Careme Recipes

Ingredients

• Kroger® Mild Italian Style Pork Meatballs (on sale) 12 oz (about 10–14 meatballs) $5.00 (sale)
• Fresh Organic On the Vine Tomatoes 1 lb $3.99/lb
• Organic Garlic 2 cloves $6.99/lb
• Organic Jumbo Yellow Onion 1/2 onion $2.19/lb
• Simple Truth Organic® Thai Basil (or any basil) a few leaves (optional but great) $2.79
• Organic Russet Potatoes 1 lb $2.29/lb
• Organic Spinach 2–3 big handfuls $3.49
• Organic Long English Cucumber 1/2 cucumber $3.99
• Olive oil, salt, black pepper, red pepper flakes as needed
• Mozzarella (not listed) 3–4 oz, shredded or sliced
• Balsamic or red wine vinegar (not listed) 1–2 Tbsp
• Optional: sugar or honey (not listed) pinch (only if tomatoes are very tart)

Instructions

1. Prep: Heat oven to 425°F. Put a rimmed sheet pan in the oven to preheat (helps potatoes crisp).
2. Potatoes: Cut potatoes into 1-inch chunks. Toss with 1–1 1/2 Tbsp olive oil, salt, and pepper. Carefully spread on the hot pan and roast 25–30 minutes, tossing once, until browned and tender.
3. Sauce base (stove): Meanwhile, dice tomatoes (catch juices). Finely chop 1/2 onion and mince garlic. In an oven-safe skillet, heat 1 Tbsp olive oil over medium. Sauté onion with a pinch of salt 4–5 minutes. Add garlic and a pinch of red pepper flakes; cook 30 seconds.
4. Simmer sauce: Add tomatoes and their juices, plus black pepper and a pinch of salt. Simmer 8–12 minutes, mashing a bit, until saucy. Taste; add a tiny pinch of sugar only if needed.
5. Warm meatballs: Nestle meatballs into the sauce. Cover and simmer gently 6–8 minutes, turning once, until heated through.
6. Bake & finish: Scatter mozzarella over the top. Transfer skillet to the oven for 5–8 minutes until cheese melts and bubbles (broil 1–2 minutes if you want extra browning—watch closely). Add torn basil if using.
7. Winter spinach salad: Toss spinach and sliced cucumber with 1 Tbsp olive oil + 1 Tbsp vinegar, salt, and pepper.
8. Serve: Plate cheesy meatballs with sauce, roasted potatoes, and salad.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (on sale) 1 lb $5.99 (sale)
• Organic Yellow Potatoes 1 lb $2.49/lb
• Organic Green Cabbage 1/2 small head (about 3–4 cups shredded) $2.49/lb
• Organic Cucumber 1/2 cucumber $1.49
• Organic Jumbo Red Onions 1/4 onion (thin sliced) $2.49/lb
• Organic Garlic 1 clove $6.99/lb
• Lime (not listed) 1
• Tortillas (not listed) 6 small corn or flour tortillas
• Optional: sour cream or mayo (not listed) 2 Tbsp for creamy slaw
• Spices: chili powder or smoked paprika, cumin 1 tsp chili powder + 1/2 tsp cumin
• Oil, salt, pepper as needed

Instructions

1. Prep (oven + stove): Heat oven to 450°F. Bring a small pot of salted water to a boil for potatoes.
2. Smashed potatoes: Boil potatoes whole or halved (if large) 12–15 minutes until just tender. Drain, let steam-dry 2 minutes. On a sheet pan, drizzle with oil, then smash each potato with a mug/spatula. Season with salt, pepper, and a pinch of chili powder. Roast 18–22 minutes until crisp and browned.
3. Make slaw: Shred cabbage. Thin-slice cucumber and red onion. Toss with minced garlic, juice of 1/2 lime, 1 Tbsp oil, salt, and pepper. For creamy slaw, add 2 Tbsp sour cream/mayo + a splash of water to loosen. Chill while you cook fish.
4. Season fish: Pat rockfish dry. Cut into taco-sized strips. Season with salt, pepper, chili powder, and cumin; squeeze over remaining lime juice.
5. Cook fish (stove): Heat a large skillet over medium-high with 1 Tbsp oil. Sear fish 2–3 minutes per side (depending on thickness) until opaque and flaky. Don’t overcook—rockfish is delicate.
6. Warm tortillas: Warm directly over a burner flame (quickly) or in a dry skillet 20–30 seconds per side.
7. Assemble: Tortillas + rockfish + slaw. Serve with crispy smashed potatoes on the side.

Ingredients

• Kroger® Ground Pork (on sale) 12–16 oz (use the full 16 oz for heartier bowls) $3.99 (sale)
• Organic Baby Bok Choy 1 lb $3.99/lb
• Organic White Sweet Potatoes 1 lb $2.79/lb
• Organic Garlic 2 cloves $6.99/lb
• Organic Ginger Root 1-inch piece $5.99/lb
• Organic Long English Cucumber (optional garnish) 1/2 cucumber, thin sliced $3.99
• Soy sauce (not listed) 2 1/2 Tbsp
• Brown sugar or honey (not listed) 1–2 tsp
• Rice vinegar (not listed) 1 Tbsp
• Sesame oil (optional, not listed) 1 tsp
• Crushed red pepper or gochugaru (optional) to taste
• Neutral oil, salt, pepper as needed
• Optional: cooked rice (not required) If you want extra starch, add 1 cup cooked rice to split between 2

Instructions

1. Prep: Heat oven to 425°F. Peel (optional) and cut sweet potatoes into 3/4-inch cubes.
2. Roast sweet potatoes: Toss with 1–1 1/2 Tbsp oil, salt, and pepper. Roast 22–28 minutes, tossing once, until browned and tender.
3. Make quick sauce: In a small bowl, mix soy sauce, vinegar, sugar/honey, and sesame oil (if using).
4. Cook pork (stove): Mince garlic and grate ginger. Heat a skillet over medium-high with 1 Tbsp oil. Add pork, break up, and cook 6–8 minutes until browned. Add garlic and ginger; cook 30–60 seconds until fragrant. Pour in sauce and simmer 1–2 minutes until glossy. Add chili flakes to taste.
5. Bok choy: Slice bok choy (separate stems and leaves). Push pork to one side of the pan; add bok choy stems with a splash of water and a pinch of salt. Cover 2 minutes. Add leaves and cover 1 minute more until just wilted but still vibrant.
6. Serve: Divide bok choy between 2 bowls, top with saucy pork, and add roasted sweet potatoes on the side. Garnish with sliced cucumber if you like.