Careme Recipes

Location: Quality Food Center - Factoria (3550 Factoria Blvd SE)

Stovetop Ginger–Garlic Pork Tenderloin Stir-Fry with Mushrooms & Winter Cabbage over Rice

Think of this as weeknight yakisoba’s lighter, saucier cousin: sweet-savory pork and mushrooms (both great value right now) tossed with crisp-tender cabbage and a punchy ginger-garlic glaze. It’s cozy, fast, and hits that takeout craving without the wait.

Ingredients

  • Kroger® Fresh Natural Pork Tenderloin, 1 lb (on sale) 12 oz (¾ of the package), sliced into ¼-inch medallions $3.99
  • Organic Green Cabbage, 1 lb 8 oz (about 3 heaping cups), thinly sliced $2.49
  • Kroger® Sliced White Mushrooms BIG DEAL!, 24 oz 8 oz (about 3 cups), sliced $6.00
  • Global Farms Organic Peeled Ginger, 4 oz 1 Tbsp, finely grated $3.99
  • Kroger® Peeled Garlic, 6 oz 3 cloves (or 1½ tsp minced) $3.69
  • Organic Jumbo Yellow Onion, 1 lb ½ onion, thinly sliced $2.19
  • Simple Truth Organic® Low Sodium Free Range Chicken Broth, 32 oz (on sale) ¼ cup $1.99
  • Cooked rice (not in sale list) 1 cup dry jasmine or medium-grain rice (makes ~3 cups cooked) —

Instructions

  1. Prep the rice: rinse 1 cup dry rice and cook it (stovetop or rice cooker) to yield about 3 cups cooked; keep warm
  2. Prep the vegetables: thinly slice 8 oz green cabbage; thinly slice ½ yellow onion; slice 8 oz mushrooms; grate 1 Tbsp ginger; mince 3 garlic cloves (or measure 1½ tsp minced)
  3. Prep the pork: slice 12 oz pork tenderloin into ¼-inch medallions; season with ¾ tsp kosher salt and ½ tsp black pepper
  4. Make the quick glaze: in a small bowl whisk 3 Tbsp soy sauce, 1 Tbsp brown sugar (or honey), 1 Tbsp rice vinegar (or cider vinegar), ¼ cup chicken broth, and 1 tsp cornstarch (optional for light thickening)
  5. Sear the pork (stove): heat 1 Tbsp neutral oil in a large skillet over medium-high; add the 12 oz pork medallions in a single layer and sear 2–3 minutes per side until nicely browned; transfer to a plate
  6. Sauté aromatics and mushrooms: add 1 tsp oil if needed; add the sliced ½ onion and cook 2 minutes; add the 1 Tbsp grated ginger and 3 minced garlic cloves and cook 30 seconds; add 8 oz sliced mushrooms and cook 4–6 minutes until browned and their liquid evaporates
  7. Wilt the cabbage: add the 8 oz sliced cabbage and toss 2–3 minutes until just tender-crisp
  8. Glaze and finish: re-add the seared pork plus any juices; pour in the glaze; simmer 2–3 minutes, tossing, until the sauce lightly coats everything and pork is cooked through (145°F in the thickest piece)
  9. Serve: spoon pork-mushroom-cabbage stir-fry over warm rice (about 1½ cups cooked rice per person); finish with sliced green onions if you have them

Cook time: 45 minutes

Estimated cost: $12–16

Health notes: Estimated per serving (½ recipe): ~650–800 kcal (depends on rice amount and oil). High protein; lots of fiber/micronutrients from cabbage and mushrooms. Tips: Use brown rice if you want more fiber; keep sodium in check by using low-sodium soy sauce and leaning on ginger/garlic for big flavor.

Drink pairing: The dish is savory-sweet with ginger/garlic and umami mushrooms—go for high-acid, low-tannin reds or crisp whites. Best picks: - Dry Riesling (WA is a dream here): cuts sweetness and lifts ginger - Grüner Veltliner: peppery snap with cabbage and mushrooms - Gamay (Beaujolais-style): juicy, chillable red that won’t fight the soy/ginger

Oven-Broiled Crispy-Top Steelhead with Warm Grapefruit–Thyme Butter + Roasted Red Potatoes

A restaurant-feeling fish dinner that’s still weeknight-easy: steelhead gets a crisp, golden crust under the broiler while red potatoes roast into buttery little nuggets. A warm, tangy grapefruit–pan sauce wakes up the richness and feels very Pacific Northwest.

Ingredients

  • Steelhead Fillet (Fresh Farm Raised), 1 lb (on sale) 12 oz (save 4 oz for lunch or freeze) $8.99
  • Simple Truth Organic® Gourmet Red Potatoes, 24 oz (on sale) 1 lb (about 4 medium), halved $3.50
  • Fresh Large Ruby Red Grapefruit - Each 1 grapefruit (zest + ¼ cup juice) $2.49
  • Simple Truth Organic® Thyme, 0.5 oz 1 tsp leaves (optional but great) $2.79
  • Kroger® Peeled Garlic, 6 oz 2 cloves, minced $3.69
  • Organic Green Leaf Lettuce, 1 ct Optional: ½ head for a simple side salad $3.49
  • Olive oil, butter, salt, pepper (pantry) As listed in steps —

Instructions

  1. Prep: heat oven to 425°F; set a rack in the upper third; line a sheet pan with foil for easy cleanup
  2. Roast the potatoes (oven): toss 1 lb red potatoes (halved) with 1½ Tbsp olive oil, ¾ tsp kosher salt, and ½ tsp black pepper; spread cut-side down on the sheet pan; roast 25 minutes
  3. Prep the steelhead: pat 12 oz steelhead very dry; season with ¾ tsp kosher salt and ½ tsp black pepper; lightly oil the skin side with 1 tsp olive oil
  4. Make the grapefruit base: zest the grapefruit; squeeze ¼ cup grapefruit juice; set both aside
  5. Start the sauce (stove): in a small skillet melt 1 Tbsp butter over medium; add 2 minced garlic cloves and (optional) 1 tsp thyme leaves; cook 30 seconds until fragrant
  6. Finish sauce: add ¼ cup grapefruit juice and simmer 1–2 minutes; whisk in 1 tsp grapefruit zest and 1 tsp honey (optional) plus a pinch of salt; turn off heat (rewarm later if needed)
  7. Broil-crisp the fish (oven): when potatoes hit 25 minutes, pull the pan out; push potatoes to one side; place the 12 oz steelhead on the other side, skin-side down; switch oven to broil (high); broil 6–9 minutes until the top is golden and fish flakes easily (target 125–130°F for medium)
  8. Crisp the potatoes: if needed, keep pan under broiler 1–2 more minutes to deepen potato color—watch closely
  9. Serve: plate roasted potatoes (about ½ lb per person) with a 6 oz portion of steelhead each; spoon warm grapefruit–thyme butter sauce over the fish; optional: serve with a quick green leaf salad dressed with olive oil, salt, and a squeeze of grapefruit

Cook time: 55 minutes

Estimated cost: $18–26

Health notes: Estimated per serving (½ recipe): ~700–900 kcal. Great omega-3s, high-quality protein, potassium from potatoes. Tips: Keep portions lean by using 5–6 oz fish per person and go easy on butter in the sauce.

Drink pairing: Rich, oily fish + citrus sauce wants brightness and texture. Best picks: - Chardonnay (unoaked or lightly oaked): matches richness, citrus pops - Champagne/Traditional Method sparkling: cuts fat, loves crispy skin - Dry Rosé: citrus-friendly and flexible with roasted potatoes

Stovetop Dijon–Sage Chicken Thighs with Sweet Onion Pan Gravy + Mashed Gold Potatoes

A cozy, saucy skillet dinner with real “Sunday supper” vibes—without the all-day braise. Juicy chicken thighs simmer in a quick mustardy broth with sweet onions, then get spooned over creamy mashed gold potatoes. Simple, comforting, and very WA-winter appropriate.

Ingredients

  • Simple Truth® Naturalˆ Boneless & Skinless Fresh Chicken Thighs Griller Pack BIG DEAL!, 1 lb (on sale) 1 lb (about 4 small thighs) $4.49
  • Simple Truth Organic® Gourmet Gold Potatoes, 24 oz (on sale) 1½ lb (about 6 small), peeled and chunked $3.50
  • Jumbo Yellow Onions, 1 lb (on sale) 1 large onion, thinly sliced $1.29
  • Simple Truth Organic® Low Sodium Free Range Chicken Broth, 32 oz (on sale) 1 cup $1.99
  • Simple Truth Organic® Sage, 0.5 oz 1 tsp chopped (or ½ tsp dried sage from pantry) $2.79

Instructions

  1. Prep the potatoes: peel and cut 1½ lb gold potatoes into 1½-inch chunks; place in a pot, cover with cold water by 1 inch, and add 1½ tsp kosher salt
  2. Cook the potatoes (stove): bring to a boil, then simmer 12–15 minutes until very tender; drain and return to the hot pot to steam-dry 2 minutes
  3. Mash: mash the hot potatoes with 2 Tbsp butter (or 2 Tbsp olive oil) and ¼–⅓ cup warm chicken broth; season with ¼ tsp black pepper and salt to taste; cover to keep warm
  4. Prep the chicken and onion: pat 1 lb boneless skinless chicken thighs dry; season with ¾ tsp kosher salt and ½ tsp black pepper; thinly slice 1 large yellow onion; chop 1 tsp fresh sage
  5. Brown the chicken (stove): heat 1 Tbsp oil in a large skillet over medium-high; add the 1 lb chicken thighs and sear 3–4 minutes per side until well-browned; move to a plate
  6. Soften the onions: reduce heat to medium; add the sliced 1 large onion with a pinch of salt; cook 6–8 minutes, stirring, until soft and lightly golden
  7. Build the pan sauce: add 1 tsp chopped sage and cook 30 seconds; pour in 1 cup chicken broth, scraping up browned bits; whisk in 1½ Tbsp Dijon mustard (pantry) and 1 tsp vinegar or lemon juice (pantry)
  8. Simmer the chicken: return the browned chicken thighs to the skillet; cover and simmer 8–10 minutes until cooked through (165°F)
  9. Finish and serve: taste sauce and adjust salt/pepper; spoon chicken and onion-mustard gravy over mashed gold potatoes (about half the mash per person)

Cook time: 50 minutes

Estimated cost: $14–20

Health notes: Estimated per serving (½ recipe): ~800–950 kcal (depends on butter/cream). High protein; potatoes add potassium. Tips: Lighten by mashing with olive oil + a splash of broth instead of butter/cream; keep skin off thighs if preferred.

Drink pairing: Mustard + chicken + creamy potatoes loves whites with body or lighter reds with good acid. Best picks: - Pinot Gris (Oregon/Washington styles): round enough for mash, bright enough for mustard - Chenin Blanc (dry): waxy texture + high acid works beautifully - Pinot Noir (light-bodied): classic with chicken and savory onion sauce

Shopping list
  • Kroger® Fresh Natural Pork Tenderloin, 1 lb (on sale) 12 oz (¾ of the package), sliced into ¼-inch medallions
  • Organic Green Cabbage, 1 lb 8 oz (about 3 heaping cups), thinly sliced
  • Kroger® Sliced White Mushrooms BIG DEAL!, 24 oz 8 oz (about 3 cups), sliced
  • Global Farms Organic Peeled Ginger, 4 oz 1 Tbsp, finely grated
  • Kroger® Peeled Garlic, 6 oz 3 cloves (or 1½ tsp minced), 2 cloves, minced
  • Organic Jumbo Yellow Onion, 1 lb ½ onion, thinly sliced
  • Simple Truth Organic® Low Sodium Free Range Chicken Broth, 32 oz (on sale) ¼ cup, 1 cup
  • Cooked rice (not in sale list) 1 cup dry jasmine or medium-grain rice (makes ~3 cups cooked)
  • Steelhead Fillet (Fresh Farm Raised), 1 lb (on sale) 12 oz (save 4 oz for lunch or freeze)
  • Simple Truth Organic® Gourmet Red Potatoes, 24 oz (on sale) 1 lb (about 4 medium), halved
  • Fresh Large Ruby Red Grapefruit - Each 1 grapefruit (zest + ¼ cup juice)
  • Simple Truth Organic® Thyme, 0.5 oz 1 tsp leaves (optional but great)
  • Organic Green Leaf Lettuce, 1 ct Optional: ½ head for a simple side salad
  • Olive oil, butter, salt, pepper (pantry) As listed in steps
  • Simple Truth® Naturalˆ Boneless & Skinless Fresh Chicken Thighs Griller Pack BIG DEAL!, 1 lb (on sale) 1 lb (about 4 small thighs)
  • Simple Truth Organic® Gourmet Gold Potatoes, 24 oz (on sale) 1½ lb (about 6 small), peeled and chunked
  • Jumbo Yellow Onions, 1 lb (on sale) 1 large onion, thinly sliced
  • Simple Truth Organic® Sage, 0.5 oz 1 tsp chopped (or ½ tsp dried sage from pantry)

Save at least one recipe to assemble your shopping list.

Planned by Careme.