Careme Recipes

Ingredients

• Draper Valley FARMS® Bone-In Chicken Thighs (1 lb) 1 lb (about 2 large thighs) $3.99
• Kroger® Russet Potatoes (5 lb) 1 lb (about 2 medium potatoes) $2.99
• Fresh Celery Private Selection® Long Celery Sticks (16 oz) 2 ribs (about 3 oz) $2.50
• Cucumber (1 ct) 1 cucumber $0.99
• Jumbo Yellow Onions (1 lb) 1/2 onion (about 8 oz) sliced $1.49
• Kroger® Fresh Lemons Bag (2 lb) 1 lemon (zest + 2 Tbsp juice) $4.99
• Chateau Ste. Michelle Sauvignon Blanc Washington White Wine (750 ml) 1 bottle $7.97 sale

Instructions

1. Prep: Pat dry 1 lb Draper Valley FARMS® Bone-In Chicken Thighs ($3.99). Season all over with 1 tsp kosher salt and 1/2 tsp black pepper. Thin-slice 1/2 Jumbo Yellow Onion ($1.49/lb) (about 8 oz). Zest and juice 1 lemon from Kroger® Fresh Lemons Bag ($4.99) (you want 1 tsp zest + 2 Tbsp juice).
2. Cook potatoes: Cut 1 lb Kroger® Russet Potatoes ($2.99/5 lb) into 1-inch chunks. Put in a pot, cover with cold salted water, and boil 12–15 minutes until tender. Drain and let steam-dry 2 minutes.
3. Crisp chicken (stove): Heat a large skillet over medium-high heat. Add 1 tsp oil (pan should just shimmer). Place chicken thighs skin-side down and cook 8–10 minutes until deeply browned and much of the fat renders. Flip and cook 6–8 minutes more until cooked through (165°F). Transfer chicken to a plate.
4. Make lemon-onion pan sauce: Pour off all but 1 Tbsp fat from the skillet. Add sliced 1/2 onion and cook 3–4 minutes until softened. Add 1/4 cup water, scrape up browned bits, then stir in 2 Tbsp lemon juice and 1 tsp lemon zest. Simmer 1 minute and season to taste with salt/pepper. (If you keep capers at home, add 1 Tbsp now.)
5. Smash potatoes: Return drained potatoes to the pot. Add 1 Tbsp butter (or 1 Tbsp olive oil) + pinch of salt + black pepper. Smash with a fork until craggy and creamy. Add a splash of water if needed.
6. Quick celery–cucumber salad: Thin-slice 2 ribs celery from Private Selection® Long Celery Sticks ($2.50) and slice 1 Cucumber ($0.99). Toss with a pinch of salt, 1 tsp oil, and a squeeze of lemon (from the same $4.99 lemon bag).
7. Serve: Spoon lemon-onion pan sauce over the chicken. Plate with smashed potatoes and the crunchy celery–cucumber salad.

Ingredients

• Rockfish Fillet (Wild Caught Fresh) (1 lb) 1 lb $6.99
• Organic Fennel (1 ct) 1 fennel bulb $5.49
• Kroger® Red Potatoes (5 lb) 1 lb potatoes $4.99
• Fresh Roma Tomato (1 lb) 2 medium Roma tomatoes (about 8 oz) or 1/2 lb $2.79
• Fresh Organic Lemons - Each 1 lemon $1.50
• Jumbo Yellow Onions (1 lb) 1/2 onion (about 6–8 oz) $1.49

Instructions

1. Prep oven: Heat oven to 450°F. Line a sheet pan.
2. Roast potatoes: Cut 1 lb Kroger® Red Potatoes ($4.99/5 lb) into 3/4-inch chunks. Toss with 1 Tbsp oil, 1/2 tsp salt, and black pepper. Roast on the sheet pan 18–22 minutes, shaking once, until browned and tender.
3. Prep veg: Thin-slice 1/2 Jumbo Yellow Onion ($1.49/lb). Trim and thin-slice 1 Organic Fennel bulb ($5.49) (save fronds if you like). Chop 2 Roma tomatoes (from Fresh Roma Tomato $2.79/lb) (about 8 oz). Zest and juice 1 Fresh Organic Lemon ($1.50) (1 tsp zest + 1 Tbsp juice).
4. Roast fish: Pat dry 1 lb Rockfish Fillet ($6.99). Season with 3/4 tsp salt and pepper. Push potatoes to one side of the sheet pan, place rockfish on the other side, drizzle fish with 1 tsp oil, and roast 8–12 minutes (depending on thickness) until just flaky.
5. Warm fennel–tomato pan (stove): While fish roasts, heat a skillet over medium with 2 tsp oil. Add sliced onion + fennel with a pinch of salt and cook 6–8 minutes until softened and lightly golden. Add chopped tomatoes and cook 3–4 minutes until jammy. Stir in 1 Tbsp lemon juice + 1 tsp lemon zest and season to taste.
6. Serve: Spoon warm fennel–tomato mixture onto plates, top with roasted rockfish, and serve with crispy red potatoes. Finish with fennel fronds if using.

Ingredients

• Kroger® Fresh Natural Pork Shoulder Butt Bone In (1 lb) 1 lb $2.49
• Carrots (1 lb) 3/4 lb carrots (about 4 medium), sliced $1.69
• Fresh Rutabaga (1 lb) 1/2 lb rutabaga, diced $1.99
• Jumbo Yellow Onions (1 lb) 1/2 onion, diced $1.49
• Simple Truth Organic® Low Sodium Free Range Chicken Broth (32 oz) 2 cups broth $1.79
• Parsley (1 ct) 1/2 bunch, chopped $1.69
• Kroger® Russet Potato (1 lb) 1 large potato, diced (optional but recommended for a starch) $1.29
• Erath Pinot Noir Oregon Red Wine (750 ml) 1 bottle $14.99

Instructions

1. Prep: Cut 1 lb Kroger® Fresh Natural Pork Shoulder Butt Bone In ($2.49/lb) into 1-inch chunks (discard large bone if present or simmer it for flavor). Dice 1/2 Jumbo Yellow Onion ($1.49/lb). Slice 3/4 lb Carrots ($1.69/lb). Dice 1/2 lb Fresh Rutabaga ($1.99/lb). Dice 1 large Russet Potato ($1.29/lb) if using. Chop 1/2 bunch Parsley ($1.69).
2. Brown pork (stove): Heat a medium pot over medium-high. Add 1 tsp oil. Add pork pieces in a single layer and brown 4–6 minutes total, turning to get color. Season with 1/2 tsp salt and black pepper.
3. Build stew: Add diced 1/2 onion to the pot and cook 2 minutes. Add sliced carrots, diced rutabaga, and diced potato (if using). Pour in 2 cups Simple Truth Organic® Low Sodium Chicken Broth ($1.79) plus 1 cup water (enough to barely cover). Bring to a boil.
4. Simmer: Reduce to a steady simmer, cover slightly, and cook 25–30 minutes, stirring occasionally, until pork is tender and vegetables are soft. If it reduces too much, add a splash of water.
5. Finish: Taste and add salt/pepper as needed. Stir in chopped parsley (from $1.69 bunch) right before serving for freshness. (If you keep vinegar or lemon at home, add 1 tsp to brighten.)
6. Serve: Ladle into bowls. If you want it thicker, mash a few potato pieces against the side of the pot and stir back in.