Careme Recipes

Ingredients

• Kroger® Cook In Bag Kansas City Style BBQ St. Louis Style Pork Spareribs 1 lb (entire package) $3.39 sale (1 lb)
• Brussels sprouts 12 oz, trimmed and halved $3.50 sale (1 lb)
• Red potatoes 12 oz (about 3–4 small), scrubbed $1.69 (1 lb)
• Garlic 2 cloves, minced (or 1 tsp garlic paste) $0.75
• Olive oil 2 tbsp, divided
• Butter 1 tbsp
• Apple cider vinegar 1 tsp
• Smoked paprika 1/2 tsp
• Kosher salt 1/2 tsp, plus more to taste
• Black pepper 1/2 tsp

Instructions

1. Prep: Heat oven to 400°F. Line a sheet pan with foil for easy cleanup.
2. Prep: Scrub 12 oz red potatoes and cut any larger ones in half. Trim 12 oz Brussels sprouts and slice them in half through the stem end. Mince 2 garlic cloves.
3. Roast potatoes: Toss the 12 oz potatoes with 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/2 tsp black pepper. Spread on one side of the sheet pan, cut-sides down when possible. Roast at 400°F for 20 minutes.
4. Add sprouts: Toss the 12 oz Brussels sprouts with 1 tbsp olive oil, 1/2 tsp smoked paprika, and a pinch of salt. Add to the other side of the sheet pan. Roast potatoes + sprouts for 18–22 minutes more, until sprouts are browned at the edges and potatoes are tender when pierced.
5. Bake ribs: While veggies roast, place the 1 lb cook-in-bag pork spareribs (in its bag, per package directions) on a separate small baking sheet. Bake in the same 400°F oven for the time listed on the package (typically ~35–45 minutes).
6. Finish potatoes: When potatoes are tender, lightly smash them with the bottom of a mug. Dot with 1 tbsp butter, sprinkle the minced garlic over, and return to the oven for 3 minutes to mellow the garlic.
7. Brighten + serve: Toss Brussels sprouts with 1 tsp apple cider vinegar. Slice ribs and serve with smashed potatoes and Brussels sprouts.

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Thighs Griller Pack 1 lb, cut into 1-inch pieces $4.49 sale (1 lb)
• Organic Bok Choy 8 oz, chopped (stems and leaves separated) $4.49 (1 lb)
• Broccoli crown 8 oz florets, bite-size $2.29 sale (1 lb)
• Ginger root 1 tbsp, grated $3.99/lb (or similar)
• Garlic 2 cloves, minced $0.75
• Neutral oil (avocado/canola) 2 tbsp
• Soy sauce 2 tbsp
• Honey or brown sugar 1 tbsp
• Rice vinegar 1 tbsp
• Cornstarch 1 tsp
• Water 1/4 cup
• Cooked rice (or noodles) 1 cup cooked rice per person (about 2 cups cooked total)

Instructions

1. Prep: Cook rice (about 2 cups cooked total) and keep warm. Cut 1 lb chicken thighs into 1-inch pieces. Chop 8 oz bok choy, separating stems from leaves. Cut 8 oz broccoli into bite-size florets. Mince 2 garlic cloves and grate 1 tbsp ginger.
2. Make quick teriyaki: In a small bowl whisk 2 tbsp soy sauce, 1 tbsp honey (or brown sugar), 1 tbsp rice vinegar, 1 tsp cornstarch, and 1/4 cup water until smooth.
3. Sear chicken: Heat 1 tbsp neutral oil in a large skillet or wok over medium-high. Add the 1 lb chicken pieces in a single layer, sprinkle with a pinch of salt, and cook 4–5 minutes, turning, until browned and nearly cooked through.
4. Aromatics + veg: Push chicken to one side. Add 1 tbsp neutral oil, then add the minced garlic (2 cloves) and grated ginger (1 tbsp) for 20 seconds. Add bok choy stems (from the 8 oz) and 8 oz broccoli florets; stir-fry 3–4 minutes until bright and crisp-tender.
5. Sauce + bok choy leaves: Pour in the teriyaki mixture. Add bok choy leaves and toss 1–2 minutes until wilted and the sauce turns glossy and coats everything. If too thick, add 1–2 tbsp water; if too thin, simmer 1 minute longer.
6. Serve: Spoon over warm rice (about 1 cup cooked per person).

Ingredients

• Fresh Atlantic Whole Salmon Fillet Farm Raised (sustainably sourced) 12 oz salmon (2 portions of ~6 oz) $8.99 sale (1 lb)
• Green asparagus 8 oz, trimmed $2.99 sale (1 lb)
• Green cabbage 3 cups, thinly sliced (about 8 oz) $0.99 (1 lb)
• Fresh Large D'Anjou Pear - Each 1 pear, thinly sliced $1.99 sale
• Medium Fresh Navel Orange - Each 1 orange (zest + 3 tbsp juice)
• Fresh Organic Lemon - Each 1/2 lemon (1 tbsp juice) $1.29
• Olive oil 3 tbsp, divided
• Dijon mustard 1 tsp
• Honey 2 tsp
• Kosher salt 3/4 tsp, divided
• Black pepper 1/2 tsp, divided
• Red pepper flakes (optional) Pinch

Instructions

1. Prep: Heat grill to medium-high (about 400–450°F). Pat 12 oz salmon dry and cut into 2 portions (~6 oz each). Trim 8 oz asparagus. Thinly slice 3 cups green cabbage (about 8 oz) and thinly slice 1 D’Anjou pear. Zest the orange and squeeze 3 tbsp orange juice; squeeze 1 tbsp lemon juice (about 1/2 lemon).
2. Make citrus glaze: In a small bowl whisk 3 tbsp orange juice, 1 tbsp lemon juice, 1 tsp Dijon, 2 tsp honey, 1 tsp orange zest, 1 tbsp olive oil, 1/4 tsp kosher salt, 1/4 tsp black pepper, and a pinch of red pepper flakes (optional).
3. Season salmon: Brush salmon with 1 tsp olive oil and season with 1/4 tsp kosher salt and 1/4 tsp black pepper. Reserve half the glaze for serving (don’t reuse glaze that touched raw fish).
4. Grill salmon: Oil grill grates. Grill salmon skin-side down (if skin-on) 4–6 minutes with lid closed. Flip carefully and grill 1–3 minutes more, until it flakes easily and reaches your preferred doneness. Brush with some of the glaze during the last 1–2 minutes.
5. Cook asparagus (stove): While salmon grills, heat a skillet over medium-high with 1 tsp olive oil. Add 8 oz asparagus, 2 tbsp water, and a pinch of salt. Cover and steam-sauté 3–4 minutes until crisp-tender; uncover to evaporate water, then season with a pinch of pepper.
6. Make slaw: In a bowl toss 3 cups sliced cabbage and the sliced pear with 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Add a spoon of the reserved glaze (1–2 tbsp) to lightly dress it (keep it bright, not soggy).
7. Serve: Plate grilled salmon with asparagus and cabbage-pear slaw. Drizzle remaining reserved glaze over the salmon at the table.