Careme Recipes

Ingredients

• Steelhead fillet (Fresh Farm Raised) 12 oz (0.75 lb) total $8.99 sale per lb
• Private Selection® Petite Potatoes With Herbes De Provence Seasoning Blend 12–16 oz $4.99 (16 oz)
• NatureSweet Constellation® medley snacking tomatoes 8–10 oz $5.99 (16.5 oz)
• Garlic 2 cloves, minced $1.50 each
• Fresh lemons (bag pricing listed) 1 lemon (zest + 2 Tbsp juice) $4.99 per 2 lb bag (or use 1 lemon from bag)
• Kroger® 99% Fat Free Beef Broth can (optional for sauce body) Splash, ~1/4 cup (optional) $1.49 (14 oz)
• Olive oil, butter, salt, black pepper Olive oil 2–3 Tbsp; butter 1 Tbsp; salt/pepper to taste pantry

Instructions

1. Prep: Pat the 12 oz steelhead fillet very dry with paper towels; season flesh side with 1/2 tsp kosher salt and 1/4 tsp black pepper. Zest 1 lemon and squeeze 2 Tbsp juice. Mince 2 garlic cloves. Halve 8–10 oz tomatoes.
2. Stove (potatoes): Put 12–16 oz petite herbes de Provence potatoes in a small pot; cover with cold water by 1 inch and add 1/2 tsp salt. Bring to a boil, then simmer until knife-tender, 12–15 minutes. Drain and toss with 1 Tbsp olive oil and 1 tsp lemon zest (from the 1 lemon). Keep warm.
3. Stove (tomatoes): Heat 1 Tbsp olive oil in a skillet over medium-high. Add the halved 8–10 oz tomatoes with a pinch of salt and pepper; cook until blistered and jammy, 4–6 minutes. Stir in half the minced garlic (1 clove) for the last 30 seconds. Scrape tomatoes into a bowl.
4. Stove (fish): In the same skillet, heat 1 Tbsp olive oil over medium-high. Place the seasoned steelhead skin-side down; press gently for 10 seconds so the skin contacts the pan. Cook until the skin is crisp and the fish is mostly opaque, 5–7 minutes (adjust for thickness). Flip and cook 30–60 seconds more, just to finish.
5. Quick lemon-garlic pan sauce: Reduce heat to medium. Add 1 Tbsp butter and the remaining 1 minced garlic clove; stir 20 seconds. Add 2 Tbsp lemon juice (and a splash ~1/4 cup broth if using) and simmer 30–60 seconds. Turn off heat.
6. Serve: Plate the herbed potatoes and blistered tomatoes. Top with the crispy steelhead and spoon the lemon-garlic pan sauce over. Finish with remaining lemon zest to brighten.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless 1 lb $2.99 sale per lb
• Green cabbage 1 medium head (use ~8 large leaves) $1.49 per lb
• Kroger® Radishes (or green-top radishes) 6–8 radishes, thin-sliced $2.49 (16 oz) or $1.89/ct
• Jumbo Yellow Onions 1 small onion, thin-sliced (about 1/2 lb) $1.29 sale per lb
• Organic Cilantro 1/2 bunch, chopped $1.99 per bunch
• Garlic 2 cloves, minced $1.50 each
• Lime (organic limes listed) 1 lime (2 Tbsp juice) $1.29 each
• Spices: cumin, smoked paprika or chili powder, oregano, salt, pepper Cumin 1 tsp; smoked paprika/chili powder 1 tsp; oregano 1/2 tsp; salt/pepper to taste pantry
• Olive oil 1–2 Tbsp pantry

Instructions

1. Prep: Slice 6–8 radishes very thin. Thin-slice 1 small onion (about 1/2 lb). Chop 1/2 bunch cilantro. Mince 2 garlic cloves. Juice 1 lime (about 2 Tbsp). Separate ~8 large cabbage leaves and set aside.
2. Quick-pickle the radish (optional but great): Toss the sliced radishes with 1 Tbsp lime juice, 1/4 tsp salt, and a pinch of sugar (optional). Let sit while pork cooks.
3. Stove (pork): Cut 1 lb pork loin into 1-inch pieces. Season with 1 tsp cumin, 1 tsp smoked paprika (or chili powder), 1/2 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Sear: Heat 1–2 Tbsp olive oil in a wide skillet over medium-high. Add pork in a single layer and sear until browned, 6–8 minutes, stirring occasionally.
5. Braise-fast for tenderness: Reduce heat to medium. Add the sliced onion and 1 minced garlic clove; cook 2 minutes. Add 1/2 cup water (or broth if you have it) and scrape up browned bits. Cover and simmer 12–15 minutes until pork is cooked through and tender.
6. Crisp it up: Uncover, raise heat to medium-high, and let liquid cook off. Continue cooking 3–5 minutes, stirring, until edges of pork get crispy and deeply browned. Stir in remaining 1 Tbsp lime juice and the remaining minced garlic clove for 20 seconds; turn off heat.
7. Serve: Fill cabbage leaves with the crisped pork. Top with chopped cilantro and the quick-pickled radishes. Add extra lime wedges if you like.

Ingredients

• Simple Truth® Natural Lamb Loin Chops 0.9–1.0 lb (2 thick chops total) $13.49 sale per lb
• Kroger® Sliced White Mushrooms 8 oz $2.99 (8 oz)
• Organic Kale (or chopped kale bag) 6–8 oz kale (about 1/2 bunch) chopped $2.99 (1 lb) or $2.99 (5 oz bag salad)
• Garlic 2 cloves, minced $1.50 each
• Simple Truth Organic® Rosemary (or pantry dried) 1 tsp chopped fresh (or 1/2 tsp dried) $2.79 (0.5 oz)
• Lemon (optional finish) 1–2 tsp juice (optional) use 1/2 lemon from bag
• Olive oil, butter, salt, black pepper Olive oil 2 Tbsp; butter 1 Tbsp; salt/pepper to taste pantry

Instructions

1. Prep: Pat 2 lamb loin chops (0.9–1.0 lb total) dry. Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp chopped rosemary (or 1/2 tsp dried). Mince 2 garlic cloves. Slice-check mushrooms if needed (8 oz). Strip and chop 6–8 oz kale into bite-size pieces.
2. Stove (sear lamb): Heat a skillet over medium-high for 2 minutes. Add 1 Tbsp olive oil. Sear lamb chops 3–4 minutes per side for medium-rare to medium (internal ~135–145°F), adjusting for thickness. Transfer to a plate to rest 5 minutes.
3. Stove (mushrooms): In the same skillet, reduce heat to medium. Add 1 Tbsp butter and the minced garlic; stir 15–20 seconds. Add 8 oz mushrooms with a pinch of salt and pepper. Sauté until browned and their moisture cooks off, 6–8 minutes.
4. Stove (kale): Add the chopped 6–8 oz kale to the mushrooms with 2 Tbsp water. Cover 2 minutes to steam-wilt, then uncover and toss 1–2 minutes until tender. Taste and adjust salt/pepper. Add 1–2 tsp lemon juice (optional) to brighten.
5. Serve: Slice lamb off the bone (or serve whole) and plate over the mushroom-kale sauté. Spoon any resting juices from the lamb plate over the top.