Careme

Ingredients

• Fresh steelhead trout fillet

  12 oz (for 2 portions) $8.99 (sale)
• Yukon Gold potatoes

  12 oz (about 2 medium), cut into 3/4-inch chunks $1.49/lb (reg)
• Organic rapini

  10–12 oz, tough stems trimmed $3.99 (reg)
• Garlic

  2 cloves, thinly sliced $1.50 (reg)
• Lemon juice (bottled)

  2 tbsp $2.99 (reg)
• Simple Truth Organic thyme

  1 tsp leaves (or 1/2 tsp dried thyme) $2.79 (reg)
• Olive oil

  2 tbsp, divided
• Butter

  1 tbsp
• Chicken broth

  1/3 cup $1.99 (sale, Simple Truth Organic 32 oz)
• Salt

  1 tsp, divided (plus more to taste)
• Black pepper

  1/2 tsp, plus more to taste
• Red pepper flakes (optional)

  Pinch

Instructions

1. Prep the potatoes: cut 12 oz Yukon Gold potatoes into 3/4-inch chunks; rinse briefly and drain.
2. Cook the potatoes (stove): add the potato chunks to a saucepan, cover with cold water by 1 inch, and stir in 1/2 tsp salt. Bring to a boil, then simmer 10–12 minutes until tender. Drain, then toss with 1 tbsp olive oil and a few grinds of black pepper; cover to keep warm.
3. Prep the fish: pat 12 oz steelhead trout very dry. Season flesh side with 1/2 tsp salt and 1/2 tsp black pepper.
4. Sear the steelhead (stove): heat a large skillet over medium-high heat. Add 1 tbsp olive oil. Place trout skin-side down and press gently for 20 seconds so the skin contacts the pan. Cook 4–5 minutes until the skin is crisp and the color has risen about 2/3 of the way up the sides. Flip and cook 1–2 minutes more (target medium). Transfer to a plate, skin-side up.
5. Make the lemon–thyme pan sauce: lower heat to medium. Add 1 tbsp butter and 2 sliced garlic cloves to the same skillet; cook 30–45 seconds until fragrant. Add 1/3 cup chicken broth and scrape up browned bits. Simmer 1–2 minutes, then stir in 2 tbsp lemon juice and 1 tsp thyme leaves. Taste and adjust salt/pepper.
6. Cook the rapini: add 10–12 oz trimmed rapini to the skillet with the sauce. Toss and cook 2–3 minutes until bright green and tender-crisp. Add a pinch of red pepper flakes if using.
7. Serve: plate the potatoes and rapini. Set the steelhead on top or alongside and spoon the lemon–thyme pan sauce over the fish (keep skin exposed for maximum crispness).

Ingredients

• Kroger® Ground Pork

  12 oz (3/4 lb) $3.99 (sale)
• Jumbo yellow onions

  1/2 lb (about 1/2 large), diced $1.29/lb (sale)
• Carrots

  8 oz, sliced into 1/2-inch coins $1.69/lb (reg)
• Celery sticks (or celery hearts)

  6 oz, sliced $2.99/lb (reg)
• Yukon Gold potatoes

  12–14 oz, cut into 3/4-inch chunks $1.49/lb (reg)
• Chicken broth

  3 cups $1.99 (sale, Simple Truth Organic 32 oz)
• Garlic

  2 cloves, minced $1.50 (reg)
• Olive oil

  1 tbsp
• Dried Italian seasoning

  2 tsp
• Bay leaf

  1
• Salt

  1 tsp, plus more to taste
• Black pepper

  1/2 tsp
• Kale (bagged chopped kale salad)

  Optional: 2 packed cups chopped kale, stirred in at the end

Instructions

1. Prep: dice 1/2 lb onion, slice 8 oz carrots and 6 oz celery, mince 2 garlic cloves, and cut 12–14 oz Yukon Gold potatoes into 3/4-inch chunks.
2. Brown the pork (stove): heat 1 tbsp olive oil in a skillet over medium-high heat. Add 12 oz ground pork, 1 tsp salt, and 1/2 tsp black pepper. Cook 6–8 minutes, breaking it up, until well-browned. Add the diced onion and cook 2 minutes more. Stir in 2 minced garlic cloves and cook 30 seconds.
3. Build the slow cooker: add browned pork-onion mixture to the slow cooker. Add sliced carrots, sliced celery, and the potato chunks. Sprinkle in 2 tsp Italian seasoning and add 1 bay leaf.
4. Add broth: pour in 3 cups chicken broth. Stir, scraping any browned bits from the skillet in with a splash of broth if needed.
5. Cook: cover and cook on HIGH 3–4 hours or LOW 5–6 hours, until potatoes are tender.
6. Finish: taste and adjust salt/pepper. If using kale, stir in 2 packed cups chopped kale, cover, and cook 5 minutes until just wilted. Remove bay leaf.
7. Serve: ladle into bowls. If you have Parmesan or a squeeze of lemon at home, both are excellent on top.

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack

  12 oz chicken breast, sliced into 2 thin cutlets $5.49 (sale)
• Spice World™ Fresh Peeled Ginger Bag

  1 tbsp finely grated ginger $3.99 (reg)
• Organic limes

  1 lime (zest + 2 tbsp juice) $1.29 each (reg)
• Garlic

  2 cloves, grated or minced $1.50 (reg)
• Organic baby bok choy

  12 oz (about 3–4 small), halved lengthwise $3.99/lb (reg)
• Cucumber

  1, thinly sliced $0.99 (reg)
• Fuji apples (2 lb bag)

  1 apple, thinly sliced $4.99 (reg)
• Olive oil

  2 tbsp, divided
• Soy sauce

  2 tbsp
• Honey or brown sugar

  1 tbsp (optional but great for glaze)

Instructions

1. Prep the chicken: slice 12 oz chicken breast into 2 thin cutlets (or pound gently to even thickness). Pat dry.
2. Make the ginger–lime glaze: in a bowl, whisk 2 tbsp soy sauce, 1 tbsp grated ginger, 2 grated/minced garlic cloves, zest of 1 lime, and 2 tbsp lime juice. Whisk in 1 tbsp honey/brown sugar if using. Reserve 2 tbsp glaze for finishing (keep it separate from raw chicken contact).
3. Marinate: pour remaining glaze over the chicken cutlets and let sit 10–15 minutes while you prep sides.
4. Prep bok choy: halve 12 oz baby bok choy lengthwise. Toss with 1 tbsp olive oil and a pinch of salt.
5. Prep the crunchy salad: thinly slice 1 cucumber and 1 Fuji apple. Toss with 1 tbsp olive oil and an extra squeeze of lime (about 1 tbsp) if you like; add a pinch of salt. (Optional at-home add-ins: sesame seeds, chili flakes.)
6. Grill: preheat grill to medium-high. Oil grates. Grill chicken 3–4 minutes per side, brushing with marinade during the first side only, until cooked through (165°F).
7. Grill bok choy: grill cut-side down 2–3 minutes to get deep char marks, then flip and grill 1–2 minutes more until tender-crisp.
8. Finish and serve: brush cooked chicken with the RESERVED 2 tbsp clean glaze. Plate with grilled bok choy and the apple-cucumber salad.