Careme Recipes

Ingredients

• Wild Caught Sockeye Salmon Fillet (Previously Frozen), 1 lb 12 oz (about 2 portions) $11.99 (sale)
• Green Asparagus, 1 lb 8–10 oz, woody ends trimmed $2.99 (sale)
• Kroger® Gold Potatoes, 5 lb 12 oz (about 3 cups), halved or quartered $3.99 (sale)
• Fresh Organic Lemon - Each 1 lemon (zest + 2 tbsp juice) $1.29
• Garlic (1 ct) 2 cloves, grated or minced $0.69

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan with foil (optional) and lightly oil it. Halve/quarter 12 oz gold potatoes and trim 8–10 oz asparagus (snap off woody ends).
2. Roast potatoes: Toss the 12 oz potatoes with 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Spread cut-side down on the sheet pan. Roast 18–20 minutes, until browned and nearly tender.
3. Make miso glaze: In a small bowl, whisk 1 tbsp white/yellow miso (pantry), 1 tbsp soy sauce (pantry), 1 tbsp honey or brown sugar (pantry), 1 tbsp lemon juice (from the 1 lemon), 1 tsp lemon zest, 1 tsp grated fresh ginger (optional; pantry), and 1 tsp grated/minced garlic (from the 2 cloves).
4. Add salmon + asparagus: Push potatoes to one side. Add the 8–10 oz asparagus to the other side and toss with 1 tsp olive oil and a pinch of salt. Place 12 oz salmon on the pan, skin-side down if applicable.
5. Glaze + finish: Brush or spoon most of the miso glaze over the salmon (save a little for serving). Roast 8–12 minutes more, until salmon flakes easily (125–130°F for medium). If you want extra caramelization, broil 1–2 minutes at the end—watch closely.
6. Serve: Plate salmon with potatoes and asparagus. Spoon the reserved glaze over the salmon and add lemon wedges from the remaining lemon to squeeze at the table.

Ingredients

• Beef Choice For Stew Value Pack, 1 lb 1 lb, cut into 1-inch chunks if needed $8.99 (sale)
• Simple Truth Organic® Whole Carrots Bag, 2 lb 3 medium carrots (about 10 oz), sliced on a bias $2.99
• Green Cabbage, 1 lb 8 oz, thinly sliced $0.99
• Kroger® Yellow Onion 3 lb Bag 1/2 large onion, thinly sliced $2.29
• Organic Ginger Root, 1 lb 1 tbsp grated ginger $3.77 (sale)
• Simple Truth Organic® Low Sodium Free Range Chicken Broth, 32 oz 2 cups broth $2.00 (sale)
• Green Onions 2, sliced (for topping) $1.39

Instructions

1. Prep: Slice 1/2 large onion thinly. Slice about 10 oz carrots (3 medium) on a bias. Thinly slice 8 oz green cabbage. Grate 1 tbsp fresh ginger. Slice 2 green onions for topping.
2. Build slow cooker: Add the 1 lb stew beef to the slow cooker. Add the sliced onion, sliced carrots, and sliced cabbage on top.
3. Add liquids/seasoning: Pour in 2 cups chicken broth. Stir in 1/4 cup soy sauce (pantry), 1 tbsp grated ginger, 2 cloves garlic minced (pantry or from fresh garlic), and 1 tbsp brown sugar or honey (pantry). Add 1 tsp toasted sesame oil (pantry) if you have it.
4. Cook: Cover and cook on LOW 6–7 hours or HIGH 3–4 hours, until beef is tender.
5. Thicken (optional but nice): In a small bowl, mix 1 tbsp cornstarch (pantry) with 2 tbsp cold water. Stir into the slow cooker and cook 10 minutes more until slightly glossy.
6. Serve: Serve over steamed rice or noodles (pantry). Top each bowl with sliced green onions and (optional) sesame seeds or a squeeze of lemon.

Ingredients

• Simple Truth® Natural Rack of Lamb 4 Rib, 1 lb 1 rack (about 4 ribs), cut into 4 chops $18.49 (sale)
• Love Beets™ Cooked and Peeled Beets, 8.8 oz 1 pack, quartered $3.49
• Organic Mustard Greens, 1 lb 8 oz, stems sliced, leaves chopped $2.99
• Fresh Organic Lemon - Each 1 lemon (2 tbsp juice + wedges) $1.29
• Organic Parsley 1/2 bunch, chopped $1.99
• Garlic (1 ct) 2 cloves, minced $0.69

Instructions

1. Prep: Heat grill to medium-high (about 450°F). Cut the 1 rack lamb (4 ribs) into 4 chops. Quarter the 8.8 oz cooked beets. Rinse and chop 8 oz mustard greens (slice stems, chop leaves). Chop 1/2 bunch parsley. Mince 2 garlic cloves. Juice 1 lemon (about 2 tbsp) and cut extra wedges.
2. Roast the beets (oven side): Heat oven to 425°F. Toss the quartered 8.8 oz beets with 1 tbsp olive oil, 1/4 tsp salt, and black pepper. Spread on a small sheet pan and roast 15–20 minutes until edges caramelize.
3. Season lamb: Pat lamb chops dry. Season with 1 tsp kosher salt and 1/2 tsp black pepper total. Rub with 1 tbsp olive oil and 1 minced garlic clove.
4. Grill lamb: Grill chops 2–4 minutes per side (depending on thickness) for medium-rare (about 130–135°F). Rest 5 minutes.
5. Sauté mustard greens (stove): While lamb rests, heat 1 tbsp olive oil in a skillet over medium heat. Add sliced mustard green stems first and cook 2 minutes. Add chopped leaves, 2 tbsp water, and a pinch of salt; cover 2 minutes to wilt. Uncover and cook 1–2 minutes more until tender. Finish with 1 tbsp lemon juice (from the 1 lemon).
6. Make quick lemon-herb pan sauce: In the same skillet (or a small pan), add 2 tbsp water and scrape up any bits. Stir in remaining 1 minced garlic clove, 1 tbsp lemon juice, and 2 tbsp chopped parsley. Off heat, swirl in 1 tbsp butter (pantry) or 2 tsp olive oil. Taste and salt if needed.
7. Serve: Plate mustard greens, roasted beets, and 2 lamb chops per person. Spoon lemon-parsley sauce over lamb and serve with lemon wedges.