Careme Recipes

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 1 lb $6.99/lb
• Green Cabbage 1 lb $0.59/lb
• Yukon Gold Potatoes 1 lb $1.29/lb
• Green Asparagus 1 lb $1.99/lb
• Jumbo Yellow Onions 1/2 lb $0.99/lb
• Garlic 2 cloves $0.69
• Parsley 1/2 bunch $1.29
• Fresh Organic Lemons - Each 1 lemon $0.99 each

Instructions

1. Preheat the oven to 425°F. Line a sheet pan or large roasting dish for easy cleanup. Pat dry 1 pound rockfish fillet and refrigerate while you prep the vegetables so the surface stays dry for better roasting.
2. Cut 1 pound Yukon Gold potatoes into 3/4-inch chunks. Cut 1 pound green cabbage into 2 thick wedges, keeping a little core attached so they hold together. Trim the woody ends from 1 pound asparagus. Slice 1/2 pound jumbo yellow onion into thin half-moons. Finely chop 2 garlic cloves and 1/2 bunch parsley. Zest and juice 1 lemon separately.
3. On the sheet pan, toss the 1 pound Yukon Gold potatoes and the sliced 1/2 pound yellow onion with oil, salt, and pepper. Spread them out and roast for 15 minutes.
4. Add the 2 cabbage wedges to the pan, brushing or drizzling them with a little oil and seasoning with salt and pepper. Return the pan to the oven for 10 minutes so the cabbage starts to caramelize and the potatoes develop crisp edges.
5. Push the vegetables slightly aside and add the 1 pound asparagus to the pan. Set the 1 pound rockfish fillet on an open section of the pan or on a second small pan if needed. Season the fish with salt, pepper, half the lemon zest, and a light drizzle of oil. Roast for 8 to 10 minutes, until the fish flakes easily and the asparagus is just tender but still bright green.
6. While the fish roasts, place a small skillet on the stove over medium heat. Add a little oil, then the chopped 2 garlic cloves and sliced roasted onion scooped from the tray if you like. Cook briefly for about 30 seconds until fragrant. Add the juice of 1 lemon and the remaining lemon zest, then stir in the chopped 1/2 bunch parsley. Let it bubble for 15 to 30 seconds into a loose, glossy sauce. Taste and season with salt and pepper.
7. To plate, spoon the roasted potatoes and onions slightly off-center on each plate. Lean a cabbage wedge against the potatoes, then place half of the roasted asparagus alongside for a strong green line of color. Set a piece of the roasted rockfish on top or just beside the vegetables so the fillet stays intact.
8. Spoon the warm lemon-parsley sauce over the fish and a little onto the cabbage. Finish with extra chopped parsley for a fresh green top note. Serve immediately while the potatoes are crisp and the fish is moist.

Ingredients

• Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs Griller Pack BIG DEAL! 1 lb $4.49/lb
• Bok Choy 1 lb $2.77/lb
• Kroger® Sliced White Mushrooms 8 oz $2.00
• Jumbo White Onions 1/2 lb $0.99/lb
• Organic Ginger Root 2-inch piece $3.77/lb
• Garlic 3 cloves $0.69
• Green Onions 1 bunch $1.29
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 1 cup from 32 oz carton $1.79

Instructions

1. Bring a pot of water to a boil for noodles or another quick-cooking starch you have at home. This recipe is written as a stovetop noodle bowl; cook enough noodles for 2 servings according to package directions, then drain and set aside. If you prefer, serve the chicken and vegetables over rice instead.
2. Cut 1 pound boneless skinless chicken thighs into bite-size strips. Separate 1 pound bok choy into stems and leaves, then slice the stems and roughly chop the leaves. Thinly slice 1/2 pound jumbo white onion. Thinly slice an 8-ounce pack of mushrooms if not already sliced. Peel and finely grate a 2-inch piece of ginger root. Finely chop 3 garlic cloves. Slice 1 bunch green onions, separating white and green parts.
3. Heat a large skillet or wok on the stove over medium-high heat with a tablespoon of oil. Add the 1 pound sliced chicken thighs, season with salt and pepper, and spread them out in one layer. Cook for 3 to 4 minutes undisturbed to build browning, then stir-fry until just cooked through, about 2 minutes more. Transfer the chicken to a plate.
4. Add a little more oil if needed, then add the sliced 1/2 pound onion, the white parts of the green onions, the grated 2-inch ginger piece, and the chopped 3 garlic cloves. Stir-fry for 1 minute until fragrant.
5. Add the 8 ounces sliced mushrooms and the sliced bok choy stems. Cook for 3 to 4 minutes, stirring often, until the mushrooms release their moisture and the onions soften. Add the chopped bok choy leaves and cook 1 minute more so they wilt but stay vivid green.
6. Pour in 1 cup chicken broth and let it simmer briskly for 2 to 3 minutes so the flavors concentrate. Season to taste with salt and pepper. Return the cooked chicken to the pan and toss until coated and hot. If you want a slightly saucier bowl, let it reduce just until glossy rather than dry.
7. Add the cooked noodles directly to the skillet and toss with the chicken and vegetables until evenly coated. If the mixture looks tight, splash in a little more broth or water so the noodles loosen and shine.
8. Twirl the noodles into shallow bowls using tongs. Arrange the chicken pieces on top, then mound the mushrooms and bok choy around and over the noodles so the green leaves and brown mushrooms stay visible. Sprinkle with the sliced green tops of the 1 bunch green onions for a fresh finish.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.49/lb
• Fresh Carrots 1 lb $1.29/lb
• Broccoli Crown 1 lb $2.29/lb
• Large Gala Apple - Each 1 apple $1.49/lb
• Jumbo Red Onions 1/2 lb $1.09/lb
• Garlic 2 cloves $0.69
• Parsley 1/4 bunch $1.29
• Pompeii® Lemon Juice 1 tablespoon $2.50

Instructions

1. Preheat the oven to 425°F. Set a large oven-safe skillet on the counter if you have one; otherwise use a stovetop skillet plus a sheet pan.
2. Peel 1 pound carrots and cut them on a sharp diagonal into long 1/2-inch pieces for better roasting and a more elegant look. Cut 1 pound broccoli crown into medium florets with some stem attached. Thinly slice 1/2 pound jumbo red onion, dividing it in half. Dice 1 Gala apple into small 1/4-inch cubes. Finely chop 2 garlic cloves and 1/4 bunch parsley.
3. Toss the 1 pound carrots and the 1 pound broccoli florets with oil, salt, and pepper on a sheet pan. Scatter half of the sliced 1/2 pound red onion over the vegetables. Roast for 20 to 25 minutes, turning once, until the carrots are tender and the broccoli is browned at the edges with a little char.
4. While the vegetables begin roasting, pat dry the 1 pound pork tenderloin. Season it all over with salt and pepper. Heat a skillet on the stove over medium-high heat with a little oil. Sear the pork tenderloin for 2 to 3 minutes per side until well browned all around.
5. Transfer the seared 1 pound pork tenderloin to the oven, either in the oven-safe skillet or on a small pan. Roast for 12 to 15 minutes, until the center reaches about 145°F. Remove it and rest for at least 5 minutes before slicing so the juices stay in the meat.
6. While the pork rests, place the skillet back on the stove over medium heat. Add the remaining half of the sliced red onion and cook for 2 minutes until lightly softened. Add the diced 1 Gala apple and cook 1 to 2 minutes more so it softens slightly but still keeps some shape and bite.
7. Add the chopped 2 garlic cloves to the skillet and stir for 20 seconds. Add 1 tablespoon lemon juice and a small splash of water, scraping up any browned pork bits from the pan. Cook briefly until the apples and onions look glossy, not mushy. Stir in the chopped 1/4 bunch parsley and season with salt and pepper. The relish should be bright, lightly sweet, and still textured.
8. Slice the rested pork tenderloin into medallions about 1/2 inch thick. Fan the slices across each plate. Arrange the roasted carrots in a neat pile to one side and the charred broccoli opposite for contrast in color and shape.
9. Spoon the warm apple-red onion relish over the pork, letting a little fall onto the plate for a restaurant-style finish. Sprinkle with any remaining parsley and serve right away.