Careme Recipes

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 12 oz (for 2 people) $6.99 sale / 1 lb
• Organic Russet Potatoes 1 lb, scrubbed, cut into 1-inch chunks $1.69 / lb
• Organic Lacinato Kale 1 bunch, stems removed, leaves sliced $2.79 / 1 ct
• Simple Truth Organic® Garlic Bulbs 2 cloves, thinly sliced $1.99 / 3 ct
• Fresh Lemon (not in list) 1 lemon (zest + 2 tbsp juice) —
• Capers (not in list) 2 tbsp, drained —
• Butter (not in list) 2 tbsp —
• Olive oil (not in list) 2–3 tbsp, divided —
• Red pepper flakes (not in list) Pinch (optional) —
• Salt & black pepper (not in list) To taste —
• Optional: Organic Jumbo Yellow Onion 1/2 onion, thinly sliced (optional for the kale) $1.49 / lb

Instructions

1. Prep: Heat oven to 450°F. Pat 12 oz rockfish dry; season both sides with 3/4 tsp kosher salt and 1/4 tsp black pepper. Scrub and cut 1 lb russet potatoes into 1-inch chunks. Destem and slice 1 bunch lacinato kale. Thinly slice 2 garlic cloves. Zest and juice 1 lemon (you want ~2 tbsp juice).
2. Roast potatoes: Toss the 1 lb potato chunks with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper on a sheet pan. Roast at 450°F for 18 minutes, then flip and roast 8–10 minutes more until browned and tender.
3. Roast fish: Push potatoes to one side of the sheet pan. Add the seasoned 12 oz rockfish to the open side, drizzle with 1 tsp olive oil, and roast at 450°F for 8–12 minutes (depending on thickness) until the fish flakes easily.
4. Make lemon-caper butter: While fish roasts, melt 2 tbsp butter in a small skillet over medium heat. Add the sliced 2 garlic cloves and cook 30–45 seconds. Stir in 2 tbsp drained capers, the lemon zest, and 2 tbsp lemon juice. Add a pinch of red pepper flakes if using; taste and adjust salt.
5. Sauté kale: In a separate skillet (or wipe out the butter skillet after making sauce), heat 2 tsp olive oil over medium-high. Add sliced kale (and 1/2 thin-sliced onion if using) with a pinch of salt. Splash in 2 tbsp water, cover 2 minutes to steam, then uncover and toss 2–3 minutes until glossy and tender.
6. Serve: Plate the roasted potatoes and sautéed kale. Top rockfish with the warm lemon-caper butter sauce (use all of it). Add extra lemon wedges if you like it brighter.

Ingredients

• Choice Top Round London Broil Beef 1 lb $8.99 sale / 1 lb
• Organic Ginger Root 1 tbsp finely grated (about a 1-inch knob) $3.99 / lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99 / 3 ct
• Organic Green Cabbage 1 small head (use ~1 lb), cut into 6 wedges $1.69 / lb
• Organic Carrots Bunch 1 bunch (about 5–6 carrots), peeled, cut into 3-inch batons $2.50 / 1 ct
• Soy sauce (not in list) 3 tbsp —
• Rice vinegar or apple cider vinegar (not in list) 1 tbsp —
• Honey or brown sugar (not in list) 1–2 tsp —
• Neutral oil (not in list) 2 tbsp, divided —
• Black pepper (not in list) 1/2 tsp —
• Sesame oil (optional, not in list) 1 tsp —
• Sesame seeds + sliced scallions (optional, not in list) For serving —

Instructions

1. Prep: Pat dry 1 lb London broil. In a bowl, mix 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp grated ginger, 2 minced garlic cloves, 1–2 tsp honey (or brown sugar), 1 tbsp neutral oil, and 1/2 tsp black pepper.
2. Marinate (quick): Coat the 1 lb London broil in the ginger-soy mixture. Let sit 15 minutes at room temp while you prep vegetables (or up to 30 minutes).
3. Prep vegetables: Cut ~1 lb green cabbage into 6 wedges, keeping the core intact so they hold together. Peel and cut 1 bunch carrots into 3-inch batons.
4. Grill steak: Heat grill (or grill pan) to medium-high. Grill the marinated London broil 4–6 minutes per side (aim ~125–130°F for medium-rare, ~135°F for medium). Move to a plate and rest 10 minutes. While it rests, reserve any resting juices to drizzle on top.
5. Grill/sear cabbage: Brush cabbage wedges with 1/2 tbsp neutral oil and sprinkle with salt. Grill 3–4 minutes per side until charred at edges and tender-crisp. If using a pan, sear in a hot skillet 3–4 minutes per cut side, then splash in 2 tbsp water and cover 2 minutes to soften.
6. Cook carrots (fast): In a skillet over medium-high, heat 1/2 tbsp neutral oil. Add carrots with a pinch of salt and 2 tbsp water; cover 4 minutes. Uncover and toss 2–3 minutes until just tender. Finish with 1 tsp sesame oil if using.
7. Slice & serve: Slice the rested London broil thinly against the grain. Drizzle with any resting juices and a spoon of leftover marinade that you’ve boiled for 1 minute (optional safety step) or simply discard leftover marinade. Serve with grilled cabbage and carrots; top with sesame seeds/scallions if desired.

Ingredients

• Kroger® Fresh Natural Pork Shoulder Butt Bone In 1.5 lb (cook extra; great leftovers) $1.99 sale / lb
• Simple Truth Organic® Roma Tomatoes 1 lb, chopped (or 1 container if that’s easiest) $2.99 / 16 oz
• Organic Jumbo Yellow Onions 1 medium onion, sliced $1.49 / lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $1.99 / 3 ct
• Organic Jalapeno Peppers 1 jalapeño, finely chopped (optional) $3.99 / lb
• Organic Green Cabbage 1/2 head, thinly sliced $1.69 / lb
• Organic Long English Cucumber 1/2 cucumber, thinly sliced (for slaw) $2.49 / 1 ct
• Rice (not in list) 3/4 cup dry white rice (or brown rice) —
• Chicken stock or water (not in list) 1 cup —
• Chili powder (not in list) 2 tsp —
• Ground cumin (not in list) 1 tsp —
• Dried oregano (not in list) 1 tsp —
• Salt & black pepper (not in list) To taste —
• Neutral oil (not in list) 1 tbsp —
• Lime (not in list) 1 lime (juice for slaw) —
• Optional toppings (not in list) Cilantro, avocado, hot sauce, yogurt/sour cream —

Instructions

1. Prep: Cut 1.5 lb bone-in pork shoulder into 3–4 big chunks (or leave whole if it fits). Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Slice 1 medium onion. Mince 3 garlic cloves. Chop 1 lb roma tomatoes. Thinly slice 1/2 head cabbage and 1/2 cucumber for slaw.
2. Optional brown (more flavor): In a skillet over medium-high, heat 1 tbsp neutral oil. Brown the pork chunks 2–3 minutes per side. Transfer pork to slow cooker. (If skipping browning, just add pork straight to slow cooker.)
3. Build the braise in slow cooker: Add sliced onion, minced garlic, chopped tomatoes, 1 cup chicken stock (or water), 2 tsp chili powder, 1 tsp cumin, and 1 tsp dried oregano. Add chopped jalapeño if using. Stir and nestle pork in the liquid.
4. Slow cook: Cook on LOW 6–7 hours (or HIGH 3–4 hours) until the pork shreds easily. Skim excess fat if desired. Shred the pork with two forks in the slow cooker; taste and adjust salt.
5. Cook rice near the end: Rinse 3/4 cup dry rice. Cook with 1 1/2 cups water and a pinch of salt (stovetop: bring to boil, cover, reduce to low 15 minutes; rest 5 minutes).
6. Quick slaw: Toss the sliced 1/2 head cabbage and 1/2 cucumber with 1 tbsp lime juice, 1/4 tsp salt, and a little black pepper. Let it sit 5 minutes to soften slightly.
7. Serve: Spoon rice into bowls, top with shredded chile-tomato pork and plenty of pan juices. Add crunchy slaw on the side (or right on top). Finish with cilantro/avocado/yogurt or hot sauce if you like.