Careme Recipes

Ingredients

• Certified Angus Beef Choice Top Sirloin Steak (1 Steak) 12–14 oz steak (about 0.8–0.9 lb) $12.99/lb (sale)
• Fresh Brussels Sprouts - Order by the Pound 12 oz, halved $3.99/lb
• Kroger® Sliced White Mushrooms 8 oz $2.79
• Jumbo Yellow Onions 6 oz (about 1/2 medium), sliced $1.49/lb
• Garlic 1 clove, minced $1.50 each
• Pompeii® Lemon Juice 1 tbsp (optional, for finishing) $2.50 (sale)
• Pantry: oil, salt, black pepper as needed

Instructions

1. Heat oven to 425°F. Halve Brussels sprouts. Slice onion and mushrooms; mince garlic.
2. Toss Brussels sprouts with 1 tbsp oil, 1/2 tsp salt, and pepper. Roast 18–22 minutes, flipping once, until browned and tender.
3. In a skillet over medium-high, heat 1 tbsp oil. Sauté onions with a pinch of salt 3–4 minutes. Add mushrooms; cook 6–8 minutes until browned. Stir in garlic for 30 seconds. Season; finish with a splash of lemon juice if using.
4. Pat steak dry; season generously with salt and pepper. Sear in a very hot pan with a little oil, 3–5 minutes per side (depending on thickness) to desired doneness. Rest 5 minutes, then slice.
5. Serve sliced steak topped with mushroom-onion sauté, with roasted Brussels sprouts on the side.

Ingredients

• Wild Caught Pacific Cod Fillets 12 oz (0.75 lb) $14.99/lb
• Loose Red Beets 12 oz, peeled and cut into 3/4-inch wedges $2.89/lb
• Carrots 8 oz, cut into sticks $1.69/lb
• Romaine Lettuce 1 head, chopped $2.99
• Kroger® Radishes 6 oz, thin-sliced $2.49
• Pompeii® Lemon Juice 2–3 tbsp, divided $2.50 (sale)
• Garlic 2 cloves, minced $1.50 each
• Pantry: oil, salt, black pepper as needed

Instructions

1. Heat oven to 425°F. Line a sheet pan (or use two zones on one pan).
2. Toss beets and carrots with 1–1.5 tbsp oil, 3/4 tsp salt, and pepper. Roast 30 minutes, flipping once halfway, until tender and caramelized.
3. Pat cod dry. After veggies have roasted ~30 minutes, push them to one side of the pan and add cod (or use a second small pan).
4. Mix 1 tbsp oil with 1–2 tbsp lemon juice and the minced garlic. Spoon over cod; season with salt and pepper. Bake 10–12 minutes until cod is opaque and flakes easily.
5. Salad: Toss chopped romaine and sliced radishes with 1 tbsp lemon juice, 1 tbsp oil, 1/2 tsp salt, and pepper.
6. Serve cod with roasted beets/carrots and the romaine-radish salad.

Ingredients

• DRAPER VALLEY FARMS® Chicken Drumsticks 1.25 lb (about 4 drumsticks) $3.49/lb
• Green Cabbage 1 lb, sliced into 1-inch ribbons $1.49/lb
• Jumbo Yellow Onions 8 oz (about 1/2 large), sliced $1.49/lb
• Garlic 2 cloves, smashed or minced $1.50 each
• Pompeii® Lemon Juice 1–2 tbsp, to finish $2.50 (sale)
• Simple Truth Organic® Rosemary (optional) 1–2 tsp chopped (or use pantry dried herbs) $2.79
• Pantry: oil, salt, black pepper as needed

Instructions

1. Heat oven to 425°F. On a sheet pan, toss sliced cabbage and onion with 1–1.5 tbsp oil, 3/4 tsp salt, and pepper. Spread out evenly.
2. Pat drumsticks dry and season with 3/4 tsp salt and pepper. Toss with a little oil and the garlic (and rosemary if using).
3. Nestle drumsticks on top of the cabbage/onion mixture.
4. Roast 35–40 minutes, flipping drumsticks once halfway, until chicken is cooked through (165°F) and skin is browned; cabbage should be tender with browned edges. If you want extra crispness, broil 1–2 minutes at the end (watch closely).
5. Finish with lemon juice to taste. Serve straight from the pan.