Careme Recipes

Ingredients

• Draper Valley All Natural Thin Sliced Fresh Chicken Breast 12 oz $8.49
• Fresh Asparagus 1 lb $2.99
• Sweet Potato 1 lb $2.49
• Ginger Root 1 tablespoon, peeled and finely grated $4.99
• Kroger® Peeled Garlic 3 cloves, finely chopped $3.69
• Kroger® Yellow Onion 3 lb Bag 1/2 medium onion, thinly sliced $3.49
• Kroger® Fresh Lemons Bag 1 lemon, zested and juiced $4.99
• Pantry olive oil 2 1/2 tablespoons
• Pantry low-sodium soy sauce 2 tablespoons
• Pantry honey 1 tablespoon
• Pantry black pepper 1/2 teaspoon
• Pantry kosher salt 3/4 teaspoon
• Pantry red pepper flakes optional pinch

Instructions

1. Preheat the oven to 425°F. Peel 1 pound sweet potato and cut it into 3/4-inch cubes. Trim 1 pound asparagus and cut any very thick spears in half lengthwise. Thinly slice 1/2 medium onion, finely chop 3 garlic cloves, and grate 1 tablespoon peeled ginger. Zest and juice 1 lemon.
2. Toss the 1 pound cubed sweet potato with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper on a sheet pan. Spread the cubes so they are not crowded and roast for 15 minutes.
3. While the sweet potatoes start roasting, pat 12 ounces thin-sliced chicken breast dry. Season the chicken with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. In a small bowl, stir together 2 tablespoons soy sauce, 1 tablespoon honey, the 1 tablespoon grated ginger, the 3 chopped garlic cloves, the lemon zest, 1 tablespoon lemon juice, and an optional pinch of red pepper flakes.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the 12 ounces seasoned chicken breast and sear for 2 to 3 minutes per side until lightly golden and nearly cooked through. Transfer the chicken to a plate.
5. Reduce the skillet to medium. Add the sliced 1/2 onion and cook for 2 minutes until beginning to soften. Pour in the ginger-garlic sauce and let it bubble for about 30 seconds. Return the chicken and turn it in the glaze for 1 to 2 minutes until fully cooked and glossy.
6. After the sweet potatoes have roasted 15 minutes, toss the 1 pound asparagus with 1/2 tablespoon olive oil and a pinch of salt, then add it to the sheet pan or a second pan. Roast the asparagus for 8 to 10 minutes until crisp-tender and bright green. Return the sweet potatoes to the oven if needed so both vegetables finish hot.
7. To plate, spoon the roasted sweet potatoes onto one side of each plate and arrange the asparagus alongside for height and color. Slice the glazed chicken on a bias and fan it over the remaining space. Spoon any extra ginger-lemon glaze over the chicken and finish with a squeeze of the remaining lemon for a fresh restaurant-style shine.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99
• Red Potatoes 1 lb $1.29
• Green Cabbage 1/2 lb, thinly sliced $0.59
• Fresh Poblano Peppers 1 large pepper, sliced into strips $3.99
• Kroger® Yellow Onion 3 lb Bag 1/2 medium onion, sliced $3.49
• Fresh Roma Tomato 2 medium, diced $2.79
• Organic Cilantro 2 tablespoons, chopped $1.99
• Kroger® Peeled Garlic 2 cloves, minced $3.69
• Kroger® Fat Free Reduced Sodium Beef Broth 1/2 cup $2.49
• Fresh Organic Limes - Each 1 lime, juiced $1.29
• Pantry olive oil 2 tablespoons
• Pantry ground cumin 1 teaspoon
• Pantry smoked paprika 1 teaspoon
• Pantry kosher salt 1 teaspoon
• Pantry black pepper 1/2 teaspoon

Instructions

1. Preheat the oven to 425°F. Cut 1 pound red potatoes into 1-inch wedges. Slice 1/2 pound green cabbage thinly, slice 1 poblano pepper into strips, slice 1/2 medium onion, dice 2 medium Roma tomatoes, mince 2 garlic cloves, and chop 2 tablespoons cilantro. Juice 1 lime.
2. Toss the 1 pound potato wedges with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon smoked paprika. Spread them on a sheet pan and roast for 25 to 30 minutes, flipping once, until browned at the edges and creamy inside.
3. While the potatoes roast, trim the 1 pound pork tenderloin and cut it into 1-inch medallions. Season the pork with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 teaspoon cumin, and the remaining 1/2 teaspoon smoked paprika.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the pork medallions for about 2 minutes per side until browned but not fully cooked through. Transfer the pork to a plate.
5. Lower the heat to medium. Add the sliced 1/2 onion and the sliced poblano pepper to the skillet and cook for 3 minutes until softened in spots. Add the 2 minced garlic cloves and stir for 30 seconds. Add the 2 diced Roma tomatoes and cook 2 minutes until they begin to break down.
6. Add the 1/2 pound sliced cabbage and 1/2 cup beef broth. Stir, cover, and cook for 4 to 5 minutes until the cabbage softens but still has some body. Return the pork and any juices to the skillet and simmer uncovered for 2 to 3 minutes until the pork is just cooked through and the broth reduces lightly into a savory sauce.
7. Stir in half of the chopped cilantro and half of the lime juice. Taste and adjust with more salt or lime if needed.
8. To plate, make a bed of the roasted potatoes on each plate. Lean the cabbage-poblano mixture partly over the potatoes, then arrange the pork medallions on top so the seared edges show. Spoon over the pan juices and finish with the remaining cilantro for a fresh green contrast.

Ingredients

• Certified Angus Beef Choice Top Sirloin Steak Value Pack 14 to 16 oz $11.99
• Green Asparagus 1 lb $1.99
• Kroger® Gold Potatoes 5 lb 1 lb $3.99
• Kroger® Whole White Mushrooms 8 oz, halved $2.79
• Kroger® Peeled Garlic 3 cloves, smashed and chopped $3.69
• Kroger® Fresh Lemons Bag 1/2 lemon $4.99
• Organic Parsley 1 tablespoon, chopped $1.99
• Pantry olive oil 1 1/2 tablespoons
• Pantry butter 2 tablespoons
• Pantry Dijon mustard 1 teaspoon
• Pantry kosher salt 1 teaspoon
• Pantry black pepper 3/4 teaspoon

Instructions

1. Preheat the oven to 425°F. Cut 1 pound gold potatoes into bite-size halves or quarters. Trim 1 pound asparagus. Halve 8 ounces white mushrooms. Chop 1 tablespoon parsley, chop 2 of the 3 garlic cloves, and leave 1 clove lightly smashed. Cut 1/2 lemon for juicing.
2. Toss the 1 pound potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread on a sheet pan and roast for 20 minutes.
3. After the potatoes have roasted 20 minutes, add the 1 pound asparagus and the 8 ounces halved mushrooms to the pan or a second pan. Toss the asparagus and mushrooms with 1/2 tablespoon olive oil, a pinch of salt, and a pinch of black pepper. Roast 10 to 12 minutes more until the asparagus is just tender and the mushrooms are browned.
4. While the vegetables roast, pat 14 to 16 ounces top sirloin steak dry. Season both sides with the remaining 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Let the steak sit at room temperature while the pan heats.
5. Heat a heavy skillet over medium-high heat until very hot. Add the steak and sear for about 3 to 4 minutes on the first side and 3 minutes on the second side for medium-rare to medium, depending on thickness. In the last minute, add 2 tablespoons butter, the 1 smashed garlic clove, and baste the steak with the foaming butter. Transfer the steak to a plate to rest for 5 to 8 minutes.
6. Reduce the skillet heat to medium. Add the 2 chopped garlic cloves and stir for 15 seconds. Add 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, and 2 tablespoons water. Scrape up the browned bits and swirl to make a quick glossy pan sauce. Turn off the heat and stir in the 1 tablespoon chopped parsley.
7. To plate, spoon the roasted potatoes slightly off-center on each plate. Stack the asparagus neatly beside them and scatter the roasted mushrooms around for a steakhouse look. Slice the rested steak across the grain and fan it over the plate. Spoon over the lemon-parsley pan sauce so the slices glisten and serve immediately.