Careme Recipes

Ingredients

• Choice Top Sirloin Beef Steak (1 steak, ~1 lb) 1 lb $14.99 (regular)
• Green Beans (fresh) 12 oz (about 3/4 of a 1 lb bag) $2.49 (regular)
• Simple Truth Organic® Gourmet Red Potatoes 12 oz (about half the 24 oz bag) $3.50 (sale)
• Fresh Organic Lemon - each 1 lemon $1.29 (regular)
• Parsley 1/2 bunch (about 1/4 cup chopped) $1.29 (regular)

Instructions

1. Prep: Heat oven to 450°F. Move a rack to the middle. Pat dry 1 lb top sirloin steak; season both sides with 1 1/4 tsp kosher salt and 1/2 tsp black pepper. Let sit at room temp while you prep veg.
2. Prep potatoes: Halve 12 oz red potatoes (or quarter if large). Toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper on a sheet pan.
3. Roast potatoes: Roast at 450°F for 20–25 minutes, tossing once halfway, until browned and tender.
4. Prep green beans: Trim 12 oz green beans. Mince 1 garlic clove (from pantry) if you have it (optional). Chop 1/4 cup parsley. Zest the 1 lemon and cut it in half.
5. Sear steak (stove): Heat a large skillet (cast iron ideal) over medium-high for 2 minutes. Add 1 tbsp neutral oil. Sear the 1 lb sirloin 3–5 minutes per side (depending on thickness) until well-browned and ~125–130°F for medium-rare (or ~135°F for medium).
6. Rest steak: Transfer steak to a plate and rest 8–10 minutes.
7. Cook green beans (stove): In the same skillet (wipe out excess fat if needed), add 1 tbsp water and the 12 oz green beans. Cover and steam 2 minutes, then uncover and sauté 3–5 minutes with a pinch of salt until crisp-tender. Add optional minced garlic for the last 30 seconds.
8. Make quick lemon-parsley pan sauce: Reduce heat to medium. Add 2 tbsp water (or broth if you have it) to the skillet and scrape up browned bits. Stir in 1 tsp lemon zest + 1 tbsp lemon juice + 1 tbsp butter (optional) + 2 tbsp chopped parsley. Taste and add a pinch of salt if needed.
9. Slice & serve: Slice the rested steak against the grain. Plate with roasted potatoes and green beans. Spoon lemon-parsley sauce over steak and squeeze a little extra lemon if you like.

Ingredients

• Kroger® Wild Caught Sea Scallops Frozen 12 oz (about 3/4 of the 16 oz bag) $19.99 (sale)
• Kroger® Sweet Baby Broccoli 10 oz (1 bag) $3.59 (regular)
• Kroger® Sliced Baby Bella Mushrooms 8 oz (1 package) $3.29 (regular)
• Organic Meyer Lemons 1 lemon $3.99 (regular)

Instructions

1. Prep scallops: Thaw 12 oz scallops (if frozen) by placing in a bowl of cold water for 10–15 minutes, then drain well. Pat very dry with paper towels. Season with 3/4 tsp kosher salt and 1/4 tsp black pepper.
2. Prep veg: Slice 8 oz mushrooms if not already sliced. Trim any tough ends from 10 oz baby broccoli. Zest 1 Meyer lemon and juice it (you’ll want ~2 tbsp juice). Mince 1 garlic clove (pantry) if you have it (optional but great).
3. Sear mushrooms (stove): Heat a large skillet over medium-high. Add 1 tbsp olive oil. Add the 8 oz mushrooms in an even layer and cook 5–7 minutes, stirring occasionally, until browned. Season with a pinch of salt. Push mushrooms to one side of the pan.
4. Cook broccoli (stove): Add 10 oz baby broccoli to the empty side with 2 tbsp water. Cover 2 minutes to steam, then uncover and sauté 2–3 minutes until bright and tender-crisp. Add optional minced garlic for the last 30 seconds, tossing into both mushrooms and broccoli.
5. Remove veg: Transfer mushrooms + broccoli to a plate; tent lightly to keep warm.
6. Sear scallops (stove): Wipe skillet dry. Return to high heat for 1 minute. Add 1 tbsp neutral oil. Place the 12 oz scallops in the pan with space between. Sear 1 1/2–2 minutes without moving until deep golden, then flip and sear 1–1 1/2 minutes more until just opaque (about 120–125°F).
7. Finish sauce: Turn heat off. Add 1 tsp Meyer lemon zest + 2 tbsp Meyer lemon juice + 1 tbsp butter (optional) and swirl to glaze scallops.
8. Serve: Plate scallops with the mushroom-broccoli mix. Spoon any lemony pan juices over everything.

Ingredients

• Kroger® Teriyaki Seasoned Pork Filet 1 pork filet (use ~1 lb of the package) $6.00 (sale)
• Green Asparagus 1 lb $2.99 (sale)
• Green Cabbage 1/2 small head (~3/4 lb) $0.99/lb (regular)
• Green Onions 1 bunch $1.39 (regular)
• Fresh Organic Limes - Each 1 lime $1.29 (regular)

Instructions

1. Prep grill: Heat grill to medium-high (about 450°F). Clean and oil grates.
2. Prep slaw: Thin-slice ~3 cups green cabbage (about 3/4 lb). Slice 3 green onions. Toss with 1 tbsp lime juice (from 1 lime), 1 tbsp olive oil, 1/2 tsp salt, and black pepper to taste. Set aside to soften while you grill.
3. Prep asparagus: Trim 1 lb asparagus (snap off woody ends). Toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper.
4. Prep pork: From the teriyaki pork filet package, use about 1 lb. Pat dry if very wet. If there’s a sauce packet, reserve a little for brushing at the end (avoid burning sugar early).
5. Grill pork: Grill the ~1 lb pork filet over medium-high heat for 12–18 minutes total, turning every 3–4 minutes, until the thickest part hits 145°F. If using teriyaki sauce, brush during the last 2–3 minutes only.
6. Rest pork: Transfer pork to a plate and rest 5 minutes.
7. Grill asparagus: While pork rests, grill the 1 lb asparagus 4–6 minutes total, turning once or twice, until lightly charred and tender-crisp. Finish with a squeeze of lime (optional).
8. Slice & serve: Slice pork into medallions. Serve with grilled asparagus and the cabbage-scallion slaw.