Careme Recipes

Ingredients

• Farm-Raised Fresh Atlantic Salmon Whole Fillet – Fresh From the Service Counter (1 lb) 12 oz (2 portions) $9.99 sale (reg $10.99)
• Brussels Sprouts 1 lb, halved $3.29
• Organic Purple Top Turnips 1–2 turnips (about 1 lb), peeled and cut into chunks $2.49
• Fresh Organic Lemon - Each 1 lemon (slices + 1 Tbsp juice) $1.29
• Simple Truth Organic® Thyme 1 tsp leaves (or 1/2 tsp dried thyme) $2.49
• Olive oil 2 Tbsp (divided)
• Salt and black pepper to taste
• Butter (optional) 1 Tbsp to finish vegetables

Instructions

1. Heat oven to 425°F. Line a sheet pan.
2. Roast vegetables: Toss halved Brussels sprouts and turnip chunks with 1 1/2 Tbsp olive oil, salt, pepper, and thyme. Roast 18 minutes, stirring once.
3. Add salmon: Push vegetables to the sides. Place salmon portions in the center. Drizzle with 1/2 Tbsp olive oil, salt, pepper, and top with lemon slices. Roast 8–12 minutes until salmon flakes easily (125–130°F for medium).
4. Finish: Remove lemon slices, squeeze 1 Tbsp lemon juice over salmon and veggies. Optional: toss vegetables with 1 Tbsp butter for gloss.
5. Serve: Plate salmon with roasted Brussels sprouts and turnips.

Ingredients

• Beef Choice Boneless Flank Steak 12 oz (for 2 servings) $13.99 (reg)
• Fresh Large Green Bell Pepper 1 pepper, sliced $0.99
• Fresh Red Hothouse Bell Pepper 1 pepper, sliced $1.67
• Kroger® Yellow Onion 3 lb Bag 1/2 large onion, sliced $2.29
• Garlic (1 ct) 2 cloves, minced $0.69
• Fresh Organic Limes - Each 1 lime (2 Tbsp juice) $1.29
• Neutral oil 2 Tbsp (divided)
• Ground cumin 1 tsp
• Smoked paprika or chili powder 1 tsp
• Salt + black pepper to taste
• Optional: Romaine Lettuce a few leaves to serve on the side or as wraps $2.49

Instructions

1. Marinate steak: Mix 1 1/2 Tbsp oil + 2 Tbsp lime juice + 2 minced garlic cloves + 1 tsp cumin + 1 tsp smoked paprika/chili powder + 3/4 tsp salt + pepper. Coat flank steak. Marinate 20–45 minutes (room temp if short).
2. Prep grill: Heat grill to high. Oil grates.
3. Char veggies: Toss sliced peppers + onion with 1/2 Tbsp oil and a pinch of salt. Grill in a basket or on a grill pan, stirring, until charred-tender, 6–10 minutes. Keep warm.
4. Grill steak: Grill flank steak 3–5 minutes per side (depending on thickness) for medium-rare. Rest 7–10 minutes.
5. Slice & serve: Slice steak thinly against the grain. Pile over grilled peppers/onions. Optional: serve with romaine leaves as wraps and extra lime.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin (1 lb) 1 lb $3.99 sale (reg $4.99)
• Simple Truth Organic® Whole Baby Bella Mushrooms (8 oz) 8 oz, sliced $3.50 sale (reg $3.99)
• Shallots (1 lb) 1 large shallot, finely chopped (about 1/4 cup) $3.99
• Organic Purple Top Turnips (1 ct) 2 medium turnips (about 1 lb total), peeled and cut into 3/4-inch chunks $2.49
• Simple Truth Organic® Low Sodium Free Range Chicken Broth (32 oz) 1/2 cup $2.00 sale (reg $2.19)
• Olive oil 2 Tbsp (turnips) + 1 Tbsp (searing)
• Butter 1 Tbsp
• Dijon mustard 1 tsp
• Thyme (fresh or dried) 1 tsp fresh leaves or 1/2 tsp dried
• Heavy cream or half-and-half 1/4 cup
• Salt and black pepper to taste
• Lemon (optional) 1 tsp juice to finish (or a splash of vinegar)

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan. Pat 1 lb pork tenderloin dry and slice into 1-inch-thick medallions (about 10–12 pieces).
2. Roast turnips: Toss peeled, chunked turnips (about 1 lb) with 2 Tbsp olive oil, 1/2 tsp salt, and black pepper. Roast at 425°F, tossing once, until browned and tender, 22–28 minutes.
3. Sear pork: Heat 1 Tbsp olive oil in a large skillet over medium-high. Season pork medallions with 3/4 tsp salt and pepper. Sear 2–3 minutes per side until well-browned. Transfer to a plate (they’ll finish in sauce).
4. Build sauce: Reduce heat to medium. Add 1 Tbsp butter, then add sliced 8 oz baby bella mushrooms and a pinch of salt. Cook, stirring, until mushrooms brown and release their liquid, 6–8 minutes.
5. Aromatics: Stir in 1 chopped shallot and 1/2 tsp dried thyme (or 1 tsp fresh). Cook 1 minute.
6. Deglaze: Add 1/2 cup chicken broth, scraping up browned bits. Simmer 2 minutes.
7. Finish sauce: Stir in 1/4 cup cream (or half-and-half) and 1 tsp Dijon mustard. Simmer 2–3 minutes until lightly thickened. Taste and adjust salt/pepper.
8. Finish pork: Return pork and any juices to skillet. Simmer gently until pork reaches 145°F, 2–4 minutes (don’t overcook). Finish with 1 tsp lemon juice (optional).
9. Serve: Plate creamy mushroom pork with roasted turnips on the side (spoon extra sauce over everything).