Careme Recipes

Ingredients

• Kroger® Beef Shaved Steak (on sale) 14 oz $6.99 (sale)
• Organic Ginger Root ~1 inch piece, grated (about 1 Tbsp) $3.99/lb
• Organic Baby Bok Choy 1 lb $2.99
• Organic Yukon Gold Potatoes 1 lb (about 2 medium) $3.99
• Organic Jumbo Yellow Onion 1/2 onion, thin-sliced $1.49/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99
• Pantry: soy sauce 3 Tbsp
• Pantry: brown sugar or honey 1–2 tsp
• Pantry: rice vinegar or apple cider vinegar 1 Tbsp
• Pantry: sesame oil (optional) 1 tsp
• Pantry: neutral oil 1–2 Tbsp
• Pantry: black pepper to taste
• Pantry: red pepper flakes (optional) pinch
• Pantry: butter or olive oil (for potatoes) 1 Tbsp
• Pantry: green onion or sesame seeds (optional) for topping

Instructions

1. Prep: Cut potatoes into 1-inch chunks. Rinse bok choy and halve lengthwise (quarter if large). Thin-slice 1/2 onion. Grate ginger and mince garlic.
2. Boil potatoes: Add potatoes to a small pot, cover with salted water. Bring to a boil and cook until very tender, 12–15 minutes. Drain well.
3. Make quick ginger-soy sauce: In a small bowl, mix soy sauce, vinegar, brown sugar/honey, and grated ginger. Add a pinch of pepper and red pepper flakes if using.
4. Sear beef & onions (stove): Heat a large skillet over high heat with 1 Tbsp neutral oil. Add sliced onion; cook 2 minutes to get some color. Add shaved steak in a single layer (work in two batches if crowded). Sear 60–90 seconds, toss, then sear another 60 seconds.
5. Glaze: Reduce heat to medium. Add half the garlic, then pour in the sauce. Toss 30–60 seconds until glossy and just thickened. Kill heat; add sesame oil if using. Taste and adjust (more vinegar for brightness, a tiny pinch sugar for balance).
6. Sauté bok choy: In a second skillet (or wipe the first), heat 1 Tbsp oil over medium-high. Add remaining garlic, then bok choy cut-side down. Sear 2 minutes, flip, add a splash of water, cover, and steam 2–3 minutes until crisp-tender. Salt lightly.
7. Smash potatoes: Mash/smash drained potatoes with butter/olive oil, a pinch of salt and pepper, and a splash of hot water if needed for creaminess.
8. Serve: Spoon smashed potatoes onto plates. Pile beef-and-onion over top and serve bok choy on the side. Finish with sliced green onion or sesame seeds if you’ve got them.

Ingredients

• Kroger® Boneless Natural Fresh Pork Sirloins 2 Piece (on sale) ~1 lb total (2 small steaks) $2.49/lb (sale)
• Fresh Ripe Whole Pineapple 2 cups diced (about 1/3–1/2 pineapple) $2.99
• Organic Jalapeno Peppers 1 small, minced (optional for heat) $4.99/lb
• Organic Lacinato Kale 1 bunch (or 1 ct) $2.79
• Organic Cucumber 1, diced (optional, for salad bulk) $1.69
• Pantry: lime (or lemon) 1 (juice + zest if you like)
• Pantry: olive oil 3 Tbsp
• Pantry: honey or sugar 1–2 tsp (optional, to balance)
• Pantry: smoked paprika 1 tsp
• Pantry: cumin 1/2 tsp
• Pantry: salt & black pepper to taste
• Pantry: red wine vinegar or apple cider vinegar 1 Tbsp
• Pantry: cooked rice or tortillas (optional starch) to serve, optional

Instructions

1. Prep: Heat grill to medium-high. Pat pork dry. Dice pineapple. Mince jalapeño (if using). Strip kale leaves from stems and thin-slice.
2. Season pork: Rub pork with 1 Tbsp olive oil, smoked paprika, cumin, salt, and pepper.
3. Grill pork: Grill 4–6 minutes per side (depending on thickness) until nicely charred and 140–145°F inside. Rest 5 minutes before slicing.
4. Make warm pineapple relish (stove or grill): In a small skillet over medium heat (or in a grill-safe pan), add 1 tsp oil. Add pineapple and a pinch of salt; cook 3–4 minutes until edges caramelize. Stir in jalapeño, 1 Tbsp lime juice, and 1–2 tsp honey (optional). Cook 30 seconds and remove from heat.
5. Quick kale salad: In a bowl, toss kale with 2 Tbsp olive oil, 1 Tbsp vinegar, remaining lime juice, salt, and pepper. Massage/squeeze 30 seconds to tenderize. Fold in diced cucumber if using.
6. Serve: Slice pork. Spoon pineapple relish over the top and serve with the kale salad. Add rice or tortillas if you want a bigger, starchier meal.

Ingredients

• Wild Caught Sea Scallops 10/20 3/4 lb (about 10–12 large scallops) $14.99
• Brussels Sprouts 1 lb $3.29
• Sunset Organic Campari Biologique Tomatoes 12 oz $4.99
• Simple Truth Organic® Garlic Bulbs 3 cloves, sliced or minced $1.99
• Organic Leeks (optional, if you want extra sweetness) 1/2 leek, thin-sliced $3.99
• Pantry: butter 3 Tbsp
• Pantry: olive oil 2 Tbsp
• Pantry: lemon 1/2 (juice)
• Pantry: salt & black pepper to taste
• Pantry: crushed red pepper (optional) pinch
• Pantry: parsley (optional) 1–2 Tbsp chopped

Instructions

1. Prep: Heat oven to 425°F. Trim Brussels sprouts and halve. Pat scallops very dry with paper towels (this is key for a good sear). Halve Campari tomatoes.
2. Roast Brussels sprouts (oven): Toss sprouts with 1 Tbsp olive oil, salt, and pepper. Roast cut-side down on a sheet pan 18–22 minutes until browned and tender.
3. Blister tomatoes (stove): While sprouts roast, heat a skillet over medium-high with 1 tsp olive oil. Add tomatoes cut-side down; cook 3–4 minutes until blistered. Remove to a plate.
4. Sear scallops (stove): In the same skillet, heat 1 Tbsp olive oil over high heat until shimmering. Season scallops with salt and pepper. Sear without moving 2–3 minutes until deep golden. Flip and cook 1–2 minutes more. Transfer scallops to the plate with tomatoes.
5. Brown-butter garlic sauce: Reduce heat to medium. Add butter to the skillet; swirl until foamy and lightly nutty, 1–2 minutes. Add garlic (and sliced leek if using) and cook 30–60 seconds just until fragrant. Add a squeeze of lemon and a pinch of chili flakes if using. Turn off heat.
6. Finish & serve: Return scallops and tomatoes to the pan briefly to coat. Plate with roasted Brussels sprouts and spoon extra brown-butter sauce over everything. Sprinkle parsley if you have it.