Careme Recipes

Ingredients

• Mahi Mahi Wild Caught Filet

  1 lb 7.99
• Organic Green Asparagus

  1 lb 4.29
• Yukon Gold Potatoes

  1 lb 1.29
• Garlic

  2 cloves 0.69
• Parsley

  1/2 bunch 1.29
• Fresh Organic Lemon - Each

  1 each 1.29
• Olive oil

  2 1/2 tablespoons
• Kosher salt

  1 teaspoon, plus more to taste
• Black pepper

  1/2 teaspoon
• Paprika

  1/2 teaspoon

Instructions

1. Preheat the oven to 425°F. Line a sheet pan if you like easier cleanup. Rinse 1 pound Yukon Gold potatoes and cut them into 1-inch chunks. Trim 1 pound organic green asparagus by snapping or cutting off the woody ends. Mince 2 garlic cloves. Finely chop 2 tablespoons parsley from the 1/2 bunch. Zest the 1 lemon lightly, then cut it in half.
2. Toss the 1 pound cut Yukon Gold potatoes with 1 1/2 tablespoons olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika. Spread the potatoes on one side of the sheet pan with cut sides down where possible. Roast for 15 minutes.
3. After the potatoes have roasted 15 minutes, toss the 1 pound trimmed asparagus with 1/2 tablespoon olive oil and a pinch of salt. Add the asparagus to the other side of the pan. Roast the potatoes and asparagus together for 10 to 12 minutes, until the asparagus is just tender and the potatoes are browned and creamy inside.
4. While the vegetables roast, pat the 1 pound mahi mahi very dry and cut it into 2 equal portions. Season both pieces with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
5. Heat a large skillet over medium-high heat. Add 1/2 tablespoon olive oil. Place the 2 mahi mahi portions in the hot skillet and sear for 3 to 4 minutes on the first side until golden. Flip and cook 2 to 3 minutes more, until the fish is just cooked through and flakes easily. Transfer the fish to a warm plate.
6. Lower the skillet heat to medium. Add the minced 2 garlic cloves and cook for about 20 seconds, just until fragrant. Add 2 tablespoons lemon juice and 1/4 teaspoon lemon zest from the 1 lemon, scraping up any browned bits. Swirl in 1 tablespoon water and the chopped 2 tablespoons parsley. Taste and adjust with a pinch more salt if needed.
7. Plate by spooning the roasted Yukon Gold potatoes slightly off-center, then leaning the seared mahi mahi against them. Arrange the asparagus in a tidy bundle alongside for height and color contrast. Spoon the lemon-parsley pan sauce over the fish and finish with an extra squeeze from the remaining lemon half.

Ingredients

• Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs Griller Pack BIG DEAL!

  1 lb 4.49
• Green Cabbage

  1 lb 0.99
• Carrots

  1 lb 1.29
• Jumbo Yellow Onions

  1 lb 0.99
• Kroger® Russet Potatoes

  5 lb bag 2.69
• Garlic

  3 cloves 0.69
• FREE RANGE CHICKEN BROTH FAT FREE - SIMPLE TRUTH ORGANIC - 32 OZ

  32 oz 2.19
• Dijon mustard

  1 tablespoon
• Butter

  2 tablespoons
• Olive oil

  1 tablespoon
• Kosher salt

  1 1/2 teaspoons, divided
• Black pepper

  3/4 teaspoon, divided
• Dried thyme

  1/2 teaspoon

Instructions

1. Peel 1 pound carrots and cut them on a sharp diagonal into bite-size pieces. Thinly slice 1/2 pound from the 1 pound jumbo yellow onions. Mince 3 garlic cloves. Core 1 pound green cabbage and cut it into thin ribbons. Peel and cube 1 1/2 pounds russet potatoes from the 5 pound bag into 1 1/2-inch chunks.
2. Place the 1 1/2 pounds cubed russet potatoes in a pot and cover with cold salted water. Bring to a boil, then simmer for 15 to 18 minutes until very tender.
3. While the potatoes cook, pat 1 pound boneless skinless chicken thighs dry and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
4. Heat 1 tablespoon olive oil in a large deep skillet or braising pan over medium-high heat. Add the 1 pound seasoned chicken thighs and brown for 4 to 5 minutes on the first side and 3 minutes on the second side. The chicken does not need to be fully cooked yet. Transfer to a plate.
5. Reduce the heat to medium. Add the sliced 1/2 pound yellow onions and the cut 1 pound carrots to the skillet. Cook for 5 minutes, stirring, until the onions soften and the carrots begin to take on a little color. Add the minced 3 garlic cloves and 1/2 teaspoon dried thyme and cook for 30 seconds.
6. Add the 1 pound shredded green cabbage to the skillet in handfuls, stirring so it wilts slightly. Pour in 1 cup chicken broth from the 32-ounce carton and stir in 1 tablespoon Dijon mustard, the remaining 1/2 teaspoon kosher salt, and the remaining 1/4 teaspoon black pepper.
7. Nestle the browned chicken thighs back into the cabbage mixture along with any juices from the plate. Cover and simmer over medium-low heat for 12 to 15 minutes, until the chicken is cooked through and the vegetables are tender but not mushy.
8. Drain the cooked 1 1/2 pounds russet potatoes well. Return them to the hot pot, add 2 tablespoons butter and 1/4 to 1/3 cup chicken broth from the carton, and mash until smooth but still rustic. Season with a small pinch of salt if needed.
9. To plate, spoon a generous bed of mashed potatoes into shallow bowls and swoosh them slightly with the back of the spoon. Arrange the braised cabbage, carrots, and chicken over and beside the mash so the color stays visible. Spoon a little of the pan broth over the chicken for shine.

Ingredients

• Simple Truth® Natural Lamb Sirloin Chops

  1 lb 16.99
• Loose Red Beets

  1 lb 1.99
• Baby Rainbow Carrots

  12 ct 2.99
• Organic Yellow Potatoes

  1 lb 1.99
• Simple Truth Organic® Rosemary

  0.5 oz 2.49
• Garlic

  3 cloves 0.69
• Fresh Organic Lemon - Each

  1 each 1.29
• Olive oil

  2 tablespoons
• Dijon mustard

  1 teaspoon
• Kosher salt

  1 teaspoon, plus more to taste
• Black pepper

  3/4 teaspoon

Instructions

1. Preheat the oven to 425°F. Scrub 1 pound loose red beets and trim them, then cut into wedges. If the 12 baby rainbow carrots are thick, halve them lengthwise; leave small ones whole. Halve or quarter the 1 pound organic yellow potatoes into bite-size pieces. Mince 3 garlic cloves. Finely chop 1 teaspoon rosemary leaves from the 0.5-ounce rosemary package. Zest the 1 lemon lightly, then cut it in half.
2. Toss the 1 pound beet wedges with 1 tablespoon olive oil, a pinch of kosher salt, and a pinch of black pepper. Spread them on a sheet pan. On a second section of the pan or a second small pan, toss the 12 baby rainbow carrots and the 1 pound organic yellow potatoes with 1/2 tablespoon olive oil, half of the minced garlic, the chopped 1 teaspoon rosemary, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
3. Roast the beets, carrots, and potatoes for 30 to 35 minutes total, stirring once halfway through. The beets should be tender, the carrots lightly caramelized, and the potatoes browned at the edges.
4. While the vegetables roast, pat the 1 pound lamb sirloin chops dry. Season them with the remaining 1/2 teaspoon kosher salt, the remaining 1/2 teaspoon black pepper, and a little lemon zest from the 1 lemon.
5. Heat a heavy skillet over medium-high heat and add the remaining 1/2 tablespoon olive oil. Sear the 1 pound lamb sirloin chops for 3 to 4 minutes per side for medium-rare to medium, depending on thickness. Add the remaining minced garlic during the last 30 seconds so it perfumes the oil without burning. Transfer the lamb to a plate and rest for 5 minutes.
6. In a bowl, toss the roasted 1 pound organic yellow potatoes with 1 teaspoon Dijon mustard and 1 teaspoon lemon juice from the 1 lemon to make a quick warm potato salad. Taste and add a pinch more salt if needed.
7. Plate by spooning the warm mustard-rosemary potatoes slightly off-center. Fan the roasted beet wedges and rainbow carrots alongside for strong color contrast. Lean the rested lamb sirloin chops against the potatoes and finish with a squeeze of lemon over the lamb just before serving for brightness.