Careme Recipes

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 12 oz (save/freeze the rest if needed) $5.99 sale (1 lb)
• Kroger® Brussels Sprouts BIG DEAL! 12 oz $6.00 (24 oz)
• Organic Yukon Gold Potatoes 12 oz (about 2 medium) $5.49 (3 lb)
• Organic Garlic 2 cloves $6.99 (1 lb)
• Lemon 1 (zest + juice)
• Capers 2 Tbsp, drained
• Butter 2–3 Tbsp
• Olive oil 2–3 Tbsp
• Salt & black pepper to taste
• Optional: parsley 1–2 Tbsp, chopped

Instructions

1. Prep: Heat oven to 450°F. Set a pot of salted water on the stove. Pat fish dry and season both sides with salt and pepper. Halve Brussels sprouts (quarter any large ones). Smash and peel garlic; finely chop.
2. Roast the Brussels: Toss Brussels with 1–2 Tbsp olive oil, salt, and pepper. Spread cut-side down on a sheet pan. Roast 18–22 minutes until deeply browned and crisp at edges (shake once halfway).
3. Boil + smash potatoes: Cut Yukon Golds into 1-inch chunks. Boil 10–12 minutes until easily pierced. Drain well, return to pot, and shake over low heat 30 seconds to dry. On a small sheet pan or oven-safe skillet, drizzle with olive oil, add potatoes, and smash each piece with a fork. Salt/pepper, drizzle a little more oil, then roast in the oven (same 450°F) 10–12 minutes until crisp.
4. Cook the rockfish (stove): Heat a skillet over medium-high with 1 Tbsp olive oil. Add fish and sear 2–4 minutes per side (depending on thickness) until just cooked through. Transfer fish to plates and tent loosely with foil.
5. Make the sauce: Reduce heat to medium. Add butter to the same skillet. When it foams, add garlic and cook 20–30 seconds. Add capers and lemon zest. Cook until butter turns light golden and nutty, 1–2 minutes. Off heat, squeeze in 1–2 Tbsp lemon juice (careful—may sputter). Taste and adjust salt/pepper.
6. Serve: Plate fish with smashed potatoes and roasted Brussels. Spoon lemon-caper brown butter over the fish. Finish with parsley and extra lemon wedges if you like.

Ingredients

• MarcAngelo Montreal Spice Bacon Beef Skewers 1 package $9.99 (0.62 lb)
• Organic Baby Bok Choy 12–14 oz (about 4–6 small heads) $3.99 (1 lb)
• Small Fuji Apple 1 large apple, thin-sliced $0.99/lb
• Organic Ginger Root 1-inch piece, grated $5.99/lb
• Organic Garlic 1 clove, grated or minced $6.99 (1 lb)
• Soy sauce 1 1/2 Tbsp
• Rice vinegar or apple cider vinegar 1 Tbsp
• Honey or brown sugar 1–2 tsp
• Neutral oil (avocado/canola) 1–2 Tbsp
• Sesame oil (optional) 1 tsp
• Red pepper flakes (optional) pinch
• Salt & pepper to taste
• Optional starch: steamed rice 1 cup cooked (for serving, optional)

Instructions

1. Prep: Preheat grill to medium-high. Halve bok choy lengthwise (keep the root end intact so it holds together). Thin-slice apple. Grate ginger and garlic.
2. Quick apple-ginger sauté (stove): Heat a skillet over medium with 1 tsp oil. Add apple slices and cook 3–4 minutes until lightly golden but not mushy. Add half the ginger and a tiny pinch of salt; cook 30 seconds. Splash in 1 tsp vinegar, toss, and turn off heat. Set aside warm.
3. Season bok choy: Brush cut sides with a little oil. Sprinkle with salt and pepper. Mix a quick glaze: soy sauce + remaining vinegar + honey + remaining ginger + garlic (+ chili flakes if using).
4. Grill the skewers: Grill beef skewers 2–3 minutes per side (or to your preferred doneness), watching for flare-ups from the bacon. Move to a cooler spot if needed. Rest 3 minutes.
5. Grill bok choy: Place bok choy cut-side down on the grill. Grill 2–3 minutes to char, flip, and grill 1–2 minutes more until just tender. Brush with the soy-ginger glaze during the last minute.
6. Serve: Plate skewers with charred bok choy and the warm apple-ginger sauté. Drizzle any extra glaze over bok choy (and rice, if serving).

Ingredients

• Kroger® Mild Italian Style Pork Meatballs 10–12 oz (about 10–12 meatballs) $5.00 sale (16 oz)
• Organic Spaghetti Squash 1 medium (about 2–2.5 lb) $1.99/lb
• Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, sliced $4.49 (8 oz)
• Simple Truth Organic® Roma Tomatoes 2–3 tomatoes, diced (or use canned tomatoes if you have) $3.99 (16 oz)
• Organic Garlic 3 cloves, minced $6.99 (1 lb)
• Olive oil 2 Tbsp
• Italian seasoning or dried oregano 1 tsp
• Crushed red pepper (optional) pinch
• Salt & black pepper to taste
• Parmesan (optional) 2–3 Tbsp, grated
• Fresh basil (optional) a few leaves

Instructions

1. Prep: Heat oven to 425°F. Carefully halve spaghetti squash lengthwise and scoop out seeds. Brush cut sides with olive oil and season with salt and pepper.
2. Roast the squash (oven): Place cut-side down on a sheet pan. Roast 30–35 minutes until the skin yields when pressed and strands pull easily with a fork.
3. Start the sauce (stove): While squash roasts, heat a large skillet over medium with 1 Tbsp olive oil. Add mushrooms and a pinch of salt; cook 6–8 minutes until browned and their moisture cooks off.
4. Build flavor: Add garlic, Italian seasoning, and red pepper flakes; cook 30 seconds until fragrant. Add diced Roma tomatoes plus 1/4 cup water. Simmer 5 minutes, mashing tomatoes a bit to make a quick sauce. Taste and adjust salt/pepper.
5. Simmer meatballs: Nestle meatballs into the sauce. Cover and simmer 10–12 minutes, turning once, until heated through and coated (add a splash of water if sauce gets too tight).
6. Finish squash: Flip squash cut-side up to cool 2 minutes. Scrape strands with a fork into bowls. Season strands with a pinch of salt and a drizzle of olive oil.
7. Serve: Spoon mushroom-tomato meatballs over the spaghetti squash. Finish with Parmesan and basil if you have it.