Careme Recipes

Ingredients

• Fresh Rockfish Fillet Pacific Caught 1 lb $6.99/lb sale
• Green Asparagus 1 lb $1.99/lb sale
• Yukon Gold Potatoes 1 lb $1.49/lb
• Garlic 2 cloves $1.50 each
• Parsley 2 tablespoons chopped $1.69 per bunch
• Fresh Organic Lemon 1 lemon $1.69 each
• Jumbo Yellow Onion 1/2 lb $1.49/lb

Instructions

1. Prep 1 lb Yukon Gold potatoes ($1.49) by halving any large ones. Bring a pot of salted water to a boil and cook the potatoes until just tender, 12 to 15 minutes. Drain well.
2. While the potatoes cook, heat the oven to 450°F. Trim 1 lb green asparagus ($1.99 sale), slice 1/2 lb jumbo yellow onion (about 1 medium, $0.75), mince 2 cloves garlic from 1 garlic bulb ($1.50 each, use about $0.20 worth), chop 2 tablespoons parsley from 1 bunch ($1.69, use about $0.35 worth), and cut 1 organic lemon ($1.69) into halves.
3. Pat dry 1 lb fresh rockfish fillet ($6.99 sale). Cut into 2 portions. Season with salt, pepper, half the minced garlic, and a little lemon zest from the 1 lemon.
4. Spread the drained potatoes and the sliced onion on a sheet pan. Toss with oil, salt, and pepper. Gently smash the potatoes with the bottom of a mug or jar so they split and crag up. Roast at 450°F for 10 minutes.
5. Add the 1 lb asparagus to the pan with the potatoes and onion. Toss with oil, salt, pepper, and the remaining minced garlic. Push the vegetables to the edges and place the 2 rockfish portions in the center. Roast 8 to 10 minutes more, until the fish flakes easily and the asparagus is just tender.
6. Squeeze juice from half of the 1 lemon over the fish and vegetables. Sprinkle with the 2 tablespoons chopped parsley. Serve with the remaining lemon half cut into wedges.
7. Wine note: pour Sauvignon Blanc for the brightest pairing, or Pinot Gris for a slightly rounder, orchard-fruit profile that still keeps the meal fresh.

Ingredients

• Kroger Ground Pork 1 lb $3.99 sale
• Green Cabbage 1 lb $0.59/lb sale
• Carrots 1 lb $1.69/lb
• Ginger Root 2 inches $4.99/lb
• Garlic 3 cloves $1.50 each
• Green Onions 1 bunch $1.50 each
• Jasmine or other rice from pantry 1 cup dry pantry
• Chateau Ste. Michelle Dry Riesling Washington White Wine 1 x 750 ml $8.99

Instructions

1. Prep 1 cup dry rice from pantry according to package directions so it is ready when the pork and vegetables are done.
2. Heat the oven to 425°F. Peel 1 lb carrots ($1.69) and cut on a diagonal into bite-size pieces. Toss with oil, salt, and pepper on a sheet pan. Roast for 20 to 25 minutes, turning once, until browned and tender.
3. While the carrots roast, thinly slice 1 lb green cabbage ($0.59 sale). Peel and grate 2 inches ginger root (from $4.99/lb, use about $0.40 worth), mince 3 cloves garlic from 1 bulb ($1.50 each, use about $0.30 worth), and slice 1 bunch green onions ($1.50), separating white and green parts.
4. Heat a large skillet over medium-high heat with a little oil. Add 1 lb ground pork ($3.99 sale) and cook, breaking it up well, until browned and cooked through, 6 to 8 minutes. Season with salt and pepper.
5. Add the white parts of the 1 bunch green onions, the grated ginger, and the 3 minced garlic cloves to the skillet with the pork. Cook 1 minute until fragrant.
6. Add the 1 lb sliced green cabbage to the skillet in handfuls. Season with salt and pepper and stir-fry 4 to 6 minutes until wilted but not mushy. If you have soy sauce at home, add 1 to 2 tablespoons; if you have a little vinegar or lime, add a splash for balance.
7. Taste and adjust seasoning. Spoon the cooked rice into 2 bowls, top with the pork and cabbage mixture, and add the roasted carrots alongside or over top. Finish with the green parts of the sliced green onions.
8. Wine note: Pinot Noir gives a silky red-fruit match to the pork, while Riesling is a smart choice if you add chili flakes or want a refreshing sweet-savory contrast.

Ingredients

• Kroger Bone-In Pork Loin Center Cut Chop 1 lb $6.29/lb
• Fresh Tomatillo 1 lb $2.99/lb
• Fresh Orange Bell Pepper 1 $1.67 each
• Zucchini 1 lb $2.29/lb
• Garlic 2 cloves $1.50 each
• Cilantro 2 tablespoons chopped $1.99 per bunch
• Fresh Organic Limes 1 lime $1.29 each
• Airfield Estates Yakima Valley Chardonnay 1 x 750 ml $14.99

Instructions

1. Prep 1 lb bone-in pork loin center cut chops ($6.29). Pat dry and season all over with salt, pepper, and a little oil. Let stand while you prepare the vegetables.
2. Preheat a grill or grill pan to medium-high. Remove husks from 1 lb tomatillos ($2.99) and rinse off the sticky coating. Core and quarter 1 fresh orange bell pepper ($1.67). Trim 1 lb zucchini ($2.29) and slice into long planks or thick half-moons. Mince 2 cloves garlic from 1 bulb ($1.50 each, use about $0.20 worth). Chop 2 tablespoons cilantro from 1 bunch ($1.99, use about $0.30 worth). Cut 1 lime ($1.29) in half.
3. Toss the 1 lb tomatillos and the 1 orange bell pepper with a little oil and salt. Grill them first, turning as needed, until charred and softened, about 8 to 10 minutes total. Transfer to a cutting board and roughly chop.
4. In a bowl, combine the chopped grilled tomatillos and pepper with the 2 minced garlic cloves, 2 tablespoons chopped cilantro, and juice from half of the 1 lime. Season with salt and pepper. This becomes your smoky tomatillo relish.
5. Grill the 1 lb pork chops over medium-high heat for about 4 to 5 minutes per side, depending on thickness, until nicely marked and cooked through to 145°F. Rest the chops 5 minutes.
6. While the pork rests, cook the 1 lb zucchini. If using a grill, grill the zucchini 2 to 3 minutes per side until tender-crisp. If using a skillet on the stove, sear the zucchini in a little oil over medium-high heat for 4 to 5 minutes total. Season with salt, pepper, and a squeeze of the remaining 1/2 lime.
7. Serve the grilled pork chops with the warm tomatillo-pepper relish spooned over top and the zucchini on the side.
8. Wine note: Albariño loves the tart tomatillo and grilled vegetables, while unoaked Chardonnay handles the pork’s richness without overwhelming the dish.