Careme Recipes

Ingredients

• Simple Truth® Natural Boneless & Skinless Fresh Chicken Breast Tenders 12 oz, cut into 1-inch pieces $7.99
• Green Cabbage 1/2 lb, thinly sliced $1.49
• Kroger® Sliced White Mushrooms 4 oz $2.79
• Carrots 2 medium, peeled and cut into thin matchsticks $1.69
• Green Onions 3, sliced with whites and greens separated $1.50
• Ginger Root 1 tablespoon, peeled and finely grated $4.99
• Garlic 2 cloves, minced $1.50
• Kroger® Fresh Lemons Bag 1 tablespoon juice $4.99
• Kroger® Russet Potatoes 5 lb 2 medium russet potatoes, scrubbed and cut into 3/4-inch cubes $2.99
• Pantry item: low-sodium soy sauce 3 tablespoons
• Pantry item: honey or brown sugar 2 teaspoons
• Pantry item: cornstarch 2 teaspoons
• Pantry item: neutral oil 2 tablespoons
• Pantry item: black pepper to taste
• Pantry item: salt to taste
• Pantry item: red pepper flakes pinch, optional

Instructions

1. Preheat the oven to 425°F. Cut 2 medium russet potatoes into 3/4-inch cubes, toss them with 1 tablespoon neutral oil, 1/2 teaspoon salt, and a few grinds of black pepper, then spread on a sheet pan. Roast for 25 to 30 minutes, turning once, until browned and crisp at the edges.
2. While the potatoes roast, prep the stir-fry: cut 12 ounces chicken breast tenders into 1-inch pieces, thinly slice 1/2 pound green cabbage, slice 4 ounces mushrooms, peel and cut 2 medium carrots into matchsticks, slice 3 green onions separating the whites from the greens, grate 1 tablespoon ginger, and mince 2 garlic cloves.
3. In a small bowl, stir together 3 tablespoons soy sauce, 1 tablespoon lemon juice, 2 teaspoons honey or brown sugar, 2 teaspoons cornstarch, 3 tablespoons water, and a pinch of red pepper flakes if using.
4. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil, then add the chicken pieces in a single layer. Season lightly with salt and black pepper. Cook for 3 to 4 minutes, stirring occasionally, until lightly browned and nearly cooked through. Transfer to a plate.
5. Add the remaining 1 tablespoon neutral oil to the skillet. Add the white parts of the 3 green onions, the 1 tablespoon grated ginger, and the 2 minced garlic cloves. Stir for 20 seconds until fragrant.
6. Add the sliced cabbage, sliced mushrooms, and carrot matchsticks. Stir-fry for 4 to 5 minutes until the cabbage softens slightly but still has bite and the mushrooms are glossy.
7. Return the chicken to the pan. Stir the sauce again and pour it in. Toss for 1 to 2 minutes until the sauce lightly thickens and coats the chicken and vegetables. Fold in the green parts of the onions at the end.
8. Plate the stir-fry in shallow bowls with the crispy roasted potatoes on the side rather than underneath so the potatoes keep their texture. Finish with extra black pepper and a little lemon zest if desired for a restaurant-style fresh top note.

Ingredients

• Certified Angus Beef Boneless Flank Steak 12 oz $7.99
• Kroger® Whole Baby Bella Mushrooms 8 oz, sliced if large $3.69
• Spinach 1/2 bunch or about 5 oz, roughly chopped $2.69
• Shallots 1 small, thinly sliced $4.49
• Garlic 2 cloves, minced $1.50
• Yukon Gold Potatoes 1 lb, cut into wedges $1.49
• Organic Parsley 2 tablespoons, chopped $1.99
• Kroger® Fresh Lemons Bag 1 teaspoon juice $4.99
• Pantry item: olive oil 2 tablespoons
• Pantry item: butter 1 tablespoon
• Pantry item: Dijon mustard 1 teaspoon
• Pantry item: salt to taste
• Pantry item: black pepper to taste

Instructions

1. Preheat the oven to 425°F. Cut 1 pound Yukon Gold potatoes into wedges, toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper, then spread on a sheet pan. Roast for 30 to 35 minutes, turning once, until golden and crisp outside and creamy inside.
2. Pat 12 ounces flank steak dry. Rub with 1 teaspoon olive oil, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and plenty of black pepper. Let it sit at room temperature while the potatoes start roasting.
3. Slice 8 ounces baby bella mushrooms if needed, thinly slice 1 small shallot, mince 2 garlic cloves, roughly chop about 5 ounces spinach, and chop 2 tablespoons parsley.
4. Heat a heavy skillet over medium-high heat. Add the steak and sear for about 3 to 4 minutes per side for medium-rare to medium depending on thickness. Transfer the steak to a board to rest for at least 8 minutes.
5. Lower the skillet heat to medium. Add 1 tablespoon butter and the sliced shallot. Cook for 1 minute, then add the mushrooms with a pinch of salt. Sauté for 5 to 6 minutes until browned and concentrated. Add the minced garlic for the last 30 seconds.
6. Add the chopped spinach to the mushrooms in batches and cook just until wilted, about 1 to 2 minutes. Add 1 teaspoon lemon juice and half of the chopped parsley. Taste and adjust with salt and pepper.
7. Slice the rested flank steak thinly against the grain. Fan the slices on warm plates. Spoon the mushroom-spinach mixture alongside, then add the roasted potato wedges. Scatter the remaining parsley over the potatoes for color and freshness. Finish with a spoonful of skillet juices over the steak for gloss.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb, trimmed $3.99
• Fresh Organic Limes - Each 1 lime, zest and juice $1.29
• Organic Cilantro 1/2 bunch, chopped $1.99
• Green Cabbage 1/2 lb, thinly sliced $1.49
• Carrots 2 medium, peeled and thinly sliced on a bias $1.69
• Jumbo Yellow Onions 1/2 medium onion, thinly sliced $1.49
• Garlic 2 cloves, minced $1.50
• Kroger® Red Potatoes 5 lb 3/4 lb, cut into 1-inch chunks $4.99
• Pantry item: olive oil 2 tablespoons
• Pantry item: ground cumin 1 teaspoon
• Pantry item: smoked paprika 1/2 teaspoon
• Pantry item: salt to taste
• Pantry item: black pepper to taste

Instructions

1. Preheat the oven to 425°F. Cut 3/4 pound red potatoes into 1-inch chunks and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper. Roast on a sheet pan for 25 to 30 minutes until browned and tender.
2. Trim 1 pound pork tenderloin and cut it into 1-inch medallions. Season the pork medallions with 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and black pepper. Zest the 1 lime, then juice it. Chop 1/2 bunch cilantro, thinly slice 1/2 medium yellow onion, thinly slice 2 carrots on the bias, mince 2 garlic cloves, and thinly slice 1/2 pound cabbage.
3. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add the pork medallions and sear for about 2 to 3 minutes per side until browned and just cooked through. Transfer to a plate to rest lightly tented.
4. In the same skillet over medium heat, add the sliced onion and carrots. Cook for 3 minutes, stirring often. Add the minced garlic and sliced cabbage with a pinch of salt and cook for another 4 to 5 minutes until the cabbage is tender but still lively.
5. Stir in the lime juice, half the lime zest, and half the chopped cilantro. Cook for 30 seconds to glaze the vegetables lightly. Taste and adjust seasoning.
6. Return the pork medallions and any juices to the skillet for 30 seconds just to warm through and coat in the cilantro-lime juices.
7. Plate by making a bed of the warm cabbage-carrot sauté, leaning the pork medallions over the top, and setting the roasted red potatoes to the side. Sprinkle the remaining cilantro and lime zest over the plate for a vivid green finish.