Careme Recipes

Ingredients

• Kroger® Ground Pork 2 lb $3.99 (sale)
• Fresh Cut Red and Green Pepers with Onions Fajita Vegetable Mix Mild 1 bag (16 oz) $5.00
• Organic Red Cabbage 1 small head (or 1/2 large), thin-sliced $2.49/lb
• Fresh Organic Large Ripe Avocado 2 avocados, sliced $3.50
• Organic Ginger Root (optional) 1-inch piece, grated $5.99/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $2.79
• Limes (not listed) 2 (or 1 lime + 1 lemon), cut into wedges
• Tortillas (not listed) 18 small tortillas (corn or flour)
• Chili powder + cumin (pantry) 2 tsp chili powder + 1 tsp cumin
• Salt + pepper (pantry) 1 1/2 tsp salt + 1/2 tsp pepper (to taste)
• Oil (pantry) 1 tbsp
• Hot sauce (optional) To serve

Instructions

1. Cabbage crunch (2 minutes): Toss sliced red cabbage with juice of 1 lime, a pinch of salt, and pepper. Set aside (it softens slightly while you cook).
2. Cook filling: Heat 1 tbsp oil in a large skillet over medium-high. Add 2 lb ground pork. Break up and cook until browned, 6–8 minutes. Drain excess fat if needed.
3. Season: Add 3 minced garlic cloves (and optional grated ginger). Stir 30 seconds. Add 2 tsp chili powder, 1 tsp cumin, 1 1/2 tsp salt, 1/2 tsp pepper. Stir well.
4. Add veg: Add the 16 oz fajita pepper/onion mix. Cook 5–7 minutes until tender-crisp. Squeeze in juice of 1 lime; taste and adjust salt/heat.
5. Warm tortillas: Warm tortillas in a dry skillet (or microwave under a towel).
6. Serve: Build tacos with pork-pepper filling + limey cabbage + avocado. Add hot sauce if you want.

Ingredients

• Salmon Sockeye Fillet (Wild Caught Frozen) (Service Counter) 2 lb (cut into 6 portions) $14.99/lb (sale)
• Kroger® Brussels Sprouts BIG DEAL! 1 bag (24 oz) $6.00
• Oil (pantry) 2 tbsp
• Salt + pepper (pantry) 1 1/2 tsp salt + 1 tsp pepper
• Dijon mustard (pantry) 3 tbsp
• Maple syrup or honey (pantry) 2 tbsp
• Garlic powder (optional, pantry) 1/2 tsp
• Lemon (not listed) 1, cut into wedges

Instructions

1. Heat oven: 425°F. Line a sheet pan with foil or parchment.
2. Roast Brussels: Toss 24 oz Brussels with 2 tbsp oil, 1 tsp salt, 1/2 tsp pepper. Roast 15 minutes.
3. Add salmon: Push Brussels to the sides. Put 2 lb salmon (6 portions) in the center. Season salmon with 1/2 tsp salt and 1/2 tsp pepper.
4. Finish roasting: Roast 10–12 minutes more, until salmon is just cooked through and Brussels are browned (adjust for thickness).
5. Quick glaze: Stir 3 tbsp Dijon + 2 tbsp maple (or honey) + optional 1/2 tsp garlic powder. Spoon over salmon for the last 2 minutes of roasting (or right after it comes out).
6. Serve: Plate salmon with Brussels and lemon wedges.

Ingredients

• Angus Beef Tri Tip Steak Family Pack 2.25 lb $10.99/lb (sale)
• Organic Baby Bok Choy 2 lb $3.99
• Simple Truth Organic® Whole White Mushrooms 16 oz $5.00
• Organic Ginger Root (optional) 1-inch piece, grated $5.99/lb
• Simple Truth Organic® Garlic Bulbs 4 cloves, minced $2.79
• Soy sauce (pantry) 2 tbsp
• Oil (pantry) 2 tbsp
• Salt + pepper (pantry) 2 tsp salt + 1 tsp pepper
• Butter (optional, pantry) 1 tbsp

Instructions

1. Season steak: Pat tri-tip dry. Season all over with 2 tsp salt + 1 tsp pepper. Let sit while grill heats (10 minutes).
2. Grill: Preheat grill to medium-high. Grill tri-tip 6–8 minutes per side (12–16 minutes total) to 130–135°F for medium-rare (or your preferred temp).
3. Rest: Rest steak 10 minutes, then slice thinly against the grain.
4. Sauté veg: While steak rests, slice mushrooms. Halve bok choy lengthwise (or separate leaves if small). Heat 2 tbsp oil in a large skillet over high heat. Add mushrooms; cook 4–5 minutes until browned. Add bok choy, 4 minced garlic cloves, and optional grated ginger; cook 2–3 minutes.
5. Season veg: Stir in 2 tbsp soy sauce + 2 tbsp water. Cook 1 minute more. Optional: finish with 1 tbsp butter for gloss.
6. Serve: Plate sliced tri-tip with bok choy-mushroom sauté.

Ingredients

• Kroger® Hardwood Smoked Polska Kielbasa Sausage Pork and Beef Link 14 OZ 3 packages (14 oz each) $3.99 (sale)
• Private Selection® Peruvian Gold Sweet Onion 3 lb Bag 2 large onions, thin-sliced $5.49
• Organic Yukon Gold Potatoes 3 lb $4.99 (3 lb)
• Kroger® Fresh Trimmed Green Beans Bag 2 bags (12 oz each)
• Simple Truth Organic® Garlic Bulbs 1 bulb (4 cloves used), minced $2.79
• Butter (pantry) 6 tbsp
• Milk or sour cream (pantry) 1/2 cup milk (or 1/3 cup sour cream)
• Flour (pantry) 2 tbsp
• Beef or chicken stock (pantry) 2 cups
• Dijon mustard (pantry) 1 tbsp
• Worcestershire (pantry, optional) 1 tsp
• Oil (pantry) 1 tbsp
• Salt + pepper (pantry) Salt to taste + 1 tsp pepper
• Lemon (optional) 1/2 lemon for green beans

Instructions

1. Prep: Peel (optional) and cut 3 lb Yukon Gold potatoes into 1–2 inch chunks. Thin-slice 2 large sweet onions. Mince 4 garlic cloves. Trim 24 oz green beans if needed.
2. Cook potatoes: Put 3 lb potatoes in a large pot, cover with cold water, and add 2 tsp salt. Bring to a boil, then simmer 12–15 minutes until very tender. Drain well.
3. Sear sausage (stove): While potatoes cook, heat 1 tbsp oil in a large skillet over medium-high. Add 3 x 14-oz kielbasa links (whole or cut into large pieces). Brown 6–8 minutes total, turning to color all sides. Remove to a plate (cover loosely).
4. Onion gravy: In the same skillet, reduce heat to medium and add 2 tbsp butter. Add sliced 2 onions + 1/2 tsp salt. Cook 10–12 minutes, stirring, until deeply softened and golden. Add minced 4 garlic cloves; cook 30 seconds.
5. Thicken: Sprinkle 2 tbsp flour over onions; stir 1 minute. Slowly whisk in 2 cups stock. Add 1 tbsp Dijon + 1 tsp Worcestershire (optional) + 1/2 tsp pepper. Simmer 3–5 minutes until glossy. Return browned sausage to the gravy and simmer 3–5 minutes to heat through. Taste and salt as needed.
6. Mash: Return drained potatoes to the hot pot. Add 4 tbsp butter + 1/2 cup milk (or 1/3 cup sour cream). Mash until creamy. Season with salt and pepper to taste.
7. Green beans: In a second skillet or the microwave/steam basket, cook 24 oz green beans with a splash of water and a pinch of salt until crisp-tender (6–8 minutes sauté/steam). Finish with 1 tbsp butter and optional squeeze of 1/2 lemon.
8. Serve: Spoon mashed potatoes onto plates, top with sausage and onion gravy, and serve with buttery green beans on the side.