Careme Recipes

Ingredients

• Salmon Sockeye Fillet (Wild Caught Frozen) 1 lb 13.99
• Green Asparagus 1 lb 5.99
• Private Selection® Gold Mini Petite Spudlings™ Gourmet Potatoes 16 oz 3.99
• Jumbo Yellow Onions 1/2 lb, thinly sliced 1.49
• Pompeii® Lemon Juice 1 tablespoon 2.50
• Kroger® Fresh Diced Garlic 1 tablespoon 3.49
• pantry: Dijon mustard 1 tablespoon
• pantry: maple syrup 1 tablespoon
• pantry: olive oil 2 tablespoons
• pantry: kosher salt to taste
• pantry: black pepper to taste
• pantry: paprika 1/2 teaspoon

Instructions

1. Preheat the oven to 425°F. Halve 16 ounces Private Selection® Gold Mini Petite Spudlings™ Gourmet Potatoes, trim 1 pound Green Asparagus, and thinly slice 1/2 pound Jumbo Yellow Onions. Pat dry 1 pound Salmon Sockeye Fillet and cut into 2 equal portions.
2. Toss the halved potatoes with 1 tablespoon olive oil, the sliced onion, 1/2 teaspoon paprika, 1/2 teaspoon kosher salt, and a few grinds of black pepper. Spread on a sheet pan cut side down where possible and roast for 15 minutes.
3. While the potatoes start, stir together 1 tablespoon Dijon mustard, 1 tablespoon maple syrup, 1 tablespoon Pompeii® Lemon Juice, and 1/2 tablespoon Kroger® Fresh Diced Garlic in a small bowl.
4. After the potatoes have roasted 15 minutes, toss the asparagus with 1 teaspoon olive oil, a pinch of salt, and pepper. Move the potatoes and onions to one side of the pan and add the asparagus to the other side.
5. Pat the 2 salmon portions again, season with salt and pepper, and brush the tops with the mustard-maple mixture. Set the salmon on a second lightly oiled pan or oven-safe skillet.
6. Roast the salmon at 425°F for 8 to 10 minutes, depending on thickness, until just barely translucent in the center and flaking at the edges. Roast the asparagus and potatoes 8 to 10 minutes more, until the asparagus is tender-crisp and the potatoes are browned.
7. If you want extra color, switch the salmon to broil for 1 minute at the end to lightly lacquer the glaze. Rest the salmon 2 minutes.
8. Plate by swooshing the roasted onions and potatoes slightly off-center, leaning the glazed salmon against them, and laying the asparagus alongside for height. Spoon any pan juices over the fish and finish with a tiny squeeze of lemon if desired.
9. Pour Sauvignon Blanc for the brightest pairing, or Pinot Noir if you prefer red.

Ingredients

• Boneless Skinless Chicken Thighs 1 lb 4.49
• Bok Choy 1 lb, separated and chopped 2.49
• Kroger® Sugar Snap Peas 8 oz 3.99
• Kroger® Sliced White Mushrooms 8 oz 2.79
• Ginger Root 2-inch piece, peeled and minced 4.99
• Kroger® Fresh Diced Garlic 1 tablespoon 3.49
• Green Onions 1 bunch, sliced 1.50
• Kroger® Yellow Onion 3 lb Bag 1/2 lb, thinly sliced 3.49
• FREE RANGE CHICKEN BROTH LOW SODIUM - SIMPLE TRUTH ORGANIC - 32 OZ 1/2 cup 1.67
• pantry: soy sauce 3 tablespoons
• pantry: rice 1 cup dry
• pantry: neutral oil 2 tablespoons
• pantry: cornstarch 2 teaspoons
• pantry: sesame oil 1 teaspoon
• pantry: black pepper to taste

Instructions

1. Cook 1 cup dry rice according to package directions so it is ready when the stir-fry is done. Fluff and keep warm.
2. Trim 1 pound Boneless Skinless Chicken Thighs and slice into bite-size pieces. Chop 1 pound Bok Choy, keeping stems and leaves separate. Slice 8 ounces Kroger® Sliced White Mushrooms, if needed. Thinly slice 1/2 pound yellow onion and 1 bunch Green Onions. Peel and mince a 2-inch piece of Ginger Root.
3. In a small bowl, whisk 1/2 cup FREE RANGE CHICKEN BROTH LOW SODIUM - SIMPLE TRUTH ORGANIC - 32 OZ with 3 tablespoons soy sauce, 2 teaspoons cornstarch, and 1 teaspoon sesame oil.
4. Heat a large skillet or wok over medium-high heat with 1 tablespoon neutral oil. Add the sliced chicken thighs in a single layer, season lightly with black pepper, and cook 4 to 5 minutes, stirring occasionally, until browned and nearly cooked through. Transfer to a plate.
5. Add the remaining 1 tablespoon neutral oil to the pan. Add the 1/2 pound sliced yellow onion, the bok choy stems, 8 ounces sugar snap peas, and 8 ounces mushrooms. Stir-fry 3 to 4 minutes until glossy and still a little crisp.
6. Add 1 tablespoon Kroger® Fresh Diced Garlic and the minced ginger. Stir 30 seconds until fragrant. Return the chicken to the pan.
7. Add the chopped bok choy leaves and pour in the broth-soy mixture. Stir-fry 2 to 3 minutes until the sauce lightly thickens and coats the chicken and vegetables. Fold in most of the sliced green onions.
8. Taste and adjust with a little more soy sauce or black pepper if needed. The vegetables should stay vibrant and not go limp.
9. Plate the rice in shallow bowls, spoon the chicken and vegetables over and slightly to one side, and scatter the remaining green onions on top for freshness and contrast.
10. Serve with Riesling for a touch of aromatic lift, or Pinot Gris for a leaner, crisper pairing.

Ingredients

• Certified Angus Beef Choice Tenderloin Steak 12 oz 23.99
• Kroger® Russet Potatoes 1 lb 2.99
• Carrots 1 lb, peeled and cut on the bias 1.69
• Kroger® Sliced Baby Bella Mushrooms 8 oz 3.99
• Kroger® Yellow Onion 3 lb Bag 1/4 lb, finely diced 3.49
• Kroger® Fresh Diced Garlic 2 teaspoons 3.49
• FREE RANGE CHICKEN BROTH LOW SODIUM - SIMPLE TRUTH ORGANIC - 32 OZ 3/4 cup 1.67
• Parsley 2 tablespoons, chopped 1.69
• pantry: olive oil 1 tablespoon
• pantry: butter 3 tablespoons
• pantry: milk 1/4 cup
• pantry: kosher salt to taste
• pantry: black pepper to taste
• pantry: Dijon mustard 1 teaspoon

Instructions

1. Preheat the oven to 425°F. Peel 1 pound Carrots and cut them on a sharp bias into thick pieces for a more elegant look. Peel 1 pound Kroger® Russet Potatoes and cut into large chunks. Finely dice 1/4 pound yellow onion, chop 2 tablespoons Parsley, and measure 8 ounces Kroger® Sliced Baby Bella Mushrooms.
2. Toss the carrots with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and black pepper. Spread on a sheet pan and roast for 25 to 30 minutes, turning once, until browned at the edges and tender.
3. Put the potato chunks in a saucepan, cover with cold salted water, and bring to a boil. Simmer 15 to 18 minutes until very tender. Drain well and return to the hot pot to steam off excess moisture.
4. Mash the hot potatoes with 2 tablespoons butter, 1/4 cup milk, salt, and pepper until smooth and fluffy. Cover and keep warm.
5. While the vegetables cook, pat 12 ounces Certified Angus Beef Choice Tenderloin Steak dry and season generously with kosher salt and black pepper. Heat a heavy skillet over medium-high heat. Add a light film of oil if needed and sear the steak 3 to 4 minutes per side for medium-rare, depending on thickness. Transfer to a plate to rest 8 minutes.
6. Lower the skillet to medium. Add 1 tablespoon butter, the diced onion, and 8 ounces mushrooms. Cook 5 to 6 minutes until the mushrooms release moisture and then begin to brown.
7. Add 2 teaspoons Kroger® Fresh Diced Garlic and cook 30 seconds. Stir in 1 teaspoon Dijon mustard, then pour in 3/4 cup FREE RANGE CHICKEN BROTH LOW SODIUM - SIMPLE TRUTH ORGANIC - 32 OZ. Simmer 3 to 4 minutes until reduced to a lightly saucy consistency. Stir in half the chopped parsley.
8. Slice the rested tenderloin against the grain. Taste the mushroom sauce and adjust with salt and pepper.
9. Plate by spooning a smooth bed of mashed potatoes slightly off-center, fanning the sliced beef over the top, and leaning the roasted carrots alongside. Spoon the mushroom pan sauce over the beef and around the plate, then finish with the remaining parsley.
10. Serve with Cabernet Sauvignon for a classic steakhouse pairing, or Merlot for a plush, fruit-forward option.