Careme Recipes

Ingredients

• Rockfish Fillet (Wild Caught Fresh) 3/4 to 1 lb $6.99/lb sale
• Green Asparagus 1/2 lb $1.99/lb sale
• Kroger® Sliced White Mushrooms 8 oz $2.79
• Fresh grape tomatoes or Roma tomatoes 1 cup $3.99 or $2.79/lb
• Garlic 3 cloves $1.50 each
• Green Onions 1 bunch $1.50
• Parsley 1/2 bunch $1.69
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 3/4 cup $1.79
• Dry pasta from pantry 6 to 8 oz linguine or spaghetti pantry

Instructions

1. Bring a pot of salted water to a boil. Cook 6 to 8 oz pasta until al dente, reserving 1/2 cup pasta water before draining.
2. Cut 3/4 to 1 lb rockfish into large bite-size pieces and pat dry. Trim 1/2 lb asparagus and cut into 2-inch lengths. Slice 8 oz mushrooms, mince 3 cloves garlic, thinly slice 1 bunch green onions, halve 1 cup tomatoes, and chop 1/2 bunch parsley.
3. Heat 1 tablespoon oil in a large skillet over medium-high. Season the rockfish with salt and pepper, then sear gently for about 2 minutes on the first side and 1 minute on the second, just until nearly cooked. Transfer carefully to a plate.
4. Add another tablespoon oil if needed. Cook mushrooms 3 to 4 minutes until browned. Add asparagus and the white parts of the green onions; cook 2 minutes. Stir in garlic and tomatoes for 1 minute.
5. Pour in 3/4 cup chicken broth and simmer 2 minutes. Add drained pasta, fish, half the parsley, and a splash of pasta water. Toss very gently until the fish finishes cooking and the sauce lightly coats the pasta.
6. Season to taste with salt and pepper. Top with green onion tops and remaining parsley and serve.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99/lb sale
• Kroger® Sliced White Mushrooms 8 oz $2.79
• Simple Truth Organic® Baby Spinach BIG DEAL! 3 to 4 oz $5.00/16 oz
• Jumbo Yellow Onions 1 small $1.49/lb
• Garlic 3 cloves $1.50 each
• Parsley 1/2 bunch $1.69
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 3/4 cup $1.79
• Fresh Roma tomatoes 2 medium $2.79/lb
• Dry pasta from pantry 6 to 8 oz penne, rigatoni, or fettuccine pantry

Instructions

1. Bring a pot of salted water to a boil and cook 6 to 8 oz pasta until al dente. Reserve 1/2 cup pasta water, then drain.
2. Trim 1 lb pork tenderloin and slice thinly into small strips or bite-size pieces. Slice 8 oz mushrooms, dice 1 small onion, mince 3 cloves garlic, chop 2 Roma tomatoes, roughly chop 1/2 bunch parsley, and measure 3 to 4 oz spinach.
3. Heat 1 tablespoon oil in a large skillet over medium-high. Season pork with salt and pepper and cook 4 to 5 minutes until browned and just cooked through. Transfer to a plate.
4. Reduce heat to medium. Add another tablespoon oil if needed, then cook onion and mushrooms 5 to 6 minutes until softened and lightly browned. Stir in garlic and tomatoes and cook 2 minutes.
5. Pour in 3/4 cup chicken broth and simmer 2 to 3 minutes. Add spinach and stir until wilted. Return pork to the skillet.
6. Add drained pasta, half the parsley, and a splash of pasta water. Toss until glossy and lightly sauced, adding more pasta water as needed.
7. Taste and season with salt and pepper. Finish with remaining parsley and serve.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99/lb sale
• Green Acorn Squash 1 medium about 1 1/4 lb $1.49/lb
• Jumbo Yellow Onions 1 medium $1.49/lb
• Fresh Yellow Bell Pepper 1 $1.67 each
• Fresh Roma Tomato 2 medium $2.79/lb
• Garlic 3 cloves $1.50 each
• Parsley 2 tablespoons chopped $1.69 each
• Organic Baby Spinach 2 packed cups $5.00/16 oz

Instructions

1. Prep 1 lb Kroger® Fresh Natural Pork Tenderloin ($3.99/lb sale) by trimming any silver skin. Halve and seed 1 medium Green Acorn Squash (about 1 1/4 lb at $1.49/lb), then slice into 1/2-inch wedges. Slice 1 medium Jumbo Yellow Onion ($1.49/lb), slice 1 Fresh Yellow Bell Pepper ($1.67 each), chop 2 medium Fresh Roma Tomatoes ($2.79/lb), mince 3 cloves Garlic ($1.50 each bulb), chop 2 tablespoons Parsley ($1.69 each bunch), and measure 2 packed cups Simple Truth Organic® Baby Spinach ($5.00/16 oz).
2. Roast the squash: heat the oven to 425°F. Toss the 1 medium Green Acorn Squash with 1 tablespoon oil, salt, and pepper on a sheet pan. Roast 15 minutes.
3. Season and roast the pork: rub the 1 lb Kroger® Fresh Natural Pork Tenderloin with 1 tablespoon oil, 1 teaspoon smoked paprika if you have it, salt, and pepper. After the squash has roasted 15 minutes, move it to the sides of the sheet pan and add the pork tenderloin to the center. Roast 16 to 20 minutes more, until the pork reaches 145°F and the squash is tender and caramelized.
4. Make the skillet vegetables: while the pork roasts, heat 1 tablespoon oil in a skillet over medium. Add the sliced 1 medium Jumbo Yellow Onion and sliced 1 Fresh Yellow Bell Pepper. Cook 5 minutes until softened. Add the minced 3 cloves Garlic and chopped 2 medium Fresh Roma Tomatoes and cook 4 to 5 minutes until saucy. Stir in the 2 packed cups Baby Spinach just until wilted. Season with salt, pepper, and half the chopped 2 tablespoons Parsley.
5. Rest and slice the pork: transfer the roasted 1 lb Kroger® Fresh Natural Pork Tenderloin to a cutting board and rest 5 minutes. Slice into medallions.
6. Serve: spoon the pepper-onion-tomato-spinach mixture onto plates, add the roasted Green Acorn Squash wedges, and top with sliced pork tenderloin. Scatter over the remaining chopped 2 tablespoons Parsley.
7. Wine note: Tempranillo is the best savory match if you want a red with a little earth and spice. Pinot Noir is also excellent if you want something softer and more delicate with the squash.