Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  12 oz, trimmed and cut into 1-inch medallions 8.29
• Fresh Tomatillo

  10 oz, husked, rinsed, and quartered 2.99
• Fresh Poblano Peppers

  1 medium, seeded and chopped 3.99
• Kroger® Yellow Onion 3 lb Bag

  1/2 medium onion, chopped 3.99
• Kroger® Whole Garlic Bulbs

  3 cloves, minced 2.49
• Organic Cilantro

  1/3 cup chopped, divided 2.50
• Green Cabbage

  2 cups thinly shredded 1.49
• Kroger® Radishes

  4 radishes, thinly sliced 1.99
• Mahatma Extra Long Grain White Rice, Uncooked Rice

  3/4 cup dry rice 13.99
• Fresh Organic Limes - Each

  1 lime, juiced 1.50
• Neutral oil

  1 1/2 tablespoons, divided
• Ground cumin

  1 teaspoon
• Dried oregano

  1/2 teaspoon
• Chicken broth or water

  3/4 cup
• Salt and black pepper

  to taste

Instructions

1. Cook the rice: combine 3/4 cup dry white rice, 1 1/2 cups water, and a pinch of salt in a small saucepan. Bring to a boil, cover, reduce heat to low, and cook 15–18 minutes. Remove from heat and let stand covered.
2. Meanwhile, prep the vegetables: quarter the tomatillos, chop the poblano and onion, mince the garlic, shred the cabbage, slice the radishes, chop the cilantro, and juice the lime.
3. Toss the shredded cabbage, sliced radishes, half the cilantro, half the lime juice, and a pinch of salt in a bowl. Set aside to lightly pickle while you cook the pork.
4. Season the pork medallions with salt, pepper, cumin, and oregano.
5. Heat 1 tablespoon neutral oil in a medium skillet over medium-high heat. Sear the pork for 2–3 minutes per side, until browned and just cooked through, about 145°F in the center. Transfer to a plate.
6. Reduce heat to medium and add the remaining 1/2 tablespoon oil. Add the onion and poblano and cook 4–5 minutes, until softened.
7. Add the garlic and cook for 30 seconds. Stir in the tomatillos and 3/4 cup chicken broth or water. Simmer 10–12 minutes, until the tomatillos collapse into a saucy consistency.
8. Return the pork and any juices to the skillet. Simmer 2–3 minutes to coat the pork and warm it through. Stir in the remaining cilantro and lime juice, then adjust salt and pepper.
9. Fluff the rice and divide it between two bowls. Spoon the pork and tomatillo-poblano sauce over the rice, then top with the cabbage-radish slaw.

Ingredients

• Whole Cooked Dungeness Crab

  1.5 to 2 lb whole crab, picked for about 6–8 oz meat 14.99
• Kroger® Jasmine Rice

  3 cups cooked rice, preferably chilled or day-old 14.49
• Green Asparagus

  8 oz, woody ends trimmed, cut into 1-inch pieces 2.77
• Kroger® Sugar Snap Peas

  4 oz, strings removed, sliced on a bias 3.99
• Ginger Root

  1 tablespoon finely grated 4.99
• Kroger® Whole Garlic Bulbs

  2 cloves, minced 2.49
• Green Top Red Radishes

  3 radishes, thinly sliced 1.99
• Organic Cilantro

  2 tablespoons chopped 2.50
• Large eggs

  2, beaten
• Neutral oil

  3 tablespoons, divided
• Soy sauce

  1 1/2 tablespoons, plus more to taste
• Toasted sesame oil

  1 teaspoon
• Rice vinegar or lime juice

  1 teaspoon
• Black pepper

  to taste

Instructions

1. Pick the crab meat from the cooked Dungeness crab, checking carefully for shell fragments. You should have about 6–8 oz crab meat. If using pre-picked crab meat, start with 8 oz and reduce total time by about 20 minutes.
2. Prep the vegetables and aromatics: trim and cut the asparagus, slice the snap peas, thinly slice the radishes, grate the ginger, mince the garlic, and chop the cilantro.
3. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil, then add the beaten eggs. Scramble just until softly set, then transfer to a plate.
4. Add 1 tablespoon neutral oil to the same skillet. Add the asparagus and snap peas with a pinch of salt and stir-fry for 2–3 minutes, until bright green and crisp-tender.
5. Add the remaining 1 tablespoon neutral oil, then stir in the ginger and garlic for 20–30 seconds until fragrant.
6. Add the 3 cups cooked rice, breaking up clumps with a spatula. Stir-fry 4–5 minutes, letting the rice get hot and lightly toasted in spots.
7. Fold in the crab meat and scrambled eggs. Add soy sauce, toasted sesame oil, rice vinegar or lime juice, and black pepper. Stir-fry 1–2 minutes, just until the crab is warmed through.
8. Taste and adjust with a little more soy sauce if needed. Serve topped with sliced radishes and chopped cilantro.

Ingredients

• Fresh Rockfish Fillet Pacific Caught

  12 oz, cut into 2-inch pieces 9.99
• Yukon Gold Potatoes

  12 oz, cut into 1/2-inch cubes 1.49
• Organic Leeks-Order by the Bunch

  1 medium leek, white and light green parts thinly sliced and well rinsed 5.49
• Kroger® Whole Baby Bella Mushrooms

  4 oz, sliced 3.69
• Organic Kale

  3 packed cups, stems removed, leaves chopped 2.99
• Simple Truth Organic® Thyme

  2 sprigs 2.79
• Kroger® Whole Garlic Bulbs

  2 cloves, minced 2.49
• FREE RANGE CHICKEN BROTH LOW SODIUM - SIMPLE TRUTH ORGANIC

  2 cups 3.29
• Fresh Organic Lemon - Each

  1/2 lemon, zested and juiced 2.00
• Olive oil

  1 tablespoon
• Milk or half-and-half

  3/4 cup
• Butter

  1 tablespoon
• All-purpose flour

  1 tablespoon
• Salt and black pepper

  to taste

Instructions

1. Prep everything first: cut 12 oz rockfish into 2-inch pieces, cube 12 oz Yukon gold potatoes into 1/2-inch pieces, thinly slice and rinse 1 leek, slice 4 oz mushrooms, chop 3 packed cups kale, mince 2 garlic cloves, and zest and juice 1/2 lemon.
2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium pot over medium heat. Add the sliced leek, sliced mushrooms, and a pinch of salt. Cook 6–7 minutes until softened and lightly golden.
3. Stir in the minced garlic and 1 tablespoon flour. Cook for 1 minute, stirring constantly, so the flour loses its raw taste.
4. Slowly stir in 2 cups low-sodium chicken broth, scraping up any browned bits. Add the cubed potatoes, 2 thyme sprigs, and black pepper. Bring to a simmer, cover partially, and cook 12–15 minutes until the potatoes are just tender.
5. Stir in 3/4 cup milk or half-and-half and the chopped kale. Simmer gently for 3–4 minutes until the kale softens; do not boil hard.
6. Season the rockfish pieces lightly with salt, then nestle them into the chowder. Cover and cook at a gentle simmer for 5–7 minutes, until the fish is opaque and flakes easily.
7. Remove the thyme sprigs. Stir in the lemon zest and a squeeze of lemon juice, then taste and adjust salt, pepper, and lemon.
8. Ladle the chowder into warm bowls, placing the rockfish pieces on top so they stay intact. Finish with extra black pepper and a small drizzle of olive oil if desired.