Careme Recipes

Ingredients

• Fresh Rockfish Fillet Pacific Caught 1 lb $6.99/lb sale
• Red Potatoes 1 lb $1.29/lb
• Green Cabbage 3/4 lb $1.49/lb
• Small Fuji Apple 1 each $0.99 each
• Jumbo Yellow Onion 1/2 lb $1.49/lb
• Garlic 2 cloves $1.50 each
• Parsley 2 tablespoons chopped $1.69 each
• Fresh Organic Lemon 1/2 lemon $1.69 each
• Pantry: olive oil, butter, salt, black pepper, paprika as needed

Instructions

1. Prep 1 lb Fresh Rockfish Fillet Pacific Caught ($6.99/lb sale) by patting it dry and cutting into 2 portions. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika. Set aside while the oven heats to 425°F.
2. Wash 1 lb Red Potatoes ($1.29/lb) and cut into large chunks. Cover with cold salted water in a pot, bring to a boil on the stove, and simmer 12 to 15 minutes until fork-tender.
3. While the potatoes cook, thinly slice 3/4 lb Green Cabbage ($1.49/lb), thinly slice 1/2 lb Jumbo Yellow Onion ($1.49/lb), dice 1 Small Fuji Apple ($0.99 each), mince 2 garlic cloves from 1 Garlic bulb ($1.50 each), chop 2 tablespoons Parsley ($1.69 each), and cut 1/2 Fresh Organic Lemon ($1.69 each) into wedges.
4. Heat 1 tablespoon olive oil in an oven-safe skillet or small roasting pan over medium heat. Add the 1/2 lb sliced onion and cook 3 minutes. Add the 3/4 lb sliced cabbage, diced Fuji apple, and minced garlic cloves with a pinch of salt and pepper. Cook 5 to 6 minutes until the cabbage starts to soften.
5. Push the cabbage mixture into an even bed. Lay the 2 seasoned rockfish portions on top. Drizzle the fish with 1 teaspoon olive oil and roast at 425°F for 10 to 12 minutes, until the fish flakes easily.
6. Drain the 1 lb cooked Red Potatoes well. Return them to the hot pot with 1 tablespoon butter, 1 tablespoon chopped Parsley, a squeeze of the 1/2 lemon, 1/4 teaspoon salt, and black pepper to taste. Lightly smash with a spoon or potato masher so they stay chunky.
7. Serve the roasted rockfish over the warm apple-cabbage mixture with the parsley smashed potatoes on the side. Finish with the remaining chopped parsley and extra lemon wedges from the 1/2 Fresh Organic Lemon. Pair with a lightly oaked Chardonnay or dry Riesling.

Ingredients

• Kroger Ground Pork 1 lb $3.99 sale
• Seoul Original Kimchi 1 cup $6.99
• Green Cabbage 3/4 lb $1.49/lb
• Kroger Whole White Mushrooms 8 oz $2.79/8 oz or $6.00/24 oz
• Jumbo Yellow Onion 1/2 lb $1.49/lb
• Ginger Root 1 tablespoon grated $4.99/lb
• Garlic 2 cloves $1.50 each
• Green Onions 2 stalks $1.50 each
• Red Potatoes 1 lb $1.29/lb
• Pantry: neutral oil, soy sauce, sesame oil if available, black pepper as needed

Instructions

1. Prep 1 lb Kroger Ground Pork ($3.99 sale). Thinly slice 8 oz Kroger Whole White Mushrooms ($2.79/8 oz), thinly slice 1/2 lb Jumbo Yellow Onion ($1.49/lb), shred 3/4 lb Green Cabbage ($1.49/lb), grate 1 tablespoon Ginger Root ($4.99/lb), mince 2 garlic cloves from 1 Garlic bulb ($1.50 each), chop 2 Green Onions ($1.50 each), and roughly chop 1 cup Seoul Original Kimchi ($6.99).
2. Wash 1 lb Red Potatoes ($1.29/lb), cut into 1/2-inch pieces, and place in a saucepan with salted water. Bring to a boil and simmer 10 to 12 minutes until tender. Drain, then return to the pot with 1 teaspoon oil and black pepper; cover to keep warm.
3. Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add the 1 lb Ground Pork and cook 5 to 6 minutes, breaking it up until browned.
4. Add the sliced 1/2 lb onion, 8 oz mushrooms, 1 tablespoon grated ginger, and 2 minced garlic cloves to the pork. Cook 4 to 5 minutes until the mushrooms release their moisture and the onion softens.
5. Add the 3/4 lb shredded Green Cabbage and 1 cup chopped kimchi. Stir-fry 3 to 5 minutes until the cabbage is wilted but still has some bite. Add 1 to 2 teaspoons soy sauce and 1/2 teaspoon sesame oil if you have it. Season with black pepper; kimchi usually brings enough salt on its own.
6. Fold in half the chopped 2 Green Onions. Taste and adjust with another spoonful of kimchi or soy sauce if needed.
7. Serve the kimchi-pork stir-fry over or beside the warm 1 lb boiled Red Potatoes, and top with the remaining chopped Green Onions. Pair with Pinot Noir or Gamay.

Ingredients

• Simple Truth Natural Boneless & Skinless Fresh Chicken Thighs Griller Pack 1 lb $4.49/lb sale
• Butternut Squash 1 1/4 lb $1.49/lb
• Jumbo Sweet Onions 3/4 lb $2.49/lb
• Rosemary 1 teaspoon chopped $2.79
• Garlic 2 cloves $1.50 each
• English Cucumber 1/2 each $1.99 each
• Green Top Red Radishes 1 bunch $1.89 each
• Fresh Organic Lemon 1/2 lemon $1.69 each
• Parsley 1 tablespoon chopped $1.69 each
• Pantry: olive oil, salt, black pepper, honey or sugar optional as needed

Instructions

1. Heat the oven to 425°F. Prep 1 lb Simple Truth Natural Boneless & Skinless Fresh Chicken Thighs Griller Pack ($4.49/lb sale) by patting dry. Toss with 1 tablespoon olive oil, 1 teaspoon chopped Rosemary ($2.79), 2 minced garlic cloves from 1 Garlic bulb ($1.50 each), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
2. Peel and cut 1 1/4 lb Butternut Squash ($1.49/lb) into 3/4-inch cubes. Slice 3/4 lb Jumbo Sweet Onions ($2.49/lb) into thick wedges. Toss the squash and onion with 1 tablespoon olive oil, 1/2 teaspoon salt, black pepper, and 1 teaspoon honey or sugar if you want extra caramelization.
3. Spread the butternut squash and sweet onion on a sheet pan or roasting dish. Nestle the seasoned 1 lb chicken thighs among the vegetables. Roast at 425°F for 28 to 35 minutes, stirring the vegetables once halfway through, until the chicken is cooked through and the squash is tender and browned.
4. While the chicken roasts, thinly slice 1 bunch Green Top Red Radishes ($1.89 each) and slice 1/2 English Cucumber ($1.99 each). Toss with 1 tablespoon chopped Parsley ($1.69 each), a squeeze from 1/2 Fresh Organic Lemon ($1.69 each), 1 teaspoon olive oil, and a pinch of salt and pepper.
5. Check the chicken for doneness; it should reach 165°F. If you want more color, broil for 1 to 2 minutes at the end.
6. Serve the rosemary-garlic chicken thighs with the roasted butternut squash and sweet onions, plus the crisp radish-cucumber salad on the side. Finish with any remaining lemon from the 1/2 Fresh Organic Lemon. Pair with Sauvignon Blanc or dry Rosé.