Careme Recipes

Ingredients

• Pacific cod fillet wild caught 1 lb $10.99/lb
• Organic leeks 1/2 lb, trimmed and sliced $3.99/lb
• Organic fennel 1 bulb, trimmed and sliced $3.99 each
• Yukon Gold potatoes 1 lb, diced small $1.29/lb
• Garlic 2 cloves, minced $0.69 each
• Parsley 2 tablespoons, chopped $1.29 each
• Fresh organic lemon 1 lemon, zested and juiced $0.99 each
• Jumbo yellow onion 1/2 lb, sliced $0.99/lb
• Pantry: olive oil, kosher salt, black pepper as needed

Instructions

1. Prep 1 lb Pacific cod fillet ($10.99/lb) by patting it dry and cutting into 2 portions. Trim and slice 1/2 lb organic leeks ($3.99/lb), trimming and rinsing well between the layers. Trim and slice 1 organic fennel bulb ($3.99). Dice 1 lb Yukon Gold potatoes ($1.29/lb) into small 1/2-inch pieces. Slice 1/2 lb jumbo yellow onion ($0.99/lb), mince 2 garlic cloves ($0.69 each), chop 2 tablespoons parsley ($1.29 each bunch), and zest and juice 1 fresh organic lemon ($0.99 each).
2. Place the diced 1 lb Yukon Gold potatoes in a saucepan, cover with salted water, and bring to a boil. Simmer 8 to 10 minutes until just tender, then drain well.
3. While the potatoes cook, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced 1/2 lb jumbo yellow onion and sliced 1/2 lb organic leeks with a pinch of salt. Cook 4 minutes until softened.
4. Add the sliced 1 organic fennel bulb and minced 2 garlic cloves to the skillet. Cook 4 to 5 minutes more until the fennel begins to soften and smell sweet.
5. Add the drained 1 lb diced Yukon Gold potatoes to the skillet with 1 more tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook 6 to 8 minutes, stirring occasionally, until the potatoes are golden at the edges. Stir in half the chopped parsley and keep warm.
6. Season the 2 cod portions from 1 lb Pacific cod fillet with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and half the lemon zest from 1 fresh organic lemon. Heat 1 tablespoon olive oil in a second skillet over medium-high heat.
7. Sear the seasoned 1 lb Pacific cod fillet 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until the fish flakes easily. In the last minute, add the juice of 1/2 fresh organic lemon to the pan.
8. Taste the leek-fennel-potato hash and brighten it with the remaining juice and zest from 1 fresh organic lemon as needed. Plate the hash, top with the seared cod, and finish with the remaining 2 tablespoons chopped parsley.

Ingredients

• Boneless skinless fresh chicken thighs 1 lb $4.49/lb
• Organic baby bok choy 1 lb, halved lengthwise $2.99/lb
• Kroger whole baby bella mushrooms 8 oz, sliced $3.19/8 oz
• Organic Gold Jewel sweet potatoes 1 lb, cut into wedges $2.79/lb
• Organic ginger root 1 tablespoon, grated $3.77/lb
• Garlic 2 cloves, minced $0.69 each
• Green onions 2, sliced $1.29 each
• Fresh organic limes 1 lime, juiced $1.29 each
• Pantry: soy sauce, olive oil or neutral oil, honey or brown sugar, salt, black pepper as needed

Instructions

1. Prep 1 lb boneless skinless fresh chicken thighs ($4.49/lb) by trimming excess fat and patting dry. Halve 1 lb organic baby bok choy ($2.99/lb) lengthwise. Slice 8 oz Kroger whole baby bella mushrooms ($3.19/8 oz). Cut 1 lb Organic Gold Jewel sweet potatoes ($2.79/lb) into wedges. Grate 1 tablespoon organic ginger root ($3.77/lb), mince 2 garlic cloves ($0.69 each), slice 2 green onions ($1.29 each), and juice 1 fresh organic lime ($1.29 each).
2. Heat the oven to 425°F. Toss the 1 lb sweet potato wedges with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a sheet pan. Roast 22 to 28 minutes, flipping once, until browned and tender.
3. In a bowl, combine 1 tablespoon grated organic ginger root, 2 minced garlic cloves, 2 tablespoons soy sauce, 1 teaspoon honey or brown sugar, and half the juice from 1 fresh organic lime. Coat the 1 lb boneless skinless fresh chicken thighs in the mixture.
4. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the marinated 1 lb boneless skinless fresh chicken thighs and cook 5 to 6 minutes per side until browned and cooked through. Transfer to a plate to rest.
5. In the same skillet, add the sliced 8 oz baby bella mushrooms. Cook 4 minutes until they release moisture and begin to brown.
6. Add the 1 lb halved organic baby bok choy to the mushrooms with 2 tablespoons water. Cover and steam 2 minutes, then uncover and cook 1 to 2 minutes more until crisp-tender. Season with a pinch of salt and the remaining juice from 1 fresh organic lime.
7. Slice the cooked 1 lb chicken thighs if desired. Plate with the roasted 1 lb sweet potato wedges and the bok choy-mushroom sauté. Finish with the sliced 2 green onions over the top.

Ingredients

• Kroger seasoned pork carnitas 16 oz $8.99/16 oz sale
• Green cabbage 1/2 lb, thinly sliced $0.99/lb
• Kroger tri-color bell peppers 2 peppers, sliced $3.99/20 oz
• Zucchini 1 lb, sliced into half-moons $1.69/lb
• Jumbo yellow onion 1/2 lb, sliced $0.99/lb
• Garlic 2 cloves, minced $0.69 each
• Fresh jalapeno peppers 1 small, sliced optional $1.69/lb
• Fresh organic lime 1 lime, cut into wedges $1.29 each
• Organic cilantro 2 tablespoons chopped, optional $1.69 each
• Pantry: olive oil, black pepper as needed

Instructions

1. Prep 16 oz Kroger seasoned pork carnitas ($8.99 sale), slicing or breaking up any large chunks. Thinly slice 1/2 lb green cabbage ($0.99/lb), slice 1/2 lb jumbo yellow onion ($0.99/lb), slice 2 tri-color bell peppers from 1 package Kroger tri-color bell peppers ($3.99/20 oz), slice 1 lb zucchini ($1.69/lb) into half-moons, mince 2 garlic cloves ($0.69 each), and slice 1 small jalapeno ($1.69/lb) if using. Cut 1 fresh organic lime ($1.29 each) into wedges and chop 2 tablespoons organic cilantro ($1.69 each) if using.
2. Heat a large skillet over medium-high heat with 1 teaspoon oil. Add the 16 oz seasoned pork carnitas and cook 6 to 8 minutes, turning occasionally, until hot and crisp at the edges. Transfer to a plate.
3. In the same skillet, add 1 tablespoon oil, then the sliced 1/2 lb jumbo yellow onion and sliced 2 tri-color bell peppers. Cook 4 to 5 minutes until softened and lightly charred in spots.
4. Add the minced 2 garlic cloves and sliced 1 small jalapeno, if using. Cook 30 seconds until fragrant.
5. Add the sliced 1/2 lb green cabbage with a splash of water and cook 3 to 4 minutes until just wilted but still bright. Transfer the pepper-cabbage mixture to one side or to a serving plate.
6. Add the sliced 1 lb zucchini to the skillet with another teaspoon of oil if needed and cook 3 to 4 minutes until tender-crisp. Season with black pepper.
7. Return the crisped 16 oz pork carnitas to the skillet just long enough to rewarm. Squeeze over a wedge or two from 1 fresh organic lime.
8. Serve the 16 oz crisped pork carnitas with the warm cabbage-pepper sauté and zucchini. Finish with chopped 2 tablespoons organic cilantro and the remaining lime wedges.