Careme Recipes

Ingredients

• Kroger® Ground Pork (on sale) 12 oz $3.99 / 16 oz
• Green Asparagus (on sale) 12 oz, woody ends trimmed, cut into 2-inch pieces $2.99 / 1 lb
• Organic Ginger Root 1 tbsp, finely grated $5.99 / lb
• Organic Garlic 2 cloves, finely minced $6.99 / lb
• Organic Long English Cucumber (optional quick side) 1/2 cucumber, thinly sliced $3.99 / 1 ct
• Cooked rice (not in sale list) 1 cup dry jasmine or long-grain rice (makes ~3 cups cooked)
• Soy sauce (not in sale list) 2 tbsp
• Hoisin sauce (not in sale list) 2 1/2 tbsp
• Rice vinegar or lime juice (not in sale list) 1 tbsp
• Chili garlic sauce or sriracha (not in sale list) 1–2 tsp, to taste
• Toasted sesame oil (not in sale list) 1 tsp
• Neutral oil (not in sale list) 1–2 tbsp
• Cornstarch (not in sale list) 1 tsp
• Water (not in sale list) 1/4 cup
• Salt & black pepper (not in sale list) to taste
• Sesame seeds and/or scallions (not in sale list, optional) for finishing

Instructions

1. Prep the rice: rinse 1 cup dry rice until water runs mostly clear. Cook with 1 3/4 cups water and a pinch of salt (or per your rice cooker).
2. Prep the veg: trim and discard woody ends from 12 oz asparagus; cut into 2-inch pieces. Optional: thinly slice 1/2 English cucumber for a quick crunchy side.
3. Make the sauce: in a small bowl whisk 2 tbsp soy sauce, 2 1/2 tbsp hoisin, 1 tbsp rice vinegar (or lime), 1–2 tsp chili garlic sauce, 1 tsp toasted sesame oil, 1 tsp cornstarch, and 1/4 cup water. Set aside.
4. Sear the pork: heat 1 tbsp neutral oil in a large skillet or wok over medium-high. Add 12 oz ground pork, season with black pepper and a small pinch of salt. Cook 5–7 minutes, breaking it up, until browned and cooked through.
5. Aromatics: push pork to one side; add 1 more tsp oil if pan is dry. Add 1 tbsp grated ginger and 2 minced garlic cloves; stir 20–30 seconds until fragrant.
6. Stir-fry asparagus: add the 12 oz asparagus. Toss and cook 3–5 minutes until bright green and crisp-tender (splash in 1–2 tbsp water if needed to steam-finish).
7. Glaze: re-whisk sauce, pour into the pan, and toss 1–2 minutes until glossy and thickened and everything is coated.
8. Serve: spoon over cooked rice. Finish with sesame seeds and/or sliced scallions if you have them. Optional quick cucumber side: toss sliced cucumber with a pinch of salt + a splash of rice vinegar and serve alongside.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (on sale) 12–14 oz (2 fillets) $7.99 / 1 lb (sale)
• Broccoli Crown 1 large crown (~12 oz), cut into florets (stems peeled/sliced optional) $2.99 / 1 lb
• Organic Yukon Gold Potatoes 12 oz potatoes (about 2 medium), cut into 1-inch chunks $4.99 / 3 lb
• Organic Garlic 2 cloves, minced $6.99 / lb
• Lemon (not in sale list) 1 (zest + 2 tbsp juice)
• Capers (not in sale list) 2 tbsp, drained
• Butter (not in sale list) 1–2 tbsp
• Olive oil (not in sale list) 2 tbsp
• Dijon mustard (not in sale list, optional) 1 tsp
• Chicken or veg stock (not in sale list) 1/3 cup (or water)
• Salt & black pepper (not in sale list) to taste
• Parsley (not in sale list, optional) 1–2 tbsp chopped

Instructions

1. Prep the potatoes: cut 12 oz Yukon Gold potatoes into 1-inch chunks. Add to a pot, cover with cold salted water, and bring to a boil; simmer 12–15 minutes until tender.
2. Prep the broccoli: cut ~12 oz broccoli into bite-size florets (slice peeled stems too if using).
3. Prep the fish: pat 12–14 oz rockfish dry. Season both sides with salt and black pepper. Zest the lemon and squeeze 2 tbsp juice.
4. Roast the broccoli (oven method): heat oven to 450°F. Toss broccoli with 1 tbsp olive oil, salt, and pepper. Roast 12–15 minutes, shaking once, until browned at edges and tender-crisp.
5. Sear the rockfish (stove): while broccoli roasts, heat 1 tbsp olive oil in a nonstick or well-seasoned skillet over medium-high. Add fish and cook 2–3 minutes on the first side until nicely golden. Flip and cook 1–2 minutes more until the fish flakes easily (rockfish cooks fast). Transfer fish to a plate.
6. Make the lemon-caper pan sauce: reduce heat to medium. Add 1 tbsp butter to the same pan. Add 2 minced garlic cloves; stir 20–30 seconds. Add 2 tbsp drained capers and stir 15 seconds. Add 1/3 cup stock (or water), 2 tbsp lemon juice, and optional 1 tsp Dijon. Simmer 1–2 minutes, scraping up browned bits. Turn off heat and swirl in another 1 tbsp butter if you want it richer.
7. Smash the potatoes: drain potatoes well. Return to pot; add 1 tbsp butter and a pinch of salt and pepper. Smash with a fork/masher, adding 1–2 tbsp warm water or milk if needed to loosen.
8. Serve: plate smashed potatoes + roasted broccoli. Top fish with spoonfuls of lemon-caper sauce. Finish with parsley and a little extra lemon zest if you like.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin (on sale) 1 lb tenderloin $3.99 / 1 lb (sale)
• Organic Kale 8 oz, ribs removed, thinly sliced $2.99 / 1 lb
• Kroger® Fuji Apples – 3 Pound Bag 2 apples, cored and sliced $4.99 / 3 lb
• Organic Garlic 2 cloves, thinly sliced or minced $6.99 / lb
• Organic Ginger Root (optional) 1 tsp, grated (optional in glaze) $5.99 / lb
• Maple syrup (not in sale list) 2 tbsp
• Dijon mustard (not in sale list) 1 tbsp
• Apple cider vinegar (not in sale list) 1 tbsp
• Chili flakes or chili powder (not in sale list) 1/2 tsp
• Soy sauce (not in sale list, optional) 1 tsp (optional for savory depth)
• Olive oil (not in sale list) 2 tbsp, divided
• Salt & black pepper (not in sale list) to taste
• Water or broth (not in sale list) 2–3 tbsp (for kale, as needed)

Instructions

1. Prep the grill: heat grill to medium-high (about 400–450°F). Clean and oil the grates.
2. Make the glaze: whisk 2 tbsp maple syrup, 1 tbsp Dijon, 1 tbsp apple cider vinegar, 1/2 tsp chili flakes (or chili powder), optional 1 tsp soy sauce, and optional 1 tsp grated ginger. Set aside.
3. Season the pork: pat dry 1 lb pork tenderloin. Rub with 1 tbsp olive oil, 1 tsp salt (or to taste), and black pepper.
4. Grill the tenderloin: place pork on grill. Cook 14–18 minutes total, turning every 3–4 minutes, until the thickest part hits 145°F. During the last 3–4 minutes, brush on glaze and let it caramelize (watch for flare-ups).
5. Rest the pork: transfer to a plate and rest 5–8 minutes. Brush with a final little spoonful of glaze if you like.
6. Cook the apples (stove): while pork rests, heat 1 tbsp olive oil in a skillet over medium-high. Add 2 sliced Fuji apples and a pinch of salt. Cook 4–6 minutes, tossing, until browned and just tender. (Optional: add 1 tsp extra maple at the end.)
7. Sauté the kale (stove): in the same skillet (wipe if needed), add 2 sliced/minced garlic cloves with 1 tsp olive oil; stir 20 seconds. Add 8 oz sliced kale, a pinch of salt, and 2–3 tbsp water or broth. Cover 1–2 minutes to wilt, then uncover and toss 2–3 minutes until tender and glossy. Season with pepper.
8. Serve: slice rested pork into medallions. Plate with sautéed kale and warm apples, spooning any resting juices over the pork.