Careme Recipes

Ingredients

• Fresh Steelhead Trout Fillet 1 lb (2 portions) $11.99 (1 lb)
• Organic Leeks 1 medium leek, thinly sliced $3.99/lb
• Simple Truth Organic® Whole Carrots Bag (or baby carrots) 10–12 oz carrots, cut into sticks $2.99 (2 lb) or $1.99 (1 lb baby)
• Organic Garlic Bulbs 2 cloves, minced $1.99 (3 ct)
• Lemon (pantry) 1 (zest + 2 Tbsp juice)
• Capers (pantry) 1 1/2 Tbsp, drained (optional but recommended)
• Olive oil (pantry) 2 Tbsp (divided)
• Butter (pantry) 1 Tbsp
• Dry white wine or broth (pantry) 1/4 cup
• Salt + black pepper (pantry) To taste

Instructions

1. Roast the carrots (oven): heat oven to 425°F. Toss 10–12 oz carrots with 1 Tbsp olive oil, salt, and pepper. Roast 18–22 minutes, flipping once, until browned and tender.
2. Prep trout: pat dry 1 lb steelhead; cut into 2 portions. Season both sides with salt and pepper. Zest and juice 1 lemon.
3. Sear trout (stove): heat 1 Tbsp olive oil in a skillet over medium-high. Place trout skin-side down (if skin-on) and cook 4–5 minutes until crisp and mostly cooked through. Flip and cook 1–2 minutes. Transfer to a plate.
4. Leek-caper pan sauce: lower heat to medium. Add 1 Tbsp butter to the same skillet. Add sliced leek with a pinch of salt; cook 5–7 minutes until soft and lightly golden. Stir in garlic 30 seconds.
5. Deglaze + finish: add 1/4 cup wine/broth; simmer 1–2 minutes. Stir in capers, lemon juice, and lemon zest. Taste and adjust salt/pepper.
6. Serve: spoon warm leek-caper sauce over trout and serve with roasted carrots.

Ingredients

• Kroger® Beef Shaved Steak 12 oz (save the rest for lunch salads or tacos) $6.00 sale (14 oz)
• Organic Baby Bok Choy 12 oz (about 3–4 small heads), sliced into 1-inch pieces $2.99/lb
• Organic Ginger Root 1 Tbsp finely grated $3.99/lb
• Organic Garlic Bulbs 2 cloves, minced $1.99 (3 ct)
• Cooked rice (pantry) 1 cup dry jasmine rice (yields ~3 cups cooked) or 2–3 cups leftover cooked rice
• Soy sauce (pantry) 3 Tbsp
• Oyster sauce or hoisin (pantry, optional but great) 1 Tbsp
• Brown sugar or honey (pantry) 1–2 tsp
• Coarse ground black pepper (pantry) 1–1 1/2 tsp
• Cornstarch (pantry) 1 tsp
• Rice vinegar or lime juice (pantry) 2 tsp
• Neutral oil (pantry) 2 Tbsp (divided)
• Water or broth (pantry) 1/4 cup
• Sesame oil (pantry, optional) 1/2 tsp
• Sesame seeds/scallions (optional) For topping

Instructions

1. Prep: cook 1 cup dry rice (or reheat 2–3 cups cooked rice). Slice 12 oz bok choy into 1-inch pieces; keep stems and leaves separate if you can (stems take longer). Grate 1 Tbsp ginger and mince 2 garlic cloves.
2. Make the sauce: in a small bowl, whisk 3 Tbsp soy sauce, 1 Tbsp oyster sauce/hoisin (optional), 1–2 tsp brown sugar/honey, 1–1 1/2 tsp coarse black pepper, 1 tsp cornstarch, 2 tsp rice vinegar (or lime), and 1/4 cup water/broth.
3. Sear the beef (stove): heat 1 Tbsp neutral oil in a large skillet or wok over high heat until shimmering. Add 12 oz shaved steak in a single layer; let it sear 60–90 seconds without stirring, then toss and cook another 60–90 seconds just until mostly browned. Transfer beef to a plate (don’t overcook).
4. Stir-fry the bok choy: reduce heat to medium-high, add 1 Tbsp neutral oil. Add bok choy stems first and stir-fry 2 minutes. Add leaves and stir-fry 1 minute.
5. Aromatics: add the minced garlic and grated ginger; stir 30 seconds until fragrant.
6. Sauce + finish: whisk the sauce again, pour into the pan, and simmer 30–60 seconds until glossy and thickened. Return the beef (and any juices) to the pan; toss 30 seconds to coat. Optional: finish with 1/2 tsp sesame oil.
7. Serve: spoon over rice. Top with sesame seeds/scallions if you like.

Ingredients

• Kroger Bone-In Pork Shoulder Steaks 1 to 1 1/4 lb $4.99/lb
• Organic Green Cabbage 1/2 small head (about 10–12 oz), thinly sliced $1.69/lb
• Organic Jumbo Red Onions 1/4 medium red onion, thinly sliced $1.59/lb
• Organic Jalapeno Peppers (optional) 1, thinly sliced (optional) $3.99/lb
• Organic Avocado (optional) 1, sliced (optional) $3.50 each
• Salsa verde (jarred, pantry/store) 1 cup
• Chicken broth or water (pantry) 1/2 cup
• Ground cumin (pantry) 1 tsp
• Smoked paprika or chili powder (pantry) 1 tsp
• Salt + black pepper (pantry) To taste
• Lime (pantry) 1 (2 Tbsp juice)
• Olive oil (pantry) 1 Tbsp
• Corn tortillas (pantry/store) 6 small
• Honey or sugar (pantry, optional) 1 tsp (optional, for slaw balance)
• Cilantro (optional) Small handful, chopped

Instructions

1. Prep the slow cooker: pat dry 1 to 1 1/4 lb pork shoulder steaks. Season with 1 tsp salt, black pepper, 1 tsp cumin, and 1 tsp smoked paprika/chili powder.
2. Quick sear (stove, optional but recommended): heat 1 Tbsp olive oil in a skillet over medium-high. Sear the pork 2–3 minutes per side until browned, then transfer to the slow cooker.
3. Build the braise: pour 1 cup salsa verde and 1/2 cup broth/water around the pork in the slow cooker. Cover.
4. Slow cook: cook on HIGH for 3.5–4.5 hours or LOW for 6–7 hours, until easily shreddable.
5. Make the slaw while it cooks: thinly slice about 10–12 oz green cabbage and 1/4 red onion (and 1 jalapeño if using). Toss with 2 Tbsp lime juice, a big pinch of salt, and 1 tsp honey/sugar (optional). Let it sit; toss again before serving. Add chopped cilantro if you want.
6. Shred + sauce: shred the pork in the slow cooker with two forks. If the sauce is thin, leave the lid off and cook on HIGH 10–15 minutes to reduce slightly. Taste and adjust salt/lime.
7. Warm tortillas (stove): toast 6 corn tortillas in a dry skillet 20–30 seconds per side until warm and flexible.
8. Serve: build tacos with shredded green-salsa pork, crunchy slaw, and sliced avocado (optional).