Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99/lb (sale)
• Organic Russet Potatoes 1 lb, scrubbed $2.29/lb
• Kroger® Trimmed Green Beans 12 oz (about 3 cups) $6.00/32 oz
• Garlic 2 cloves, minced (or 1 clove if large) $1.50 each
• Shallots 1 small shallot, thinly sliced (optional but great) $4.49/lb
• Fresh lemons (bag) or 1 lemon 1/2 lemon for juice (about 1 Tbsp) $4.99/2 lb bag (or use 1 lemon)
• Fresh green onions 2, thinly sliced (optional garnish) $1.50 each

Instructions

1. Prep: Pat dry 1 lb pork tenderloin and trim any silverskin. Season all over with 1 tsp kosher salt (or 3/4 tsp fine salt) and 1/2 tsp black pepper. Mince 2 garlic cloves. If using, thinly slice 1 small shallot. Scrub 1 lb russet potatoes and cut into 1 1/2-inch chunks. Trim 12 oz green beans.
2. Cook potatoes: Put 1 lb potato chunks in a pot, cover with cold water by 1 inch, add 1/2 tsp salt. Bring to a boil, then simmer until very tender, 12–15 minutes. Drain well and return to the hot pot to steam-dry 1 minute.
3. Sauté green beans: While potatoes cook, heat 1 Tbsp oil in a large skillet over medium-high. Add 12 oz green beans and 2 Tbsp water, cover, and steam-sauté 4 minutes. Uncover, add 1 minced garlic clove (from the 2 cloves), season with a pinch of salt and pepper, and cook until crisp-tender and lightly blistered, 3–5 minutes more. Transfer beans to a plate.
4. Sear pork: Wipe out the skillet if needed. Heat 1 Tbsp oil over medium-high. Sear the 1 lb pork tenderloin, turning every 2–3 minutes, until well browned and the thickest part reaches 145°F, about 12–16 minutes total. Transfer pork to a plate and rest 5 minutes.
5. Make cider–mustard pan sauce: Reduce heat to medium. Add the sliced shallot (if using) and cook 1–2 minutes. Add remaining minced garlic clove and cook 30 seconds. Add 1/2 cup hard cider (or apple juice + splash of vinegar if you have it) and scrape up browned bits; simmer 2 minutes. Stir in 1 1/2 Tbsp Dijon mustard (pantry) and 1/2 lemon juice (about 1 Tbsp). Simmer 1 minute to thicken. Taste and adjust salt/pepper.
6. Smash potatoes: To the drained hot potatoes (1 lb), add 1 1/2 Tbsp butter or olive oil (pantry) and 2–4 Tbsp warm water or broth (optional). Smash with a masher until rustic-creamy. Season with salt and pepper to taste.
7. Serve: Slice the rested pork tenderloin. Spoon cider–mustard sauce over pork. Plate with smashed potatoes and green beans. Garnish with sliced green onions (optional).
8. Checklist: Stove method; protein + veg + starch; WA early-March friendly (potatoes, green beans; apples/cider vibe). Not similar to recent shrimp/sausage pasta, fajitas, curry, soups, or lemon-garlic seafood pastas.

Ingredients

• Rockfish Fillet (Wild Caught Fresh) 1 lb $6.99/lb (sale)
• Russet Potato 1 to 1 1/4 lb, cut into fries $1.29/lb (or $2.99/5 lb bag)
• Green Cabbage 1/2 lb (about 4 packed cups), thinly sliced $1.49/lb
• Carrots 1/2 lb (about 2 medium), grated or thinly sliced $1.69/lb
• Fresh lemons (bag) or 1 lemon 1 lemon (zest + 2 Tbsp juice) $4.99/2 lb bag (or use 1 lemon)
• Green Onions 2, thinly sliced (optional) $1.50 each

Instructions

1. Prep: Heat oven to 450°F. Line a sheet pan with foil and lightly oil it. Pat dry 1 lb rockfish and cut into 1-inch thick strips (about 3–4 inches long). Cut 1 to 1 1/4 lb russet potatoes into fries. Thinly slice 1/2 lb green cabbage. Grate 1/2 lb carrots. Zest and juice 1 lemon (you want ~2 Tbsp juice).
2. Start fries: Toss the cut fries (1–1 1/4 lb potatoes) with 1 1/2 Tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread on the sheet pan in a single layer. Bake 15 minutes.
3. Set up breading: In a bowl, mix 3/4 cup panko breadcrumbs (pantry) with 1 tsp paprika (pantry) and 1/2 tsp garlic powder (pantry). In a second bowl, beat 1 egg (pantry).
4. Bread fish: Season rockfish strips (1 lb) with 3/4 tsp salt and 1/4 tsp pepper. Dip each strip into beaten egg, then press into panko mixture to coat well.
5. Bake fish with fries: After fries bake 15 minutes, flip them. Push fries to one side. Place breaded rockfish on the other side. Lightly spray or drizzle fish with 1 tsp oil for better browning. Bake until fish is cooked through and fries are crisp, 12–15 minutes more (rockfish should flake and reach ~140–145°F).
6. Make lemon slaw: While fish bakes, toss 1/2 lb sliced green cabbage + 1/2 lb grated carrots with 2 Tbsp lemon juice, 1 tsp lemon zest, 1 1/2 Tbsp olive oil, 1/2 tsp salt, and black pepper to taste. Fold in 2 sliced green onions (optional).
7. Serve: Plate rockfish “sticks” with fries and lemon slaw. Add extra lemon wedges if you like more brightness.
8. Checklist: Oven method; protein + veg + starch; uses sale rockfish and seasonal WA winter cabbage/carrots/potatoes/citrus; avoids recent lemon-garlic seafood pastas and skillet seafood-heavy repeats by shifting to baked crispy fish + slaw + fries.

Ingredients

• Simple Truth® Natural Ground Lamb 1 lb $10.49/lb (sale)
• Carrots 1 lb, peeled and cut into 1/2-inch coins $1.69/lb
• Cucumber 1, diced $0.99 each
• Fresh Roma Tomato 2 medium (about 1/2 lb), diced $2.79/lb
• Garlic 2 cloves, grated/minced $1.50 each
• Organic Cilantro (or parsley) 1/2 bunch, chopped (use to taste) $1.99 each
• Fresh Organic Limes - Each (or lemon) 1 lime (or 1/2 lemon) $1.29 each

Instructions

1. Prep: Heat oven to 425°F. Peel and slice 1 lb carrots into 1/2-inch coins. Dice 1 cucumber. Dice 2 Roma tomatoes (about 1/2 lb). Mince or grate 2 garlic cloves. Chop 1/2 bunch cilantro (use more if you love it). Zest and juice 1 lime.
2. Roast carrots: Toss 1 lb carrots with 1 Tbsp oil, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp ground cumin (pantry). Spread on a sheet pan and roast until browned and tender, 20–25 minutes, tossing once halfway.
3. Mix salad: In a bowl, combine diced 1 cucumber + diced 2 Roma tomatoes + 2 Tbsp chopped cilantro. Dress with 1 1/2 Tbsp lime juice, 1 Tbsp olive oil, 1/2 tsp salt, and black pepper to taste. Set aside so it gets juicy.
4. Make lamb patties: In a bowl, mix 1 lb ground lamb with 1 minced/grated garlic clove (from the 2 cloves), 1 tsp ground cumin (pantry), 1/2 tsp smoked paprika (pantry), 1/2 tsp salt, and 1/4 tsp pepper. Form into 6 small patties (they cook faster and stay juicy).
5. Sear lamb: Heat a large skillet over medium-high. Add 1 tsp oil if the pan is dry. Sear patties 3–4 minutes per side until browned and cooked through (160°F) or to your preferred doneness (ground lamb is best cooked through). Transfer to a plate to rest 2 minutes.
6. Quick garlic pan drizzle (optional but big flavor): Lower heat to medium. Add remaining garlic clove (from the 2 cloves) to the lamb drippings and cook 20 seconds. Add 2 Tbsp water and scrape up browned bits. Turn off heat; stir in a squeeze of lime and 1 Tbsp chopped cilantro. Spoon over patties.
7. Serve: Plate lamb patties with roasted carrots and the cucumber–tomato salad. Spoon any salad juices over the carrots—delicious.
8. Checklist: Oven + stove methods; protein + veg; WA early-March seasonal-friendly (carrots, cabbage-family alternatives, citrus; cucumber/tomato are less seasonal but small amounts for freshness); avoids recent curry/soup/pasta/fajita/seafood patterns by featuring lamb patties and roast veg + fresh salad.