Careme Recipes

Ingredients

• Salmon Sockeye Fillet (Wild Caught Frozen) 12 oz (2 portions, about 6 oz each) $11.99 sale (1 lb)
• Kroger® Brussels Sprouts Halves 12 oz $3.99 (12 oz)
• Simple Truth Organic® Whole White Mushrooms 8 oz, sliced if not pre-sliced $3.00 sale (8 oz)
• Pompeii® Lemon Juice 1–2 Tbsp (or use fresh lemon if you have) $2.99 (13 fl oz)
• Organic Yellow Peeled Onion 1/2 small onion, thinly sliced $1.99 (each)
• Garlic 2 cloves, minced $1.50 (1 ct)
• Olive oil, Dijon mustard, honey or sugar, salt, black pepper Pantry amounts: 2–3 Tbsp oil; 1 Tbsp Dijon; 1 tsp honey; salt/pepper

Instructions

1. Prep the oven to 425°F. Line a sheet pan with foil or parchment.
2. Prep the Brussels sprouts: toss 12 oz Brussels sprout halves with 1 Tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Spread cut-side down on the sheet pan.
3. Roast the Brussels sprouts at 425°F until deeply browned and tender, 18–22 minutes, flipping once at the halfway mark.
4. While sprouts roast, pat dry 12 oz sockeye salmon and season with 1/2 tsp kosher salt and 1/4 tsp black pepper.
5. Heat a large skillet on the stove over medium-high heat. Add 1 Tbsp olive oil.
6. Sear the salmon skin-side down (or presentation-side down if skinless) for 3–4 minutes until nicely browned. Flip and cook 2–3 minutes more, until just cooked through (aim for 125–130°F for medium). Transfer salmon to a plate to rest.
7. In the same skillet, add 1 Tbsp olive oil if the pan is dry. Add 1/2 small onion (thinly sliced) and cook 2 minutes.
8. Add 8 oz mushrooms and cook 5–7 minutes, stirring occasionally, until browned and their moisture cooks off. Add 2 minced garlic cloves and cook 30 seconds.
9. Make the pan sauce in the skillet: whisk in 1 Tbsp Dijon mustard, 1–2 Tbsp lemon juice, 1 tsp honey, and 2–3 Tbsp water. Simmer 30–60 seconds to lightly thicken. Optional: swirl in 1 tsp butter for gloss.
10. Plate the salmon with roasted Brussels sprouts and sautéed mushrooms. Spoon the lemon-Dijon pan sauce over the salmon.

Ingredients

• Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs Griller Pack BIG DEAL! 1 lb (all of it; serves 2 generously) $4.49 sale (1 lb)
• Organic Red Cabbage 1/2 small head (~10–12 oz), thinly sliced $2.49 (1 lb)
• Organic Radishes 1 bunch, thinly sliced $2.69 (1 ct)
• Organic Cilantro 1/2 bunch, chopped $1.99 (1 ct)
• Pompeii® Lemon Juice 2 Tbsp $2.99 (13 fl oz)
• Organic Yellow Peeled Onions 1/4 onion, very thinly sliced $1.99 (each)
• Olive oil, mayonnaise or Greek yogurt, vinegar (optional), smoked paprika, cumin, salt, pepper Pantry amounts: 1–2 Tbsp oil; 2 Tbsp mayo/yogurt; 1 tsp paprika; 1/2 tsp cumin; salt/pepper

Instructions

1. Prep the grill for medium-high heat (about 400–450°F). Clean and oil the grates.
2. Season the chicken: toss 1 lb boneless skinless chicken thighs with 1 Tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 3/4 tsp kosher salt, and 1/4 tsp black pepper.
3. Make the slaw base: thinly slice 1/2 small head red cabbage (~10–12 oz). Thinly slice 1 bunch radishes. Add 1/4 onion (very thinly sliced) and 1/2 bunch chopped cilantro.
4. Make the dressing: whisk 2 Tbsp mayo (or Greek yogurt) with 2 Tbsp lemon juice, 1/2 tsp kosher salt, and black pepper to taste. Optional: add 1 tsp vinegar for extra tang and 1/2 tsp honey for balance.
5. Toss the slaw with the dressing and let it sit while you grill (10–15 minutes).
6. Grill the chicken thighs over medium-high heat for 5–7 minutes per side (10–14 minutes total), until nicely charred and the thickest part hits 165°F.
7. Rest the chicken 3 minutes, then slice if you like. Serve with the crunchy radish-cabbage slaw.

Ingredients

• Kroger® Fresh Natural Pork Shoulder Butt Bone In 1.25 lb (buy ~1.25 lb; or use 1 lb and reduce broth slightly) $4.79 (1 lb)
• Simple Truth Organic® Fat Free Free Range Chicken Broth 2 cups $1.99 sale (32 oz)
• Spice World™ Fresh Peeled Ginger Bag 1 Tbsp grated ginger (or 6–8 thin slices) $3.99 (7 oz)
• Spice World® Fresh Diced Garlic 1 Tbsp (or 2 cloves minced) $3.49 (5 oz)
• Kroger® Hearts of Romaine Lettuce 1 pack (use 8–10 leaves) $3.99 (9 oz)
• Organic Radishes 1/2 bunch, thinly sliced $2.69 (1 ct)
• Fresh Cut Cilantro and White Onions Chopped 1/2 cup (or use Organic Cilantro + onion separately) $2.99 (5 oz)
• Pompeii® Lemon Juice 1–2 Tbsp $2.99 (13 fl oz)
• Soy sauce or fish sauce (optional), brown sugar or honey (optional), black pepper Pantry: 2 Tbsp soy/fish sauce; 1 tsp honey; pepper

Instructions

1. Prep the slow cooker: add 2 cups chicken broth, 1 Tbsp grated ginger (or 6–8 slices), and 1 Tbsp diced garlic (or 2 minced cloves).
2. Season and add pork: place ~1.25 lb pork shoulder in the slow cooker. Add 2 Tbsp soy sauce (or fish sauce) and 1 tsp honey (optional). Add 1/4 tsp black pepper.
3. Cook on HIGH for 3–4 hours (or LOW 6–7 hours) until very tender and shreddable. If you have time, HIGH is still under an hour of active work.
4. Shred the pork in the cooker with two forks. Taste the broth and brighten with 1–2 Tbsp lemon juice. Add a splash more soy/fish sauce if needed.
5. Prep toppings: separate 8–10 romaine leaves. Thinly slice 1/2 bunch radishes. If using the chopped cilantro-onion mix, measure about 1/2 cup; otherwise chop 1/4 cup cilantro + 2 Tbsp finely chopped onion.
6. Serve: spoon warm shredded pork into romaine leaves, top with radishes and cilantro-onion. Drizzle with a little of the gingery broth as a sauce.