Careme Recipes

Ingredients

• Fresh Farm Raised Atlantic Salmon Whole Fillet 12 oz (reserve remaining for lunch or another night) $9.99 sale (1 lb)
• Brussels Sprouts 12 oz, trimmed and halved $2.99–$3.29 (1 lb)
• Kroger® Red Potatoes (5 lb bag) 12 oz (about 3–4 small/medium), scrubbed $3.99 sale
• Organic Meyer Lemon 1, zested and juiced $3.99 (1 ct)
• Garlic (bulb) 2 cloves, minced $0.69 (1 ct)
• Parsley 2 tbsp, chopped (optional) $1.29 (1 ct)
• Olive oil 3 tbsp, divided
• Dijon mustard 1 tsp
• Honey or maple syrup 1 tsp
• Kosher salt & black pepper to taste
• Red pepper flakes pinch (optional)

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan with foil (or parchment). Set a pot of salted water on the stove to boil for the potatoes.
2. Prep potatoes: Cut 12 oz red potatoes into 1 1/2-inch chunks. Boil in salted water 10–12 minutes until just tender, then drain well.
3. Start roasting: On the sheet pan, toss 12 oz halved Brussels sprouts with 1 1/2 tbsp olive oil, 1/2 tsp kosher salt, and black pepper. Spread cut-side down. Roast 10 minutes.
4. Smash potatoes: On a second area of the same pan (or a second small pan), toss the drained potatoes with 1 tbsp olive oil, 1/2 tsp kosher salt, and pepper. Use the bottom of a cup to gently smash each chunk to about 1/2-inch thick. Return pan to oven and roast 10 minutes more (Brussels will be ~20 minutes in at this point).
5. Make glaze: In a small bowl, whisk 1 tsp Dijon, 1 tsp honey (or maple), Meyer lemon zest (about 1/2 tsp), Meyer lemon juice (about 1 1/2 tbsp), and 2 minced garlic cloves. Add a pinch of red pepper flakes if using.
6. Add salmon: Pat 12 oz salmon dry and place on the pan. Brush or spoon the Meyer lemon glaze over the salmon. Roast 8–12 minutes, until salmon is just cooked through (125–130°F for medium, 135°F for more done).
7. Finish: If you want extra color, broil 1–2 minutes (watch closely). Toss Brussels sprouts with chopped parsley (2 tbsp) and another squeeze of lemon if you like. Serve salmon with the roasted Brussels and smashed potatoes.

Ingredients

• Kroger® Teriyaki Seasoned Pork Filet 12–14 oz (save the rest for another meal) $6.00 sale (1.7 lb)
• Organic Purple Kale 3 packed cups, thinly sliced $2.79 (1 ct)
• Red Cabbage 2 cups, thinly sliced $1.29 (1 lb)
• POM Wonderful Pomegranate Arils (4 oz) 1/2 cup $2.50 sale
• Organic Green Onions 2, thinly sliced $1.99 (1 bunch)
• Fresh Organic Lemon (or Meyer lemon) 1, juiced $1.29 each (or Meyer $3.99)
• Olive oil 1 tbsp
• Mayonnaise or Greek yogurt 2 tbsp
• Cumin 1/2 tsp
• Chili powder or smoked paprika 1/2 tsp
• Kosher salt & black pepper to taste
• Corn or flour tortillas 6 small

Instructions

1. Prep: Heat a grill (or grill pan on the stove) to medium-high. Let 12–14 oz teriyaki pork filet sit at room temp 10 minutes while you make the slaw.
2. Make slaw base: In a bowl, combine 3 packed cups thinly sliced purple kale, 2 cups thinly sliced red cabbage, and 2 sliced green onions.
3. Dress slaw: Add 2 tbsp mayonnaise (or Greek yogurt), 1 tbsp olive oil, juice of 1 lemon (about 2 tbsp), 1/2 tsp cumin, 1/2 tsp chili powder (or smoked paprika), 1/2 tsp kosher salt, and black pepper. Toss well and set aside 10 minutes to soften.
4. Grill pork: Grill the 12–14 oz pork filet 4–6 minutes per side (time depends on thickness) until it reaches 145°F. Rest 5 minutes, then slice thinly against the grain.
5. Warm tortillas: Warm 6 small tortillas on the grill or in a dry skillet 20–30 seconds per side.
6. Assemble: Fill tortillas with sliced pork, a big pinch of kale-cabbage slaw, and sprinkle 1/2 cup pomegranate arils over the top.

Ingredients

• Beef for Stew Boneless 12 oz, cut into 1-inch pieces $9.99 (1 lb)
• Organic Leeks (bunch) 1 large leek, sliced (white and light green parts) $3.99 (1 lb)
• Simple Truth Organic® Rainbow Baby Carrots 8 oz (about 2 cups) $2.49 (12 oz)
• Kroger® Whole White Mushrooms 8 oz, quartered $2.39 (8 oz)
• Yukon Gold Potatoes 12 oz, cut into 1-inch chunks $1.29 (1 lb)
• Simple Truth Organic® Low Sodium Free Range Chicken Broth (32 oz) 2 cups $2.00 sale
• Kroger® 99% Fat Free Beef Broth Can (14 oz) 1 can (or use more chicken broth) $0.89
• Garlic (bulb) 2 cloves, minced $0.69 (1 ct)
• Olive oil 1 tbsp
• Tomato paste 1 tbsp (optional but great)
• Dried thyme or rosemary 1/2 tsp
• Bay leaf 1
• Kosher salt & black pepper to taste
• Cornstarch or flour 1 tbsp + 1 tbsp water (slurry), optional to thicken
• Parsley 1–2 tbsp, chopped (optional) $1.29 (1 ct)

Instructions

1. Prep: Heat a skillet on the stove over medium-high heat. Pat 12 oz stew beef dry and season with 3/4 tsp kosher salt and black pepper.
2. Brown beef (stove): Add 1 tbsp olive oil to the hot skillet. Sear the 12 oz beef in a single layer 2–3 minutes per side until browned (work in batches if needed). Transfer to the slow cooker.
3. Prep leeks: Slice 1 large leek and rinse well to remove grit. Add leeks to the slow cooker.
4. Add vegetables: Add 8 oz baby carrots, 8 oz quartered mushrooms, and 12 oz Yukon Gold potatoes to the slow cooker along with 2 minced garlic cloves.
5. Build broth: Pour in 2 cups chicken broth plus 1 can (14 oz) beef broth. Stir in 1 tbsp tomato paste (optional), 1/2 tsp dried thyme (or rosemary), and 1 bay leaf.
6. Cook (slow cooker): Cover and cook on HIGH for 3 1/2–4 hours (or LOW for 7–8 hours) until beef is tender and potatoes are cooked through.
7. Adjust & thicken: Taste and add more salt/pepper if needed. For a thicker stew, mix 1 tbsp cornstarch with 1 tbsp water and stir in; cook 10–15 minutes on HIGH until slightly thickened.
8. Finish: Remove bay leaf. Sprinkle with 1–2 tbsp chopped parsley (optional) and serve hot.