Careme Recipes

Ingredients

• Fresh Rockfish Fillet Pacific Caught 1 lb $6.99/lb sale
• Green Cabbage 1 lb $0.59/lb sale
• Green Asparagus 1 lb $1.99/lb sale
• Fresh On the Vine Red Tomatoes 1 lb $2.99/lb
• Garlic 1 bulb $1.50 each
• Parsley 1 bunch $1.69 each
• Fresh Organic Lemon 1 lemon $1.69 each

Instructions

1. Prep 1 lb Fresh Rockfish Fillet Pacific Caught ($6.99/lb sale) by patting it dry and cutting into 2 equal portions. Heat the oven to 425°F.
2. Trim 1 lb Green Asparagus ($1.99/lb sale). Cut 1 lb Green Cabbage ($0.59/lb sale) into 1-inch wedges or thick strips. Slice 1 lb Fresh On the Vine Red Tomatoes ($2.99/lb) into thick wedges. Mince 2 cloves from 1 Garlic ($1.50 each). Chop 2 tablespoons Parsley from 1 bunch Parsley ($1.69 each). Cut 1 Fresh Organic Lemon ($1.69 each) in half.
3. On a sheet pan, toss the 1 lb Green Cabbage ($0.59/lb sale) and 1 lb Green Asparagus ($1.99/lb sale) with 2 tablespoons oil, the minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 10 minutes.
4. Add the 1 lb Fresh On the Vine Red Tomatoes ($2.99/lb) to the pan, nestle in the 2 portions of 1 lb Fresh Rockfish Fillet Pacific Caught ($6.99/lb sale), and season the fish with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a squeeze from half of the 1 Fresh Organic Lemon ($1.69 each). Drizzle the fish with 1 tablespoon oil.
5. Return the pan to the oven and roast 10 to 12 minutes more, until the rockfish flakes easily and the cabbage edges are browned.
6. Finish the whole pan with the chopped 2 tablespoons Parsley from 1 bunch Parsley ($1.69 each) and juice from the remaining half of the 1 Fresh Organic Lemon ($1.69 each). Serve the 2 portions of rockfish with the roasted cabbage, asparagus, and tomatoes.
7. Pour a crisp Sauvignon Blanc or an unoaked Chardonnay alongside if you’d like a wine pairing; both suit the lemon, herbs, and delicate roasted fish beautifully.

Ingredients

• Kroger Fresh Natural Pork Loin Boneless 1 lb $2.99/lb sale
• Kroger Russet Potatoes 1 lb $2.99 for 5 lb sale
• Jumbo Yellow Onions 1 lb $1.49/lb
• Organic Fennel 1 bulb $5.49 each
• Large Granny Smith Apple 1 apple $1.99/lb sale
• Simple Truth Organic Fat Free Free Range Chicken Broth 1 carton $1.79
• Parsley 1 bunch $1.69 each

Instructions

1. Heat the oven to 425°F. Cut 1 lb Kroger® Russet Potatoes ($2.99 for 5 lb sale) into 1-inch chunks. Toss with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a sheet pan. Roast for 25 to 30 minutes, turning once, until browned and tender.
2. While the potatoes roast, slice 1 lb Kroger® Fresh Natural Pork Loin Boneless ($2.99/lb sale) into thick medallions or strips. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Thinly slice 1/2 lb from the 1 lb Jumbo Yellow Onions ($1.49/lb). Trim and thinly slice 1 Organic Fennel ($5.49 each), saving a little frond for garnish if nice. Core and thinly slice 1 Large Granny Smith Apple ($1.99/lb sale). Chop 2 tablespoons Parsley from 1 bunch Parsley ($1.69 each).
4. Heat 1 tablespoon oil in a large skillet over medium-high heat. Sear the 1 lb Kroger® Fresh Natural Pork Loin Boneless ($2.99/lb sale) for 2 to 3 minutes per side until lightly browned. Transfer to a plate.
5. In the same skillet, add the sliced 1/2 lb Jumbo Yellow Onions ($1.49/lb), the 1 bulb Organic Fennel ($5.49 each), and the 1 Large Granny Smith Apple ($1.99/lb sale). Cook 6 to 8 minutes, stirring, until softened and lightly golden.
6. Pour in 3/4 cup Simple Truth Organic® Fat Free Free Range Chicken Broth ($1.79 carton) and scrape up the browned bits. Return the seared 1 lb Kroger® Fresh Natural Pork Loin Boneless ($2.99/lb sale) to the skillet. Simmer 4 to 6 minutes until the pork is just cooked through and the broth reduces to a light pan sauce.
7. Stir in the chopped 2 tablespoons Parsley from 1 bunch Parsley ($1.69 each). Taste and adjust salt and pepper.
8. Serve the pork, onion, fennel, and apple skillet over the roasted 1 lb Kroger® Russet Potatoes ($2.99 for 5 lb sale). Garnish with fennel fronds if using.
9. For wine, pour Pinot Noir if you want something silky and savory, or dry Riesling if you want a brighter, more aromatic match for the fennel and apple.

Ingredients

• Patagonia Pink Shrimp 16/20 (Previously Frozen) 1 lb $7.99/lb sale
• Bok Choy 1 lb $2.49/lb
• Kroger Whole White Mushrooms 8 oz $2.79
• Greenhouse Grown Fresh Tri-Color Peppers 2 peppers $6.00
• Ginger Root 2-inch piece $4.99/lb
• Garlic 1 bulb $1.50 each
• Green Onions 1 bunch $1.50 each
• Pompeii Lemon Juice 1 bottle $2.50 sale

Instructions

1. Thaw and pat dry 1 lb Patagonia Pink Shrimp 16/20 ($7.99/lb sale) if needed. Trim 1 lb Bok Choy ($2.49/lb) and separate stems from leaves, slicing the stems and roughly chopping the leaves. Slice 8 oz Kroger® Whole White Mushrooms ($2.79). Slice 2 peppers from the Greenhouse Grown Fresh Tri-Color Peppers - Big Deal! ($6.00). Mince 2 cloves from 1 Garlic ($1.50 each). Peel and grate a 2-inch piece of Ginger Root ($4.99/lb). Slice 3 Green Onions from 1 bunch Green Onions ($1.50 each).
2. In a small bowl, mix 2 tablespoons water, 1 tablespoon Pompeii® Lemon Juice ($2.50 sale bottle), half the grated ginger, and a pinch of salt. Set aside.
3. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the sliced stems from the 1 lb Bok Choy ($2.49/lb), the 2 sliced peppers from the Greenhouse Grown Fresh Tri-Color Peppers ($6.00), and the 8 oz Kroger® Whole White Mushrooms ($2.79). Stir-fry for 4 to 5 minutes until the vegetables begin to soften and brown.
4. Add the minced 2 cloves Garlic ($1.50 each), the remaining grated Ginger Root ($4.99/lb), and the chopped leaves from the 1 lb Bok Choy ($2.49/lb). Stir-fry 1 minute until fragrant.
5. Push the vegetables to the side and add the 1 lb Patagonia Pink Shrimp 16/20 ($7.99/lb sale) with a small drizzle of oil if needed. Cook 1 to 2 minutes per side until just pink and curled.
6. Pour in the lemon-ginger mixture and toss everything together for 30 to 60 seconds so the shrimp and vegetables are lightly glazed. Add the sliced 3 Green Onions from 1 bunch Green Onions ($1.50 each).
7. Taste and season with more salt and pepper as needed. Serve immediately for 2 generous portions. If you have pantry rice, it’s excellent underneath, but the dish stands on its own.
8. For wine, choose Riesling for the best all-around balance with ginger and shrimp, or Pinot Gris for a slightly rounder, easygoing pairing.