Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $4.99
• Frieda's Squash Delicata 1 lb $1.29
• Red Cabbage 1 lb $1.49
• Jumbo White Onions 1 lb $0.99
• Garlic 2 cloves $0.50
• Organic Parsley 2 tablespoons chopped $1.59
• Fresh Organic Lemon - Each 1 lemon $1.29
• olive oil 2 1/2 tablespoons
• Dijon mustard 1 teaspoon
• honey 1 teaspoon
• kosher salt to taste
• black pepper to taste
• smoked paprika 1/2 teaspoon

Instructions

1. Preheat the oven to 425°F. Trim 1 lb pork tenderloin of any silver skin, then pat it dry. Halve 1 delicata squash lengthwise, scoop out the seeds, and slice into 1/2-inch half-moons. Thinly slice 1/2 lb red cabbage and 1/2 lb white onion. Mince 2 garlic cloves. Chop 2 tablespoons parsley. Zest and juice 1 lemon.
2. On a sheet pan, toss the sliced delicata squash and sliced onion with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and a few grinds of black pepper. Spread in a single layer so the edges can caramelize.
3. Rub the 1 lb pork tenderloin with 1/2 tablespoon olive oil, 3/4 teaspoon salt, and black pepper. Heat a large oven-safe skillet over medium-high heat. Sear the pork in the dry hot skillet for about 2 minutes per side until browned all over.
4. Transfer the skillet with the pork to the oven and place the sheet pan of squash and onions alongside it. Roast until the pork reaches 145°F in the thickest part, about 12 to 15 minutes, and the squash is tender and browned, about 18 to 20 minutes total.
5. While the pork roasts, place the 1/2 lb sliced red cabbage in a bowl with the minced 2 garlic cloves, lemon zest, 1 tablespoon lemon juice, 1 teaspoon Dijon, 1 teaspoon honey, 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper. Toss firmly with your hands so the cabbage softens slightly but keeps crunch.
6. Rest the cooked pork tenderloin on a cutting board for 5 to 8 minutes. Fold the hot roasted squash and onions into the cabbage mixture and scatter in the 2 tablespoons chopped parsley for a warm salad effect.
7. Slice the pork into medallions. Spoon the roasted squash-cabbage salad onto each plate in a loose mound, then fan the pork slices beside it. Finish with a squeeze of the remaining lemon for brightness and a final crack of black pepper. Serve with the colorful pink-purple cabbage facing up for the best presentation.

Ingredients

• All Natural Boneless Skinless Fresh Chicken Thighs 1 lb $3.99
• Kroger® Sugar Snap Peas 8 oz $2.99
• NatureSweet Cherubs Fresh Heavenly Salad Grape Tomatoes, 10 oz 10 oz $4.29
• Simple Truth Organic® Thai Basil Container 0.5 oz $1.99
• Jumbo White Onions 1/2 lb $0.99
• Ginger Root 1 1/2 tablespoons minced $2.99
• Garlic 3 cloves $0.50
• Fresh Jalapeno Peppers 1 pepper $1.29
• Fresh Organic Limes - Each 1 lime $0.79
• Organic Spinach 2 large handfuls $2.49
• coconut milk 1 can
• fish sauce 2 teaspoons
• brown sugar 1 teaspoon
• neutral oil 1 tablespoon
• curry paste 1 to 2 tablespoons
• cooked jasmine rice 2 cups cooked

Instructions

1. Thinly slice 1/2 lb white onion. Halve the 10 oz grape tomatoes. Trim the 8 oz sugar snap peas if needed. Mince 3 garlic cloves and 1 1/2 tablespoons ginger. Thinly slice 1 jalapeno, keeping or removing seeds to control heat. Pick the leaves from 0.5 oz Thai basil. Cut 1 lb chicken thighs into bite-size pieces. Cut 1 lime into wedges.
2. Heat 1 tablespoon neutral oil in a wide skillet or sauté pan over medium-high heat. Add the sliced onion and cook 2 to 3 minutes until it starts to soften. Add the minced garlic, minced ginger, and sliced jalapeno and cook 30 seconds until fragrant.
3. Add the 1 lb chicken thigh pieces, season with about 3/4 teaspoon salt and a little black pepper, and cook 4 to 5 minutes, stirring occasionally, until lightly browned but not fully cooked through.
4. Stir in 1 to 2 tablespoons curry paste and cook for 30 seconds to bloom it in the fat. Add 1 can coconut milk, 2 teaspoons fish sauce, and 1 teaspoon brown sugar. Bring to a brisk simmer.
5. Add the 8 oz sugar snap peas and the halved 10 oz grape tomatoes. Simmer 4 to 6 minutes until the chicken is cooked and the sauce lightly thickens. Stir in 2 large handfuls spinach and half the Thai basil leaves just until wilted.
6. Taste the curry and balance it with juice from 1/2 lime, adding more fish sauce or salt if needed. The finished curry should be savory, lightly sweet, herbaceous, and bright.
7. Spoon 1 cup cooked jasmine rice onto each shallow bowl. Ladle the chicken curry over and around the rice, making sure each serving gets plenty of vegetables and sauce. Scatter the remaining Thai basil over the top and serve with lime wedges on the side for a fresh green finish.

Ingredients

• Fresh Atlantic Whole Salmon Fillet Farm Raised (sustainably sourced) 1 lb $12.99
• Green Asparagus 1 lb $3.99
• Kroger® Russet Potatoes 1 lb $3.49
• North Shore Potted Living Basil 2 tablespoons chopped $3.49
• Garlic 2 cloves $0.50
• Fresh Organic Lemon - Each 1 lemon $1.29
• olive oil 2 tablespoons
• butter 1 tablespoon
• milk 1/4 cup
• kosher salt to taste
• black pepper to taste
• red pepper flakes pinch, optional

Instructions

1. Preheat the oven to 425°F. Peel or scrub 1 lb russet potatoes and cut into 1-inch chunks. Trim the woody ends from 1 lb asparagus. Mince 2 garlic cloves. Chop 2 tablespoons basil. Zest and juice 1 lemon.
2. Place the potato chunks in a saucepan, cover with cold salted water, and bring to a boil. Reduce to a steady simmer and cook 12 to 15 minutes until very tender.
3. While the potatoes cook, place the 1 lb salmon fillet on a parchment-lined sheet pan. Pat dry and season with 1 teaspoon salt, black pepper, half the lemon zest, and 1 tablespoon olive oil. On the other side of the pan, toss the 1 lb asparagus with 1 tablespoon olive oil, the minced 2 garlic cloves, a pinch of salt, black pepper, and optional red pepper flakes.
4. Roast the salmon and asparagus for 10 to 14 minutes, depending on thickness, until the salmon flakes easily and the asparagus is tender with browned tips. If the asparagus finishes first, remove it and let the salmon continue briefly.
5. Drain the potatoes well and return them to the hot pot for 30 seconds to steam off excess moisture. Mash with 1 tablespoon butter, 1/4 cup milk, 1 tablespoon lemon juice, the remaining lemon zest, and the 2 tablespoons chopped basil. Season with salt and black pepper until the mash tastes bright and savory.
6. Let the salmon rest 2 minutes, then cut it into 2 neat portions. Taste the asparagus and finish with a tiny squeeze of lemon if desired.
7. Spoon the basil-lemon potato mash onto each plate and drag it slightly with the back of the spoon for a smooth restaurant-style base. Set a salmon portion partly over the mash and arrange the asparagus alongside in a tidy bundle. Finish with a few small basil leaves or a dusting of black pepper so the plate looks fresh and vibrant.