Careme Recipes

Ingredients

• Fresh Atlantic Whole Salmon Fillet (farm raised, sustainably sourced) 12 oz (about 2 portions) $9.99/lb (sale; reg $10.99)
• Organic Butternut Squash 1 lb, peeled and 3/4-inch cubed $1.99/lb
• Organic Broccoli Bunch 3/4 lb, cut into florets $3.49/lb
• Simple Truth Organic Garlic Bulbs 2 cloves, finely minced $1.99 / 3 ct
• Pure maple syrup 2 tbsp -
• Dijon mustard 1.5 tbsp -
• Olive oil 2 tbsp, divided -
• Lemon 1 (zest + wedges) -
• Kosher salt & black pepper To taste -
• Simple Truth Organic Baby Dill (optional) 1 tbsp, chopped $2.49 / 0.5 oz

Instructions

1. Heat oven to 425°F. Line a rimmed sheet pan with parchment.
2. Toss squash and broccoli with 1 tbsp olive oil, salt, and pepper. Spread on pan and roast 15 minutes.
3. Meanwhile, stir maple syrup, Dijon, garlic, lemon zest, 1 tbsp olive oil, 1/4 tsp salt, and a few grinds pepper.
4. Push veggies to the sides. Place salmon, skin-side down, in the center. Pat dry; brush all over with maple-Dijon glaze.
5. Roast 10–12 minutes, until salmon flakes (125–130°F for medium). For extra caramelization, broil 1–2 minutes.
6. Finish with a squeeze of lemon and dill. Serve salmon with roasted squash and broccoli.

Ingredients

• Kroger Large Raw Shrimp, Peeled & Deveined, Tail Off 12 oz (thawed if frozen), patted dry $6.99 / 12 oz (sale; reg $7.99)
• Organic Baby Bok Choy 3/4 lb, stems sliced, leaves halved $2.99/lb
• Kroger Brand Snow Peas 6 oz $3.49 / 8 oz
• Organic Ginger Root 1 tbsp, finely grated $3.99/lb
• Simple Truth Organic Garlic Bulbs 3 cloves, minced $1.99 / 3 ct
• Low-sodium soy sauce 3 tbsp -
• Rice vinegar 1.5 tbsp -
• Honey or brown sugar 2 tsp -
• Cornstarch 2 tsp -
• Toasted sesame oil 1 tsp -
• Neutral oil (canola/avocado) 1.5 tbsp -
• Organic Jalapeño (optional, for heat) 1/2 pepper, thinly sliced $4.99/lb
• Jasmine or long-grain rice 1 cup uncooked (yields ~3 cups cooked) -

Instructions

1. Cook rice per package (about 15 minutes).
2. Whisk soy sauce, rice vinegar, honey, cornstarch, and sesame oil; set aside.
3. Heat a large skillet/wok over high. Add 1 tbsp oil; sear shrimp 1–2 minutes per side until just pink. Transfer to a bowl.
4. Add remaining 1/2 tbsp oil. Stir-fry ginger, garlic, and jalapeño 30 seconds. Add bok choy stems and snow peas; cook 2 minutes. Add bok choy leaves; cook 1 minute.
5. Return shrimp and any juices. Stir sauce, pour in, and toss 30–60 seconds until glossy and thickened. Remove from heat.
6. Serve over hot rice.

Ingredients

• Kroger Fresh Natural Pork Tenderloin 3/4–1 lb $3.99/lb (sale; reg $4.99)
• Organic Yukon Gold Potatoes (3 lb bag) 1 lb, halved $4.99 / 3 lb
• Organic Fuji Apple – Each 1 large, cored and sliced $2.49/lb
• Private Selection Peruvian Gold Sweet Onion (3 lb bag) 1 medium, thinly sliced $3.99 / 3 lb bag
• Simple Truth Organic Garlic Bulbs 2 cloves, minced $1.99 / 3 ct
• Olive oil 2.5 tbsp, divided -
• Butter 1 tbsp -
• Chicken broth (low-sodium) 1/2 cup -
• Dijon mustard 2 tsp -
• Dried thyme (or Italian seasoning) 1 tsp -
• Apple cider vinegar (or lemon juice) 2 tsp -
• Kosher salt & black pepper To taste -

Instructions

1. Parboil potatoes: Place in salted water; boil 12–15 minutes until just tender. Drain and let steam-dry.
2. Heat a grill pan or outdoor grill to medium-high. Pat pork dry; season with 1 tsp salt, 1/2 tsp pepper, and thyme. Rub with 1 tbsp olive oil.
3. Grill pork 3–4 minutes per side until nicely seared and 140–145°F internal (about 12–15 minutes total). Rest 5–10 minutes, then slice into medallions.
4. While pork grills, heat a large skillet over medium. Add 1/2 tbsp olive oil and butter; cook onion 3 minutes. Add apple and a pinch of salt; cook 4–5 minutes until tender and golden. Stir in garlic 30 seconds. Deglaze with broth, Dijon, and vinegar; simmer 2 minutes until slightly syrupy. Keep warm.
5. Crisp the potatoes: In the same (emptied) pot or a skillet, add 1 tbsp olive oil over medium-high. Lightly smash potatoes, then cook 3–5 minutes per side until browned and crispy; season with salt and pepper.
6. Serve sliced pork over the apple–onion mixture with crispy smashed potatoes on the side.