Careme Recipes

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 1 lb $6.99
• Green Cabbage 1 lb $0.59
• Yukon Gold Potatoes 1 lb $1.49
• Green Asparagus 1 lb $1.99
• Parsley 1 ct $1.69
• Fresh Organic Lemon - Each 1 each $1.69
• Garlic 1 ct $1.50

Instructions

1. Preheat the oven to 425°F. Set out 1 pound Fresh Rockfish Fillet Pacific Caught, 1 pound Green Cabbage, 1 pound Yukon Gold Potatoes, 1 pound Green Asparagus, 1 bunch Parsley, 1 Fresh Organic Lemon, and 1 Garlic bulb. Scrub the 1 pound Yukon Gold Potatoes and cut them into 1-inch chunks. Trim the woody ends from the 1 pound Green Asparagus. Cut the 1 pound Green Cabbage into 6 thick wedges, keeping some core attached so the wedges hold together. Finely chop 2 tablespoons parsley. Mince 2 garlic cloves. Cut the lemon in half.
2. Put the 1 pound Yukon Gold Potatoes into a pot, cover with cold water, add salt, and bring to a boil on the stove. Simmer the potato chunks for 12 to 15 minutes until tender.
3. While the potatoes cook, place the 6 cabbage wedges on one side of a sheet pan and the 1 pound trimmed asparagus on the other. Rub the vegetables with oil, season with salt and pepper, and scatter half of the 2 minced garlic cloves over the cabbage. Roast at 425°F for 15 minutes, then remove the asparagus if tender and lightly charred. Return the cabbage to the oven for 8 to 10 more minutes until the edges are deeply browned and sweet.
4. Pat the 1 pound rockfish fillet dry and cut it into 2 equal portions. Season both pieces with salt, pepper, the remaining minced garlic, and a little lemon zest from the 1 lemon. Heat a skillet on the stove with a thin film of oil over medium-high heat. Sear the 2 rockfish portions for 2 to 3 minutes on the first side, carefully turn, and cook 2 to 3 minutes more until just opaque and flaky. Squeeze a little lemon juice over the fish in the final seconds.
5. Drain the 1 pound boiled Yukon Gold Potatoes well and return them to the hot pot. Add a drizzle of oil, 1 tablespoon lemon juice from the 1 lemon, and half of the 2 tablespoons chopped parsley. Lightly smash the potatoes with a spoon so some stay chunky and some become creamy. Season with salt and pepper.
6. For plating, spoon the warm smashed potatoes slightly off-center on each plate. Lean 3 roasted cabbage wedges against the potatoes and lay half of the roasted asparagus beside them for green contrast. Set 1 piece of seared rockfish on top or just to the side so the crust stays visible. Finish with the remaining chopped parsley and a final squeeze of lemon for a clean, restaurant-style finish.

Ingredients

• Kroger® Ground Pork 16 oz $3.99
• Kroger® Whole White Mushrooms 8 oz $2.79
• Green Cabbage 1 lb $0.59
• Organic Gold Jewel Sweet Potatoes 1 lb $3.49
• Green Onions 1 each $1.50
• Ginger Root 1 lb $4.99
• Garlic 1 ct $1.50

Instructions

1. Preheat the oven to 425°F. Gather 16 ounces Kroger Ground Pork, 8 ounces Kroger Whole White Mushrooms, 1 pound Green Cabbage, 1 pound Organic Gold Jewel Sweet Potatoes, 1 bunch Green Onions, Ginger Root, and 1 Garlic bulb. Peel the 1 pound sweet potatoes and cut them into 3/4-inch cubes. Thinly slice the 8 ounces mushrooms. Shred the 1 pound green cabbage into fine ribbons. Slice the green onions thinly, keeping white and green parts separate. Mince 2 garlic cloves and grate 1 tablespoon ginger.
2. Toss the 1 pound cubed sweet potatoes with oil, salt, and pepper on a sheet pan. Roast at 425°F for 22 to 28 minutes, turning once, until caramelized at the edges and tender in the center.
3. Heat a wide skillet on the stove over medium-high heat with a little oil. Add the 16 ounces ground pork and cook, breaking it into craggy bite-size pieces, for 6 to 8 minutes until well browned. Season lightly with salt and pepper. Transfer the cooked pork to a plate, leaving a little fat in the pan.
4. Add the sliced 8 ounces mushrooms to the same skillet and cook for 4 minutes until browned and their moisture has cooked off. Add the white parts of the sliced green onions, the 2 minced garlic cloves, and the 1 tablespoon grated ginger. Stir for 30 seconds until fragrant.
5. Add the shredded 1 pound green cabbage to the skillet in handfuls and toss until it wilts but still keeps a little bite, about 3 to 4 minutes. Return the browned 16 ounces ground pork to the pan. Add a splash of soy sauce and a spoonful of water if needed to create a light glossy coating, then cook 1 to 2 minutes more until everything is hot and cohesive.
6. Taste and adjust with more soy sauce or black pepper. The finished skillet should be savory, lightly juicy, and not soupy, with browned pork, soft mushrooms, and tender-crisp cabbage.
7. For plating, spread half of the roasted sweet potatoes onto each shallow bowl. Spoon the pork, mushroom, and cabbage mixture over and slightly beside the potatoes so the orange cubes stay visible. Shower the tops with the sliced green onion greens for freshness and color. Serve immediately.
8. If opening wine, pour Pinot Noir or Gamay slightly cool. Their bright fruit keeps the savory ginger-soy notes lively rather than heavy.

Ingredients

• Certified Angus Beef Tri Tip Steak (2 Steak per Pack) 1 lb $14.99
• Green Asparagus 1 lb $1.99
• Kroger® Cut & Peeled Carrot Sticks 12 oz $1.99
• Kroger® Whole Baby Bella Mushrooms 8 oz $3.69
• Fresh Onions Jumbo Yellow Onions 1 lb $1.49
• Parsley 1 ct $1.69
• Fresh Organic Lemon - Each 1 each $1.69
• Garlic 1 ct $1.50

Instructions

1. Preheat the oven to 425°F. Gather 1 pound Certified Angus Beef Tri Tip Steak, 1 pound Green Asparagus, 12 ounces Kroger Cut & Peeled Carrot Sticks, 8 ounces Kroger Whole Baby Bella Mushrooms, 1 pound Jumbo Yellow Onions, 1 bunch Parsley, 1 Fresh Organic Lemon, and 1 Garlic bulb. Pat the 1 pound tri-tip steak dry and let it sit at room temperature while you prep. Halve any thick 12 ounces carrot sticks lengthwise so they roast evenly. Trim the 1 pound asparagus. Slice 8 ounces baby bella mushrooms. Slice 1 medium onion from the 1 pound onions into thin wedges. Mince 2 garlic cloves. Chop 2 tablespoons parsley.
2. Spread the 12 ounces carrot sticks on a sheet pan, toss with oil, salt, and pepper, and roast at 425°F for 15 minutes. Add the 1 pound trimmed asparagus to the same pan, toss lightly with oil and salt, and continue roasting 8 to 10 minutes more until the carrots are browned and tender and the asparagus is bright with blistered tips.
3. While the vegetables roast, season the 1 pound tri-tip steak generously with salt and pepper. Heat a heavy skillet on the stove over medium-high heat with a little oil. Sear the steak for about 4 to 5 minutes on the first side until deeply browned. Turn and sear the second side for 4 minutes. Lower the heat slightly and continue cooking, turning once, until the center reaches your preferred doneness, about 125°F to 130°F for medium-rare. Transfer the steak to a board to rest for 8 to 10 minutes.
4. In the same skillet, add the sliced onion wedges and cook for 3 minutes, scraping up the browned bits from the bottom. Add the sliced 8 ounces baby bella mushrooms and cook 4 to 5 minutes until well browned. Stir in the 2 minced garlic cloves for 30 seconds. Add a squeeze of juice from the 1 lemon and a splash of water to loosen the pan juices, then simmer briefly until glossy. Stir in half of the 2 tablespoons chopped parsley.
5. Slice the rested 1 pound tri-tip steak thinly across the grain. Taste the mushroom-onion pan mixture and season with salt, pepper, and a little more lemon if needed. The pan sauce should coat the mushrooms rather than pool heavily.
6. For plating, make a bed of roasted carrots on each plate and arrange half of the roasted asparagus beside them. Fan half of the sliced steak over the vegetables, showing off the pink center. Spoon the glossy mushroom-onion mixture over the steak but leave some crust exposed. Finish with the remaining chopped parsley and a light grating of lemon zest for lift.
7. If serving wine, choose Cabernet Sauvignon for a classic steak pairing or Syrah for peppery, savory depth that loves mushrooms and char.