Careme Recipes

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs 1 lb (about 4 bone‑in thighs) $2.79/lb (on sale)
• Kosher salt 1¼ tsp pantry
• Black pepper ½ tsp pantry
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $1.99 / 3 ct
• Fresh Organic Jumbo Yellow or White Onion ½ medium, sliced $1.49–1.59/lb
• Organic Butternut Squash ¾ lb, peeled and ¾‑inch cubes $1.99/lb
• Simple Truth Organic® Whole Carrots Bag 2 medium carrots, peeled and cut into ½‑inch chunks $2.99 / 2 lb
• Olive oil 3 Tbsp, divided pantry
• Dried thyme or Italian seasoning 1 tsp pantry
• Lemon 1, zested and juiced (about 2 Tbsp juice) produce
• Chicken broth or water ¼ cup pantry
• Fresh parsley or Organic Lacinato Kale (optional garnish) 1–2 Tbsp chopped $2.79–2.99

Instructions

1. Prep: Heat oven to 425°F. Pat chicken thighs dry with paper towels and trim excess fat. Peel and cube butternut squash; peel and chop carrots; slice onion. Mince garlic. Zest and juice the lemon.
2. Season chicken: In a small bowl, mix 1 tsp salt, ½ tsp pepper, half the minced garlic, and 1 Tbsp olive oil. Rub all over chicken thighs, including under the skin where possible.
3. Arrange vegetables: On a large sheet pan, toss butternut, carrots, and onion with 2 Tbsp olive oil, remaining garlic, thyme, ¼ tsp salt, and a pinch of pepper. Spread into a single layer, leaving space in the center for the chicken.
4. Pan set‑up: Nestle chicken thighs skin‑side up among the vegetables, spacing them so the skin is exposed and can crisp.
5. Roast: Place pan in the oven and roast 30–40 minutes, until the vegetables are tender and caramelized at the edges and the chicken reaches 175°F in the thickest part. If skin isn’t crisp enough, broil 2–3 minutes, watching closely.
6. Quick pan sauce: Transfer chicken and vegetables to warm plates. Set the sheet pan over two stove burners on low (or scrape drippings into a skillet). Add chicken broth and lemon juice, scraping up browned bits. Simmer 2–3 minutes until slightly reduced, then swirl in lemon zest. Taste and adjust salt/pepper.
7. Serve: Spoon pan sauce over chicken and vegetables. Sprinkle with chopped parsley or finely shredded kale for color and freshness. Serve hot.

Ingredients

• Kroger® Boneless Natural Fresh Pork Loin Boneless ¾ lb (2 thick chops, about 6 oz each) $1.99/lb (on sale)
• Olive oil 3 Tbsp, divided pantry
• Smoked paprika 1 tsp pantry
• Garlic powder ½ tsp pantry
• Ground cumin ½ tsp pantry
• Brown sugar (optional, for light caramelization) ½ tsp pantry
• Kosher salt 1½ tsp, divided pantry
• Black pepper ½ tsp, divided pantry
• Organic Yukon Gold Potatoes ¾ lb (about 3 smaller or 2 medium), scrubbed $4.99 / 3 lb
• Butter (or extra olive oil) 1½ Tbsp pantry
• Fresh Organic Garlic 2 cloves, minced (divided) $1.99 / 3 ct
• Fresh thyme or rosemary (optional but great with potatoes) 1 tsp minced produce
• Organic Broccoli Bunch ½ lb florets (about 3 cups chopped) $3.49/lb
• Lemon ½ lemon, for finishing broccoli produce
• Water or low‑sodium broth ¼ cup for potatoes pantry

Instructions

1. Prep marinade: In a small bowl, mix 1 Tbsp olive oil, smoked paprika, garlic powder, cumin, brown sugar (if using), ¾ tsp salt, and ¼ tsp pepper into a paste.
2. Season pork: Pat pork chops dry. Rub all over with the spice paste. Let sit at room temperature 15–20 minutes while you prep sides and heat the grill.
3. Start potatoes (stove): Cut Yukon golds into 1½‑inch chunks (leave skins on). Place in a pot, cover with cold salted water, and bring to a boil. Simmer 12–15 minutes until very tender when pierced.
4. Preheat grill: Heat an outdoor grill or stovetop grill pan to medium‑high. Oil grates lightly (or brush a bit of oil on chops).
5. Cook pork (grill): Grill chops 4–6 minutes per side, depending on thickness, until a thermometer reads 145°F in the center. If they’re browning too quickly, move to a cooler zone. Transfer to a plate, tent loosely with foil, and rest 5–10 minutes.
6. Finish potatoes: Drain cooked potatoes well and return to the warm pot. Add butter, 1 Tbsp olive oil, half the minced garlic, thyme or rosemary, ¼ cup water or broth, and a pinch each of salt and pepper. Roughly smash with a masher or fork until chunky‑creamy; add a splash more water/broth if needed to loosen. Taste and adjust seasoning.
7. Cook broccoli (stove): While pork rests, heat 1 Tbsp olive oil in a large skillet over medium‑high. Add broccoli florets and a pinch of salt. Sauté 2–3 minutes until bright green with some browned spots. Add remaining garlic and 2–3 Tbsp water. Cover and steam 2–3 more minutes, just until crisp‑tender. Finish with a squeeze of lemon and black pepper.
8. Serve: Plate a mound of smashed potatoes, top with a grilled pork chop, and pile broccoli alongside. Spoon any resting juices from the pork over the chops.

Ingredients

• Fresh Atlantic Salmon Center Cut Loin Farm Raised ¾ lb, cut into 2 portions, skin on or off $10.99/lb (on sale)
• Kosher salt 1½ tsp, divided pantry
• Black pepper ½ tsp, divided pantry
• Olive oil 3 Tbsp, divided pantry
• Fresh Organic Jumbo Yellow Onion ½ small, finely chopped $1.49/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, thinly sliced $1.99 / 3 ct
• Fresh Organic Red Tomato or Roma Tomatoes 8 oz, chopped (or 1 can 14.5 oz diced tomatoes, drained slightly) $2.99/lb
• Crushed red pepper flakes (optional) ¼ tsp pantry
• Canned white beans (cannellini or great northern) 1 can (15 oz), drained and rinsed pantry
• Chicken or vegetable broth ½ cup pantry
• Organic Kale or Organic Lacinato Kale 3 packed cups, ribs removed, roughly chopped $2.79–2.99
• Lemon ½ lemon (juice) plus wedges for serving produce
• Fresh parsley (optional) 2 Tbsp chopped produce
• Crusty bread (optional, side) 2–4 slices, warmed or toasted bakery

Instructions

1. Prep salmon: Pat salmon dry and season all over with ¾ tsp salt and ¼ tsp pepper. Let sit at room temp while you prep vegetables (10–15 minutes).
2. Prep vegetables: Chop onion and tomatoes, slice garlic, and rinse and chop kale (strip out thick ribs). Rinse and drain beans.
3. Sear salmon (stove): Heat 1½ Tbsp olive oil in a large skillet over medium‑high. When hot, add salmon skin‑side down (if using skin). Cook 3–4 minutes until the skin is crisp and the bottom is browned. Flip and cook 2–3 minutes more; you want it just under done (about 120–125°F). Transfer to a plate; it will finish in the sauce.
4. Start the braise base: Reduce heat to medium. In the same skillet, add remaining 1½ Tbsp olive oil and the onion with a pinch of salt. Sauté 3–4 minutes until softened. Add sliced garlic and red pepper flakes; cook 30–60 seconds until fragrant.
5. Add tomatoes & beans: Stir in chopped tomatoes and a pinch of salt. Cook 3–4 minutes, stirring, until they start to break down. Add white beans and broth, scraping up any browned bits from the bottom. Simmer 3–4 minutes to meld flavors.
6. Add kale: Stir in chopped kale and ¼–½ tsp salt (to taste). Cover and cook 3–5 minutes, stirring once or twice, until the kale is wilted and tender but still bright green. If the pan looks dry, splash in a bit more broth or water.
7. Finish salmon in the skillet: Nestle the seared salmon portions into the bean‑kale mixture, spooning a little sauce over each piece. Cover and simmer on low 2–4 minutes, until salmon is just cooked through to your liking (130–135°F for moist, medium).
8. Season and brighten: Squeeze in lemon juice and sprinkle with remaining pepper. Taste the broth and adjust salt, lemon, or red pepper as needed.
9. Serve: Spoon a generous bed of beans, tomatoes, and kale into warm shallow bowls. Top with salmon and any juices from the resting plate. Garnish with parsley and serve with lemon wedges and crusty bread for dipping.