Careme Recipes

Ingredients

• Boneless skinless chicken thighs 1 lb $4.49
• Bok choy 1 lb, ends trimmed, leaves separated, stems sliced and leaves cut into large pieces $2.77
• Green cabbage 1 lb, about 1/2 small head, thinly shredded $0.59
• Kroger® Sliced White Mushrooms 8 oz $2.00
• Green onions 1 bunch, sliced thin $1.29
• Organic Ginger Root 1 2-inch piece, peeled and finely grated $3.77
• Garlic 3 cloves, minced $0.69
• Jumbo yellow onion 1 small, thinly sliced $0.99
• Pantry: jasmine or long-grain rice 1 cup dry
• Pantry: low-sodium soy sauce 3 tablespoons
• Pantry: rice vinegar 1 tablespoon
• Pantry: honey or brown sugar 1 tablespoon
• Pantry: cornstarch 2 teaspoons
• Pantry: neutral oil 2 tablespoons
• Pantry: black pepper to taste
• Pantry: toasted sesame oil 1 teaspoon, optional

Instructions

1. Rinse 1 cup dry jasmine or long-grain rice until the water runs mostly clear. Cook the 1 cup rice according to package directions, then fluff and hold warm.
2. Trim 1 pound bok choy. Slice the pale stems into bite-size pieces and keep them separate from the leafy tops. Thinly shred 1 pound green cabbage. Slice 1 small yellow onion thinly, slice 1 bunch green onions, mince 3 garlic cloves, and grate a 2-inch piece of ginger. If using whole mushrooms, slice 8 ounces mushrooms.
3. Pat 1 pound boneless skinless chicken thighs dry and cut into 1-inch pieces. In a bowl, toss the chicken with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a few grinds of black pepper.
4. In a small cup, stir together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey or brown sugar, 1 teaspoon cornstarch, 3 tablespoons water, and 1 teaspoon toasted sesame oil if using.
5. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil. Spread in the chicken and cook for 4 to 5 minutes, turning once or twice, until browned and just cooked through. Transfer the chicken to a plate.
6. Add the remaining 1 tablespoon neutral oil to the pan. Add the sliced yellow onion, bok choy stems, and mushrooms. Stir-fry for 3 minutes until the mushrooms soften and the onion begins to turn translucent.
7. Add the grated ginger, minced garlic, and shredded cabbage. Stir-fry for 2 minutes until fragrant and the cabbage starts to wilt but still keeps some bite. Add the bok choy leaves and half the sliced green onions.
8. Return the chicken to the pan. Pour in the soy sauce mixture and toss for 1 to 2 minutes until the sauce turns glossy and lightly coats the chicken and vegetables.
9. Taste and adjust with black pepper or a splash more soy sauce if needed. The vegetables should stay vibrant, with green bok choy, pale cabbage ribbons, and browned mushrooms for contrast.
10. Plate the warm rice in shallow bowls. Spoon the chicken and vegetables over and slightly to one side so the rice stays visible. Scatter the remaining green onions on top for a fresh finish. Serve immediately.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.49
• Cauliflower 1 lb, cut into florets $1.79
• Fresh Large Green Bell Pepper 1, cut into strips $0.99
• Fresh Roma Tomato 1 lb, chopped $1.49
• Kroger® Sliced Baby Bella Mushrooms 8 oz $2.50
• Jumbo White Onions 1 small, sliced $0.99
• Garlic 4 cloves, sliced $0.69
• Parsley 2 tablespoons chopped, plus more for garnish $1.29
• Simple Truth Organic® Oregano 1 teaspoon chopped, or 1/2 teaspoon dried pantry oregano $2.49
• Pompeii® Lemon Juice 1 tablespoon $2.50
• Pantry: olive oil 3 tablespoons
• Pantry: kosher salt to taste
• Pantry: black pepper to taste
• Pantry: smoked paprika 1 teaspoon
• Pantry: chicken broth or water 1/2 cup

Instructions

1. Heat the oven to 425°F. Cut 1 pound cauliflower into bite-size florets. Toss the cauliflower with 1 tablespoon olive oil, salt, black pepper, and 1/2 teaspoon smoked paprika. Spread on a sheet pan and roast for 22 to 25 minutes, turning once, until browned on the edges and tender.
2. While the cauliflower roasts, trim 1 pound pork tenderloin and cut it into 6 to 8 thick medallions. Pat dry and season with salt, black pepper, and the remaining 1/2 teaspoon smoked paprika.
3. Slice 1 small white onion, slice 4 garlic cloves, cut 1 green bell pepper into strips, chop 1 pound Roma tomatoes, chop 2 tablespoons parsley, and slice 8 ounces baby bella mushrooms.
4. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Add the pork medallions and sear for about 2 minutes per side until nicely browned but not fully cooked through. Transfer the pork to a plate.
5. Lower the heat to medium. Add 1 tablespoon olive oil to the same skillet, then add the sliced onion, green bell pepper, and mushrooms. Cook for 5 to 6 minutes until the vegetables soften and the mushrooms release their moisture.
6. Add the sliced garlic and 1 teaspoon chopped fresh oregano. Stir for 30 seconds. Add the chopped tomatoes, 1/2 cup chicken broth or water, and 1 tablespoon lemon juice. Simmer for 4 to 5 minutes until the tomatoes begin to collapse into a light sauce.
7. Nestle the seared pork medallions back into the skillet. Spoon some sauce over the top. Transfer the skillet to the oven and roast for 8 to 10 minutes, until the pork reaches just cooked through.
8. Remove the skillet from the oven and rest the pork in the sauce for 3 minutes. Stir 2 tablespoons chopped parsley into the sauce and taste for salt and pepper.
9. For plating, spoon the tomato-pepper-mushroom sauce onto each plate first. Lean the pork medallions slightly over the sauce. Add a pile of roasted cauliflower to the side so the caramelized florets stay crisp. Finish with extra parsley for green contrast.

Ingredients

• Swordfish Steak Wild Caught 1 lb $8.99
• Green Asparagus 1 lb, trimmed and cut into 2-inch pieces $1.99
• Yukon Gold Potatoes 1 lb, cut into 3/4-inch cubes $1.29
• Fresh On the Vine Red Tomatoes by the Bunch 1 lb, cut into wedges $1.99
• Shallots 1 small, thinly sliced $3.99
• Parsley 2 tablespoons chopped $1.29
• Pompeii® Lemon Juice 2 tablespoons $2.50
• Garlic 2 cloves, minced $0.69
• Pantry: olive oil 3 tablespoons
• Pantry: butter 1 tablespoon
• Pantry: kosher salt to taste
• Pantry: black pepper to taste
• Pantry: crushed red pepper flakes pinch, optional

Instructions

1. Bring a pot of salted water to a boil. Cut 1 pound Yukon Gold potatoes into 3/4-inch cubes and simmer them for 8 minutes until just tender on the outside but not falling apart. Drain well and let the steam dry off.
2. While the potatoes cook, trim 1 pound asparagus and cut into 2-inch pieces. Cut 1 pound on-the-vine tomatoes into wedges. Thinly slice 1 small shallot, mince 2 garlic cloves, and chop 2 tablespoons parsley.
3. Pat 1 pound swordfish dry. Cut into 2 equal portions if needed. Season both sides with salt and black pepper.
4. Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Add the drained potatoes and cook for 6 to 8 minutes, turning occasionally, until golden and crisp on several sides.
5. Add the sliced shallot to the potatoes and cook 1 minute. Add the asparagus and cook 2 to 3 minutes until bright green and just tender-crisp. Add the tomato wedges, half the minced garlic, a pinch of red pepper flakes if using, salt, and pepper. Cook 1 to 2 minutes more, just until the tomatoes soften slightly but still hold shape. Transfer the warm hash to a plate and keep loosely covered.
6. Wipe out the skillet if needed and return it to medium-high heat. Add 1 tablespoon olive oil. Lay in the swordfish and sear for about 3 to 4 minutes on the first side, until deeply golden.
7. Flip the swordfish and add 1 tablespoon butter, the remaining 1 tablespoon olive oil, and the remaining minced garlic. Cook 2 to 3 minutes more, basting with the foaming butter and oil, until the fish is just cooked through and still moist in the center.
8. Turn off the heat and add 2 tablespoons lemon juice and 2 tablespoons chopped parsley to the pan. Spoon the lemon-herb pan juices over the fish.
9. For plating, mound the asparagus-potato-tomato hash slightly off-center on each plate. Set the swordfish on top or just alongside so the seared crust stays visible. Spoon over the lemon-parsley juices and finish with a little extra parsley for a fresh green accent.