Careme Recipes

Ingredients

• DRAPER VALLEY FARMS® Chicken Drumsticks 1.25 lb (about 4 drumsticks) $3.49/lb
• Organic Gold Jewel Sweet Potatoes 1 lb, cut into 3/4-inch chunks $3.49/lb
• Simple Truth Organic® Mini Sweet Peppers 8 oz, halved and seeded $5.99/16 oz
• Jumbo Yellow Onions 1/2 lb, cut into wedges $1.49/lb
• Organic Green Cabbage (or Napa Cabbage) 1/2 lb, thinly sliced (pack raw) $2.49/lb (or $2.99/lb)
• Fresh Lemons 1 lemon (juice + zest) $4.99/2 lb bag
• Garlic 3 cloves, minced $1.50 each
• Pantry: honey 1 1/2 tbsp
• Pantry: red pepper flakes or hot sauce 1/2–1 tsp
• Pantry: olive oil 2 1/2 tbsp total
• Pantry: salt, black pepper to taste

Instructions

1. Oven 425°F. Pat dry drumsticks; season with salt/pepper.
2. Glaze: mix honey + lemon zest/juice + garlic + chili + 1 tbsp olive oil + salt.
3. Sheet-pan roast: toss sweet potatoes + onion with 1 tbsp oil + salt. Add chicken; brush half the glaze. Roast 25 min. Add peppers, brush remaining glaze; roast 15–20 min more (chicken 175°F).
4. Slaw (pack separately): toss sliced cabbage with 1–1.5 tbsp lemon juice, 1/2 tbsp olive oil, salt/pepper. Keep crisp in its own container.
5. Pack: microwave container gets chicken + roasted veg. Slaw stays cold; add after reheating.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99/lb (sale)
• Kroger® Gold Potatoes 1 lb, chunked $4.99/5 lb
• Shallots 1/4 lb (or swap yellow onion), thinly sliced $4.49/lb
• Large Gala Apple - Each 1 apple, thinly sliced $2.49/lb
• Curly Mustard Greens (or Organic Kale) 1 bunch (or ~1/2 lb kale), chopped $2.49 each (or $2.99/lb)
• Garlic 2 cloves, minced $1.50 each
• Pompeii® Lemon Juice 1–2 tsp (to finish sauce) $2.50
• Pantry: butter or olive oil 2–3 tbsp total
• Pantry: salt, black pepper to taste
• Pantry: water or chicken broth 1/3 cup

Instructions

1. Boil potatoes in salted water 12–15 min until very tender; drain and smash with butter/oil + splash of water. (Smashed potatoes reheat better than creamy mash.)
2. Slice pork tenderloin into 1-inch medallions; season with salt/pepper.
3. Sear pork in a hot skillet with oil: ~2–3 min per side until just cooked (145°F). Remove to rest.
4. Sauce: in same pan sauté shallot 2–3 min, add apple 3–4 min, add garlic 30 sec. Add 1/3 cup water/broth and reduce to glossy; finish with a little lemon juice. Salt/pepper to taste.
5. Greens: quickly sauté chopped mustard greens/kale with a splash of water and pinch of salt until tender.
6. Pack: potatoes on bottom, greens on the side, pork on top; sauce in a small cup. Microwave, then pour sauce over.

Ingredients

• Pacific Cod Fillet Wild Caught (sustainably sourced) 1 lb $14.99/lb
• Kroger® Whole Baby Bella Mushrooms (or sliced) 8 oz, sliced $3.69/8 oz
• Fresh On the Vine Red Tomatoes (or Roma Tomatoes) 1 lb, chopped $2.99/lb (or $3.99/16 oz)
• Jumbo Yellow Onions 1/2 lb, diced $1.49/lb
• Garlic 3 cloves, minced $1.50 each
• Organic Broccoli Bunch (or Cauliflower) 1 lb florets $3.69/lb (or $3.49/lb)
• Simple Truth Organic® Thyme (or Rosemary) a few sprigs (optional) $2.79

Instructions

1. Oven 425°F. Toss broccoli/cauliflower florets with oil, salt, pepper; roast 20–25 min, turning once.
2. Meanwhile make ragoût (stove): sauté onion in oil 4–5 min, add mushrooms 6–8 min until browned, add garlic 30 sec. Add chopped tomatoes + pinch salt; simmer 10–12 min until thick and jammy. Add thyme/rosemary if using.
3. Bake cod (oven): place cod on a small sheet pan, season with salt/pepper and a drizzle of oil. Bake 10–12 min (until flakes).
4. Pack: cod topped with a generous spoon of tomato-mushroom ragoût; roasted veg on the side. (Tip: keep ragoût as a “buffer” on top—cod reheats more gently under it.)