Careme Recipes

Ingredients

• Rockfish fillet 1 lb $4.99/lb (sale)
• Kroger® Russet Potatoes (5 lb bag) 1 lb potatoes from the bag $2.99/bag
• Fresh Green Beans - Bag 8 oz $3.69 per 1 lb bag
• Organic Garlic 2 cloves, minced $6.99/lb
• Organic Italian Parsley 2 Tbsp, chopped $1.99 each
• Lemon 1 (zest + wedges) pantry
• Smoked paprika 1 tsp pantry
• Olive oil 3 Tbsp pantry
• Salt & black pepper to taste pantry

Instructions

1. Heat oven to 425°F. Line a sheet pan with parchment.
2. Toss potatoes (1-inch chunks) with 2 Tbsp olive oil, half the garlic, 1/2 tsp salt, pepper. Roast 15 minutes.
3. Add green beans to the pan, toss with potatoes. Roast 8 minutes more.
4. Pat rockfish dry. In a small bowl mix remaining 1 Tbsp oil, remaining garlic, 1 tsp paprika, lemon zest, 1/2 tsp salt, pepper. Brush over fish.
5. Scoot veggies to make space; place fish on the pan. Roast 8–10 minutes until fish flakes easily (135–140°F internal).
6. Squeeze lemon over everything. Scatter parsley. Serve with lemon wedges.

Ingredients

• Fresh Wild Mussels (sustainably sourced) 2 lb, scrubbed & debearded $6.99/lb (sale)
• Organic Butternut Squash 3/4 lb, peeled and 1/2-inch dice $1.49/lb (sale)
• Organic Leeks (bunch) 1 large leek (white/light green only), sliced $4.99/bunch
• Organic Garlic 3 cloves, sliced $6.99/lb
• Organic Ginger Root 1-inch piece, sliced matchsticks $5.99/lb
• Son Premium Fish Sauce 17 oz 1 Tbsp $8.99
• Dry white wine or low-sodium broth 1 cup pantry
• Unsalted butter 2 Tbsp pantry
• Olive oil 1 Tbsp pantry
• Organic Cilantro 2 Tbsp, chopped $1.99 each
• Red pepper flakes pinch pantry
• Salt & black pepper to taste pantry

Instructions

1. Heat a large pot over medium. Add olive oil and butter. Sauté leeks with a pinch of salt 3–4 minutes until soft.
2. Stir in garlic and ginger; cook 30 seconds. Add squash, wine/broth, fish sauce, and red pepper flakes. Simmer 8–10 minutes until squash is just tender.
3. Increase heat to medium-high. Add mussels, cover, and steam 4–6 minutes, shaking the pot once or twice, until shells open. Discard any that stay closed.
4. Taste broth; season with pepper and a pinch of salt if needed. Sprinkle cilantro and serve immediately in warm bowls with plenty of broth.

Ingredients

• Simple Truth™ 90% Lean Natural Ground Bison 16 oz 1 lb (forms 4 x 4-oz patties) $11.49 (sale)
• Organic Romaine Lettuce 6 oz 6–8 large leaves (for wraps) $4.99
• Kroger® Gala Apples – 3 lb bag 2 medium apples, peeled & diced $3.99/bag
• Kroger® Yellow Onion 3 lb Bag 1 large onion, thinly sliced $3.29/bag
• Organic Acorn Squash ~1.5 lb, cut into wedges, seeds removed $1.49/lb (sale)
• Olive oil 2.5 Tbsp, divided pantry
• Apple cider vinegar 1 Tbsp pantry
• Dijon mustard 1 tsp pantry
• Salt & black pepper to taste pantry

Instructions

1. Heat oven to 425°F. Toss acorn squash wedges with 1.5 Tbsp olive oil, 1/2 tsp salt, pepper. Roast on a sheet pan 25–30 minutes, flipping once, until caramelized and tender.
2. Make apple–onion jam: In a skillet over medium heat, add 1 Tbsp olive oil, onions, and a pinch of salt. Cook 6–8 minutes until soft. Stir in diced apples; cook 6–8 minutes until jammy. Finish with vinegar and Dijon; season to taste. Keep warm.
3. Form 4 bison patties (about 4 oz each). Season generously with salt and pepper.
4. Grill (or stovetop): Preheat grill to medium-high (or skillet over medium-high). Cook patties 3–4 minutes per side to medium, or desired doneness. Rest 2 minutes.
5. Assemble: Double up romaine leaves per burger, add two patties per wrap, top with warm apple–onion jam. Serve with roasted acorn squash on the side.