Careme Recipes

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack BIG DEAL! 1 lb 5.49/lb
• Fresh Green Asparagus 1 lb 1.99/lb
• Yukon Gold Potatoes 1 lb 1.49/lb
• Private Selection® Petite Grape Snacking Tomatoes 10 oz, use 1/2 package 3.99
• Garlic 2 cloves 1.50
• Kroger® Fresh Lemons Bag 1 lemon 4.99
• Simple Truth Organic® Rosemary 1 teaspoon, chopped 2.79
• Parsley 1 tablespoon, chopped 1.69
• Olive oil 3 tablespoons
• Kosher salt 1 1/4 teaspoons
• Black pepper 3/4 teaspoon
• Paprika 1/2 teaspoon

Instructions

1. Preheat the oven to 425°F. Line a sheet pan or large baking dish for easy cleanup.
2. Wash and dry 1 pound Yukon Gold potatoes. Cut the potatoes into 3/4-inch wedges. Toss the potato wedges 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 cut side down on one half of the sheet pan.
3. Roast the potato wedges at 425°F for 15 minutes.
4. While the potatoes start, trim 1 pound asparagus by snapping or cutting off the woody ends. Toss the asparagus with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and a few grinds of black pepper. Halve enough of the 10-ounce grape tomatoes to make about 5 ounces.
5. Pat dry 1 pound chicken breast. If thick, slice horizontally into 2 thinner cutlets for quick, even cooking. In a bowl, combine the chicken with 1/2 tablespoon olive oil, 2 grated garlic cloves, 1 teaspoon chopped rosemary, zest of 1 lemon, 1 tablespoon lemon juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
6. After the potatoes have roasted 15 minutes, remove the pan. Turn the potatoes. Add the asparagus and halved tomatoes to the empty side of the pan. Lay the chicken cutlets over the vegetables or on a second lightly oiled pan if needed for space.
7. Return the pan to the oven and roast for 12 to 15 minutes, until the chicken reaches 165°F and the asparagus is tender-crisp. If you want more color, broil for 1 to 2 minutes at the end.
8. Rest the chicken for 3 minutes. Finely chop 1 tablespoon parsley and sprinkle it over the asparagus, tomatoes, and chicken. Squeeze a little more lemon juice over everything.
9. Plate restaurant-style by stacking the potato wedges slightly off-center, leaning the sliced chicken against them, and laying the asparagus beside. Spoon the blistered tomatoes around the plate for color and finish with any pan juices.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb 3.99/lb
• Green Cabbage 1 lb, use about 1/2 lb 0.59/lb
• Kroger® Cut and Peeled Baby Carrots 16 oz, use 8 oz 1.99
• Spinach 1/2 bunch or about 4 oz 2.69
• Jumbo Yellow Onions 1 small onion 1.49/lb
• Ginger Root 1 tablespoon, grated 4.99/lb
• Garlic 3 cloves 1.50
• Kroger® Fresh Lemons Bag 1/2 lemon 4.99
• Organic Cilantro 2 tablespoons, chopped 1.99
• Coconut milk 1 can, 13.5 oz
• Chicken broth 1/2 cup
• Curry powder 1 tablespoon
• Ground turmeric 1/2 teaspoon
• Neutral oil 1 tablespoon
• Kosher salt 1 teaspoon
• Black pepper 1/2 teaspoon
• Cooked rice 2 cups, for serving

Instructions

1. Trim 1 pound pork tenderloin and slice it into thin 1/2-inch medallions, then cut larger pieces in half. Season the pork with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 tablespoon curry powder.
2. Prep the vegetables: thinly slice 1 small yellow onion, grate 1 tablespoon ginger, mince 3 garlic cloves, cut 8 ounces baby carrots on a diagonal into bite-size pieces, thinly slice about 1/2 pound green cabbage, and roughly chop about 4 ounces spinach. Chop 2 tablespoons cilantro and cut 1/2 lemon into wedges.
3. Heat 1 tablespoon neutral oil in a large skillet or Dutch oven over medium-high heat. Add the pork in a single layer and sear for 2 to 3 minutes, stirring once or twice, until lightly browned but not fully cooked through. Transfer the pork to a plate.
4. Reduce the heat to medium. Add the sliced onion and carrots to the same pan. Cook for 4 minutes until the onion softens and the carrots begin to pick up color. Add the grated ginger, minced garlic, and 1/2 teaspoon turmeric and cook for 30 seconds until fragrant.
5. Add the sliced cabbage and stir for 2 minutes so it starts to wilt. Pour in 1 can coconut milk and 1/2 cup chicken broth, scraping up any browned bits. Bring to a gentle simmer.
6. Return the pork and any juices to the pan. Simmer for 6 to 8 minutes, stirring occasionally, until the pork is just cooked through and the carrots are tender. Stir in the chopped spinach and cook 1 minute until wilted. Add a squeeze of lemon juice to brighten the sauce. Taste and add the remaining 1/2 teaspoon kosher salt if needed.
7. Serve the curry over 2 cups hot cooked rice. Finish with the chopped cilantro on top.
8. Plate in shallow bowls with the rice slightly off-center, spoon the curry over and around it, and make sure the bright carrots and greens are visible on top for contrast.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 1 lb 6.99/lb
• Red Sweet Potato 1 lb 2.29/lb
• Broccolini 1 bunch 4.49
• Garlic 2 cloves 1.50
• Kroger® Fresh Lemons Bag 1 lemon 4.99
• Parsley 1 tablespoon, chopped 1.69
• Butter 4 tablespoons
• Olive oil 1 tablespoon
• Milk or half-and-half 2 to 3 tablespoons
• Kosher salt 1 teaspoon
• Black pepper 1/2 teaspoon

Instructions

1. Peel 1 pound red sweet potatoes and cut them into 1-inch chunks. Bring a medium pot of salted water to a boil and cook the sweet potato chunks for 12 to 15 minutes until very tender.
2. While the potatoes cook, trim 1 bunch broccolini by removing any dry stem ends and splitting any thick stalks lengthwise. Mince 2 garlic cloves, zest 1 lemon, then cut the lemon in half. Chop 1 tablespoon parsley.
3. Pat 1 pound rockfish fillet dry very well. Cut into 2 equal portions. Season both sides with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper.
4. Drain the sweet potatoes and return them to the hot pot for 30 seconds to steam off moisture. Mash with 2 tablespoons butter, 2 to 3 tablespoons milk or half-and-half, and a pinch of salt until smooth and creamy. Cover to keep warm.
5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the broccolini and cook for 2 minutes. Add half of the minced garlic and 2 tablespoons water, cover, and cook 2 more minutes until crisp-tender. Uncover, season lightly with salt, and transfer to a warm plate.
6. Wipe out the skillet and return it to medium-high heat. Add the rockfish and sear for about 3 minutes on the first side until golden at the edges. Carefully flip and cook 2 to 3 minutes more, until the fish flakes easily.
7. Lower the heat to medium. Add the remaining 2 tablespoons butter and the rest of the minced garlic to the skillet. Let the butter foam and turn nutty brown, about 1 minute. Add the juice of 1/2 lemon and the lemon zest, swirling the pan to make a quick sauce. Spoon the sauce over the fish for 30 seconds.
8. Spoon a bed of sweet potato mash onto each plate and drag it slightly with the back of a spoon for a clean restaurant look. Set the broccolini alongside, then place the rockfish partly over the mash. Spoon the browned-butter lemon sauce over the fish and finish with chopped parsley and an extra squeeze of lemon if desired.