Careme Recipes

Ingredients

• Fresh Steelhead Trout Fillet 12 oz (about 3/4 of the 1 lb fillet), patted dry $8.99 sale (1 lb)
• Kroger® Sweet Baby Broccoli 10 oz, ends trimmed (or use kale bunch, 1) $3.99 (10 oz)
• Yukon Gold Potatoes 1 lb, scrubbed (about 3–4 medium) $1.49/lb
• Kroger® Whole Garlic Bulbs 3 cloves, minced $2.49 (5 ct)
• Fresh Organic Lemon - Each (or lemons bag) 1 lemon (zest + 2 Tbsp juice) $1.69 each (organic)
• Olive oil 4 Tbsp, divided
• Butter (optional) 1 Tbsp (for finishing potatoes or greens)
• Dijon mustard (optional) 1 tsp (for a quick lemon-Dijon glaze)
• Salt & black pepper To taste
• Red pepper flakes (optional) Pinch

Instructions

1. Heat the oven to 425°F. Set a rimmed sheet pan in the oven to preheat (helps the potatoes crisp).
2. Prep the potatoes: scrub 1 lb Yukon gold potatoes. Cut any larger ones in half so they’re similar size. Toss with 1 Tbsp olive oil, 1/2 tsp salt, and black pepper. Carefully spread on the hot sheet pan.
3. Roast the potatoes for 25 minutes, flipping once halfway, until very tender.
4. Meanwhile prep the fish: pat dry 12 oz steelhead. Zest 1 lemon, then juice it (you need about 2 Tbsp juice). Mix 1 Tbsp olive oil + lemon zest + 2 Tbsp lemon juice + 1 tsp Dijon (optional) + 1/2 tsp salt + black pepper. Rub over the steelhead.
5. Smash the potatoes: pull the tray out; use a spatula or the bottom of a glass to smash each potato to about 1/2-inch thick. Drizzle with 1 Tbsp olive oil and a pinch more salt. Return to oven for 10 minutes to crisp.
6. Add the steelhead to the same pan (or a second pan if crowded). Roast at 425°F for 8–12 minutes, depending on thickness, until it flakes easily and the center is just opaque.
7. While fish roasts, sauté the greens: heat 1 Tbsp olive oil (and 1 Tbsp butter if using) in a skillet on medium. Add 3 minced garlic cloves and a pinch of red pepper flakes; cook 30 seconds. Add 10 oz sweet baby broccoli (or 1 bunch kale, chopped) + 2 Tbsp water + pinch of salt. Cover 2 minutes, then uncover and toss until bright and tender-crisp, 3–5 minutes. Finish with a squeeze of lemon if you like.
8. Plate the crispy smashed potatoes and garlicky greens. Top with the roasted steelhead and spoon any lemony juices over everything.

Ingredients

• Certified Angus Beef Boneless Flank Steak 1 lb $12.99 sale (1 lb)
• Green Cabbage 1/2 lb (about 4 packed cups), thinly sliced $1.49/lb
• Small Granny Smith Apple - Each 1 apple, julienned or thinly sliced $0.99 each
• Green Onions 1 bunch, trimmed $1.50 each bunch
• Kroger® Whole Garlic Bulbs 2 cloves, grated/minced $2.49 (5 ct)
• Ginger Root 1 tsp grated (or skip) $4.99/lb
• Soy sauce 2 Tbsp
• Honey or brown sugar 1 Tbsp
• Gochujang (or sriracha + miso/extra soy) 1–2 Tbsp (to taste)
• Rice vinegar or apple cider vinegar 2 Tbsp, divided
• Neutral oil (avocado/canola) 2 Tbsp, divided
• Sesame oil (optional) 1 tsp
• Salt & black pepper To taste
• Mayonnaise or Greek yogurt 2 Tbsp (for slaw)

Instructions

1. Prep the grill for medium-high heat (about 450–500°F). Clean and oil the grates.
2. Marinate the steak: in a bowl mix 2 Tbsp soy sauce + 1–2 Tbsp gochujang + 1 Tbsp honey/brown sugar + 1 Tbsp neutral oil + 1 Tbsp vinegar + 2 minced garlic cloves + 1 tsp grated ginger (optional) + black pepper. Rub over 1 lb flank steak. Let sit 15–20 minutes while you prep slaw (or up to 30 minutes).
3. Make the slaw: thinly slice 1/2 lb green cabbage (about 4 packed cups). Julienne 1 Granny Smith apple. Toss in a bowl with 1 Tbsp vinegar + 1 Tbsp neutral oil + 2 Tbsp mayo or Greek yogurt + pinch of salt + pepper. Taste and adjust (more vinegar for tang, more honey for sweet).
4. Grill the green onions: toss 1 bunch green onions with a drizzle (about 1 tsp) neutral oil and a pinch of salt. Grill 1–2 minutes per side until lightly charred; set aside.
5. Grill the flank steak: place marinated steak on the grill. Cook 4–6 minutes per side for medium-rare (time depends on thickness). Aim for 125–130°F internal, then rest.
6. Rest and slice: rest the steak 8–10 minutes. Slice thinly against the grain.
7. Serve: pile steak next to the crunchy cabbage-apple slaw and charred green onions. Drizzle any resting juices over the sliced steak.

Ingredients

• Simple Truth® Natural Ground Lamb 1 lb (formed into small meatballs) $9.99 sale (1 lb)
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 3 cups (from the 32 oz carton) $1.99 sale (32 oz)
• Parsnips Bulk 1/2 lb, peeled and cut into 1-inch chunks $3.49/lb
• Carrots 1/2 lb, cut into 1-inch chunks $1.69/lb
• Jumbo Yellow Onions 1 medium (about 8 oz), diced $1.29 sale/lb
• Kroger® Whole Garlic Bulbs 3 cloves, minced $2.49 (5 ct)
• Fresh Potatoes - Yukon Gold Potatoes 3/4 lb, cut into 1-inch chunks $1.49/lb
• Kroger® Green Beans (12 oz) or Fresh Green Beans (1 lb) 8–12 oz, trimmed (side dish) $4.49 (12 oz) or $3.99/lb
• Tomato paste (optional) 1 Tbsp
• Dried thyme or rosemary (or fresh if you have) 1 tsp dried thyme (or 1/2 tsp dried rosemary)
• Bay leaf (optional) 1
• Olive oil 1 Tbsp
• Salt & black pepper To taste
• Flour (optional, for thickening) 1 Tbsp mixed with 1 Tbsp water (slurry)

Instructions

1. Prep the vegetables: dice 1 medium onion. Peel and cut 1/2 lb parsnips and 1/2 lb carrots into 1-inch chunks. Cut 3/4 lb Yukon gold potatoes into 1-inch chunks. Mince 3 garlic cloves.
2. Make lamb meatballs: season 1 lb ground lamb with 1 tsp salt and 1/2 tsp black pepper (adjust to taste). Form into 16–20 small meatballs (about 1 inch).
3. Optional browning (stovetop, adds flavor, 10 minutes): heat 1 Tbsp olive oil in a skillet over medium-high. Brown the lamb meatballs in batches for 2–3 minutes total (they don’t need to cook through). Transfer to slow cooker. If skipping, add raw meatballs directly to the slow cooker (still safe; just cook fully).
4. Build the stew: add onion, parsnips, carrots, potatoes, and garlic to the slow cooker. Stir in 1 Tbsp tomato paste (optional), 1 tsp dried thyme (or 1/2 tsp rosemary), and 1 bay leaf (optional).
5. Add broth: pour in 3 cups low-sodium chicken broth. Stir, cover, and cook on HIGH 3–4 hours or LOW 6–7 hours, until vegetables are tender and meatballs are cooked through.
6. Thicken (optional): mix 1 Tbsp flour with 1 Tbsp water. Stir into the stew, cover, and cook 10–15 minutes on HIGH until slightly thickened. Taste and season with additional salt and pepper.
7. Make the side (stove): in a skillet, heat 1 tsp olive oil over medium-high. Add 8–12 oz trimmed green beans + pinch of salt + 2 Tbsp water. Cover 2 minutes, then uncover and sauté 3–4 minutes until bright and crisp-tender. Finish with black pepper.
8. Serve: ladle lamb-root stew into bowls and serve with the green beans on the side.