Careme Recipes

Ingredients

• Fresh Steelhead Trout Fillet 1 lb (cut into 2 portions) $11.99 sale (reg $13.99) per 1 lb
• Simple Truth Organic® Rainbow Baby Carrots 12 oz $2.79 per 12 oz
• Organic Spinach 5–6 oz (about half the container) $3.49 per 1 ct
• Simple Truth Organic® Fresh Grape Snacking Tomatoes 10 oz $3.50 sale (reg $4.79) per 10 oz
• Simple Truth Organic® Garlic Bulbs 2 cloves $2.79 per 3 ct
• Lemon (not listed) 1 —
• Smoked paprika (pantry) 1 tsp —
• Olive oil (pantry) 2–3 tbsp —
• Butter (pantry, optional) 1 tbsp —
• Salt & black pepper (pantry) to taste —
• Red pepper flakes (pantry, optional) pinch —

Instructions

1. Heat oven to 425°F. Line a sheet pan for easy cleanup.
2. Prep carrots: toss carrots with 1 tbsp olive oil, salt, and pepper. Spread on the sheet pan and roast until browned and tender-crisp, 18–25 minutes, shaking once halfway.
3. Prep fish: pat steelhead dry. Season both sides with salt, pepper, and smoked paprika.
4. Sear fish (stove): heat a skillet over medium-high with 1 tbsp olive oil. Sear steelhead skin-side down (if skin-on) until skin is crisp, 3–4 minutes. Flip and cook 1–2 minutes more (it will finish in the sauce). Transfer to a plate.
5. Build the blistered-tomato sauce: lower heat to medium. Add tomatoes to the same skillet with a pinch of salt; cook until they burst and get jammy, 4–6 minutes. Add minced garlic and red pepper flakes (if using) and cook 30 seconds.
6. Finish sauce + fish: add 2–3 tbsp water and squeeze in half the lemon; scrape up browned bits. Swirl in butter (optional). Nestle fish back into the skillet and cook just until opaque and flakes easily, 2–4 minutes depending on thickness.
7. Wilt spinach: add spinach to the skillet in handfuls, turning until just wilted, 1–2 minutes. Taste and adjust with more lemon, salt, and pepper.
8. Serve: plate spinach and tomatoes, top with steelhead, and serve roasted carrots on the side with extra lemon wedges.

Ingredients

• Kroger® Beef Shaved Steak 14 oz $6.00 sale (reg $7.99) per 14 oz
• Organic Romaine Lettuce 1 head (or use hearts) $3.99 per 1 ct
• Organic Cucumber 1 $1.49 per 1 ct
• Organic Ginger Root about 1-inch piece $5.99/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves $2.79 per 3 ct
• Rice (pantry) 1/2 cup dry (optional but recommended) —
• Soy sauce (pantry) 2 tbsp —
• Gochujang (pantry, or sriracha + a little miso/sugar if needed) 1–2 tbsp —
• Brown sugar or honey (pantry) 1 tsp —
• Rice vinegar or apple cider vinegar (pantry) 1 1/2 tbsp —
• Sesame oil (pantry, optional) 1 tsp —
• Neutral oil (pantry) 1 tbsp —
• Salt & pepper (pantry) to taste —
• Optional topper: sliced green onion/sesame seeds (not listed) as desired —

Instructions

1. If using rice: start it first (stove). Cook 1/2 cup dry rice according to package for about 2 servings.
2. Prep veg: separate romaine leaves, wash and dry. Thinly slice cucumber into half-moons.
3. Quick cucumber salad: toss cucumber with vinegar, a pinch of salt, and a few grinds pepper. Set aside to lightly pickle while you cook beef.
4. Make quick glaze: in a small bowl stir soy sauce, gochujang, honey/brown sugar, grated ginger, minced garlic, and sesame oil (if using).
5. Cook beef (stove): heat a skillet over high heat with 1 tbsp neutral oil. Add shaved steak in an even layer; sear 60–90 seconds without moving much, then toss and cook 1–2 minutes more until mostly cooked.
6. Glaze: lower heat to medium. Pour in sauce and toss 30–60 seconds until glossy and the beef is coated. Taste and adjust (more vinegar for tang, more gochujang for heat).
7. Serve: spoon rice into bowls (optional), or go all-in on lettuce wraps. Pile beef into romaine leaves and top with cucumber salad. Add sesame seeds/green onion if you’ve got them.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99 sale (reg $8.29) per 1 lb
• Organic Green Cabbage 1/2 small head (about 10–12 oz), sliced $2.49 per 1 lb
• Organic Yukon Gold Potatoes 3/4 lb (about 2 medium), cut into 1-inch chunks $4.99 per 3 lb
• Simple Truth Organic® Fuji Apples – 2 Pound Bag 1 apple, thinly sliced $4.99 per 2 lb
• Private Selection® Peruvian Gold Sweet Onion 3 lb Bag 1/2 medium onion, thinly sliced $5.49 per 3 lb
• Simple Truth Organic® Garlic Bulbs 2 cloves $2.79 per 3 ct
• Dijon mustard (pantry) 1 tsp —
• Apple cider vinegar (pantry) 1 tbsp —
• Chicken stock or water (pantry) 1/3 cup —
• Butter (pantry) 1–2 tbsp —
• Olive oil (pantry) 2 tbsp —
• Salt & black pepper (pantry) to taste —
• Dried thyme or rosemary (pantry, optional) 1/2 tsp —

Instructions

1. Heat oven to 425°F.
2. Prep potatoes: toss potato chunks with 1 tbsp olive oil, salt, pepper, and optional thyme/rosemary. Roast on a sheet pan until crisp outside and tender inside, 25–35 minutes, tossing once halfway.
3. Prep pork: pat tenderloin dry. Slice into 1-inch medallions. Season both sides generously with salt and pepper.
4. Sear pork (stove): heat a skillet over medium-high with 1 tbsp olive oil. Sear medallions 2–3 minutes per side until nicely browned and just cooked through (or slightly under; they’ll finish in the sauce). Transfer to a plate.
5. Sauté cabbage: in the same skillet, reduce heat to medium. Add 1 tbsp butter, then onion and a pinch of salt; cook 2 minutes. Add sliced cabbage and cook, tossing, until softened with some browned edges, 6–8 minutes. Add minced garlic for the last 30 seconds. Scrape cabbage onto a bowl and cover to keep warm.
6. Make apple-pan sauce: return skillet to medium heat. Add apple slices with a tiny splash of oil/butter if the pan is dry. Cook 2–3 minutes until lightly browned. Stir in Dijon and vinegar, then add stock/water. Simmer 2–3 minutes, scraping up browned bits, until slightly glossy.
7. Finish: return pork (and any juices) to the skillet and spoon sauce over for 1 minute to warm through. Taste and adjust salt/pepper; add a small knob of butter if you want it silkier.
8. Serve: plate roasted potatoes, a mound of sautéed cabbage, and pork medallions with apple sauce over the top.