Careme Recipes

Ingredients

• Fresh Catfish Nuggets 1 lb $2.99
• Fresh Carrots 1 lb $1.69
• Green Asparagus 1 lb $2.99
• Organic Parsley 1 bunch $1.99
• Green Onions 1 bunch $1.39
• Garlic 1 head $0.79

Instructions

1. Prep 1 pound Fresh Catfish Nuggets ($2.99) by patting them dry and cutting any very large pieces into even bite-size chunks. Trim 1 pound Fresh Carrots ($1.69) and slice on a diagonal. Trim 1 pound Green Asparagus on sale ($2.99) and cut into 2-inch pieces. Finely chop 2 tablespoons from 1 bunch Organic Parsley ($1.99), slice 2 Green Onions ($1.39), and mince 2 cloves from 1 head Garlic ($0.79).
2. Heat the oven to 425°F. Toss the 1 pound sliced carrots with 1 tablespoon oil, half the minced garlic, salt, and pepper on a sheet pan. Roast for 10 minutes.
3. Add the 1 pound asparagus pieces to the sheet pan with another light drizzle of oil, a pinch of salt, and pepper. Roast the carrots and asparagus together for 10 to 12 minutes more, until the carrots are tender and the asparagus is just browned at the tips.
4. While the vegetables roast, season the 1 pound catfish nuggets with salt, pepper, and, if you have it in the pantry, a pinch of paprika or cayenne. Heat 1 tablespoon oil in a large skillet over medium-high heat.
5. Add the seasoned 1 pound catfish nuggets to the skillet in a single layer and cook for 2 to 3 minutes per side until nicely browned and cooked through. Add the remaining minced garlic during the last 30 seconds so it turns fragrant but not burnt.
6. Transfer the fish to a serving plate. Toss the roasted carrots and asparagus with the chopped 2 tablespoons parsley and sliced green onions for a fresh finish.
7. Serve the pan-seared catfish nuggets with the roasted carrots and asparagus. If you have lemon or vinegar in the pantry, a quick squeeze or splash over everything will brighten the dish.
8. Wine pairing: Pour a crisp Sauvignon Blanc for herbal lift and acidity, or choose an unoaked Chardonnay if you want a rounder match that still keeps the fish front and center.

Ingredients

• Simple Truth Boneless Skinless Fresh Chicken Breast Family Pack BIG DEAL! 1 lb $5.49
• Beets Bunch 1 lb $2.49
• Private Selection Peruvian Gold Sweet Onion 3 lb Bag 1 onion from bag $4.49
• Organic Parsley 1 bunch $1.99
• Garlic 1 head $0.79
• Fresh Green Bell Pepper 1 ct $0.79

Instructions

1. Prep 1 pound Boneless Skinless Fresh Chicken Breast on sale ($5.49) by cutting into 2 even cutlets or large strips for faster roasting. Scrub or peel 1 pound Beets Bunch ($2.49) and cut into 1-inch wedges. Slice 1 sweet onion from the Peruvian Gold Sweet Onion bag ($4.49) into thick wedges. Dice 1 Fresh Green Bell Pepper ($0.79), mince 2 cloves from 1 head Garlic ($0.79), and chop 2 tablespoons from 1 bunch Organic Parsley ($1.99).
2. Heat the oven to 425°F. On one side of a sheet pan, toss the 1 pound beet wedges and sliced sweet onion with 1 1/2 tablespoons oil, half the minced garlic, salt, and pepper. Roast for 15 minutes to give the beets a head start.
3. Meanwhile, season the 1 pound chicken breast with salt, pepper, and any pantry spices you like such as paprika, dried thyme, or Italian seasoning. Toss the diced green bell pepper with a little oil and a pinch of salt.
4. Remove the pan from the oven. Push the partially roasted beets and onions to the edges and add the seasoned 1 pound chicken breast and diced green bell pepper to the center. Scatter on the remaining minced garlic.
5. Return the sheet pan to the oven and roast for 15 to 18 minutes, until the chicken is cooked through and the beets are tender when pierced with a knife.
6. Rest the chicken for 3 minutes, then slice if desired. Toss the roasted vegetables with the chopped parsley for freshness.
7. Serve the roasted chicken with the beet, onion, and green pepper mixture spooned alongside.
8. Wine pairing: Pinot Noir complements the earthy sweetness of the beets without overpowering the chicken, while a dry Rosé offers bright fruit and enough acidity to keep the whole plate lifted.

Ingredients

• Kroger Chorizo Hardwood Smoked Sausage Pork Link 14 oz $3.39
• Fresh Cabbage Red Cabbage 1 lb $1.29
• Fresh Carrots 1 lb $1.69
• Fresh Green Bell Pepper 1 ct $0.79
• Green Onions 1 bunch $1.39
• Garlic 1 head $0.79

Instructions

1. Prep 14 ounces Kroger Chorizo Hardwood Smoked Sausage Pork Link ($3.39) by slicing into coins. Thinly shred 1 pound Red Cabbage ($1.29). Peel 2 medium carrots from the 1 pound bag Fresh Carrots ($1.69) and cut into matchsticks or thin slices. Slice 1 Fresh Green Bell Pepper ($0.79), slice 2 Green Onions ($1.39), and mince 2 cloves from 1 head Garlic ($0.79).
2. Heat a large skillet or wok over medium-high heat. Add the sliced 14 ounces smoked chorizo sausage and cook for 4 to 5 minutes until browned and the edges are crisp. Remove to a plate, leaving a little flavorful fat in the pan.
3. Add the sliced carrots and green bell pepper to the skillet and stir-fry for 2 to 3 minutes. Add the minced garlic and cook for 30 seconds.
4. Add the shredded 1 pound red cabbage in batches, stirring so it wilts evenly. Season with salt and pepper and, if you have pantry staples available, add a splash of soy sauce or vinegar for balance.
5. Return the browned 14 ounces smoked chorizo sausage to the skillet and toss everything together for 2 to 3 more minutes until the cabbage is tender-crisp and the sausage is heated through.
6. Finish with the sliced green onions and serve hot. If you want a starch and have pantry rice or noodles, this stir-fry pairs very well with either.
7. Wine pairing: A fruit-forward Zinfandel matches the smoky sausage and sweet pepper notes, while Riesling can cool the spice and refresh the palate.