Careme Recipes

Ingredients

• Fresh Steelhead Trout Fillet 12 oz (about 2 portions) $8.99 sale (1 lb)
• Fresh Large Ruby Red Grapefruit - Each 1 grapefruit (zest optional; juice + segments) $2.49/lb (each)
• Kroger® Whole Garlic Bulbs 2 cloves, minced $2.49 (5 ct)
• Olive oil 2 Tbsp, divided
• Brown sugar or honey 1–2 Tbsp (to taste)
• Soy sauce (optional) 1 tsp (adds savory balance)
• Salt & black pepper To taste
• Fresh Large Ripe Avocado 1 avocado, sliced $2.50 sale (each)
• Simple Truth Organic® Baby Spring Mix 3–4 packed cups $3.00 sale (5 oz)
• Mint (optional) 1–2 Tbsp, chopped (or skip) $1.29 (1 ct)

Instructions

1. Heat broiler to HIGH. Line a sheet pan with foil; oil it lightly.
2. Make the glaze: juice half the grapefruit (about 3 Tbsp). In a small bowl mix grapefruit juice + 1–2 Tbsp brown sugar/honey + 1 Tbsp olive oil + minced garlic + 1 tsp soy (optional) + pinch of salt + black pepper.
3. Broil the fish: place steelhead skin-side down on the pan. Brush with glaze. Broil 6–10 minutes (depending on thickness) until it flakes easily and glaze bubbles and slightly caramelizes. Brush once more halfway through.
4. Segment the grapefruit: cut peel/pith off the remaining grapefruit half; cut between membranes to release segments. Squeeze any leftover juice into a bowl for dressing.
5. Salad: toss spring mix with 1 Tbsp olive oil + 1–2 Tbsp grapefruit juice (from segmenting) + pinch of salt + pepper. Top with avocado slices and grapefruit segments. Add chopped mint if using.
6. Serve: plate broiled steelhead with the grapefruit-avocado salad. Spoon any pan juices over the fish.

Ingredients

• Boneless Skinless Fresh Chicken Breast 12 oz (2 small breasts or 1 large butterflied) $8.99 regular (1 lb)
• Fresh Large Ruby Red Grapefruit - Each 1 grapefruit (juice + a few supremes optional) $2.49/lb (each)
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 1/2 cup $1.99 sale (32 oz)
• Jumbo Yellow Onions 1/2 medium onion, thinly sliced $1.29 sale/lb
• Kroger® Whole Garlic Bulbs 2 cloves, minced $2.49 (5 ct)
• Butter 1 Tbsp
• Olive oil 1 Tbsp
• Salt & black pepper To taste
• Kroger® Green Beans 12 oz, trimmed $4.49 (12 oz)
• Honey or brown sugar (optional) 1 tsp (if grapefruit is very tart)

Instructions

1. Prep: zest grapefruit if you want extra aroma. Juice it (you need ~1/3 cup).
2. Cook chicken: season chicken with salt/pepper. Heat olive oil in a skillet over medium-high. Sear chicken 4–6 min per side until cooked through (165°F). Transfer to a plate.
3. Build sauce: lower heat to medium. Add butter, sliced onion, and a pinch of salt; cook 3–4 min until softened. Add garlic; cook 30 seconds.
4. Deglaze: add grapefruit juice + 1/2 cup broth. Simmer 3–5 minutes until slightly reduced. Taste—add 1 tsp honey/brown sugar if needed and adjust salt/pepper.
5. Finish: return chicken to pan and spoon sauce over it for 1–2 minutes to warm through.
6. Green beans (stove): in a second skillet (or after chicken), sauté green beans with a splash of water and pinch of salt 5–7 minutes until crisp-tender.
7. Serve chicken with grapefruit pan sauce and green beans.

Ingredients

• Certified Angus Beef Boneless Flank Steak 1 lb $12.99 sale (1 lb)
• Fresh Large Ruby Red Grapefruit - Each 1 grapefruit (juice + zest optional) $2.49/lb (each)
• Soy sauce 2 Tbsp
• Olive oil or neutral oil 2 Tbsp
• Honey or brown sugar 1 Tbsp
• Kroger® Whole Garlic Bulbs 2 cloves, minced $2.49 (5 ct)
• Ginger Root (optional) 1 tsp grated $4.99/lb
• Green Cabbage 1/2 lb, thinly sliced $1.49/lb
• Green Onions 2, thinly sliced (slaw garnish) $1.50 each bunch
• Salt & black pepper To taste
• Rice vinegar or apple cider vinegar (optional) 1 Tbsp (if slaw needs more tang)

Instructions

1. Marinate steak: juice grapefruit (about 1/2 cup). Mix 1/4 cup grapefruit juice + soy sauce + oil + honey/brown sugar + garlic + ginger (optional) + black pepper. Add flank steak and marinate 20–45 minutes (don’t go hours—citrus can affect texture).
2. Prep grill for medium-high heat. Oil grates.
3. Make slaw: toss cabbage with 1–2 Tbsp grapefruit juice (from remaining) + pinch salt + a drizzle of oil. Add sliced green onions. Add 1 Tbsp vinegar if you want it punchier.
4. Grill steak: cook 4–6 minutes per side for medium-rare (125–130°F), then rest 8–10 minutes.
5. Slice against the grain and serve with grapefruit-cabbage slaw.