Careme Recipes

Ingredients

• Boneless skinless chicken thighs 1 lb $4.49
• Green asparagus 1 lb $5.99
• Red potatoes 1 lb $1.29
• Jumbo yellow onion 1/2 lb $1.49
• Garlic 2 cloves $1.50
• Fresh lemon 1 each $1.69
• Parsley 2 tablespoons chopped $1.69
• Olive oil 3 tablespoons
• Dijon mustard 1 teaspoon
• Kosher salt 1 teaspoon, divided
• Black pepper 3/4 teaspoon, divided
• Paprika 1/2 teaspoon

Instructions

1. Preheat the oven to 425°F. Wash and dry 1 pound red potatoes, then cut them into 1-inch wedges. Peel and slice 1/2 pound jumbo yellow onion into thick wedges. Toss the potatoes and onion with 1 1/2 tablespoons olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika. Spread on a sheet pan with space between the pieces.
2. Roast the potatoes and onion at 425°F for 15 minutes before adding anything else so they get a head start and develop browned edges.
3. While the potatoes roast, trim the woody ends from 1 pound asparagus. Toss the asparagus with 1/2 tablespoon olive oil and a pinch of salt. Pat 1 pound boneless skinless chicken thighs dry and season both sides with the remaining 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
4. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, then sear the 1 pound seasoned chicken thighs for 4 to 5 minutes on the first side until deeply golden. Flip and cook 3 minutes on the second side. The chicken does not need to be fully cooked yet.
5. After the potatoes have roasted 15 minutes, remove the sheet pan from the oven and add the 1 pound asparagus to one side. Return the pan to the oven for 10 to 12 minutes, until the potatoes are tender and the asparagus is bright green with light blistering.
6. Lower the skillet heat to medium. Add 2 minced garlic cloves to the chicken pan and cook 30 seconds until fragrant. Add the juice of 1 lemon and 1/4 cup water, scraping up the browned bits. Whisk in 1 teaspoon Dijon mustard and simmer 1 to 2 minutes until lightly reduced and glossy. Spoon the sauce over the chicken and cook until the chicken reaches 165°F.
7. Chop 2 tablespoons parsley. Slice the chicken thighs if desired for cleaner plating.
8. Plate by spooning the roasted potatoes and onions slightly off-center, leaning the sliced chicken against them, and laying the asparagus alongside in a neat bundle. Spoon the lemon-garlic pan sauce over the chicken and finish with the chopped parsley and a little extra lemon zest if you like.

Ingredients

• Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off 12 oz $6.99
• Bok choy 1 lb $2.49
• Kroger® Whole White Mushrooms 8 oz $2.79
• Fresh orange bell pepper 1 ct $1.67
• Jumbo yellow onion 1/2 lb $1.49
• Ginger root 1 tablespoon grated $4.99
• Garlic 3 cloves $1.50
• Green onions 2 stalks $1.50
• Rice 1 cup dry
• Soy sauce 3 tablespoons
• Honey or brown sugar 2 teaspoons
• Rice vinegar 1 tablespoon
• Sesame oil 1 teaspoon
• Neutral oil 1 1/2 tablespoons
• Cornstarch 1 teaspoon
• Crushed red pepper flakes 1/4 teaspoon optional

Instructions

1. Cook 1 cup dry rice according to package directions. Fluff it with a fork, cover, and keep warm for serving.
2. While the rice cooks, pat 12 ounces raw shrimp dry. Trim 1 pound bok choy and separate the stems from the leafy tops, slicing the stems into bite-size pieces and leaving the leaves in larger pieces. Slice 8 ounces whole white mushrooms, thinly slice 1 orange bell pepper, thinly slice 1/2 pound jumbo yellow onion, mince 3 garlic cloves, grate 1 tablespoon ginger root, and slice 2 green onions.
3. In a small bowl, stir together 3 tablespoons soy sauce, 2 teaspoons honey or brown sugar, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon cornstarch, 2 tablespoons water, and 1/4 teaspoon red pepper flakes if using.
4. Heat a large skillet or wok over high heat until very hot. Add 1 tablespoon neutral oil. Add the 12 ounces shrimp in a single layer and cook 1 minute per side until just pink and lightly seared. Transfer to a plate so they do not overcook.
5. Add the remaining 1/2 tablespoon neutral oil to the hot skillet. Add the sliced 1/2 pound onion, 1 sliced orange bell pepper, and bok choy stems. Stir-fry for 2 minutes. Add the 8 ounces sliced mushrooms and cook 2 minutes more until their moisture starts to cook off.
6. Add the 3 minced garlic cloves and 1 tablespoon grated ginger root. Stir-fry 30 seconds until fragrant. Add the bok choy leaves and toss just until wilted.
7. Return the shrimp to the pan. Stir the sauce again, then pour it in and toss for 1 to 2 minutes until glossy and lightly thickened, coating the shrimp and vegetables evenly.
8. Taste and adjust with a little more soy sauce or a splash of vinegar if needed. Scatter the 2 sliced green onions over the top.
9. Plate by spooning the rice into shallow bowls, then piling the shrimp and vegetables over one side so the white rice stays visible for contrast. Finish with extra green onion and, if you like, a few drops of sesame oil for aroma.

Ingredients

• Fresh Steelhead Trout Fillet 1 lb $12.99
• Organic Red Beets 1 lb $3.99
• Organic Kale 1/2 lb $2.99
• Yukon Gold Potatoes 1 lb $1.49
• Shallots 1 small shallot from 1 lb $4.49
• Garlic 2 cloves $1.50
• Fresh lemon 1 each $1.69
• Parsley 2 tablespoons chopped $1.69
• Olive oil 3 tablespoons
• Red wine vinegar 2 teaspoons
• Honey 1 teaspoon
• Kosher salt 1 teaspoon, divided
• Black pepper 3/4 teaspoon, divided

Instructions

1. Preheat the oven to 425°F. Peel 1 pound red beets and cut them into 3/4-inch wedges. Wash 1 pound Yukon Gold potatoes and cut them into small 1/2-inch cubes. Peel and finely slice 1 small shallot. Remove the stems from 1/2 pound kale and slice the leaves into ribbons. Mince 2 garlic cloves.
2. Toss the 1 pound beet wedges with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread them on one side of a sheet pan. Toss the 1 pound cubed Yukon Gold potatoes with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper, and spread them on the other side of the pan. Roast for 25 to 30 minutes, turning once, until the beets are tender and the potatoes are browned at the edges.
3. When the vegetables have about 12 minutes left, pat the 1 pound steelhead trout dry and cut into 2 portions. Season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Place the trout on a lightly oiled small baking dish or open spot on a second pan, skin-side down if skin-on, and roast at 425°F for 10 to 12 minutes until just cooked through and gently flaking.
4. While the trout roasts, heat a skillet over medium heat with the remaining 1 tablespoon olive oil. Add the sliced shallot and cook 2 minutes until softened. Add the 2 minced garlic cloves and cook 30 seconds. Add the 1/2 pound sliced kale with 2 tablespoons water, cover briefly, and cook 2 to 3 minutes until wilted but still vivid green.
5. Add the roasted potatoes from the sheet pan into the skillet with the kale. Toss together and cook 1 to 2 minutes so the potatoes pick up some of the shallot and garlic flavor. Keep warm.
6. In a small bowl, whisk together 2 tablespoons chopped parsley, the juice of 1 lemon, 2 teaspoons red wine vinegar, and 1 teaspoon honey. Add 1 to 2 tablespoons olive oil from the pan if desired or a small fresh drizzle, then whisk until lightly emulsified.
7. Taste the beets and season lightly if needed. The beets should be sweet and tender, the kale glossy, and the trout moist in the center.
8. Plate by making a compact bed of the kale-potato hash just off-center. Set a piece of trout partly on top, then arrange the roasted beets beside it for strong color contrast. Spoon the parsley-lemon dressing over the trout and around the beets for a polished finish.