Careme Recipes

Ingredients

• Farm-Raised Fresh Atlantic Salmon Whole Fillet – Fresh From the Service Counter (1 lb) 12 oz (about 2 portions) $9.99 sale (reg $10.99)
• Green Asparagus 1 lb, trimmed $2.99 sale (reg $3.99)
• Organic Ginger Root 1 Tbsp finely grated (from 1 knob) $3.77 sale (reg $3.99)
• Garlic (1 ct) 2 cloves, finely grated or minced $0.69
• Fresh Organic Limes - Each 1 lime (zest + 1 Tbsp juice) $1.29
• Neutral oil (canola/avocado) 1 Tbsp (asparagus) + 1 tsp (salmon)
• Soy sauce 3 Tbsp
• Honey or brown sugar 1 1/2 Tbsp
• Rice (jasmine or long-grain) 1/2 cup dry (makes ~1 1/2 cups cooked)
• Toasted sesame oil (optional) 1 tsp
• Black pepper to taste
• Crushed red pepper (optional) pinch

Instructions

1. Prep: Heat oven to 425°F and set a rack about 6 inches from the broiler. Line a sheet pan with foil for easy cleanup.
2. Cook rice: Rinse 1/2 cup dry rice. Cook with 1 cup water and a pinch of salt (stovetop or rice cooker) until tender, 15–20 minutes; keep covered.
3. Make glaze: In a small bowl, whisk 3 Tbsp soy sauce + 1 1/2 Tbsp honey (or brown sugar) + 1 Tbsp grated ginger + 2 minced garlic cloves + zest of 1 lime + 1 Tbsp lime juice + pinch red pepper (optional).
4. Roast asparagus: Toss 1 lb trimmed asparagus with 1 Tbsp neutral oil, salt, and black pepper. Spread on one side of the sheet pan and roast at 425°F for 8 minutes.
5. Add salmon: Pat 12 oz salmon dry. Rub with 1 tsp neutral oil and a little black pepper. Move asparagus to make space; place salmon on pan, skin-side down if it has skin. Spoon on about half the glaze (save the rest). Roast 8–10 minutes, depending on thickness.
6. Broil to lacquer: Switch to broil for 1–2 minutes to caramelize the top (watch closely).
7. Finish & serve: Drizzle salmon with the remaining glaze (warm it 20–30 seconds in the microwave if you want it saucier). Fluff rice; stir in 1 tsp toasted sesame oil (optional). Plate rice + asparagus + salmon.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin (1 lb) 1 lb $3.99 sale (reg $4.99)
• Simple Truth Organic® Whole Baby Bella Mushrooms (8 oz) 8 oz, sliced $3.50 sale (reg $3.99)
• Shallots (1 lb) 1 large shallot, finely chopped (about 1/4 cup) $3.99
• Organic Purple Top Turnips (1 ct) 2 medium turnips (about 1 lb total), peeled and cut into 3/4-inch chunks $2.49
• Simple Truth Organic® Low Sodium Free Range Chicken Broth (32 oz) 1/2 cup $2.00 sale (reg $2.19)
• Olive oil 2 Tbsp (turnips) + 1 Tbsp (searing)
• Butter 1 Tbsp
• Dijon mustard 1 tsp
• Thyme (fresh or dried) 1 tsp fresh leaves or 1/2 tsp dried
• Heavy cream or half-and-half 1/4 cup
• Salt and black pepper to taste
• Lemon (optional) 1 tsp juice to finish (or a splash of vinegar)

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan. Pat 1 lb pork tenderloin dry and slice into 1-inch-thick medallions (about 10–12 pieces).
2. Roast turnips: Toss peeled, chunked turnips (about 1 lb) with 2 Tbsp olive oil, 1/2 tsp salt, and black pepper. Roast at 425°F, tossing once, until browned and tender, 22–28 minutes.
3. Sear pork: Heat 1 Tbsp olive oil in a large skillet over medium-high. Season pork medallions with 3/4 tsp salt and pepper. Sear 2–3 minutes per side until well-browned. Transfer to a plate (they’ll finish in sauce).
4. Build sauce: Reduce heat to medium. Add 1 Tbsp butter, then add sliced 8 oz baby bella mushrooms and a pinch of salt. Cook, stirring, until mushrooms brown and release their liquid, 6–8 minutes.
5. Aromatics: Stir in 1 chopped shallot and 1/2 tsp dried thyme (or 1 tsp fresh). Cook 1 minute.
6. Deglaze: Add 1/2 cup chicken broth, scraping up browned bits. Simmer 2 minutes.
7. Finish sauce: Stir in 1/4 cup cream (or half-and-half) and 1 tsp Dijon mustard. Simmer 2–3 minutes until lightly thickened. Taste and adjust salt/pepper.
8. Finish pork: Return pork and any juices to skillet. Simmer gently until pork reaches 145°F, 2–4 minutes (don’t overcook). Finish with 1 tsp lemon juice (optional).
9. Serve: Plate creamy mushroom pork with roasted turnips on the side (spoon extra sauce over everything).

Ingredients

• Swordfish Steak Wild Caught (sustainably sourced) (1 lb) 12 oz (2 steaks or 1 large steak cut in half) $8.99 sale (reg $9.99)
• Bok Choy (1 lb) 1 lb, ends trimmed, chopped $2.77 sale (reg $2.99)
• Kroger® Gold Potatoes (5 lb) 1 lb (about 3 medium), diced 1/2-inch $3.99 sale (reg $4.99)
• Garlic (1 ct) 3 cloves, minced (2 for veg/potatoes, 1 for sauce) $0.69
• Parsley (1 ct) 1/2 cup chopped $1.29
• Fresh Large Organic Lemon - Each 1 lemon (zest + 2 Tbsp juice) $1.29
• Olive oil 2 Tbsp (potatoes) + 1 Tbsp (fish) + 1 Tbsp (sauce)
• Soy sauce (optional for bok choy) 1 tsp
• Butter (optional) 1 Tbsp (for potatoes, optional)

Instructions

1. Prep: Heat grill to medium-high (or use a grill pan). Zest and juice 1 lemon. Chop 1/2 cup parsley. Mince 3 garlic cloves.
2. Start potatoes (stove): Put 1 lb diced gold potatoes in a pot, cover with cold salted water by 1 inch. Boil until just tender, 8–10 minutes. Drain well and let steam-dry 2 minutes.
3. Crisp potatoes (stove): Heat 2 Tbsp olive oil (and 1 Tbsp butter if using) in a large skillet over medium-high. Add boiled potatoes in a single layer; season with 1/2 tsp salt and pepper. Cook, turning occasionally, until golden and crisp, 8–10 minutes. Stir in 2 minced garlic cloves for the last 30 seconds. Transfer potatoes to a plate.
4. Sauté bok choy (stove): In the same skillet, add 1 tsp olive oil if needed. Add 1 lb chopped bok choy with a pinch of salt and 2 Tbsp water. Cover and steam-sauté 2 minutes, then uncover and cook 1–2 minutes more until crisp-tender. Optional: splash in 1 tsp soy sauce. Remove from heat.
5. Grill swordfish (grill): Pat 12 oz swordfish dry. Rub with 1 Tbsp olive oil, 1/2 tsp salt, and pepper. Grill 3–4 minutes per side (depending on thickness) until just cooked through and still juicy (about 130–135°F for medium). Rest 2 minutes.
6. Make lemon-herb drizzle: In a small bowl, mix 1 Tbsp olive oil + 2 Tbsp lemon juice + lemon zest + 1 minced garlic clove + 1/2 cup chopped parsley + pinch salt.
7. Serve: Plate bok choy and crispy potatoes, top with grilled swordfish, and spoon lemon-herb drizzle over the fish (and a little on the veg).