Careme Recipes

Ingredients

• Fresh Rockfish Fillet Pacific Caught 1 lb $6.99/lb sale
• Green Cabbage 1 lb $1.49/lb
• Yukon Gold Potatoes 1 lb $1.49/lb
• Loose Red Beets 1/2 lb $2.89/lb
• Garlic 2 cloves $1.50 each
• Lemon 1, if available not listed exactly; optional pantry/house staple
• Parsley 2 tablespoons chopped $1.69 each
• Olive oil 3 tablespoons pantry
• Salt to taste pantry
• Black pepper to taste pantry

Instructions

1. Prep the oven to 425°F. Cut 1 pound Yukon Gold potatoes into 1-inch chunks, peel and cut 1/2 pound red beets into small chunks, and slice 1 pound green cabbage into thick wedges. Mince 2 garlic cloves from the $1.50 garlic. Chop 2 tablespoons parsley from the $1.69 bunch if using.
2. Toss the 1 pound Yukon Gold potatoes at $1.49 per pound and 1/2 pound red beets from the $2.89 per pound beets with 1 1/2 tablespoons olive oil, half the minced garlic, 1/2 teaspoon salt, and several grinds of black pepper. Spread on one side of a sheet pan and roast for 15 minutes.
3. Rub the 1 pound green cabbage at $1.49 per pound with 1 tablespoon olive oil, a pinch of salt, and pepper. Add the cabbage to the other side of the pan and roast 10 to 12 minutes more, until the potatoes are tender and the cabbage is browned on the edges.
4. Pat dry 1 pound rockfish fillet at $6.99 per pound sale. Rub with 1/2 tablespoon olive oil, the remaining garlic, 1/2 teaspoon salt, black pepper, and the zest of 1 lemon if available.
5. Push the vegetables aside and add the seasoned 1 pound rockfish to the sheet pan, or place it on a second small pan. Roast 8 to 10 minutes at 425°F until the fish flakes easily.
6. Transfer the roasted 1 pound Yukon Gold potatoes and 1/2 pound beets to a bowl and lightly crush with a fork. Mix in 1 tablespoon chopped parsley and a squeeze of lemon from 1 lemon if available. Taste and season with salt and pepper.
7. Plate the roasted 1 pound rockfish with the warm beet-potato smash and roasted 1 pound cabbage wedges. Finish with the remaining chopped parsley and another squeeze of lemon if using.

Ingredients

• Kroger Fresh Natural Pork Loin Boneless 1 lb $2.99/lb sale
• Fresh Poblano Peppers 1/2 lb or 1-2 peppers $3.99/lb
• Kroger Yellow Onion 3 lb Bag 1 medium onion $3.49 bag sale
• Green Cabbage 3/4 lb $1.49/lb
• Gala Apple 1 apple $0.99 each or bag option
• Simple Truth Organic Low Sodium Free Range Chicken Broth 1 cup $1.79 sale
• Garlic 2 cloves $1.50 each
• Parsley 1 tablespoon chopped, optional $1.69 each
• Olive oil 2 tablespoons pantry
• Salt to taste pantry
• Black pepper to taste pantry
• Smoked paprika or paprika 1 teaspoon, optional pantry

Instructions

1. Prep the ingredients. Slice 1 pound sale pork loin at $2.99 per pound into 6 to 8 medallions. Slice 1 medium onion from the $3.49 sale onion bag, slice 1/2 pound poblano peppers from the $3.99 per pound peppers, shred 3/4 pound green cabbage from the $1.49 per pound cabbage, dice 1 apple, and mince 2 garlic cloves from the $1.50 garlic.
2. Season the 1 pound pork loin medallions with 3/4 teaspoon salt, black pepper, and 1 teaspoon smoked paprika if using.
3. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Sear the 1 pound pork loin medallions for 2 to 3 minutes per side until browned but not fully cooked through. Transfer to a plate.
4. Add the remaining 1 tablespoon olive oil to the skillet. Cook the sliced 1 medium onion and 1/2 pound poblano peppers for 4 to 5 minutes until softened. Add the minced 2 garlic cloves and cook 30 seconds.
5. Add the shredded 3/4 pound green cabbage and diced 1 apple. Season with a pinch of salt and pepper, then cook 4 minutes, stirring, until the cabbage starts to wilt.
6. Pour in 1 cup Simple Truth low sodium chicken broth at $1.79 sale and scrape up the browned bits. Return the seared 1 pound pork medallions and any juices to the pan, nestling them into the cabbage mixture.
7. Cover and simmer over medium-low heat for 8 to 10 minutes until the 1 pound pork loin is cooked through and the cabbage is tender but not mushy. Uncover for 1 to 2 minutes if you want the broth slightly reduced.
8. Taste the braised cabbage, poblano, and apple mixture and adjust with salt and pepper. Finish with 1 tablespoon chopped parsley from the $1.69 bunch if using. Serve the pork medallions over the cabbage braise.

Ingredients

• Simple Truth Natural Boneless & Skinless Fresh Chicken Thighs Griller Pack 1 lb $4.49/lb sale
• Butternut Squash 1 lb $1.49/lb
• Carrots 1/2 lb $1.69/lb
• Organic Kale 1/2 lb $2.99/lb or bunch
• Kroger Yellow Onion 3 lb Bag 1 medium onion $3.49 bag sale
• Ginger Root 1 tablespoon grated $4.99/lb
• Garlic 3 cloves $1.50 each
• Simple Truth Organic Low Sodium Free Range Chicken Broth 2 cups $1.79 sale
• Olive oil 1 1/2 tablespoons pantry
• Curry powder 1 1/2 teaspoons pantry
• Ground cumin 1 teaspoon pantry
• Salt to taste pantry
• Black pepper to taste pantry

Instructions

1. Prep the ingredients. Cut 1 pound sale chicken thighs at $4.49 per pound into bite-size pieces. Peel and cube 1 pound butternut squash at $1.49 per pound. Slice 1/2 pound carrots at $1.69 per pound. Strip and chop 1/2 pound kale from the $2.99 bunch or pound option. Dice 1 medium onion from the $3.49 sale onion bag. Mince 3 garlic cloves from the $1.50 garlic and grate 1 tablespoon ginger from the $4.99 per pound ginger root.
2. Heat 1 1/2 tablespoons olive oil in a large pot or deep skillet over medium heat. Add the diced 1 medium onion and cook 3 minutes until softened.
3. Add the 1 tablespoon grated ginger, minced 3 garlic cloves, 1 1/2 teaspoons curry powder, and 1 teaspoon ground cumin. Stir for 30 seconds until fragrant.
4. Add the 1 pound chicken thigh pieces and season with 3/4 teaspoon salt and black pepper. Cook 4 to 5 minutes, stirring, until the chicken loses its raw color and picks up a little browning.
5. Add the cubed 1 pound butternut squash and sliced 1/2 pound carrots. Pour in 2 cups Simple Truth low sodium chicken broth at $1.79 sale. Bring to a simmer.
6. Cover and simmer for 12 to 15 minutes until the 1 pound butternut squash is nearly tender and the chicken is cooked through.
7. Stir in the chopped 1/2 pound kale and simmer uncovered 3 to 5 minutes until the kale is wilted and tender and the broth has lightly thickened around the vegetables and chicken.
8. Taste and adjust the curry with more salt and pepper as needed. Serve the chicken, butternut squash, carrots, and kale in deep bowls with plenty of the gingery broth.