Careme Recipes

Ingredients

• Fresh Steelhead Trout Fillet 1 lb $13.99/lb
• Fresh Green Asparagus 1 lb $1.99/lb
• Private Selection® Petite Gold Gourmet Potatoes 1.5 lb $3.99
• Garlic 2 cloves $1.50
• Kroger® Fresh Lemons Bag 1 lemon $4.99
• Parsley 2 tbsp $1.69
• Butter 4 tbsp
• Olive oil 2 tbsp
• Salt to taste
• Black pepper to taste

Instructions

1. Preheat oven to 425°F. Halve the petite gold potatoes if large. Boil in salted water for 12 to 15 minutes until just tender, then drain.
2. Transfer potatoes to a sheet pan, drizzle with 1 tablespoon olive oil, season with salt and pepper, and gently crush. Roast for 18 to 20 minutes until crisp-edged.
3. Trim the asparagus and toss with a little olive oil, salt, and pepper. Add to the oven during the last 10 to 12 minutes of roasting until tender and lightly caramelized.
4. Pat the steelhead dry and cut into 2 equal portions. Season with salt, pepper, and a little lemon zest.
5. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear steelhead skin-side down first if skin-on, for 4 minutes, then flip and cook 2 to 3 minutes more until just cooked through.
6. Lower heat. Add butter and minced garlic to the skillet; swirl until glossy, then add lemon juice and chopped parsley.
7. Plate the crushed potatoes as the base, arrange asparagus to the side, set steelhead on top, and spoon the lemon-herb butter over everything.

Ingredients

• Certified Angus Beef Choice Tenderloin Steak 12 oz $29.99/lb
• Fresh Green Asparagus 1 lb $1.99/lb
• Red Sweet Potato 1 lb $2.29/lb
• Kroger® Whole Baby Bella Mushrooms BIG DEAL! 8 oz $6.00
• Shallots 1 small $4.49/lb
• Garlic 2 cloves $1.50
• Kroger® Fresh Lemons Bag 1/2 lemon $4.99
• Simple Truth Organic® Rosemary 1 tsp $2.79
• Butter 3 tbsp
• Olive oil 1 tbsp
• Milk or cream 2 tbsp
• Salt to taste
• Black pepper to taste

Instructions

1. Preheat oven to 425°F. Peel and cube the sweet potato, then simmer in salted water for 12 to 15 minutes until very tender.
2. Trim asparagus, toss with olive oil, salt, and pepper, and roast on a sheet pan for 10 to 12 minutes until just tender.
3. Season the tenderloin steak generously with salt, pepper, and chopped rosemary.
4. Heat a heavy skillet over medium-high heat. Sear the steak in olive oil for about 3 to 4 minutes per side for medium-rare to medium, depending on thickness. Transfer to rest.
5. In the same skillet, add 1 tablespoon butter, sliced shallot, and mushrooms. Cook until deeply browned, then add minced garlic and cook 30 seconds more. Finish with a squeeze of lemon.
6. Drain the sweet potatoes and mash with 2 tablespoons butter and milk or cream until silky; season to taste.
7. Slice the steak. Plate a swoosh of sweet potato purée, fan steak slices over it, add mushrooms on top, and place asparagus alongside.

Ingredients

• Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off 12 ounces 12 oz $6.99
• Broccolini 1 bunch $4.49
• Cauliflower 1 lb $2.99/lb
• Yukon Gold Potatoes 1/2 lb $1.49/lb
• Garlic 3 cloves $1.50
• Kroger® Fresh Lemons Bag 1 lemon $4.99
• Parsley 2 tbsp $1.69
• Butter 4 tbsp
• Olive oil 1 tbsp
• Milk or cream 2 tbsp
• Salt to taste
• Black pepper to taste

Instructions

1. Preheat oven to 425°F. Trim broccolini, toss with olive oil, salt, and pepper, and roast 10 to 12 minutes until slightly charred and tender.
2. Cut cauliflower into florets and peel the potato. Simmer both in salted water for 15 minutes until very soft. Drain well.
3. Mash cauliflower and potato with 2 tablespoons butter and milk or cream until smooth and velvety. Season with salt and pepper.
4. Pat shrimp dry and season with salt, pepper, and a little lemon zest.
5. Heat a skillet over medium-high heat. Melt 1 tablespoon butter and sear shrimp for about 1 to 2 minutes per side until just pink and cooked through.
6. Add remaining butter and minced garlic; cook briefly until fragrant, then add lemon juice and chopped parsley.
7. Plate the mash as a base, lean broccolini against it, arrange shrimp on top, and spoon garlic butter sauce over the shrimp.