Careme Recipes

Ingredients

• Steelhead Fillet (Fresh Farm Raised) 0.75 lb (about 12 oz) $13.99/lb sale $7.99/lb
• Frieda's Delicata Squash 1 medium (about 1 lb), seeded and sliced into 1/2-inch half-moons $1.49/lb
• Kroger Fuji Apples – 3 lb bag 1 medium apple, julienned (from the bag) $4.99 per 3 lb bag
• Organic Lacinato Kale 1/2 bunch, thinly sliced (about 3 cups) $2.99 each (bunch)
• Green Onions 2, thinly sliced $1.50 each sale $0.99 each (bunch)
• Organic Garlic 2 cloves (1 smashed for fish, 1 minced for slaw) $6.99/lb
• Organic Italian Parsley 2 tablespoons, chopped (divided) $1.99 each (bunch)
• Olive oil 3 tablespoons, divided pantry staple
• Unsalted butter 1 tablespoon pantry staple
• Apple cider vinegar 1 tablespoon pantry staple
• Honey or maple syrup 1 teaspoon pantry staple
• Salt & black pepper To taste pantry staple

Instructions

1. Heat oven to 425°F. Toss delicata with 1.5 tbsp olive oil, salt, and pepper on a sheet pan. Roast 20–25 minutes, flipping once, until caramelized and tender.
2. Make the slaw: In a bowl, massage kale with a pinch of salt and 1 tsp olive oil for 30 seconds. Add apple, most of the green onions, 1 tbsp parsley, 1 tbsp apple cider vinegar, 1 tsp honey, pepper; toss. Chill while you cook fish.
3. Season trout with salt and pepper. Heat a large skillet over medium-high with 1.5 tbsp olive oil. Place trout skin-side down; press lightly for first 10–15 seconds. Cook 3–4 minutes until skin is crisp.
4. Flip, add 1 tbsp butter and 1 smashed garlic clove; baste 1–2 minutes until fish is just opaque (125–130°F). Remove to rest 2 minutes.
5. Plate: Mound roasted delicata and slaw, top with trout. Spoon pan butter over fish and finish with remaining parsley and green onions.

Ingredients

• Extra Large EZ Peel Shrimp 21/25 0.75 lb, peeled and deveined $14.99/lb sale $7.99/lb
• Organic Bok Choy 0.75 lb, chopped into 2-inch pieces $2.99/lb
• Organic Ginger Root 1 tablespoon finely grated (about 1 inch) $5.99/lb
• Organic Garlic 2 cloves, minced $6.99/lb
• Green Onions 3, sliced (whites and greens separated) $1.50 each sale $0.99 each (bunch)
• Son Premium Fish Sauce (17 oz) 2 tablespoons $8.99
• Organic Jalapeño (optional heat) 1 small, thinly sliced $2.49/lb
• Brown sugar 1.5 tablespoons pantry staple
• Rice vinegar (or lime if on hand) 1 tablespoon pantry staple
• Neutral oil (canola/avocado) 1.5 tablespoons, divided pantry staple
• Jasmine rice 2/3 cup uncooked (about 2 cups cooked) pantry staple
• Salt & black pepper To taste pantry staple

Instructions

1. Cook rice according to package (2/3 cup rice + 1 cup water yields ~2 cups cooked). Keep warm.
2. Stir together sauce: 2 tbsp fish sauce, 1 tbsp rice vinegar, 1.5 tbsp brown sugar, ginger, half the garlic, and 2 tbsp water. Set aside.
3. Pat shrimp dry; season lightly with salt and pepper. Heat a large skillet/wok over high. Add 1 tbsp oil; stir-fry bok choy and green onion whites 2–3 minutes until just tender; season, then transfer to a plate.
4. Add remaining 1/2 tbsp oil to the pan. Add shrimp, remaining garlic, and jalapeño; cook 1 minute. Pour in sauce and toss 1–2 minutes until shrimp are opaque and sauce is glossy.
5. Return bok choy to pan; toss 30 seconds. Serve over rice and finish with green onion tops.

Ingredients

• Simple Truth® Natural Lamb Loin Chops 1 lb (about 4 small chops) $15.99/lb sale $12.99/lb
• Butternut Squash 0.75 lb, peeled and 1-inch cubes $1.49/lb
• Kroger Russet Potatoes 5 lb bag 0.5 lb (about 2 small), 1-inch cubes $2.99 per 5 lb bag
• Mint 1/3 cup leaves, finely chopped $1.29 each (bunch)
• Organic Italian Parsley 1/3 cup leaves, finely chopped $1.99 each (bunch)
• Organic Garlic 2 cloves, finely minced $6.99/lb
• Red wine vinegar (or apple cider vinegar) 2 tablespoons pantry staple
• Olive oil 4 tablespoons, divided pantry staple
• Smoked paprika (optional) 1/2 teaspoon pantry staple
• Salt & black pepper To taste pantry staple

Instructions

1. Heat oven to 425°F. Toss squash and potatoes with 1.5 tbsp olive oil, salt, pepper, and paprika. Roast 25–30 minutes, shaking once, until browned and tender.
2. Make chimichurri: Mix mint, parsley, garlic, 2 tbsp vinegar, 2.5 tbsp olive oil, pinch of salt/pepper. Let sit while you grill.
3. Preheat grill to medium-high (or use a stovetop grill pan). Pat lamb dry; season generously with salt and pepper and drizzle with 1/2 tbsp olive oil.
4. Grill chops 3–4 minutes per side for medium-rare (130°F), or to desired doneness. Rest 5 minutes.
5. Serve lamb with a spoonful of chimichurri and the roasted squash and potatoes on the side.