Careme Recipes

Ingredients

• Boneless Skinless Fresh Chicken Thighs (service counter) ~1 lb (2 large thighs) $4.49/lb (sale $4.49)
• Kroger® Maple Flavored Pork Sausage Links (optional, for extra savor) 0 (skip; not needed) $2.99
• Red Cabbage ~3/4 lb (about 1/2 medium head), thin-sliced $1.29/lb
• Large Granny Smith Apple - Each 1 apple, thin-sliced $1.99/lb
• Jumbo Yellow Onions 1 small onion, thin-sliced $0.99/lb
• Garlic (bulb) 2 cloves, minced $0.69
• Fresh Organic Lemons - Each (or lemon juice) 1/2 lemon (about 1 Tbsp juice) $1.29 each (or Pompeii Lemon Juice $2.50)
• Fresh Thyme (optional) 1–2 sprigs (or pinch dried) $2.49

Instructions

1. Prep: Heat oven to 425°F. Pat dry ~1 lb boneless skinless chicken thighs ($4.49/lb) and season both sides with 3/4 tsp kosher salt and 1/2 tsp black pepper.
2. Prep: Thin-slice ~3/4 lb red cabbage ($1.29/lb), thin-slice 1 small yellow onion ($0.99/lb), thin-slice 1 Granny Smith apple ($1.99/lb), and mince 2 garlic cloves from 1 bulb ($0.69).
3. Oven (chicken): Place seasoned chicken thighs on a foil-lined sheet pan. Roast at 425°F for 18 minutes.
4. Stove (cabbage-apple): While chicken roasts, heat 1 Tbsp oil in a large skillet over medium-high. Add sliced onion and cook 3 minutes. Add minced garlic and cook 30 seconds.
5. Stove (cabbage-apple): Add sliced red cabbage and 1/4 cup water. Season with 1/2 tsp salt and pepper. Cover and cook 6 minutes, stirring once, until wilted.
6. Stove (cabbage-apple): Uncover, add sliced apple, and cook 4–6 minutes, tossing, until the cabbage is tender and the apple is just softened but not mushy. Finish with juice of 1/2 lemon (about 1 Tbsp) ($1.29 each) and (optional) leaves from 1–2 thyme sprigs ($2.49).
7. Oven (glaze): In a small bowl, mix 2 Tbsp maple syrup (pantry) + 1 Tbsp lemon juice (from the 1/2 lemon) + 1 tsp Dijon (pantry). After chicken has roasted 18 minutes, brush/glaze the tops and roast 6–8 minutes more, until cooked through (165°F).
8. Serve: Spoon any chicken juices over the skillet cabbage-apple. Plate cabbage-apple as the side and top with the maple-lemon chicken.

Ingredients

• Fresh Atlantic Salmon Fillet Farm Raised (sustainably sourced) ~0.75–1 lb (2 fillets) $10.99/lb
• Yukon Gold Potatoes ~1 lb $1.29/lb
• Organic Green Onions 2 green onions, thin-sliced $1.99
• Simple Truth Organic® Baby Dill 2 Tbsp chopped (optional but great) $2.49
• Simple Truth Organic® Fresh Lemons Bag (or single lemon) 1 lemon (zest + 2 Tbsp juice) $4.99 (bag) or $1.29 each
• Organic Kale (or Organic Spinach) About 6 oz (half bunch) $2.79

Instructions

1. Prep: Heat oven to 450°F. Scrub ~1 lb Yukon Gold potatoes ($1.29/lb) and cut into 1 1/2-inch chunks.
2. Oven (potatoes): Boil potato chunks in salted water for 10–12 minutes until just tender. Drain well, then spread on a sheet pan. Smash each piece with a fork, drizzle with 1 Tbsp oil, and sprinkle with 1/2 tsp salt + pepper. Roast at 450°F for 18–20 minutes until crisp.
3. Prep: While potatoes roast, pat dry ~0.75–1 lb salmon fillets ($10.99/lb). Season with 3/4 tsp salt and pepper. Thin-slice 2 green onions ($1.99). Chop 2 Tbsp dill ($2.49) if using. Zest and juice 1 lemon (about 2 Tbsp juice) ($1.29 each or from $4.99 bag).
4. Stove (salmon): Heat 1 tsp oil in a nonstick or well-seasoned skillet over medium-high. Sear salmon skin-side down (or presentation side) 3–4 minutes until well browned. Flip and cook 2–4 minutes more (target 125–130°F for medium). Transfer to a plate.
5. Stove (pan sauce): Reduce heat to medium. Add 2 Tbsp water to the hot skillet and scrape up browned bits. Stir in 1 Tbsp Dijon mustard (pantry) + 2 Tbsp lemon juice (from the lemon) + 1 Tbsp chopped dill ($2.49) and half the sliced green onions ($1.99). Taste and salt/pepper as needed.
6. Stove (greens): In a second pan or the emptied salmon pan after sauce is made, wilt ~6 oz kale ($2.79) with 2 Tbsp water and a pinch of salt for 2–3 minutes (or sauté in 1 tsp oil if you prefer). Finish with a little lemon zest.
7. Serve: Plate crispy smashed potatoes, a mound of lemony greens, and salmon. Spoon mustard-dill pan sauce over salmon and sprinkle remaining green onions on top.

Ingredients

• Kroger® Teriyaki Seasoned Pork Filet 1.7 lb package (use ~1 lb for 2 servings; cook extra for lunches) $6.00 (sale from $7.00)
• Green Asparagus ~1 lb, woody ends trimmed $3.99/lb
• Cucumber 1 cucumber, thin-sliced $0.79 each
• Green Top Red Radishes 1 bunch, thin-sliced $1.49
• Fresh Organic Limes - Each (or lemon) 1 lime (about 1–2 Tbsp juice) $1.29 each
• Organic Ginger Root About 1-inch knob, grated $3.77/lb

Instructions

1. Prep: If using the Kroger® Teriyaki Seasoned Pork Filet ($6.00 sale, 1.7 lb), portion ~1 lb for dinner (reserve the rest). Pat dry lightly if very wet; it helps browning.
2. Prep: Trim woody ends from ~1 lb asparagus ($3.99/lb). Thin-slice 1 cucumber ($0.79). Thin-slice 1 bunch radishes ($1.49). Grate about a 1-inch knob ginger from organic ginger root ($3.77/lb). Juice 1 lime (about 1–2 Tbsp) ($1.29).
3. Grill (pork): Heat grill or grill pan to medium-high. Grill ~1 lb teriyaki pork filet 4–5 minutes per side (time varies by thickness) until nicely charred and 145°F internal. Rest 5 minutes, then slice against the grain.
4. Grill (asparagus): While pork rests, toss asparagus with 2 tsp oil and a pinch of salt. Grill 3–5 minutes total, turning, until crisp-tender with char marks.
5. Stove/No-cook (salad): In a bowl, toss sliced cucumber ($0.79) + radishes ($1.49) with grated ginger ($3.77/lb), lime juice (1–2 Tbsp) ($1.29), 1 tsp sugar or honey (pantry, optional), and a pinch of salt. Let stand 5 minutes to lightly pickle.
6. Serve: Plate sliced teriyaki pork with charred asparagus. Add the cucumber-radish salad on the side and spoon a little of its tangy juice over the pork if you like.