Careme Recipes

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack BIG DEAL! 1 lb $5.49/lb
• Fresh Green Asparagus 1 lb $1.99/lb
• Red Sweet Potato 1 lb $2.29/lb
• Garlic 3 cloves $1.50
• Kroger® Fresh Lemons Bag 1 lemon $4.99
• Simple Truth Organic® Rosemary 1 tsp $2.79
• Parsley 2 tbsp $1.69
• Butter 2 tbsp
• Olive oil 2 tbsp
• Dry white wine 1/3 cup
• Chicken broth 1/3 cup
• Salt to taste
• Black pepper to taste

Instructions

1. Preheat oven to 425°F. Peel and cube the sweet potato; simmer in salted water 12-15 minutes until very tender.
2. Trim asparagus and toss with 1 tbsp olive oil, salt, and pepper. Spread on a sheet pan and roast 10-12 minutes until just tender.
3. Meanwhile, pat chicken dry and season with salt, pepper, finely chopped rosemary, and a little lemon zest.
4. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear chicken 4-5 minutes per side until golden and cooked through; transfer to rest.
5. In the same skillet, lower heat to medium. Add 1 tbsp butter and minced garlic; cook 30 seconds. Add white wine and broth, scraping up browned bits. Simmer until slightly reduced, then finish with remaining butter and a squeeze of lemon juice.
6. Drain sweet potatoes and mash with a little butter, salt, pepper, and a splash of broth until silky.
7. Plate by swooshing sweet potato purée on each plate, slicing chicken and fanning it over the purée, adding asparagus to the side, and spooning pan sauce over the chicken. Finish with chopped parsley.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 1 lb $6.99/lb
• Broccolini 1 bunch $4.49
• Yukon Gold Potatoes 1 lb $1.49/lb
• Garlic 2 cloves $1.50
• Kroger® Fresh Lemons Bag 1 lemon $4.99
• Parsley 2 tbsp $1.69
• Butter 3 tbsp
• Olive oil 2 tbsp
• Salt to taste
• Black pepper to taste

Instructions

1. Preheat oven to 425°F. Halve or quarter the Yukon Gold potatoes and boil in salted water for 10-12 minutes until just tender. Drain well.
2. Transfer potatoes to a sheet pan, drizzle with olive oil, season with salt and pepper, and gently crush with the bottom of a glass. Roast 18-20 minutes until crisp at the edges.
3. Trim broccolini. In the last 8-10 minutes of potato roasting, add broccolini to the pan or roast separately with olive oil, salt, and pepper until tender and lightly charred.
4. Pat rockfish dry and cut into 2 portions. Season with salt, pepper, and a little lemon zest.
5. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear fish 3-4 minutes on the first side, then 2-3 minutes on the second, until just cooked through. Transfer carefully to a warm plate.
6. Reduce heat to medium. Add butter to the skillet and let it foam and brown lightly. Add minced garlic for 20 seconds, then lemon juice and chopped parsley.
7. Plate the crushed potatoes first, lean broccolini against them, and set the fish on top or alongside. Spoon browned butter sauce over the fish and finish with extra parsley and lemon zest.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99/lb
• Organic Carrots Bunch 1 bunch $2.99
• Green Cabbage 3/4 lb $0.59/lb
• Shallots 1 small $4.49/lb
• Garlic 2 cloves $1.50
• Kroger® Fresh Lemons Bag 1 lemon $4.99
• Parsley 1 tbsp $1.69
• Hot honey 2 tbsp
• Butter 1 tbsp
• Olive oil 2 tbsp
• Dijon mustard 1 tsp
• Salt to taste
• Black pepper to taste

Instructions

1. Preheat oven to 425°F. Trim carrots and halve lengthwise if thick. Toss with 1 tbsp olive oil, salt, and pepper, then roast 20-25 minutes until caramelized.
2. Slice pork tenderloin into thick medallions or keep whole for a more formal presentation. Season with salt and pepper.
3. Whisk together hot honey, 1 tsp lemon juice, a little zest, and Dijon mustard.
4. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear pork 2-3 minutes per side until browned. Brush with the hot honey glaze and transfer skillet to oven if oven-safe, or move pork to a small pan. Roast 8-12 minutes until just done, then rest 5 minutes.
5. Meanwhile, thinly slice cabbage and shallot. In a skillet over medium heat, melt butter with a little oil. Add shallot and cook 2 minutes. Add cabbage, salt, pepper, and a splash of water; sauté 5-7 minutes until silky but not mushy. Stir in minced garlic for the last 30 seconds.
6. Slice pork and plate over a small mound of warm cabbage. Arrange roasted carrots artistically to the side. Spoon any glaze and resting juices over the pork, then finish with chopped parsley and a tiny squeeze of lemon.