Careme Recipes

Ingredients

• Fresh Rockfish Fillet Pacific Caught 1 lb $6.99/lb sale
• Green Asparagus 1 lb $1.99/lb sale
• Yukon Gold Potatoes 1 lb $1.49/lb
• Fresh On the Vine Red Tomatoes by the Bunch 2 medium tomatoes, about 3/4 lb $2.99/lb
• Baby Spinach 2 packed cups $2.49/10 oz bag or $5.00/16 oz bag
• Garlic 2 cloves $1.50 each
• Lemon 1 $1.69 each
• Rosemary 1 tsp chopped $2.79/0.5 oz
• Jumbo Yellow Onion 1/2 medium $1.49/lb

Instructions

1. Prep 1 lb Yukon Gold potatoes ($1.49) by cutting them into 1-inch pieces. Trim 1 lb asparagus ($1.99 sale). Dice 1/2 medium yellow onion (about $0.40 from $1.49/lb), mince 2 garlic cloves (about $0.20 from 1 garlic bulb at $1.50), chop 2 medium tomatoes, about 3/4 lb ($2.25), and roughly chop 2 packed cups baby spinach (about $1.00). Zest and juice 1 lemon ($1.69). Finely chop 1 tsp rosemary (about $0.50).
2. Heat the oven to 425°F. Toss the 1 lb Yukon Gold potatoes ($1.49) with 1 tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half the 1 tsp chopped rosemary. Spread on a sheet pan and roast for 15 minutes.
3. After the potatoes have roasted 15 minutes, add the 1 lb asparagus ($1.99 sale) to the pan with 1 teaspoon oil, a pinch of salt, and a little lemon zest from the 1 lemon ($1.69). Roast 10 to 12 minutes more, until the potatoes are browned and the asparagus is just tender.
4. While the vegetables roast, pat dry 1 lb fresh rockfish fillet ($6.99 sale). Cut into 2 portions and season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the remaining chopped rosemary. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook the 1 lb rockfish for 3 to 4 minutes per side, depending on thickness, until lightly golden and just cooked through.
5. Transfer the cooked rockfish to a plate. In the same skillet, lower the heat to medium and add the diced 1/2 medium yellow onion ($0.40) and minced 2 garlic cloves ($0.20). Cook 2 minutes. Add the chopped 2 medium tomatoes ($2.25) and cook 3 minutes until juicy. Stir in the 2 packed cups baby spinach ($1.00) and cook 1 minute to wilt. Add 2 tablespoons lemon juice from the 1 lemon ($1.69) and a pinch of salt.
6. Plate the 1 lb roasted potatoes and 1 lb asparagus ($1.99 sale) alongside the 2 portions of rockfish. Spoon the warm tomato-spinach mixture over the fish. Finish with extra lemon zest if you like.
7. Wine note: serve with Sauvignon Blanc for a zippy, citrusy match or unoaked Chardonnay for a softer, gently creamy contrast.

Ingredients

• Kroger Fresh Natural Pork Tenderloin 1 lb $3.99/lb sale
• Green Cabbage 1 lb $0.59/lb sale
• Carrots 3/4 lb $1.69/lb
• Jumbo Yellow Onion 1/2 medium $1.49/lb
• Garlic 2 cloves $1.50 each
• Fresh Lemon 1 $1.69 each
• Rosemary 1 tsp chopped $2.79/0.5 oz

Instructions

1. Prep 1 lb pork tenderloin ($3.99 sale) by trimming any silver skin if needed. Cut 3/4 lb carrots ($1.27 from $1.69/lb) into long thick pieces. Thinly slice 1 lb green cabbage ($0.59 sale). Slice 1/2 medium yellow onion (about $0.40). Mince 2 garlic cloves (about $0.20). Zest and juice 1 lemon ($1.69). Chop 1 tsp rosemary (about $0.50).
2. Heat the oven to 425°F. Toss the 3/4 lb carrots ($1.27) with 1 tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half the 1 tsp chopped rosemary. Spread on a sheet pan and roast for 20 to 25 minutes, turning once, until browned and tender.
3. While the carrots roast, season the 1 lb pork tenderloin ($3.99 sale) with 3/4 teaspoon salt, 1/4 teaspoon black pepper, the remaining chopped rosemary, and a little lemon zest from the 1 lemon ($1.69). Heat 1 tablespoon oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin for 2 to 3 minutes per side until browned.
4. Transfer the skillet with the 1 lb pork tenderloin ($3.99 sale) to the oven and roast for 10 to 14 minutes, until the center reaches 145°F. Rest the pork on a cutting board for 5 to 10 minutes before slicing.
5. While the pork rests, place the skillet back on medium heat. Add the sliced 1/2 medium yellow onion ($0.40) and minced 2 garlic cloves ($0.20) with 1 teaspoon oil if needed. Cook 2 minutes. Add the 1 lb green cabbage ($0.59 sale), 2 tablespoons water, 1 tablespoon lemon juice from the 1 lemon ($1.69), 1/2 teaspoon salt, and a few grinds of pepper. Cook 5 to 7 minutes, stirring, until the cabbage is wilted but still has a little bite.
6. Slice the rested 1 lb pork tenderloin ($3.99 sale). Serve with the roasted 3/4 lb carrots ($1.27) and the warm lemon-garlic cabbage ($0.59 sale). Spoon any pork juices over the top.
7. Wine note: Pinot Noir is a classic, easy red for pork here, while dry Riesling is a smart white option if you want something lively with the lemon and cabbage.

Ingredients

• Colossal Shrimp 16/20 (Previously Frozen) 1 lb $7.99/lb sale
• Green Cabbage 3/4 lb $0.59/lb sale
• Kroger Whole White Mushrooms 8 oz $2.79/8 oz
• Fresh Large Green Bell Pepper 1 $1.50 each
• Yukon Gold Potatoes 3/4 lb $1.49/lb
• Jumbo Yellow Onion 1/2 medium $1.49/lb
• Garlic 2 cloves $1.50 each
• Ginger Root 1-inch piece $4.99/lb
• Green Onions 1 bunch $1.50 each

Instructions

1. Prep 3/4 lb Yukon Gold potatoes ($1.12 from $1.49/lb) by cutting into very small 1/2-inch pieces. Thinly slice 3/4 lb green cabbage ($0.44 from $0.59/lb sale). Slice 8 oz white mushrooms ($2.79), 1 green bell pepper ($1.50), and 1/2 medium yellow onion (about $0.40). Mince 2 garlic cloves (about $0.20) and grate 1 inch ginger root (about $0.20). Slice 1 bunch green onions ($1.50), separating white and green parts. Peel and pat dry 1 lb shrimp ($7.99 sale) if needed.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the 3/4 lb diced Yukon Gold potatoes ($1.12) with 1/2 teaspoon salt and cook 8 to 10 minutes, stirring occasionally, until browned and nearly tender. Transfer to a plate.
3. Add another 1 tablespoon oil to the skillet. Add the white parts of the 1 bunch green onions ($1.50), the sliced 1/2 medium yellow onion ($0.40), minced 2 garlic cloves ($0.20), and grated 1 inch ginger ($0.20). Stir 30 seconds until fragrant.
4. Add the sliced 8 oz mushrooms ($2.79) and the 1 green bell pepper ($1.50). Cook 3 to 4 minutes until the mushrooms soften and the pepper begins to blister.
5. Add the 3/4 lb sliced green cabbage ($0.44 sale) and cook 2 minutes, tossing, until it starts to wilt but keeps some crunch. Return the browned 3/4 lb diced Yukon Gold potatoes ($1.12) to the skillet.
6. Push the vegetables to the side and add the 1 lb shrimp ($7.99 sale). Season with 1/2 teaspoon salt and black pepper. Cook 1 to 2 minutes per side until the shrimp turn pink and curl. Toss everything together. If you have pantry soy sauce, add 1 to 2 tablespoons now; if not, season with a little extra salt and a squeeze of lemon if available.
7. Top with the green parts of the 1 bunch green onions ($1.50) and serve hot.
8. Wine note: an off-dry Riesling is especially forgiving with ginger and any salty-savory seasoning, while Grüner Veltliner is excellent if you want something dry and fresh with all the vegetables.