Careme Recipes

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 1 lb (you’ll use ~12 oz; save the rest) $4.99 sale (reg $9.99)
• OR Large Peeled & Deveined Shrimp Raw 31/40 12 oz (recommended for this recipe) $7.00 sale (reg $7.99)
• Organic Baby Bok Choy 1 lb $3.99
• Organic Yukon Gold Potatoes 1 to 1 1/4 lb $4.99
• Organic Ginger Root about 1 inch piece (1–2 Tbsp grated) $5.99/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves $2.79
• Sweet onion (Peruvian Gold) 1/2 small onion, thin sliced $5.49 (3 lb bag)
• Olive oil (pantry) 2 Tbsp
• Butter (pantry) 1–2 Tbsp
• Milk or broth (pantry) 2–4 Tbsp for mashing
• Soy sauce (pantry) 1 1/2 Tbsp
• Rice vinegar or lemon (pantry) 1 Tbsp
• Honey or brown sugar (pantry) 1 tsp
• Cornstarch (pantry, optional) 1 tsp mixed with 1 Tbsp water
• Red pepper flakes (pantry, optional) pinch
• Salt & black pepper (pantry) to taste

Instructions

1. Prep: Peel potatoes and cut into 1-inch chunks. Rinse bok choy; slice stalks into 1/2-inch pieces and roughly chop leaves (keep separate). Grate ginger, mince garlic, thin-slice onion. Pat shrimp very dry; season lightly with salt and pepper.
2. Stove: Put potatoes in a pot, cover with cold salted water. Bring to a boil, then simmer until very tender, 12–15 minutes.
3. Make sauce: In a small bowl, stir together soy sauce, vinegar/lemon, honey, ginger, garlic, a pinch of red pepper flakes, and (optional) cornstarch slurry.
4. Cook shrimp: Heat a large skillet over medium-high. Add 1 Tbsp olive oil. Sauté onion 1–2 minutes. Add shrimp in a single layer; sear 60–90 seconds per side until just pink.
5. Glaze & finish: Pour sauce into the skillet; toss 30–60 seconds until glossy and the shrimp are coated. Transfer shrimp to a plate.
6. Cook bok choy: In the same skillet, add the bok choy stalks with a splash of water; cover 2 minutes. Add leaves; toss 1 minute until wilted and bright. Season to taste.
7. Mash potatoes: Drain potatoes well. Mash with butter and a splash of milk/broth; season with salt and pepper.
8. Serve: Spoon mash onto plates, top with bok choy, then shrimp and any pan sauce.

Ingredients

• Certified Angus Beef Choice Top Round Steak (1 Steak) 12–14 oz steak (serves 2) $7.99 sale (reg $11.99)
• Kroger® Brussels Sprouts Halves 12 oz $3.99
• Organic Yukon Gold Potatoes 3/4 lb (optional if you want extra starch) OR skip if you prefer just sprouts $4.99
• Sweet onion (Peruvian Gold) 1/2 small onion, sliced $5.49 (3 lb bag)
• Garlic (pantry or from bulbs) 1–2 cloves, minced $2.79 (bulbs)
• Olive oil (pantry) 2 1/2 Tbsp
• Dijon mustard (pantry) 1 1/2 Tbsp
• Worcestershire sauce (pantry, optional) 1 tsp
• Beef broth or water (pantry) 1/3 cup
• Butter (pantry) 1 Tbsp
• Salt & black pepper (pantry) to taste
• Smoked paprika or chili flakes (pantry, optional) pinch

Instructions

1. Prep: Heat oven to 425°F. Pat steak dry; season generously with salt and pepper. If using potatoes, cut into 1-inch chunks. Toss Brussels (and potatoes if using) with 2 Tbsp olive oil, salt, pepper, and optional paprika.
2. Oven: Roast Brussels (and potatoes) on a sheet pan, cut-side down for sprouts, 20–25 minutes, shaking once, until browned and tender.
3. Stove: While veg roasts, heat a skillet over medium-high with 1/2 Tbsp olive oil. Sear steak 3–5 minutes per side (depending on thickness) to medium-rare/medium. Move steak to a plate to rest.
4. Pan sauce: Lower heat to medium. Add onion to the same skillet; cook 2–3 minutes. Add garlic 30 seconds. Stir in broth/water, Dijon, and Worcestershire (if using); simmer 2 minutes, scraping browned bits.
5. Finish: Whisk in butter to gloss the sauce. Taste and adjust salt/pepper. Slice steak against the grain.
6. Serve: Plate roasted Brussels (and potatoes if using), fan steak over top, spoon warm mustard pan sauce.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99 sale (reg $8.29)
• Simple Truth Organic® Fuji Apples – 2 Pound Bag 1 large apple $4.99
• Organic Lacinato Kale 1 bunch $2.99
• Organic Jumbo Yellow Onion 1/2 onion, thin sliced $2.19/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79
• Olive oil (pantry) 2 Tbsp
• Butter (pantry, optional) 1 Tbsp
• Apple cider vinegar (pantry) 2 tsp
• Chicken broth or water (pantry) 1/4 cup
• Dried thyme or rosemary (pantry) 1/2 tsp
• Salt & black pepper (pantry) to taste
• Red pepper flakes (pantry, optional) pinch

Instructions

1. Prep: Trim any silver skin from tenderloin. Slice into 1-inch medallions and lightly flatten with your palm. Season both sides with salt, pepper, and thyme/rosemary. Core apple; cut into thin wedges. Slice onion; mince garlic. Strip kale from stems; thinly slice leaves.
2. Stove (pork): Heat a skillet over medium-high with 1 Tbsp olive oil. Sear pork medallions 2–3 minutes per side until browned and just cooked through (145°F). Transfer to a plate.
3. Stove (apple-onion sauce): In the same skillet, add remaining 1 Tbsp olive oil (or a dab of butter). Add onion; cook 2 minutes. Add apple wedges; cook 3–4 minutes until lightly softened and glossy. Add garlic 30 seconds.
4. Deglaze: Add broth/water and vinegar; simmer 2 minutes, scraping up browned bits. Optional: swirl in 1 Tbsp butter for a richer sauce. Taste and adjust salt/pepper.
5. Kale side: In a second pan (or after removing sauce), sauté kale with a splash of water, a pinch of salt, and optional red pepper flakes 3–5 minutes until tender but still vibrant. Add a little garlic if you like.
6. Serve: Spoon apple-onion sauce over pork. Serve with sautéed kale on the side (and extra pan sauce for dipping).