Careme Recipes

Ingredients

• Ham (Kroger® Fully Cooked Boneless Half Ham) 12 oz, sliced into 4 steaks $3.99/lb (sale)
• Yam (Organic White Sweet Potatoes) 1 large (about 14–16 oz), cut into 1-inch wedges $2.79/lb
• Jam (your favorite fruit jam; apple, pear, or plum work great) 1/3 cup n/a

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan. Cut the yam into 1-inch wedges. Slice the ham into 4 even steaks. Warm the jam briefly in a small bowl so it’s spreadable.
2. Roast: Spread the yam on the sheet pan and place in the oven for 15 minutes to start softening.
3. Glaze: Pull the pan, nestle the ham among the yam, and brush ham and yam generously with jam.
4. Finish: Return to the oven for 10–12 minutes until the ham is heated through and the jam is bubbling and lacquered, then switch to a 1–2 minute broil for light caramelization.
5. Serve: Plate ham with jammy yam and spoon any pan glaze over the top.

Ingredients

• Trout (Fresh Steelhead Trout Fillet) 12 oz (two 6-oz fillets), patted dry $13.99/lb
• Sprout (Kroger® Brussels Sprouts) 12 oz, trimmed and halved $3.99 per 12 oz
• Stout (dark beer) 1 cup n/a

Instructions

1. Prep: Trim and halve each sprout. Pat trout dry.
2. Reduce: Pour stout into a large nonstick skillet over medium heat. Simmer until syrupy and reduced by roughly half.
3. Glaze sprout: Add sprout to the skillet, toss to coat, cover, and cook 6–8 minutes until just tender, stirring once or twice to keep them glossy with stout. Transfer sprout to warm plates, leaving a spoon or two of glaze in the pan.
4. Sear trout: Lay trout skin-side down in the same skillet over medium-high heat. Cook 3–4 minutes until the skin crisps and the flesh turns opaque two-thirds up the sides. Flip and cook 1–2 minutes more, brushing with remaining stout glaze.
5. Serve: Top sprout with trout and drizzle any last stout glaze from the pan.

Ingredients

• Beef (Certified Angus Beef Choice Top Round Steak) 12 oz, thinly sliced across the grain $9.59/lb (sale)
• Leaf (Organic Green Leaf Lettuce) 1 head, leaves separated and rinsed $3.49 each

Instructions

1. Prep: Freeze beef 15 minutes to firm slightly, then slice thinly across the grain. Separate and rinse leaf, then pat dry.
2. Grill or stove: Heat a grill or a heavy skillet until very hot. Sear beef in a single layer just until browned on the outside and still juicy, 1–2 minutes total depending on thickness. Work in quick batches so it stays tender.
3. Serve: Pile beef into leaf and roll into handheld wraps. Enjoy immediately while the beef is hot and the leaf is crisp.