Careme Recipes

Ingredients

• Fresh Steelhead Trout Fillet (1 lb) 1 lb (for 2 portions) $8.99 sale (reg $13.99)
• Kroger® Fresh Lemons Bag (2 lb) 1 lemon (rest for later) $4.99
• Organic Kale (1 lb) 6–8 oz (about 4 packed cups), stems removed $2.99
• Organic Red Beets (1 lb) 2 medium beets (about 10–12 oz), peeled and cut into 3/4-inch cubes $3.99
• Jumbo Yellow Onions (1 lb) 1/2 onion, thinly sliced $1.29 sale
• Organic Garlic (1 lb) or Garlic (1 ct) 2 cloves, minced $6.99/lb or $1.50 each
• Olive oil 3 tbsp, divided
• Dijon mustard (pantry) 1 1/2 tsp
• Honey or maple syrup (pantry) 1 1/2 tsp
• Apple cider vinegar (pantry) 1 tbsp
• Salt and black pepper to taste
• Optional: crushed red pepper pinch

Instructions

1. Heat oven to 425°F. Line a sheet pan with foil or parchment.
2. Prep the beets: peel and cut 2 medium beets (about 10–12 oz) into 3/4-inch cubes. Toss beets with 1 tbsp olive oil, 1/4 tsp salt, and black pepper. Spread on the sheet pan.
3. Roast beets for 20 minutes at 425°F, stirring once halfway.
4. Prep the fish while beets start: pat dry 1 lb steelhead trout. Cut into 2 portions. Season with 1/2 tsp salt and black pepper. Thinly slice 1/2 lemon into rounds (save the rest for juice).
5. Make the glaze: in a small bowl mix 1 1/2 tsp Dijon, 1 1/2 tsp honey/maple, and 1 tbsp olive oil. Brush over the top of the steelhead. Lay lemon rounds on top.
6. Add fish to the pan: push beets to one side and place steelhead portions skin-side down (or where the skin would be). Roast 10–12 minutes more, until the thickest part flakes easily and hits ~125–130°F (medium) or 135°F (more done).
7. While fish roasts, sauté the greens: strip stems from 6–8 oz kale and chop. Thinly slice 1/2 yellow onion. Heat 1 tbsp olive oil in a skillet over medium. Add onion with a pinch of salt and cook 4 minutes. Add 2 minced garlic cloves and cook 30 seconds. Add kale plus 2 tbsp water; cover 2 minutes to steam, then uncover and cook 2–3 minutes until tender. Finish with 1 tbsp cider vinegar and black pepper (and a pinch of red pepper if using).
8. Serve: plate sautéed kale, spoon roasted beets over/alongside, and top with glazed steelhead. Squeeze a little reserved lemon juice over everything to brighten.

Ingredients

• Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs (1 lb) 1 lb (about 4 small thighs) $4.49 sale
• Organic Leeks (bunch, 2–3 leeks) 1 large leek, cleaned and thinly sliced $5.49
• Kroger® Whole Baby Bella Mushrooms (8 oz) 8 oz, sliced $3.69
• Yukon Gold Potatoes (1 lb) 1 lb, peeled (optional) and cut into 1-inch chunks $1.49
• Simple Truth Organic® Fat Free Free Range Chicken Broth (32 oz) 1/2 cup $1.99 sale
• Organic Garlic (1 lb) or Garlic (1 ct) 2 cloves, minced $6.99/lb or $1.50 each
• Olive oil 1 tbsp
• Butter (pantry) 2 tbsp, divided
• Milk or sour cream (pantry) 2–4 tbsp (for mash)
• Salt and black pepper to taste
• Optional: thyme or rosemary (pantry/dried) 1/2 tsp

Instructions

1. Prep the potatoes: cut 1 lb Yukon Gold potatoes into 1-inch chunks. Add to a pot, cover with cold water, add 1/2 tsp salt, and bring to a boil. Simmer 12–15 minutes until very tender.
2. Prep the leeks: slice 1 large leek thinly (white + light green). Rinse well in a bowl of water to remove grit; lift out and drain.
3. Prep the mushrooms: slice 8 oz baby bellas. Mince 2 garlic cloves.
4. Sear the chicken (stove method): pat dry 1 lb boneless skinless chicken thighs. Season both sides with 3/4 tsp salt and black pepper. Heat 1 tbsp olive oil in a skillet over medium-high. Add thighs and cook 5–6 minutes per side until deeply browned and cooked through (165°F). Transfer to a plate.
5. Cook the vegetables in the same skillet: reduce heat to medium, add 1 tbsp butter. Add sliced leeks with a pinch of salt; cook 4 minutes until soft. Add sliced mushrooms and cook 5–6 minutes until browned. Add minced garlic (and 1/2 tsp thyme/rosemary if using) and cook 30 seconds.
6. Make the pan sauce: add 1/2 cup chicken broth, scraping up browned bits. Simmer 2–3 minutes until slightly reduced. Stir in 1 tbsp butter to gloss the sauce. Taste and adjust salt/pepper.
7. Finish the mash: drain potatoes well. Mash with 1 tbsp butter and 2–4 tbsp milk (or a spoon of sour cream). Season with salt and pepper to taste.
8. Serve: spoon mashed potatoes onto plates, top with chicken thighs, and ladle leek-mushroom pan sauce over.

Ingredients

• Beef Choice Angus Tri Tip Roast (1 lb) 1 lb $10.99 sale (reg $13.99)
• Kroger® Romaine Lettuce Hearts (9 oz) or Hearts BIG Deal (36 oz) 1 pack (use 6–8 leaves) $3.99 or $6.00
• Organic Red Cabbage (1 lb) 2 cups shredded (about 6–8 oz) $2.49
• Carrots 1 medium carrot, shredded $1.69/lb
• Kroger® Fresh Lemons Bag (2 lb) 1 lemon (zest + juice) $4.99
• Kroger® Large Ripe Avocado 1 avocado, sliced $2.50 sale
• Jumbo Yellow Onions (1 lb) 1/4 onion, very thinly sliced $1.29 sale
• Olive oil 2 tbsp, divided
• Mayonnaise or Greek yogurt (pantry) 2 tbsp (for slaw)
• Dijon mustard (pantry) 1 tsp
• Honey (pantry) 1 tsp
• Garlic 1 clove, finely grated/minced $1.50 each (or from bulb)
• Salt and black pepper to taste
• Optional: smoked paprika or chili powder (pantry) 1/2 tsp

Instructions

1. Prep the slaw first (so it lightly pickles): shred 2 cups red cabbage and shred 1 medium carrot. Thinly slice 1/4 yellow onion. In a bowl whisk 2 tbsp mayo (or Greek yogurt), 1 tsp Dijon, 1 tsp honey, zest of 1 lemon, and 2 tbsp lemon juice. Season with 1/2 tsp salt and black pepper. Toss with cabbage/carrot/onion; set aside.
2. Prep the tri-tip: pat dry 1 lb tri-tip. Rub with 1 tbsp olive oil, 1 tsp salt, black pepper, and 1/2 tsp smoked paprika/chili powder (optional). Let sit 10 minutes while grill heats.
3. Grill method: preheat grill to medium-high (about 450°F). Grill tri-tip 6–8 minutes per side (12–16 minutes total), aiming for 125–130°F for medium-rare or 135–140°F for medium, depending on thickness. If it’s browning too fast, move to a cooler zone to finish.
4. Rest and slice: rest tri-tip 8–10 minutes. Slice thinly against the grain (this is key for tenderness).
5. Prep lettuce boats: separate 6–8 romaine leaves and pat dry. Slice 1 avocado.
6. Assemble: fill each romaine leaf with a spoonful of slaw, top with sliced tri-tip, and finish with avocado slices. Add an extra squeeze of lemon if you like it brighter.