Careme Recipes

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Thighs Griller Pack BIG DEAL! 1 lb (about 2 large thighs), patted dry $4.49 (sale) per 1 lb
• Green Asparagus 1/2 lb asparagus, woody ends trimmed $5.99 per 1 lb
• Yukon Gold Potatoes 1 lb, cut into 3/4-inch chunks $1.49 per 1 lb
• Kroger® Beef Bouillon Cubes (or broth) 1 cube + 1 cup water (or 1 cup broth) $2.99 per 3.25 oz
• Organic Green Onions 2 green onions, thinly sliced (white/green separated) $2.19 per 1 each
• Kroger® Fresh Lemons Bag (or any lemon) 1 lemon (zest + 2 Tbsp juice) $4.99 per 2 lb bag
• Spice World® Fresh Diced Garlic 1 tsp (or 2 cloves), plus more to taste $3.49 per 5 oz
• Olive oil 2 Tbsp, divided not provided
• Butter (optional) 1 Tbsp (optional, for finishing sauce) not provided
• Dijon mustard (optional) 1 tsp (optional, for extra body) not provided
• Salt and black pepper to taste not provided
• Red pepper flakes (optional) pinch not provided

Instructions

1. Prep: Cut 1 lb Yukon Gold potatoes into 3/4-inch chunks. Trim 1/2 lb asparagus. Thinly slice 2 green onions (separate whites and greens). Zest 1 lemon and squeeze 2 Tbsp juice. Pat 1 lb chicken thighs very dry; season both sides with 1 tsp salt and 1/2 tsp black pepper.
2. Cook potatoes: Put the potatoes in a pot, cover with cold water by 1 inch, add 1/2 tsp salt, and bring to a boil. Simmer until just tender, 10–12 minutes. Drain, return to the pot, and toss with 1 Tbsp olive oil and a pinch of pepper. Cover to keep warm.
3. Sear chicken (stove): Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear until deeply browned, 4–5 minutes. Flip and cook 3 minutes more.
4. Build the lemon-pan sauce: Lower heat to medium. Add the sliced green onion whites and 1 tsp diced garlic to the skillet; stir 30 seconds. Add 1 cup water plus 1 bouillon cube (or 1 cup broth). Scrape up browned bits. Simmer until chicken is cooked through (165°F) and sauce reduces slightly, 5–7 minutes.
5. Cook asparagus in the same pan: Push chicken to one side. Add asparagus plus 2 Tbsp water to the skillet, season with a pinch of salt, and cover 2–3 minutes. Uncover and cook 1–2 minutes more until bright green and crisp-tender.
6. Finish: Turn off heat. Stir in lemon zest and 2 Tbsp lemon juice. Whisk in 1 Tbsp butter and 1 tsp Dijon (optional) for a glossy, bistro-style sauce. Taste and adjust salt/pepper; add a pinch of red pepper flakes if you like.
7. Serve: Plate warm potatoes, top with chicken and spoon over the lemon-pan sauce. Add asparagus on the side and finish with the sliced green onion greens.

Ingredients

• Certified Angus Beef Boneless Flank Steak 1 lb flank steak $12.99 (sale) per 1 lb
• Organic Baby Bok Choy 1 lb baby bok choy, halved lengthwise $3.99 per 1 lb
• Simple Truth Organic® Spring Mix (Optional side salad) 2 cups $3.00 (sale) per 5 oz
• Simple Truth Organic® Sliced White Mushrooms 8 oz mushrooms, sliced $3.00 (sale) per 8 oz
• Organic Green Onions 2 green onions, thinly sliced $2.19 per 1 each
• Spice World® Fresh Diced Garlic 2 tsp (or 4 cloves), divided $3.49 per 5 oz
• Organic Ginger Root 1 Tbsp grated ginger (from the root) $5.99 per 1 lb
• Soy sauce 3 Tbsp not provided
• Gochujang (Korean chili paste) 1 1/2 Tbsp not provided
• Honey or brown sugar 1 Tbsp not provided
• Rice vinegar or lemon juice 1 Tbsp not provided
• Neutral oil (canola/avocado) 2 Tbsp, divided not provided
• Cooked rice (optional starch) 1 cup cooked rice (for 2), optional not provided
• Salt and black pepper to taste not provided
• Toasted sesame seeds (optional) 1 tsp not provided

Instructions

1. Prep steak & sauce: Pat 1 lb flank steak dry. In a bowl, whisk 3 Tbsp soy sauce, 1 1/2 Tbsp gochujang, 1 Tbsp honey (or brown sugar), 1 Tbsp rice vinegar (or lemon juice), 1 Tbsp grated ginger, and 1 tsp diced garlic. Spoon 2 Tbsp of this sauce into a small cup and set aside for finishing; use the rest to coat the steak. Let sit 10 minutes while you prep vegetables.
2. Prep vegetables: Halve 1 lb baby bok choy lengthwise. Slice 8 oz mushrooms. Thinly slice 2 green onions (keep some green tops for garnish).
3. Sear steak (stove): Heat 1 Tbsp neutral oil in a large skillet or grill pan over medium-high heat. Sear the flank steak 3–5 minutes per side (depending on thickness) for medium-rare to medium. Transfer to a plate and rest 8–10 minutes.
4. Stir-fry mushrooms: In the same skillet, add 1 Tbsp neutral oil. Add mushrooms with a pinch of salt and cook until browned and their moisture evaporates, 5–7 minutes.
5. Cook bok choy: Add bok choy cut-side down and cook 2 minutes. Add 1 tsp diced garlic plus 2 Tbsp water, cover, and steam 2–3 minutes until crisp-tender. Uncover and toss everything together; season with black pepper.
6. Glaze & slice: Slice the rested flank steak thinly against the grain. Return sliced steak to the pan briefly and drizzle in the reserved 2 Tbsp sauce; toss 30 seconds just to coat and warm (don’t overcook).
7. Serve: Spoon mushrooms and bok choy into bowls (add 1 cup cooked rice for 2 if using). Top with sliced steak, scatter green onions, and finish with sesame seeds if you like.

Ingredients

• Fresh Steelhead Trout Fillet 1 lb steelhead fillet, skin on preferred $8.99 (sale) per 1 lb
• Kroger® Brussels Sprouts BIG DEAL! 12 oz Brussels sprouts, halved $6.00 per 24 oz
• Kroger® Fresh Red Grapefruit Bag 1 grapefruit (segments + 1 Tbsp juice) $6.49 per 5 lb
• Organic Green Onions 2 green onions, thinly sliced $2.19 per 1 each
• Olive oil 2 Tbsp, divided not provided
• Dijon mustard 1 1/2 Tbsp not provided
• Maple syrup (or honey) 2 tsp not provided
• Garlic (minced) 1 clove, minced (or 1/2 tsp diced garlic) $1.50 per 1 ct (if buying whole)
• Salt and black pepper to taste not provided
• Red pepper flakes (optional) pinch not provided

Instructions

1. Prep oven & pan: Heat oven to 450°F. Line a sheet pan with foil for easy cleanup. Halve 12 oz Brussels sprouts and toss with 1 Tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Start roasting sprouts: Spread Brussels sprouts cut-side down on the sheet pan. Roast 18–22 minutes until browned and crisp at the edges.
3. Make glaze: In a small bowl mix 1 1/2 Tbsp Dijon mustard, 2 tsp maple syrup (or honey), 1 minced garlic clove (or 1/2 tsp diced garlic), 1 Tbsp grapefruit juice, and a pinch of black pepper.
4. Prepare fish: Pat 1 lb steelhead dry. Season with 1/2 tsp salt and 1/4 tsp pepper. When sprouts have roasted ~20 minutes, push them to one side of the pan and place steelhead on the other side (skin-side down). Brush the mustard-maple glaze generously over the top of the fish.
5. Oven/broil finish: Roast 8–10 minutes until steelhead flakes easily (125–130°F for medium). For extra lacquer, switch to broil for the last 1–2 minutes—watch closely so the glaze doesn’t burn.
6. Quick grapefruit salad: While fish cooks, segment 1 grapefruit (cut away peel/pith, then cut segments free). Toss grapefruit segments with 2 sliced green onions, 1 tsp olive oil, a pinch of salt, and a pinch of red pepper flakes (optional).
7. Serve: Plate steelhead with roasted Brussels sprouts. Spoon any pan glaze over the fish and serve the grapefruit–green onion salad on the side for brightness.