Careme Recipes

Ingredients

• Pacific Cod Fillet Wild Caught (sustainably sourced) 1 lb 10.99
• Green Asparagus 1 lb 3.49
• Kroger® Russet Potatoes 1 lb from bag 2.69
• Fresh Organic Lemon - Each 1 1.29
• Simple Truth Organic® Baby Dill 2 tablespoons chopped 2.49
• Garlic 2 cloves 0.69
• olive oil 2 tablespoons
• butter 1 tablespoon
• salt to taste
• black pepper to taste

Instructions

1. Heat oven to 425°F.
2. Cut potatoes into chunks and boil in salted water until tender, 12 to 15 minutes.
3. Toss asparagus with 1 tablespoon olive oil, salt, and pepper on a sheet pan.
4. Place cod on the pan, drizzle with remaining olive oil, season with salt, pepper, garlic, lemon zest, and a little chopped dill.
5. Roast 10 to 12 minutes until the cod flakes and asparagus is tender.
6. Drain potatoes, smash with butter, remaining dill, and a squeeze of lemon juice.
7. Plate smashed potatoes first, then cod, then asparagus; finish with lemon wedges.

Ingredients

• Green Asparagus 1 lb 3.49
• Kroger® Sliced White Mushrooms 8 oz 2.00
• Jumbo Yellow Onions 1/2 lb 0.99
• Garlic 3 cloves 0.69
• Fresh Organic Lemon - Each 1 1.29
• Simple Truth Organic® Basil 2 tablespoons sliced, optional 2.49
• pasta 8 oz
• olive oil 2 tablespoons
• butter 1 tablespoon
• parmesan 1/3 cup grated
• salt to taste
• black pepper to taste
• red pepper flakes pinch, optional

Instructions

1. Bring a pot of salted water to a boil and cook 8 oz pasta until al dente.
2. Trim asparagus and cut into 2-inch pieces. Slice mushrooms, onion, and garlic.
3. Heat olive oil in a large skillet over medium-high heat. Cook onion 3 to 4 minutes until softened.
4. Add mushrooms and cook until browned, about 5 minutes. Add asparagus and cook 3 minutes more.
5. Stir in garlic and optional red pepper flakes for 30 seconds.
6. Add 1/2 cup pasta water, butter, lemon zest, and a squeeze of lemon juice.
7. Toss in drained pasta and parmesan, adding more pasta water as needed to make a glossy sauce.
8. Finish with black pepper and basil if using. Plate in shallow bowls with extra parmesan.

Ingredients

• Fresh Steelhead Trout Fillet 1 lb 11.99
• Green Cabbage 1/2 small head, about 1 lb 0.99
• Carrots 1/2 lb 1.29
• Kroger® Radishes 1 bunch or 8 oz 1.99
• Jumbo Yellow Onions 1/2 lb 0.99
• Garlic 2 cloves 0.69
• Fresh Organic Lemon - Each 1 1.29
• olive oil 2 tablespoons
• butter 1 tablespoon
• salt to taste
• black pepper to taste

Instructions

1. Slice cabbage, carrots, onion, and radishes thinly. Mince garlic.
2. Heat 1 tablespoon olive oil in a large skillet. Cook onion and carrots 4 minutes.
3. Add cabbage and radishes, season with salt and pepper, and sauté 8 to 10 minutes until just tender. Stir in garlic and a squeeze of lemon.
4. Meanwhile heat remaining oil in another skillet over medium-high heat. Season trout with salt and pepper.
5. Sear trout skin-side down first, 4 to 5 minutes, then flip and cook 2 to 3 minutes more.
6. Finish vegetables with butter and adjust seasoning.
7. Plate vegetables as a bed and top with trout; serve with lemon wedges.