Careme Recipes

Ingredients

• Steelhead fillet (Fresh Farm Raised), 1 lb 1 lb $8.99 (sale)
• Brussels sprouts, 1 lb 1 lb $3.99
• Simple Truth Organic® Gourmet Gold Potatoes, 24 oz 1 bag (24 oz) $3.50 (sale)
• Kroger® Fresh Lemons bag, 2 lb (use 1 lemon) 1 lemon (from bag) $4.99
• Shallots, 1 lb (use 1 small) 1 small shallot $4.49
• Organic Italian Parsley, each 2 tbsp chopped $2.49
• Pantry: capers 1–2 tbsp —
• Pantry: olive oil 2–3 tbsp —
• Pantry: butter 1–2 tbsp —
• Pantry: Dijon mustard (optional) 1 tsp —
• Pantry: salt, black pepper to taste —

Instructions

1. Prep: Heat oven to 425°F. Put a sheet pan in the oven to preheat (helps the Brussels crisp).
2. Prep: Halve 1 lb Brussels sprouts (trim stem ends first). In a bowl, toss the halved Brussels sprouts with 1 1/2 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
3. Cook (oven): Carefully remove the hot sheet pan and spread the Brussels sprouts cut-side down. Roast at 425°F for 18–22 minutes, flipping once halfway, until browned and tender.
4. Prep: While Brussels roast, cut 24 oz gold potatoes into 1 1/2-inch chunks. Add potatoes to a pot with cold salted water (about 1 tsp salt).
5. Cook (stove): Bring potatoes to a boil, then simmer 12–15 minutes until very tender when pierced. Drain well, then return to the hot pot to steam-dry for 1 minute.
6. Finish potatoes (stove): Smash potatoes with a fork or masher. Stir in 1 tbsp butter, 1 tbsp olive oil, 1–2 tbsp lemon juice (from 1 lemon), 1/4 tsp black pepper, and salt to taste. Cover to keep warm.
7. Prep: Pat dry the 1 lb steelhead fillet and cut into 2 portions. Season both sides with 3/4 tsp salt and 1/4 tsp black pepper. Zest the lemon (about 1 tsp) and reserve.
8. Cook fish (stove): Heat 1 tbsp olive oil in a nonstick or stainless skillet over medium-high heat. Place steelhead skin-side down (if it has skin) and cook 3–5 minutes until the edges turn opaque. Flip and cook 2–4 minutes more until just cooked through (aim for medium, not dry). Transfer fish to plates.
9. Sauce (stove): In the same skillet over medium heat, add 1 tsp olive oil if the pan is dry. Add 1 small shallot, finely minced, and cook 45–60 seconds. Add 1–2 tbsp capers and cook 30 seconds. Add 1/4 cup water and scrape up browned bits. Stir in 1 tbsp butter, 1 tsp Dijon (optional), 1 tsp lemon zest, and 1–2 tbsp lemon juice. Simmer 30–60 seconds until glossy; pepper to taste.
10. Serve: Spoon lemon-caper sauce over the steelhead. Plate with roasted Brussels sprouts and smashed gold potatoes. Finish with 2 tbsp chopped parsley over everything.

Ingredients

• Kroger® Beef Shaved Steak, 14 oz 14 oz $7.49 (sale)
• Simple Truth Organic® Whole Baby Bella Mushrooms, 8 oz 1 pack (8 oz) $3.99 (sale)
• Spice World™ Fresh Peeled Ginger Bag, 7 oz ~1 tbsp grated ginger $3.99
• English cucumber, 1 ct 1 cucumber $1.99
• Organic Green Onions, 1 each 2 green onions $2.19
• Pantry: white rice 1 cup dry (makes ~3 cups cooked) —
• Pantry: soy sauce 3 tbsp —
• Pantry: brown sugar or honey 1 tbsp —
• Pantry: rice vinegar or apple cider vinegar 1 tbsp —
• Pantry: garlic (minced) 2 cloves —
• Pantry: neutral oil (canola/avocado) 1 1/2 tbsp —
• Pantry: toasted sesame oil (optional) 1 tsp —
• Pantry: gochujang or red pepper flakes (optional) 1–2 tsp gochujang or pinch flakes —
• Pantry: sesame seeds (optional) 1 tsp —

Instructions

1. Prep: Start 1 cup dry white rice cooking according to package (or rice cooker).
2. Prep: Slice 8 oz baby bella mushrooms. Thinly slice 2 green onions (whites and greens separated). Peel and grate about 1 tbsp ginger. Mince 2 cloves garlic. Thinly slice 1 English cucumber.
3. Quick cucumber side: Toss sliced cucumber with 1 tbsp vinegar, a pinch of salt, and (optional) 1/2 tsp sugar. Set aside to lightly pickle while you cook.
4. Make sauce: In a small bowl, stir together 3 tbsp soy sauce, 1 tbsp brown sugar (or honey), 2 tbsp water, 1 tsp sesame oil (optional), and 1–2 tsp gochujang (optional).
5. Cook mushrooms (stove): Heat 1/2 tbsp neutral oil in a large skillet over high heat. Add sliced mushrooms and 1/4 tsp salt. Cook 4–6 minutes, stirring occasionally, until browned and some edges crisp. Push mushrooms to one side of the pan.
6. Cook aromatics: Add 1 tbsp neutral oil to the empty side. Add grated ginger, minced garlic, and the sliced green onion whites; cook 30 seconds until fragrant.
7. Cook beef: Add 14 oz shaved steak to the skillet. Spread it out and let it sear 45–60 seconds, then stir and cook 2–3 minutes until just cooked (don’t overdo it).
8. Glaze: Pour in the prepared sauce and toss everything together (beef + mushrooms). Simmer 1–2 minutes until glossy and slightly thickened. Taste and adjust with a splash of water if too salty.
9. Serve: Divide cooked rice between 2 bowls. Top with the ginger-soy beef and mushrooms. Add the quick-pickled cucumbers on the side. Finish with green onion greens and (optional) sesame seeds.

Ingredients

• Simple Truth Organic® Fat Free Free Range Chicken Broth, 32 oz 1 carton (32 oz) $1.99 (sale)
• Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs, 1 lb 1 lb $4.49 (sale)
• Green cabbage, 1 lb (use about 1/2 lb) ~1/2 lb cabbage (about 1/4 medium head) $1.49
• Carrots, 1 lb 2 medium carrots $1.69
• Celery (Sleeved Celery), 1 lb 3 celery ribs $2.49
• Jumbo Yellow Onions, 1 lb 1 medium onion $1.29 (sale)
• Simple Truth Organic® Baby Dill, 0.5 oz 2 tbsp chopped $2.79
• Pantry: olive oil 1 tbsp —
• Pantry: salt, black pepper to taste —
• Pantry: bay leaf (optional) 1 —
• Pantry: lemon juice or vinegar (optional) 1–2 tsp —

Instructions

1. Prep: Dice 1 medium onion. Slice 3 celery ribs. Slice 2 medium carrots into half-moons. Thinly slice about 1/2 lb green cabbage into ribbons. Chop 2 tbsp fresh dill.
2. Prep chicken: Pat dry 1 lb boneless skinless chicken thighs. Season with 3/4 tsp salt and 1/4 tsp black pepper. Cut into bite-size pieces (or leave whole and shred later).
3. Build base (stove): Heat 1 tbsp olive oil in a medium soup pot over medium heat. Add diced onion, sliced celery, and sliced carrots with 1/2 tsp salt. Cook 6–8 minutes, stirring, until softened and lightly sweet.
4. Simmer: Add sliced cabbage and cook 2 minutes to wilt slightly. Pour in 32 oz chicken broth plus 1 cup water. Add 1 bay leaf (optional). Bring to a gentle boil.
5. Cook chicken: Add seasoned chicken thighs to the pot. Reduce heat to a steady simmer and cook 15–18 minutes, stirring occasionally, until chicken is cooked through and tender.
6. Finish texture: If you left thighs whole, remove them to a plate, shred with two forks, and return to the pot. Simmer 3 minutes more to marry flavors.
7. Brighten: Stir in 2 tbsp chopped dill. Taste and adjust with salt and black pepper. Add 1–2 tsp lemon juice or vinegar (optional) to wake everything up.
8. Serve: Ladle into 2 big bowls. Extra dill on top is great. If you want more heft, add a slice of bread on the side (not priced).