Careme Recipes

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  1 lb 6.99
• Fresh Brussels Sprouts - Order by the Pound

  1 lb 1.77
• Kroger® Sweet Potato

  1 lb 4.99
• Kroger® Sliced White Mushrooms

  8 oz 2.79
• Private Selection™ Petite Medley Fresh Snacking Tomatoes

  10 oz 3.50
• Fresh Organic Lemon - Each

  1 each 2.00
• Garlic

  2 cloves 1.50
• Simple Truth Organic® Thyme

  1 teaspoon leaves 2.79
• Olive oil

  2 1/2 tablespoons
• Butter

  1 tablespoon
• Milk

  2 tablespoons
• Kosher salt

  1 teaspoon, divided
• Black pepper

  1/2 teaspoon, divided

Instructions

1. Preheat the oven to 425°F. Set out 2 sheet pans. Peel and cube 1 pound sweet potato. Trim 1 pound Brussels sprouts and halve them. Pat dry 1 pound rockfish fillet and cut into 2 portions if needed. Halve 10 ounces tomatoes. Lightly crush 2 cloves garlic. Strip 1 teaspoon thyme leaves. Cut the 1 lemon into wedges.
2. Place the 1 pound sweet potato cubes in a saucepan, cover with salted water, and bring to a boil on the stove. Cook 12 to 15 minutes until very tender.
3. On the first sheet pan, toss the 1 pound Brussels sprouts with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Arrange cut-side down with space between pieces.
4. On the second sheet pan, toss the 8 ounces mushrooms and 10 ounces tomatoes with 1 tablespoon olive oil, the 2 lightly crushed garlic cloves, 1 teaspoon thyme leaves, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Spread into an even layer.
5. Roast both sheet pans for 12 minutes. The Brussels sprouts should begin browning and the tomatoes should start to slump.
6. Remove the mushroom-tomato pan from the oven. Nestle the 1 pound rockfish fillet onto the pan beside the vegetables. Drizzle the fish with the remaining 1/2 tablespoon olive oil, season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and squeeze 1 lemon wedge over the fish.
7. Return the mushroom-tomato-fish pan to the oven and continue roasting 8 to 10 minutes, until the fish flakes easily. Let the Brussels sprouts continue roasting as needed for a total of 20 to 22 minutes, until deeply caramelized at the edges.
8. Drain the 1 pound sweet potato well. Mash with 1 tablespoon butter and 2 tablespoons milk until smooth and silky. Season to taste with a pinch of salt and pepper.
9. For plating, spoon the sweet potato mash onto each plate. Set a piece of rockfish on top or just alongside. Spoon over the roasted mushrooms and tomatoes, then add the Brussels sprouts to the side for contrast.
10. Finish with another lemon wedge on each plate for squeezing at the table. Serve hot.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 lb 4.99
• Green Asparagus

  1 lb 4.99
• Kroger® Red Potatoes

  12 oz 4.99
• Fresh Organic Lemon - Each

  1 each 2.00
• Garlic

  2 cloves 1.50
• Parsley

  2 tablespoons, chopped 1.89
• Olive oil

  2 tablespoons
• Dijon mustard

  1 teaspoon
• Kosher salt

  1 teaspoon, divided
• Black pepper

  1/2 teaspoon, divided
• Butter

  1 tablespoon

Instructions

1. Prep the ingredients. Halve or quarter 12 ounces red potatoes into bite-size pieces. Trim 1 pound asparagus and cut into 2-inch lengths, keeping the tips intact. Mince 2 cloves garlic. Finely chop 2 tablespoons parsley. Cut 1 pound pork tenderloin into 1-inch medallions and pat dry well.
2. Place the 12 ounces red potatoes in a small pot, cover with salted water, and bring to a boil on the stove. Simmer for 8 to 10 minutes until just tender but not falling apart. Drain well and let the steam dry off.
3. Season the 1 pound pork medallions all over with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pork medallions in a single layer and sear for 2 to 3 minutes per side until nicely browned and just cooked through. Transfer the pork to a plate to rest loosely covered.
5. In the same skillet, add the remaining 1 tablespoon olive oil and the drained red potatoes. Cook for 4 minutes, turning occasionally, until the edges become golden and lightly crisp.
6. Add the 1 pound asparagus pieces to the skillet with the potatoes. Season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook for 3 to 4 minutes until the asparagus is bright green and just tender-crisp.
7. Stir in the 2 minced garlic cloves and cook for 30 seconds. Add 2 tablespoons lemon juice from the 1 lemon, 1 teaspoon Dijon mustard, and 1 tablespoon butter. Toss the potatoes and asparagus until glossy and lightly coated.
8. Return the pork medallions and any juices to the pan for 30 seconds just to warm through. Taste and adjust with a little more lemon juice if needed.
9. Plate the asparagus and potato hash slightly off-center on each plate. Fan the pork medallions over the top. Spoon any lemon-pan juices around the plate. Finish with the 2 tablespoons chopped parsley and a little fine zest from the lemon for fresh color.

Ingredients

• Service Counter Large Peeled and Deveined Shrimp Raw 31/40

  1 lb 7.99
• Bok Choy

  1 lb 2.49
• Fresh Orange Bell Pepper

  1 each 2.00
• Fresh Large Green Bell Pepper

  1 each 1.50
• Green Onions

  2 stalks 1.50
• Ginger Root

  1 tablespoon, grated 4.99
• Garlic

  2 cloves 1.50
• Fresh Organic Limes - Each

  1 each 1.50
• Soy sauce

  2 tablespoons
• Honey

  1 teaspoon
• Sesame oil

  1 teaspoon
• Neutral oil

  1 tablespoon
• Cornstarch

  1 teaspoon
• Cooked rice

  2 cups

Instructions

1. Prep the ingredients. Pat dry 1 pound raw peeled and deveined shrimp. Trim 1 pound bok choy and separate the stems from the leafy tops, then slice the stems and roughly chop the leaves. Thinly slice 1 orange bell pepper and 1 green bell pepper. Slice 2 green onions on a bias. Grate 1 tablespoon ginger and mince 2 cloves garlic.
2. In a small bowl, stir together 2 tablespoons soy sauce, 1 teaspoon honey, 1 teaspoon lime juice from the 1 lime, 1 teaspoon cornstarch, 1 teaspoon sesame oil, and 2 tablespoons water.
3. Season the 1 pound shrimp lightly with a pinch of salt and black pepper.
4. Heat 1 tablespoon neutral oil in a large skillet or wok over high heat on the stove. Add the shrimp in a single layer and cook for about 1 minute per side until just turning pink. Transfer the shrimp to a plate so they do not overcook.
5. Add the sliced bok choy stems, the sliced orange bell pepper, and the sliced green bell pepper to the hot skillet. Stir-fry for 3 to 4 minutes until the peppers soften slightly and the bok choy stems stay crisp-tender.
6. Add the chopped bok choy leaves, 1 tablespoon grated ginger, and 2 minced garlic cloves. Stir-fry for 30 to 60 seconds until fragrant and the greens wilt.
7. Return the shrimp to the skillet. Pour in the soy-lime sauce and toss for 1 to 2 minutes until the sauce lightly thickens and glazes the shrimp and vegetables.
8. Warm 2 cups cooked rice if needed. Taste the stir-fry and squeeze in a little more juice from the 1 lime for brightness.
9. Spoon the 2 cups cooked rice into shallow bowls. Arrange the shrimp and vegetables over the rice so the pink shrimp, green bok choy, and orange peppers show clearly. Scatter the sliced 2 green onions over the top and serve with extra lime wedges from the remaining lime.