Careme Recipes

Ingredients

• Fresh Rockfish Fillet Pacific Caught 1 lb $6.99/lb sale
• Green Asparagus 1 lb $4.99/lb sale
• Yukon Gold Potatoes 1 lb $1.49/lb
• Garlic 1 bulb $1.50 each
• Parsley 1 small bunch $1.69 each
• Fresh Organic Lemon 1 lemon $1.69 each
• Jumbo Yellow Onion 1/2 lb $1.49/lb

Instructions

1. Prep 1 lb Fresh Rockfish Fillet Pacific Caught ($6.99/lb sale) by patting it dry and cutting into 2 portions. Prep 1 lb Yukon Gold Potatoes ($1.49/lb) by halving or quartering if large. Trim 1 lb Green Asparagus ($4.99/lb sale). Mince 2 cloves from 1 Garlic bulb ($1.50 each). Finely chop 2 tablespoons Parsley from 1 small bunch ($1.69 each). Thinly slice about 1/4 lb of 1/2 lb Jumbo Yellow Onion ($1.49/lb). Zest and juice 1 Fresh Organic Lemon ($1.69 each).
2. Heat the oven to 425°F. Toss the 1 lb Yukon Gold Potatoes ($1.49/lb), the sliced 1/4 lb Jumbo Yellow Onion ($1.49/lb), 1 tablespoon oil, 1/2 teaspoon salt, and black pepper on a sheet pan. Roast for 20 minutes.
3. Add the trimmed 1 lb Green Asparagus ($4.99/lb sale) to the sheet pan with 1 teaspoon oil, 1/4 teaspoon salt, and pepper. Toss and spread everything out, then return the pan to the oven for 10 to 12 minutes more until the potatoes are tender and the asparagus is just browned at the tips.
4. While the vegetables roast, season the 2 rockfish portions from 1 lb Fresh Rockfish Fillet Pacific Caught ($6.99/lb sale) with 1/2 teaspoon salt and black pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat.
5. Sear the 1 lb Fresh Rockfish Fillet Pacific Caught ($6.99/lb sale) for 3 to 4 minutes on the first side, then flip and cook 2 to 3 minutes more until the fish flakes easily. Transfer the fish to a plate.
6. Lower the heat to medium. Add the minced 2 cloves Garlic from 1 bulb ($1.50 each) to the skillet and cook 30 seconds. Add the zest and juice from 1 Fresh Organic Lemon ($1.69 each), 2 tablespoons water, and the chopped 2 tablespoons Parsley from 1 bunch ($1.69 each). Swirl in 1 tablespoon butter or olive oil if you have it, then spoon the sauce over the fish.
7. Plate the 1 lb Fresh Rockfish Fillet Pacific Caught ($6.99/lb sale) with the roasted 1 lb Yukon Gold Potatoes ($1.49/lb), roasted 1 lb Green Asparagus ($4.99/lb sale), and onion. Serve with the suggested Sauvignon Blanc or unoaked Chardonnay.

Ingredients

• Kroger Fresh Natural Pork Tenderloin 1 lb $3.99/lb sale
• Green Cabbage 1 lb $1.49/lb
• Carrots 1 lb $1.69/lb
• Jumbo Yellow Onions 1/2 lb $1.49/lb
• Garlic 1 bulb $1.50 each
• Fresh Organic Lemon 1 lemon $1.69 each
• Simple Truth Organic Rosemary or fresh Parsley a small amount $2.79 or $1.69

Instructions

1. Prep 1 lb Kroger® Fresh Natural Pork Tenderloin ($3.99/lb sale) by trimming any silver skin if needed and cutting it into 2 equal portions. Slice 1/2 lb from Jumbo Yellow Onions ($1.49/lb). Shred or thinly slice 1 lb Green Cabbage ($1.49/lb). Peel and cut 1 lb Carrots ($1.69/lb) into sticks. Mince 2 cloves from 1 Garlic bulb ($1.50 each). Zest and juice 1 Fresh Organic Lemon ($1.69 each). Chop 1 teaspoon rosemary if using Simple Truth Organic® Rosemary ($2.79) or 1 tablespoon Parsley ($1.69 each).
2. Heat the oven to 425°F. Toss the 1 lb Carrots ($1.69/lb) with 1 tablespoon oil, 1/2 teaspoon salt, pepper, and half the chopped rosemary or parsley. Spread on a sheet pan and roast for 25 to 30 minutes, turning once, until browned and tender.
3. While the carrots roast, season the 1 lb Kroger® Fresh Natural Pork Tenderloin ($3.99/lb sale) with 3/4 teaspoon salt, pepper, and the remaining rosemary if using. Heat 1 tablespoon oil in an oven-safe skillet over medium-high heat.
4. Sear the 2 pork portions from 1 lb tenderloin ($3.99/lb sale) for 2 to 3 minutes per side until nicely browned. Transfer the skillet to the oven and roast for 10 to 14 minutes, or until the pork reaches 145°F. Rest the pork 5 minutes before slicing.
5. While the pork cooks, heat 1 tablespoon oil in a second skillet over medium-high heat. Add the sliced 1/2 lb Jumbo Yellow Onions ($1.49/lb) and cook 3 minutes. Add the shredded 1 lb Green Cabbage ($1.49/lb), minced 2 cloves Garlic from 1 bulb ($1.50 each), 1/2 teaspoon salt, and black pepper. Cook 8 to 10 minutes, stirring often, until the cabbage softens and browns at the edges.
6. Finish the cabbage with the zest and half the juice from 1 Fresh Organic Lemon ($1.69 each). Taste and add more lemon juice if needed.
7. Slice the rested 1 lb Kroger® Fresh Natural Pork Tenderloin ($3.99/lb sale) and serve with the roasted 1 lb Carrots ($1.69/lb) and the lemony 1 lb Green Cabbage ($1.49/lb). Pour a Pinot Noir or dry Riesling alongside.

Ingredients

• Kroger Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off 12 oz $6.99/12 oz sale
• Bok Choy 1 lb $2.49/lb
• Kroger Sliced White Mushrooms 8 oz $2.79/8 oz
• Ginger Root 1 small knob $4.99/lb
• Garlic 1 bulb $1.50 each
• Green Onions 1 bunch $1.50 each
• Jumbo Yellow Onion 1/2 lb $1.49/lb
• Simple Truth Organic Low Sodium Free Range Chicken Broth 32 oz carton $1.79 sale
• White or brown rice 1 cup dry pantry

Instructions

1. Prep 12 oz Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off ($6.99 sale) by thawing if needed and patting dry. Prep 1 lb Bok Choy ($2.49/lb) by separating stems and leaves, then slicing both. Slice 1/2 lb Jumbo Yellow Onion ($1.49/lb). If not already sliced, use 8 oz Kroger® Sliced White Mushrooms ($2.79/8 oz) as is. Mince 2 cloves from 1 Garlic bulb ($1.50 each). Peel and grate 1 tablespoon Ginger Root from 1 small knob ($4.99/lb). Slice 2 Green Onions from 1 bunch ($1.50 each).
2. Cook 1 cup dry rice according to package directions while you make the stir-fry.
3. In a small bowl, combine 1/2 cup Simple Truth Organic® Low Sodium Free Range Chicken Broth from the 32 oz carton ($1.79 sale) with 2 tablespoons soy sauce if you have it, plus 1 teaspoon cornstarch if you have it for thickening. If you do not have cornstarch, the broth will still make a light sauce.
4. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the 12 oz Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off ($6.99 sale) and cook 1 to 2 minutes per side until just pink. Remove to a plate.
5. Add another 1 tablespoon oil to the skillet. Stir-fry the sliced 1/2 lb Jumbo Yellow Onion ($1.49/lb), the stems from 1 lb Bok Choy ($2.49/lb), the 8 oz Kroger® Sliced White Mushrooms ($2.79/8 oz), the minced 2 cloves Garlic from 1 bulb ($1.50 each), and the grated 1 tablespoon Ginger Root ($4.99/lb) for 4 to 5 minutes until the mushrooms soften and the bok choy stems are crisp-tender.
6. Add the leaves from the 1 lb Bok Choy ($2.49/lb) and the 1/2 cup chicken broth mixture made from the $1.79 carton. Cook 1 to 2 minutes until the greens wilt and the sauce lightly coats the vegetables.
7. Return the 12 oz Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off ($6.99 sale) to the skillet and toss with the vegetables. Finish with the sliced 2 Green Onions from 1 bunch ($1.50 each).
8. Serve the shrimp and vegetable stir-fry over the cooked 1 cup dry rice. Pair with Riesling or Pinot Gris for a clean, weeknight-friendly match.