Careme Recipes

Ingredients

• Large Peeled and Deveined Shrimp Raw 31/40 (sustainably sourced) (1 lb) 12 oz (about 3/4 lb), thawed if frozen $7.99 sale (reg $8.99)
• Green Cabbage 1/2 head (about 1 lb), thinly sliced $0.99
• Simple Truth Organic® Cut and Peeled Baby Carrots Bag (1 lb) 1/2 lb $1.99
• Garlic (1 ct) 3 cloves, minced (divided) $0.69
• Parsley 1/2 cup chopped $1.29
• Fresh Organic Limes - Each 1 lime (zest + 2 Tbsp juice) $1.29
• Olive oil 3 Tbsp (divided)
• Salt and black pepper to taste
• Optional: crushed red pepper pinch

Instructions

1. Heat oven to 425°F. Toss baby carrots with 1 Tbsp olive oil, salt, and pepper; roast 18–22 minutes until browned and tender.
2. Make dressing: Stir 2 Tbsp olive oil + lime zest + 2 Tbsp lime juice + 1 minced garlic clove + chopped parsley + pinch salt (and red pepper if using).
3. Sauté cabbage (stove): Heat 1/2 Tbsp olive oil in a large skillet over medium-high. Add sliced cabbage with a pinch of salt. Cook 6–8 minutes, tossing, until tender-crisp and lightly browned. Keep warm.
4. Grill shrimp: Toss shrimp with 1/2 Tbsp olive oil, 2 minced garlic cloves, salt, and pepper. Grill on skewers or a grill basket over medium-high, 1–2 minutes per side until just opaque.
5. Finish & serve: Toss hot shrimp with the lime-parsley dressing. Serve over warm sautéed cabbage with roasted carrots on the side.

Ingredients

• Farm-Raised Fresh Atlantic Salmon Whole Fillet – Fresh From the Service Counter (1 lb) 12 oz (2 portions) $9.99 sale (reg $10.99)
• Brussels Sprouts 1 lb, halved $3.29
• Organic Purple Top Turnips 1–2 turnips (about 1 lb), peeled and cut into chunks $2.49
• Fresh Organic Lemon - Each 1 lemon (slices + 1 Tbsp juice) $1.29
• Simple Truth Organic® Thyme 1 tsp leaves (or 1/2 tsp dried thyme) $2.49
• Olive oil 2 Tbsp (divided)
• Salt and black pepper to taste
• Butter (optional) 1 Tbsp to finish vegetables

Instructions

1. Heat oven to 425°F. Line a sheet pan.
2. Roast vegetables: Toss halved Brussels sprouts and turnip chunks with 1 1/2 Tbsp olive oil, salt, pepper, and thyme. Roast 18 minutes, stirring once.
3. Add salmon: Push vegetables to the sides. Place salmon portions in the center. Drizzle with 1/2 Tbsp olive oil, salt, pepper, and top with lemon slices. Roast 8–12 minutes until salmon flakes easily (125–130°F for medium).
4. Finish: Remove lemon slices, squeeze 1 Tbsp lemon juice over salmon and veggies. Optional: toss vegetables with 1 Tbsp butter for gloss.
5. Serve: Plate salmon with roasted Brussels sprouts and turnips.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) (1 lb) 12 oz (2 fillets) $9.99
• Bok Choy (1 lb) 1 lb, chopped $2.77 sale (reg $2.99)
• Simple Truth Organic® Fresh Grapefruit Bag (3 lb) 1 grapefruit (zest + 1/4 cup juice) $5.99
• Shallots 1 small shallot, minced $3.99
• Butter 2 Tbsp (divided)
• Olive oil 1 Tbsp
• Salt and black pepper to taste
• Optional: pinch sugar or honey 1/2 tsp (if grapefruit is very tart)

Instructions

1. Prep sauce components: Zest grapefruit (about 1 tsp) and squeeze 1/4 cup juice. Mince shallot.
2. Sauté bok choy: Heat 1/2 Tbsp butter + 1 tsp olive oil in a skillet over medium-high. Add bok choy and a pinch of salt plus 2 Tbsp water; cover 2 minutes. Uncover and cook 1–2 minutes more. Transfer to plates.
3. Sear rockfish: Pat fish dry; season with salt and pepper. In the same skillet, heat 2 tsp olive oil over medium-high. Sear fish 3–4 minutes per side until golden and just cooked through. Transfer to plates.
4. Grapefruit pan sauce: Lower heat to medium. Add 1 Tbsp butter and shallot; cook 30 seconds. Add grapefruit juice (and 1/2 tsp honey/sugar if needed). Simmer 1–2 minutes. Whisk in remaining 1/2 Tbsp butter and grapefruit zest. Taste for salt.
5. Serve: Spoon grapefruit-butter sauce over rockfish; serve with sautéed bok choy.

Ingredients

• Beef Choice Boneless Flank Steak 12 oz (for 2 servings) $13.99 (reg)
• Fresh Large Green Bell Pepper 1 pepper, sliced $0.99
• Fresh Red Hothouse Bell Pepper 1 pepper, sliced $1.67
• Kroger® Yellow Onion 3 lb Bag 1/2 large onion, sliced $2.29
• Garlic (1 ct) 2 cloves, minced $0.69
• Fresh Organic Limes - Each 1 lime (2 Tbsp juice) $1.29
• Neutral oil 2 Tbsp (divided)
• Ground cumin 1 tsp
• Smoked paprika or chili powder 1 tsp
• Salt + black pepper to taste
• Optional: Romaine Lettuce a few leaves to serve on the side or as wraps $2.49

Instructions

1. Marinate steak: Mix 1 1/2 Tbsp oil + 2 Tbsp lime juice + 2 minced garlic cloves + 1 tsp cumin + 1 tsp smoked paprika/chili powder + 3/4 tsp salt + pepper. Coat flank steak. Marinate 20–45 minutes (room temp if short).
2. Prep grill: Heat grill to high. Oil grates.
3. Char veggies: Toss sliced peppers + onion with 1/2 Tbsp oil and a pinch of salt. Grill in a basket or on a grill pan, stirring, until charred-tender, 6–10 minutes. Keep warm.
4. Grill steak: Grill flank steak 3–5 minutes per side (depending on thickness) for medium-rare. Rest 7–10 minutes.
5. Slice & serve: Slice steak thinly against the grain. Pile over grilled peppers/onions. Optional: serve with romaine leaves as wraps and extra lime.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin (1 lb) 1 lb $3.99 sale (reg $4.99)
• Simple Truth Organic® Whole Baby Bella Mushrooms (8 oz) 8 oz, sliced $3.50 sale (reg $3.99)
• Shallots (1 lb) 1 large shallot, finely chopped (about 1/4 cup) $3.99
• Organic Purple Top Turnips (1 ct) 2 medium turnips (about 1 lb total), peeled and cut into 3/4-inch chunks $2.49
• Simple Truth Organic® Low Sodium Free Range Chicken Broth (32 oz) 1/2 cup $2.00 sale (reg $2.19)
• Olive oil 2 Tbsp (turnips) + 1 Tbsp (searing)
• Butter 1 Tbsp
• Dijon mustard 1 tsp
• Thyme (fresh or dried) 1 tsp fresh leaves or 1/2 tsp dried
• Heavy cream or half-and-half 1/4 cup
• Salt and black pepper to taste
• Lemon (optional) 1 tsp juice to finish (or a splash of vinegar)

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan. Pat 1 lb pork tenderloin dry and slice into 1-inch-thick medallions (about 10–12 pieces).
2. Roast turnips: Toss peeled, chunked turnips (about 1 lb) with 2 Tbsp olive oil, 1/2 tsp salt, and black pepper. Roast at 425°F, tossing once, until browned and tender, 22–28 minutes.
3. Sear pork: Heat 1 Tbsp olive oil in a large skillet over medium-high. Season pork medallions with 3/4 tsp salt and pepper. Sear 2–3 minutes per side until well-browned. Transfer to a plate (they’ll finish in sauce).
4. Build sauce: Reduce heat to medium. Add 1 Tbsp butter, then add sliced 8 oz baby bella mushrooms and a pinch of salt. Cook, stirring, until mushrooms brown and release their liquid, 6–8 minutes.
5. Aromatics: Stir in 1 chopped shallot and 1/2 tsp dried thyme (or 1 tsp fresh). Cook 1 minute.
6. Deglaze: Add 1/2 cup chicken broth, scraping up browned bits. Simmer 2 minutes.
7. Finish sauce: Stir in 1/4 cup cream (or half-and-half) and 1 tsp Dijon mustard. Simmer 2–3 minutes until lightly thickened. Taste and adjust salt/pepper.
8. Finish pork: Return pork and any juices to skillet. Simmer gently until pork reaches 145°F, 2–4 minutes (don’t overcook). Finish with 1 tsp lemon juice (optional).
9. Serve: Plate creamy mushroom pork with roasted turnips on the side (spoon extra sauce over everything).