Careme Recipes

Ingredients

• Kroger® Point Cut Corned Beef Brisket (1 lb) 1 lb $3.99 (sale; reg $5.99)
• Red Potatoes (1 lb) 1 lb $1.29
• Green Cabbage (1 lb) 1/2 head (about 1 lb; buy 1 lb) $0.99
• Garlic (1 ct) 2 cloves $0.69
• Jumbo Yellow Onions (1 lb) 1/2 onion (about 4 oz; buy 1 lb) $0.99

Instructions

1. Prep: thinly slice 1/2 jumbo yellow onion (from Jumbo Yellow Onions, $0.99/lb) and shred about 1/2 head green cabbage (about 1 lb; Green Cabbage, $0.99/lb). Peel and smash 2 garlic cloves (from Garlic, $0.69 each). Scrub 1 lb red potatoes (Red Potatoes, $1.29/lb) and cut into 1-inch chunks.
2. Cook potatoes: put 1 lb red potatoes in a pot, cover with cold water, add a big pinch of salt, and boil 12–15 minutes until very tender. Drain well, return to the pot, and smash roughly (keep some texture).
3. Sear the corned beef: pat dry 1 lb Kroger® Point Cut Corned Beef Brisket ($3.99 sale; reg $5.99). Heat a large skillet over medium-high and sear the brisket 3–4 minutes per side until browned and crisp at the edges. Remove to a cutting board and slice thinly across the grain.
4. Sauté cabbage: in the same skillet, add the sliced 1/2 onion and cook 3 minutes. Add shredded 1/2 head cabbage (about 1 lb) and cook 6–8 minutes, tossing, until wilted with a little browning. Stir in the smashed 2 garlic cloves for the last 30–60 seconds (don’t burn). Season to taste with salt and pepper.
5. Finish & serve: divide smashed red potatoes between 2 plates, top with sliced corned beef, and pile the garlicky sautéed cabbage on the side. Spoon any pan juices over the beef.

Ingredients

• Kroger® Teriyaki Seasoned Pork Filet (1.7 lb) about 0.9–1.0 lb (save the rest for another meal) $6.00 (sale; reg $7.00)
• Bok Choy (1 lb) 1 lb $2.77 (sale; reg $2.99)
• Organic Ginger Root (1 lb) 1-inch piece (about 1 Tbsp grated) $3.77 (sale; reg $3.99)
• Fresh Organic Limes - Each 1 lime $1.29
• Jumbo White Onions (1 lb) 1/2 onion (about 4 oz; buy 1 lb) $0.99

Instructions

1. Prep: slice 1/2 jumbo white onion (from Jumbo White Onions, $0.99/lb). Trim and halve/quarter 1 lb bok choy (Bok Choy, $2.77 sale; reg $2.99), keeping stems thicker pieces and leaves separate if large. Grate about 1 Tbsp ginger from a 1-inch piece of organic ginger root (Organic Ginger Root, $3.77 sale; reg $3.99). Zest and juice 1 lime (Fresh Organic Limes, $1.29 each).
2. Cook pork (stove): heat a large skillet over medium-high. Add about 0.9–1.0 lb Kroger® Teriyaki Seasoned Pork Filet ($6.00 sale; reg $7.00 for 1.7 lb) and sear 3–4 minutes per side until nicely browned. Reduce heat to medium and cook 6–10 minutes more, turning, until the center is just cooked (aim for 145°F). Rest 5 minutes, then slice.
3. Blister bok choy: in the same skillet, add the sliced 1/2 onion and cook 2 minutes. Add the bok choy stems first and cook 3 minutes. Add bok choy leaves and cook 1–2 minutes until wilted and glossy.
4. Finish sauce: stir in the grated 1 Tbsp ginger and cook 30 seconds. Add lime juice and half the lime zest, scraping up browned bits to make a quick pan glaze. Taste; teriyaki can be salty-sweet, so the lime is your balance point.
5. Serve: divide blistered bok choy and onions between 2 plates and top with sliced teriyaki pork. Spoon any gingery-lime pan glaze over everything.

Ingredients

• Choice Boneless Beef Flank Steak Family Pack (2 per Pack) (1 lb) 1 lb $8.99 (sale; reg $13.99)
• Kroger® Sweet Potato (3 lb) 1 lb (about 1 large; save the rest) $4.99
• Kroger® Radishes (16 oz) 1/2 bag (about 8 oz) $1.99
• Kroger® Fresh Grape Tomatoes (10 oz) 1 container (10 oz) $2.49
• Fresh Organic Limes - Each 1 lime $1.29
• Organic Cilantro (1 ct) 1/2 bunch (optional but great) $1.69

Instructions

1. Prep & heat oven: heat oven to 425°F. Scrub and cut about 1 lb sweet potato (from Kroger® Sweet Potato 3 lb bag, $4.99) into 1-inch cubes.
2. Roast sweet potatoes (oven): toss the 1 lb cubed sweet potato with salt and pepper (and a little oil if you have it). Roast 25–30 minutes, flipping once, until browned and tender.
3. Prep salad: thinly slice about 8 oz radishes (from Kroger® Radishes 16 oz, $1.99). Halve 10 oz grape tomatoes (Kroger® Fresh Grape Tomatoes, $2.49). Chop about 1/2 bunch cilantro (Organic Cilantro, $1.69) if using. Zest and juice 1 lime (Fresh Organic Limes, $1.29 each). Toss radishes + tomatoes + cilantro with lime juice and half the zest; season with salt and pepper.
4. Grill flank steak (grill or grill pan): pat dry 1 lb flank steak (Choice Boneless Beef Flank Steak, $8.99 sale; reg $13.99). Season well with salt and pepper. Grill over high heat 3–5 minutes per side (depending on thickness) to medium-rare/medium. Rest 5–8 minutes, then slice thinly against the grain.
5. Serve: plate roasted sweet potatoes and the radish-tomato-lime salad, then fan sliced flank steak on top or alongside. Sprinkle with remaining lime zest for extra pop.