Careme Recipes

Ingredients

• Foster Farms Simply Raised Free Range Chicken Thighs, 1 lb 1 lb (about 4 small thighs) $3.79 (sale price listed equals regular)
• Green Asparagus, 1 lb 3/4 lb, trimmed $2.99 (sale)
• Simple Truth Organic Whole Baby Bella Mushrooms, 8 oz 8 oz, halved $3.50 (sale)
• Fresh Organic Lemon - each 1 lemon (zest + 2 tbsp juice) $1.29
• Garlic (1 ct) 3 cloves, minced $0.69
• Jumbo Yellow Onion (1 lb) 1/2 onion, sliced $0.99
• Olive oil 1 1/2 tbsp
• Dijon mustard (pantry) 1 tsp
• Honey (pantry) 1 tsp
• Kosher salt + black pepper to taste
• Optional: red pepper flakes (pantry) pinch

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan with foil (easy cleanup).
2. Prep: Trim 3/4 lb asparagus (snap woody ends). Halve 8 oz baby bella mushrooms. Slice 1/2 jumbo yellow onion into thin strips. Mince 3 garlic cloves. Zest and juice 1 lemon (you want 1 tsp zest + 2 tbsp juice).
3. Make glaze: In a small bowl, stir together 1 1/2 tbsp olive oil, 2 tbsp lemon juice, 1 tsp lemon zest, 1 tsp Dijon, 1 tsp honey, the minced garlic, 3/4 tsp kosher salt, 1/2 tsp black pepper, and a pinch of red pepper flakes (optional).
4. Season chicken: Pat 1 lb chicken thighs dry. Toss thighs with about half the glaze (reserve the rest).
5. Start roasting: Spread mushrooms and sliced onion on the sheet pan. Drizzle with 1 tsp olive oil (from your total, if you haven’t already) and a pinch of salt and pepper. Nestle the glazed chicken thighs among the veg. Roast 15 minutes.
6. Add asparagus: Toss asparagus with the remaining glaze (or add a splash of oil + pinch salt if you prefer). Add asparagus to the pan and roast 12–18 minutes more, until chicken is 165°F internal and asparagus is tender-crisp.
7. Finish: Rest chicken 3 minutes. Spoon any pan juices over everything. Taste and add a final squeeze of lemon or pinch of salt if needed. Serve as-is or with crusty bread/rice if you have it.

Ingredients

• Fresh Farm Raised Atlantic Salmon Whole Fillet, 1 lb 1 lb (2 portions) $9.99 (sale)
• Red Cabbage, 1 lb 1/2 small head (about 4 cups shredded) $1.29
• Fresh Large Ruby Red Grapefruit - each 1 grapefruit (segments + 2 tbsp juice) $1.59
• Fresh Organic Lime - each 1 lime (1 tbsp juice) $1.29
• Jumbo Yellow Onions (1 lb) 1/4 onion, very thinly sliced $0.99
• Red Potatoes (1 lb) 3/4 lb, cut into 1-inch chunks $1.29
• Olive oil 2 tbsp, divided
• Honey (pantry) 1 1/2 tsp
• Soy sauce (pantry) 1 tbsp
• Smoked paprika (pantry) 1 tsp
• Kosher salt + black pepper to taste

Instructions

1. Prep: Heat oven to 450°F for the potatoes. If grilling with charcoal, start it now; if gas, preheat to medium-high (about 450–500°F).
2. Roast potatoes: Toss 3/4 lb red potato chunks with 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Spread on a sheet pan and roast 20–30 minutes, flipping once, until browned and tender.
3. Prep slaw: Thinly slice 1/4 jumbo yellow onion. Shred about 4 cups red cabbage. Segment 1 grapefruit over a bowl to catch juices; squeeze membranes to get about 2 tbsp grapefruit juice.
4. Make slaw dressing: Whisk 2 tbsp grapefruit juice, 1 tbsp lime juice, 1 1/2 tsp honey, 1 tbsp olive oil, 1/2 tsp kosher salt, and black pepper to taste. Toss with the cabbage, onion, and grapefruit segments. Let sit while you cook salmon (it softens slightly and gets better).
5. Season salmon: Pat 1 lb salmon dry. Mix 1 tbsp soy sauce, 1 1/2 tsp honey, and 1 tsp smoked paprika; rub over salmon. Lightly oil grill grates.
6. Grill: Grill salmon skin-side down first (if skin-on), lid closed, 4–6 minutes. Carefully flip (or keep skin-side down and cook through if you prefer), and cook 2–4 minutes more, until it flakes and is 125–130°F for medium or 135°F for more done.
7. Serve: Plate salmon with roasted potatoes and a big pile of grapefruit-cabbage slaw. Spoon a little extra slaw juice over the salmon if you like that citrus punch.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin, 1 lb 1 lb pork tenderloin $3.99 (sale)
• Bok Choy, 1 lb 3/4 lb, chopped $2.77 (sale)
• Simple Truth Organic Whole Baby Bella Mushrooms, 8 oz 8 oz, sliced $3.50 (sale)
• Spice World Fresh Peeled Ginger Bag, 7 oz 1 1/2 tbsp grated ginger $3.99
• Garlic (1 ct) 3 cloves, minced $0.69
• Jumbo Yellow Onions (1 lb) 1/2 onion, sliced $0.99
• Simple Truth Organic Fat Free Free Range Chicken Broth, 32 oz 2 cups $2.00 (sale)
• Soy sauce (pantry) 2 tbsp
• Rice vinegar (pantry) 1 tbsp
• Brown sugar or honey (pantry) 1 tsp
• Cornstarch (pantry, optional) 1 tsp + 1 tbsp water (slurry)
• Cooked rice or noodles (pantry) 2 cups cooked, for serving
• Sesame oil (pantry, optional) 1 tsp
• Green onions (optional) for topping

Instructions

1. Prep: Slice 1/2 jumbo yellow onion. Mince 3 garlic cloves. Grate 1 1/2 tbsp ginger. Slice 8 oz baby bella mushrooms. Chop 3/4 lb bok choy (separate stems and leaves if you want: stems in earlier, leaves near the end).
2. Load slow cooker: Add sliced onion, mushrooms, garlic, and ginger to the slow cooker. Pour in 2 cups chicken broth, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar (or honey). Stir.
3. Add pork: Nestle 1 lb pork tenderloin into the liquid. Cover.
4. Cook: Cook on LOW 3–4 hours (best texture) or HIGH 1 1/2–2 1/2 hours, until pork reaches 145°F (it will rise a bit as it rests).
5. Add bok choy: Stir in the chopped bok choy stems (and leaves if not separating) and cook on HIGH 10–15 minutes until tender. If separating, add stems for 10 minutes, then leaves for the last 5 minutes.
6. Thicken (optional): Mix 1 tsp cornstarch with 1 tbsp water. Stir into the broth and cook 5 minutes until slightly glossy.
7. Slice & serve: Rest pork 5 minutes, then slice. Bowl up 2 cups cooked rice or noodles, ladle over broth/veg, top with sliced pork. Finish with 1 tsp sesame oil (optional) and sliced green onions (optional).