 minutes (you can do this while the fish roasts—just pull fish when done).
6. Sear bok choy: Heat a large skillet on the stove over medium-high. Add 1 Tbsp neutral oil. Place 12 oz bok choy cut-side down; sear until deeply browned, 2–3 minutes. Flip, add 2 Tbsp water, cover, and steam until tender-crisp, 2–3 minutes. Uncover and season with a tiny splash of soy sauce (or a pinch of salt) and 1 tsp sesame oil (optional).
7. Finish: Brush the remaining glaze over the hot steelhead. Plate the steelhead with the crispy smashed potatoes and bok choy. Top with the sliced green parts of the green onions.

Ingredients

• Boneless Pork Loin Center-Cut Chops 12–14 oz total (2 small chops or 1 large cut into 2) $7.29/lb (reg)
• Bard Valley Natural Delights Whole Fresh Medjool Dates 4 Medjool dates, pitted and chopped $13.99 (32 oz)
• Organic Lacinato Kale 1 bunch (about 8 oz), stems removed, sliced $2.99 (1 ct)
• Red Sweet Potato 1 lb, cut into 3/4-inch cubes $2.29/lb
• Jumbo Yellow Onions 1/2 large onion, thinly sliced $1.29/lb (sale)
• Garlic 2 cloves, minced $1.50 each
• Parsley 2 Tbsp chopped (optional but great for finish) $1.69
• Pantry: balsamic vinegar 2 Tbsp
• Pantry: Dijon mustard 1 tsp
• Pantry: chicken broth or water 1/2 cup
• Pantry: olive oil 2 Tbsp, divided
• Pantry: butter (optional) 1 Tbsp
• Pantry: smoked paprika or regular paprika 1/2 tsp
• Pantry: kosher salt + black pepper to taste

Instructions

1. Prep: Heat oven to 425°F. Cut 1 lb red sweet potato into 3/4-inch cubes. Thinly slice 1/2 large yellow onion. Mince 2 garlic cloves. Pit and chop 4 Medjool dates. Slice 1 bunch lacinato kale (stems removed).
2. Roast sweet potatoes: Toss 1 lb cubed sweet potatoes with 1 Tbsp olive oil, 1/2 tsp paprika, 1/2 tsp kosher salt, and black pepper. Roast at 425°F until browned and tender, 20–25 minutes, tossing once halfway.
3. Season pork: Pat 12–14 oz pork chops dry. Season both sides with 3/4 tsp kosher salt and black pepper.
4. Sear pork (stove): Heat a skillet over medium-high with 1 Tbsp olive oil. Sear pork chops until deeply browned, 3–4 minutes per side (depending on thickness). Transfer chops to a plate to rest.
5. Build date-balsamic pan sauce: Lower heat to medium. Add the sliced 1/2 onion to the same skillet; cook, stirring, until softened, 3–4 minutes. Add 2 minced garlic cloves and cook 30 seconds. Stir in 2 Tbsp balsamic vinegar and scrape up browned bits. Add 1/2 cup chicken broth (or water), 1 tsp Dijon, and the chopped 4 dates. Simmer until glossy and slightly thick, 3–5 minutes. Swirl in 1 Tbsp butter (optional) for richness. Taste and adjust salt/pepper.
6. Warm pork in sauce: Return the pork chops and any juices to the skillet and spoon sauce over. Cook 1–2 minutes to rewarm and finish (aim for 145°F).
7. Sauté kale: In a second skillet (or wipe out and reuse), heat 1–2 tsp olive oil over medium-high. Add sliced kale and a pinch of salt; sauté 3–5 minutes until bright and tender. Add a small splash of water if it starts to stick.
8. Serve: Plate pork chops with date-balsamic onion sauce, roasted sweet potatoes, and sautéed kale. Finish with 2 Tbsp chopped parsley if using.

Ingredients

• Certified Angus Beef Tri Tip Steak (2 Steak per Pack) 12–14 oz tri-tip steak (for 2 servings) $11.99/lb (sale)
• Fresh Hatch Peppers 2 hatch peppers, seeded and sliced $1.49/lb
• Organic Green Cabbage 10 oz cabbage, thinly sliced $2.49/lb
• Kroger® Fuji Apples – 3 Pound Bag 1 Fuji apple, julienned or thinly sliced $4.99 (3 lb)
• Parsley 2 Tbsp chopped (optional for relish) $1.69
• Jumbo Yellow Onions 1/4 onion, very thinly sliced $1.29/lb (sale)
• Pantry: mayonnaise or Greek yogurt 3 Tbsp
• Pantry: apple cider vinegar 1 1/2 Tbsp
• Pantry: honey or sugar 1 tsp
• Pantry: olive oil 2 Tbsp, divided
• Pantry: ground cumin 1/2 tsp
• Pantry: kosher salt + black pepper to taste
• Pantry: lime or lemon (optional) 1/2, for finishing

Instructions

1. Prep: Preheat grill to medium-high (about 450°F) and clean/oil the grates. Thinly slice 10 oz cabbage, julienne 1 Fuji apple, and thinly slice 1/4 yellow onion. Seed and slice 2 hatch peppers.
2. Season tri-tip: Pat 12–14 oz tri-tip dry. Rub with 1 Tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp ground cumin.
3. Make the slaw: In a bowl, whisk 3 Tbsp mayo (or Greek yogurt), 1 1/2 Tbsp apple cider vinegar, 1 tsp honey (or sugar), 1/2 tsp kosher salt, and black pepper. Toss with the sliced cabbage, apple, and onion. Let sit while you grill (it softens slightly and gets better).
4. Grill the peppers: Toss sliced 2 hatch peppers with 1 tsp olive oil and a pinch of salt. Grill in a grill basket or on foil until charred-tender, 4–6 minutes total, turning occasionally. Chop the peppers and mix with 1 Tbsp olive oil, a pinch of salt, black pepper, and 2 Tbsp chopped parsley (optional). Add a squeeze of lime/lemon if you have it.
5. Grill the tri-tip: Grill the tri-tip 4–6 minutes per side (depending on thickness) until nicely charred and 130–135°F for medium-rare or 140–145°F for medium. Rest on a plate 8–10 minutes.
6. Slice + serve: Slice tri-tip thinly against the grain. Serve with the hatch-pepper relish spooned over and the cabbage–apple slaw on the side.