Careme Recipes

Ingredients

• Kroger Fresh Natural Pork Tenderloin 1 lb $3.49/lb sale
• Green Asparagus 1 lb $1.99/lb sale
• Yukon Gold Potatoes 1 lb $1.29/lb
• Fresh Strawberries 1 lb $3.33 sale
• Jumbo White Onion 1/2 lb $0.99/lb
• Pompeii Lemon Juice 1 tablespoon $2.50 sale
• Simple Truth Organic Rosemary 1/2 package or 1 tablespoon chopped $2.49
• Oil, salt, pepper, and 1 tablespoon balsamic or vinegar from pantry as needed pantry

Instructions

1. Prep the oven to 425°F. Wash and halve 1 pound Yukon Gold potatoes ($1.29/lb), trim 1 pound asparagus ($1.99/lb sale), hull and halve 8 ounces strawberries from the 1 pound package ($3.33 sale), thinly slice 1/2 pound jumbo white onion ($0.99/lb), and finely chop about 1 tablespoon rosemary from the 0.5 ounce pack ($2.49).
2. Toss the 1 pound halved Yukon Gold potatoes with 1 tablespoon oil, half the chopped rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread on a sheet pan and roast for 15 minutes.
3. Pat dry the 1 pound pork tenderloin ($3.49/lb sale). Rub it with 1 teaspoon oil, the remaining chopped rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. After the potatoes have roasted 15 minutes, move them to one side of the pan and add the pork to the center.
4. Toss the 1 pound trimmed asparagus with 1 teaspoon oil and a pinch of salt. Add it to the pan around the pork. Roast everything 18 to 22 minutes more, until the pork reaches 145°F and the asparagus is just tender.
5. While the pork roasts, make the quick strawberry-onion pan sauce. In a skillet over medium heat, cook the 1/2 pound sliced onion in 1 teaspoon oil for 5 minutes until softened. Add 8 ounces halved strawberries, 1 tablespoon lemon juice from the bottle ($2.50 sale), 1 tablespoon balsamic or other vinegar, a pinch of salt, and 2 tablespoons water. Simmer 4 to 6 minutes until jammy but still bright.
6. Rest the roasted 1 pound pork tenderloin for 5 minutes, then slice. Serve with the roasted 1 pound potatoes, the 1 pound asparagus, and spoon the warm strawberry-onion sauce over the pork.
7. Pour Pinot Noir or a dry Rosé if serving wine.

Ingredients

• Boneless Skinless Fresh Chicken Thighs 1 lb $4.49/lb
• Bok Choy 1 lb $2.77/lb sale
• Kroger Whole Baby Bella Mushrooms 8 oz $3.19
• Carrots 1/2 lb $1.29/lb
• Fresh Peeled Ginger Bag 1 tablespoon $3.99
• Green Onions 1 bunch $1.29
• Kroger Yellow Onion 3 lb Bag 1/2 lb $2.29
• Simple Truth Organic Low Sodium Chicken Broth 1/2 cup $1.79 sale
• Pantry soy sauce, oil, cornstarch or flour, and cooked rice as needed pantry

Instructions

1. Prep 1 pound boneless skinless chicken thighs ($4.49/lb) by slicing into thin strips. Slice 1/2 pound yellow onion from the 3 pound bag ($2.29), peel and thinly slice 1/2 pound carrots ($1.29/lb), slice 8 ounces baby bella mushrooms ($3.19) if needed, chop 1 pound bok choy ($2.77/lb sale) separating stems and leaves, mince 1 tablespoon peeled ginger from the bag ($3.99), and slice 1 bunch green onions ($1.29).
2. In a bowl, toss the 1 pound sliced chicken thighs with 1 tablespoon soy sauce and 1 teaspoon cornstarch or flour from the pantry. Let stand while you heat the pan.
3. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the 1 pound chicken thighs and stir-fry for 5 to 6 minutes until browned and cooked through. Remove to a plate.
4. Add another teaspoon oil if needed, then stir-fry the 1/2 pound sliced onion, 1/2 pound carrots, and the bok choy stems for 3 minutes. Add the 8 ounces mushrooms and 1 tablespoon minced ginger and cook 2 minutes more.
5. Return the cooked 1 pound chicken to the skillet. Add the bok choy leaves, 1/2 cup low sodium chicken broth ($1.79 sale carton), and 2 tablespoons soy sauce from the pantry. Stir-fry 2 to 3 minutes until the greens wilt and the sauce lightly coats everything.
6. Finish with the 1 bunch sliced green onions. Taste and add pepper or a squeeze of lemon juice if you like. Serve over cooked rice from the pantry, or over simple boiled potatoes if that is what you have on hand.
7. Pour Sauvignon Blanc or Pinot Noir if serving wine.

Ingredients

• Choice Tri-Tip Beef Steaks 1 lb $7.99/lb sale
• Kroger Gold Potatoes 1 lb $3.99 sale for 5 lb
• Broccoli Crown 1 lb $2.29/lb sale
• Fresh Grape Tomatoes 10 oz $2.49
• Jumbo Red Onion 1/2 lb $1.09/lb
• Pompeii Lemon Juice 1 tablespoon $2.50 sale
• Parsley 2 tablespoons chopped $1.29
• Oil, salt, pepper, mustard or vinegar from pantry as needed pantry

Instructions

1. Prep the grill for medium-high heat. Wash 1 pound gold potatoes from the 5 pound bag ($3.99 sale) and cut into bite-size pieces. Cut 1 pound broccoli crown ($2.29/lb sale) into florets. Halve 10 ounces grape tomatoes ($2.49). Thinly slice 1/2 pound jumbo red onion ($1.09/lb). Chop 2 tablespoons parsley from the bunch ($1.29).
2. Place the 1 pound cut potatoes in salted water, bring to a boil on the stove, and cook 10 to 12 minutes until tender. In the last 3 minutes, add the 1 pound broccoli florets to the same pot. Drain well.
3. Pat dry the 1 pound tri-tip beef steaks ($7.99/lb sale). Rub with 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper from the pantry.
4. Grill the 1 pound tri-tip steaks for about 4 to 5 minutes per side for medium-rare to medium, depending on thickness. Transfer to a plate and rest 5 minutes.
5. While the beef rests, make the warm salad. In a large bowl, combine the hot 1 pound potatoes and 1 pound broccoli with the 10 ounces halved grape tomatoes, 1/2 pound sliced red onion, 1 tablespoon lemon juice from the bottle ($2.50 sale), 1 tablespoon oil, 1 teaspoon mustard or 1 teaspoon vinegar from the pantry, 1/2 teaspoon salt, and the 2 tablespoons chopped parsley. Toss so the onions soften slightly from the heat.
6. Slice the rested 1 pound grilled tri-tip across the grain. Serve alongside the warm broccoli-tomato potato salad.
7. Pour Cabernet Sauvignon or Syrah if serving wine.