Careme Recipes

Ingredients

• Fresh Rockfish Fillet Pacific Caught 1 lb $6.99/lb sale
• Green Asparagus 1 lb $1.99/lb sale
• Green Cabbage 1/2 lb $0.59/lb sale
• Green Top Red Radishes 1 bunch $1.99 each
• Green Onions 1 bunch $1.50 each
• Ginger Root 1 2-inch piece $4.99/lb
• Garlic 2 cloves $1.50 each
• Kroger® Gold Potatoes 3/4 lb $3.99/5 lb sale
• Parsley 2 tablespoons chopped $1.69 each

Instructions

1. Prep 1 lb Fresh Rockfish Fillet Pacific Caught ($6.99/lb sale) by patting it very dry and cutting into 2 equal fillets if needed. Trim 1 lb Green Asparagus ($1.99/lb sale). Thinly slice 1/2 lb Green Cabbage ($0.59/lb sale), slice 1 bunch Green Top Red Radishes ($1.99 each), thinly slice 1 bunch Green Onions ($1.50 each), mince a 2-inch piece of Ginger Root ($4.99/lb), mince 2 cloves Garlic ($1.50 each bulb), chop 2 tablespoons Parsley ($1.69 each bunch), and dice 3/4 lb Kroger® Gold Potatoes ($3.99/5 lb sale) small so they cook quickly.
2. Start the starch and vegetables: place the 3/4 lb diced Kroger® Gold Potatoes in a saucepan with salted water, bring to a boil, and simmer 8 to 10 minutes until just tender. Drain well and set aside.
3. Cook the asparagus: heat a large skillet over medium-high with 1 tablespoon oil. Add the 1 lb Green Asparagus and cook 3 to 4 minutes until blistered and crisp-tender. Season lightly with salt and pepper, then remove to a plate.
4. Cook the cabbage-radish skillet: in the same skillet add another 1 tablespoon oil, then add the minced 2-inch piece Ginger Root, minced 2 cloves Garlic, and the sliced white parts of the 1 bunch Green Onions. Stir 30 seconds. Add the sliced 1/2 lb Green Cabbage, sliced 1 bunch Green Top Red Radishes, and the drained 3/4 lb diced Kroger® Gold Potatoes. Cook 5 to 7 minutes, stirring often, until the cabbage softens and the potatoes get a little color. Fold in half the chopped 2 tablespoons Parsley and season with salt and pepper.
5. Cook the fish: heat a second skillet over medium-high with 1 tablespoon oil. Season the 1 lb Fresh Rockfish Fillet Pacific Caught with salt and pepper. Sear the fish 3 to 4 minutes on the first side, then flip and cook 2 to 3 minutes more until just opaque and it flakes easily.
6. Finish and serve: return the 1 lb Green Asparagus to the cabbage-radish-potato skillet just long enough to warm through. Scatter over the green parts of the 1 bunch Green Onions and the remaining chopped 2 tablespoons Parsley. Plate the vegetable-potato skillet and top with the crisp rockfish.
7. Wine note: pour a dry Riesling or Sauvignon Blanc. A dry Riesling loves the ginger and spring vegetables, while Sauvignon Blanc gives a grassy, citrusy contrast that keeps the fish tasting bright.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99/lb sale
• Green Acorn Squash 1 medium about 1 1/4 lb $1.49/lb
• Jumbo Yellow Onions 1 medium $1.49/lb
• Fresh Yellow Bell Pepper 1 $1.67 each
• Fresh Roma Tomato 2 medium $2.79/lb
• Garlic 3 cloves $1.50 each
• Parsley 2 tablespoons chopped $1.69 each
• Organic Baby Spinach 2 packed cups $5.00/16 oz

Instructions

1. Prep 1 lb Kroger® Fresh Natural Pork Tenderloin ($3.99/lb sale) by trimming any silver skin. Halve and seed 1 medium Green Acorn Squash (about 1 1/4 lb at $1.49/lb), then slice into 1/2-inch wedges. Slice 1 medium Jumbo Yellow Onion ($1.49/lb), slice 1 Fresh Yellow Bell Pepper ($1.67 each), chop 2 medium Fresh Roma Tomatoes ($2.79/lb), mince 3 cloves Garlic ($1.50 each bulb), chop 2 tablespoons Parsley ($1.69 each bunch), and measure 2 packed cups Simple Truth Organic® Baby Spinach ($5.00/16 oz).
2. Roast the squash: heat the oven to 425°F. Toss the 1 medium Green Acorn Squash with 1 tablespoon oil, salt, and pepper on a sheet pan. Roast 15 minutes.
3. Season and roast the pork: rub the 1 lb Kroger® Fresh Natural Pork Tenderloin with 1 tablespoon oil, 1 teaspoon smoked paprika if you have it, salt, and pepper. After the squash has roasted 15 minutes, move it to the sides of the sheet pan and add the pork tenderloin to the center. Roast 16 to 20 minutes more, until the pork reaches 145°F and the squash is tender and caramelized.
4. Make the skillet vegetables: while the pork roasts, heat 1 tablespoon oil in a skillet over medium. Add the sliced 1 medium Jumbo Yellow Onion and sliced 1 Fresh Yellow Bell Pepper. Cook 5 minutes until softened. Add the minced 3 cloves Garlic and chopped 2 medium Fresh Roma Tomatoes and cook 4 to 5 minutes until saucy. Stir in the 2 packed cups Baby Spinach just until wilted. Season with salt, pepper, and half the chopped 2 tablespoons Parsley.
5. Rest and slice the pork: transfer the roasted 1 lb Kroger® Fresh Natural Pork Tenderloin to a cutting board and rest 5 minutes. Slice into medallions.
6. Serve: spoon the pepper-onion-tomato-spinach mixture onto plates, add the roasted Green Acorn Squash wedges, and top with sliced pork tenderloin. Scatter over the remaining chopped 2 tablespoons Parsley.
7. Wine note: Tempranillo is the best savory match if you want a red with a little earth and spice. Pinot Noir is also excellent if you want something softer and more delicate with the squash.

Ingredients

• Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off 12 oz $6.99/12 oz sale
• Bok Choy 1 lb $2.49/lb
• Kroger® Sliced White Mushrooms 8 oz $2.79/8 oz
• Carrots 1/2 lb $1.69/lb
• Green Onions 1 bunch $1.50 each
• Ginger Root 1 2-inch piece $4.99/lb
• Garlic 3 cloves $1.50 each
• Kroger® Russet Potatoes 3/4 lb $2.99/5 lb
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 1/2 cup $1.79/32 oz sale

Instructions

1. Prep 12 oz Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off ($6.99/12 oz sale) by thawing if needed and patting dry. Separate 1 lb Bok Choy ($2.49/lb) into stems and leaves, then chop both. Slice 8 oz Kroger® Sliced White Mushrooms ($2.79/8 oz), thinly slice 1/2 lb Carrots ($1.69/lb), slice 1 bunch Green Onions ($1.50 each), mince a 2-inch piece of Ginger Root ($4.99/lb), mince 3 cloves Garlic ($1.50 each bulb), and dice 3/4 lb Kroger® Russet Potatoes ($2.99/5 lb) into small cubes. Measure 1/2 cup Simple Truth Organic® Low Sodium Free Range Chicken Broth ($1.79/32 oz sale).
2. Cook the potatoes: heat 1 1/2 tablespoons oil in a large skillet over medium-high. Add the 3/4 lb diced Kroger® Russet Potatoes, season with salt and pepper, and cook 10 to 12 minutes, stirring occasionally, until browned and tender. Transfer to a plate.
3. Cook the shrimp: add 1 tablespoon oil to the same skillet. Add the 12 oz shrimp in one layer, season lightly with salt and pepper, and cook 1 to 2 minutes per side until just pink. Remove to a plate so they do not overcook.
4. Stir-fry the vegetables: in the same skillet add the minced 2-inch piece Ginger Root, minced 3 cloves Garlic, and the white parts of the 1 bunch Green Onions. Stir 30 seconds. Add the sliced 1/2 lb Carrots, chopped bok choy stems from the 1 lb Bok Choy, and the 8 oz sliced mushrooms. Cook 4 to 5 minutes until the mushrooms soften and the carrots are crisp-tender.
5. Finish the sauce: add the bok choy leaves from the 1 lb Bok Choy and pour in the 1/2 cup Simple Truth Organic® Low Sodium Free Range Chicken Broth. Cook 2 minutes until the leaves wilt and the broth lightly reduces. Return the cooked 12 oz shrimp and the browned 3/4 lb diced Kroger® Russet Potatoes to the skillet and toss everything together. Add the green parts of the 1 bunch Green Onions and season to taste with salt and pepper.
6. Serve: spoon the shrimp, vegetables, and potatoes into bowls and serve hot.
7. Wine note: Grüner Veltliner is a sharp, food-friendly pairing for ginger, mushrooms, and green vegetables. Pinot Gris is a great backup if you want something slightly softer and fruitier.