Careme Recipes

Ingredients

• Fresh Rockfish Fillet Pacific Caught 1 lb $6.99
• Fresh Asparagus 1 lb $1.99
• Red Potatoes 1 lb $1.29
• Cucumber 1 ct $0.99
• Green Cabbage 1 lb $0.59
• Mint 1 ct $1.29
• Garlic 1 ct $1.50
• Fresh Organic Lemon - Each 1 each $1.69
• Jumbo Yellow Onions 1 lb $1.49
• Parsley 1 ct $1.69

Instructions

1. Preheat the oven to 425°F. Set a pot of salted water on the stove. Pat dry 1 lb Fresh Rockfish Fillet Pacific Caught and let it sit at room temperature while you prep the vegetables.
2. Wash and trim 1 lb Fresh Asparagus, snapping off the woody ends. Cut 1 lb Red Potatoes into 1-inch chunks. Thinly shred about 2 cups from the 1 lb Green Cabbage. Halve the 1 ct Cucumber lengthwise, scrape out the seeds if large, and slice thin on a bias. Thinly slice 1/2 lb Jumbo Yellow Onions. Finely chop 2 tablespoons Mint, 2 tablespoons Parsley, and grate or mince 2 cloves from the 1 ct Garlic. Zest and juice the 1 Fresh Organic Lemon - Each separately.
3. Toss the 1 lb Red Potatoes with half of the sliced 1/2 lb Jumbo Yellow Onions, half the minced 2 cloves Garlic, a pinch of salt, pepper, and a little oil if you have it. Spread on one side of a sheet pan. Roast for 15 minutes.
4. Add the 1 lb Fresh Asparagus to the other side of the sheet pan with salt, pepper, and a little oil. Stir the potatoes. Roast 8 minutes more until the asparagus is just tender and the potatoes are browning at the edges.
5. While the vegetables roast, combine the shredded 2 cups Green Cabbage, sliced 1 ct Cucumber, chopped 2 tablespoons Mint, half the lemon juice from the 1 Fresh Organic Lemon - Each, a pinch of salt, and a little black pepper. Toss well and let the slaw soften slightly while the fish cooks.
6. Place the 1 lb Fresh Rockfish Fillet Pacific Caught on a lightly oiled small baking dish or open spot on the sheet pan. Season with salt, pepper, the remaining 2 cloves minced Garlic, half the lemon zest, and 1 tablespoon chopped Parsley. Roast at 425°F for 8 to 10 minutes until the fish flakes easily and looks opaque through the center.
7. Transfer the roasted 1 lb Red Potatoes and onions to the pot. Add a splash of water, the remaining lemon zest, and mash them into a rustic crush with a fork or potato masher, leaving some texture. Fold in 1 tablespoon chopped Parsley and taste for salt.
8. To plate, spoon the crushed potato-onion mash in a swoosh across each plate. Set roasted asparagus alongside. Lean a portion of the roasted rockfish over the potatoes. Mound the mint-cucumber cabbage slaw at the side for height and crunch. Finish with a squeeze of the remaining lemon juice and a scatter of the last chopped Parsley.
9. Serve immediately. A crisp Sauvignon Blanc or Pinot Gris is the best pairing here; both echo the citrus, herbs, and delicate flaky fish without overwhelming it.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99
• Sweet Potato 1 lb $2.49
• Green Cabbage 1 lb $0.59
• Kroger® Tri-Color Bell Peppers 20 oz $3.99
• Kroger® Sliced White Mushrooms 8 oz $2.79
• Ginger Root 1 lb $4.99
• Garlic 1 ct $1.50
• Green Onions 1 each $1.50
• Fresh Large Green Bell Pepper 1 ct $1.50
• Fresh Organic Lime - Each 1 each $1.29

Instructions

1. Preheat the oven to 425°F and heat a large skillet or wok on the stove over medium-high heat. Trim 1 lb Kroger® Fresh Natural Pork Tenderloin of any silver skin, then slice into thin medallions and cut those into bite-size strips.
2. Peel 1 lb Sweet Potato and slice into 1/2-inch thick rounds or half-moons. Toss with salt, pepper, and a little oil. Spread on a sheet pan and roast for 20 to 25 minutes, flipping once, until browned on the edges and tender in the center.
3. While the sweet potatoes roast, thinly slice about 3 cups from the 1 lb Green Cabbage. Slice 1/2 of the 20 oz Kroger® Tri-Color Bell Peppers into thin strips. Slice the 8 oz Kroger® Sliced White Mushrooms. Julienne 1 tablespoon Ginger Root, mince 3 cloves from the 1 ct Garlic, thinly slice the 1 each Green Onions, and juice the 1 Fresh Organic Lime - Each.
4. Season the sliced 1 lb Kroger® Fresh Natural Pork Tenderloin with salt and pepper. Add it to the hot skillet with a little oil and sear for 2 to 3 minutes, stirring only occasionally so the edges color. Transfer to a plate; it will finish cooking later.
5. In the same skillet, add the sliced 8 oz Kroger® Sliced White Mushrooms and cook until they lose moisture and brown lightly, about 4 minutes. Add the sliced 1/2 of the 20 oz Kroger® Tri-Color Bell Peppers, 3 cups Green Cabbage, 1 tablespoon julienned Ginger Root, and 3 cloves minced Garlic. Stir-fry 3 to 4 minutes until the cabbage softens but still has bite.
6. Return the seared 1 lb Kroger® Fresh Natural Pork Tenderloin to the skillet. Add a splash of water, half the juice from the 1 Fresh Organic Lime - Each, and the sliced 1 each Green Onions. Toss over high heat for 1 to 2 minutes until the pork is just cooked through and the pan looks glossy rather than wet.
7. For a fresh garnish, dice the 1 ct Fresh Large Green Bell Pepper very finely and toss with the remaining lime juice and a pinch of salt for a quick raw salsa effect.
8. To plate, arrange the roasted 1 lb Sweet Potato rounds in a slightly overlapping line on each plate. Spoon the pork, cabbage, pepper, and mushroom stir-fry over and beside them, letting some sweet potato stay visible. Top with the raw lime-green pepper garnish and extra green onion.
9. Serve hot. Pinot Noir gives earthy support to the mushrooms and pork, while Riesling is excellent if you want a brighter contrast with the ginger and lime.

Ingredients

• Bone In Center Cut Beef Shank 1 lb $5.99
• Spaghetti Squash 1 lb $1.49
• Fresh Large Hothouse Grown Premium Red Tomato 1 lb $2.69
• Organic Rainbow Chard 16 oz $3.49
• Carrots 1 lb $1.69
• Jumbo Yellow Onions 1 lb $1.49
• Garlic 1 ct $1.50
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 32 oz $1.79
• Parsley 1 ct $1.69
• Fresh Organic Lemon - Each 1 each $1.69

Instructions

1. Preheat the oven to 425°F. Heat a heavy pot or deep skillet with a lid over medium-high heat on the stove. Pat dry 1 lb Bone In Center Cut Beef Shank and season all over with salt and pepper.
2. Cut the 1 lb Spaghetti Squash in half lengthwise and scrape out the seeds. Rub lightly with oil, season with salt and pepper, and place cut-side down on a sheet pan. Roast for 30 to 35 minutes until the flesh shreds easily with a fork.
3. While the squash roasts, dice 1/2 lb Jumbo Yellow Onions, cut 1/2 lb Carrots into small diagonal slices, chop 1 lb Fresh Large Hothouse Grown Premium Red Tomato, strip the stems from the 16 oz Organic Rainbow Chard and slice the leaves into ribbons, mince 3 cloves from the 1 ct Garlic, and chop 2 tablespoons Parsley. Zest the 1 Fresh Organic Lemon - Each and cut it into wedges.
4. Sear the seasoned 1 lb Bone In Center Cut Beef Shank in the hot pot with a little oil, about 3 to 4 minutes per side, until deeply browned. Transfer briefly to a plate.
5. Lower the heat to medium. Add the diced 1/2 lb Jumbo Yellow Onions and sliced 1/2 lb Carrots to the same pot. Cook 5 minutes, scraping up browned bits, until the onions soften and the carrots begin to sweeten. Add the minced 3 cloves Garlic and cook 30 seconds more.
6. Add the chopped 1 lb Fresh Large Hothouse Grown Premium Red Tomato and cook 4 minutes until it collapses into a chunky sauce. Pour in 1 1/2 cups from the 32 oz Simple Truth Organic® Low Sodium Free Range Chicken Broth and return the 1 lb Bone In Center Cut Beef Shank to the pot. Cover and simmer gently for 25 to 30 minutes, turning once, until the beef is tender enough to pull into pieces.
7. Transfer the cooked 1 lb Bone In Center Cut Beef Shank to a board. Pull the meat from the bone and shred or chop into bite-size pieces. Return the beef to the pot and simmer uncovered 3 to 5 minutes so the broth thickens slightly into a ragout consistency.
8. Stir the sliced leaves from the 16 oz Organic Rainbow Chard into the beef ragout and cook 2 minutes until just wilted. Add half the chopped 2 tablespoons Parsley and a pinch of the lemon zest from the 1 Fresh Organic Lemon - Each to brighten the sauce.
9. Scrape the roasted 1 lb Spaghetti Squash into strands with a fork. Season lightly with salt, pepper, and a squeeze of lemon.
10. To plate, twirl the spaghetti squash into shallow bowls as a nest. Spoon the beef, tomato, carrot, and chard ragout over the center, letting some strands show around the edges like pasta. Finish with the remaining chopped Parsley, a little more lemon zest, and serve with lemon wedges on the side.
11. Pour Sangiovese if you want classic tomato-and-beef harmony, or Merlot for a softer, fruitier match that still supports the braise.