Careme Recipes

Ingredients

• Choice Tri-Tip Beef Steaks (About 2 per Pack)

  1 lb $11.99
• Green Asparagus

  1 lb, trimmed $3.49
• Jumbo Red Onions

  1 small onion, divided $0.99
• Kroger® Fresh Grape Tomatoes

  10 oz, halved $2.49
• Cucumber

  1, diced $0.79
• Garlic

  3 cloves, minced $0.69
• Fresh Organic Lemon - Each

  1 lemon $0.99
• Parsley

  2 tablespoons chopped $1.29
• olive oil

  3 tablespoons, divided
• soy sauce

  1 tablespoon
• red wine vinegar

  1 tablespoon
• Dijon mustard

  1 teaspoon
• kosher salt

  to taste
• black pepper

  to taste
• Airfield Estates Yakima Valley Syrah

  750 ml $21.99 (sale $17.99)

Instructions

1. Preheat a grill to medium-high. Thinly slice half of 1 small red onion for the salad and cut the other half into thick wedges for grilling. Mince 3 garlic cloves. Zest and juice 1 lemon.
2. In a bowl, whisk together 2 tablespoons olive oil, 1 tablespoon soy sauce, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, all 3 minced garlic cloves, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 tablespoon chopped parsley, 3/4 teaspoon kosher salt, and black pepper. Coat the 1 pound tri-tip steaks with the marinade and let sit for 20 minutes.
3. Toss 1 pound asparagus with 1/2 tablespoon olive oil, salt, and pepper. In another bowl, combine 10 ounces halved grape tomatoes, 1 diced cucumber, the thinly sliced red onion, the remaining 1/2 tablespoon olive oil, a squeeze of lemon, the remaining parsley, salt, and black pepper.
4. Grill the marinated tri-tip steaks for about 4 to 5 minutes per side for medium-rare to medium, depending on thickness. Grill the asparagus and onion wedges alongside, turning as needed, until tender-crisp and lightly charred, about 4 to 6 minutes.
5. Rest the steak for 5 to 10 minutes, then slice against the grain. Serve with the grilled asparagus, grilled onion wedges, and tomato-cucumber salad. Spoon any resting juices over the sliced beef before serving.

Ingredients

• Fresh Atlantic Farm Raised Whole Salmon Fillet

  1 lb, cut into 2 portions $10.99
• Kroger® Sweet Potato

  1 bag (3 lb); use 1 1/2 lb, peeled and cubed $4.99
• Broccoli Crown

  1 lb, cut into florets $2.49
• Private Selection™ Fresh Petite Cherry Snacking Tomatoes

  1 package (10 oz) $3.79
• Garlic

  3 cloves, minced and divided $0.69
• Simple Truth Organic™ Basil

  2 tablespoons sliced $4.99
• Fresh Organic Lemon - Each

  1 lemon, cut into wedges $0.99
• olive oil

  3 tablespoons, divided
• butter

  1 tablespoon
• milk

  2 to 3 tablespoons
• kosher salt

  to taste
• black pepper

  to taste
• smoked paprika

  1/2 teaspoon
• La Crema Sonoma Coast Chardonnay California White Wine

  750 ml $18.99 (sale)

Instructions

1. Preheat the oven to 425°F. Peel and cube 1 1/2 pounds sweet potatoes. Cut 1 pound broccoli into florets. Mince 3 garlic cloves and keep 1 clove separate from the other 2. Slice 2 tablespoons basil. Cut 1 lemon into wedges. Portion 1 pound salmon into 2 equal pieces and pat dry.
2. Place the sweet potatoes in a pot, cover with cold salted water, and bring to a boil. Simmer until very tender, about 12 to 15 minutes.
3. On a sheet pan, toss the 1 pound broccoli florets and 10 ounces cherry tomatoes with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, black pepper, and 1/2 teaspoon smoked paprika. Spread out well and roast until the broccoli is browned at the edges and the tomatoes are blistered and soft, about 15 to 18 minutes.
4. While the vegetables roast, season the salmon with kosher salt and black pepper. Heat a large oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Sear the salmon skin-side down first if skin-on, or presentation-side down if skinless, until golden, about 3 minutes. Flip and transfer the skillet to the oven for 4 to 6 minutes, until just cooked through. Carefully remove the skillet using a dry oven mitt or folded towel—the handle will be extremely hot.
5. Drain the sweet potatoes well and return them to the pot. Add 1 tablespoon butter, 2 to 3 tablespoons milk, the reserved 1 minced garlic clove, a pinch of kosher salt, and black pepper. Mash until smooth and creamy.
6. Heat a small pan over medium heat with a light drizzle of olive oil if needed. Add the remaining 2 minced garlic cloves and cook for about 30 seconds until fragrant, not browned. Add the roasted tomatoes and 2 tablespoons water, then simmer briefly for 1 to 2 minutes, gently crushing the tomatoes into a loose sauce. Stir in the sliced basil and season to taste.
7. For plating, spoon the sweet potato mash onto each plate. Set a salmon portion on top or just alongside. Arrange the roasted broccoli next to it, then spoon the warm tomato-basil sauce over the salmon. Serve with lemon wedges for squeezing at the table.

Ingredients

• Choice Petite Sirloin Beef Steak (About 2-3 Steaks)

  1 lb $6.99
• Kroger® Fresh Grape Tomatoes

  10 oz, halved $2.49
• Cucumber

  1, diced $0.79
• Green Asparagus

  1 lb, trimmed $3.49
• Jumbo Red Onions

  1 small onion, divided $0.99
• Garlic

  3 cloves, minced $0.69
• Fresh Organic Lemon - Each

  1 lemon $0.99
• Parsley

  2 tablespoons chopped $1.29
• olive oil

  3 tablespoons, divided
• soy sauce

  1 tablespoon
• red wine vinegar

  1 tablespoon
• Dijon mustard

  1 teaspoon
• kosher salt

  to taste
• black pepper

  to taste

Instructions

1. Preheat a grill to medium-high. Thinly slice half of 1 small red onion for the salad and cut the other half into thick wedges for grilling. Mince 3 garlic cloves. Zest and juice 1 lemon.
2. In a bowl, whisk together 2 tablespoons olive oil, 1 tablespoon soy sauce, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, all 3 minced garlic cloves, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 tablespoon chopped parsley, 3/4 teaspoon kosher salt, and black pepper. Coat the 1 pound petite sirloin with the marinade and let sit for 20 minutes.
3. Toss 1 pound asparagus with 1/2 tablespoon olive oil, salt, and pepper. In another bowl, combine 10 ounces halved grape tomatoes, 1 diced cucumber, the thinly sliced red onion, the remaining 1/2 tablespoon olive oil, a squeeze of lemon, the remaining parsley, salt, and black pepper.
4. Grill the marinated petite sirloin for about 4 to 5 minutes per side for medium-rare to medium, depending on thickness. Grill the asparagus and the onion wedges alongside, turning as needed, until the asparagus is tender-crisp and the onions are lightly charred, about 4 to 6 minutes.
5. Rest the steak for 5 to 10 minutes, then slice against the grain. Serve with the grilled asparagus, grilled onion wedges, and tomato-cucumber salad. Spoon any resting juices from the steak over the sliced meat just before serving.

Ingredients

• Boneless Pork Loin Center Cut Thick Pork Chops

  1 lb (2 chops) $6.49
• Large Fuji Apple – Each

  1 apple, cut into 1/2-inch thick wedges $1.99
• Green Asparagus

  1 lb, trimmed $3.49
• Private Selection® Petite Gold Gourmet Potatoes

  1 bag (1.5 lb); use about 12 oz $3.99
• Fresh Organic Lemon - Each

  1 lemon, halved $0.99
• Garlic

  2 cloves, minced $0.69
• olive oil

  3 tablespoons, divided
• Dijon mustard

  1 tablespoon
• honey or brown sugar

  1 tablespoon
• butter

  1 tablespoon
• kosher salt

  to taste
• black pepper

  to taste
• La Crema Monterey Pinot Noir

  750 ml $16.99

Instructions

1. Preheat the grill to medium-high. Halve any large potatoes so they cook evenly. Boil about 12 ounces petite gold potatoes in salted water until fork-tender, 12 to 15 minutes, then drain.
2. In a small bowl, mix 1 tablespoon olive oil, 1 tablespoon Dijon mustard, 1 tablespoon honey or brown sugar, 1 minced garlic clove, 1 teaspoon lemon juice squeezed from one lemon half, 1/2 teaspoon kosher salt, and black pepper. Transfer about 1 tablespoon of this glaze to a separate clean bowl and reserve it for brushing on the cooked side of the pork later. Rub the remaining glaze over the 2 pork chops and let sit while the grill heats fully.
3. Toss 1 pound trimmed asparagus and the apple wedges with 1 tablespoon olive oil, the remaining minced garlic clove, salt, and pepper.
4. Grill the pork chops for about 4 to 5 minutes per side, until nicely marked and cooked through to 145°F. During the last minute of cooking, brush the pork with the reserved clean glaze. Rest 5 minutes after grilling.
5. While the pork cooks, grill the asparagus and apple wedges until lightly charred and just tender, about 4 to 6 minutes total, turning as needed. Grill both lemon halves cut-side down for about 2 minutes.
6. Lightly smash the cooked potatoes with 1 tablespoon butter, the remaining 1 tablespoon olive oil, salt, pepper, and a squeeze of grilled lemon. Slice or serve the pork chops whole with the smashed potatoes, grilled asparagus, and apples.