Careme Recipes

Ingredients

• Rockfish Fillet (Wild Caught Fresh) 12–14 oz total (2 fillets) $5.99/lb (sale)
• Fresh Organic On the Vine Tomatoes 10–12 oz, diced (about 2 medium) $3.99/lb
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs) 3 cloves, minced $6.99/lb (or $2.79/3 ct)
• Organic Broccoli Bunch (or Baby Organic Broccoli) 1 bunch (about 12–16 oz), cut into florets $3.49/lb (or $4.99/lb)
• Olive oil 2 tbsp, divided
• White wine or chicken stock 1/4 cup
• Lemon 1 (zest optional; 2 tbsp juice)
• Red pepper flakes (optional) pinch
• Salt and black pepper to taste

Instructions

1. Make the broccoli: In a large skillet over medium-high, add 1 tbsp olive oil. Add broccoli, a pinch of salt, and 2 tbsp water. Cover 2 minutes to steam, then uncover and sauté until bright, tender-crisp, and lightly browned, 4–6 minutes more. Add 1 clove garlic for the last 30 seconds. Transfer to plates; squeeze a little lemon over top.
2. Sear the rockfish: Pat fish dry; season with salt and pepper. Wipe out the skillet, heat 1 tsp oil over medium-high. Sear fish 2–4 minutes per side (depending on thickness) until opaque and it flakes easily. Transfer to a plate.
3. Tomato pan sauce: Reduce heat to medium. Add remaining 2 tsp oil, then remaining garlic; cook 30 seconds. Add diced tomatoes, pinch of salt, pepper, and optional red pepper flakes. Cook 3–5 minutes until tomatoes soften and release juices. Add wine/stock; simmer 1–2 minutes. Finish with lemon juice (and zest if using).
4. Serve: Spoon warm tomato-garlic sauce over the rockfish and serve with the broccoli.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 12–14 oz total (about 3/4 of a 1-lb tenderloin) $3.99/lb (sale)
• Simple Truth Organic® Fuji Apples – 2 Pound Bag 1 apple, thinly sliced $4.99
• Simple Truth Organic® Cut and Peeled Baby Carrots (bag) 12 oz $2.99 (1 lb)
• Simple Truth Organic® Butter Lettuce 1 head $3.99
• Organic Jumbo Yellow Onion 1/4 onion, thinly sliced (optional) $2.19/lb
• Olive oil 2 tbsp, divided
• Apple cider vinegar 2 tsp
• Dijon mustard 1 1/2 tsp, divided
• Chicken stock or water 1/3 cup
• Salt and black pepper to taste
• Optional: fresh thyme 1/2 tsp

Instructions

1. Roast the carrots: Heat oven to 425°F. Toss carrots with 1 tbsp olive oil, salt, pepper, and optional thyme. Roast 18–22 minutes, shaking once, until browned and tender.
2. Prep the pork: Slice tenderloin into 8–10 medallions. Season with salt and pepper.
3. Sear the pork: Heat a skillet over medium-high with 1 tsp oil. Sear medallions 2–3 minutes per side until browned and cooked to 145°F. Transfer to a plate to rest.
4. Quick apple pan sauce: Lower heat to medium. Add sliced apple (and onion if using) with a splash of oil if needed. Cook 3–4 minutes until lightly softened. Stir in 1 tsp Dijon, then add stock/water and 1 tsp vinegar. Simmer 2–3 minutes to lightly reduce. Taste; add salt/pepper and a touch more vinegar if you want it brighter.
5. Butter-lettuce salad: Tear lettuce. Whisk 2 tsp olive oil + 1 tsp vinegar + 1/2 tsp Dijon + pinch salt/pepper. Toss lightly.
6. Serve: Plate roasted carrots and salad. Top pork with warm apples and spoon over a little pan sauce.

Ingredients

• Kroger® Wild Caught Medium Raw Gulf Shrimp Peeled & Deveined Tail Off (12 oz) 1 package (12 oz) $7.00 (sale)
• Organic Green Cabbage (or Organic Savoy Cabbage) 10–12 oz, thinly sliced $2.49/lb (or $3.09/lb)
• Simple Truth Organic® Roma Tomatoes (or Fresh Organic On the Vine Tomatoes) 12–16 oz, chopped (or 1 can crushed if substituting) $3.99 (16 oz)
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs) 3 cloves, minced $6.99/lb (or $2.79/3 ct)
• Organic Ginger Root (optional) 1 tsp, grated $5.99/lb
• Olive oil 1 tbsp
• Chicken stock or water 1/2 cup
• Lemon 1/2 (1–2 tbsp juice)
• Red pepper flakes 1/4 tsp (or to taste)
• Salt and black pepper to taste
• Optional: Simple Truth Organic® Yellow Potatoes or Russet Potatoes 8–10 oz, roasted or microwaved, to serve alongside $2.49/lb (yellow) or $4.49/3 lb (russet)

Instructions

1. Optional potato side: If you want, roast diced potatoes at 425°F with a little oil and salt for 20–25 minutes (or microwave until tender).
2. Start the sauce: In a large skillet over medium, warm olive oil. Add garlic (and optional ginger) and red pepper flakes; cook 30 seconds.
3. Cook tomatoes: Add chopped tomatoes, a pinch of salt, and black pepper. Cook 5–7 minutes until saucy. Add stock/water and simmer 2 minutes.
4. Wilt the cabbage: Add sliced cabbage, toss to coat, and cover 3 minutes to steam. Uncover and cook 2–3 minutes more until tender but not mushy. Taste and adjust seasoning.
5. Cook shrimp: Add shrimp in a single layer; cook 1–2 minutes per side until just pink and opaque (don’t overcook).
6. Finish: Stir in lemon juice. Serve in shallow bowls with plenty of broth; add potatoes on the side if using.

Ingredients

• Kroger® Bone-In Pork Loin Center Cut Chop 2 chops (about 12–16 oz total) $6.29/lb
• Organic Butternut Squash 1 small (about 1–1.25 lb), peeled and 3/4-inch diced $1.99/lb
• Organic Collard Greens 8 oz, stems removed, thinly sliced $2.99 (16 oz)
• Organic Jumbo Yellow Onion 1/2 medium, thinly sliced $2.19/lb
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs) 2 cloves, minced $6.99/lb (or $2.79/3 ct)
• Apple cider (or apple juice) 3/4 cup
• Dijon mustard 1 1/2 tsp
• Chicken stock or water 1/4 cup
• Butter 1 tbsp
• Olive oil 2 tbsp, divided
• Apple cider vinegar (or lemon juice) 1 tsp
• Salt and black pepper to taste
• Optional: fresh thyme or rosemary 1/2 tsp, chopped (or a pinch dried)

Instructions

1. Prep: Heat oven to 425°F. Pat pork chops dry; season both sides with salt and pepper. Peel/dice squash; slice onion; mince garlic; slice collards.
2. Roast the squash: Toss squash with 1 tbsp olive oil, salt, pepper (and thyme/rosemary if using). Spread on a sheet pan and roast until browned and tender, 20–25 minutes, tossing once halfway.
3. Sear the chops: Heat a skillet over medium-high with 1 tsp oil. Sear chops until deeply browned, 3–4 minutes per side (work in one batch). Transfer to a plate; tent loosely with foil.
4. Make the cider-mustard pan sauce: Reduce heat to medium. Add sliced onion to the same skillet with a splash of oil if needed; cook until softened and lightly golden, 4–6 minutes. Add garlic; cook 30 seconds. Pour in cider and scrape up browned bits. Simmer until reduced by about half, 3–5 minutes. Stir in Dijon and stock/water; simmer 1–2 minutes. Whisk in butter to finish; add vinegar/lemon to brighten. Taste and adjust salt/pepper.
5. Finish the pork: Return chops (and any juices) to the skillet; simmer gently until pork reaches 145°F, 2–5 minutes depending on thickness. Rest 2 minutes off heat.
6. Quick collards: In a second pan (or after pork is done), sauté collards with 2 tsp olive oil and a pinch of salt until glossy and tender-crisp, 4–6 minutes. Add a tablespoon of water if they look dry; cover 1 minute to steam.
7. Serve: Plate roasted squash and collards, top with pork chops, and spoon cider-mustard sauce over everything.