Careme Recipes

Ingredients

• Fresh Steelhead Trout Fillet 1 lb already have
• Green Asparagus 1/2 lb, trimmed 5.99
• Private Selection™ Fresh Petite Cherry Snacking Tomatoes 10 oz 3.50
• Parsley 2 tablespoons, finely chopped 1.69
• Kroger® Fresh Diced Garlic 1 teaspoon 3.49
• Pompeii® Lemon Juice 1 tablespoon 2.50
• pantry Dijon mustard 1 1/2 tablespoons
• pantry breadcrumbs 2 tablespoons
• pantry olive oil 2 tablespoons
• pantry salt to taste
• pantry black pepper to taste

Instructions

1. Set the oven to broil and position a rack about 6 inches from the heat. Pat the steelhead dry and place it on a foil-lined sheet pan. Season with salt and pepper.
2. In a small bowl, mix the Dijon mustard, chopped parsley, garlic, breadcrumbs, 1 tablespoon olive oil, and 1 teaspoon lemon juice into a spreadable paste.
3. Spread the mustard-herb mixture over the top of the steelhead.
4. Toss the cherry tomatoes with a little olive oil, salt, and pepper and place them on the pan beside the fish if there is room, or on a second small pan.
5. Broil the steelhead for 7 to 10 minutes, depending on thickness, until the topping is browned and the fish flakes easily. Broil the tomatoes until blistered, about 5 to 7 minutes.
6. Meanwhile, heat the remaining olive oil in a skillet over medium-high heat. Add the asparagus and sauté 3 to 5 minutes until bright green and just tender. Season with salt, pepper, and the remaining lemon juice.
7. Serve the steelhead with the asparagus and blistered tomatoes alongside.

Ingredients

• Kroger® Ground Pork 16 oz 3.99
• Kroger® Sliced Baby Bella Mushrooms 8 oz 3.99
• Kale Lettuce Bunch 1/2 bunch, stems removed and leaves chopped 2.49
• Jumbo Yellow Onions 1/2 onion, finely diced 1.49
• Kroger® Fresh Diced Garlic 2 teaspoons 3.49
• FREE RANGE CHICKEN BROTH LOW SODIUM - SIMPLE TRUTH ORGANIC - 32 OZ 3/4 cup 1.67
• Parsley 2 tablespoons chopped 1.69
• pantry pasta 6-8 oz
• pantry olive oil 1 tablespoon
• pantry butter 1 tablespoon optional
• pantry grated parmesan or pecorino 1/4 cup optional
• pantry crushed red pepper optional pinch
• pantry salt to taste
• pantry black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil and cook 6 to 8 ounces pasta until al dente. Reserve 1/2 cup pasta water, then drain.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground pork and cook, breaking it up, until browned and cooked through, about 6 to 7 minutes. Season lightly with salt and pepper.
3. Add the diced onion and mushrooms. Cook 4 to 5 minutes until the onion softens and the mushrooms lose their moisture.
4. Add the garlic and optional crushed red pepper. Cook 30 seconds.
5. Add the chopped kale and 3/4 cup chicken broth. Simmer 2 to 3 minutes until the kale is tender and the broth reduces slightly.
6. Add the drained pasta and toss everything together. Add a splash of pasta water as needed for a glossy sauce.
7. Off heat, stir in parsley and optional butter and cheese. Taste and adjust seasoning.
8. Serve hot with extra black pepper on top.

Ingredients

• Boneless Skinless Chicken Thighs 1 lb 4.49
• Organic Fennel 1 bulb, sliced 5.49
• Carrots 1/2 lb, sliced on the bias 1.69
• Jumbo Yellow Onions 1/2 onion, sliced 1.49
• Kroger® Fresh Diced Garlic 2 teaspoons 3.49
• FREE RANGE CHICKEN BROTH LOW SODIUM - SIMPLE TRUTH ORGANIC - 32 OZ 3/4 cup 1.67
• Parsley 2 tablespoons chopped 1.69
• Pompeii® Lemon Juice 1 teaspoon 2.50
• pantry olive oil 1 tablespoon
• pantry dried thyme 1/2 teaspoon
• pantry salt to taste
• pantry black pepper to taste
• Joel Gott California Unoaked Chardonnay California White Wine 750 ml $13.99 (sale)

Instructions

1. Season chicken thighs with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Brown the chicken 4 to 5 minutes per side. Remove to a plate.
3. Lower heat to medium. Add onion, fennel, and carrots. Cook 5 to 6 minutes until beginning to soften.
4. Add garlic and thyme; cook 30 seconds.
5. Pour in chicken broth and lemon juice, scraping up browned bits. Return chicken to the skillet.
6. Cover and simmer 12 to 15 minutes until the chicken is tender and cooked through and the vegetables are soft.
7. Uncover for the last few minutes if you want the broth slightly reduced.
8. Finish with chopped parsley and serve.