Careme Recipes

Ingredients

• Wild Caught Sockeye Salmon Fillet (Previously Frozen) 12 oz (3/4 lb) for 2 servings $11.99 sale (1 lb)
• Organic Ginger Root 1-inch piece, peeled and finely grated (about 1 Tbsp) $3.77/lb sale
• Garlic 2 cloves, finely grated or minced $0.69 each
• Bok Choy 12 oz, halved lengthwise if large $2.77/lb sale
• Jumbo Yellow Onion 1/2 medium onion, thinly sliced $0.99/lb
• Green Onions 2, thinly sliced (optional garnish) $1.39/bunch
• Rice (pantry) 1 cup cooked (about 1/2 cup dry)

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan with foil or parchment for easy cleanup.
2. Prep the glaze: In a small bowl, mix 1 Tbsp miso (pantry), 1 Tbsp soy sauce (pantry), 1 Tbsp honey or brown sugar (pantry), 1 Tbsp rice vinegar or lemon juice (pantry), 1 Tbsp grated ginger, and 2 minced garlic cloves. Stir until smooth.
3. Cook the rice: Rinse 1/2 cup dry rice (pantry) and cook per package directions to yield about 1 cup cooked. Keep covered and warm.
4. Roast the salmon: Place 12 oz sockeye salmon on the sheet pan. Brush/spoon half the glaze over the top. Roast at 425°F until just cooked through, 10–14 minutes (aim for 125–130°F for medium, 135°F for firmer).
5. Stove side—sear the bok choy: While salmon roasts, heat 1 Tbsp oil (pantry) in a large skillet over medium-high. Add 1/2 sliced onion and cook 2–3 minutes until starting to soften.
6. Add bok choy: Add 12 oz bok choy cut-side down. Cook 2–3 minutes until browned, then flip and cook 1–2 minutes more.
7. Finish and glaze: Add 2 Tbsp water to the skillet, cover 1 minute to steam. Uncover, add remaining glaze, and toss quickly to coat (30 seconds).
8. Serve: Spoon rice into bowls. Add glazed bok choy and onion. Top with roasted salmon. Garnish with sliced green onions (optional).

Ingredients

• Kroger® Ham Steaks 1 package (12 oz) $3.00 sale (12 oz)
• Kroger® Honeycrisp Apples – 3 Pound Bag 1 large apple, thinly sliced (about 8 oz) $6.99 (3 lb bag)
• Fresh Brussels Sprouts 1 lb, trimmed and halved $2.99/lb
• Garlic 2 cloves, smashed or minced $0.69 each
• Jumbo Yellow Onions 1/2 medium onion, thinly sliced $0.99/lb
• Pompeii® Lemon Juice 1–2 tsp (or use pantry vinegar) $2.50 sale

Instructions

1. Prep: Heat oven to 425°F. Set a sheet pan in the oven to preheat (helps sprouts caramelize).
2. Prep the sprouts: Trim 1 lb Brussels sprouts and cut in halves. Toss with 1 1/2 Tbsp oil (pantry), 2 smashed garlic cloves, and black pepper (pantry). Go very light on salt (ham is salty).
3. Roast: Carefully spread sprouts on the hot sheet pan cut-side down. Roast at 425°F until browned and tender, 18–25 minutes, tossing once halfway.
4. Prep the apple & onion: Thinly slice 1/2 onion and 1 large Honeycrisp apple (about 8 oz).
5. Sear the ham: Heat 1 tsp oil (pantry) in a skillet over medium-high. Pat 12 oz ham steak dry. Sear 2–3 minutes per side until nicely browned. Transfer to a plate.
6. Make the pan sauce: Reduce heat to medium. Add sliced onion to the same skillet and cook 3 minutes, scraping browned bits. Add sliced apple and cook 4–6 minutes until just tender.
7. Finish sauce: Stir in 1 Tbsp butter (pantry) if you have it for richness. Add 2–3 Tbsp water and 1–2 tsp lemon juice (or 1 tsp cider vinegar, pantry). Simmer 1–2 minutes until glossy. Taste before salting.
8. Serve: Plate roasted Brussels sprouts alongside ham steak. Spoon warm apple-onion pan sauce over the ham.

Ingredients

• Beef Angus Choice Tri-Tip Roast (1 Roast) 12–14 oz tri-tip steak/portion for 2 servings $9.99 sale (1 lb)
• Red Cabbage 1/2 small head (about 12–14 oz), thinly sliced $1.29/lb
• Organic Cilantro 1/2 bunch, chopped $1.69 (1 ct)
• Fresh Jalapeno Peppers 1 small, thinly sliced (optional) $1.89/lb
• Garlic 1 clove, finely grated $0.69 each
• Fresh Large Green Bell Pepper 1/2 pepper, thinly sliced (optional for extra crunch) $0.99 each

Instructions

1. Prep the grill & steak: Heat grill to high (aim for 450–550°F). Pat dry 12–14 oz tri-tip. Rub with 1 Tbsp oil (pantry), 1 tsp ground cumin (pantry), 1 tsp chili powder or smoked paprika (pantry), 1/2 tsp black pepper (pantry), and salt to taste (go moderate).
2. Make the slaw base: Thinly slice 12–14 oz red cabbage (about 1/2 small head). Chop 1/2 bunch cilantro. If using, thinly slice 1 jalapeño and 1/2 green bell pepper.
3. Mix the dressing: In a bowl, whisk 2 Tbsp lime juice or lemon juice (pantry or bottled), 1 Tbsp vinegar (pantry), 1 tsp honey or sugar (pantry), 1 grated garlic clove, 3 Tbsp oil (pantry), and a pinch of salt + pepper.
4. Dress the slaw: Toss cabbage (and optional jalapeño/pepper) with dressing. Let it sit 10 minutes to soften slightly; toss again. Adjust acid/salt to taste.
5. Grill the tri-tip: Grill 12–14 oz tri-tip 4–6 minutes per side (depending on thickness) for medium-rare to medium. Target 130–135°F (medium-rare) or 135–140°F (medium).
6. Rest & slice: Rest steak 5–10 minutes. Slice thinly against the grain.
7. Serve: Pile sliced tri-tip into warm tortillas (pantry) OR serve alongside roasted potatoes (pantry). Top generously with cilantro-cabbage slaw.