Careme Recipes

Ingredients

• Rockfish fillet (wild, fresh) 12 oz SALE $4.99/lb (about $3.75 for 0.75 lb)
• Organic butternut squash 1.5 lb, peeled and 1-inch cubed $1.99/lb (about $3.00 for 1.5 lb)
• Organic Lacinato kale (bunch) 1 bunch, ribs stripped, roughly chopped $2.99 each
• Large D’Anjou pear 1, cored and small-diced SALE $1.99 each
• Organic yellow onion 1/4 medium, finely minced $1.99/lb (about $0.20 for 1/4 onion)
• Garlic 3 cloves (2 for kale, 1 for sauce), minced $2.79/3 ct (about $0.15 for 2 cloves)
• Olive oil 3 tbsp, divided —
• Butter 1 tbsp —
• Apple cider vinegar (or white wine) 1 tbsp —
• Salt & black pepper To taste —
• Red pepper flakes (optional) Pinch —

Instructions

1. Heat oven to 425°F. Toss squash with 1.5 tbsp olive oil, salt and pepper. Roast on a sheet pan until browned and tender, 25–30 minutes, flipping once.
2. While squash roasts, heat 1/2 tbsp olive oil in a large skillet over medium. Add half the garlic; cook 15 seconds. Add kale, a splash of water, salt, and pepper; sauté 3–4 minutes until wilted and tender. Transfer to a plate; keep warm.
3. Pat rockfish dry; season both sides with salt and pepper. Add 1/2 tbsp olive oil to skillet over medium-high. Sear fish 3–4 minutes until golden; flip and cook 2–3 minutes more until it flakes (internal temp ~145°F). Transfer to warm plates.
4. Lower heat to medium. Add 1 tsp olive oil if pan is dry. Add onion and remaining garlic; sauté 30–60 seconds.
5. Stir in diced pear; cook 2 minutes to soften. Deglaze with cider vinegar; simmer 30 seconds.
6. Whisk in butter; season with salt, pepper, and a pinch of red pepper flakes. Sauce should be glossy and spoonable.
7. Plate fish with roasted squash and kale; spoon pear pan sauce over fish and serve immediately.

Ingredients

• Boneless pork loin (not tenderloin) 0.8 lb, cut into 1/2-inch slices SALE $2.49/lb (about $2.00 for 0.8 lb)
• Chili powder, cumin, smoked paprika 1 tsp each chili powder & cumin; 1/2 tsp paprika —
• Salt & black pepper To taste —
• Olive oil (or neutral oil) 1 tbsp —
• Corn tortillas 6 small —
• Tomatillos 1/2 lb, husked & rinsed $2.99/lb (about $1.50 for 1/2 lb)
• Fresh organic large avocado 1, diced SALE $1.50 each
• Organic yellow onion 1/4 small, finely chopped $1.99/lb (about $0.20 for 1/4 onion)
• Garlic 1 clove $2.79/3 ct (about $0.10 for 1 clove)
• Lime (or cider vinegar) 1, juiced —
• Fresh cilantro (optional) 2 tbsp, chopped —

Instructions

1. Make salsa: Place tomatillos (halved cut-side down) on a foil-lined sheet; broil 4–6 minutes until blistered and soft. Cool 2 minutes, then pulse with onion, garlic, lime juice, salt, and cilantro (if using). Fold in diced avocado; adjust salt/acidity.
2. Season pork slices with chili powder, cumin, smoked paprika, salt, and pepper. Lightly pound to even 3/8-inch thickness if needed.
3. Heat a grill pan or skillet over medium-high; add oil. Sear pork 2–3 minutes per side until nicely browned and just cooked through (145°F). Rest 3 minutes; slice into strips.
4. Warm tortillas directly over a burner flame or in a dry skillet 30–45 seconds per side; keep wrapped in a towel.
5. Build tacos: tortillas + pork + tomatillo–avocado salsa. Serve immediately.

Ingredients

• Kroger Wild Caught Large Raw Gulf Shrimp (P&D, tail off) 12 oz, thawed and patted dry SALE $7.00 per 12 oz
• Organic baby bok choy 8 oz, sliced (greens and stems separated) $3.99/lb (about $2.00 for 1/2 lb)
• Kroger Brand Snow Peas 4 oz, trimmed $3.89 per 8 oz (about $1.95 for 4 oz)
• Carrot 1 medium, thinly sliced on bias $2.99/bunch (about $0.30 for 1 medium)
• Garlic 3 cloves, minced $2.79/3 ct (about $0.20 for 3 cloves)
• Fresh ginger root 1 tbsp, finely minced $5.99/lb (about $0.20 for 1 tbsp)
• Soy sauce (low-sodium preferred) 3 tbsp —
• Rice vinegar 1 tbsp —
• Brown sugar or honey 1 tsp —
• Cornstarch 1 tsp —
• Neutral oil (canola/avocado) 2 tbsp, divided —
• Cooked rice About 2 cups (from ~1 cup dry) —

Instructions

1. Cook rice according to package directions; keep warm.
2. Whisk sauce: soy sauce, rice vinegar, brown sugar/honey, cornstarch, and 2 tbsp water; set aside.
3. Heat 1 tbsp oil in a large skillet/wok over high. Stir-fry bok choy stems and carrots 2 minutes. Add snow peas and garlic/ginger; stir-fry 1 minute. Transfer veggies to a bowl.
4. Add remaining 1 tbsp oil. Stir-fry shrimp 2–3 minutes until just pink.
5. Return veggies to pan. Stir sauce, pour in, and toss 30–60 seconds until glossy and thickened. Add bok choy greens; cook 30 seconds to wilt. Adjust salt/soy to taste.
6. Serve over warm rice.