Careme Recipes

Ingredients

• Farm-Raised Fresh Atlantic Salmon Whole Fillet (service counter), 1 lb 12–14 oz salmon for 2 servings (save the rest for lunch) OR use the full 1 lb and have leftovers $9.99 (salePrice)
• Green Asparagus, 1 lb 1 lb, trimmed $2.99 (salePrice)
• Kroger® Gold Potatoes, 5 lb bag 3/4 lb (about 3 medium), cut into 1-inch chunks $3.99 (salePrice)
• Organic Meyer Lemons, 1 ct 1 lemon (zest + 2 tbsp juice) $3.99
• Garlic (1 head) 3 cloves, minced $0.69
• Olive oil 2 1/2 tbsp
• Butter 2 tbsp, softened
• Dijon mustard 1 tsp (optional but great)
• Kosher salt 1 tsp, plus more to taste
• Black pepper 1/2 tsp, plus more to taste
• Red pepper flakes Pinch (optional)
• Organic Italian Parsley 2 tbsp chopped (optional garnish) $1.99

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan with foil for easy cleanup. Pat 12–14 oz salmon dry and set aside. Cut 3/4 lb gold potatoes into 1-inch chunks. Trim 1 lb asparagus (snap off woody ends). Mince 3 cloves garlic. Zest and juice 1 Meyer lemon (you want about 1 tsp zest and 2 tbsp juice).
2. Roast the potatoes: Toss the 1-inch potato chunks with 1 1/2 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Spread on the sheet pan and roast 18 minutes, stirring once halfway.
3. Make the lemon-garlic butter: In a small bowl, mash together 2 tbsp softened butter, minced garlic, 1 tsp lemon zest, 2 tbsp lemon juice, 1 tsp Dijon (optional), 1/2 tsp kosher salt, and a pinch of red pepper flakes (optional).
4. Add asparagus + salmon: Pull the sheet pan out. Push the potatoes to one side. Toss trimmed asparagus with 1 tbsp olive oil, 1/4 tsp kosher salt, and 1/4 tsp black pepper; add to the pan. Place salmon on the empty area. Spread half the lemon-garlic butter over the top of the salmon (save the rest for serving).
5. Finish roasting: Roast 10–14 minutes more, until asparagus is crisp-tender and salmon flakes easily (125–130°F for medium). If you like more color, broil 1–2 minutes at the end—watch closely.
6. Serve: Plate salmon with potatoes and asparagus. Dab salmon with the remaining lemon-garlic butter and sprinkle with 2 tbsp chopped parsley (optional).

Ingredients

• Kroger® Fresh Natural Pork Tenderloin, 1 lb 1 lb $3.99 (salePrice)
• Bok Choy, 1 lb 1 lb, sliced (stems and leaves separated) $2.77 (salePrice)
• Organic Gold Jewel Sweet Potatoes, 1 lb 1 lb, peeled and cut into 1-inch chunks $2.79
• Organic Ginger Root, 1 lb About 1-inch piece, grated (1 tbsp) $3.77 (salePrice)
• Garlic (1 head) 2 cloves, minced $0.69
• Pompeii® Lemon Juice (or fresh lemon if you have it) 2 tbsp $2.99
• Soy sauce 3 tbsp
• Honey or brown sugar 1 1/2 tbsp
• Neutral oil (avocado/canola) 2 tbsp, divided
• Butter or olive oil (for mash) 1 tbsp
• Milk or yogurt (for mash) 2–3 tbsp (optional)

Instructions

1. Prep: Heat grill to medium-high (about 450°F). Peel and cut 1 lb sweet potatoes into 1-inch chunks. Slice 1 lb bok choy; keep stems and leaves separate. Grate 1 tbsp ginger and mince 2 garlic cloves.
2. Start the sweet potatoes: Put sweet potato chunks in a pot, cover with cold water by 1 inch, and add a big pinch of salt. Bring to a boil, then simmer 12–15 minutes until very tender.
3. Make the glaze: In a small bowl, whisk 3 tbsp soy sauce, 2 tbsp lemon juice, 1 1/2 tbsp honey (or brown sugar), grated ginger, and 1 clove minced garlic (save the other clove for bok choy).
4. Grill the pork: Rub the 1 lb pork tenderloin with 1 tbsp neutral oil and a pinch of salt. Grill 6–7 minutes per side (turning 3–4 times for even browning), brushing with the glaze during the last 3–4 minutes. Cook to 145°F. Rest on a cutting board 5–8 minutes before slicing.
5. Mash the sweet potatoes: Drain the cooked sweet potatoes well. Mash with 1 tbsp butter or olive oil and 2–3 tbsp milk or yogurt (optional). Season with salt to taste.
6. Stir-fry the bok choy (stove): Heat 1 tbsp neutral oil in a large skillet over high heat. Add sliced bok choy stems with the remaining 1 clove minced garlic and a pinch of salt; cook 2–3 minutes. Add bok choy leaves and 1–2 tbsp water; toss 1–2 minutes until wilted and glossy. Splash in 1 tbsp of the leftover glaze (optional) and toss.
7. Serve: Slice the rested pork. Spoon any extra glaze over the pork. Plate with mashed sweet potatoes and garlicky bok choy.

Ingredients

• Simple Truth® Natural Lamb Shank, 1 lb 1 lb (typically 1 shank) — serves 2 with cauliflower base $8.49 (salePrice)
• Organic Cauliflower, 1 lb 1 large head (about 1 lb), riced or finely chopped $2.49
• Organic Jumbo Sweet Onions, 1 lb 1/2 onion, thinly sliced $1.99
• Sleeved Celery, 1 lb 1 stalk, finely chopped $1.79
• Carrots, 1 lb 1 medium carrot, diced small $1.29
• Garlic (1 head) 3 cloves, minced $0.69
• Simple Truth Organic® Low Sodium Free Range Chicken Broth, 32 oz 2 cups $2.00 (salePrice)
• Canned crushed tomatoes 1 cup (or 1/2 of a 14–15 oz can)
• Olive oil 2 tbsp, divided
• Ground cumin 1 tsp
• Smoked paprika 1 tsp
• Ground cinnamon 1/4 tsp
• Bay leaf 1
• Kosher salt 1 tsp, plus more to taste
• Black pepper 1/2 tsp
• Organic Italian Parsley 1/4 cup chopped $1.99
• Fresh lemon (or lemon juice) 1 tbsp juice (optional but recommended)

Instructions

1. Prep: Season the 1 lb lamb shank all over with 1/2 tsp kosher salt and 1/4 tsp black pepper. Thinly slice 1/2 sweet onion. Finely chop 1 celery stalk and dice 1 medium carrot. Mince 3 garlic cloves. Chop 1/4 cup parsley.
2. Optional quick sear (stove, 8 minutes): Heat 1 tbsp olive oil in a skillet over medium-high heat. Brown the lamb shank 2–3 minutes per side. (If you’re slammed, you can skip this and still get great results.)
3. Build the slow cooker: Add sliced onion, chopped celery, diced carrot, and half the minced garlic (about 1 1/2 cloves) to the slow cooker. Nestle in the lamb shank. Stir together 2 cups chicken broth, 1 cup crushed tomatoes, 1 tsp cumin, 1 tsp smoked paprika, 1/4 tsp cinnamon, 1 bay leaf, and the remaining 1/2 tsp kosher salt; pour over.
4. Cook: Cover and cook on LOW 6–7 hours (or HIGH 3–4 hours) until the lamb is very tender and nearly falling off the bone.
5. Make cauliflower “couscous” (stove, 10 minutes): Rice 1 lb cauliflower (grate, pulse, or chop very finely). Heat 1 tbsp olive oil in a large skillet over medium-high. Add cauliflower and the remaining minced garlic; season with a pinch of salt and pepper. Cook 6–8 minutes, stirring, until tender but not mushy.
6. Finish + serve: Remove bay leaf. Taste the lamb sauce and adjust salt/pepper; add 1 tbsp lemon juice if using to brighten. Spoon cauliflower couscous into bowls, top with lamb and plenty of the tomato broth, and shower with chopped parsley.