Careme Recipes

Ingredients

• Fresh Atlantic Salmon Portion Farm Raised (never frozen; sustainably sourced) 1 lb (2 portions) $10.99 sale (reg $11.99)
• Kroger® Brussels Sprouts BIG DEAL! about 12 oz (from 24 oz bag) $6.00
• Simple Truth Organic® Fuji Apples – 2 Pound Bag 1 apple, cored and sliced $4.99
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $1.99
• Lemon 1 (zest + juice) not provided
• Olive oil 2 1/2 Tbsp not provided
• Dijon mustard 1 1/2 tsp not provided
• Honey or maple syrup 1 tsp (optional) not provided
• Salt and black pepper to taste not provided
• Red pepper flakes (optional) pinch not provided

Instructions

1. Heat oven to 425°F. Line a sheet pan with foil or parchment.
2. Trim Brussels sprouts; halve them (quarter any large ones). Core and slice the apple into thin wedges.
3. On the sheet pan, toss Brussels sprouts and apple with 1 1/2 Tbsp olive oil, half the garlic, salt, pepper, and a pinch of chili flakes (optional). Spread into an even layer.
4. Roast 12 minutes until sprouts start to brown.
5. Meanwhile, pat salmon dry. Mix remaining 1 Tbsp olive oil with Dijon, remaining garlic, lemon zest, and 1 Tbsp lemon juice (plus honey/maple if using). Rub over the salmon.
6. Pull pan out, scoot veggies to make space, and add salmon skin-side down. Roast 10–12 minutes more, until salmon flakes easily (or hits 125–130°F for medium).
7. Finish with a squeeze of extra lemon over everything. Taste and adjust salt/pepper. Serve right away.

Ingredients

• Kroger® Ground Pork 1 lb $3.99
• Organic Baby Bok Choy 1 lb $2.99
• Organic Ginger Root about 1 Tbsp grated (1–2 inch knob) $3.99/lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $1.99
• Organic Jumbo Yellow Onions 1/2 medium onion, thinly sliced $1.69/lb
• Cooked rice (white or brown) about 1 1/2 cups cooked (for 2) not provided
• Soy sauce 2 1/2 Tbsp not provided
• Rice vinegar or apple cider vinegar 1 Tbsp not provided
• Brown sugar or honey 1 tsp not provided
• Neutral oil (canola/avocado) 1 Tbsp not provided
• Sesame oil (optional) 1 tsp not provided
• Black pepper to taste not provided
• Crushed red pepper or sriracha (optional) to taste not provided

Instructions

1. Start rice if you don’t already have cooked rice ready (or use microwaveable rice).
2. Prep bok choy: slice off the very bottom nub, then chop stems into 1/2-inch pieces and leaves into larger bite-size pieces (keep separate).
3. Stir together soy sauce, vinegar, brown sugar/honey, and a splash of water (2 Tbsp). Set aside.
4. Heat a large skillet over medium-high heat. Add oil, then pork. Cook, breaking up, until browned and cooked through, 6–8 minutes.
5. Add onion, ginger, and garlic. Cook 1–2 minutes until fragrant.
6. Add bok choy stems first. Stir-fry 2 minutes.
7. Add bok choy leaves and the sauce. Toss 1–2 minutes until leaves wilt and everything is glossy. Finish with sesame oil (optional) and black pepper. Add chili to taste.
8. Serve the pork-bok choy stir-fry over rice.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.49 sale (reg $4.99)
• Private Selection™ Petite Potatoes With Herbes De Provence Seasoning Blend 16 oz $4.99
• Kroger® Fresh Trimmed Green Beans Bag 12 oz $3.29
• Simple Truth Organic® Baby Dill 1/2 oz (use most of the pack) $2.49
• Lemon 1 (juice) not provided
• Olive oil 4 Tbsp, divided not provided
• Simple Truth Organic® Garlic Bulbs (3 ct) 1 clove, grated/minced $1.99
• Salt and black pepper to taste not provided
• Optional: Dijon mustard 1 tsp (for the sauce) not provided

Instructions

1. Heat oven to 425°F for the potatoes. Preheat grill to medium-high (or use a grill pan on the stove).
2. Potatoes: spread petite potatoes on a sheet pan. Drizzle with 1 1/2 Tbsp olive oil and toss (they’re seasoned, so go light on extra salt). Roast 25–30 minutes, shaking once halfway, until browned and tender.
3. Make dill sauce: finely chop dill. Stir with 2 Tbsp olive oil, lemon juice, grated garlic, pinch of salt, black pepper, and Dijon (optional). Set aside so flavors meld.
4. Trim any silver skin off the pork tenderloin. Rub with 1/2 Tbsp olive oil, salt, and pepper.
5. Grill pork 14–18 minutes total, turning every 3–4 minutes, until it reaches 140–145°F. Rest 5 minutes before slicing (this keeps it juicy).
6. Green beans (stove): while pork rests, heat a skillet over medium-high. Add 1 Tbsp olive oil, green beans, pinch of salt and pepper, and a splash of water (2 Tbsp). Cover 2 minutes, then uncover and sauté 3–5 minutes until crisp-tender and lightly blistered.
7. Slice pork. Serve with roasted potatoes and green beans, spooning dill sauce over the pork (and a little on the potatoes if you like).