Careme Recipes

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 12 oz (about 0.75 lb) $6.99/lb (sale)
• Organic Acorn Squash 1 small (about 1.5 lb), seeded and sliced 1/2-inch $1.49/lb (sale)
• Organic Kale 16 oz 8 oz, torn into bite-size pieces, ribs removed $2.99 (use about half)
• Organic Yellow Peeled Onions 1/2 onion, thinly sliced $1.99 each
• Organic Garlic 3 cloves, minced $6.99/lb
• Organic Italian Parsley 2 tablespoons, chopped $1.99 each
• Lemon 1 (zest + 1 tablespoon juice) pantry
• Olive oil 3 tablespoons, divided pantry
• Salt & black pepper To taste pantry
• Red pepper flakes (optional) Pinch pantry

Instructions

1. Heat oven to 425°F. Line a large sheet pan with parchment.
2. Toss squash and onion with 1.5 tbsp olive oil, salt, and pepper on the pan. Spread in a single layer and roast 15 minutes.
3. Meanwhile, pat rockfish dry. Mix 1.5 tbsp olive oil, garlic, lemon zest, lemon juice, parsley, 1/2 tsp salt, pepper, and a pinch of red pepper flakes. Brush over fish.
4. Add kale to the pan, drizzling with a little olive oil and salt; toss. Make space and place fish on the pan.
5. Roast 10–12 minutes more, until fish flakes easily and kale edges are crisp. Squash should be tender and caramelized.
6. Serve fish with roasted squash, onions, and crispy kale. Spoon any pan juices over the top.

Ingredients

• Red Shrimp 16/25 12 oz (peeled & deveined; thaw if frozen) $6.99/lb (sale)
• Organic Spaghetti Squash 1 medium (about 3 lb) $1.49/lb (sale)
• Organic Baby Bok Choy 8 oz, halved lengthwise or chopped $3.99/lb
• Green Onions 2, thinly sliced $1.50 each
• Organic Ginger Root 1 tablespoon, finely grated $5.99/lb
• Organic Garlic 3 cloves, minced $6.99/lb
• Soy sauce or tamari 2.5 tablespoons pantry
• Rice vinegar 1 tablespoon pantry
• Honey (or brown sugar) 1 teaspoon pantry
• Cornstarch 1 teaspoon pantry
• Toasted sesame oil 1 teaspoon pantry
• Neutral oil 1.5 tablespoons pantry
• Red pepper flakes (optional) Pinch pantry
• Sesame seeds (optional) 1 teaspoon pantry

Instructions

1. Heat oven to 425°F. Halve spaghetti squash lengthwise, scrape seeds, rub cut sides with a little oil and salt. Place cut-side down on a sheet pan; roast 30–35 minutes until tender. Scrape into strands with a fork and keep warm.
2. Whisk soy sauce, rice vinegar, honey, cornstarch, and 2 tbsp water.
3. Pat shrimp dry; season lightly with salt and pepper. Heat 1 tbsp neutral oil in a large skillet over medium-high. Sear shrimp 1–2 minutes per side until just pink; remove.
4. Add remaining 1/2 tbsp oil, then ginger and garlic; cook 30 seconds. Add bok choy; stir-fry 2–3 minutes until just tender.
5. Stir sauce, pour into pan; simmer 30–60 seconds to thicken. Return shrimp, add sesame oil and half the green onions; toss 30 seconds.
6. Pile squash strands in bowls, top with shrimp and bok choy. Garnish with remaining green onions, sesame seeds, and red pepper flakes.

Ingredients

• Pork Shoulder Bone In Steaks Value Pack (About 2 Steaks per Pack) 1 lb (2 steaks) $5.29/lb (sale)
• Fresh Tomatillo 12 oz (husks removed) + 1 jalapeño or serrano (optional, pantry if not on hand) $2.99/lb
• Organic Cilantro 1/2 bunch $1.99 each
• Green Onions 2, roughly chopped (plus extra for garnish if desired) $1.50 each
• Organic Garlic 2 cloves $6.99/lb
• Kroger® Russet Potatoes 5 lb bag 1 lb from bag, cut in 1/2-inch cubes $2.99/bag
• Turnip 8 oz, peeled and 1/2-inch cubes $2.69/lb
• Lime (or 1 tbsp apple cider vinegar) Juice of 1 lime or 1 tbsp vinegar pantry
• Ground cumin, chili powder, salt, black pepper About 1.5 tsp cumin + 1 tsp chili powder, to taste pantry
• Olive or neutral oil 3 tablespoons, divided pantry

Instructions

1. Heat oven to 450°F for the hash. Toss potato and turnip cubes with 1.5 tbsp oil, 1/2 tsp cumin, salt, and pepper on a sheet pan. Roast 25–30 minutes, flipping once, until crisp and tender.
2. Make quick marinade: 1 tbsp oil, 1 tsp cumin, 1 tsp chili powder, 1 tsp salt, pepper. Rub onto pork steaks; rest 10 minutes.
3. Char salsa veggies: Heat a skillet or grill over high. Dry-sear tomatillos (and jalapeño if using) 5–7 minutes, turning, until blistered and softened.
4. Blend salsa: tomatillos, jalapeño, cilantro, green onions, garlic, lime juice, 1/4 tsp salt. Pulse to a coarse salsa; adjust seasoning.
5. Cook pork: Grill over medium-high 4–5 minutes per side (or pan-sear in a hot skillet 4–5 minutes per side) until nicely browned and 145°F internal. Rest 5 minutes; slice against the grain.
6. Serve pork with a generous spoon of salsa and the crispy russet–turnip hash. Garnish with extra cilantro/green onion if desired.