Careme Recipes

Ingredients

• Fresh Farm Raised Atlantic Salmon Whole Fillet 1 lb $9.99/lb sale
• Green Asparagus 1 lb $1.99/lb sale
• Yukon Gold Potatoes 1 lb $1.29/lb
• Fresh Organic Lemon 1 lemon $1.29 each
• Garlic 2 cloves $0.69 each
• Parsley 2 tablespoons chopped $1.29 each
• Jumbo Yellow Onion 1/2 medium $0.99/lb

Instructions

1. Prep the oven to 425°F. Halve or quarter 1 pound Yukon Gold potatoes ($1.29/lb), trim 1 pound green asparagus ($1.99/lb sale), mince 2 garlic cloves from 1 garlic bulb ($0.69 each), thinly slice 1/2 medium jumbo yellow onion ($0.99/lb), chop 2 tablespoons parsley from 1 bunch ($1.29 each), and zest and juice 1 organic lemon ($1.29 each).
2. Toss the 1 pound Yukon Gold potatoes with 1 tablespoon olive oil, 1/2 of the minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread on a sheet pan and roast for 15 minutes.
3. Pat dry 1 pound Atlantic salmon fillet ($9.99/lb sale). Rub with 2 teaspoons olive oil, the remaining minced garlic, half the lemon zest, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
4. After the potatoes have roasted 15 minutes, add the 1 pound asparagus and sliced 1/2 onion to the pan. Toss the vegetables with 1 tablespoon olive oil, a pinch of salt, and a pinch of pepper. Push them to the sides and place the 1 pound salmon in the center or on a second pan.
5. Roast the salmon, asparagus, onion, and potatoes for 10 to 12 minutes, until the salmon flakes easily and the asparagus is tender-crisp.
6. Mix the chopped 2 tablespoons parsley with 1 tablespoon lemon juice and the remaining lemon zest. Spoon over the salmon and vegetables. Serve the roasted salmon with the asparagus and potatoes alongside.

Ingredients

• Kroger Fresh Natural Pork Tenderloin 1 lb $3.49/lb sale
• Green Cabbage 1 lb $0.59/lb sale
• Fresh Ripe Whole Pineapple 1/2 pineapple $2.50 sale
• Jumbo Yellow Onion 1 medium $0.99/lb
• Garlic 2 cloves $0.69 each
• Pompeii Lemon Juice 1 tablespoon $2.50 sale
• Chateau Ste. Michelle Dry Riesling Washington White Wine 750 ml $8.99

Instructions

1. Prep 1 pound pork tenderloin ($3.49/lb sale) by trimming any silver skin if needed, then pat dry. Thinly slice 1 medium jumbo yellow onion ($0.99/lb), shred 1 pound green cabbage ($0.59/lb sale), mince 2 garlic cloves from 1 bulb ($0.69 each), and cut 1/2 fresh pineapple from 1 whole pineapple ($2.50 sale) into small chunks.
2. Season the 1 pound pork tenderloin with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Sear the pork for 2 to 3 minutes per side until nicely browned.
3. Lower the heat to medium, add 1/4 cup water, cover, and cook the 1 pound pork tenderloin for 8 to 10 minutes more, turning once, until it reaches 145°F. Transfer to a plate to rest.
4. In the same skillet, add 1 tablespoon oil if needed, then add the sliced 1 medium onion and shredded 1 pound cabbage. Cook over medium-high heat for 6 to 8 minutes with 1/2 teaspoon salt and 1/4 teaspoon pepper until wilted and lightly caramelized.
5. Add the minced 2 garlic cloves and the pineapple chunks from 1/2 pineapple. Cook for 2 minutes. Stir in 1 tablespoon lemon juice ($2.50 sale bottle) and 2 tablespoons water, scraping up any browned bits to make a quick pan sauce.
6. Slice the rested 1 pound pork tenderloin. Return the slices briefly to the skillet to coat in the pineapple juices. Serve the pork over the cabbage and onions with the warm pineapple spooned on top.

Ingredients

• Hand Trimmed Boneless Skinless Fresh Chicken Breast 1 lb $4.99/lb
• Kroger Sweet Potato 1 lb $4.99/3 lb bag
• Bok Choy 1 lb $2.77/lb sale
• Kroger Cut and Peeled Baby Carrots Bag 8 oz $1.29/16 oz
• Fresh Peeled Ginger Bag 1 tablespoon $3.99
• Garlic 2 cloves $0.69 each
• Green Onions 1 bunch $1.29 each
• Pompeii Lemon Juice 1 tablespoon $2.50 sale

Instructions

1. Prep the oven to 425°F. Slice 1 pound sweet potato from the 3 pound bag ($4.99) into 1/2-inch rounds. Halve 8 ounces baby carrots from the 16 ounce bag ($1.29). Slice 1 pound bok choy ($2.77/lb sale) into bite-size pieces, separating stems and leaves. Cut 1 pound chicken breast ($4.99/lb) into strips. Mince 2 garlic cloves from 1 bulb ($0.69 each), grate 1 tablespoon peeled ginger from the bag ($3.99), and slice 1 bunch green onions ($1.29 each).
2. Toss the 1 pound sweet potato rounds and 8 ounces baby carrots with 1 tablespoon oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Roast on a sheet pan for 20 to 25 minutes, flipping once, until tender and browned at the edges.
3. While the vegetables roast, toss the 1 pound chicken breast strips with half the grated 1 tablespoon ginger, half the minced 2 garlic cloves, 1 tablespoon lemon juice ($2.50 sale bottle), 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
4. Heat a large skillet over medium-high heat. Cook the seasoned 1 pound chicken strips for 5 to 7 minutes, stirring occasionally, until just cooked through and lightly browned. Transfer to a plate.
5. Add the remaining ginger and garlic to the skillet with 1 teaspoon oil if needed. Add the bok choy stems from the 1 pound bok choy and cook 2 minutes. Add the bok choy leaves and sliced green onions from 1 bunch, plus 2 tablespoons water. Cook 1 to 2 minutes more until the greens wilt and the stems stay crisp-tender. Season with a pinch of salt.
6. Return the cooked 1 pound chicken to the skillet and toss with the bok choy mixture just until heated through. Serve the chicken and bok choy with the roasted sweet potato rounds and carrots on the side.