Careme Recipes

Ingredients

• Fresh Steelhead Trout Fillet 1 lb (cut into 2 portions) $8.99 (sale) / 1 lb
• Organic Green Asparagus 1/2 lb (about 1/2 bunch), trimmed $6.99 / 1 lb
• Kroger® Whole Garlic Bulbs 2 cloves, minced $2.49 / 5 ct
• Fresh Organic Meyer Lemon (or any lemon) 1 lemon (zest + 2 tbsp juice) $6.29 / each (Meyer lemon listed)
• Olive oil 1 1/2 tbsp —
• Butter 1 1/2 tbsp —
• Salt 3/4 tsp, divided —
• Black pepper 1/2 tsp —
• Optional: Simple Truth Organic® Rosemary 1 small sprig (or 1/2 tsp dried) $2.79 / 0.5 oz

Instructions

1. Prep the oven and pan: heat oven to 425°F. Line a sheet pan with foil (or parchment).
2. Prep the asparagus: trim 1/2 lb asparagus and toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on one side of the sheet pan.
3. Prep the trout: pat 1 lb steelhead dry. Season flesh side with 1/4 tsp salt and 1/4 tsp black pepper. Heat 1/2 tbsp olive oil in an oven-safe skillet over medium-high heat.
4. Sear the trout: place trout in skillet skin-side down and press gently for 15 seconds so the skin lays flat. Cook skin-side down 3–4 minutes until the skin is crisp and the fish releases easily.
5. Roast to finish: transfer skillet to the oven and roast 6–8 minutes (depending on thickness) until just cooked through.
6. Roast the asparagus: at the same time, roast the asparagus at 425°F for 10–12 minutes, shaking once, until tender and lightly browned.
7. Make the quick lemon-garlic butter: while fish finishes, melt 1 1/2 tbsp butter in the same skillet on low (or in a small pan). Stir in 2 minced garlic cloves for 30–45 seconds. Add zest of 1 lemon and 2 tbsp lemon juice (plus rosemary if using). Taste and add a pinch of salt if needed.
8. Serve: plate trout and asparagus. Spoon lemon-garlic butter over the trout and squeeze any remaining lemon over the asparagus.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless 1 lb (2 thick chops or cut into 2 portions) $2.99 (sale) / 1 lb
• Loose Red Beets (or Golden Beets) 2 medium beets (about 3/4 lb), peeled and cut into 1-inch wedges $2.89 / 1 lb
• Jumbo Yellow Onions 1/2 large onion, sliced (about 1 cup) $1.29 (sale) / 1 lb
• Simple Truth Organic® Low Sodium Chicken Broth 1/2 cup $1.99 (sale) / 32 oz
• Butter 1 tbsp —
• Olive oil 1 1/2 tbsp, divided —
• Dijon mustard 1 tsp —
• Apple cider vinegar (or lemon juice) 1 tsp —
• Salt 1 tsp, divided —
• Black pepper 1/2 tsp —
• Optional: Simple Truth Organic® Thyme 1–2 sprigs (or 1/2 tsp dried) $2.79 / 0.5 oz

Instructions

1. Prep the oven: heat oven to 425°F. Line a sheet pan with foil or parchment.
2. Prep the beets and onions: toss 2 medium peeled beets (cut into 1-inch wedges) and 1/2 sliced onion with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and thyme if using. Spread on the sheet pan.
3. Roast the veg: roast at 425°F for 25–30 minutes, tossing once halfway, until beets are tender when pierced.
4. Prep the pork: pat 1 lb pork loin portions dry. Season with 1/2 tsp salt and 1/4 tsp black pepper.
5. Sear the pork (stove): heat 1/2 tbsp olive oil in a skillet over medium-high. Sear pork 3 minutes per side until well browned.
6. Finish pork in the oven: transfer skillet to the oven (or move pork to a small baking dish) and roast 8–12 minutes until 145°F in the thickest part. Rest 5 minutes.
7. Make the pan sauce: return skillet to medium heat. Add 1/2 cup low-sodium chicken broth, scraping up browned bits. Whisk in 1 tsp Dijon and 1 tsp vinegar. Simmer 2–3 minutes until slightly reduced. Turn off heat and whisk in 1 tbsp butter. Taste and add a pinch of salt/pepper if needed.
8. Serve: plate roasted beets/onions and sliced pork. Spoon pan sauce over pork (and a little over the beets if you like).

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off 12 oz, thawed if frozen and patted dry $7.99 / 12 oz
• Bok Choy 1 lb, chopped (separate stems and leaves) $2.49 / 1 lb
• Simple Truth Organic® Thai Basil Container 1/2 cup packed leaves $2.79 / 0.5 oz
• Kroger® Whole Garlic Bulbs 3 cloves, minced $2.49 / 5 ct
• Ginger Root 1 tbsp, finely grated $4.99 / 1 lb
• Jumbo Yellow Onions 1/4 onion, thinly sliced $1.29 (sale) / 1 lb
• Soy sauce 2 tbsp —
• Fish sauce (optional but great) 1 tsp —
• Brown sugar (or honey) 1 tsp —
• Fresh lime (or lemon) 1 tbsp juice —
• Neutral oil (canola/avocado) 1 1/2 tbsp —
• Cooked jasmine rice 1 1/2 cups cooked (about 3/4 cup cooked per person) —
• Crushed red pepper or sliced jalapeño 1/2–1 tsp to taste —

Instructions

1. Prep the rice: start with 1 1/2 cups cooked jasmine rice (use leftover or cook fresh while you prep).
2. Prep the bok choy: chop 1 lb bok choy, separating stems from leaves. Slice 1/4 onion thinly. Mince 3 garlic cloves. Grate 1 tbsp ginger. Pick 1/2 cup Thai basil leaves.
3. Mix the sauce: in a small bowl, stir 2 tbsp soy sauce + 1 tsp fish sauce (optional) + 1 tsp brown sugar + 1 tbsp lime juice + 2 tbsp water.
4. Sear the shrimp (stove): heat 1 tbsp neutral oil in a large skillet/wok over medium-high. Add 12 oz shrimp in a single layer; cook 60–90 seconds per side until just pink. Remove to a plate.
5. Stir-fry aromatics and stems: add remaining 1/2 tbsp oil. Add sliced onion, minced garlic, grated ginger, and crushed red pepper; stir 30 seconds. Add bok choy stems; stir-fry 2 minutes.
6. Finish with leaves + sauce: add bok choy leaves and the sauce. Toss 1–2 minutes until leaves wilt and sauce lightly coats everything.
7. Return shrimp + basil: add shrimp back in and toss 30 seconds to warm through. Turn off heat and fold in Thai basil leaves (they’ll perfume the whole pan).
8. Serve: spoon 3/4 cup cooked rice per person into bowls and top with the shrimp-bok choy stir-fry. Add extra lime if you like.