Careme Recipes

Ingredients

• King Salmon Fillet (Wild Caught Fresh) 1 lb 34.99/lb
• Organic Green Asparagus 1 lb 6.99
• Private Selection® Petite Red and Gold Gourmet Potatoes 1.5 lb 3.99
• Simple Truth Organic® Baby Spinach BIG DEAL! about 4 oz 5.00
• Kroger® Sliced White Mushrooms 8 oz 2.79
• Organic Jumbo Yellow Onions 1/2 lb 2.19/lb
• Kroger® Peeled Garlic 3 cloves 3.69
• Fresh Organic Lemon - Each 1 each 1.69
• Simple Truth Organic® Thyme 0.5 oz 2.79
• pantry: olive oil 2 tbsp
• pantry: butter 2 tbsp
• pantry: dry white wine 1/3 cup
• pantry: salt to taste
• pantry: black pepper to taste

Instructions

1. Heat oven to 425°F. Halve the potatoes, toss with 1 tablespoon olive oil, salt, pepper, and a few thyme leaves, then roast on a sheet pan for 25 to 30 minutes until crisp and golden.
2. After the potatoes have roasted 10 minutes, add the asparagus to the pan, lightly oiled and seasoned, so it roasts for about 12 to 15 minutes total.
3. Pat the salmon dry and season with salt, pepper, and a little lemon zest.
4. Heat a large oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Sear the salmon skin-side down for 4 to 5 minutes until the skin is crisp. Flip and cook 1 minute more, then transfer to the oven for 3 to 5 minutes until just cooked through.
5. While the salmon finishes, melt butter in another skillet or the same pan after removing salmon. Add thinly sliced onion and cook 3 to 4 minutes. Add mushrooms and cook until browned, about 5 minutes. Stir in minced garlic and a little thyme for 30 seconds.
6. Add white wine and simmer until reduced by about half. Fold in spinach until just wilted. Squeeze in a little lemon juice and season to taste.
7. Plate by spooning the mushroom-spinach mixture onto each plate, leaning the salmon on top, and arranging roasted potatoes and asparagus alongside. Finish with extra thyme and lemon zest.

Ingredients

• Kroger® Wild Caught Sea Scallops Frozen 1 lb 19.99
• Organic Green Asparagus 1 lb 6.99
• Organic Cauliflower 1 lb 3.49
• Organic Jumbo Sweet Onions 1/2 lb 2.79/lb
• Kroger® Peeled Garlic 2 cloves 3.69
• Fresh Organic Lemon - Each 1 each 1.69
• Organic Parsley 1 bunch 1.99
• pantry: olive oil 1 tbsp
• pantry: butter 4 tbsp
• pantry: dry white wine 1/4 cup
• pantry: salt to taste
• pantry: black pepper to taste

Instructions

1. If frozen, thaw the scallops fully and pat them extremely dry. Heat oven to 425°F.
2. Cut the cauliflower into florets and trim the asparagus. Slice the onion into wedges. Toss all vegetables with olive oil, salt, and pepper on a sheet pan. Roast 20 to 25 minutes, turning once, until caramelized and tender.
3. Meanwhile, season the scallops with salt and pepper. Heat a skillet over high heat until very hot. Add a little oil and sear scallops 1 1/2 to 2 minutes per side until deeply golden and just cooked through. Work in batches if needed.
4. Reduce heat to medium. Add butter to the skillet and let it brown lightly. Stir in minced garlic, then add white wine and a squeeze of lemon juice. Swirl until glossy. Stir in chopped parsley.
5. Plate the roasted vegetables first, then set the scallops on top or alongside. Spoon over the browned-butter lemon sauce and finish with a little lemon zest and more parsley.

Ingredients

• Simple Truth® Natural Grass Fed Angus Beef Strip Steak 2 steaks, 10 oz each 18.99
• Organic Green Asparagus 1 lb 6.99
• Kroger® Whole Baby Bella Mushrooms 8 oz 3.69
• Yukon Gold Potatoes 1 lb 1.49/lb
• Organic Jumbo Red Onions 1/2 lb 3.19/lb
• Garlic 1 whole bulb 1.50
• Simple Truth Organic® Rosemary 0.5 oz 2.79
• Fresh Organic Lemon - Each 1 each 1.69
• pantry: olive oil 2 tbsp
• pantry: butter 3 tbsp
• pantry: salt to taste
• pantry: black pepper to taste

Instructions

1. Heat oven to 425°F. Cut the Yukon gold potatoes into thick wedges. Toss with olive oil, salt, pepper, and chopped rosemary. Roast for about 30 minutes, turning once.
2. After the potatoes have roasted 10 to 12 minutes, add asparagus to the same or a second pan, season with oil, salt, and pepper, and roast for 12 to 15 minutes.
3. Pat the strip steaks dry and season generously with salt and pepper. Let sit while the vegetables roast.
4. Heat a heavy skillet over medium-high heat. Add a little oil and sear the steaks for about 3 to 4 minutes per side for medium-rare, depending on thickness. Add 1 tablespoon butter, a smashed garlic clove, and a rosemary sprig near the end and baste briefly. Rest steaks 5 to 8 minutes.
5. In the same pan, add sliced red onion and mushrooms with a little more butter. Cook until browned and soft, about 5 to 6 minutes. Add minced garlic for 30 seconds and finish with a small squeeze of lemon juice.
6. Slice the steak if desired, then plate with the roasted potatoes, asparagus, and buttery mushrooms. Spoon pan juices over everything and finish with a little lemon zest for brightness.

Ingredients

• Certified Angus Beef Boneless Flank Steak 1 lb 7.99
• Yukon Gold Potatoes 1 lb 1.49
• Broccoli Crown 1 lb 3.29
• Shallots 1 lb 4.49
• Garlic 1 ct 1.50
• Simple Truth Organic Rosemary 0.5 oz 2.79
• Fresh Organic Lemon - Each 1 each 1.69
• pantry: olive oil 2 1/2 tablespoons
• pantry: butter 2 tablespoons
• pantry: kosher salt to taste
• pantry: black pepper to taste
• pantry: dry red wine 1/2 cup
• pantry: Dijon mustard 1 teaspoon

Instructions

1. Preheat the oven to 425°F. Pat 1 pound flank steak dry very well and let it sit at room temperature for 15 minutes. Scrub 1 pound Yukon gold potatoes and cut them into thick 1-inch rounds or chunky cylinders for a fondant-style look. Cut 1 pound broccoli crown into long florets so they look elegant on the plate. Peel and thinly slice 1 large shallot from the 1 pound bunch, mince 2 garlic cloves from the 1 whole garlic, and finely chop 1 teaspoon rosemary from the 0.5 ounce package. Zest and halve 1 lemon.
2. Toss the cut Yukon gold potatoes with 1 tablespoon olive oil, salt, black pepper, half the minced garlic, and half the chopped rosemary. Arrange the potatoes cut-side down on a sheet pan. On the other side of the pan, toss the broccoli florets with 1/2 tablespoon olive oil, salt, black pepper, and a little lemon zest. Roast until the potatoes are deeply golden and tender and the broccoli is browned at the edges, about 25 to 30 minutes, turning the broccoli once and flipping the potatoes if needed.
3. While the vegetables roast, season the 1 pound flank steak generously on both sides with kosher salt and black pepper. Heat a heavy skillet over medium-high heat until very hot. Add 1 tablespoon olive oil, then lay in the flank steak. Sear for about 3 to 4 minutes on the first side and 3 minutes on the second side for medium-rare to medium, adjusting slightly for thickness.
4. Transfer the seared flank steak to a board to rest for 8 to 10 minutes. Lower the skillet heat to medium. Add 2 tablespoons butter and the sliced shallot. Cook the sliced shallot for 2 to 3 minutes until softened and lightly caramelized. Add the remaining minced garlic and remaining chopped rosemary and stir for 30 seconds.
5. Pour 1/2 cup dry red wine into the skillet and scrape up the browned bits. Stir in 1 teaspoon Dijon mustard and 1 teaspoon lemon juice from the halved lemon. Simmer the sauce until glossy and reduced by about half, 3 to 5 minutes. Taste and season with salt and black pepper.
6. Slice the rested flank steak thinly against the grain on a sharp diagonal. Spoon a swipe of the roasted potatoes slightly off-center on each plate, stack the sliced steak over and beside them, nestle the roasted broccoli alongside for height and color, and spoon the red wine shallot sauce over the steak and just around the plate. Finish with a tiny squeeze of lemon over the broccoli for brightness.
7. Serve immediately. Optional wine pairing: Pinot Noir for elegance or Cabernet Sauvignon for a more classic steakhouse feel.