Careme Recipes

Ingredients

• Steelhead Fillet (Fresh Farm Raised) 12 oz (0.75 lb), patted dry $8.99/lb (sale)
• Fresh Brussels Sprouts - Order by the Pound 12 oz, trimmed and halved $3.99/lb
• Simple Truth Organic® Gourmet Gold Potatoes (24 oz) 12 oz, cut into 1-inch pieces $3.50 (sale)
• Fresh Large Organic Navel Orange - Each 1 orange (zest + 3 tbsp juice) $2.99 each
• Fresh Organic Limes - Each 1 lime (1 tbsp juice) $1.29 each
• Kroger® Peeled Garlic (6 oz) 2 cloves, minced (or 1 tsp pre-peeled minced) $3.69
• Olive oil 2 1/2 tbsp
• Dijon mustard 1 tbsp
• Honey or maple syrup 1 1/2 tsp
• Kosher salt 1 tsp, divided
• Black pepper 1/2 tsp, divided
• Red pepper flakes (optional) Pinch

Instructions

1. Heat oven to 425°F. Set a large sheet pan in the oven to preheat for 5 minutes (helps browning).
2. Prep potatoes: toss 12 oz gold potatoes (1-inch pieces) with 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Carefully spread on the hot sheet pan. Roast 15 minutes.
3. Prep sprouts while potatoes start: toss 12 oz Brussels sprouts (halved) with 1 tbsp olive oil, 1/4 tsp kosher salt, and a pinch of black pepper. After potatoes roast 15 minutes, add sprouts to the pan and roast 10 minutes more.
4. Make citrus glaze: in a small bowl, whisk 1 tbsp Dijon, 1 1/2 tsp honey/maple, 2 cloves minced garlic, 1 tbsp lime juice, 3 tbsp orange juice, and 1 tsp orange zest.
5. Season fish: pat 12 oz steelhead dry. Sprinkle with 1/4 tsp kosher salt and 1/4 tsp black pepper. Push veggies to make room; place steelhead skin-side down. Brush generously with the citrus glaze.
6. Finish roasting: roast 8–12 minutes, until the thickest part of the fish flakes easily (aim ~125–130°F for medium). If you want extra color, broil 1–2 minutes at the end—watch closely.
7. Taste and serve: squeeze a little extra orange or lime over the sprouts and potatoes if you like. Divide fish + veggies between 2 plates.

Ingredients

• Certified Angus Beef Choice Top Sirloin Steak (1 Steak) 12 oz steak (about 3/4 lb), patted dry $14.99/lb
• Baby Organic Golden Beets 1 bunch/pack (about 12–16 oz), scrubbed and quartered $3.89 each
• Shallots 2 medium shallots, thinly sliced $4.49/lb
• Simple Truth Organic® Low Sodium Free Range Chicken Broth (32 oz) 3/4 cup $1.99 (sale)
• Olive oil 2 tbsp, divided
• Butter (optional but great) 1 tbsp
• Kroger Beef Gravy - 12oz jar (optional shortcut) Optional: 1/2 cup if skipping pan sauce $1.50 (sale)
• Fresh Organic Limes - Each (or lemon juice if you have it) 1/2 lime (about 1 tsp juice) $1.29 each
• Kosher salt 1 tsp, divided
• Black pepper 1/2 tsp, divided
• Smoked paprika (optional) 1/2 tsp
• Flour (optional thickener) 1 tsp

Instructions

1. Roast beets (oven method): heat oven to 425°F. Toss 12–16 oz golden beets (quartered) with 1 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/2 tsp smoked paprika (optional). Spread on a sheet pan and roast 25–35 minutes, stirring once, until tender and browned at edges.
2. Prep steak: while beets roast, pat dry a 12 oz sirloin steak. Season all over with 1/2 tsp kosher salt and 1/4 tsp black pepper. Let sit at room temp 10 minutes (helps even cooking).
3. Sear (stove method): heat a skillet (cast iron ideal) over medium-high 2 minutes. Add 1 tbsp olive oil. Sear steak 3–5 minutes per side (depending on thickness) until well-browned; for medium aim 130–135°F. Transfer steak to a plate to rest 8 minutes.
4. Make shallot pan sauce: lower heat to medium. Add 1 tbsp butter (or 1 tbsp olive oil) to the same skillet. Add 2 sliced shallots and a pinch of salt; cook 2–3 minutes until softened.
5. Deglaze and reduce: add 3/4 cup low-sodium chicken broth, scraping up browned bits. Simmer 4–6 minutes until slightly reduced and glossy. For a thicker sauce, whisk 1 tsp flour into 1 tbsp cold water, then whisk into sauce and simmer 1 minute. Finish with 1 tsp lime juice and black pepper to taste.
6. Serve: slice rested steak against the grain. Divide steak and roasted beets between 2 plates. Spoon shallot sauce over the steak. (Shortcut option: warm 1/2 cup jar gravy instead of pan sauce, but the pan sauce tastes fresher.)

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb tenderloin, silver skin removed if needed $3.99/lb (sale)
• Green Savoy Cabbage 8 oz, thinly sliced (about 3 packed cups) $2.69/lb
• Cucumber 1, thinly sliced or julienned $0.99 each
• Organic Cilantro 1/4 cup leaves, chopped (optional but great) $1.99
• Fresh Organic Limes - Each 1 lime (2 tbsp juice + zest optional) $1.29 each
• Maple syrup or honey 1 1/2 tbsp
• Olive oil 1 tbsp
• Garlic 1 clove, grated/minced $1.50 each (bulb)
• Mayonnaise (or yogurt) 2 tbsp mayo (or 1 tbsp mayo + 1 tbsp yogurt)
• Dijon mustard 1 tsp
• Kosher salt 1 tsp, divided
• Black pepper 1/2 tsp, divided
• Red pepper flakes or hot sauce (optional) Pinch

Instructions

1. Prep grill: heat grill to medium-high (about 450°F). Clean and oil grates.
2. Make maple-lime glaze: whisk 2 tbsp lime juice, 1 1/2 tbsp maple syrup (or honey), 1 tbsp olive oil, 1 minced garlic clove, 1/2 tsp kosher salt, and 1/4 tsp black pepper. (Add pinch red pepper flakes if you like heat.)
3. Season pork: pat dry 1 lb pork tenderloin. Brush all over with half the glaze (save the rest for finishing).
4. Grill pork: place tenderloin on grill. Cook 12–18 minutes total, turning every 3–4 minutes, until it reaches 140–145°F in the thickest part.
5. Rest and finish: move pork to a plate, brush with remaining glaze, and rest 5–8 minutes (it will carryover-cook).
6. Make slaw (while pork grills): toss 8 oz thin-sliced savoy cabbage + 1 sliced cucumber. Whisk dressing: 2 tbsp mayo (or mayo/yogurt combo), 1 tsp Dijon, 1 tbsp lime juice (from the same lime), 1/2 tsp kosher salt, and 1/4 tsp black pepper. Toss with slaw. Fold in 1/4 cup chopped cilantro if using.
7. Serve: slice pork into 1/2-inch medallions. Divide pork and slaw between 2 plates.