Careme Recipes

Ingredients

• Boneless skinless chicken thighs 1 lb $3.79
• Green asparagus 1 lb $1.99
• Kroger® Sliced Baby Bella Mushrooms 1 package (8 oz) $2.50
• Jumbo yellow onion 1 medium, thinly sliced $0.99
• Organic ginger root 1 2-inch piece, peeled and grated $3.77
• Garlic 2 cloves, minced $0.69
• Kroger® Fat Free Reduced Sodium Beef Broth 1/2 cup $1.59
• Pompeii® Lemon Juice 1 tablespoon $2.50
• Parsley 2 tablespoons chopped $1.29
• Long-grain or jasmine rice 1 cup dry
• Soy sauce 3 tablespoons
• Honey or brown sugar 2 teaspoons
• Neutral oil 2 tablespoons, divided
• Black pepper 1/2 teaspoon

Instructions

1. Start the rice first. Rinse 1 cup dry long-grain or jasmine rice until the water runs mostly clear. Cook the 1 cup rice according to package directions and keep warm.
2. Trim 1 lb green asparagus by snapping off the woody ends, then cut the spears into 2-inch pieces on a diagonal. Thinly slice 1 medium jumbo yellow onion. Mince 2 garlic cloves. Peel and grate a 2-inch piece of organic ginger root. Roughly chop 2 tablespoons parsley. Pat 1 lb boneless skinless chicken thighs dry and cut into large bite-size pieces.
3. In a small bowl, stir together 3 tablespoons soy sauce, the grated 2-inch piece ginger, 2 minced garlic cloves, 2 teaspoons honey or brown sugar, 1/2 cup beef broth, 1 tablespoon lemon juice, and 1/2 teaspoon black pepper.
4. Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add the 8 oz package sliced baby bella mushrooms and the sliced onion. Cook for 5 to 6 minutes, stirring occasionally, until the mushrooms brown and the onion softens and picks up color. Transfer to a plate.
5. Add the remaining 1 tablespoon neutral oil to the skillet. Add the chicken pieces in a single layer and cook for 3 to 4 minutes on the first side, then turn and cook 2 minutes more until lightly browned.
6. Return the mushrooms and onion to the skillet. Pour in the soy-ginger sauce and bring to a lively simmer. Add the 2-inch asparagus pieces, toss well, and cook 4 to 6 minutes until the sauce reduces to a glossy glaze and the chicken is cooked through.
7. Taste and adjust with a few extra drops of lemon juice or soy sauce if needed. The finished pan should look shiny, not soupy; if needed, simmer 1 to 2 minutes longer.
8. To plate, spoon the hot rice into two shallow bowls and mound it slightly off-center. Arrange the glazed chicken, asparagus, mushrooms, and onions over and alongside the rice. Spoon the reduced sauce over the top and finish with the chopped parsley for fresh color.
9. Serve with the suggested drink pairing: Sauvignon Blanc for a crisp, herbal contrast, or a light Pinot Noir if you want a red.

Ingredients

• Beef Choice Boneless Flank Steak 1 lb $13.99
• Organic Gold Jewel Sweet Potatoes 1 lb $2.79
• Green Cabbage 1/2 lb, thinly shredded $0.59
• Fresh Large Green Bell Pepper 1, thinly sliced $0.99
• Jumbo red onion 1/2 medium, thinly sliced $1.09
• Fresh medium ripe avocado 1 $1.00
• Fresh organic limes 2 $1.29
• Organic cilantro 1/2 bunch, chopped $1.69
• Garlic 2 cloves, minced $0.69
• Organic jalapeno peppers 1 small, minced $3.99
• Olive or neutral oil 2 tablespoons, divided
• Ground cumin 1 teaspoon
• Smoked paprika 1 teaspoon
• Salt 1 teaspoon, divided
• Black pepper 1/2 teaspoon

Instructions

1. Heat the oven to 425°F. Line a sheet pan for easier cleanup.
2. Peel 1 lb sweet potatoes and cut them into 3/4-inch cubes. Place the cubes on the sheet pan with 1 tablespoon oil, 1/2 teaspoon salt, 1/2 teaspoon cumin, and 1/2 teaspoon smoked paprika. Toss well and spread into a single layer. Roast for 22 to 28 minutes, turning once, until browned on the edges and tender inside.
3. While the sweet potatoes roast, thinly shred 1/2 lb green cabbage, thinly slice 1 green bell pepper, and thinly slice 1/2 medium jumbo red onion. Finely chop 1/2 bunch cilantro. Mince 2 garlic cloves. Mince 1 small jalapeno, removing seeds if you want less heat.
4. In a medium bowl, make the slaw: toss the shredded 1/2 lb cabbage, sliced bell pepper, sliced red onion, half the chopped cilantro, the juice of 1 lime, 1 tablespoon oil, 1/4 teaspoon salt, and a few grinds of black pepper. Let it sit to soften slightly while you cook the steak.
5. Pat 1 lb flank steak dry very well. Rub it with the minced 2 garlic cloves, remaining 1/2 teaspoon cumin, remaining 1/2 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/2 teaspoon black pepper.
6. Heat a heavy skillet or grill pan over high heat. Sear the 1 lb seasoned flank steak for about 4 to 5 minutes per side for medium-rare to medium, depending on thickness. Transfer to a board and rest 8 minutes before slicing thinly across the grain.
7. Halve the 1 avocado, remove the pit, and slice or dice the flesh. Toss gently with the juice of the second lime and a pinch of salt to keep it bright.
8. If the sweet potatoes are done, move them to one side of the pan and give them a final sprinkle of the remaining cilantro for color and aroma.
9. To plate, spoon the roasted sweet potatoes onto each plate as the base. Pile the cabbage-pepper slaw beside them for height and crunch. Slice the rested flank steak thinly across the grain and fan it over the potatoes. Add the lime-avocado on top or just to the side. Finish with any juices from the cutting board and a few extra cilantro leaves.
10. Serve with the suggested drink pairing: Pinot Noir for a juicy red option, or Sauvignon Blanc for a crisp citrusy match.

Ingredients

• Swordfish Steak Wild Caught 1 lb $8.99
• Kroger® Gold Potatoes 5 lb 1 lb $3.99
• Organic fennel 1 bulb $3.99
• Fresh On the Vine Red Tomatoes by the Bunch 1 lb $1.99
• Green asparagus 1/2 lb $1.99
• Shallots 1 small $3.99
• Garlic 2 cloves $0.69
• Fresh organic lemon 1 $0.99
• Parsley 2 tablespoons chopped $1.29
• Olive oil 2 1/2 tablespoons, divided
• Salt 1 teaspoon, divided
• Black pepper 1/2 teaspoon
• Optional pinch red pepper flakes small pinch

Instructions

1. Heat the oven to 425°F. Put a large sheet pan in the oven for 5 minutes while you prep, which helps the potatoes start roasting immediately.
2. Cut 1 lb gold potatoes into 1-inch wedges. Trim the stalks and fronds from 1 fennel bulb, reserving a little frond for garnish if nice. Core the bulb and slice it into 1/2-inch wedges. Halve or thick-slice 1 lb on-the-vine tomatoes depending on size. Trim 1/2 lb asparagus and cut into 2-inch lengths. Finely mince 1 small shallot and 2 garlic cloves. Chop 2 tablespoons parsley. Zest and juice 1 lemon.
3. Toss the 1 lb potato wedges and the sliced fennel with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Carefully spread them on the hot sheet pan in a single layer. Roast for 20 minutes.
4. Pat the 1 lb swordfish dry. Cut into 2 equal portions if needed. Season both sides with 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and half the lemon zest.
5. After the potatoes and fennel have roasted 20 minutes, add the 1 lb tomatoes and 1/2 lb asparagus to the pan. Drizzle lightly with a little extra oil from the pan if available and roast 10 to 12 minutes more, until the tomatoes slump and the asparagus is just tender.
6. Meanwhile, heat a skillet over medium-high heat with the remaining 1 tablespoon olive oil. Sear the seasoned swordfish for about 3 to 4 minutes on the first side, then turn and cook 2 to 3 minutes on the second side, until just cooked through but still juicy in the center. Transfer to a warm plate.
7. Lower the skillet heat to medium. Add the minced shallot and cook 30 seconds. Add the 2 minced garlic cloves and a small pinch of red pepper flakes if using, and cook 15 seconds more. Add the juice of 1 lemon and 2 tablespoons water, scraping up any browned bits. Simmer 1 minute, then stir in the chopped parsley.
8. Check the vegetables. The potatoes should be crisp at the edges, the fennel caramelized, the tomatoes collapsed and glossy, and the asparagus bright green. If needed, roast 2 to 3 minutes longer.
9. To plate, spread the roasted fennel and potatoes across each plate, then tuck in the burst tomatoes and asparagus for color. Set a swordfish portion slightly leaning over the vegetables. Spoon the lemon-shallot-parsley pan juices over the fish and garnish with extra parsley or fennel fronds.
10. Serve with the suggested drink pairing: a fuller Sauvignon Blanc is the best fit, while a delicate Pinot Noir can work if you prefer red.