Careme Recipes

Ingredients

• Rockfish fillet (Wild Caught Fresh) 12 oz (2 portions) $5.99/lb (sale)
• Organic russet potatoes 1 lb $2.29/lb
• Organic collard greens 1 (16 oz bag) $2.99/16 oz
• Organic garlic 2 cloves $6.99/lb
• Organic jumbo yellow onion (or white onion) 1/2 medium $2.19/lb (yellow)
• Olive oil 2 tbsp
• Butter 2 tbsp
• Milk (or broth) 1/4 cup (as needed)
• Smoked paprika 1 tsp
• Ground cumin 1/2 tsp
• Lemon 1
• Salt & black pepper to taste
• Red pepper flakes (optional) pinch

Instructions

1. Prep: Heat oven to 425°F. Pat fish dry. Peel (optional) and cut potatoes into 1-inch chunks. Thinly slice 1/2 onion; mince garlic. Zest and juice the lemon.
2. Cook potatoes: Put potatoes in a pot, cover with cold salted water. Bring to a boil on the stove and cook until very tender, 12–15 minutes. Drain well.
3. Roast fish: On a lined sheet pan, rub rockfish with 1 tbsp olive oil, smoked paprika, cumin, salt, pepper, and half the lemon zest. Roast until just opaque and flakes easily, 8–12 minutes depending on thickness. Finish with a squeeze of lemon juice.
4. Mash: While fish roasts, mash hot drained potatoes with butter and enough milk (or a splash of broth) to get creamy. Season with salt/pepper and a little lemon zest if you like it bright.
5. Sauté collards: In a large skillet on the stove, heat 1 tbsp olive oil. Sauté onion 3–4 minutes. Add garlic and optional red pepper flakes for 30 seconds. Add collards with 2–3 tbsp water, toss, cover, and steam-sauté until tender, 6–8 minutes. Season with salt/pepper and a squeeze of lemon.
6. Serve: Plate mashed potatoes, top with rockfish, and add collards alongside. Spoon any sheet-pan juices over the fish.

Ingredients

• Simple Truth™ Natural Bison Sirloin Steak 1 (6 oz) + add 2 oz from another steak if needed, or buy 2 and save leftovers $7.49 (sale)
• Organic green cabbage 1/2 small head (about 10–12 oz shredded) $2.49/lb
• Organic cucumber 1 $1.49 each
• Fuji apple (any Fuji on sale list) 1 $0.99–$2.79/lb (varies)
• Organic jumbo red onion (or yellow) 1/4 small $2.49/lb (red)
• Dijon mustard 1 tbsp
• Honey or maple syrup 1 tsp
• Apple cider vinegar (or white wine vinegar) 2 tbsp
• Olive oil 2 tbsp
• Salt & black pepper to taste
• Garlic powder (optional) 1/4 tsp

Instructions

1. Prep: Preheat grill to medium-high. Pat bison dry. Thinly shred cabbage. Julienne or thin-slice cucumber and apple. Thinly slice red onion.
2. Make vinaigrette: In a bowl, whisk Dijon, vinegar, honey, olive oil, salt, pepper, and optional garlic powder. Taste—aim for tangy-sweet.
3. Dress slaw: Toss cabbage, cucumber, apple, and onion with enough vinaigrette to coat. Let sit while you grill (it softens slightly and gets extra flavorful).
4. Grill bison: Season steak generously with salt and pepper. Grill 2–4 minutes per side (bison is lean—aim medium-rare to medium). Rest 5 minutes.
5. Slice & serve: Slice steak against the grain. Pile slaw onto plates and top with bison. Drizzle any resting juices over the top.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless 12–14 oz, cut into 1-inch cubes $2.99/lb (sale)
• Fresh tomatillo 1 lb, husked and rinsed $2.99/lb
• Organic spaghetti squash 1 medium (about 2–2.5 lb) $1.99/lb
• Organic jumbo white onion (or yellow) 1/2 medium $2.79 each (white) or $2.19/lb (yellow)
• Organic garlic 2 cloves $6.99/lb
• Organic cilantro (optional, pantry/extra) small handful
• Chicken broth (or water) 1 cup
• Oil 2 tbsp
• Ground cumin 1 tsp
• Dried oregano 1/2 tsp
• Chili powder or chipotle powder 1/2 tsp (more to taste)
• Salt & black pepper to taste
• Lime (optional but great) 1

Instructions

1. Prep & roast squash (oven): Heat oven to 425°F. Carefully halve spaghetti squash lengthwise, scoop seeds, rub cut sides with a little oil and salt. Roast cut-side down on a sheet pan until tender, 30–40 minutes (timing depends on size).
2. Start chili (stove): Meanwhile, dice onion; mince garlic. Quarter tomatillos. Pat pork dry and season with salt and pepper.
3. Sear pork: Heat 1 tbsp oil in a pot over medium-high. Brown pork in a single layer (work in batches if needed), 3–4 minutes total. Remove to a plate.
4. Sauté & simmer: Add remaining 1 tbsp oil to the pot. Sauté onion 3 minutes, then garlic 30 seconds. Add tomatillos, cumin, oregano, chili powder, and a pinch of salt. Add broth and scrape up browned bits. Return pork and any juices; simmer uncovered 12–15 minutes, until pork is cooked through and tomatillos soften.
5. Make it saucy: For a smoother “salsa verde” vibe, mash with a potato masher right in the pot (or blend 1–2 ladles and stir back in). Adjust salt, pepper, and heat. Finish with lime juice and chopped cilantro if using.
6. Serve: Scrape roasted squash into strands with a fork. Spoon pork-tomatillo chili over squash bowls.