Careme Recipes

Ingredients

• Fresh Steelhead Trout Fillet 12 oz (about 3/4 lb), skin-on $11.99/lb
• Brussels Sprouts 12 oz, trimmed and halved $2.99/lb
• Fresh Medium Ripe Avocado 1 avocado, diced $1.00 each
• Cucumber 1 cucumber, thinly sliced (or half-moons) $0.79 each
• Kroger® Fresh Lemons Bag 1 lemon (zest + 2 Tbsp juice) $4.99 (2 lb bag)
• Kroger® Fresh Navel Oranges Bag 1 orange (zest + 3 Tbsp juice) $6.99 (4 lb bag)
• Green Onions 2 green onions, thinly sliced $1.29 each
• Garlic (bulb) 2 cloves, finely grated or minced $0.69 each
• Olive oil 3 Tbsp (divided)
• Honey 1 Tbsp
• Dijon mustard 1 tsp
• Salt and black pepper to taste
• Red pepper flakes (optional) pinch
• Chateau Ste. Michelle Dry Riesling Washington White Wine 1 x 750 ml (serves 2) $7.99

Instructions

1. Prep the oven and pans: Heat oven to 425°F. Line a sheet pan (or lightly oil it).
2. Prep the Brussels sprouts: Trim and halve 12 oz Brussels sprouts. Toss with 1 1/2 Tbsp olive oil, 1/2 tsp salt, and black pepper. Spread cut-side down on the sheet pan.
3. Start roasting: Roast Brussels sprouts at 425°F for 18 minutes.
4. Make the citrus-honey glaze: In a small bowl, whisk 3 Tbsp orange juice, 2 Tbsp lemon juice, 1 tsp Dijon, 1 Tbsp honey, 1 grated garlic clove, and a pinch of red pepper flakes (optional).
5. Season the fish: Pat 12 oz steelhead dry. Rub skin side with a little oil. Season flesh with 1/2 tsp salt and pepper. Zest a little lemon and orange over the fish (save a pinch of zest for the salad if you like).
6. Add fish to the pan: After Brussels have roasted 18 minutes, stir/flip them. Push sprouts to one side and place the steelhead on the other side, skin-side down.
7. Glaze and roast: Brush half the glaze over the steelhead. Roast 8–10 minutes more, until the fish flakes easily and the sprouts are deeply browned (steelhead usually lands around 125–135°F for medium).
8. Finish glaze: In a small skillet or microwave-safe cup, warm remaining glaze 30–45 seconds until slightly syrupy (don’t boil hard). Brush over fish right before serving.
9. Make the avocado-cucumber salad: Combine 1 thinly sliced cucumber, 1 diced avocado, 2 sliced green onions, 1 1/2 Tbsp olive oil, 1 Tbsp lemon juice, and a pinch of salt and pepper. Toss gently.
10. Serve: Plate steelhead with roasted Brussels sprouts and the avocado-cucumber salad. Add extra citrus zest on top if you want it extra fragrant.

Ingredients

• Kroger® Boneless Natural Fresh Pork Sirloins 2 Piece 12–14 oz (about 2 small chops) $2.49/lb (sale)
• Parsnips Bulk 12 oz, peeled and cut into 1/2-inch wedges $2.99/lb
• Organic Rainbow Chard 8–10 oz, stems sliced and leaves roughly chopped $2.99 (16 oz)
• Kroger® Yellow Onion 3 lb Bag 1 small onion, thinly sliced $2.29 (3 lb bag)
• Large Fuji Apple – Each (or any apple) 1 apple, cored and thinly sliced $1.99/lb
• Garlic (bulb) 2 cloves, minced $0.69 each
• Kroger® Fresh Lemons Bag 1/2 lemon (about 1 Tbsp juice) $4.99 (2 lb bag)
• Kroger® Fat Free Reduced Sodium Beef Broth (or beef broth) 1/2 cup $1.59
• Olive oil 2 1/2 Tbsp (divided)
• Butter (optional but great) 1 Tbsp
• Thyme (optional) 1 tsp leaves or 2–3 sprigs $2.49 (0.5 oz)
• Salt and black pepper to taste
• Barton & Guestier Vouvray Les Petites Parcelles Chenin Blanc French White Wine 1 x 750 ml $13.99

Instructions

1. Prep the oven: Heat oven to 425°F. Line a sheet pan.
2. Roast the parsnips: Toss 12 oz parsnip wedges with 1 1/2 Tbsp olive oil, 1/2 tsp salt, and pepper. Roast 25–30 minutes, flipping halfway, until browned and tender.
3. Prep the pork: Pat 12–14 oz pork sirloin chops dry. Season both sides with 3/4 tsp salt and pepper.
4. Sear the pork (stove): Heat 1 Tbsp olive oil in a large skillet over medium-high. Sear pork 3–4 minutes per side until well browned (it may not be fully cooked yet). Transfer to a plate.
5. Build the apple-onion sauce: Lower heat to medium. Add 1 Tbsp butter (or 1 tsp oil) to the same skillet. Add 1 thinly sliced small onion and cook 4 minutes, scraping browned bits. Add 2 minced garlic cloves and cook 30 seconds.
6. Add apples + simmer: Add 1 thinly sliced apple, 1 tsp thyme leaves (or 2–3 sprigs), and 1/2 cup broth. Simmer 3 minutes to soften apples slightly.
7. Finish the pork in the sauce: Return pork and any juices to the skillet. Cover and simmer gently 4–7 minutes, flipping once, until pork reaches 145°F and rests juicy. Squeeze in about 1 Tbsp lemon juice and taste for salt/pepper.
8. Quick wilt the chard: While pork finishes, in a second skillet (or push sauce to one side if your skillet is roomy), heat 1 tsp olive oil. Add sliced chard stems first and cook 2 minutes. Add chopped chard leaves with a pinch of salt and a splash of water; cover 1 minute, then toss until just wilted (2–3 minutes total).
9. Serve: Plate parsnips, wilted chard, and pork. Spoon apple-onion pan sauce over the pork and around the plate.

Ingredients

• Kroger® Beef Shaved Steak BIG DEAL! 1/2 lb (about 8 oz) shaved steak $12.99 (1.5 lb)
• Fresh Poblano Peppers 1 poblano, thinly sliced $3.49/lb
• Kroger® Mini Sweet Peppers 6–8 mini sweet peppers, sliced into rings $6.00 (32 oz)
• Jumbo White Onions 1/2 large onion, thinly sliced $0.99/lb
• Kroger® Romaine Lettuce Hearts BIG Deal! 6–8 romaine leaves (from hearts), washed and dried $6.00 (36 oz)
• Fresh Medium Ripe Avocado 1 avocado, sliced $1.00 each
• Fresh Tomatillo 3 tomatillos, husked and diced (or thin-sliced) $2.99/lb
• Cilantro (Organic Cilantro) a small handful, chopped (optional) $1.69
• Kroger® Fresh Lemons Bag (or lime if you have) 1/2 lemon, cut into wedges $4.99 (2 lb bag)
• Olive oil 1 1/2 Tbsp
• Ground cumin 1 tsp
• Smoked paprika 1 tsp
• Chili flakes or chili powder to taste
• Salt and black pepper to taste

Instructions

1. Prep the veg: Thinly slice 1 poblano, slice 6–8 mini sweet peppers into rings, and thinly slice 1/2 large onion. Dice 3 tomatillos. Wash and dry 6–8 romaine leaves.
2. Season the beef: Toss 8 oz shaved steak with 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and black pepper.
3. Char the peppers and onion (stove): Heat 1 Tbsp olive oil in a large skillet over high heat. Add sliced poblano, sweet peppers, and onion with a pinch of salt. Cook 6–8 minutes, stirring occasionally, until browned and blistered. Transfer to a bowl.
4. Sear the shaved steak: Add remaining 1/2 Tbsp olive oil to the hot skillet. Add seasoned 8 oz shaved steak in a thin layer. Let it sear undisturbed 60–90 seconds, then toss and cook 1–2 minutes more until just cooked through.
5. Combine and finish: Return peppers/onion to the skillet with the beef. Add diced tomatillos and cook 1 minute to warm and lightly soften. Taste and adjust salt, pepper, and chili heat. Squeeze in juice from 1/2 lemon (start with 1–2 tsp, then add more to taste).
6. Assemble the lettuce wraps: Fill each romaine leaf with the beef-pepper mixture. Top with sliced avocado and chopped cilantro (optional). Serve immediately with extra lemon wedges.