Careme Recipes

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 12 oz, cut into 1-inch chunks $6.99 sale (1 lb)
• Organic Green Cabbage 8 oz, thinly sliced (about 3 cups) $2.49/lb
• Organic Long English Cucumber 1/2 cucumber, thinly sliced (about 1 cup) $3.99 each
• Fresh Organic Large Ripe Avocado 1, sliced $3.50 each
• Organic Jumbo Yellow Onions 1/2 small onion, thinly sliced $2.19/lb
• Simple Truth Organic® Garlic Bulbs 1 clove, finely grated/minced $2.79 (3 ct)
• Oil (olive or neutral) 1 1/2 Tbsp, divided
• Smoked paprika 1 tsp
• Ground cumin 1 tsp
• Chili powder or chipotle powder 1/2 tsp
• Kosher salt 3/4 tsp, divided (plus more to taste)
• Black pepper 1/4 tsp
• Lime 1 (zest + 2 Tbsp juice)
• Plain yogurt or sour cream 1/3 cup
• Honey or sugar 1 tsp
• Corn or flour tortillas 6 small
• Optional: hot sauce + cilantro to taste

Instructions

1. Prep the slaw: thinly slice 8 oz green cabbage, slice 1 cup cucumber, and thinly slice 1/2 small onion. Put in a bowl.
2. Make the dressing: in a small bowl whisk 1/3 cup yogurt (or sour cream), 1 clove grated garlic, 2 Tbsp lime juice, 1 tsp honey, 1/4 tsp salt, and a few grinds of black pepper. Toss with the cabbage/cucumber/onion. Refrigerate while you cook the fish.
3. Season the fish: pat dry 12 oz rockfish chunks. Toss with 1 Tbsp oil, 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp chili powder, 1/2 tsp kosher salt, and 1/4 tsp pepper.
4. Stovetop sear: heat a large skillet over medium-high heat. Add the remaining 1/2 Tbsp oil. When shimmering, add the seasoned rockfish in a single layer. Cook 2–3 minutes undisturbed until browned, then gently turn and cook 1–2 minutes more until just opaque and flaky.
5. Warm tortillas: warm 6 tortillas in a dry pan, directly over a gas flame, or wrapped in a damp towel in the microwave for 30–45 seconds.
6. Build tacos: add slaw, rockfish, and sliced avocado to each tortilla. Finish with a little lime zest over the top and optional hot sauce/cilantro.

Ingredients

• Salmon Sockeye Fillet (Wild Caught Frozen) 2 (6 oz) fillets, thawed and patted dry $11.99 sale (1 lb)
• Organic Cauliflower 1 lb, cut into florets $3.49 (1 lb)
• Simple Truth Organic® Red Potatoes 12 oz (about 2 small), scrubbed and quartered $4.99 (3 lb)
• Simple Truth Organic® Baby Dill 2 Tbsp chopped $2.79 (0.5 oz)
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79 (3 ct)
• Lemon 1 (zest + 2 Tbsp juice), plus wedges to serve
• Olive oil 2 1/2 Tbsp, divided
• Butter 1 Tbsp (optional but great)
• Dijon mustard 1 tsp
• Kosher salt 1 tsp, divided (plus more to taste)
• Black pepper 1/2 tsp, divided
• Optional: capers 1 Tbsp

Instructions

1. Heat the oven: set oven to 450°F. Put a sheet pan in the oven to preheat (helps browning).
2. Prep potatoes: add 12 oz quartered red potatoes to a small pot, cover with cold water, and add 1/2 tsp kosher salt. Bring to a boil and cook 10–12 minutes until easily pierced. Drain and return to the pot.
3. Roast cauliflower: toss 1 lb cauliflower florets with 1 1/2 Tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Carefully spread on the preheated sheet pan. Roast 18–22 minutes, flipping once, until browned and tender.
4. Make the dill-lemon topping: in a bowl mix 2 Tbsp chopped dill, 2 cloves minced garlic, 1 tsp Dijon, lemon zest, 2 Tbsp lemon juice, 1 Tbsp olive oil, and a pinch of pepper. (Add 1 Tbsp capers if using.)
5. Broil salmon: move cauliflower to one side of the pan. Place 2 sockeye fillets on the other side, skin-side down if skin-on. Season salmon with 1/2 tsp kosher salt and 1/4 tsp pepper, then spoon the dill-lemon mixture over the top. Switch oven to broil (high) and broil 5–8 minutes, until just cooked through and lightly caramelized on top (timing depends on thickness).
6. Smash potatoes: to the drained potatoes add 1 Tbsp butter (or 1 Tbsp olive oil), 1 Tbsp olive oil, and a splash (1–2 Tbsp) hot water. Mash until chunky-smooth. Season with salt/pepper to taste and a squeeze of lemon if you like.
7. Serve: plate smashed potatoes, roasted cauliflower, and broiled sockeye. Add lemon wedges on the side.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb pork tenderloin $3.99 sale (1 lb)
• Organic Baby Bok Choy 1 lb, halved lengthwise $3.99 (1 lb)
• Organic Long English Cucumber 1/2 cucumber, thinly sliced $3.99 each
• Organic Ginger Root 1 Tbsp finely grated $5.99/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $2.79 (3 ct)
• Soy sauce (prefer low-sodium) 1/4 cup
• Rice vinegar 2 Tbsp, divided
• Honey or brown sugar 2 Tbsp
• Sesame oil 1 tsp
• Cornstarch 1 1/2 tsp
• Water 2 Tbsp
• Neutral oil 1 Tbsp
• Black pepper 1/4 tsp
• Cooked rice (jasmine or brown) 1 cup cooked (about 1/2 cup per person)
• Optional: sesame seeds + chili flakes to taste
• Optional: lime wedges to serve

Instructions

1. Prep sauce: in a bowl whisk 1/4 cup soy sauce, 1 Tbsp rice vinegar, 2 Tbsp honey (or brown sugar), 1 Tbsp grated ginger, 3 cloves minced garlic, 1 tsp sesame oil, and 1/4 tsp black pepper.
2. Optional quick sear (adds flavor): heat 1 Tbsp neutral oil in a skillet over medium-high. Sear the 1 lb pork tenderloin 1–2 minutes per side until browned (it won’t cook through).
3. Slow cook: place pork in the slow cooker and pour the sauce over. Cook on LOW 3–4 hours or HIGH 1 1/2–2 hours, until pork reaches 145°F and is tender (don’t overcook).
4. Quick cucumber salad: toss 1/2 thinly sliced cucumber with 1 Tbsp rice vinegar and a pinch of salt. Set aside.
5. Thicken glaze: remove pork to a plate to rest 5 minutes. In a small cup mix 1 1/2 tsp cornstarch with 2 Tbsp water. Stir slurry into the slow cooker sauce, cover, and cook on HIGH 5–10 minutes until glossy and slightly thickened.
6. Cook bok choy (stove, fast): heat a skillet over medium-high. Add a splash of oil or 2 Tbsp water, add 1 lb halved bok choy cut-side down, and cook 2–3 minutes to char lightly. Flip, add 2 Tbsp water, cover 2 minutes to steam-tender. Season lightly with a spoonful of the glaze.
7. Slice and serve: slice pork into medallions. Serve over 1 cup cooked rice with bok choy, cucumber salad, and extra glaze. Top with sesame seeds and chili flakes if you like.