Careme Recipes

Ingredients

• DRAPER VALLEY FARMS® Bone In Split Chicken Breasts about 2 lb $4.49/lb
• Organic Leeks 1 bunch $5.49
• Crimini Mushrooms 8 oz $4.99
• Yukon Gold Potatoes 1 lb $1.49/lb
• Organic Carrots Bunch 1 bunch $2.99
• Kroger® Whole Garlic Bulbs 3 cloves $2.49
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 1 cup $1.79
• Fresh Organic Lemon 1 $1.69
• Simple Truth Organic® Thyme 1 small pack, use 2 tsp leaves $2.79
• Parsley 2 tbsp chopped $1.69
• Fresh Asparagus 1 lb $4.99
• Fresh Large Ripe Avocado 1 $1.50
• La Crema Sonoma Coast Chardonnay California White Wine 2 x 750 ml $16.99

Instructions

1. Prep the ingredients: pat dry about 2 pounds DRAPER VALLEY FARMS® bone-in split chicken breasts at $4.49 per pound and season all over with salt and pepper. Trim and halve 1 pound Yukon Gold potatoes at $1.49 per pound if large. Peel and cut 1 bunch Organic Carrots at $2.99 into thick batons. Trim 1 pound Fresh Asparagus at $4.99. Clean and thinly slice 1 bunch Organic Leeks at $5.49, using the white and light green parts. Slice 8 ounces Crimini Mushrooms at $4.99. Mince 3 cloves from Kroger® Whole Garlic Bulbs at $2.49. Zest and juice 1 Fresh Organic Lemon at $1.69. Strip 2 teaspoons thyme leaves from the Simple Truth Organic® Thyme at $2.79 and chop 2 tablespoons Parsley at $1.69. Dice 1 Fresh Large Ripe Avocado at $1.50 for serving.
2. Heat the oven to 425°F. Toss the 1 pound Yukon Gold potatoes and the carrot batons from 1 bunch Organic Carrots with olive oil, salt, pepper, and half the 2 teaspoons thyme. Spread on a sheet pan and roast for 15 minutes.
3. While the vegetables start roasting, heat a large oven-safe skillet over medium-high heat with a little oil. Sear the seasoned 2 pounds bone-in split chicken breasts skin-side down until deeply golden, about 5 to 7 minutes. Flip, add 1 minced garlic clove, and transfer the skillet to the 425°F oven. Roast until the chicken reaches 165°F, about 18 to 22 minutes depending on size.
4. Add the 1 pound Fresh Asparagus to the roasting pan with the potatoes and carrots after their first 15 minutes. Toss with a little oil, salt, and pepper, then continue roasting until the potatoes are tender and the asparagus is just cooked, about 10 to 12 minutes more.
5. Move the chicken to a platter to rest. Return the skillet to medium heat. Add the sliced 1 bunch Organic Leeks, the 8 ounces Crimini Mushrooms, and the remaining 2 minced garlic cloves. Cook in the chicken drippings with a pinch of salt until the leeks soften and the mushrooms brown, about 6 to 8 minutes.
6. Pour in 1 cup Simple Truth Organic® Low Sodium Free Range Chicken Broth at $1.79 and half the lemon juice from the 1 Fresh Organic Lemon. Simmer until lightly reduced and glossy, about 3 to 4 minutes. Stir in the remaining thyme and 1 tablespoon chopped Parsley. Taste and adjust seasoning.
7. Arrange the roasted potatoes, carrots, and asparagus on a platter. Spoon over a little lemon juice and the remaining 1 tablespoon Parsley. Scatter the diced 1 Fresh Large Ripe Avocado over the asparagus at the last minute for a modern, upscale finish.
8. Slice or portion the rested chicken breasts and serve over or beside the leek-mushroom pan sauce with the roasted vegetables. Serve with the suggested Chardonnay or Pinot Noir.

Ingredients

• Fresh Rockfish Fillet Pacific Caught about 1.5 lb $6.99/lb
• Yukon Gold Potatoes 1 lb $1.49/lb
• Parsnips Bulk 1 lb $3.49/lb
• Green Savoy Cabbage 1 lb $2.69/lb
• Shallots 1 large $4.49/lb
• Kroger® Whole Garlic Bulbs 2 cloves $2.49
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 3/4 cup $1.79
• Fresh Organic Lemon 1 $1.69
• Organic Italian Parsley 2 tbsp chopped $2.49
• Simple Truth Organic® Thyme 1 tsp leaves $2.79

Instructions

1. Prep the ingredients: pat dry about 1.5 pounds Fresh Rockfish Fillet Pacific Caught at $6.99 per pound and cut into 4 equal portions. Peel and cube 1 pound Yukon Gold Potatoes at $1.49 per pound and 1 pound Parsnips Bulk at $3.49 per pound. Thinly shred 1 pound Green Savoy Cabbage at $2.69 per pound. Finely dice 1 large Shallot at $4.49 per pound. Mince 2 cloves from Kroger® Whole Garlic Bulbs at $2.49. Zest and juice 1 Fresh Organic Lemon at $1.69. Chop 2 tablespoons Organic Italian Parsley at $2.49 and strip 1 teaspoon thyme leaves from the Simple Truth Organic® Thyme at $2.79.
2. Put the 1 pound Yukon Gold Potatoes and 1 pound Parsnips Bulk into a saucepan, cover with salted water, and bring to a boil. Simmer until very tender, about 15 to 18 minutes.
3. While the potatoes and parsnips cook, heat a large skillet over medium heat with oil. Add the diced 1 large Shallot and 1 minced garlic clove, then cook 1 minute. Add the shredded 1 pound Green Savoy Cabbage with salt and pepper and cook, stirring, until softened and just silky, about 6 to 8 minutes. Add 1/4 cup Simple Truth Organic® Low Sodium Free Range Chicken Broth at $1.79 and 1 teaspoon lemon juice from the 1 Fresh Organic Lemon, then cook until tender and glossy. Keep warm.
4. Drain the cooked 1 pound Yukon Gold Potatoes and 1 pound Parsnips Bulk. Mash with a splash of olive oil, 1/2 cup Simple Truth Organic® Low Sodium Free Range Chicken Broth, half the lemon zest, salt, pepper, and the 1 teaspoon thyme until smooth and silky. Cover to keep warm.
5. Season the 4 portions of Fresh Rockfish Fillet Pacific Caught with salt, pepper, and a little of the remaining lemon zest. Heat a large nonstick or stainless skillet over medium-high heat with oil. Sear the fish presentation-side down first until golden, about 3 to 4 minutes, then turn and cook 2 to 3 minutes more until just opaque.
6. Add the remaining 1 minced garlic clove to the fish pan for the final minute, then squeeze in a little juice from the 1 Fresh Organic Lemon. Spoon the pan juices over the fish.
7. To serve, spread the parsnip-potato mash on each plate, top with a nest of the braised 1 pound Green Savoy Cabbage, and set a seared rockfish portion on top or alongside. Finish with the 2 tablespoons chopped Organic Italian Parsley and a final light squeeze of lemon. Serve with Sauvignon Blanc or Chardonnay.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin about 1.5 lb $3.99/lb
• Small Granny Smith Apple 2 $0.99
• Shallots 2 medium $4.49/lb
• Red Cabbage 1 lb $1.99/lb
• Sweet Potato 1.5 lb $2.49/lb
• Kroger® Whole Garlic Bulbs 2 cloves $2.49
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 1 cup $1.79
• Fresh Organic Lemon 1/2 $1.69
• Simple Truth Organic® Rosemary 1 tsp chopped $2.79
• Parsley 1 tbsp chopped $1.69

Instructions

1. Prep the ingredients: trim about 1.5 pounds Kroger® Fresh Natural Pork Tenderloin at $3.99 per pound and cut into thick medallions. Peel and cut 1.5 pounds Sweet Potato at $2.49 per pound into 1-inch cubes. Thinly slice 1 pound Red Cabbage at $1.99 per pound. Thinly slice 2 medium Shallots at $4.49 per pound. Core and slice 2 Small Granny Smith Apples at $0.99 each. Mince 2 cloves from Kroger® Whole Garlic Bulbs at $2.49. Chop 1 teaspoon rosemary from Simple Truth Organic® Rosemary at $2.79 and 1 tablespoon Parsley at $1.69. Cut and juice 1/2 Fresh Organic Lemon at $1.69.
2. Heat the oven to 425°F. Toss the 1.5 pounds Sweet Potato cubes with oil, salt, and pepper. Roast on a sheet pan until browned and tender, about 25 to 30 minutes, turning once.
3. While the sweet potatoes roast, heat a wide skillet over medium heat with oil. Add the sliced 2 medium Shallots and cook 2 minutes. Add the sliced 1 pound Red Cabbage, half the minced garlic, salt, pepper, and 1/4 cup water. Cook, stirring occasionally, until the cabbage softens, about 8 minutes. Add half the sliced 2 Small Granny Smith Apples and a squeeze of juice from the 1/2 Fresh Organic Lemon. Cook 3 to 4 minutes more until the apples begin to collapse into the cabbage. Keep warm.
4. Pat the 1.5 pounds Kroger® Fresh Natural Pork Tenderloin medallions dry and season with salt, pepper, and the 1 teaspoon chopped rosemary. Heat a large skillet over medium-high heat with oil. Sear the pork medallions for about 2 to 3 minutes per side until browned and just cooked through. Transfer to a plate to rest.
5. Reduce the heat to medium. In the same skillet, add the remaining sliced 2 Small Granny Smith Apples, the rest of the minced garlic, and a little oil if needed. Cook 2 minutes. Pour in 1 cup Simple Truth Organic® Low Sodium Free Range Chicken Broth at $1.79 and simmer until reduced by about half, 4 to 5 minutes. Return any resting juices from the pork to the pan and swirl until glossy.
6. Fold the roasted 1.5 pounds Sweet Potato cubes into the warm red cabbage mixture or serve them alongside for a more plated, upscale presentation.
7. To serve, spoon the red cabbage and sweet potato onto each plate, arrange the pork medallions over or beside it, and spoon over the apple-shallot pan sauce. Finish with the 1 tablespoon chopped Parsley and just a few drops more juice from the 1/2 Fresh Organic Lemon. Serve with Pinot Noir or off-dry Riesling.