Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Shoulder Butt Bone In 1.5 lb $4.79 (reg) per 1 lb
• Organic Leeks (bunch) 1 large leek (or 2 small), white + light green parts only, sliced and rinsed well $5.49 (reg) per 1 lb
• Simple Truth Organic® Cut and Peeled Baby Carrots Bag 8 oz $2.99 (reg) per 1 lb
• Simple Truth Organic® Red Potatoes 12 oz, halved (or quartered if large) $4.99 (reg) per 3 lb
• Organic Jumbo Yellow Onion 1/2 medium, diced $2.19 (reg) per 1 lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $2.79 (reg) per 3 ct
• Organic Lacinato Kale (optional) 2 cups, sliced (add at end) $2.99 (reg) per 1 ct
• Chicken broth 3 cups
• Dijon mustard (optional) 1 tsp
• Apple cider vinegar 1 Tbsp
• Dried thyme 1 tsp
• Bay leaf 1
• Olive oil 1 Tbsp
• Salt & black pepper as needed
• Cornstarch or flour (optional slurry/thickener) 1 Tbsp cornstarch + 1 Tbsp water

Instructions

1. Optional browning (adds flavor): Season pork all over with salt and pepper. Heat oil in a skillet over medium-high; brown pork 2–3 minutes per side. Transfer to slow cooker.
2. Add onion, leeks, carrots, potatoes, garlic, thyme, and bay leaf to the slow cooker. Pour in broth. Stir in Dijon if using.
3. Cook LOW 7–8 hours or HIGH 4–5 hours, until pork is very tender.
4. Remove pork, shred into bite-size pieces, and return to the slow cooker. Discard bay leaf. Taste and adjust salt/pepper.
5. Stir in vinegar (brightens the stew). If using kale, stir it in and cook 5–10 minutes until wilted.
6. If you want it thicker: stir in cornstarch slurry and cook on HIGH 10–15 minutes.
7. Serve as-is, or with crusty bread.

Ingredients

• Steelhead Fillet (Fresh Farm Raised) 12 oz, skin-on (2 portions) $11.99 (sale) per 1 lb
• Organic Zucchini Squash 1 medium (about 10–12 oz), sliced into half-moons $2.79 (reg) per 1 lb
• Simple Truth Organic® Fresh Grape Snacking Tomatoes 10 oz $3.50 (sale) per 10 oz
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79 (reg) per 3 ct
• Lemon 1 (zest + 2 Tbsp juice)
• Olive oil 1 1/2 Tbsp
• Unsalted butter 1–2 Tbsp
• Red pepper flakes (optional) pinch
• Salt & black pepper as needed
• Cooked rice or roasted potatoes (optional, for serving) enough for 2

Instructions

1. Pat steelhead dry. Season flesh side with salt and pepper; lightly season the skin side too.
2. Heat a large skillet over medium-high. Add 1 Tbsp olive oil.
3. Place fish skin-side down and press gently with a spatula for 10 seconds so the skin contacts the pan. Cook 4–6 minutes until the skin is crisp and the fish is ~70% cooked up the side.
4. Flip and cook 1–2 minutes more (or to 125–130°F for medium, 140°F for well-done). Transfer to a plate, skin-side up to keep it crisp.
5. Reduce heat to medium. Add remaining 1/2 Tbsp olive oil to the same pan. Add zucchini; cook 3 minutes.
6. Add tomatoes and a pinch of salt; cook 3–5 minutes until blistered and jammy. Stir in garlic and (optional) red pepper flakes for 30 seconds.
7. Turn heat to low. Add butter, lemon zest, and lemon juice; swirl to make a quick pan sauce. Taste and adjust salt/pepper.
8. Spoon the tomato-zucchini mixture and lemon-butter sauce over the steelhead. Serve with rice or potatoes if you want it more filling.

Ingredients

• Draper Valley Farms Boneless Skinless Chicken Thighs 1 lb $6.99 (reg) per 1 lb
• Organic Baby Bok Choy 12 oz (about 3–4 small heads), halved lengthwise $3.99 (reg) per 1 lb
• Organic Carrots (bunch) 1/2 bunch (about 6 oz), cut into batons $2.99 (reg)
• Organic Ginger Root 1 Tbsp, finely grated $5.99 (reg) per 1 lb
• Simple Truth Organic Garlic Bulbs 2 cloves, minced $2.79 (reg) per 3 ct
• Cooked rice (for serving) 1 cup dry rice (or ~2 1/2 cups cooked)
• White miso paste 2 Tbsp
• Soy sauce 1 1/2 Tbsp
• Honey or brown sugar 1 Tbsp
• Rice vinegar or apple cider vinegar 1 Tbsp
• Neutral oil (canola/avocado) 1 1/2 Tbsp
• Toasted sesame oil (optional) 1 tsp
• Sesame seeds & sliced scallions (optional) for finishing
• Salt & black pepper as needed

Instructions

1. Heat oven to 425°F. Line a sheet pan with foil for easy cleanup.
2. Cook rice (or reheat leftover) so it’s ready when the chicken is done.
3. Pat chicken thighs dry. Season lightly with black pepper and a small pinch of salt (go easy—miso/soy are salty).
4. In a bowl, whisk miso, soy sauce, honey, vinegar, grated ginger, garlic, neutral oil, and (optional) sesame oil until smooth.
5. Toss carrots with 1–2 Tbsp of the glaze (or a drizzle of oil if you prefer less sweet). Spread carrots on the sheet pan first and roast 10 minutes to give them a head start.
6. Remove pan; push carrots to one side. Add chicken thighs and brush generously with glaze. Add bok choy halves cut-side down; brush lightly with glaze or oil.
7. Roast 18–22 minutes, flipping bok choy cut-side up halfway through, until chicken reaches 165°F and carrots are tender.
8. Broil 1–2 minutes to caramelize the glaze (watch closely).
9. Serve chicken and roasted veggies over rice. Sprinkle sesame seeds/scallions if using.