Careme Recipes

Ingredients

• Steelhead Fillet (Fresh Farm Raised) 1 lb 13.99
• Green Asparagus 1 lb 5.99
• Kroger® Gold Potatoes 5 lb 12 oz 4.99
• Garlic 2 cloves, minced 1.50
• Kroger® Fresh Lemons Bag 1 lemon 4.99
• Organic Italian Parsley 2 tablespoons, chopped 2.49
• olive oil 2 tablespoons
• butter 1 tablespoon
• Dijon mustard 1 teaspoon
• kosher salt to taste
• black pepper to taste
• Whitehaven Sauvignon Blanc New Zealand White Wine 750 ml PriceRegular $22.99 / PriceSale $16.99

Instructions

1. Preheat the oven to 425°F. Scrub 12 ounces of Kroger® Gold Potatoes and cut them into 1-inch chunks. Trim 1 pound of Green Asparagus by snapping off the woody ends. Mince 2 cloves of Garlic, chop 2 tablespoons of Organic Italian Parsley, and zest then halve 1 lemon from the Kroger® Fresh Lemons Bag.
2. Place the 12 ounces of potato chunks in a small pot and cover with cold salted water. Bring to a boil on the stove and cook for 12 to 15 minutes until very tender.
3. While the potatoes cook, toss the 1 pound of trimmed Green Asparagus with 1 tablespoon olive oil, salt, and black pepper on a sheet pan. Roast at 425°F for 10 to 12 minutes until just tender with lightly blistered tips.
4. Pat the 1 pound Steelhead Fillet dry very well. Cut into 2 equal portions. Season both sides with kosher salt, black pepper, and half the lemon zest.
5. Heat a large oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Sear the 2 steelhead portions skin-side down for 4 to 5 minutes until the skin is crisp. Flip and cook 1 minute more, then transfer the skillet to the oven for 3 to 5 minutes until the fish is just cooked through and still moist in the center.
6. Drain the cooked potatoes well and return them to the warm pot. Add 1 tablespoon butter, 1 minced clove of Garlic, 1 teaspoon Dijon mustard, a squeeze of lemon juice from the 1 lemon, salt, black pepper, and half of the 2 tablespoons chopped Organic Italian Parsley. Smash until chunky-creamy rather than fully smooth.
7. In a small bowl, mix the remaining 1 minced clove of Garlic, the remaining chopped parsley, 1 teaspoon lemon juice, and 1 teaspoon olive oil into a quick lemon-parsley finish.
8. Spread the smashed potatoes in a swoosh on each plate. Lean one piece of the seared steelhead against the potatoes, skin-side up so it stays crisp. Arrange the roasted asparagus alongside in a tidy bundle. Spoon the lemon-parsley mixture over the fish and finish with a small squeeze of fresh lemon for a bright, clean look.

Ingredients

• Kroger® Wild Caught Medium Raw Gulf Shrimp Peeled & Deveined Tail Off 12 ounces 12 oz 6.99
• Bok Choy 1 lb 2.49
• Private Selection® Seedless Sweet Peppers - 1 LB Bag 8 oz 3.50
• Kroger® Yellow Onion 3 lb Bag 1 medium onion, thinly sliced 3.49
• Spice World™ Fresh Peeled Ginger Bag 1 tablespoon, minced 3.99
• Spice World® Fresh Diced Garlic 1 tablespoon 3.49
• Simple Truth Organic® Thai Basil Container a small handful 2.79
• Fresh Organic Lime - Each 1 lime 1.29
• Kroger® Gold Potatoes 5 lb 12 oz 4.99
• coconut milk 1 can
• red curry paste 1 to 2 tablespoons
• neutral oil 1 tablespoon
• fish sauce 1 teaspoon
• brown sugar 1 teaspoon
• salt to taste
• Kung Fu Girl Riesling Columbia Valley 25.36 oz $13.99

Instructions

1. Prep everything before cooking. Peel 12 ounces of Kroger® Gold Potatoes and cut into 3/4-inch cubes. Thinly slice 1 medium onion from the Kroger® Yellow Onion 3 lb Bag. Slice 8 ounces of Private Selection® Seedless Sweet Peppers into thin strips. Trim 1 pound of Bok Choy and separate the stems from the leaves, then slice the stems and roughly chop the leaves. Mince 1 tablespoon of Spice World™ Fresh Peeled Ginger and measure 1 tablespoon of Spice World® Fresh Diced Garlic. Cut 1 lime into wedges. Pat dry the 12 ounces of Kroger® Wild Caught Medium Raw Gulf Shrimp Peeled & Deveined Tail Off.
2. Start the starch: place the 12 ounces of cubed Kroger® Gold Potatoes in a saucepan, cover with water, salt lightly, and simmer on the stove for 10 to 12 minutes until tender. Drain well and keep warm. These act like a simple curry-soaking side in place of rice.
3. Heat 1 tablespoon neutral oil in a wide skillet or sauté pan over medium heat. Add the sliced 1 medium onion and cook for 3 minutes until softened. Add the 1 tablespoon minced ginger and 1 tablespoon garlic and stir for 30 seconds until fragrant.
4. Add 1 to 2 tablespoons red curry paste and cook it in the pan for 30 seconds to bloom. Pour in 1 can coconut milk plus 1/2 cup water. Stir in 1 teaspoon fish sauce and 1 teaspoon brown sugar.
5. Add the sliced Bok Choy stems and the 8 ounces of sliced sweet peppers. Simmer for 4 to 5 minutes until the vegetables are just tender but still brightly colored.
6. Add the chopped Bok Choy leaves and the 12 ounces of shrimp. Simmer gently for 3 to 4 minutes, stirring once or twice, until the shrimp are pink and curled and the leaves are wilted. Squeeze in juice from half of the 1 lime and taste for salt.
7. Tear in a small handful of Simple Truth Organic® Thai Basil right before serving so the aroma stays fresh.
8. For plating, spoon the warm potato cubes into shallow bowls slightly off center. Ladle the shrimp curry over and around them so you see the pink shrimp, green bok choy, and red-orange peppers. Finish with extra Thai basil leaves and serve with the remaining lime wedges on the side.

Ingredients

• Simple Truth Organic® Beef Tenderloin Steak 14 oz 20.99
• Kroger® Whole White Mushrooms 8 oz, sliced 2.79
• Fresh Broccoli & Cauliflower Broccolini 1 ct 4.49
• Private Selection® Petite Fingerling Gourmet Potatoes 12 oz 3.99
• Kroger® Yellow Onion 3 lb Bag 1 small onion, finely diced 3.49
• Spice World® Fresh Diced Garlic 2 teaspoons 3.49
• Simple Truth Organic FREE RANGE CHICKEN BROTH FAT FREE 32 OZ 1/2 cup 1.67
• Simple Truth Organic® Thyme 1 teaspoon leaves 2.79
• olive oil 2 tablespoons
• butter 1 tablespoon
• salt to taste
• black pepper to taste
• Willamette Valley Vineyards Whole Cluster Pinot Noir Oregon Red Wine 750 ml $22.99 (sale)

Instructions

1. Preheat the oven to 425°F. Take the 14 ounces of Simple Truth Organic® Beef Tenderloin Steak out of the refrigerator 15 minutes before cooking. Halve 12 ounces of Private Selection® Petite Fingerling Gourmet Potatoes lengthwise. Slice 8 ounces of Kroger® Whole White Mushrooms. Finely dice 1 small onion from the Kroger® Yellow Onion 3 lb Bag. Measure 2 teaspoons of Spice World® Fresh Diced Garlic and 1 teaspoon leaves from Simple Truth Organic® Thyme. Trim the ends from 1 bunch of Broccolini.
2. Toss the 12 ounces of halved fingerling potatoes with 1 tablespoon olive oil, salt, and black pepper on a sheet pan. Roast for 15 minutes.
3. After the potatoes have roasted 15 minutes, add the 1 bunch of Broccolini to the same pan or a second pan with a light drizzle of olive oil, salt, and black pepper. Roast the Broccolini and potatoes for another 10 to 12 minutes, until the potatoes are browned at the edges and the Broccolini is crisp-tender with charred tips.
4. Meanwhile, pat the 14 ounces of beef very dry and season generously with salt and black pepper. If the pack contains 2 medallions, keep them separate; if one piece, cut into 2 even steaks.
5. Heat a heavy skillet over medium-high heat with 1 tablespoon olive oil. Sear the beef tenderloin steaks for about 3 to 4 minutes on the first side and 2 to 3 minutes on the second side for medium-rare, adjusting for thickness. Transfer the steaks to a warm plate to rest while you make the sauce.
6. Reduce the skillet heat to medium. Add the diced 1 small onion and cook 2 minutes until softened. Add the sliced 8 ounces of Kroger® Whole White Mushrooms and cook 5 to 6 minutes until they release moisture and begin to brown. Stir in the 2 teaspoons Spice World® Fresh Diced Garlic and 1 teaspoon thyme leaves for 30 seconds.
7. Pour in 1/2 cup Simple Truth Organic FREE RANGE CHICKEN BROTH FAT FREE and scrape up the browned bits from the pan. Simmer 2 to 3 minutes until lightly reduced and glossy. Stir in 1 tablespoon butter to finish the sauce and taste for salt and black pepper.
8. Plate with intention: fan the roasted fingerling potatoes on one side of each plate, stack the roasted Broccolini beside them, and set one beef tenderloin steak slightly overlapping the vegetables. Spoon the mushroom pan sauce over the top and around the plate, leaving some browned crust visible for contrast.