Careme Recipes

Ingredients

• Foster Farms Fresh & Natural Cage Free Boneless Skinless Chicken Thigh Fillets 1 lb $5.99
• Sweet Potato 1 lb, peeled and cut into 3/4-inch cubes $1.99
• Green Cabbage 1/2 lb, very thinly sliced $0.99
• Fresh Large Ripe Avocado 1 each, sliced $0.99
• Fresh Poblano Peppers 1/2 lb, seeded and cut into strips $2.69
• Fresh Jalapeno Peppers 1 small pepper, thinly sliced $0.99
• Jumbo Yellow Onions 1/2 lb, sliced $0.99
• Garlic 2 cloves, minced $0.69
• Organic Cilantro 2 tablespoons chopped $1.19
• pantry: olive oil 2 tablespoons
• pantry: ground cumin 1 teaspoon
• pantry: smoked paprika 1 teaspoon
• pantry: chili powder 1 teaspoon
• pantry: kosher salt 1 teaspoon, divided
• pantry: black pepper 1/2 teaspoon
• pantry: lime or splash of lemon juice 1 tablespoon

Instructions

1. Preheat the oven to 425°F. Peel and cut 1 lb sweet potato into 3/4-inch cubes. Slice 1/2 lb jumbo yellow onion, seed and cut 1/2 lb poblano peppers into strips, mince 2 garlic cloves, thinly slice 1 small jalapeño, thinly slice 1/2 lb green cabbage, slice 1 ripe avocado, and chop 2 tablespoons cilantro.
2. On a sheet pan, toss the 1 lb cubed sweet potato with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/2 teaspoon ground cumin, and 1/2 teaspoon smoked paprika. Spread in a single layer and roast until browned and tender, 22 to 25 minutes, turning once.
3. While the sweet potatoes roast, pat dry 1 lb boneless skinless chicken thigh fillets and season them with 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1 teaspoon chili powder.
4. Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Add the seasoned 1 lb chicken thighs and cook until deeply browned and cooked through, about 5 to 6 minutes per side depending on thickness. Transfer to a cutting board and rest 5 minutes, then slice into thick strips.
5. In the same skillet, add the sliced 1/2 lb onion and poblano strips. Cook 4 to 5 minutes until lightly charred at the edges. Stir in the minced 2 garlic cloves and sliced jalapeño and cook 30 seconds more.
6. In a bowl, toss the thinly sliced 1/2 lb green cabbage with 1 tablespoon lime or lemon juice, a pinch of salt, and the chopped 2 tablespoons cilantro. This should stay crisp and fresh, not wilted.
7. To plate, spoon the roasted sweet potatoes onto each plate, fan the sliced chicken over one side, and mound the charred onion-poblano mixture beside it. Finish with a tuft of the cabbage slaw and sliced avocado on top or just off to the side for cool contrast. Scatter any extra cilantro over the plate for a bright green finish.

Ingredients

• Kroger® Beef Shaved Steak 14 oz $7.49
• Broccoli Bunch 1 lb, cut into small florets with stems peeled and sliced $2.49
• Kroger® Sliced Baby Bella Mushrooms 8 oz $2.50
• Green Cabbage 1/2 lb, shredded $0.99
• Jumbo White Onions 1/2 lb, thinly sliced $0.99
• Spice World™ Fresh Peeled Ginger Bag 1 tablespoon finely chopped ginger $3.99
• Garlic 3 cloves, minced $0.69
• Green Onions 2 stalks, sliced on a bias $1.19
• pantry: neutral oil 2 tablespoons
• pantry: soy sauce 3 tablespoons
• pantry: oyster sauce 1 tablespoon
• pantry: rice vinegar 1 tablespoon
• pantry: honey or brown sugar 1 teaspoon
• pantry: cornstarch 2 teaspoons
• pantry: cooked rice 2 cups cooked

Instructions

1. Prep everything before cooking: cut 1 lb broccoli bunch into small florets and peel and slice the stems, thinly slice 1/2 lb jumbo white onion, shred 1/2 lb green cabbage, mince 3 garlic cloves, finely chop 1 tablespoon peeled ginger, slice 2 green onion stalks on a bias, and open 14 oz beef shaved steak so it is not clumped together.
2. In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon rice vinegar, 1 teaspoon honey or brown sugar, 2 teaspoons cornstarch, and 1/4 cup water until smooth.
3. Heat a large skillet or wok over high heat with 1 tablespoon neutral oil. Add the 14 oz beef shaved steak in a loose layer and sear quickly for 1 to 2 minutes, stirring just enough to brown the edges while keeping some tender texture. Transfer the beef to a plate.
4. Add the remaining 1 tablespoon neutral oil to the hot skillet. Add the sliced 1/2 lb onion and the broccoli florets and stems. Stir-fry 3 minutes so the broccoli brightens and picks up some blistered spots.
5. Add the 8 oz sliced baby bella mushrooms and 1/2 lb shredded cabbage. Stir-fry 3 to 4 minutes more until the mushrooms soften and the cabbage wilts slightly while still keeping a little bite.
6. Add the minced 3 garlic cloves and the 1 tablespoon chopped ginger. Stir for 30 seconds until fragrant. Return the browned 14 oz beef shaved steak and any juices to the pan.
7. Pour in the prepared soy-oyster sauce and toss continuously for 1 to 2 minutes until the sauce turns glossy and coats the beef and vegetables. Add the sliced 2 green onions and toss once more.
8. Serve over 2 cups cooked rice. For plating, spoon rice into a shallow bowl, pile the beef and vegetable stir-fry high in the center, and let the glossy sauce pool lightly around the rice. Finish with a few extra green onion slices on top for fresh color.

Ingredients

• Farm Raised Atlantic Salmon Portion 2 portions, 6 oz each $4.99
• Private Selection® Petite Fingerling Gourmet Potatoes 1.5 lb, halved lengthwise $3.50
• Organic Zucchini Squash 1 lb, cut into half-moons $1.99
• Organic Fennel 1 bulb, trimmed and thinly sliced; reserve fronds if nice $3.49
• Fresh Roma Tomato 1 lb, diced $1.29
• Shallots 1 small shallot, thinly sliced $2.99
• Garlic 2 cloves, minced $0.69
• Parsley 1 tablespoon chopped $1.29
• pantry: olive oil 2 1/2 tablespoons
• pantry: kosher salt 1 teaspoon, divided
• pantry: black pepper 1/2 teaspoon
• pantry: dried oregano 1/2 teaspoon
• pantry: lemon zest or small squeeze of lemon juice 1 teaspoon zest or 1 teaspoon juice

Instructions

1. Preheat the oven to 425°F. Halve the 1.5 lb petite fingerling potatoes lengthwise, cut 1 lb zucchini into half-moons, trim and thinly slice 1 fennel bulb, dice 1 lb roma tomatoes, thinly slice 1 small shallot, mince 2 garlic cloves, and chop 1 tablespoon parsley. If the fennel fronds look fresh, roughly chop a few for garnish.
2. Toss the 1.5 lb halved potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper on a sheet pan. Arrange cut side down where possible and roast until crisp and tender, 28 to 35 minutes, turning once.
3. Pat the 2 salmon portions dry very well. Season both 6 oz salmon portions with 1/2 teaspoon kosher salt total and 1/4 teaspoon black pepper. Let them sit at room temperature while the potatoes roast so they cook more evenly.
4. Heat a large ovenproof skillet over medium heat with 1 tablespoon olive oil. Add the sliced shallot and sliced fennel bulb and cook 4 to 5 minutes until beginning to soften and lightly caramelize. Add the minced 2 garlic cloves and cook 30 seconds.
5. Add the diced 1 lb roma tomatoes, the 1 lb zucchini half-moons, 1/2 teaspoon dried oregano, and a pinch of salt. Cook 6 to 8 minutes, stirring occasionally, until the tomatoes break down into a chunky ragout and the zucchini is tender but not collapsed. Stir in the 1 teaspoon lemon zest or juice and the chopped 1 tablespoon parsley. Keep warm over low heat.
6. While the ragout finishes, heat a second skillet over medium-high heat with 1/2 tablespoon olive oil. Place the 2 seasoned salmon portions skin-side down if skin-on. Press lightly with a spatula for the first 20 seconds so the skin sears flat. Cook 4 minutes until crisp, then flip and cook 2 to 3 minutes more until just cooked through. If the portions are thick, transfer the skillet to the oven for 2 additional minutes.
7. To plate, spoon the warm fennel-tomato-zucchini ragout slightly off-center on each plate and nestle a salmon portion on top. Arrange the roasted potatoes alongside with the crisp cut sides facing up for texture. Finish with extra chopped parsley and fennel fronds for a fresh green accent.