Careme Recipes

Ingredients

• Rockfish fillet (wild caught fresh) 1 lb $6.99/lb sale
• Butternut squash 1 lb, peeled and cut into 1-inch cubes $1.49/lb
• Green cabbage 1/2 lb, thinly shredded $1.49/lb
• Organic cilantro 1/2 bunch, chopped $1.99
• Fresh large ripe avocado 1, sliced $1.50 sale each
• Fresh lemon 1 not listed individually in data
• Garlic 2 cloves, minced $1.50 each bulb
• Jumbo yellow onion 1/2 lb, cut into wedges $1.49/lb
• Olive oil 2 tablespoons pantry
• Salt and black pepper to taste pantry

Instructions

1. Prep 1 lb sale rockfish fillet, pat it dry, and cut if needed into 2 equal portions. Peel and cube 1 lb butternut squash. Thinly shred 1/2 lb green cabbage, chop 1/2 bunch organic cilantro, mince 2 garlic cloves, slice 1 sale avocado, and cut 1/2 lb yellow onion into wedges. Heat the oven to 425°F.
2. Toss the 1 lb cubed butternut squash and 1/2 lb yellow onion wedges with 1 tablespoon olive oil, half the minced garlic, 1/2 teaspoon salt, and a few grinds of black pepper on a sheet pan. Roast for 15 minutes.
3. While the vegetables start roasting, make the slaw by tossing 1/2 lb shredded green cabbage with the chopped 1/2 bunch cilantro, juice of 1/2 lemon, 1 tablespoon olive oil, 1/4 teaspoon salt, and black pepper. Set aside so it softens slightly.
4. After the squash has roasted 15 minutes, push the vegetables to the sides of the pan. Place the 1 lb rockfish fillet in the center, rub with the remaining minced garlic, 1 teaspoon olive oil, juice from the other 1/2 lemon, 1/2 teaspoon salt, and black pepper.
5. Return the pan to the 425°F oven and roast 10 to 12 minutes more, until the rockfish flakes easily and the squash is tender and caramelized.
6. Serve the roasted rockfish with the butternut squash and onion, plus a heap of cabbage-cilantro slaw and the sliced sale avocado on the side.
7. Wine note: pour a Sauvignon Blanc for the lemon and herbs, or choose Pinot Gris if you want something rounder and gentler with the fish.

Ingredients

• Kroger Fresh Natural Pork Tenderloin 1 lb $3.99/lb sale
• Yukon Gold potatoes 1 lb, cut into 1-inch chunks $1.49/lb
• Kale lettuce bunch 1 bunch, stems removed and leaves chopped $2.49
• Kroger Gala Apples – 3 Pound Bag 1 apple, thinly sliced $3.99
• Jumbo yellow onion 1/2 lb, thinly sliced $1.49/lb
• Garlic 2 cloves, minced $1.50 each bulb
• Simple Truth Organic Fat Free Free Range Chicken Broth 1/2 cup $1.79 sale
• Fresh thyme or rosemary 1 teaspoon chopped, optional $2.79 if purchased
• Olive oil 2 tablespoons pantry
• Salt and black pepper to taste pantry

Instructions

1. Prep the 1 lb sale pork tenderloin by trimming any silver skin and slicing into 1-inch medallions. Cut 1 lb Yukon Gold potatoes into 1-inch chunks. Remove stems from 1 bunch kale and chop the leaves. Thinly slice 1 apple and 1/2 lb yellow onion, and mince 2 garlic cloves.
2. Put the 1 lb Yukon Gold potatoes in a pot, cover with salted water, and bring to a boil on the stove. Cook 12 to 15 minutes until fork-tender, then drain and mash roughly with 1 tablespoon olive oil, salt, pepper, and a splash of water if needed. Cover to keep warm.
3. While the potatoes cook, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the 1 lb sliced pork tenderloin with 3/4 teaspoon salt and black pepper. Sear the medallions 2 to 3 minutes per side until browned and just cooked through. Transfer to a plate.
4. In the same skillet, add the sliced 1/2 lb yellow onion and sliced 1 apple. Cook 4 to 5 minutes until softened and lightly golden. Stir in the 2 minced garlic cloves and 1 teaspoon chopped thyme or rosemary if using.
5. Pour in 1/2 cup sale chicken broth and scrape up the browned bits. Simmer 2 to 3 minutes until slightly reduced. Return the pork medallions and any juices to the pan and spoon the apple-onion sauce over them.
6. In a second skillet or the empty potato pot, quickly sauté the chopped 1 bunch kale with a small drizzle of olive oil, a pinch of salt, and 2 tablespoons water for 3 to 4 minutes until wilted but still bright.
7. Serve the seared pork medallions over the mashed Yukon Gold potatoes with the sautéed kale on the side and the apple-onion pan sauce over top.
8. Wine note: Pinot Noir is the best match for the savory-sweet pork and apples, while Chardonnay suits the creamy potatoes and gentle richness of the dish.

Ingredients

• Large peeled and deveined shrimp raw 31/40 1 lb $7.99/lb sale
• Bok choy 1 lb, chopped $2.49/lb
• Greenhouse grown fresh tri-color peppers 2 peppers, sliced $6.00
• Carrots 1/2 lb, thinly sliced $1.69/lb
• Jumbo white onion 1/2 lb, sliced $1.99/lb
• Ginger root 1 tablespoon grated $4.99/lb
• Garlic 2 cloves, minced $1.50 each bulb
• Organic cilantro 2 tablespoons chopped, optional $1.99
• Soy sauce 2 tablespoons pantry
• Olive oil or neutral oil 1 tablespoon pantry
• Cooked rice 2 cups, for serving pantry

Instructions

1. Prep 1 lb sale peeled and deveined shrimp by patting dry. Chop 1 lb bok choy, keeping stems and leaves together. Slice 2 tri-color peppers, slice 1/2 lb carrots thinly, slice 1/2 lb white onion, grate 1 tablespoon ginger root, mince 2 garlic cloves, and chop 2 tablespoons cilantro if using. Have 2 cups cooked rice ready for serving.
2. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat on the stove. Add the 1 lb sale shrimp in a single layer, season lightly with salt and pepper, and cook about 1 minute per side until just pink. Remove to a plate so they do not overcook.
3. Add the sliced 1/2 lb white onion, 1/2 lb carrots, and 2 sliced peppers to the hot pan. Stir-fry 4 to 5 minutes until crisp-tender and lightly charred in spots.
4. Add the chopped 1 lb bok choy stems and leaves, the 1 tablespoon grated ginger, and the 2 minced garlic cloves. Stir-fry 2 to 3 minutes until the bok choy wilts and the pan smells fragrant.
5. Return the shrimp to the skillet and add 2 tablespoons soy sauce plus 2 tablespoons water. Toss for 1 minute until the shrimp are fully cooked and glazed and the vegetables are coated.
6. Taste and adjust with extra soy sauce or black pepper if needed. Scatter with the chopped 2 tablespoons cilantro if using.
7. Serve the ginger shrimp stir-fry over 2 cups cooked rice.
8. Wine note: an off-dry Riesling is terrific with ginger and shrimp, while Sauvignon Blanc brings a fresher, greener edge that suits the bok choy and peppers.