Careme Recipes

Ingredients

• Certified Angus Beef Boneless Flank Steak 0.75 lb $12.99/lb (sale; was $16.99)
• Fresh Large D'Anjou Pear 1/2 pear, grated (reserve rest for snacking) $1.99/ea (sale; was $2.99)
• Private Selection Peruvian Gold Sweet Onion (3 lb bag) 1/2 small onion, finely grated or minced $4.49/bag (sale; was $4.79)
• Simple Truth Organic Garlic Bulbs 2 cloves, minced $2.79 (3 ct)
• Organic Ginger Root 1 tsp, finely grated $5.99/lb
• Soy sauce (or tamari) 3 tbsp pantry
• Brown sugar or honey 1 tbsp pantry
• Toasted sesame oil 1 tsp pantry
• Neutral oil (canola/avocado) 2 tbsp, divided pantry
• Organic Broccoli Bunch 1 medium head (~3/4 lb), cut into florets $3.49/lb
• Kosher salt & black pepper to taste pantry
• Cooked white rice 2 cups cooked (from ~1 cup uncooked) pantry
• Sesame seeds (optional) 1 tsp pantry

Instructions

1. Heat oven to 425°F. Toss broccoli with 1 tbsp oil, salt, and pepper on a sheet pan. Roast 15–18 min until browned-tender.
2. Meanwhile, make quick bulgogi marinade: In a bowl, combine grated pear, onion, garlic, ginger, soy sauce, brown sugar, and sesame oil.
3. Pat steak dry; slice against the grain into 1/4-inch strips OR leave whole for searing. Toss with marinade 10–15 min (room temp) while rice cooks.
4. Cook rice (if not already cooked).
5. Heat a large cast-iron or heavy skillet over high. Add 1 tbsp oil. Sear steak in a single layer (in batches if needed) 1–2 min per side for strips or 3–4 min per side for whole, until nicely caramelized and medium-rare to medium. Avoid crowding.
6. Rest 3–5 min. If seared whole, slice thinly against the grain.
7. Serve steak over rice with roasted broccoli. Spoon any pan juices over; sprinkle sesame seeds if using.

Ingredients

• Rockfish Fillet (Wild Caught Fresh) 0.75 lb, skinless, cut into 1.5-inch chunks $4.99/lb (sale; was $9.99)
• Organic Leeks (bunch) 1 medium leek, white/light green only, sliced $5.49/bunch
• Organic Yukon Gold Potatoes (3 lb bag) 3/4 lb, cut into 1/2-inch cubes $4.99/bag
• Simple Truth Organic Whole Carrots (2 lb bag) 1 medium carrot, diced $3.29/2 lb
• Private Selection Peruvian Gold Sweet Onion (3 lb bag) 1/2 small onion, diced $4.49/bag (sale)
• Simple Truth Organic Baby Dill 1 tbsp, chopped (plus extra for garnish) $2.79 (0.5 oz)
• Butter 2 tbsp pantry
• All-purpose flour (or GF flour) 1 tbsp pantry
• Seafood or chicken broth 2 cups pantry
• Milk or half-and-half 1 cup pantry
• Bay leaf 1 pantry
• Kosher salt & black pepper to taste pantry
• Lemon wedges (optional) for serving pantry

Instructions

1. In a medium pot, melt butter over medium heat. Add leek, onion, and carrot with a pinch of salt; cook 5–6 min until soft.
2. Stir in flour; cook 30 seconds. Slowly whisk in broth until smooth. Add potatoes, bay leaf, 1/2 tsp salt, and simmer 10–12 min until potatoes are just tender.
3. Add rockfish chunks; simmer gently 5–7 min until opaque and flaky.
4. Stir in milk/half-and-half and dill; warm through without boiling. Season to taste with salt and pepper.
5. Discard bay leaf. Ladle into bowls, top with more dill, and serve with lemon wedges if desired.

Ingredients

• Kroger Fresh Natural Pork Tenderloin 1 lb $3.99/lb (sale; was $8.29)
• Fresh Large D'Anjou Pear 1, diced $1.99/ea (sale; was $2.99)
• Organic Yukon Gold Potatoes (3 lb bag) 3/4 lb, 1-inch chunks $4.99/bag
• Simple Truth Organic Whole Carrots (2 lb bag) 3 medium, cut on a bias $3.29/2 lb
• Private Selection Peruvian Gold Sweet Onion (3 lb bag) 1/2 small, finely diced $4.49/bag (sale)
• Dijon mustard 1 tbsp pantry
• Low-sodium chicken broth 1/2 cup pantry
• Olive oil 2 tbsp, divided pantry
• Dried thyme (or rosemary) 1 tsp pantry
• Kosher salt & black pepper to taste pantry

Instructions

1. Heat oven to 425°F. Toss potatoes and carrots with 1 tbsp oil, thyme, salt, and pepper on a sheet pan. Roast 10 min.
2. Pat pork dry; season all over with salt and pepper. Heat an oven-safe skillet over medium-high with 1 tsp oil; sear pork 2–3 min per side until browned.
3. Move skillet to oven (or transfer pork to the sheet pan beside the veg). Roast 12–15 min, until internal temp reaches 145°F. Rest pork on a cutting board 5–10 min.
4. While pork rests, make pan sauce: Return skillet to medium heat with 1 tsp oil. Sauté onion 2 min, add diced pear 2–3 min until soft. Stir in Dijon and broth; simmer 2–3 min to reduce slightly. Season to taste.
5. Slice pork and serve with roasted potatoes and carrots, spooning pear–mustard sauce over the top.