Careme Recipes

Ingredients

• Fresh Rockfish Fillet (wild caught) 1 lb $4.99/lb (sale)
• Organic Acorn Squash 1 small (about 1.5 lb), seeded and wedged $1.99/lb
• Organic Lacinato Kale 1 bunch, stemmed and chopped $2.99/each
• Simple Truth Organic Garlic Bulbs 3 cloves, thinly sliced $2.79/3 ct
• Large Fuji Apple 1 medium, thinly sliced $1.99/lb
• Olive oil 3 tbsp, divided
• Unsalted butter 2 tbsp
• Kosher salt & black pepper to taste
• Red pepper flakes (optional) pinch

Instructions

1. Heat oven to 450°F. Toss squash wedges with 1 tbsp olive oil, salt, and pepper. Roast on a sheet pan 25–30 min, flipping once, until tender and caramelized.
2. Prep: stem/chop kale, slice garlic and apple. Pat rockfish dry and season both sides with salt and pepper.
3. Sear fish: Heat a large skillet over medium-high with 1 tbsp olive oil. Add rockfish; cook 3–4 min per side until opaque and flakes easily. Transfer to a warm plate.
4. Brown-butter finish: Lower heat to medium; add butter and half the garlic to the skillet. Cook 60–90 sec until foamy and nutty. Spoon over fish.
5. Garlicky kale-apple: In the same skillet (or a second), add 1 tbsp olive oil, remaining garlic, and red pepper flakes; cook 30 sec. Add kale and a pinch of salt; sauté 3–4 min to wilt. Toss in apple; cook 1 min to warm.
6. Plate squash and kale-apple, top with rockfish, and drizzle any remaining brown butter over the fish.

Ingredients

• Kroger Ground Pork 12 oz $3.99/16 oz (sale)
• Organic Baby Bok Choy 1 lb, halved lengthwise then cut into 1.5-inch pieces $3.99/lb
• Kroger Snow Peas 4 oz $3.89/8 oz
• Organic Carrots (2 lb bag) 1 medium, thinly sliced on bias $3.29/2 lb
• Organic Yellow Onion 1/2 small, thinly sliced $2.19/lb
• Organic Ginger Root 1 tbsp, finely grated $5.99/lb
• Simple Truth Organic Garlic Bulbs 3 cloves, minced $2.79/3 ct
• Soy sauce 3 tbsp
• Rice vinegar 1 tbsp
• Honey or brown sugar 1 tsp
• Cornstarch 1 tsp
• Toasted sesame oil 1 tsp
• Neutral oil 1 tbsp
• Red pepper flakes (optional) pinch
• Jasmine rice 1 cup dry (yields ~3 cups cooked)

Instructions

1. Cook rice according to package directions (about 12–15 min).
2. Stir sauce: In a small bowl mix soy sauce, rice vinegar, honey, cornstarch, sesame oil, and red pepper flakes.
3. Stir-fry pork: Heat a large skillet/wok over medium-high with neutral oil. Add pork; cook 3–4 min, breaking up, until just losing pink.
4. Add aromatics: Stir in onion, ginger, and garlic; cook 1–2 min until fragrant.
5. Add veg: Toss in carrots, bok choy, and snow peas. Stir-fry 2–3 min until bok choy just wilts and peas are crisp-tender.
6. Sauce it: Pour in sauce; toss 30–60 sec until glossy and slightly thickened.
7. Serve over rice.

Ingredients

• Draper Valley Chicken Leg Quarters 2 leg quarters (~1.5–2 lb total) $2.99/lb (sale)
• Organic Yukon Gold Potatoes (3 lb bag) 1 lb, cut into 1-inch chunks $4.99/bag
• Simple Truth Organic Whole Carrots (2 lb bag) 2 large, cut into 1-inch pieces $3.29/2 lb
• Private Selection Peruvian Gold Sweet Onion (3 lb bag) 1 medium, thick wedges $4.49/bag (sale)
• Simple Truth Organic Garlic Bulbs 4 cloves, smashed $2.79/3 ct
• Olive oil 3 tbsp, divided
• Paprika + dried thyme or rosemary 1 tsp each
• Kosher salt & black pepper to taste
• Organic Green Cabbage 1/4 small head, thinly sliced $2.49/lb
• Fresh Large Bartlett Pear 1, julienned or thinly sliced $2.99/each
• Apple cider vinegar 1.5 tbsp
• Dijon mustard 1 tsp

Instructions

1. Heat oven to 425°F. Pat chicken dry; season with 1 tbsp olive oil, 1 tsp salt, pepper, paprika, and thyme/rosemary.
2. On a large sheet pan, toss potatoes, carrots, onion, and garlic with 2 tbsp olive oil, 1 tsp salt, and pepper. Spread in an even layer and nestle chicken on top, skin side up.
3. Roast 40–45 min, rotating pan once, until chicken reaches 165°F and skin is crisp; veggies should be browned and tender.
4. Meanwhile make slaw: In a bowl whisk vinegar, Dijon, pinch salt, and pepper. Toss cabbage and pear; rest 10 min to lightly wilt.
5. Rest chicken 5 min. Serve with the roasted potatoes/carrots and a mound of pear-cabbage slaw.