Careme Recipes

Ingredients

• Wild Caught Sockeye Salmon Fillet (Previously Frozen), 1 lb 12–14 oz (2 portions) $11.99 (sale)
• Green Asparagus, 1 lb 1 lb, woody ends trimmed $2.99 (sale)
• Private Selection® Petite Red Gourmet Potatoes, 1.5 lb 12 oz, halved (or quartered if large) $3.50 (sale)
• Pompeii® Lemon Juice, 13 fl oz 2 tbsp $2.50 (sale)
• Garlic (bulb) 2 cloves, finely chopped (or grated) $0.69
• Olive oil 2 1/2 tbsp —
• Butter 1 tbsp —
• Kosher salt & black pepper to taste —
• Optional: fresh dill (Baby Dill, 0.5 oz) 1–2 tbsp chopped $2.49

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan with foil (optional for easier cleanup).
2. Prep potatoes: Halve 12 oz petite red potatoes (or quarter if large). Toss potatoes with 1 1/2 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper right on the sheet pan.
3. Roast potatoes: Roast potatoes at 425°F for 18 minutes, then flip/stir to expose new sides.
4. Prep asparagus: While potatoes roast, trim 1 lb asparagus (snap off woody ends). Toss asparagus with 1 tbsp olive oil, 1/2 tsp kosher salt, and a pinch of black pepper.
5. Add asparagus: After potatoes have roasted 18 minutes, push potatoes to one side and add asparagus to the other side of the sheet pan. Roast 8 minutes.
6. Prep salmon: Pat 12–14 oz sockeye salmon dry. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. In a small bowl, mix 2 tbsp lemon juice, 2 chopped garlic cloves, and 1 tbsp melted butter.
7. Finish on pan: Push vegetables to make room. Place salmon skin-side down on the sheet pan. Spoon the lemon-garlic butter over salmon.
8. Roast to done: Roast 8–10 minutes more (depending on thickness) until salmon flakes easily and is just cooked through; asparagus should be tender-crisp and potatoes browned.
9. Serve: Plate salmon with potatoes and asparagus. Optional: sprinkle 1–2 tbsp chopped dill over the salmon and asparagus. Add an extra squeeze of lemon juice if you like it punchy.

Ingredients

• Kroger® Mild Pork Sausage Roll, 16 oz 12 oz (about 3/4 of the roll) $2.99 (sale)
• Organic Green Cabbage, 1 lb 1 lb, thinly sliced $1.69/lb
• Simple Truth Organic® Yellow Onion 2 lb bag 1 medium onion, thinly sliced $2.99
• Simple Truth Organic® Low Sodium Free Range Chicken Broth, 32 oz 1 cup $2.00 (sale)
• Garlic (bulb) 2 cloves, minced $0.69
• Private Selection® Petite Red Gourmet Potatoes, 1.5 lb 12 oz, cut into 1-inch chunks $3.50 (sale)
• Olive oil 1 tbsp —
• Red pepper flakes 1/4 tsp (optional) —
• Dried oregano or Italian seasoning 1/2 tsp —
• Kosher salt & black pepper to taste —

Instructions

1. Prep: Cut 12 oz potatoes into 1-inch chunks. Thinly slice 1 lb cabbage. Thinly slice 1 medium onion. Mince 2 garlic cloves.
2. Par-cook potatoes (stove): Put potatoes in a small pot, cover with cold salted water by 1 inch, bring to a boil, and simmer 8 minutes. Drain well.
3. Brown sausage (stove): Heat a large skillet or Dutch oven over medium-high heat. Add 1 tbsp olive oil, then add 12 oz pork sausage (broken into chunks). Cook 6–8 minutes, breaking it up, until browned.
4. Sauté aromatics: Add sliced onion and cook 3 minutes. Add minced garlic, 1/2 tsp dried oregano, and 1/4 tsp red pepper flakes (optional); cook 30 seconds.
5. Braise cabbage: Add sliced cabbage and 1 cup low-sodium chicken broth. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Cover and simmer 10 minutes, stirring once or twice, until cabbage is wilted and tender.
6. Add potatoes: Stir in the drained par-cooked potatoes. Cover and simmer 8–10 minutes more, stirring gently, until potatoes are tender and the braising liquid reduces to a glossy sauce.
7. Finish & serve: Taste and adjust salt/pepper. Serve hot with the sausage nestled through the cabbage and potatoes.

Ingredients

• Beef Choice Angus Tri Tip Steak, 1 lb 12–14 oz (2 portions) $9.99 (sale)
• Bok Choy, 1 lb 1 lb, chopped (stems and leaves separated) $2.77 (sale)
• Spice World™ Fresh Peeled Ginger Bag, 7 oz 1 tbsp grated $3.99
• Cucumber, 1 ct 1, thinly sliced $0.79
• Green Onions 2, thinly sliced (optional but great) $1.39
• Garlic (bulb) 2 cloves, minced $0.69
• Pompeii® Lemon Juice 1 tbsp $2.50 (sale)
• Neutral oil (avocado/canola) 2 tbsp total —
• Soy sauce 2 tbsp —
• Honey or brown sugar 1 tsp —
• Black pepper & kosher salt to taste —

Instructions

1. Prep steak: Pat 12–14 oz tri-tip dry. Rub with 1 tbsp neutral oil, 1/2 tsp kosher salt, and 1/2 tsp black pepper. Let sit while you prep vegetables.
2. Prep veg: Chop 1 lb bok choy, keeping stems separate from leaves. Grate 1 tbsp ginger. Mince 2 garlic cloves. Thinly slice 1 cucumber. Thinly slice 2 green onions (optional).
3. Make quick cucumber side: In a bowl, toss sliced cucumber with 1 tbsp lemon juice, a pinch of salt, and half the sliced green onions (if using). Set aside.
4. Grill steak: Heat grill to medium-high. Grill tri-tip 4–6 minutes per side (depending on thickness) to medium-rare (about 130–135°F). Rest 8 minutes, then slice thinly against the grain.
5. Stir-fry bok choy (stove): While steak rests, heat a large skillet over high heat. Add 1 tbsp neutral oil, then add bok choy stems with a pinch of salt; stir-fry 2 minutes.
6. Add aromatics: Add minced garlic and grated ginger; stir-fry 30 seconds until fragrant.
7. Add leaves + sauce: Add bok choy leaves. Stir in 2 tbsp soy sauce and 1 tsp honey (or brown sugar). Toss 1–2 minutes until leaves wilt and everything is glossy.
8. Serve: Plate sliced tri-tip with the gingery bok choy. Add the cucumber salad on the side. Finish with remaining green onions (if using).