Careme Recipes

Ingredients

• Salmon Sockeye Fillet (Wild Caught Frozen) 12 oz (about 2 portions) $11.99 sale (1 lb)
• Brussels Sprouts 12 oz, halved $3.99/lb (seasonal)
• Yukon Gold Potatoes 12 oz, cut into 1-inch chunks $1.49/lb
• Fresh Organic Deep Red Grapefruit 1 grapefruit (you’ll use ~1/3 cup juice + some zest) $3.29 each
• Kroger® Whole Garlic Bulbs 2 cloves, minced $2.49 (5 ct)
• Olive oil 2 1/2 tbsp, divided
• Honey or brown sugar 1 1/2 tbsp
• Dijon mustard 1 tsp
• Soy sauce 1 tsp
• Salt 1 tsp, divided (to taste)
• Black pepper 1/2 tsp
• Optional: butter 1 tbsp (for finishing sauce)

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan with foil or parchment. Pat dry 12 oz sockeye salmon and keep chilled while you prep the veg.
2. Prep potatoes: Cut 12 oz Yukon gold potatoes into 1-inch chunks. Toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on one side of the sheet pan.
3. Prep Brussels sprouts: Halve 12 oz Brussels sprouts. Toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on the other side of the sheet pan, cut sides down where possible.
4. Roast veg: Roast 15 minutes at 425°F, then stir/flip the potatoes and sprouts for even browning.
5. Make glaze: While veg roast, zest a little grapefruit (about 1/2 tsp) and juice enough to get 1/3 cup. In a small saucepan, combine 1/3 cup grapefruit juice, 1 1/2 tbsp honey, 1 tsp Dijon, 1 tsp soy sauce, and 2 minced garlic cloves. Simmer 4–6 minutes until slightly syrupy.
6. Add salmon: After the veg have roasted 15 minutes and been stirred, push veg aside to make space. Rub salmon with 1/2 tbsp olive oil, season with a pinch of salt and pepper, and place skin-side down on the pan. Brush salmon with about half the grapefruit glaze.
7. Finish roasting: Roast 10–12 minutes more (until salmon flakes easily and hits ~125–130°F for medium). If sprouts need more color, leave them an extra 2–3 minutes while salmon rests.
8. Finish sauce: Warm remaining glaze 30 seconds; optionally whisk in 1 tbsp butter off heat for gloss.
9. Serve: Plate salmon with roasted Brussels sprouts and potatoes, and drizzle with the remaining grapefruit glaze. Add an extra pinch of grapefruit zest if you like it extra aromatic.

Ingredients

• Certified Angus Beef Boneless Flank Steak 12 oz flank steak $12.99 sale (1 lb)
• Spice World™ Fresh Peeled Ginger Bag 1 tbsp grated ginger $3.99 (7 oz)
• Kroger® Whole Garlic Bulbs 2 cloves, grated/minced $2.49 (5 ct)
• Fresh Large Green Bell Pepper 1 pepper, sliced $0.99 each
• Organic Jumbo Yellow Onions 1 medium onion, thinly sliced $2.19/lb (if buying organic)
• Fresh Jalapeno Peppers 1 jalapeño, thinly sliced (optional) $1.99/lb
• Fresh Organic Limes - Each 1 lime $1.29 each
• Soy sauce 2 tbsp
• Brown sugar or honey 1 tbsp
• Rice vinegar (or any vinegar) 1 tbsp
• Neutral oil (canola/avocado) 1 1/2 tbsp, divided
• Toasted sesame oil (optional) 1 tsp
• Tortillas or cooked rice 4 small tortillas OR 1 cup cooked rice
• Optional: Baby Spring Mix 2 handfuls for serving $3.00 sale (5 oz)

Instructions

1. Prep steak: Pat dry 12 oz flank steak. Slice it thinly against the grain (easier if it’s very cold) or leave whole and slice after cooking—either works.
2. Marinate: In a bowl, whisk 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp rice vinegar, 1 tbsp grated ginger, 2 grated/minced garlic cloves, 1 tsp sesame oil (optional), and 1/2 tbsp neutral oil. Add flank steak and toss. Let sit 10–20 minutes while you prep veg.
3. Prep veg: Slice 1 green bell pepper and 1 medium onion into thin strips. Slice 1 jalapeño (optional). Cut 1 lime into wedges.
4. Sear steak (stove): Heat a large skillet or cast-iron pan over high heat until very hot. Add 1 tbsp neutral oil. If cooking steak whole: sear 3–4 minutes per side for medium-rare, then rest 5 minutes and slice thin. If cooking sliced steak: stir-fry 2–3 minutes until browned, then remove to a plate.
5. Char veg: In the same pan, add the sliced onion, pepper, and jalapeño (if using). Cook 6–8 minutes, tossing, until blistered and tender-crisp. If pan is dry, add a small splash of oil or water.
6. Combine: Return steak (and any juices) to the pan with the veg. Squeeze in juice from 1/2 lime and toss 30 seconds.
7. Serve: Pile into 4 warm tortillas (or over 1 cup cooked rice). Finish with remaining lime wedges. Optional: add 2 handfuls spring mix for crunch and freshness.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless 1 lb pork loin (or pork tenderloin if preferred) $2.99 sale (1 lb)
• Simple Truth Organic® Fat Free Free Range Chicken Broth 2 1/2 cups broth $1.99 sale (32 oz)
• Carrots 2 medium carrots, sliced (about 6 oz) $1.69/lb
• Celery Hearts 2 ribs celery, sliced (about 4 oz) $3.79 (16 oz)
• Organic Jumbo Yellow Onions 1/2 medium onion, sliced $2.19/lb
• Kroger® Whole Garlic Bulbs 2 cloves, smashed $2.49 (5 ct)
• Russet Potato 2 medium russets (about 12–14 oz) for mash (optional side) $1.19/lb
• Cauliflower 1/2 head cauliflower (about 10–12 oz) as an optional veg side $2.49/lb
• Organic Italian Parsley 2 tbsp chopped (optional but great) $2.49 each
• Olive oil or butter 1 tbsp (for mash or finishing)
• Salt 1 tsp, to taste
• Black pepper 1/2 tsp
• Dried thyme or rosemary (optional) 1/2 tsp

Instructions

1. Prep pork: Pat dry 1 lb pork loin. Season all over with 1 tsp salt and 1/2 tsp black pepper. (Optional: add 1/2 tsp dried thyme/rosemary.)
2. Prep vegetables: Slice 2 medium carrots (about 6 oz), slice 2 celery ribs (about 4 oz), and slice 1/2 medium onion. Smash 2 garlic cloves.
3. Load slow cooker: Add sliced carrots, celery, onion, and smashed garlic to the slow cooker. Place the seasoned pork loin on top. Pour in 2 1/2 cups chicken broth.
4. Cook (slow cooker): Cover and cook on LOW 4–5 hours (or HIGH 2–3 hours) until pork is tender and reaches 145°F+ (it will usually go a bit higher in the slow cooker and shred/slice easily).
5. Make a side (choose one): - Mashed potatoes (stove): Peel and cube 12–14 oz russet potatoes. Simmer in salted water 12–15 minutes until very tender. Drain, mash with 1 tbsp butter or olive oil and a splash of broth from the cooker; season to taste. - Roasted cauliflower (oven): Heat oven to 425°F. Toss 10–12 oz cauliflower florets with 1 tbsp olive oil, salt, and pepper. Roast 18–22 minutes until browned.
6. Finish pork: Remove pork to a cutting board and rest 5 minutes. Slice or gently pull into chunks. Taste the broth and adjust salt/pepper. Stir in 2 tbsp chopped parsley if using.
7. Serve: Spoon pork and vegetables with some broth over mashed potatoes (or alongside roasted cauliflower). Drizzle a tiny bit of olive oil on top if you want extra richness.