Careme Recipes

Ingredients

• Wild Caught Sockeye Salmon Fillet (Previously Frozen) 1 lb 15.99
• Green Asparagus 1 lb 3.49
• Kroger® Russet Potatoes 1 lb from 5 lb bag 2.69
• Simple Truth Organic® Baby Dill 1 small pack, use 2 tablespoons chopped 2.49
• Fresh Organic Lemon - Each 1 lemon 1.29
• Garlic 2 cloves 0.69
• Jumbo Yellow Onions 1/2 lb, thinly sliced 0.99
• olive oil 2 tablespoons
• Dijon mustard 1 teaspoon
• kosher salt to taste
• black pepper to taste

Instructions

1. Preheat the oven to 425°F. Scrub 1 lb russet potatoes and cut them into 1-inch chunks. Thinly slice 1/2 lb jumbo yellow onion, mince 2 garlic cloves, zest 1 lemon, then cut the lemon into wedges. Trim the woody ends from 1 lb asparagus. Finely chop 2 tablespoons fresh dill.
2. Place the 1 lb potato chunks in salted water, bring to a boil on the stove, and cook 12 to 15 minutes until very tender.
3. While the potatoes cook, toss the 1 lb asparagus with 1 tablespoon olive oil, salt, and black pepper on a sheet pan. Pat the 1 lb sockeye salmon dry and season with salt and black pepper. Stir together 1 teaspoon Dijon mustard, half the lemon zest, and 1 teaspoon olive oil, then brush over the top of the salmon.
4. Push the asparagus to the sides of the sheet pan and place the salmon in the center. Roast at 425°F for about 10 to 12 minutes, until the asparagus is just tender and the salmon is still moist in the center.
5. While the salmon roasts, drain the potatoes well. Return the pot to medium heat with 1 tablespoon olive oil. Add the 1/2 lb sliced onion and cook 5 to 6 minutes until softened and lightly golden. Add the 2 minced garlic cloves and cook 30 seconds.
6. Add the drained potatoes back to the pot with the onion and garlic. Roughly smash the potatoes with a spoon or masher so you keep some texture. Fold in 1 tablespoon chopped dill, the remaining lemon zest, and 1 to 2 teaspoons lemon juice. Season with salt and black pepper.
7. To plate, spoon the lemon-dill potato smash slightly off-center on each plate. Lean a salmon portion against the potatoes, then lay the roasted asparagus alongside in a neat bundle. Finish with the remaining dill and a lemon wedge on the rim for a fresh restaurant-style look.

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack 1 lb 2.79
• Bok Choy 1 lb 2.77
• Kroger® Sliced White Mushrooms 8 oz 2.00
• Kroger® Tri-Color Bell Peppers 1/2 package, about 3 peppers 3.99
• Organic Ginger Root 2-inch piece 3.77
• Garlic 3 cloves 0.69
• Jumbo Yellow Onions 1/2 lb 0.99
• Kroger® Yellow Onion 3 lb Bag optional substitute if needed 2.29
• rice 1 cup uncooked
• soy sauce 3 tablespoons
• rice vinegar 1 tablespoon
• honey or brown sugar 2 teaspoons
• cornstarch 2 teaspoons
• neutral oil 2 tablespoons
• red pepper flakes pinch, optional
• Chateau Ste. Michelle Dry Riesling Washington White Wine 1 bottle (750 ml) 7.99

Instructions

1. Start the rice first. Rinse 1 cup uncooked rice and cook it on the stove according to package directions so it is ready when the stir-fry finishes.
2. Prep everything before cooking. Slice 1 lb chicken thighs into bite-size strips. Separate the 1 lb bok choy stems from the leaves; slice the stems and roughly chop the leaves. Slice 8 oz mushrooms. Thinly slice 1/2 lb onion. Slice about 3 tri-color bell peppers into thin strips. Peel and finely grate a 2-inch piece of ginger. Mince 3 garlic cloves.
3. In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey or brown sugar, 2 teaspoons cornstarch, 1/3 cup water, and a pinch of red pepper flakes if using.
4. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the sliced 1 lb chicken thighs, season lightly with black pepper, and stir-fry 5 to 6 minutes until browned and cooked through. Transfer to a plate.
5. Add the remaining 1 tablespoon neutral oil to the pan. Stir-fry the 1/2 lb sliced onion, the bok choy stems, and the sliced bell peppers for 3 minutes. Add the 8 oz sliced mushrooms and cook 2 to 3 minutes more until the mushrooms give up their moisture and the vegetables stay a little crisp.
6. Add the grated ginger and 3 minced garlic cloves and cook for 30 seconds until fragrant. Return the cooked chicken to the pan along with the bok choy leaves.
7. Pour in the soy-ginger sauce and toss continuously for 1 to 2 minutes until the sauce turns glossy and lightly coats the chicken and vegetables.
8. To plate, mound the hot rice in shallow bowls. Spoon the chicken stir-fry over and slightly to one side so the white rice, green bok choy, and red-yellow peppers all show. Finish with extra black pepper or a few sliced green onions if you have them.

Ingredients

• Choice Boneless Chuck Beef Steak Value Pack (About 2 Steaks Per Pack) 1 lb 6.99
• Kroger® Gold Potatoes 1 lb from 5 lb bag 4.99
• Broccoli Crown 1 lb 2.49
• Kroger® Sliced Baby Bella Mushrooms 8 oz 2.50
• Jumbo Yellow Onions 1/2 lb 0.99
• Garlic 2 cloves 0.69
• Kroger® Fat Free Beef Broth 1 cup from 32 oz carton 1.59
• Simple Truth Organic® Rosemary 1 teaspoon chopped 2.49
• olive oil 2 tablespoons
• butter 1 tablespoon
• flour 1 teaspoon, optional
• kosher salt to taste
• black pepper to taste

Instructions

1. Preheat the oven to 425°F. Pat dry the 1 lb chuck beef steaks and let them sit at room temperature while you prep the vegetables.
2. Cut 1 lb gold potatoes into 1-inch pieces. Cut 1 lb broccoli crown into long florets with some stem attached for a nicer look. Thinly slice 1/2 lb onion, slice 8 oz baby bella mushrooms if needed, mince 2 garlic cloves, and finely chop 1 teaspoon rosemary.
3. Toss the 1 lb potatoes with 1 tablespoon olive oil, salt, black pepper, and half the chopped rosemary. Spread on one side of a sheet pan and roast for 20 minutes.
4. After 20 minutes, toss the 1 lb broccoli with the remaining 1 tablespoon olive oil, salt, and pepper. Add it to the other side of the sheet pan and continue roasting 15 to 18 minutes more, until the potatoes are browned at the edges and the broccoli is charred in spots.
5. While the vegetables roast, season the 1 lb chuck beef steaks generously with salt and black pepper. Heat a heavy skillet over medium-high heat. Sear the steaks for about 3 to 4 minutes per side, depending on thickness, until nicely browned and cooked to your preferred doneness. Transfer to a plate to rest.
6. Reduce the skillet heat to medium. Add the sliced 1/2 lb onion and cook 4 minutes until softened. Add the 8 oz mushrooms and cook 5 minutes until browned and concentrated. Stir in the 2 minced garlic cloves and the remaining rosemary for 30 seconds.
7. Pour in 1 cup beef broth and scrape up the browned bits from the skillet. Simmer 3 to 4 minutes until slightly reduced. Whisk in 1 teaspoon flour if you want a thicker sauce, then finish with 1 tablespoon butter. Season with black pepper and taste for salt.
8. Slice the rested steak against the grain. To plate, swipe some mushroom sauce onto each plate first, fan the steak slices over it, and arrange the roasted potatoes and charred broccoli alongside in separate piles so the plate looks composed, not crowded. Spoon a little extra sauce over the steak just before serving.