Careme Recipes

Ingredients

• Fresh Steelhead Trout Fillet 1 lb already have
• Organic Green Onions 1 bunch, thinly sliced 2.19
• Taylor Farms Chopped Cilantro 2 tablespoons 2.79
• Organic Fresh Red Bell Pepper 1, thinly sliced 3.00
• Pompeii® Lemon Juice 1 tablespoon 2.50
• pantry lime juice 1 tablespoon if available, or use extra lemon juice
• pantry butter 2 tablespoons
• pantry olive oil 1 tablespoon
• pantry chili powder 1 teaspoon
• pantry ground cumin 1/2 teaspoon
• pantry paprika 1/2 teaspoon
• pantry salt to taste
• pantry black pepper to taste

Instructions

1. Cut the steelhead into 2 portions and pat dry very well. Season with salt, pepper, chili powder, cumin, and paprika.
2. Heat olive oil in a large skillet over medium-high heat. Add the steelhead skin-side down if skin-on and cook 4 to 5 minutes until crisp and mostly cooked through. Flip and cook 1 to 2 minutes more, then transfer to a plate.
3. In the same skillet, add the sliced bell pepper and cook 2 minutes until just tender.
4. Lower heat to medium-low. Add butter, green onions, cilantro, and lime juice or extra lemon juice. Stir 30 to 60 seconds until the butter melts and becomes saucy.
5. Return any collected juices from the fish to the pan, then spoon the scallion-cilantro butter over the steelhead.
6. Serve with the sautéed peppers and a simple side like rice, potatoes, or sautéed greens.

Ingredients

• Fresh Steelhead Trout Fillet 1 lb already have
• Organic Fennel 1 bulb, thinly sliced 5.49
• Jumbo Yellow Onions 1/2 onion, thinly sliced 1.49
• Pompeii® Lemon Juice 1 1/2 tablespoons 2.50
• Parsley 2 tablespoons chopped 1.69
• Kroger® Fresh Diced Garlic 1 teaspoon 3.49
• pantry olive oil 2 tablespoons
• pantry dried thyme 1/2 teaspoon
• pantry salt to taste
• pantry black pepper to taste

Instructions

1. Preheat the oven to 425°F.
2. Toss the sliced fennel and onion with 1 tablespoon olive oil, the thyme, salt, and pepper. Spread in a small baking dish or sheet pan and roast for 10 minutes.
3. Meanwhile, pat the steelhead dry and season with salt and pepper.
4. Stir the garlic and 1 tablespoon lemon juice into the vegetables, then nestle the steelhead on top. Drizzle with the remaining 1 tablespoon olive oil.
5. Roast 10 to 14 minutes more, until the steelhead flakes easily and the fennel is tender.
6. Finish with the remaining 1/2 tablespoon lemon juice and chopped parsley.
7. Serve the steelhead over the roasted fennel and onions, with bread, rice, or potatoes if desired.

Ingredients

• Kroger® Ground Pork 16 oz 3.99
• Kroger® Sliced Baby Bella Mushrooms 8 oz 3.99
• Kale Lettuce Bunch 1/2 bunch, stems removed and leaves chopped 2.49
• Jumbo Yellow Onions 1/2 onion, finely diced 1.49
• Kroger® Fresh Diced Garlic 2 teaspoons 3.49
• FREE RANGE CHICKEN BROTH LOW SODIUM - SIMPLE TRUTH ORGANIC - 32 OZ 3/4 cup 1.67
• Parsley 2 tablespoons chopped 1.69
• pantry pasta 6-8 oz
• pantry olive oil 1 tablespoon
• pantry butter 1 tablespoon optional
• pantry grated parmesan or pecorino 1/4 cup optional
• pantry crushed red pepper optional pinch
• pantry salt to taste
• pantry black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil and cook 6 to 8 ounces pasta until al dente. Reserve 1/2 cup pasta water, then drain.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground pork and cook, breaking it up, until browned and cooked through, about 6 to 7 minutes. Season lightly with salt and pepper.
3. Add the diced onion and mushrooms. Cook 4 to 5 minutes until the onion softens and the mushrooms lose their moisture.
4. Add the garlic and optional crushed red pepper. Cook 30 seconds.
5. Add the chopped kale and 3/4 cup chicken broth. Simmer 2 to 3 minutes until the kale is tender and the broth reduces slightly.
6. Add the drained pasta and toss everything together. Add a splash of pasta water as needed for a glossy sauce.
7. Off heat, stir in parsley and optional butter and cheese. Taste and adjust seasoning.
8. Serve hot with extra black pepper on top.

Ingredients

• Boneless Skinless Chicken Thighs 1 lb 4.49
• Organic Fennel 1 bulb, sliced 5.49
• Carrots 1/2 lb, sliced on the bias 1.69
• Jumbo Yellow Onions 1/2 onion, sliced 1.49
• Kroger® Fresh Diced Garlic 2 teaspoons 3.49
• FREE RANGE CHICKEN BROTH LOW SODIUM - SIMPLE TRUTH ORGANIC - 32 OZ 3/4 cup 1.67
• Parsley 2 tablespoons chopped 1.69
• Pompeii® Lemon Juice 1 teaspoon 2.50
• pantry olive oil 1 tablespoon
• pantry dried thyme 1/2 teaspoon
• pantry salt to taste
• pantry black pepper to taste
• Joel Gott California Unoaked Chardonnay California White Wine 750 ml $13.99 (sale)

Instructions

1. Season chicken thighs with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Brown the chicken 4 to 5 minutes per side. Remove to a plate.
3. Lower heat to medium. Add onion, fennel, and carrots. Cook 5 to 6 minutes until beginning to soften.
4. Add garlic and thyme; cook 30 seconds.
5. Pour in chicken broth and lemon juice, scraping up browned bits. Return chicken to the skillet.
6. Cover and simmer 12 to 15 minutes until the chicken is tender and cooked through and the vegetables are soft.
7. Uncover for the last few minutes if you want the broth slightly reduced.
8. Finish with chopped parsley and serve.