Careme Recipes

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 12 oz, skinless if possible $4.99/lb (on sale) – use about 3/4 lb
• Kosher salt & freshly ground black pepper to season fish, potatoes, and greens pantry
• Olive oil 3 Tbsp, divided pantry
• Unsalted butter 2 Tbsp pantry
• Fresh lemons 1 lemon (zest + 2 Tbsp juice) ~$0.75 each (not listed but common)
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs) 3 cloves, minced (2 for greens, 1 for butter) $6.99/lb (you’ll use a small amount)
• Organic Yellow Potatoes or Organic Yukon Gold Potatoes 1 lb potatoes, scrubbed and cut in chunks $2.49–4.99 (bag)
• Whole milk or half‑and‑half 1/4 cup (more if needed) fridge staple
• Baby Organic Broccoli OR Organic Lacinato Kale / Organic Kale (choose one) 4 cups chopped (about 1 small bunch kale OR 8 oz broccoli florets) $2.99–4.99
• Organic Jumbo Yellow Onions 1/2 medium onion, thinly sliced $2.19/lb
• Red pepper flakes (optional) a pinch for the greens pantry
• Fresh Organic Large Ripe Avocado (optional garnish) 1/2 avocado, sliced $2.99 (on sale)

Instructions

1. Prep: Heat oven to 400°F. Pat rockfish dry with paper towels. Line a small sheet pan with parchment or lightly oil it.
2. Prep potatoes: Place potato chunks in a pot, cover with cold salted water by 1 inch. Bring to a boil on the stove, then simmer until very tender, 12–15 minutes.
3. Season fish: In a small bowl, combine 1 Tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and half the lemon zest. Rub over both sides of the rockfish. Let sit while potatoes cook.
4. Make lemon‑garlic butter: In another small bowl, mash 2 Tbsp softened butter with 1 minced garlic clove, remaining lemon zest, and a pinch of salt. Set aside.
5. Start searing rockfish (stove): Heat a large oven‑safe skillet over medium‑high. Add 1 Tbsp olive oil. When shimmering, lay in the fillets (presentation side down). Sear 2–3 minutes until lightly golden.
6. Finish rockfish in oven: Flip the fillets, dot the tops with lemon‑garlic butter, and transfer the skillet to the 400°F oven. Roast 5–8 minutes, depending on thickness, until fish flakes easily but is still moist. Remove and let rest 2 minutes. Squeeze 1–2 tsp lemon juice over the top.
7. Drain & mash potatoes: When potatoes are very tender, drain well. Return to the warm pot. Add 1 Tbsp olive oil, 1/4 cup milk or half‑and‑half, 1/2 tsp salt, and black pepper. Mash until smooth and creamy, adding a splash more milk if needed. Cover to keep warm.
8. Cook greens: While fish finishes, heat remaining 1 Tbsp olive oil in a medium skillet over medium. Add sliced onion and a pinch of salt; cook until softened and golden at edges, 5–7 minutes. Add chopped kale (or broccoli), 2 minced garlic cloves, and a pinch of red pepper flakes. Sauté 3–5 minutes until tender (add 1–2 Tbsp water and cover briefly if using kale and it needs help wilting). Taste and season with salt, pepper, and 1–2 tsp lemon juice.
9. Plate: Spoon a bed of mashed potatoes onto each plate. Nestle a mound of garlicky greens alongside or on top. Place rockfish fillet over the potatoes, spooning the buttery pan juices over. Garnish with avocado slices if using and extra lemon wedges.
10. Serve: Bring to the table hot. Leftovers reheat gently on the stove with a splash of water for the potatoes and greens; warm fish briefly in a low oven so it doesn’t dry out.

Ingredients

• Kroger® Fresh Natural Pork Shoulder Butt Bone In OR Pork Shoulder Blade Boston Roast Boneless 1 1/4 lb pork shoulder, excess fat trimmed, cut into 1‑inch cubes $1.49–2.99/lb (big sale) – you’ll use ~1.25 lb
• Kosher salt & black pepper to season pork and stew pantry
• Olive oil 1 Tbsp (optional, for browning) + more as needed pantry
• Organic Yellow Peeled Onions or Organic Jumbo Yellow Onions 1 medium onion, diced ~$1.99–2.19 each
• Organic Garlic 3 cloves, minced $6.99/lb (small amount used)
• Organic Butternut Squash 1 lb, peeled and cut into 3/4‑inch cubes $1.99/lb
• Organic Green Cabbage 1/2 small head (about 3 cups shredded), divided (2 cups for slaw, 1 cup for stew) $2.49/lb
• Canned fire‑roasted diced tomatoes 1 (14.5‑oz) can, undrained pantry
• Low‑sodium chicken broth 2 cups pantry
• Ground cumin 1 1/2 tsp pantry
• Smoked paprika 1 tsp pantry
• Dried oregano 1 tsp pantry
• Bay leaf 1 pantry
• Cooked white or brown rice (stove) 1 cup uncooked (yields ~2–3 cups cooked) pantry
• Fresh limes 2 limes (1 for stew, 1 for slaw & serving) produce
• Organic Cilantro (can sub Organic Thai Basil if that’s what you have) 1/3 cup chopped, plus extra leaves for garnish ~$1.50–2/bunch (Thai basil listed at $2.79)
• Radishes (optional but nice) 4–5 radishes, thinly sliced for slaw produce section
• Simple Truth Organic® Baby Dill (optional) 1 Tbsp finely chopped (nice in slaw but optional) $2.79
• Neutral oil (for slaw) 1 Tbsp pantry
• Sugar or honey 1/2 tsp (for slaw) pantry
• Optional toppings: sour cream, crumbled queso fresco or feta, sliced avocado to taste optional

Instructions

1. Prep pork: Trim excess surface fat from pork shoulder and cut into 1‑inch cubes. Pat dry and season generously with 1 tsp salt and 1/2 tsp pepper.
2. Optional browning (stove): Heat 1 Tbsp olive oil in a skillet over medium‑high. Working in batches, brown pork on 2–3 sides, 2–3 minutes per side. Transfer pork to the slow cooker. (If you’re in a hurry, you can skip browning and place seasoned pork straight into the slow cooker.)
3. Layer ingredients in slow cooker: Add diced onion, minced garlic, butternut squash cubes, 1 cup shredded cabbage, canned tomatoes with their juices, cumin, smoked paprika, oregano, bay leaf, and 1/2 tsp more salt. Pour in chicken broth and stir lightly.
4. Cook in slow cooker: Cover and cook on LOW for 6–7 hours or on HIGH for 3 1/2–4 hours, until the pork is very tender and the squash has mostly broken down into the broth.
5. Cook rice (stove, during last 30–40 minutes): Rinse 1 cup rice. Combine with 2 cups water and a pinch of salt in a saucepan. Bring to a boil, then cover, reduce heat to low, and cook 15–20 minutes (white) or 35–40 minutes (brown), until tender. Let sit 5 minutes off heat, then fluff.
6. Make cabbage‑radish slaw (stove‑free): In a bowl, combine remaining 2 cups shredded cabbage, sliced radishes, chopped cilantro (reserve a little for garnish), and chopped baby dill if using. In a small cup, whisk juice of 1 lime, 1 Tbsp neutral oil, 1/2 tsp sugar or honey, 1/4 tsp salt, and black pepper to taste. Toss with the veggies. Let stand 10 minutes to lightly pickle.
7. Finish stew (brief stove step for brightness, optional): When the pork is tender, taste the broth. Remove bay leaf. If you’d like it thicker, ladle 1 cup of stew (with squash and broth, no pork) into a saucepan and simmer on the stove 5–7 minutes to reduce, then return to the slow cooker. Stir in juice of 1 lime and half the chopped cilantro. Taste and adjust salt, pepper, and lime.
8. Serve: Spoon cooked rice into shallow bowls. Ladle pork & butternut squash stew over. Top each bowl with a handful of crunchy cabbage‑radish slaw, remaining cilantro, and any toppings you like (sour cream, queso fresco, avocado slices, extra lime wedges).
9. Leftovers: Stew keeps well up to 4 days refrigerated. Slaw is best within 24 hours but will stay crunchy enough for 2 days. Reheat stew gently on the stove, adding a splash of water if it’s very thick.

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off OR Kroger® Extra Large Raw Shrimp Peeled and Deveined Tail Off 10 oz shrimp (about 2 heaping cups), thawed if frozen, patted dry $6.99–$7.00 per 12 oz (on sale)
• Kosher salt & black pepper to lightly season shrimp and sauce pantry
• Cornstarch 2 tsp pantry
• Soy sauce (low‑sodium preferred) 3 Tbsp pantry
• Rice vinegar or lime juice 1 1/2 Tbsp pantry
• Honey or sugar 2 tsp pantry
• Sesame oil (toasted, if you have it) 1 tsp pantry
• Neutral oil (canola, avocado, etc.) 2–3 Tbsp, divided pantry
• Organic Ginger Root 1 Tbsp finely grated (about 1‑inch knob) $5.99/lb
• Organic Garlic 3 cloves, minced $6.99/lb
• Organic Baby Bok Choy 1/2 lb (about 3–4 small heads), halved lengthwise then sliced 1‑inch wide $3.99/lb
• Kroger® Brand Snow Peas 4 oz (about 2 cups) – stringed if needed $3.89 / 8 oz
• Simple Truth Organic® Sliced Shiitake Mushrooms 3 oz (about 1 1/2 cups), sliced if not pre‑sliced $5.99 / 5 oz
• Scallions (optional) 2, thinly sliced (whites & greens separated) produce
• Cooked white rice (stove) 3/4 cup uncooked (yields about 2 cups cooked) pantry
• Crushed red pepper flakes or a sliced fresh chile (optional) to taste pantry
• Sesame seeds (optional garnish) 1 tsp pantry

Instructions

1. Cook rice (stove): Rinse 3/4 cup rice. Add to a small pot with 1 1/2 cups water and a pinch of salt. Bring to a boil, then cover, reduce heat to low, and cook 15–18 minutes until tender. Remove from heat and let steam, covered, 5 minutes; fluff before serving.
2. Prep shrimp: Pat shrimp dry. In a bowl, toss with a pinch of salt, pepper, and 2 tsp cornstarch to lightly coat. Set aside while you prep veggies.
3. Prep vegetables & aromatics: Slice baby bok choy (separate pale stems from dark greens if you can). Trim string from snow peas if needed. Slice shiitakes. Mince garlic, grate ginger, and slice scallions, keeping whites and greens separate.
4. Make stir‑fry sauce: In a small bowl, whisk together 3 Tbsp soy sauce, 1 1/2 Tbsp rice vinegar (or lime juice), 2 tsp honey or sugar, 1/4 cup water, and 1 tsp sesame oil. Taste and add a pinch of pepper or red pepper flakes if you like heat.
5. Stir‑fry shrimp (stove): Heat 1–1 1/2 Tbsp neutral oil in a large skillet or wok over medium‑high until shimmering. Add shrimp in a single layer and cook 1–1 1/2 minutes per side, just until mostly opaque and lightly golden. Transfer to a plate (they’ll finish in the sauce).
6. Cook aromatics & mushrooms: In the same pan, add another 1 Tbsp oil if needed. Add shiitake mushrooms and scallion whites with a pinch of salt. Cook, stirring, 3–4 minutes until mushrooms release liquid and start to brown. Add garlic and ginger; cook 30 seconds until fragrant.
7. Add veggies: Add bok choy stems and snow peas. Stir‑fry 2 minutes. Then add bok choy greens and a pinch of salt; cook another 1–2 minutes until greens are just wilted but still bright.
8. Sauce & finish: Give the sauce a quick stir (cornstarch can settle if you added a little). Pour sauce into the skillet; bring to a vigorous simmer. Return shrimp (and any juices) to the pan. Toss everything 1–2 minutes until shrimp are cooked through and the sauce lightly coats the shrimp and vegetables. If it gets too thick, splash in 1–2 Tbsp water. Taste and adjust seasoning with soy, vinegar, or a pinch of sugar.
9. Serve: Mound rice into two bowls. Spoon shrimp and vegetables with sauce over the top. Garnish with scallion greens, sesame seeds, and extra chile flakes if desired.
10. Leftovers: Best eaten fresh, but will keep 1–2 days chilled. Reheat quickly on the stove with a tablespoon or two of water to keep the shrimp from overcooking and the sauce from getting gluey.