Careme Recipes

Ingredients

• Fresh Atlantic Whole Salmon Fillet Farm Raised (sustainably sourced) 1 lb $12.99/lb
• Green Asparagus 1 lb $4.99/lb sale
• Kroger® Whole White Mushrooms 8 oz $2.79/8 oz
• Fresh Organic Lemon 1 $1.69 each
• Garlic 2 cloves $1.50 each
• Parsley 1/2 bunch $1.69 each
• Olive oil, salt, black pepper as needed pantry

Instructions

1. Heat oven to 425°F. Trim 1 lb Green Asparagus ($4.99/lb sale). Slice 8 oz Kroger® Whole White Mushrooms ($2.79/8 oz). Mince 2 garlic cloves from Garlic ($1.50 each). Chop 1/2 bunch Parsley ($1.69 each). Zest and juice 1 Fresh Organic Lemon ($1.69 each).
2. Place asparagus and mushrooms on a sheet pan. Toss with olive oil, salt, pepper, and half the minced garlic. Roast 10 minutes.
3. Meanwhile, cut 1 lb Fresh Atlantic Whole Salmon Fillet Farm Raised ($12.99/lb) into 2 portions. Season with salt, pepper, and half the lemon zest.
4. Push vegetables aside, add salmon to the pan, drizzle with a little olive oil, and roast 10 to 12 minutes more until salmon is just cooked through.
5. While it roasts, mix remaining garlic, parsley, lemon juice, remaining zest, and 1 to 2 tablespoons olive oil into a loose sauce.
6. Serve salmon over the roasted asparagus and mushrooms, spooning the lemon-parsley sauce over top.

Ingredients

• Organic Leeks-Order by the Bunch (2-3 leeks per bunch) 1/2 lb $5.49/lb
• Kroger® Whole White Mushrooms 8 oz $2.79/8 oz
• Kroger® Tender Baby Spinach Bag Salad 5 oz $2.49/10 oz
• Fresh Organic Lemon 1 $1.69 each
• Garlic 2 cloves $1.50 each
• Parsley 1/2 bunch $1.69 each
• Pasta 6 oz dry pantry
• Olive oil, salt, black pepper, optional parmesan as needed pantry

Instructions

1. Bring a pot of salted water to a boil and cook 6 oz dry pasta from pantry until al dente. Reserve 1 cup pasta water, then drain.
2. While the pasta cooks, clean and thinly slice 1/2 lb Organic Leeks ($5.49/lb). Slice 8 oz Kroger® Whole White Mushrooms ($2.79/8 oz). Mince 2 garlic cloves from Garlic ($1.50 each). Chop 1/2 bunch Parsley ($1.69 each). Zest and juice 1 Fresh Organic Lemon ($1.69 each).
3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add leeks with a pinch of salt and cook 3 to 4 minutes until softened.
4. Add mushrooms and cook 5 to 6 minutes until browned. Stir in garlic for 30 seconds.
5. Add 5 oz Kroger® Tender Baby Spinach Bag Salad ($2.49/10 oz) and cook until wilted. Add drained pasta, half the parsley, lemon zest, and 2 tablespoons lemon juice.
6. Toss with splashes of reserved pasta water until glossy. Season with salt and black pepper. Add optional parmesan if desired.
7. Serve topped with remaining parsley and extra black pepper.

Ingredients

• Kroger® Pork Center Cut Chop Bone In 1 lb $4.79/lb
• Green Cabbage 1 lb $1.49/lb
• Small Fuji Apple – Each 2 apples $0.99/lb
• Jumbo Yellow Onions 1/2 lb $1.49/lb
• Fresh Organic Lemon 1/2 lemon $1.69 each
• Olive oil, salt, black pepper, optional mustard from pantry as needed pantry

Instructions

1. Heat oven to 425°F. Cut 1 lb Green Cabbage ($1.49/lb) into wedges. Slice 1/2 lb Jumbo Yellow Onions ($1.49/lb). Core and slice 2 Small Fuji Apples ($0.99/lb).
2. Toss cabbage and onions with olive oil, salt, and pepper on a sheet pan. Roast 15 minutes.
3. Season 1 lb Kroger® Pork Center Cut Chop Bone In ($4.79/lb) with salt and pepper. Heat an oven-safe skillet over medium-high heat with a little oil and sear chops 2 to 3 minutes per side.
4. Transfer skillet to oven or place chops on the sheet pan and roast 8 to 12 minutes, until cooked through, alongside the cabbage.
5. While the pork finishes, sauté the apples in the same skillet over medium heat for 3 to 4 minutes until lightly softened. Add a squeeze of 1/2 Fresh Organic Lemon ($1.69 each) and optional spoonful of mustard from pantry for a quick glaze.
6. Serve pork chops with roasted cabbage and onions, topped with the sautéed apples.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99/lb sale
• Yukon Gold Potatoes 1 lb $1.49/lb
• Organic Leeks 1/2 lb $5.49/lb
• Kroger® Whole White Mushrooms 8 oz $2.79/8 oz
• Fresh Organic Lemon 1 $1.69 each
• Garlic 2 cloves $1.50 each
• Olive oil, butter, salt, black pepper as needed pantry
• Erath Pinot Noir Oregon Red Wine (750 ml) 1 bottle (750 ml) $14.99

Instructions

1. Prep 1 pound Kroger® Fresh Natural Pork Tenderloin ($3.99/lb sale) by trimming any silver skin and cutting it into 1-inch medallions. Halve or quarter 1 pound Yukon Gold Potatoes ($1.49/lb) into bite-size pieces. Clean and thinly slice about 1/2 pound organic leeks ($5.49/lb). Slice 8 ounces Kroger® Whole White Mushrooms ($2.79/8 oz). Mince 2 garlic cloves from 1 bulb garlic ($1.50 each). Zest and juice 1 fresh organic lemon ($1.69 each).
2. Place the 1 pound Yukon Gold Potatoes ($1.49/lb) in a pot, cover with salted water, and bring to a boil. Simmer 10 to 12 minutes until just tender. Drain well.
3. While the potatoes cook, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the 1 pound Kroger® Fresh Natural Pork Tenderloin ($3.99/lb sale) with 3/4 teaspoon salt and black pepper. Sear the pork medallions 2 to 3 minutes per side until browned and just cooked through. Transfer to a plate.
4. Reduce the heat to medium. Add 1 tablespoon butter and the sliced 1/2 pound organic leeks ($5.49/lb) to the same skillet. Cook 3 minutes until softened. Add the sliced 8 ounces Kroger® Whole White Mushrooms ($2.79/8 oz) and cook 5 to 6 minutes until the mushrooms brown and their moisture cooks off. Stir in the 2 minced garlic cloves from 1 bulb garlic ($1.50 each) for 30 seconds.
5. Add the drained 1 pound Yukon Gold Potatoes ($1.49/lb) to the skillet with the leeks and mushrooms. Season with salt, black pepper, and half the zest from 1 fresh organic lemon ($1.69 each). Toss and let the potatoes crisp lightly for 3 to 4 minutes.
6. Return the seared 1 pound Kroger® Fresh Natural Pork Tenderloin ($3.99/lb sale) and any juices to the skillet. Squeeze in 1 to 2 tablespoons juice from 1 fresh organic lemon ($1.69 each) and toss everything together for 1 minute. Taste and adjust seasoning.
7. Serve the pork medallions over the leek-mushroom potato hash, finishing with the remaining lemon zest from 1 fresh organic lemon ($1.69 each).