Careme Recipes

Ingredients

• Seasoned Beef Flap Meat (on sale) 1 lb $9.49/lb (sale)
• Green Cabbage 1/2 head (about 3/4 lb), thinly sliced $0.99/lb
• Jicama (on sale) 1/2 lb, peeled and julienned $1.49/lb (sale)
• Parsley 1 bunch $0.99
• Garlic 2 cloves, minced $0.50
• Fresh Organic Limes - Each 1 lime, zested and juiced $0.79
• Fresh Orange Bell Pepper 1/2 pepper, thinly sliced (optional color + crunch) $1.67
• Olive oil 5 tbsp, divided
• Red wine vinegar 2 tbsp
• Crushed red pepper flakes 1/4 tsp (optional)
• Kosher salt to taste
• Black pepper to taste

Instructions

1. Prep: Pat dry 1 lb seasoned beef flap meat. Let it sit at room temp 15 minutes while you prep slaw and chimichurri.
2. Make chimichurri: Finely chop 1 bunch parsley (about 1 packed cup). In a bowl, mix chopped parsley with 2 minced garlic cloves, 2 tbsp red wine vinegar, zest + juice of 1 lime, 4 tbsp olive oil, 1/4 tsp red pepper flakes (optional), 1/2 tsp kosher salt, and black pepper to taste. Set aside.
3. Make slaw: Thinly slice about 1/2 head green cabbage (about 3/4 lb). Peel and julienne 1/2 lb jicama. Thinly slice 1/2 orange bell pepper (optional). Toss cabbage, jicama, and pepper with 1 tbsp olive oil, a pinch of salt, and a squeeze of lime (from the chimichurri lime if you held some back) to taste. Let it lightly marinate.
4. Grill steak: Preheat grill to high (about 450–500°F). Lightly oil grates. Grill the 1 lb flap meat 3–5 minutes per side (depending on thickness) for medium-rare to medium (target 130–140°F internal).
5. Rest + slice: Rest steak 5–8 minutes. Slice thinly against the grain.
6. Serve: Spoon 2–3 tbsp chimichurri over sliced steak and serve with a big pile of cabbage-jicama slaw. Add extra lime to finish if you like it punchy.

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack (on sale) 1 lb (about 2 large thighs) $1.99/lb (sale)
• Kroger® Carrots Baby Cut Bag BIG Deal! 12 oz baby carrots $4.79 (3 lb)
• Jumbo White Onions (on sale) 1 small onion, cut into wedges $0.99/lb (sale)
• Parsley 1/2 bunch, chopped $0.99
• Fresh Organic Lemon - Each 1 lemon (zest + juice) $1.29
• Garlic 2 cloves, smashed $0.50
• Olive oil 2 tbsp
• Kosher salt 1 tsp (plus more to taste)
• Black pepper 1/2 tsp

Instructions

1. Prep: Heat oven to 425°F. On a sheet pan, add 12 oz baby carrots and 1 small onion cut into wedges. Add 2 smashed garlic cloves, 2 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper; toss to coat.
2. Season chicken: Pat dry 1 lb chicken thighs (about 2 large). Season both sides with a pinch more salt and pepper. Nestle chicken thighs on top of the carrots and onions.
3. Roast: Roast at 425°F for 25–35 minutes, until chicken reaches 165°F internal and carrots are tender. (If you want extra browning, broil 1–2 minutes at the end.)
4. Finish: Zest and juice 1 lemon. Sprinkle lemon zest over the pan, then drizzle lemon juice over chicken and vegetables. Sprinkle with 1/2 bunch chopped parsley (about 1/4 cup).
5. Serve: Plate chicken with the roasted carrots and onions, spooning the pan juices over everything.

Ingredients

• Atlantic Salmon Center Cut (on sale) 8 oz (2 portions of ~4 oz each) $10.99 (sale)
• Fresh Roma Tomato (on sale) 3 medium Roma tomatoes, diced (about 3/4 lb) $0.99/lb (sale)
• Kroger® Chopped Kale Bagged Salad 1 bag (5 oz) $2.79 (5 oz)
• Kroger® Peeled Garlic 2 cloves, minced $2.99 (6 oz)
• Fresh Onions: Jumbo White Onions (on sale) 1/4 onion, finely chopped $0.99/lb (sale)
• Olive oil 2 tbsp
• Kosher salt 3/4 tsp, divided (plus more to taste)
• Black pepper 1/2 tsp
• Optional: capers or olives 1 tbsp (if you have them)

Instructions

1. Prep: Pat dry 8 oz salmon and cut into 2 portions (~4 oz each). Season with 1/2 tsp kosher salt and 1/2 tsp black pepper.
2. Start sauce base: Dice 3 medium Roma tomatoes (about 3/4 lb). Finely chop 1/4 onion. Mince 2 garlic cloves.
3. Sear salmon (stove): Heat 1 tbsp olive oil in a skillet over medium-high. Place salmon skin-side down (or presentation-side down) and cook 3–4 minutes. Flip and cook 2–3 minutes more, until just cooked through (125–135°F for medium). Transfer salmon to a plate.
4. Make tomato-garlic pan sauce: In the same skillet over medium, add remaining 1 tbsp olive oil, then add chopped 1/4 onion and cook 2 minutes. Add 2 minced garlic cloves and cook 30 seconds. Add diced tomatoes, remaining 1/4 tsp kosher salt, and cook 4–6 minutes until saucy. Stir in 1 tbsp capers/olives if using. Taste and adjust salt/pepper.
5. Sauté kale: Push sauce to one side of the pan (or use a second pan). Add the 5 oz bag chopped kale to the empty side with a splash of water (1–2 tbsp). Cover 1–2 minutes to steam, then toss into the tomato sauce and cook 1–2 minutes more until tender.
6. Serve: Spoon tomato-kale mixture onto plates and set salmon on top. Spoon a little extra sauce over the salmon.