Careme Recipes

Ingredients

• Kroger® Natural Pork Loin Boneless (use as 2 small chops) 1 lb $2.99 (sale)
• Green Acorn Squash 1 lb (1 small squash) $1.49
• Kroger® Yellow Onion 1 medium onion (about 1/2 lb) $1.29
• Cucumber 1 cucumber $0.99
• Green Top Red Radishes (or Kroger® Radishes 16 oz) 1 bunch $1.89
• Pompeii® Lemon Juice (or 1 lemon if you have it) 1–2 Tbsp $2.99
• Simple Truth Organic® Thyme (optional) 1–2 tsp leaves $2.79

Instructions

1. Prep the oven and squash: Heat oven to 425°F. Halve 1 lb acorn squash, scoop seeds, and cut into 1-inch wedges. Slice 1 medium yellow onion into 1/2-inch wedges.
2. Roast the side: Toss acorn squash wedges and sliced onion with 1 1/2 Tbsp oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Spread on a sheet pan and roast 25–30 minutes, flipping once, until browned and tender.
3. Prep the salad: Thinly slice 1 bunch radishes. Slice 1 cucumber into half-moons. Toss with 1 Tbsp lemon juice, 1 Tbsp oil, and a pinch of salt. Set aside (it lightly pickles while you cook).
4. Portion and season the pork: Cut the 1 lb pork loin into 2 even portions (or 2–3 thick medallion “chops”). Pat dry. Season all sides with 3/4 tsp salt and 1/2 tsp black pepper.
5. Sear the pork (stovetop): Heat a skillet over medium-high with 1 Tbsp oil. Sear pork 3–5 minutes per side (depending on thickness) until deeply browned and the center reaches 145°F. Transfer to a plate to rest.
6. Make the quick mustard pan sauce: Lower heat to medium. Add 1/4 cup water to the hot pan and scrape up browned bits. Whisk in 1–2 Tbsp lemon juice and 1 Tbsp mustard (pantry). If using thyme, add 1–2 tsp thyme leaves. Off heat, whisk in 1 Tbsp butter (pantry) for gloss (optional). Taste and salt if needed.
7. Serve: Plate roasted acorn squash and onions. Slice rested pork and spoon mustard pan sauce over. Add the radish–cucumber salad on the side.

Ingredients

• Fresh Rockfish Fillet Pacific Caught 1 lb $9.99
• Kroger® Baby Spinach Bag Salad (use plain spinach leaves) 10 oz $2.49
• Kroger® Whole White Mushrooms 8 oz $2.79
• Yukon Gold Potatoes 1 lb $1.49
• Mint 1 small bunch $1.29
• Garlic 2 cloves (from 1 head) $1.50
• Green Onions 2 green onions $1.50

Instructions

1. Prep the potatoes: Cut 1 lb Yukon gold potatoes into 1/2-inch chunks. Rinse and drain. Microwave with a splash of water, covered, 5–7 minutes until just tender (or simmer 10 minutes). Drain well and let steam-dry.
2. Make the mint relish: Finely chop 2 green onions and 1/4 cup mint leaves. Mince 1 garlic clove. Stir together with 2 Tbsp olive oil, 1 Tbsp lemon juice (pantry or bottled), and a pinch of salt. Set aside.
3. Sear the potatoes (stovetop): Heat a large skillet over medium-high with 1 Tbsp oil. Add the par-cooked potatoes, season with 1/2 tsp salt and 1/4 tsp pepper, and cook 8–10 minutes, tossing occasionally, until browned and crisp in spots. Move potatoes to one side of the skillet (or transfer to a plate).
4. Sauté mushrooms + spinach: Slice 8 oz mushrooms. Add 1 Tbsp oil to the open side of the skillet, add mushrooms, and cook 4–5 minutes until browned. Add 10 oz spinach and 1 minced garlic clove; season with a pinch of salt and toss 1–2 minutes until wilted. Combine with the potatoes and keep warm.
5. Sear the rockfish: Pat 1 lb rockfish dry. Season with 3/4 tsp salt and 1/2 tsp pepper. In a second skillet (or wipe out the first), heat 1 Tbsp oil over medium-high. Sear fish 3–4 minutes per side (depending on thickness) until flaky and just cooked through.
6. Serve: Spoon the warm potato–mushroom–spinach mix onto plates, top with rockfish, and finish with the mint relish (use 1–2 Tbsp per portion, to taste).

Ingredients

• Simple Truth® Mild Italian Chicken Sausage 1 lb $5.00 (sale)
• Kroger® Russet Potatoes 5 lb (use portion) or Red Potatoes 1 lb 1 lb red potatoes (or 1 lb russets) $1.29 per lb (Red Potatoes)
• Taylor Farms Pepper and Onion Blend 7 oz $2.99
• NatureSweet Cherubs Fresh Heavenly Salad Grape Tomatoes 10 oz $4.99
• Garlic 2 cloves (from 1 head) $1.50
• Simple Truth Organic® Oregano (optional) 1/2 tsp dried (pantry) or a pinch if fresh $2.79

Instructions

1. Heat the oven and prep the tray: Heat oven to 425°F. On a sheet pan, add 7 oz pepper-and-onion blend and 10 oz grape tomatoes. Smash 2 garlic cloves and add to the pan.
2. Season the veg: Drizzle vegetables with 1 1/2 Tbsp oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp oregano (optional). Toss and spread out.
3. Add sausage and roast (oven): Nestle 1 lb Italian chicken sausage links into the vegetables. Roast 20 minutes, flip sausages, then roast 10–15 minutes more until sausage is cooked through (165°F) and vegetables are blistered and jammy.
4. Cook the potatoes (stovetop): While the pan roasts, cut 1 lb potatoes into 1-inch chunks. Boil in salted water (about 1 tsp salt in the pot) 12–15 minutes until very tender. Drain well.
5. Smash and season potatoes: Return drained potatoes to the hot pot. Add 2 Tbsp olive oil (or 1 Tbsp butter, pantry) plus a splash of warm water to loosen. Mash/smash until creamy-rustic. Season with 1/2 tsp salt and black pepper to taste.
6. Serve: Spoon smashed potatoes onto plates. Top with roasted peppers/onions/tomatoes and set sausage on top. Scrape any pan juices over everything like a sauce.