Careme Recipes

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack BIG DEAL! 1 lb $5.49
• Fresh Asparagus 1 lb $5.99
• Kroger® Yellow Onion 3 lb Bag 1 medium onion $3.49
• Kroger® Fresh Lemons Bag 1 lemon $4.99
• Kroger® Russet Potatoes 1 lb $2.99
• Kroger® Fresh Grape Tomatoes 10 oz $3.99
• Garlic 2 cloves $1.50
• Pantry: olive oil 2 1/2 tablespoons
• Pantry: dried oregano 1 teaspoon
• Pantry: kosher salt 1 1/4 teaspoons
• Pantry: black pepper 3/4 teaspoon
• Pantry: butter 1 tablespoon

Instructions

1. Preheat the oven to 425°F. Scrub 1 lb Kroger® Russet Potatoes and cut them into 3/4-inch wedges. Peel 1 medium Kroger® Yellow Onion and cut it into thick wedges. Trim 1 lb Fresh Asparagus, cutting off the woody ends. Halve 10 oz Kroger® Fresh Grape Tomatoes. Finely mince 2 cloves Garlic. Zest 1 lemon and juice half of it; cut the remaining half into wedges for serving.
2. Toss the 1 lb potato wedges with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried oregano. Spread the potatoes on one side of a sheet pan in a single layer. Roast for 15 minutes.
3. While the potatoes start roasting, pat dry 1 lb Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack BIG DEAL! If the breasts are thick, slice horizontally into 2 thinner cutlets. Season the chicken with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and the remaining 1/2 teaspoon dried oregano.
4. Heat a large oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Sear the chicken for 3 to 4 minutes on the first side until golden, then turn and cook 2 minutes more on the second side. Transfer the skillet off the heat briefly.
5. After the potatoes have roasted 15 minutes, add the asparagus, onion wedges, and halved tomatoes to the open side of the sheet pan. Toss the vegetables with 1/2 tablespoon olive oil and a pinch of salt. Return the sheet pan to the oven. Place the skillet with the chicken in the oven as well. Roast 8 to 10 minutes, until the chicken reaches 165°F and the asparagus is tender-crisp.
6. Set the chicken on a plate to rest. Put the skillet back on the stove over medium heat. Add the minced garlic, 1 tablespoon butter, the lemon zest, and 2 tablespoons lemon juice. Stir for 30 seconds, then add 2 tablespoons water to loosen the browned bits into a quick sauce. Swirl until glossy.
7. To plate, spoon the roasted potato wedges slightly off-center on each plate. Lean the chicken cutlets against the potatoes, then arrange the asparagus and roasted onion in a loose bundle alongside. Scatter the blistered tomatoes over the top for color. Spoon the lemon-garlic pan sauce over the chicken and finish with a final squeeze of lemon if desired.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless 1 lb $2.99
• Green Cabbage 1/2 lb $1.49
• Kroger® Cut and Peeled Carrot Sticks 6 oz $1.99
• Kroger® Whole White Mushrooms 8 oz $2.79
• Bok Choy 1/2 lb $2.49
• Kroger® Yellow Onion 3 lb Bag 1 small onion $3.49
• Ginger Root 1 1/2-inch piece $4.99
• Garlic 2 cloves $1.50
• Green Onions 2 stalks $1.50
• Pantry: cooked rice 3 cups
• Pantry: neutral oil 2 tablespoons
• Pantry: soy sauce 3 tablespoons
• Pantry: rice vinegar 1 tablespoon
• Pantry: honey or brown sugar 2 teaspoons
• Pantry: cornstarch 2 teaspoons
• Pantry: sesame oil 1 teaspoon
• Pantry: black pepper 1/2 teaspoon

Instructions

1. Start 3 cups cooked rice if not already prepared, keeping it warm for serving.
2. Trim 1 lb Kroger® Fresh Natural Pork Loin Boneless and slice it thinly across the grain into bite-size strips. In a bowl, toss the pork with 1 tablespoon soy sauce, 2 teaspoons cornstarch, and 1/4 teaspoon black pepper. Let it sit while you prep the vegetables.
3. Thinly slice 1 small Kroger® Yellow Onion. Slice 8 oz Kroger® Whole White Mushrooms. Cut 6 oz Kroger® Cut and Peeled Carrot Sticks on a sharp diagonal into thinner batons. Shred 1/2 lb Green Cabbage into fine ribbons. Separate 1/2 lb Bok Choy into leaves and stems, then slice the stems and leave the leafy tops in large pieces. Mince 2 cloves Garlic and grate or mince the 1 1/2-inch piece Ginger Root. Thinly slice 2 Green Onions.
4. In a small bowl, stir together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey or brown sugar, 1 teaspoon sesame oil, and 3 tablespoons water.
5. Heat a large skillet or wok over high heat with 1 tablespoon neutral oil. Add the pork in a single layer and sear for 2 to 3 minutes without moving too much, then stir-fry 2 minutes more until just cooked through and lightly browned. Transfer the pork to a plate.
6. Add the remaining 1 tablespoon neutral oil to the pan. Stir-fry the onion, carrots, mushrooms, and bok choy stems for 3 minutes. Add the cabbage and cook 2 more minutes until wilted but still lively. Add the garlic and ginger and cook 30 seconds until fragrant. Add the bok choy leaves and toss until just softened.
7. Return the pork and any juices to the skillet. Pour in the sauce mixture and toss for 1 to 2 minutes until lightly glossy and the sauce clings to the meat and vegetables.
8. To plate, spoon warm rice into shallow bowls. Mound the pork stir-fry over the top, making sure each bowl gets a mix of pork, mushrooms, pale-green cabbage, orange carrot, and dark bok choy leaves. Finish with sliced green onions for a fresh pop of color.

Ingredients

• Certified Angus Beef Boneless Flank Steak 1 lb $7.99
• Golden Beets 1 lb $2.69
• Sunset Mini Cucumbers 8 oz $5.00
• Green Top Red Radishes 1 bunch $1.99
• Simple Truth Organic® Baby Dill 1/2 oz $2.79
• Kroger® Fresh Lemons Bag 1 lemon $4.99
• Kroger® Yellow Onion 3 lb Bag 1/2 medium onion $3.49
• Garlic 1 clove $1.50
• Pantry: olive oil 3 tablespoons
• Pantry: Dijon mustard 1 teaspoon
• Pantry: red wine vinegar 1 teaspoon
• Pantry: kosher salt 1 1/4 teaspoons
• Pantry: black pepper 1 teaspoon

Instructions

1. Preheat the oven to 425°F. Trim 1 lb Golden Beets, peel them, and cut them into wedges about 3/4 inch thick. Thinly slice 1/2 medium Kroger® Yellow Onion. Toss the beets and onion with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread on a sheet pan and roast for 30 to 35 minutes, turning once, until tender and lightly caramelized at the edges.
2. While the beets roast, pat 1 lb Certified Angus Beef Boneless Flank Steak dry. Rub with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Let it sit at room temperature while you prepare the salad.
3. Slice 8 oz Sunset Mini Cucumbers into angled coins. Trim 1 bunch Green Top Red Radishes and slice them very thin. Finely chop 1/2 oz Simple Truth Organic® Baby Dill. In a bowl, whisk together 1 tablespoon lemon juice, 1 teaspoon red wine vinegar, 1 teaspoon Dijon mustard, 1 tablespoon olive oil, a pinch of kosher salt, and a few grinds of black pepper. Toss the cucumbers, radishes, and dill with the dressing and chill or set aside.
4. Mince 1 clove Garlic. Zest the 1 lemon and cut the lemon into wedges for serving.
5. Heat a heavy skillet or grill pan over high heat until very hot. Sear the flank steak for about 4 to 5 minutes on the first side and 3 to 4 minutes on the second side for medium-rare to medium, depending on thickness. In the last 30 seconds, add the minced garlic and lemon zest to the pan with a tiny drizzle of olive oil and quickly spoon the fragrant oil over the steak. Transfer the steak to a cutting board and rest 8 minutes.
6. If desired, give the roasted beets a final squeeze of lemon after they come out of the oven to brighten them.
7. Slice the rested flank steak thinly across the grain. Taste the cucumber-radish salad and adjust with a little more lemon juice or salt if needed.
8. To plate, swipe the roasted golden beets onto one side of each plate and top with a few of the softened onion slices. Fan the sliced steak alongside, slightly overlapping the slices for a composed look. Nest the chilled cucumber-radish-dill salad on the other side for crisp contrast. Finish with a lemon wedge on the plate. The hot steak, warm sweet beets, and cool crunchy salad should all feel distinct and deliberate.