Careme Recipes

Ingredients

• Strip Steaks (limit 5 at sale price), 1 lb 1 lb (2 small steaks or 1 large to split) $9.99 sale
• Simple Truth Organic® Russet Potatoes, 3 lb bag 1 lb potatoes (about 2 medium), cut into 1-inch cubes $3.49
• Organic Kale, 1 lb 6 oz kale, stems removed, torn $2.49
• Organic Jumbo Yellow Onion 1/2 small onion, thinly sliced $1.69/lb
• Organic Garlic 1 clove, grated/minced $3.19
• Pantry: olive oil 3 tbsp, divided
• Pantry: butter (optional but great) 1 tbsp
• Pantry: salt & black pepper to taste
• Pantry: Dijon mustard or red wine vinegar (optional) 1 tsp Dijon or 2 tsp vinegar
• Pantry: smoked paprika or chili flakes (optional) 1/2 tsp

Instructions

1. Prep: Heat oven to 450°F. Pat dry 1 lb strip steak and season both sides generously with salt and black pepper; let sit at room temp while you start potatoes (10–15 minutes).
2. Prep potatoes: Toss 1 lb cubed russet potatoes with 2 tbsp olive oil, 1/2 tsp salt, 1/2 tsp black pepper, and optional 1/2 tsp smoked paprika. Spread on a sheet pan in a single layer.
3. Roast: Roast potatoes at 450°F until browned and tender, 25–35 minutes, tossing once halfway through.
4. Prep greens: While potatoes roast, remove stems from 6 oz kale and tear leaves. Thinly slice 1/2 small onion. Mince/grate 1 clove garlic.
5. Cook steak (stove): Heat a heavy skillet (cast iron preferred) over medium-high until very hot. Add 1 tbsp olive oil. Sear the seasoned steak(s) 3–4 minutes per side for medium-rare (or to your doneness). If using, add 1 tbsp butter during the last minute and baste.
6. Rest: Transfer steak to a plate and rest 5–10 minutes. Repeat: keep potatoes roasting while steak rests.
7. Warm kale: In the same skillet (lower heat to medium), add the sliced onion with a pinch of salt; cook 2–3 minutes. Add the garlic and cook 30 seconds. Add the torn kale plus 2–3 tbsp water; toss until wilted but still bright, 2–4 minutes. Season with salt/pepper. Optional: stir in 1 tsp Dijon or 2 tsp red wine vinegar for zip.
8. Serve: Slice the rested steak against the grain. Plate with roasted potatoes and warm garlicky kale (repeat: use all the pan juices over the steak/kale).

Ingredients

• Pacific Cod Fillet Wild Caught (sustainably sourced), 1 lb 1 lb (2 portions) $9.99
• Sweet Potato 1 large sweet potato (about 1 lb), peeled and cut into chunks $1.29/lb
• Kroger® Fresh Trimmed Green Beans Bag, 12 oz 12 oz green beans, trimmed $3.49
• Organic Garlic 2 cloves, minced/grated $3.19
• Organic Ginger Root (optional twist) 1 tsp grated (optional) $3.29/lb
• Pantry: olive oil 2 1/2 tbsp, divided
• Pantry: butter or Greek yogurt (for mash) 1 tbsp butter or 2 tbsp yogurt
• Pantry: lemon (or bottled lemon juice) 1 lemon (zest + 2 tbsp juice) or 2 tbsp bottled juice
• Pantry: salt & black pepper to taste
• Pantry: dried oregano or parsley (optional) 1/2 tsp

Instructions

1. Prep: Heat oven to 425°F. Bring a small pot of salted water to a boil for the sweet potato.
2. Cook sweet potato: Add 1 lb sweet potato chunks to boiling water and cook until very tender, 10–12 minutes. Drain well and return to pot.
3. Mash: Mash the cooked sweet potato with 1 tbsp butter (or 2 tbsp Greek yogurt), 1 tbsp olive oil, 1/2 tsp salt, and black pepper to taste. Cover to keep warm.
4. Prep cod: Pat dry 1 lb cod. Place on a foil-lined sheet pan. Rub with 1 tbsp olive oil, 1 clove minced garlic, 1/2 tsp salt, black pepper, optional 1/2 tsp oregano, plus lemon zest and 2 tbsp lemon juice.
5. Bake: Bake cod at 425°F until it flakes easily, about 10–14 minutes depending on thickness.
6. Sauté green beans (stove): While cod bakes, heat 1/2 tbsp olive oil in a skillet over medium-high. Add 12 oz trimmed green beans and a pinch of salt; cook 4–6 minutes, tossing, until crisp-tender and blistered in spots. Add remaining 1 clove garlic (and optional 1 tsp grated ginger) and cook 30 seconds. Finish with a squeeze of lemon and black pepper.
7. Serve: Plate baked cod with mashed sweet potato and garlicky green beans. Repeat: spoon any lemony pan juices from the cod over everything.

Ingredients

• Kroger® Teriyaki Seasoned Pork Filet, 1.7 lb About 3/4 to 1 lb pork filet for 2 people (save the rest for another meal) $6.00 sale
• Organic Red Cabbage 8 oz cabbage, thinly sliced $1.99/lb
• Simple Truth Organic® Whole Carrots Bag, 2 lb 3/4 lb carrots, peeled and cut into sticks $2.99
• Fresh Onions - Private Selection® Peruvian Gold Sweet Onion 3 lb bag 1/4 onion, very thinly sliced (optional in slaw) $3.50 sale
• Pantry: olive oil 2 1/2 tbsp, divided
• Pantry: salt & black pepper to taste
• Pantry: vinegar (apple cider or rice vinegar) 2 tbsp
• Pantry: mayo or plain yogurt (optional) 1 tbsp (optional for creamy slaw)

Instructions

1. Prep: Heat oven to 425°F for the carrots. Preheat grill to medium-high (or heat a grill pan on the stove).
2. Roast carrots (oven): Toss 3/4 lb carrot sticks with 1 tbsp olive oil, 1/2 tsp salt, and black pepper. Spread on a sheet pan and roast at 425°F until browned and tender, 18–25 minutes, turning once halfway through.
3. Prep slaw: Thinly slice 8 oz red cabbage. Optional: thinly slice 1/4 sweet onion. Toss with 2 tbsp vinegar, 1/2 tbsp olive oil, 1/2 tsp salt, and black pepper. Optional creamy version: add 1 tbsp mayo or yogurt. Let sit while you cook pork (it softens and gets tangy).
4. Grill pork: Use about 3/4 to 1 lb of the $6 sale teriyaki pork filet (save the rest). Pat dry if it’s very wet. Grill over medium-high, turning every 2–3 minutes, until nicely charred and the thickest part hits 145°F, about 12–18 minutes total (time depends on thickness).
5. Rest + glaze: Rest pork 5 minutes. Slice. Drizzle any juices over slices. (If your tenderloin came with extra teriyaki seasoning/liquid, brush a little on during the last 1–2 minutes of grilling for a glossy finish—don’t burn it.)
6. Serve: Plate sliced pork with roasted carrots and the tangy red-cabbage slaw. Repeat: for best texture, keep slaw cool-ish and carrots hot on the plate.