Careme Recipes

Ingredients

• Beef Choice Angus Tri Tip Roast (1 Roast) 1.25 lb tri-tip $10.99 sale (per lb)
• Fresh Brussels Sprouts - Order by the Pound 12 oz, halved $3.99
• Simple Truth Organic® Gourmet Gold Potatoes (24 oz) 12 oz, cut into 1-inch chunks $3.50 sale
• Jumbo Yellow Onions 1/2 medium, sliced (optional, for roasting) $1.29 sale (per lb)
• Dijon mustard 1 tbsp
• Simple Truth Organic® Rosemary 1 tsp chopped (or 1/2 tsp dried)
• Simple Truth Organic® Thyme 1 tsp chopped (or 1/2 tsp dried)
• Spice World® Fresh Diced Garlic 1 tbsp $3.49
• Olive oil 2 tbsp, divided
• Salt to taste
• Black pepper to taste

Instructions

1. Oven: Heat to 425°F. Toss Brussels sprouts, potatoes, and optional sliced onion with 1 tbsp olive oil, salt, and pepper. Roast 25–35 minutes, tossing once, until browned and tender.
2. Rub tri-tip: Pat tri-tip dry. Mix Dijon, garlic, rosemary, thyme, 1 tbsp olive oil, 1 1/4 tsp salt, and 1/2 tsp pepper. Rub all over the meat. Rest 15 minutes at room temp (or up to overnight refrigerated).
3. Grill: Preheat grill to medium-high (about 450°F). Grill tri-tip 6–8 minutes per side to get good color, then move to indirect heat and cook until 130–135°F for medium-rare (usually 10–20 minutes more depending on thickness).
4. Rest + slice: Rest 10 minutes. Slice thinly against the grain (tri-tip changes grain direction—rotate the roast as you slice).
5. Serve: Plate tri-tip with roasted Brussels and potatoes.

Ingredients

• Fresh Coho Salmon Fillet 12–14 oz salmon total (2 portions) $16.99 (per lb)
• Fresh Large Organic Navel Oranges - Each 1 orange (3 tbsp juice + a little zest optional) $2.99
• Dijon mustard 1 tbsp
• Honey 1 tsp (optional)
• Kroger® Sweet Baby Broccoli (or Broccolini) 1 (10 oz) bag baby broccoli OR 1 bunch broccolini $3.99 (baby broccoli) / $4.49 (broccolini)
• Simple Truth Organic® Baby Spring Mix 1 (5 oz) box $3.00 sale
• Green Onions 2, thinly sliced $1.50
• Olive oil 2 tbsp, divided
• Salt to taste
• Black pepper to taste
• Spice World® Fresh Diced Garlic 1 tsp (for broccoli) $3.49

Instructions

1. Oven: Heat to 425°F. Line a sheet pan.
2. Make glaze: whisk 3 tbsp orange juice, 1 tbsp Dijon, 1 tsp honey (optional), pinch of salt and pepper (and a little orange zest if you want).
3. Bake salmon: Place salmon on sheet pan, season with salt/pepper, brush with half the glaze. Bake 10–14 minutes until it flakes easily. Brush with remaining glaze in the last 2 minutes (or right when it comes out).
4. Cook broccoli (stove): While salmon bakes, sauté baby broccoli/broccolini in a skillet with 1 tbsp olive oil, salt and pepper. Add 1 tsp garlic near the end; cook until crisp-tender and lightly browned (5–7 minutes).
5. Quick salad: Toss spring mix with 1 tbsp olive oil, a squeeze of orange juice (or a splash of vinegar if you have it), salt, pepper, and sliced green onions.
6. Serve: Plate glazed salmon with garlicky broccoli and the spring-mix salad.

Ingredients

• Fresh Coho Salmon Fillet 12–14 oz salmon total (2 portions) $16.99 (per lb)
• Sweet Potato 1 lb, cut into wedges $2.49 (per lb)
• Kroger® Radishes (16 oz) 6 radishes, thinly sliced $2.49
• English Cucumber (or Cucumber) 1, thinly sliced $1.99 (English) / $0.99 (regular)
• Fresh Organic Lemon - Each 1 (1–2 tbsp juice) $1.69
• Simple Truth Organic® Dill (optional) 1–2 tsp chopped (or use dried dill if you have it) $2.79
• Olive oil 2 tbsp, divided
• Salt to taste
• Black pepper to taste
• Smoked paprika 1 tsp

Instructions

1. Oven: Heat to 425°F. Toss sweet potato wedges with 1 tbsp olive oil, 3/4 tsp salt, pepper, and smoked paprika. Roast 22–30 minutes, flipping once.
2. Prep salmon: Pat salmon dry. Rub with 1 tbsp olive oil, salt, pepper, and a little smoked paprika (optional).
3. Grill: Preheat grill to medium-high. Grill salmon skin-side down 6–10 minutes (lid closed) until it releases easily and is just cooked through; flip briefly only if needed.
4. Quick salad: Toss cucumber + radish with lemon juice, a drizzle of olive oil, dill (optional), salt and pepper.
5. Serve: Plate grilled salmon with sweet potato wedges and cucumber-radish salad.

Ingredients

• Kroger® Hardwood Smoked Pulled Pork (16 oz) 12–16 oz (use the full 16 oz for extra leftovers) $8.99 sale
• Red Cabbage 3 cups very thinly sliced (about 1/4 small head) $1.99 (per lb)
• Jicama 1 cup matchsticks (about 1/3 medium jicama) $1.99 (per lb)
• Fresh Large Ripe Avocado 1 avocado, sliced $2.50 sale
• Fresh Organic Lemon - Each 1 lemon (2 tbsp juice) $1.69
• Fresh Large Organic Navel Orange - Each 1 orange (2 tbsp juice + a few supremes/segments optional) $2.99
• Green Onions 2, thinly sliced $1.50
• Hot sauce or chipotle in adobo (optional) to taste
• Cumin 1 tsp
• Chili powder 1 tsp
• Salt to taste
• Olive oil 1 tbsp
• Tortillas (corn or flour) 6 small tortillas (for 2 people, 3 each)
• Greek yogurt or sour cream (optional) 2 tbsp

Instructions

1. Prep slow cooker: place 12–16 oz Kroger hardwood smoked pulled pork in the slow cooker. Sprinkle with 1 tsp cumin and 1 tsp chili powder. Add 2 tbsp orange juice and 2 tbsp water. Stir.
2. Slow cook: cook on LOW for 2–3 hours or HIGH for 1–1 1/2 hours until hot and pull-apart tender. (It’s already cooked—this is just to tenderize and flavor.)
3. Make the slaw: in a bowl combine 3 cups thin-sliced red cabbage, 1 cup jicama matchsticks, and 2 sliced green onions. Add 2 tbsp lemon juice, 1 tbsp olive oil, 1/2 tsp salt, and black pepper to taste. Toss and let sit 10 minutes. Add a few orange segments if you want extra pop.
4. Warm tortillas: heat 6 small tortillas in a dry skillet 20–30 seconds per side (or wrap in a damp paper towel and microwave 20–30 seconds).
5. Finish pork: taste pork and add hot sauce (or a spoon of chipotle) if desired. If it seems watery, crack the lid and cook on HIGH 10 minutes to reduce slightly.
6. Assemble tacos: pile pork into tortillas, top with crunchy slaw, sliced avocado, and a dollop of yogurt/sour cream if using.