Careme Recipes

Ingredients

• Fresh Steelhead Trout Fillet 12 oz (for 2 servings, ~6 oz each) $8.99 sale (1 lb)
• Fresh Brussels Sprouts - Order by the Pound 12 oz, trimmed and halved $3.99 (1 lb)
• Organic Meyer Lemons 1 lemon (zest + 2 Tbsp juice) $6.29 (each)
• Organic Italian Parsley 1/2 bunch, finely chopped (about 1/3 cup) $2.49 (each)
• Jumbo Yellow Onions 1/4 onion, very finely diced (about 1/3 cup) $1.29 sale (1 lb)
• Olive oil 2 tsp for salmon + 2 tsp for sprouts
• Dijon mustard 1 tsp (optional but great)
• Garlic 1 clove, minced $1.50 (1 ct)
• Kosher salt 3/4 tsp total (to taste)
• Black pepper 1/2 tsp total (to taste)
• Red pepper flakes Pinch (optional)

Instructions

1. Prep the oven and pans: heat oven to 425°F. Line a sheet pan with foil or parchment.
2. Prep the Brussels sprouts: trim and halve 12 oz Brussels sprouts. Toss with 2 tsp 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: roast at 425°F for 16–20 minutes until deeply browned on the cut side and tender.
4. Prep the steelhead: pat dry 12 oz steelhead. Season with 1/4 tsp kosher salt and 1/4 tsp black pepper. Drizzle with 2 tsp olive oil.
5. Roast the fish: push sprouts to one side of the pan (or use a second pan). Add steelhead and roast 8–10 minutes, until it flakes and reaches ~125–130°F for medium (or 140°F if you prefer more done).
6. Make the Meyer lemon–parsley sauce (while fish roasts): in a small bowl mix 2 Tbsp Meyer lemon juice, 1 tsp Meyer lemon zest, 1/3 cup chopped parsley, 1/3 cup finely diced yellow onion, 1 minced garlic clove, 1 tsp Dijon (optional), a pinch of red pepper flakes (optional), and a pinch of salt/pepper to taste.
7. Serve: plate 6 oz steelhead per person with half the sprouts. Spoon the lemon-parsley sauce over the fish (and a little over sprouts if you like).

Ingredients

• Extra Large EZ Peel Shrimp 21/25 12 oz shrimp, peeled/deveined (tails off) $7.99 sale (1 lb)
• Kroger® Lettuce Boats 1 package (or butterhead lettuce, 1 head) $3.99 (7 oz)
• Organic Cilantro 1/4 cup chopped (optional but great) $1.99 (1 ct)
• Green Onions 2, thinly sliced $1.50 (1 each)
• Fresh Organic Lime - Each 1 lime (or use 1/2 Meyer lemon) $1.29 (each)
• Garlic 2 cloves, minced $1.50 (1 ct)
• Olive oil or avocado oil 2 tsp
• Soy sauce or fish sauce 1 tsp (optional, for savoriness)
• Chili flakes 1/2 tsp (or to taste)
• Kosher salt 1/2 tsp (to taste)
• Black pepper 1/4 tsp
• Cucumber 1/2 cucumber, thinly sliced (side/inside boats) $0.99 (1 ct)

Instructions

1. Prep the toppings: slice 2 green onions thinly, chop 1/4 cup cilantro (optional), and slice 1/2 cucumber thinly. Set out 1 package lettuce boats.
2. Prep the shrimp: pat dry 12 oz peeled shrimp. Season with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/2 tsp chili flakes.
3. Cook on the stove: heat 2 tsp oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until just opaque and curled.
4. Add garlic and citrus: reduce heat to medium. Add 2 minced garlic cloves and stir 20–30 seconds until fragrant. Squeeze in juice of 1 lime (or 1/2 Meyer lemon). Add 1 tsp soy sauce or fish sauce (optional). Toss 15 seconds and turn off heat.
5. Assemble: divide shrimp between lettuce boats. Top with sliced green onions and cilantro. Serve with sliced cucumber on the side or tucked into boats for crunch.

Ingredients

• Simple Truth® Natural Bratwurst Chicken Sausage Links 12 OZ 6 oz (about 2 links), sliced into coins $5.00 sale (12 oz)
• Kroger® Broccoli Florets BIG DEAL! 12 oz florets $6.00 (32 oz)
• Organic Yellow Potatoes 8 oz (about 1 medium), diced 1/2-inch $2.49 (1 lb)
• Jumbo Yellow Onions 1/2 onion, diced (about 1 cup) $1.29 sale (1 lb)
• Carrots 1 large carrot, diced (about 1/2 cup) $1.69 (1 lb)
• Celery (sleeved celery) 2 stalks, diced (about 1/2 cup) $2.49 (1 lb)
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 4 cups (32 oz) $1.99 sale (32 oz)
• Olive oil 2 tsp
• Dried thyme (or fresh thyme) 1/2 tsp dried (or 1 tsp fresh)
• Bay leaf 1 (optional)
• Kosher salt 1/2 tsp (to taste, go light—sausage is salty)
• Black pepper 1/2 tsp
• Lemon (optional) 1–2 tsp juice to finish (optional) $1.69 (each)

Instructions

1. Prep the vegetables: dice 1/2 onion (about 1 cup), dice 2 celery stalks (about 1/2 cup), dice 1 large carrot (about 1/2 cup), dice 8 oz yellow potato into 1/2-inch pieces, and measure 12 oz broccoli florets.
2. Prep the sausage: slice 6 oz chicken sausage into coins (about 1/4-inch thick).
3. Start on the stove: heat 2 tsp olive oil in a soup pot over medium heat. Add diced onion, carrot, and celery with 1/4 tsp salt and 1/4 tsp black pepper. Cook 6–8 minutes until softened.
4. Brown the sausage: add sliced 6 oz chicken sausage and cook 2–3 minutes, stirring, to lightly brown and render flavor.
5. Simmer: add 4 cups (32 oz) low-sodium chicken broth, the diced 8 oz potatoes, 1/2 tsp dried thyme, and 1 bay leaf (optional). Bring to a boil, then reduce to a steady simmer for 10–12 minutes until potatoes are nearly tender.
6. Add broccoli: stir in 12 oz broccoli florets and simmer 4–6 minutes until broccoli is tender-crisp.
7. Finish and serve: remove bay leaf. Taste and adjust with up to 1/4 tsp more salt (if needed) and 1/4 tsp more pepper. Optional: brighten with 1–2 tsp lemon juice. Serve hot.