Careme Recipes

Ingredients

• Service Counter Fresh Atlantic Whole Salmon Fillet Farm Raised (sustainably sourced) 12 oz, cut into 2 fillets 10.99
• Green Asparagus 1 lb, woody ends trimmed 3.49
• Kroger® Russet Potatoes 5 lb 1 lb, 2 to 3 medium potatoes 2.69
• Fresh On the Vine Red Tomatoes by the Bunch (4-5 tomatoes per bunch) 12 oz, halved 2.29
• Jumbo Yellow Onions 1/2 lb, cut into thin wedges 0.99
• Garlic 3 cloves, minced 0.69
• Fresh Organic Lemon - Each 1 lemon, zested and juiced 1.29
• Parsley 2 tablespoons, chopped 1.29
• Olive oil 3 tablespoons
• Butter 1 tablespoon
• Kosher salt to taste
• Black pepper to taste
• Paprika 1/2 teaspoon

Instructions

1. Preheat the oven to 425°F. Scrub 1 pound russet potatoes and cut them into 2-inch chunks. Place the potatoes in a pot, cover with cold salted water, and bring to a boil on the stove. Simmer the potatoes for 12 to 15 minutes until fork-tender.
2. While the potatoes cook, line a sheet pan. Arrange 1 pound trimmed asparagus, 12 ounces halved tomatoes, and 1/2 pound thin-wedged yellow onion on the pan. Toss with 2 tablespoons olive oil, 2 minced garlic cloves, 1/2 teaspoon salt, and a few grinds of black pepper. Spread the vegetables so they roast instead of steam.
3. Pat 12 ounces salmon dry and cut into 2 fillets if needed. Rub the salmon with 1 tablespoon olive oil, the zest of 1 lemon, 1 tablespoon lemon juice, 1/2 teaspoon paprika, 1/2 teaspoon salt, and black pepper. Set the salmon skin-side down on a clear area of the sheet pan or add it after the vegetables have roasted for a few minutes if space is tight.
4. Roast the sheet pan for 12 to 14 minutes, until the salmon is just cooked through, the asparagus is bright green with lightly browned tips, and the tomatoes are blistered and juicy.
5. Drain the 1 pound cooked potatoes well and return them to the hot pot. Add 1 tablespoon butter, 1 tablespoon chopped parsley, 1 minced garlic clove, 1 tablespoon lemon juice, 1/2 teaspoon salt, and pepper to taste. Roughly smash so some pieces stay chunky for texture.
6. Taste the roasted vegetables and finish with any juices from the pan. If you want extra brightness, squeeze a little more lemon over the asparagus and tomatoes.
7. Plate the smashed potatoes in a low mound slightly off-center. Lean 1 salmon fillet against the potatoes, then arrange asparagus alongside and spoon the blistered tomatoes and onions over and around for color. Finish with the remaining chopped parsley and a final crack of black pepper.

Ingredients

• Kroger® Boneless Natural Fresh Pork Sirloins 2 Piece 12 oz, thinly sliced 2.49
• Bok Choy 12 oz, stems and leaves separated, cut into bite-size pieces 2.77
• Green Cabbage 1/2 lb, thinly sliced 0.99
• Fresh Large Green Bell Pepper 1, thinly sliced 0.99
• Kroger® Sliced White Mushrooms 8 oz 8 oz 2.00
• Organic Ginger Root 1 tablespoon, peeled and minced 3.77
• Garlic 3 cloves, minced 0.69
• Green Onions 2, sliced 1.29
• Jumbo White Onions 1/2 small onion, thinly sliced 0.99
• Rice 1 cup dry jasmine or long-grain rice
• Soy sauce 3 tablespoons
• Rice vinegar 1 tablespoon
• Honey or brown sugar 2 teaspoons
• Sesame oil 1 teaspoon
• Neutral oil 1 tablespoon
• Cornstarch 1 teaspoon
• Crushed red pepper optional pinch

Instructions

1. Start the rice first. Rinse 1 cup dry rice, then cook it on the stove with 1 1/2 cups water and a pinch of salt according to package timing, about 15 to 18 minutes. Keep covered off the heat when tender.
2. While the rice cooks, thinly slice 12 ounces pork sirloin into bite-size strips. In a bowl, mix 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey or brown sugar, 1 teaspoon sesame oil, 1 teaspoon cornstarch, 1 tablespoon minced ginger, and 2 minced garlic cloves. Toss the sliced pork in half of this mixture and reserve the other half for the pan sauce.
3. Prep the vegetables so cooking goes quickly: cut 12 ounces bok choy into stems and leafy tops, shred 1/2 pound green cabbage, thinly slice 1 green bell pepper, slice 8 ounces mushrooms, thinly slice 1/2 small white onion, and slice 2 green onions.
4. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil. Spread the marinated 12 ounces pork in the hot pan and sear for 2 to 3 minutes without moving too much so it browns rather than steams. Stir and cook 1 to 2 minutes more until nearly cooked through. Remove the pork to a plate.
5. Add the sliced white onion, mushrooms, green bell pepper, and bok choy stems to the same skillet. Stir-fry for 3 minutes. Add the shredded cabbage, bok choy leaves, remaining 1 minced garlic clove, and a pinch of crushed red pepper if using. Stir-fry 2 to 3 minutes more until the vegetables are glossy and still a little crisp.
6. Return the pork to the skillet. Pour in the reserved soy-ginger sauce and toss for 1 to 2 minutes until lightly thickened and coating the meat and vegetables. Fold in most of the sliced green onions.
7. Fluff the cooked rice with a fork. Spoon the rice into shallow bowls, then pile the pork and vegetable stir-fry on top so the glossy sauce runs into the rice. Finish with the remaining green onions for a fresh green accent.

Ingredients

• Choice Petite Sirloin Beef Steak Family Pack (About 3-4 Steaks per Pack) 14 oz, 2 steaks 6.99
• Fresh Brussels Sprouts - Order by the Pound 12 oz, halved 2.99
• Yukon Gold Potatoes 1 lb, cut into 1-inch pieces 1.29
• Kroger® Hickory Smoked Bacon Wrapped Tenderloin Filet 1 package, use bacon only if desired, or substitute 3 strips pantry bacon 5.00
• Jumbo Red Onions 1/2 lb, sliced 1.09
• Fresh Organic Lemon - Each 1/2 lemon, juiced 1.29
• Parsley 2 tablespoons, chopped 1.29
• Olive oil 2 tablespoons
• Dijon mustard 1 tablespoon
• Red wine vinegar 1 tablespoon
• Kosher salt to taste
• Black pepper to taste

Instructions

1. Preheat the oven to 425°F. Toss 12 ounces halved Brussels sprouts and 1/2 pound sliced red onion with 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper on one side of a sheet pan. On the other side, toss 1 pound Yukon Gold potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper.
2. Roast the vegetables and potatoes for 25 to 30 minutes, flipping once halfway through, until the Brussels sprouts are browned on the edges and the potatoes are tender and golden.
3. If using the bacon from 1 package Kroger® Hickory Smoked Bacon Wrapped Tenderloin Filet, carefully remove and chop the bacon strips away from the filet. Cook the chopped bacon in a skillet over medium heat until crisp, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate and reserve 1 tablespoon of the bacon fat in the pan. If not using that product, cook 3 strips pantry bacon instead.
4. Pat 14 ounces petite sirloin steaks dry. Season both steaks generously with salt and black pepper. Heat the skillet with the reserved bacon fat over medium-high heat. Sear the steaks for 3 to 4 minutes per side for medium-rare to medium, depending on thickness. Rest the steaks on a board for at least 5 minutes before slicing.
5. In a small bowl, whisk 1 tablespoon Dijon mustard, 1 tablespoon red wine vinegar, 1 tablespoon lemon juice, 1 tablespoon warm bacon fat from the skillet if available, and 1 tablespoon chopped parsley. This should be tangy and glossy.
6. When the potatoes come out of the oven, transfer them to a bowl while hot. Toss the roasted 1 pound potatoes with the mustard dressing and half the crisp bacon so they take on a warm potato salad character. Taste and add salt if needed.
7. Slice the rested steaks against the grain. Arrange the warm mustard potatoes on each plate, fan the steak slices beside them, and add the roasted Brussels sprouts and red onion for contrast. Scatter the remaining bacon and parsley over the potatoes and vegetables for a restaurant-style finish.