Careme Recipes

Ingredients

• Pork Belly 12 oz, cut into 3/4-inch cubes $4.99 (sale) per 1 lb
• Kroger® Radishes (or Organic Radishes) 8–10 oz radishes, halved if large $2.49 per 16 oz
• Butter lettuce or lettuce for cups (e.g., Butterhead, Romaine hearts, or Lettuce Boats) 1 head (or 1 package), leaves separated (not provided)
• Jumbo Yellow Onion 1/4 onion, very thinly sliced (optional garnish) $1.29/lb (sale)
• Garlic 2 cloves, finely minced (or grated) $1.50 each
• Fresh limes (or bottled lime/lemon juice) 1 lime (2 Tbsp juice) + wedges to serve $1.29 each for organic lime / $2.99 lemon juice bottle
• Soy sauce 2 1/2 Tbsp (not provided)
• Honey or brown sugar 1 1/2 Tbsp (not provided)
• Rice vinegar or apple cider vinegar 1 Tbsp (not provided)
• Chili garlic sauce or sriracha (or pinch red pepper flakes) 1–2 tsp, to taste (not provided)
• Neutral oil (avocado/canola) 1 tsp (if needed, pork may render enough) (not provided)
• Toasted sesame oil (optional) 1/2 tsp (not provided)
• Salt & black pepper to taste (not provided)
• Water 2–3 Tbsp for glaze loosening as needed (not provided)

Instructions

1. Prep: Pat 12 oz pork belly cubes very dry with paper towels; season all over with 1/2 tsp black pepper and a small pinch of salt (go light—soy sauce is salty). Halve 8–10 oz radishes. Mince 2 garlic cloves. Juice 1 lime (about 2 Tbsp). Separate and wash lettuce leaves; dry well.
2. Make the glaze: In a small bowl, whisk together 2 1/2 Tbsp soy sauce, 1 1/2 Tbsp honey (or brown sugar), 1 Tbsp vinegar, 1–2 tsp chili garlic sauce, and 2 Tbsp lime juice. Set aside.
3. Crisp the pork belly (stove): Place a large nonstick or cast-iron skillet over medium heat. Add pork belly in a single layer (add 1 tsp neutral oil only if your pan is dry). Cook 12–16 minutes, turning every few minutes, until deeply browned and crisp on multiple sides and a good amount of fat has rendered.
4. Drain carefully: Spoon off excess rendered fat, leaving about 1–2 Tbsp in the pan (save the rest for roasting potatoes another day).
5. Glaze: Reduce heat to low. Add the whisked glaze to the skillet with the crisped pork belly. Toss constantly 1–2 minutes until the glaze bubbles and clings. If it gets too sticky, splash in 1–3 Tbsp water to loosen. Turn off heat; stir in 1/2 tsp toasted sesame oil if using.
6. Quick garlicky radishes (side): In a second skillet (or after removing pork), heat 1 tsp of the reserved pork fat (or 1 tsp butter/oil) over medium-high. Add halved radishes, cut-side down, and cook 3–4 minutes to get color. Add 2 Tbsp water, cover, and steam 3 minutes until just tender-crisp. Uncover, add 1 minced garlic clove (use 1 of your 2 here if you prefer), sauté 30 seconds, then season with a pinch of salt and squeeze of lime.
7. Assemble: Spoon glazed pork into lettuce leaves. Top with thin-sliced onion (optional) and extra lime. Serve with the warm garlicky radishes on the side.

Ingredients

• Certified Angus Beef Choice Chuck Steak (1 Steak) 1 lb steak $12.99 per 1 lb
• Kroger® Whole Baby Bella Mushrooms (or sliced) 8 oz, sliced $3.69 per 8 oz
• Organic Green Chard 1 bunch, stems sliced, leaves torn $3.49 each
• Jumbo Yellow Onion 1/2 onion, thinly sliced $1.29/lb (sale)
• Fresh Large Ruby Red Grapefruit (or Organic Red Pink Grapefruit) 1 grapefruit (2 Tbsp juice + a few supremes/segments optional) $2.49–$3.29 each
• Garlic 2 cloves, minced $1.50 each
• Dijon mustard 1 1/2 tsp (not provided)
• Olive oil 1 1/2 Tbsp, divided (not provided)
• Butter (optional for richness) 1 Tbsp (not provided)
• Salt & black pepper to taste (not provided)
• Water 2–4 Tbsp as needed (not provided)

Instructions

1. Prep: Pat 1 lb chuck steak very dry. Season both sides with 1 tsp kosher salt (or 3/4 tsp fine salt) and 1/2 tsp black pepper. Slice 8 oz mushrooms. Thinly slice 1/2 onion. Mince 2 garlic cloves. Separate chard stems from leaves; slice stems thin and tear leaves. Juice grapefruit to get 2 Tbsp juice (reserve a few segments if you want).
2. Sear steak (stove): Heat a heavy skillet over medium-high for 2 minutes. Add 1 Tbsp olive oil. Sear steak 4–5 minutes per side (for medium-rare to medium depending on thickness). Transfer to a plate and rest 10 minutes.
3. Cook mushrooms + onion: In the same skillet, reduce heat to medium. Add 1 Tbsp butter (or 1 tsp olive oil). Add sliced onion and cook 3 minutes. Add mushrooms and cook 6–8 minutes, stirring, until browned and their liquid evaporates. Season with a pinch of salt and pepper.
4. Add chard: Add sliced chard stems and cook 2 minutes. Add torn chard leaves plus 2 Tbsp water, cover 1 minute to wilt, then uncover and toss 1–2 minutes until tender. Add half the minced garlic (1 clove) and cook 30 seconds.
5. Grapefruit pan dressing: In a small bowl whisk 2 Tbsp grapefruit juice, 1 1/2 tsp Dijon, 1/2 Tbsp olive oil, remaining minced garlic (1 clove), and a pinch of salt. If the pan is very dry, splash in 1–2 Tbsp water, then pour dressing into the skillet and toss quickly 15–20 seconds to coat the veg.
6. Slice steak: Slice rested chuck steak thinly across the grain.
7. Serve: Pile warm mushroom-chard salad onto plates, top with sliced steak, and add grapefruit segments if using. Taste and adjust with extra salt/pepper.

Ingredients

• Fresh Steelhead Trout Fillet 1 lb fillet (or 2 portions) $8.99 (sale) per 1 lb
• Private Selection Organic® Gourmet Gold Potatoes 12–16 oz potatoes, halved $3.50 (sale) per 24 oz
• Simple Truth Organic® Thyme 1–2 tsp leaves (or 3–4 sprigs) $2.79 per 0.5 oz
• Cherry tomatoes (e.g., Private Selection® Cherry Tomatoes on the Vine 12 oz) 12 oz $5.99 per 12 oz
• Fresh Organic Lemon - Each 1 lemon (1 tsp zest + 2 Tbsp juice) $1.69 each
• Garlic 2 cloves, thinly sliced $1.50 each
• Olive oil 2 Tbsp, divided (not provided)
• Salt & black pepper to taste (not provided)
• Optional butter 1 Tbsp for finishing sauce (not provided)
• Water or broth (optional) 2–4 Tbsp to loosen sauce if needed (not provided)

Instructions

1. Prep/heat: Heat oven to 425°F. Line a sheet pan. Halve 12–16 oz gold potatoes. Pat 1 lb steelhead dry. Zest 1 lemon (1 tsp) and juice it (about 2 Tbsp). Slice 2 garlic cloves. Strip thyme leaves (1–2 tsp) if using sprigs.
2. Roast potatoes (oven): Toss halved potatoes with 1 Tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread cut-side down on the sheet pan. Roast 20 minutes.
3. Add trout + tomatoes: Push potatoes to one side. On the open side, add 12 oz cherry tomatoes and toss with 1 tsp olive oil and a pinch of salt. Place steelhead on the pan, skin-side down if skin-on. Season fish with 1/2 tsp salt, 1/4 tsp pepper, and half the thyme. Roast 10–12 minutes, until the thickest part flakes easily (aim for ~125–130°F if you have a thermometer).
4. Start tomato-thyme sauce (stove): While the pan finishes, warm a small skillet over medium heat with 1 tsp olive oil. Add sliced garlic and cook 30–45 seconds until fragrant (don’t brown).
5. Build sauce: Scrape roasted tomatoes (and their juices) from the sheet pan into the skillet. Add remaining thyme, 1 tsp lemon zest, and 2 Tbsp lemon juice. Mash tomatoes with a spoon and simmer 2–3 minutes until saucy. If too thick, add 2–4 Tbsp water (or broth). Turn off heat and swirl in 1 Tbsp butter if using. Taste for salt.
6. Serve: Plate roasted potatoes. Top trout with warm tomato-thyme sauce. Finish with extra black pepper and lemon wedges if you like.