Careme Recipes

Ingredients

• Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs (Griller Pack) 1 lb $4.49 (sale) per 1 lb
• Kroger® Brussels Sprouts Halves 12 oz $3.99 per 12 oz
• Yukon Gold Potatoes 1 lb $1.49 per 1 lb
• Garlic 3 cloves, minced $1.50 each
• Jumbo Yellow Onions 1/2 medium onion, thinly sliced $1.69 per 1 lb
• Fresh Organic Lemon - Each 1 lemon (zest + 2 Tbsp juice) $1.69 each
• Simple Truth Organic® Sage 1 Tbsp chopped (or 1 tsp dried) $2.79 per 0.5 oz

Instructions

1. Prep the oven: heat oven to 450°F. Line a sheet pan with foil (optional) and lightly oil it.
2. Prep the potatoes: cut 1 lb Yukon Gold potatoes into 1 1/2-inch chunks. Put potatoes in a small pot, cover with cold salted water, bring to a boil, and simmer 12–15 minutes until just fork-tender. Drain and let steam-dry 2 minutes.
3. Prep the Brussels sprouts: toss 12 oz Brussels sprout halves with 1 Tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Spread cut-side down on one half of the sheet pan.
4. Sear the chicken: pat dry 1 lb boneless skinless chicken thighs; season with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 1 Tbsp olive oil in a large skillet over medium-high. Sear chicken 3–4 minutes per side until deep golden (it will finish cooking later). Transfer chicken to the other half of the sheet pan.
5. Roast: roast chicken + Brussels sprouts at 450°F for 12–16 minutes, until chicken hits 165°F and sprouts are browned and crisp at edges.
6. Smash & crisp the potatoes: when potatoes are drained, toss with 1 Tbsp olive oil and a pinch of salt. Spread on a second sheet pan or a corner of the same pan, smash each chunk with the bottom of a mug, and roast 10–12 minutes (you can do this while chicken roasts if you have space; otherwise roast immediately after).
7. Make the lemon-sage pan sauce (stove): return the chicken skillet to medium heat. Add 1/2 thinly sliced onion and cook 3–4 minutes until softened. Add 3 minced garlic cloves and 1 Tbsp chopped sage; cook 30 seconds. Add 1/2 cup water (or broth if you have it), scrape up browned bits, then simmer 2 minutes.
8. Finish sauce: turn heat to low. Stir in 1 Tbsp butter (optional), 1 tsp lemon zest, and 2 Tbsp lemon juice. Taste and adjust salt/pepper.
9. Serve: plate crispy Brussels sprouts, smashed potatoes, and chicken thighs. Spoon lemon-sage sauce over chicken and a little over potatoes.

Ingredients

• Kroger® Hardwood Smoked Pulled Pork 12 oz (about 3/4 of package) $8.99 (sale) per 16 oz
• Green Cabbage 1/2 lb (about 3 cups shredded) $1.49 per 1 lb
• Carrots 1 medium carrot, grated (about 1/2 cup) $1.69 per 1 lb
• Fresh Organic Limes - Each 1 lime (2 Tbsp juice) $1.29 each
• Taylor Farms Chopped Cilantro 2 Tbsp chopped $2.79 per 3 oz
• POM Wonderful Pomegranate Arils Ready to Eat Pomegranate Seeds 2–3 Tbsp $2.50 (sale) per 4 oz
• Jumbo Yellow Onions 1/2 onion, thinly sliced $1.69 per 1 lb

Instructions

1. Prep slaw: thinly shred about 1/2 lb green cabbage (about 3 cups). Grate 1 medium carrot (about 1/2 cup). Add to a bowl with 2 Tbsp chopped cilantro.
2. Dress slaw: squeeze 2 Tbsp lime juice (from 1 lime) over slaw. Add 1 Tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Toss well and let sit while you cook the pork.
3. Crisp the pulled pork (stove): heat a large skillet over medium-high. Add 1 tsp oil, then add 12 oz smoked pulled pork in an even layer. Let it cook undisturbed 3–4 minutes to brown, then toss and brown 2–3 minutes more.
4. Add onion: push pork to one side. Add 1/2 thinly sliced onion to the empty side with a tiny splash of oil if needed; cook 2–3 minutes until lightly softened, then toss with the pork.
5. Warm tortillas: warm 4–6 tortillas (for 2 people) in a dry skillet 20–30 seconds per side or wrapped in a damp paper towel in the microwave 20–30 seconds.
6. Assemble: fill tortillas with crispy pulled pork and onion, top with crunchy slaw, then sprinkle 2–3 Tbsp pomegranate arils over the top for sweet-tart pop. Finish with extra lime if you like.

Ingredients

• Rockfish Fillet (Wild Caught Fresh) 1 lb $6.99 (sale) per 1 lb
• Bok Choy 12–16 oz (about 2 small heads), sliced $2.49 per 1 lb
• Organic Green Onions 4 scallions, thinly sliced $2.19 per bunch
• Ginger Root 1 Tbsp finely grated $4.99 per 1 lb
• Garlic 2 cloves, minced $1.50 each
• Son Premium Fish Sauce 1 tsp (optional but great) $8.99 per 17 oz

Instructions

1. Start the rice (stove): rinse 3/4 cup dry jasmine or long-grain rice (not listed) until water runs mostly clear. Cook with 1 1/4 cups water and a pinch of salt: bring to a boil, cover, reduce to low 12 minutes, then rest off heat 5 minutes. (Or use any quick-cook rice you have.)
2. Prep veg & aromatics: thinly slice 4 scallions. Grate 1 Tbsp ginger. Mince 2 garlic cloves. Slice 12–16 oz bok choy (separate stems and leaves if thick).
3. Make ginger-scallion sauce: in a small bowl, combine sliced scallions, grated ginger, minced garlic, 2 Tbsp neutral oil (or olive oil), 1 Tbsp warm water, 1 tsp fish sauce (optional), and 1 tsp sugar (optional, not listed). Set aside.
4. Prep fish: pat dry 1 lb rockfish. Cut into 2 portions. Season both sides with 3/4 tsp kosher salt and 1/4 tsp black pepper.
5. Sear fish (stove): heat 1 Tbsp oil in a nonstick or well-seasoned skillet over medium-high. Add rockfish and cook 3–4 minutes on the first side until browned. Flip and cook 2–4 minutes more until it flakes easily (about 140–145°F). Transfer to a plate.
6. Cook bok choy (stove): in the same skillet over medium heat, add 1 tsp oil if dry. Add bok choy stems first; cook 2 minutes. Add leaves plus 2 Tbsp water, cover, and steam 2–3 minutes until tender-crisp. Season lightly with salt/pepper.
7. Serve: fluff rice and divide between 2 bowls. Add bok choy and top with seared rockfish. Spoon ginger-scallion sauce over fish (and a little over rice).