Careme Recipes

Ingredients

• Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs Griller Pack BIG DEAL! 1 lb $4.49 (sale) per lb
• Fresh Brussels Sprouts - Order by the Pound 1 lb $3.99 per lb
• Yukon Gold Potatoes 1 lb $1.49 per lb
• Garlic 2 cloves (from 1 head) $1.50 each
• Jumbo Yellow Onions 1/2 lb (about 1/2 large onion) $1.49 per lb
• Pompeii® Lemon Juice 1 tbsp (from bottle) $2.50 per bottle

Instructions

1. Heat oven to 425°F. Halve Brussels sprouts; cut potatoes into 1-inch chunks; slice onion; mince garlic.
2. Boil potatoes in salted water until very tender, 12–15 min.
3. Toss sprouts with oil, salt, pepper; roast cut-side down 18–22 min, tossing once.
4. Pat chicken dry; season. Sear in a skillet with oil over medium-high: 5–7 min first side, 4–6 min second side to 165°F; remove.
5. In same skillet, sauté onion 4–5 min; add garlic 30 sec. Stir in 2–3 tbsp honey + 1–2 tbsp Dijon (pantry) + 1 tbsp lemon juice; simmer 1–2 min. Return chicken to coat.
6. Mash potatoes with butter + splash of milk/broth (pantry); season.
7. Serve chicken with sauce, sprouts, and mash.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 1 lb $6.99 (sale) per lb
• Loose Red Beets 1 lb $2.89 per lb
• Green Cabbage 1 lb (use ~1/2 lb) $1.49 per lb
• Kroger® Granny Smith Apples – 3 Pound Bag 1 apple $3.99
• Pompeii® Lemon Juice 2 tbsp (from bottle) $2.50 per bottle
• Garlic 2 cloves (from 1 head) $1.50 each
• Jumbo Red Onions 1/4 lb (about 1/4 onion) $2.49 per lb

Instructions

1. Heat oven to 425°F. Cut beets into 3/4-inch wedges (peel optional). Roast with oil, salt, pepper 25–30 min, tossing halfway.
2. Make slaw: shred ~1/2 lb cabbage; julienne 1 apple; thinly slice 1/4 red onion. Dress with 1 tbsp lemon juice + 1 tbsp oil + salt/pepper (optional pantry: spoon of mayo/yogurt).
3. Pat fish dry; season. Sear in hot skillet with oil: 2–3 min first side, 1–3 min second side until flaky; remove.
4. Pan sauce: reduce heat to medium; add minced garlic 20–30 sec. Add 1 tbsp lemon juice + 2–3 tbsp water; scrape browned bits. Finish with 1 tbsp butter or olive oil (pantry).
5. Serve fish with sauce, roasted beets, and slaw.

Ingredients

• Pork Shoulder Country Style Ribs 1.25 lb $5.09 per lb
• Fresh Rutabaga 1 lb $1.99 per lb
• Carrots 1/2 lb $1.69 per lb
• Jumbo Yellow Onions 1/2 lb (about 1/2 large onion) $1.49 per lb
• Simple Truth Organic® Fat Free Free Range Chicken Broth 2.5 cups $1.79 (sale) per 32 oz
• Garlic 2 cloves (from 1 head) $1.50 each

Instructions

1. Prep: Peel and cube rutabaga (3/4-inch). Slice carrots. Dice 1/2 onion. Mince 2 garlic cloves. If ribs are large, cut into 2-inch chunks.
2. Brown (stove): Heat 1 tbsp oil in a Dutch oven over medium-high. Brown rib pieces well on 2 sides, 6–8 min total; transfer out.
3. Sauté: Lower heat to medium. Add onion; cook 3–4 min. Add garlic 30 sec.
4. Simmer: Add broth (2.5 cups), scrape up browned bits. Add rutabaga + carrots; return pork. Bring to a simmer, cover, and cook 35–40 min, stirring occasionally, until veg is tender and pork is very tender (adjust with a few extra minutes if needed).
5. Finish: Taste and season with salt/pepper. For a thicker broth, uncover and simmer 3–5 min, or mash a few rutabaga cubes into the liquid.
6. Serve: Ladle into 2 bowls. Optional pantry garnish: chopped parsley; optional brightness: a small squeeze of lemon.