Careme Recipes

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 12 oz (about 0.75 lb) $4.99/lb (sale)
• Kroger® Russet Potatoes 5 lb bag 1.5 lb (about 2 large potatoes) $2.99/bag (great value)
• Fresh Green Beans - Bag 8 oz $3.69/lb
• Egg 1 large
• All-purpose flour 1/2 cup
• Panko breadcrumbs 1 cup
• Paprika + garlic powder 1 tsp each
• Kosher salt & black pepper To taste
• Olive oil (or neutral oil) 3 tbsp, divided
• Lemon 1, cut into wedges
• Tartar sauce or ketchup (optional) For serving

Instructions

1. Heat oven to 450°F. Place two rimmed sheet pans inside to preheat.
2. Cut potatoes into 1/2-inch wedges. Toss with 1.5 tbsp oil, salt, and pepper. Spread on one hot pan; roast 25–30 min, flipping halfway.
3. Set up breading: bowl 1—flour + pinch salt/pepper; bowl 2—beaten egg; bowl 3—panko + paprika + garlic powder + pinch salt.
4. Slice rockfish into 1-inch-wide strips. Dredge in flour, dip in egg, then coat in panko. Lightly oil the second hot pan (or line with parchment) and arrange fish. Drizzle or mist with 1 tbsp oil.
5. After potatoes are flipped (about 15 min in), put fish pan on upper rack. Bake 12–15 min until golden and fish flakes easily.
6. Toss green beans with 1/2 tbsp oil, salt, and pepper. Add to the potato pan for the last 10–12 min, stirring once.
7. Serve fish with lemon wedges, potato “chips,” and green beans. Dips optional. Kid tip: let them dunk!

Ingredients

• Draper Valley Boneless Skinless Fresh Chicken Breast 0.8–1 lb (2 small breasts) $6.99/lb
• Organic Spaghetti Squash 1 medium (about 2.5 lb) $1.49/lb (sale)
• Organic Lacinato Kale 1/2 bunch (about 2 cups shredded) $2.99/bunch
• Marinara sauce 1.5 cups
• Shredded mozzarella 1 cup
• Grated Parmesan 1/4 cup, divided
• Panko breadcrumbs 1/2 cup
• All-purpose flour 1/4 cup
• Egg 1 large, beaten
• Garlic 2 cloves, minced $6.99/lb (organic)
• Olive oil 2–3 tbsp
• Salt & black pepper To taste
• Fresh basil (optional) A few leaves

Instructions

1. Heat oven to 450°F. Halve squash lengthwise and scoop seeds. Rub cut sides with 1 tbsp oil, season with salt/pepper, place cut-side down on a lined sheet. Roast 25–30 min until tender.
2. Meanwhile, prep chicken: pound to even 1/2-inch thickness. Season with salt/pepper. Set up three bowls—flour; beaten egg; panko mixed with 2 tbsp Parmesan and a pinch of salt.
3. Dredge chicken in flour, then egg, then panko mix. Heat 1.5 tbsp oil in a large oven-safe skillet over medium. Sear chicken 3–4 min per side until golden.
4. Top chicken with marinara and mozzarella. Move skillet to top rack and bake/broil 4–6 min until cheese melts and chicken hits 165°F.
5. While cheese melts, sauté garlic in 1/2 tbsp oil 30 sec in a pot. Add shredded kale; cook 2–3 min until wilted. Scrape roasted squash into strands with a fork; toss with kale, remaining Parmesan, salt, pepper, and a drizzle of olive oil.
6. Plate a bed of garlic-kale spaghetti squash and top with chicken parm. Garnish with basil if using.

Ingredients

• Certified Angus Beef Choice Chuck Steak (1 Steak) 12 oz, cut into small 1/4-inch dice (or use ground beef if preferred) $7.99/lb (sale)
• Kroger® Russet Potatoes 5 lb bag 12 oz, cut into 1/4-inch cubes $2.99/bag
• Kroger® Yellow Onion 3 lb Bag 1/2 medium, finely chopped $3.29/3 lb bag
• Tomato paste 2 tbsp
• Ground cumin, dried oregano, smoked paprika 1 tsp, 1 tsp, 1/2 tsp
• Kosher salt & black pepper To taste
• Low-sodium beef broth or water 1/2 cup
• Corn or flour tortillas 8 small, warmed
• Shredded cheese, sour cream, mild salsa (optional) For topping
• Organic Lacinato Kale 2 cups thinly sliced $2.99/bunch
• Kroger® Gala Apples – 3 lb bag 1 apple, thinly sliced $3.99/bag
• Lime 1 (juice)
• Olive oil 2 tbsp, divided
• Pinch of sugar (optional, for salad) 1/2 tsp

Instructions

1. Heat 1 tbsp oil in a large skillet over medium. Add diced potatoes with a pinch of salt; cook 6–8 min, stirring, until starting to brown. Splash in 2 tbsp water, cover, and steam 3 min to soften.
2. Push potatoes to sides, add remaining 1 tbsp oil. Add diced beef and onion to center; cook 4–5 min until beef is browned and onion soft.
3. Stir in tomato paste, cumin, oregano, paprika, and a few grinds pepper; cook 1 min. Add broth/water and simmer 3–4 min until saucy. Fold potatoes back through and season to taste.
4. Meanwhile, toss kale and apple with lime juice, a pinch of salt, and a tiny pinch sugar. Massage kale 30 seconds to soften.
5. Warm tortillas (dry skillet or oven wrapped in foil). Spoon beef–potato picadillo into tortillas and top as desired. Serve with the kale–apple salad.