Careme Recipes

Ingredients

• Rockfish Fillet (Wild Caught Fresh), 1 lb 1 lb $5.99 sale (reg $9.99)
• Private Selection™ Petite Potatoes With Herbes De Provence Seasoning Blend, 16 oz 1 bag (16 oz) $4.99
• Organic Lacinato Kale 1 bunch $2.99
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves $2.79
• Lemon 1 (not provided)
• Olive oil 3–4 tbsp (not provided)
• Butter 1 tbsp (optional but great) (not provided)
• White wine or chicken stock 1/4 cup (not provided)
• Salt & black pepper to taste (not provided)
• Red pepper flakes (optional) pinch (not provided)

Instructions

1. Prep: Heat oven to 425°F. Pat rockfish very dry and keep chilled. Wash kale; strip leaves from stems and slice into ribbons. Mince garlic. Zest and juice the lemon.
2. Roast potatoes: Spread the seasoned petite potatoes on a sheet pan. Drizzle with 1 tbsp olive oil (they’re seasoned, but oil helps crisp). Roast 25–30 minutes, shaking halfway, until browned and tender.
3. Cook fish: When potatoes are about 10 minutes from done, heat a large skillet on the stove over medium-high with 1 tbsp olive oil. Season fish with salt and pepper. Sear 2–3 minutes on the first side until golden; flip and cook 1–2 minutes more (thin fillets cook fast). Transfer fish to a plate.
4. Make lemon-garlic pan sauce: Lower heat to medium. Add 1 tbsp butter (or another 1 tbsp olive oil). Add garlic and a pinch of red pepper flakes; stir 30 seconds. Add white wine/stock and scrape up browned bits. Simmer 1–2 minutes. Stir in lemon juice and a little zest; taste for salt/pepper.
5. Sauté kale: In a second skillet (or wipe out the fish skillet and do kale first), heat 1 tbsp olive oil over medium. Add kale with a pinch of salt and a splash of water. Toss 2–4 minutes until wilted but still vibrant. Finish with a squeeze of lemon.
6. Serve: Plate the crispy potatoes and kale, top with rockfish, and spoon the lemon-garlic sauce over the fish.

Ingredients

• Simple Truth® Natural Ground Lamb, 1 lb 1 lb $9.99 sale (reg $11.99)
• Butternut Squash ~1 to 1 1/4 lb (about 2 heaping cups diced) $1.49/lb (or Organic $1.99/lb)
• Private Selection® Peruvian Gold Sweet Onion 3 lb Bag 1 medium onion $5.49
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves $2.79
• Organic Ginger Root 1 tsp, grated $5.99/lb
• Crushed tomatoes or tomato sauce 1 cup (not provided)
• Chicken stock or water 1 cup (not provided)
• Ground cumin 1 1/2 tsp (not provided)
• Smoked paprika 1 tsp (not provided)
• Cinnamon 1/4 tsp (not provided)
• Salt & black pepper to taste (not provided)
• Olive oil 1 tbsp (not provided)
• Rice (or crusty bread) 1 cup cooked rice for serving (not provided)

Instructions

1. Prep: Peel and dice butternut squash into 1/2-inch cubes (aim for ~2 heaping cups). Dice onion. Mince garlic. Grate ginger.
2. Brown lamb: On the stove, heat a medium pot over medium-high with 1 tbsp olive oil. Add lamb, season with salt and pepper, and brown 5–7 minutes, breaking it up well. Spoon off excess fat if there’s a lot.
3. Build flavor: Add onion and cook 3–4 minutes until softened. Add garlic and ginger; cook 30 seconds. Stir in cumin, smoked paprika, and cinnamon for 15 seconds to toast.
4. Simmer: Add crushed tomatoes/sauce and stock/water. Add squash. Bring to a simmer, then lower heat to medium-low. Cover and cook 15–20 minutes, stirring once or twice, until squash is tender and the stew thickens.
5. Adjust: Taste and add salt/pepper. If it’s too thick, splash in water; if too thin, simmer uncovered 2–3 minutes.
6. Serve: Spoon over cooked rice (or mop up with bread).

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless, 1 lb 1 lb $2.99 sale (reg $6.29)
• Zucchini 1 lb (2 medium) $1.99/lb (or Organic Zucchini Squash $2.79/lb)
• Organic Green Cabbage ~1/2 small head $2.49/lb
• Fresh Organic Large Ripe Avocado 1 $1.50 sale (reg $3.50)
• Simple Truth Organic® Garlic Bulbs (3 ct) 1 clove $2.79
• Lime 1 (not provided)
• Olive oil 3 tbsp (not provided)
• Honey or sugar 1 tsp (optional) (not provided)
• Ground cumin 1 tsp (not provided)
• Chili powder or smoked paprika 1 tsp (not provided)
• Salt & black pepper to taste (not provided)

Instructions

1. Prep: Heat grill to medium-high. Slice zucchini lengthwise into 1/3-inch planks. Thinly shred cabbage (about 3 packed cups). Mince 1 clove garlic. Juice the lime.
2. Season pork: Pat pork dry. Rub with 1 tbsp olive oil, cumin, chili powder (or smoked paprika), 1 tsp salt, and black pepper. Let sit while grill heats (5–10 minutes).
3. Make quick slaw: In a bowl, toss cabbage with 1 1/2 tbsp olive oil, half the lime juice, a pinch of salt, pepper, and the optional honey. Dice avocado and fold in right before serving so it stays chunky.
4. Grill pork: Grill pork 4–6 minutes per side (time varies by thickness) until nicely charred and the thickest part hits 145°F. Rest 5 minutes, then slice thinly across the grain.
5. Grill zucchini: While pork rests, brush zucchini with remaining 1/2 tbsp olive oil, salt, and pepper. Grill 2–3 minutes per side until charred-tender. Finish with a squeeze of lime and a tiny pinch of salt.
6. Serve: Plate sliced pork with grilled zucchini and the crunchy cabbage-avocado slaw.