Careme Recipes

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 12 oz (save remaining ~4 oz for lunch tacos/salad) $6.99 sale (1 lb)
• Fresh Brussels Sprouts 12 oz, trimmed and halved $3.99/lb
• Yukon Gold Potatoes 12 oz, cut into 1-inch chunks $1.49/lb
• Kroger® Fresh Lemons Bag 1 lemon (zest + 2 Tbsp juice) $4.99 (2 lb)
• Organic Garlic (or 1 head garlic) 2 cloves, grated/minced $1.50 each (garlic)
• Organic Parsley (or Parsley) 2 Tbsp, finely chopped $2.49 each (Italian parsley) or $1.69 (parsley)
• Olive oil 3 Tbsp, divided
• Panko breadcrumbs (or crushed crackers) 1/3 cup
• Dijon mustard (optional) 1 tsp
• Salt & black pepper to taste
• Optional: paprika or Old Bay-style seasoning 1/2 tsp

Instructions

1. Heat oven to 425°F. Set a large sheet pan in the oven to preheat (helps potatoes crisp).
2. Prep potatoes: cut 12 oz Yukon Gold potatoes into 1-inch chunks. Toss with 1 1/2 Tbsp olive oil, 1/2 tsp salt, and black pepper. Carefully spread on the hot sheet pan. Roast 15 minutes.
3. Prep Brussels sprouts: trim and halve 12 oz Brussels sprouts. Toss with 1 Tbsp olive oil, 1/2 tsp salt, and pepper. After the potatoes have roasted 15 minutes, add Brussels sprouts to the pan (keep potatoes on one side). Roast 10 minutes more.
4. Make lemon-herb crust: in a small bowl mix 1/3 cup panko, zest of 1 lemon, 2 Tbsp chopped parsley, 2 grated garlic cloves, 1/2 tsp paprika (optional), a pinch of salt, and 1/2 Tbsp olive oil. Stir in 1 tsp Dijon (optional) to help it cling.
5. Prep fish: pat 12 oz rockfish dry. Season both sides with salt and pepper. Place fish on the sheet pan beside the vegetables (make room by nudging sprouts/potatoes). Squeeze 1 Tbsp lemon juice over the fish.
6. Top fish: press the lemon-herb panko mixture onto the top of the rockfish fillets. Drizzle the top lightly with the remaining 1/2 Tbsp olive oil if it looks dry.
7. Roast: cook 8–12 minutes, until fish flakes easily and the crust is golden. (Rockfish is done around 140–145°F internal.)
8. Finish and serve: squeeze the remaining 1 Tbsp lemon juice over everything. Taste a potato and sprout and adjust salt/pepper. Serve half the fish + half the potatoes + half the Brussels sprouts per adult; kids can have more potatoes/sprouts if you’re keeping their portions smaller.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb (you’ll use ~12 oz; save the rest cooked for lunches) $3.99 sale (1 lb)
• Green Cabbage 10 oz, thinly sliced $1.49/lb
• Fuji or Gala apple (any on sale list) 1 medium apple, julienned or thin-sliced $1.99/lb each (varies)
• Yukon Gold Potatoes 12 oz, cut into 3/4-inch cubes $1.49/lb
• Lemon 1/2 lemon (1 Tbsp juice) from bag $4.99 (2 lb)
• Olive oil 2 Tbsp, divided
• Dijon mustard (optional) 1 tsp
• Salt & black pepper to taste
• Optional: honey or sugar 1 tsp (for slaw balance)
• Optional: garlic 1 clove, minced $1.50 each (garlic)

Instructions

1. Prep potatoes first (stovetop): cut 12 oz Yukon Gold potatoes into 3/4-inch cubes. Add to a pot, cover with cold salted water by 1 inch, bring to a boil, and simmer 10–12 minutes until just tender. Drain well.
2. Crisp potatoes: return drained potatoes to the pot over medium heat with 1 Tbsp olive oil, a big pinch of salt, and black pepper. Cook 6–8 minutes, stirring occasionally, until lightly browned and steamy-hot. (Optional: add 1 minced garlic clove for the last 1 minute.) Cover off-heat to keep warm.
3. Prep pork: pat dry ~12 oz of the 1 lb pork tenderloin (save the rest raw or cook it all for leftovers). Rub with 1 Tbsp olive oil, 1 tsp salt, and lots of black pepper. (Optional: add paprika/garlic powder if you have it.)
4. Grill: preheat grill (or grill pan) to medium-high. Grill pork 4–5 minutes per side, turning until nicely marked and it reaches 145°F in the thickest part (about 12–16 minutes total depending on thickness).
5. Rest pork: move pork to a plate and rest 5–8 minutes. Slice into medallions. (This is the ‘protein stands alone’ part—serve plain slices for kids if desired.)
6. Make quick slaw: in a bowl combine 10 oz thin-sliced green cabbage + 1 julienned apple. Toss with 1 Tbsp lemon juice, 1 tsp Dijon (optional), a pinch of salt, black pepper, and 1 tsp honey/sugar (optional). Add a splash of olive oil only if it feels too dry (start with 1 tsp).
7. Serve: plate sliced grilled pork with warm potatoes and the cabbage-apple slaw on the side.

Ingredients

• Kroger® Ground Pork (optional alternative) Optional swap: 12 oz if you want pork instead of beef $3.99 sale (16 oz)
• Certified Angus Beef 80/20 Ground Chuck 12 oz (save remaining 4 oz for tacos or pasta) $5.99 sale (1 lb)
• Bok Choy (or Organic Baby Bok Choy) 12 oz, chopped (stems and leaves separated) $2.49/lb (bok choy) or $3.99/lb (organic baby)
• Ginger Root (or Spice World peeled ginger) 1 Tbsp grated $4.99/lb
• Garlic 2 cloves, minced $1.50 each (garlic)
• Green onions 2, thin-sliced $1.50 bunch
• Rice (jasmine or long-grain) 1 cup cooked rice per adult (about 1 cup dry makes ~3 cups cooked; use 1 cup dry total for 2 adults + small kid portions)
• Son Premium Fish Sauce (optional) 1–2 tsp (optional; skip for kid-mild version) $8.99
• Soy sauce (pantry) 2 Tbsp
• Brown sugar or honey (pantry) 2 tsp
• Neutral oil (canola/avocado) 2 tsp
• Lime or lemon (optional) 1/2 lime or lemon to finish (optional) limes $1.29 each or lemons from bag

Instructions

1. Start rice: rinse 1 cup dry rice. Cook by your preferred method (stovetop or rice cooker) to yield ~3 cups cooked. Keep covered warm.
2. Prep veg: chop 12 oz bok choy—slice stems 1/2-inch thick and roughly chop leaves, keeping them separate. Thin-slice 2 green onions. Grate 1 Tbsp ginger and mince 2 garlic cloves.
3. Make quick glaze: stir together 2 Tbsp soy sauce + 2 tsp brown sugar/honey + 2 Tbsp water. (Optional: add 1–2 tsp fish sauce for deeper umami—consider keeping it out if you want a no-fish version for the whole family.)
4. Cook beef: heat 2 tsp neutral oil in a large skillet over medium-high. Add 12 oz ground beef, spread it out, and cook 5–7 minutes until browned, breaking it up. Pour off excess fat if needed.
5. Season: add grated 1 Tbsp ginger and 2 minced garlic cloves to the beef; cook 30 seconds. Pour in the glaze and simmer 1–2 minutes until glossy and clinging to the meat. Stir in half the sliced green onions.
6. Sauté bok choy: push beef to one side of the pan (or use a second pan). Add bok choy stems first with a splash of water (2–3 Tbsp). Cook 2 minutes. Add bok choy leaves and a pinch of salt; cook 1–2 minutes until just wilted and bright green.
7. Serve bowls: add ~1 cup cooked rice per adult to bowls. Top with half the beef mixture and half the bok choy per adult. Finish with remaining green onions and a squeeze of lime/lemon (optional). For kids, serve beef and rice plain with bok choy on the side (or chop it finer and mix into rice).