Careme Recipes

Ingredients

• Salmon Sockeye Fillet (Wild Caught Frozen) 12 oz (save extra for lunch) $14.99 sale (1 lb)
• Fresh Large Bartlett Pear 1 pear, thinly sliced $1.99 sale (1 lb)
• Fresh Organic Large Ripe Avocado 1 avocado, sliced $3.50 (each)
• Organic Cucumber 1, thinly sliced $1.49 (each)
• Organic Romaine Lettuce (6 oz) 3–4 cups chopped $3.50 sale
• Sweet potato 1 medium (about 10–12 oz), cut into 3/4-inch wedges $2.49/lb
• Butter 1–2 Tbsp
• Olive oil 2 Tbsp, divided
• Lemon 1 (zest + juice), divided
• Dijon mustard 1 tsp
• Honey or maple syrup 1 tsp
• Garlic 1 clove, finely grated (optional)
• Salt & black pepper to taste
• Dried chili flakes (optional) pinch

Instructions

1. Prep: Heat oven to 425°F. Pat salmon very dry and keep chilled. Cut sweet potato into wedges; chop romaine; thin-slice cucumber; slice pear; slice avocado last.
2. Roast the sweet potatoes: Toss wedges with 1 Tbsp olive oil, salt, pepper, and a pinch of chili flakes if using. Roast on a sheet pan until browned and tender, 18–25 minutes, flipping once.
3. Make the vinaigrette: In a small bowl, whisk lemon zest + 1 1/2 Tbsp lemon juice with Dijon and honey. Whisk in 1 Tbsp olive oil. Season with salt and pepper. (Add grated garlic if you want a little bite.)
4. Sear the salmon (stove): Heat a skillet over medium-high. Add a thin film of oil. Season salmon with salt and pepper. Place salmon skin-side up (or presentation-side down) and sear until deeply golden, 2–4 minutes. Flip, add butter, and baste 1 minute. Lower heat to medium and cook until just cooked through (120–125°F for medium), 2–4 minutes more depending on thickness.
5. Build the salad: Toss romaine and cucumber with just enough vinaigrette to coat. Plate, then fan pear and avocado over the top. Drizzle a touch more vinaigrette over fruit if you like.
6. Serve: Plate salmon with roasted sweet potato wedges and the salad. Finish salmon with a squeeze of lemon and a little black pepper.

Ingredients

• Simple Truth® Natural Grass Fed Angus Beef Top Sirloin Steak 2 steaks (8 oz each) $11.99 (8 oz)
• Kroger® Fresh French Green Beans Bag 8–10 oz green beans, trimmed $4.89 (16 oz)
• Organic Yellow Peeled Onion 1/2 onion, very thinly sliced $1.99 (each)
• Butter 1–2 Tbsp, divided
• Olive oil 1–2 Tbsp
• Garlic 1 clove, smashed (optional)
• Dry red wine (Merlot recommended) 1/2 cup
• Beef stock or water 1/4 cup
• Dijon mustard 1 tsp
• Balsamic vinegar (optional) 1 tsp (for shine)
• Salt & black pepper to taste
• Rosemary or thyme (optional) 1 small sprig

Instructions

1. Prep: Pat steaks dry. Season generously with salt and pepper. Let sit at room temp while you prep beans and onion (10–15 minutes).
2. Blister the green beans (stove): Heat a large skillet over medium-high with 1 Tbsp olive oil. Add green beans and a pinch of salt. Cook, tossing occasionally, until blistered and crisp-tender, 6–8 minutes. Remove to a plate.
3. Sear the steaks: In the same skillet, add a touch more oil if needed. Sear steaks until a deep brown crust forms, 3–4 minutes per side for medium-rare (adjust for thickness). Add 1 Tbsp butter and optional herb/garlic; baste 30–60 seconds. Transfer steaks to a plate to rest.
4. Build the red-wine sauce: Reduce heat to medium. Add sliced onion with a pinch of salt; sauté 2–3 minutes. Pour in wine, scraping up browned bits. Simmer until reduced by about half, 3–5 minutes.
5. Finish the sauce: Stir in stock/water and Dijon. Simmer 1–2 minutes. Off heat, swirl in 1 Tbsp butter for a glossy finish. Add a tiny splash of balsamic if you want extra sheen and sweetness. Taste and season.
6. Serve: Slice steak against the grain. Plate with green beans and spoon sauce over the steak.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless 12–14 oz pork loin (cut into 2 thick medallions) $2.99 sale (1 lb)
• Organic Acorn Squash 1 small acorn squash (about 1–1.25 lb), seeded and cut into wedges $1.99/lb
• Organic Yellow Potatoes (optional if you want extra starch) Skip or add 8 oz, cubed (only if very hungry) $2.49/lb
• Butter 1–2 Tbsp
• Olive oil 2 Tbsp, divided
• Lemon 1/2 (juice) (optional, brightens sauce)
• Dijon mustard 1 tsp
• Honey or maple syrup 1–2 tsp
• Dried thyme or rosemary 1/2 tsp
• Salt & black pepper to taste
• Apple or pear (optional) 1/2 Bartlett pear, thinly sliced (optional garnish—ties into the season)

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan. Cut acorn squash into wedges (leave skin on). Cut pork into 2 thick medallions; pat dry and season with salt and pepper.
2. Roast the squash (oven): Toss squash with 1 Tbsp olive oil, thyme/rosemary, salt, and pepper. Roast until tender and caramelized, 22–30 minutes, flipping once.
3. Sear the pork (stove): Heat a skillet over medium-high with 1 Tbsp olive oil. Sear medallions until browned, 3–4 minutes per side. Reduce heat to medium and cook to 140–145°F (about 2–5 minutes more depending on thickness). Transfer to a plate to rest.
4. Make the pan sauce: Lower heat to medium-low. Add 1 Tbsp butter to the skillet. Stir in Dijon and honey/maple, then add 2–3 Tbsp water (or a splash of wine if you opened a bottle). Scrape up browned bits; simmer 30–60 seconds until glossy. Optional: finish with a squeeze of lemon to brighten.
5. Serve: Plate roasted squash with pork medallions. Spoon the glossy pan sauce over pork. Optional: add a few thin pear slices on the side for a romantic, seasonal touch.