Careme Recipes

Ingredients

• Kroger® Ham Steaks, 12 oz 12 oz (1 pack) $3 (sale)
• Private Selection® Petite Red Gourmet Potatoes, 1.5 lb 12 oz potatoes (about 3/4 lb), halved $3.50 (sale)
• Red Cabbage 8 oz, thinly sliced $1.29 (reg)
• Jumbo Yellow Onion 1/2 medium onion, thinly sliced $0.99/lb (reg)
• Pompeii® Lemon Juice 1 tbsp $2.50 (sale)
• Garlic 1 clove, minced $0.69 (reg)
• Dijon mustard (pantry) 1 1/2 tbsp
• Apple cider vinegar or white vinegar (pantry) 1 1/2 tsp
• Olive oil (pantry) 2 tbsp, divided
• Butter (pantry) 1 tbsp
• Black pepper (pantry) to taste
• Water or low-sodium broth (pantry) 1/3 cup

Instructions

1. Prep the oven and potatoes: Heat oven to 425°F. Halve 12 oz petite red potatoes (about 3/4 lb) and toss with 1 tbsp olive oil and black pepper (ham is salty, so skip salt). Spread cut-side down on a sheet pan.
2. Roast the potatoes: Roast at 425°F until browned and tender, 25–30 minutes, shaking the pan once halfway through.
3. Prep the veg and sauce base: Thinly slice 8 oz red cabbage and 1/2 medium onion. Mince 1 garlic clove. In a small bowl, stir together 1 1/2 tbsp Dijon mustard, 1 tbsp lemon juice, and 1/3 cup water (or low-sodium broth).
4. Sauté the cabbage: Heat 1/2 tbsp olive oil in a large skillet over medium-high. Add sliced onion and cook 2 minutes. Add 8 oz sliced cabbage and a pinch of black pepper; cook 5–7 minutes, tossing, until it softens and gets a few browned edges. Stir in 1 1/2 tsp vinegar and move cabbage to the side of the pan (or transfer to a plate and cover).
5. Sear the ham steaks: In the same skillet over medium-high, add the ham steaks (12 oz total). Sear 2–3 minutes per side until browned and hot through. Transfer to plates.
6. Make the Dijon pan sauce: Lower heat to medium. Add 1 tbsp butter and the minced garlic; cook 20–30 seconds. Whisk in the mustard-lemon mixture, scraping up browned bits, and simmer 1–2 minutes until lightly glossy. Taste and add more lemon juice if you want it brighter; pepper to taste.
7. Serve: Plate ham steaks, spoon over Dijon pan sauce, and serve with roasted potatoes and sautéed cabbage.

Ingredients

• Tuna Steak Wild Caught Frozen, 1 lb 12 oz (3/4 lb) tuna steaks (2 steaks if possible) $8.99 (sale)
• Green Asparagus, 1 lb 8–10 oz, trimmed $2.99 (sale)
• Kroger® Russet Potatoes Big Deal in 10 lb Bag 10–12 oz russet potatoes, cut into 1-inch chunks
• Pompeii® Lemon Juice 2 tbsp, divided $2.50 (sale)
• Olive oil (pantry) 2 1/2 tbsp, divided
• Black pepper (pantry) 1 1/2 tsp, divided
• Garlic 1 clove, finely grated or minced $0.69 (reg)
• Dijon mustard (pantry) 1 tsp
• Salt (pantry) to taste (lightly, after cooking)

Instructions

1. Prep the potatoes: Cut 10–12 oz russet potatoes into 1-inch chunks. Add to a pot, cover with cold water, and bring to a boil. Simmer 10–12 minutes until just tender. Drain well.
2. Prep the asparagus: While potatoes cook, trim woody ends from 8–10 oz asparagus. Cut into 2-inch pieces (or leave whole if thin).
3. Make the warm salad dressing: In a bowl, whisk 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tbsp olive oil, 1 minced/finely grated garlic clove, and 1/2 tsp black pepper. Set aside.
4. Cook the asparagus (stove): Heat 1/2 tbsp olive oil in a skillet over medium-high. Add asparagus and cook 4–6 minutes, tossing, until bright green and crisp-tender. Lightly season with a pinch of salt (optional).
5. Dress the warm potato–asparagus salad: Toss drained hot potatoes with the lemon-Dijon dressing. Fold in the warm asparagus. Taste and add up to 1 tbsp more lemon juice if you want it brighter; pepper to taste.
6. Pepper-crust the tuna: Pat 12 oz tuna steaks dry. Rub with 1 tbsp olive oil and press on 1 tsp black pepper (more or less to taste).
7. Sear the tuna (stove): Heat a heavy skillet (cast iron if you have it) over high until very hot. Sear tuna 60–90 seconds per side for rare/medium-rare (or longer to your preference).
8. Serve: Slice tuna and serve alongside the warm potato–asparagus salad. Finish with a few drops of lemon juice if desired.

Ingredients

• Simple Truth® Mild Italian Chicken Sausage, 1 lb 12 oz (about 3 links) $5 (sale)
• Green Asparagus, 1 lb 10–12 oz, trimmed $2.99 (sale)
• Jumbo White Onion 1 medium onion, sliced into 1/2-inch rounds $0.99/lb (reg)
• Kroger® Romaine Lettuce Hearts (choose one romaine option from list) 1 romaine heart, chopped $2.49–$4.69 (varies by item)
• Cucumber 1/2 cucumber, sliced $0.79 (reg)
• Pompeii® Lemon Juice 1 1/2 tbsp $2.50 (sale)
• Olive oil (pantry) 3 tbsp, divided
• Dried oregano (pantry) 1/2 tsp
• Black pepper (pantry) to taste
• Salt (pantry) to taste

Instructions

1. Prep the grill and ingredients: Preheat grill to medium-high. Trim 10–12 oz asparagus. Slice 1 medium onion into 1/2-inch rounds (use toothpicks if the rings separate). Chop 1 romaine heart and slice 1/2 cucumber.
2. Season the grill items: Toss asparagus with 1 tbsp olive oil, 1/2 tsp dried oregano, and black pepper. Brush onion rounds with 1/2 tbsp olive oil and a pinch of pepper. Lightly oil 12 oz chicken sausage links with 1/2 tbsp olive oil if they look dry.
3. Grill the sausages: Grill chicken sausage over medium-high, turning every few minutes, until nicely charred and cooked through, 10–14 minutes total (target 165°F internal).
4. Grill the onions and asparagus: Grill onion rounds 4–5 minutes per side until charred and tender. Grill asparagus 3–5 minutes total, turning, until lightly blistered and crisp-tender.
5. Make the quick lemon dressing: In a bowl, whisk 1 1/2 tbsp lemon juice, 1 1/2 tbsp olive oil, a pinch of salt, and black pepper.
6. Toss the salad: Toss chopped romaine and sliced cucumber with the lemon dressing. Taste and adjust salt/pepper.
7. Serve: Slice sausages and serve with grilled onions and asparagus, plus the crisp romaine-cucumber salad on the side.