Careme Recipes

Location: Quality Food Center - Bellevue East (1510 145th Pl SE)

Roasted Rockfish with Butternut, Leeks & Lemony Spinach

A bright Pacific Northwest-leaning fish dinner that makes the most of March produce in Washington: flaky wild rockfish, sweet roasted butternut squash, and a warm sauté of leeks and spinach finished with lemon. It feels fresh and seasonal without being fussy.

Wine picks:

  • Chateau Ste. Michelle Sauvignon Blanc Washington White Wine (750 ml) $7.97 1 bottle (750 ml)
  • J. Lohr Estates Riverstone Chardonnay (750 ml) $10.97 1 bottle (750 ml)

Ingredients

  • Fresh Rockfish Fillet Pacific Caught 1 lb $6.99/lb sale
  • Butternut Squash 1 lb $1.49/lb
  • Organic Leeks 1/2 lb $5.49/lb
  • Kroger® Tender Baby Spinach Bag Salad 5 oz $2.49/10 oz
  • Fresh Organic Lemon 1 $1.69 each
  • Garlic 2 cloves $1.50 each
  • Olive oil, salt, black pepper as needed pantry
  • Chateau Ste. Michelle Sauvignon Blanc Washington White Wine (750 ml) 1 bottle (750 ml) $7.97

Instructions

  1. Prep 1 pound Fresh Rockfish Fillet Pacific Caught ($6.99/lb sale) by patting it dry and cutting into 2 equal portions. Peel, seed, and cube 1 pound butternut squash ($1.49/lb) into 3/4-inch pieces. Clean and thinly slice about 1/2 pound organic leeks ($5.49/lb), using the white and light green parts only. Mince 2 garlic cloves from 1 bulb garlic ($1.50 each). Zest and juice 1 fresh organic lemon ($1.69 each). Measure 5 ounces Kroger® Tender Baby Spinach Bag Salad ($2.49/10 oz).
  2. Heat the oven to 425°F. Toss the 1 pound cubed butternut squash ($1.49/lb) with 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper. Spread on a sheet pan and roast for 15 minutes.
  3. After the squash has roasted 15 minutes, push it to one side and add the 2 portions of 1 pound Fresh Rockfish Fillet Pacific Caught ($6.99/lb sale). Rub the fish with 1 tablespoon olive oil, half the lemon zest from 1 fresh organic lemon ($1.69 each), 1/2 teaspoon salt, and black pepper. Roast 10 to 12 minutes more, until the fish flakes easily and the squash is tender and browned at the edges.
  4. While the fish and squash roast, heat 1 tablespoon olive oil in a skillet over medium heat. Add the sliced 1/2 pound organic leeks ($5.49/lb) with a pinch of salt and cook 4 to 5 minutes until softened. Add the 2 minced garlic cloves from 1 bulb garlic ($1.50 each) and cook 30 seconds.
  5. Add 5 ounces Kroger® Tender Baby Spinach Bag Salad ($2.49/10 oz) to the skillet in handfuls and cook 1 to 2 minutes until just wilted. Stir in 1 tablespoon lemon juice from the 1 fresh organic lemon ($1.69 each), plus black pepper to taste.
  6. Plate the warm leek-spinach mixture, top with the roasted 1 pound Fresh Rockfish Fillet Pacific Caught ($6.99/lb sale), and serve with the roasted 1 pound butternut squash ($1.49/lb). Finish with the remaining lemon juice and zest from 1 fresh organic lemon ($1.69 each).

Cook time: 40 minutes

Estimated cost: $14-18

Health notes: About 520-620 calories per serving. High in protein, rich in omega-3s, and packed with vitamin A from butternut squash plus iron and folate from spinach. Keep the oil moderate and go heavy on lemon and herbs for a lighter finish.

Drink pairing: A crisp, citrusy Sauvignon Blanc is the best match for the lemony fish and sweet squash. If you want something a little rounder, try an unoaked Chardonnay.

Wine picks:

  • Chateau Ste. Michelle Sauvignon Blanc Washington White Wine (750 ml) $7.97 1 bottle (750 ml)
  • J. Lohr Estates Riverstone Chardonnay (750 ml) $10.97 1 bottle (750 ml)

Why it works: For Lemony Leek, Mushroom & Spinach Pasta with Italian Chicken Sausage, you want a white with bright acidity to cut through the sausage richness, and enough citrus/herbal lift to echo the lemon and greens without turning metallic against garlic. A Sauvignon Blanc also keeps the dish feeling springy (leeks/spinach) rather than heavy. If you prefer a slightly rounder, creamier feel with pasta (without going overly buttery), a Washington Chardonnay that isn’t aggressively oaked works well—its apple/pear fruit and subtle spice complement browned sausage and sautéed mushrooms while the acidity keeps the lemon in harmony. For 2 people, one 750 ml bottle is the right size (about 5 glasses total).

Skillet Pork Medallions with Leek-Mushroom Potato Hash

This quick pork supper brings together one of the best protein deals in the list with sweet early-spring leeks, mushrooms, and golden potatoes. It eats like a cozy French bistro skillet dinner, but lands on the table fast enough for a weeknight.

Wine picks:

  • Erath Pinot Noir Oregon Red Wine (750 ml) $14.99 1 bottle (750 ml)
  • Chateau Ste. Michelle Chardonnay Washington White Wine (750 ml) $7.97 1 bottle (750 ml)

Ingredients

  • Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99/lb sale
  • Yukon Gold Potatoes 1 lb $1.49/lb
  • Organic Leeks 1/2 lb $5.49/lb
  • Kroger® Whole White Mushrooms 8 oz $2.79/8 oz
  • Fresh Organic Lemon 1 $1.69 each
  • Garlic 2 cloves $1.50 each
  • Olive oil, butter, salt, black pepper as needed pantry
  • Erath Pinot Noir Oregon Red Wine (750 ml) 1 bottle (750 ml) $14.99

Instructions

  1. Prep 1 pound Kroger® Fresh Natural Pork Tenderloin ($3.99/lb sale) by trimming any silver skin and cutting it into 1-inch medallions. Halve or quarter 1 pound Yukon Gold Potatoes ($1.49/lb) into bite-size pieces. Clean and thinly slice about 1/2 pound organic leeks ($5.49/lb). Slice 8 ounces Kroger® Whole White Mushrooms ($2.79/8 oz). Mince 2 garlic cloves from 1 bulb garlic ($1.50 each). Zest and juice 1 fresh organic lemon ($1.69 each).
  2. Place the 1 pound Yukon Gold Potatoes ($1.49/lb) in a pot, cover with salted water, and bring to a boil. Simmer 10 to 12 minutes until just tender. Drain well.
  3. While the potatoes cook, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the 1 pound Kroger® Fresh Natural Pork Tenderloin ($3.99/lb sale) with 3/4 teaspoon salt and black pepper. Sear the pork medallions 2 to 3 minutes per side until browned and just cooked through. Transfer to a plate.
  4. Reduce the heat to medium. Add 1 tablespoon butter and the sliced 1/2 pound organic leeks ($5.49/lb) to the same skillet. Cook 3 minutes until softened. Add the sliced 8 ounces Kroger® Whole White Mushrooms ($2.79/8 oz) and cook 5 to 6 minutes until the mushrooms brown and their moisture cooks off. Stir in the 2 minced garlic cloves from 1 bulb garlic ($1.50 each) for 30 seconds.
  5. Add the drained 1 pound Yukon Gold Potatoes ($1.49/lb) to the skillet with the leeks and mushrooms. Season with salt, black pepper, and half the zest from 1 fresh organic lemon ($1.69 each). Toss and let the potatoes crisp lightly for 3 to 4 minutes.
  6. Return the seared 1 pound Kroger® Fresh Natural Pork Tenderloin ($3.99/lb sale) and any juices to the skillet. Squeeze in 1 to 2 tablespoons juice from 1 fresh organic lemon ($1.69 each) and toss everything together for 1 minute. Taste and adjust seasoning.
  7. Serve the pork medallions over the leek-mushroom potato hash, finishing with the remaining lemon zest from 1 fresh organic lemon ($1.69 each).

Cook time: 35 minutes

Estimated cost: $11-15

Health notes: About 650-760 calories per serving. Excellent protein, satisfying but not heavy, with potassium from potatoes and extra fiber from leeks and mushrooms. Trim visible fat from the pork if needed and use a modest amount of oil.

Drink pairing: Pinot Noir is a natural with pork and earthy mushrooms. For a white option, a dry Chardonnay has enough body for the pan sauce and potatoes.

Wine picks:

  • Erath Pinot Noir Oregon Red Wine (750 ml) $14.99 1 bottle (750 ml)
  • Chateau Ste. Michelle Chardonnay Washington White Wine (750 ml) $7.97 1 bottle (750 ml)

Why it works: With Skillet Pork Medallions with Leek-Mushroom Potato Hash, you want a wine that can handle pork’s savory sweetness plus the earthy mushroom/leek notes, without overpowering the dish’s relatively delicate textures. A Willamette Valley–style Pinot Noir is the classic fit here: bright red fruit and gentle tannins complement pork, while its forest-floor notes mirror mushrooms. If you’d rather stay white, a balanced Washington Chardonnay (not too buttery) matches the potato richness and sautéed leeks while keeping enough acidity to stay lively. For 2 people, one 750 ml bottle is the right size.

Ginger-Garlic Shrimp Stir-Fry with Cabbage, Peppers & Crispy Potatoes

A fast, colorful stir-fry built around a strong shrimp sale and seasonal Washington cabbage. Sweet peppers, crisp-tender cabbage, and ginger-garlic shrimp come together in one skillet, with a simple potato side to make it a complete dinner for two.

Wine picks:

  • Chateau Ste. Michelle Dry Riesling Washington White Wine $8.99 1 bottle (750 ml)
  • Hogue Riesling White Wine $9.99 1 bottle (750 ml)

Ingredients

  • Kroger® Wild Caught Medium Raw Gulf Shrimp Peeled & Deveined Tail Off 12 oz $6.99/12 oz sale
  • Green Cabbage 1 lb $1.49/lb
  • Fresh Yellow Bell Pepper 1 $1.67 each
  • Fresh Large Green Bell Pepper 1 $1.50 each
  • Ginger Root 1 2-inch piece $4.99/lb
  • Garlic 2 cloves $1.50 each
  • Kroger® Gold Potatoes 1 lb $4.99/5 lb
  • Green Onions 2 stalks $1.50 each
  • Oil, soy sauce, salt, black pepper, optional pinch of sugar or chili flakes as needed pantry
  • Chateau Ste. Michelle Dry Riesling Washington White Wine 1 bottle (750 ml) $8.99

Instructions

  1. Prep 12 ounces Kroger® Wild Caught Medium Raw Gulf Shrimp Peeled & Deveined Tail Off ($6.99/12 oz sale) by thawing if needed and patting dry. Thinly slice 1 pound green cabbage ($1.49/lb). Slice 1 fresh yellow bell pepper ($1.67 each) and 1 fresh large green bell pepper ($1.50 each) into thin strips. Peel and grate a 2-inch piece ginger root ($4.99/lb). Mince 2 garlic cloves from 1 bulb garlic ($1.50 each). Dice 1 pound Kroger® Gold Potatoes ($4.99/5 lb) into small 1/2-inch cubes. Slice 2 stalks from 1 bunch green onions ($1.50 each).
  2. Place the 1 pound diced Kroger® Gold Potatoes ($4.99/5 lb) in a saucepan with salted water. Bring to a boil and simmer 8 to 10 minutes until just tender. Drain and set aside.
  3. In a bowl, toss the 12 ounces Kroger® Wild Caught Medium Raw Gulf Shrimp Peeled & Deveined Tail Off ($6.99/12 oz sale) with the grated 2-inch piece ginger root ($4.99/lb), the 2 minced garlic cloves from 1 bulb garlic ($1.50 each), 1 tablespoon soy sauce, black pepper, and an optional pinch of chili flakes.
  4. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the drained 1 pound Kroger® Gold Potatoes ($4.99/5 lb) and cook 4 to 5 minutes until lightly browned and crisp on the edges. Season with a little salt and transfer to a plate.
  5. Add another 1 tablespoon oil to the same skillet. Add the 12 ounces seasoned Kroger® Wild Caught Medium Raw Gulf Shrimp Peeled & Deveined Tail Off ($6.99/12 oz sale) and stir-fry 2 to 3 minutes until just pink. Transfer to a plate so they do not overcook.
  6. Add the sliced 1 fresh yellow bell pepper ($1.67 each), sliced 1 fresh large green bell pepper ($1.50 each), and sliced 1 pound green cabbage ($1.49/lb) to the skillet. Stir-fry 4 to 5 minutes until crisp-tender. Add 1 tablespoon soy sauce and, if needed, a pinch of sugar to balance the cabbage.
  7. Return the crisped 1 pound Kroger® Gold Potatoes ($4.99/5 lb) and the cooked 12 ounces Kroger® Wild Caught Medium Raw Gulf Shrimp Peeled & Deveined Tail Off ($6.99/12 oz sale) to the skillet. Toss for 1 minute to combine and heat through. Finish with the sliced 2 stalks green onions from 1 bunch green onions ($1.50 each).
  8. Serve hot, making sure each plate gets plenty of shrimp, cabbage, peppers, and potatoes.

Cook time: 30 minutes

Estimated cost: $12-16

Health notes: About 500-620 calories per serving. Lean protein from shrimp, lots of vitamin C from peppers and cabbage, and a moderate starch portion from potatoes. Go easy on added salt if using a bottled sauce or seasoned pantry staples.

Drink pairing: Off-dry Riesling works beautifully with the ginger, garlic, and sweet peppers. If you prefer something drier and more mineral, Sauvignon Blanc also plays well here.

Wine picks:

  • Chateau Ste. Michelle Dry Riesling Washington White Wine $8.99 1 bottle (750 ml)
  • Hogue Riesling White Wine $9.99 1 bottle (750 ml)

Why it works: For ginger-garlic shrimp with cabbage/peppers and crispy potatoes, the safest (and most delicious) match is a Riesling that’s dry to just-off-dry: it has the acidity to refresh after fried/crisp textures, plus a touch of fruit to cushion garlic/ginger heat and any sweet chili/soy notes. If you’re keeping the stir-fry more citrusy and less spicy-sweet, Sauvignon Blanc also works—its snap and herbal notes play nicely with cabbage and peppers—but it’s less forgiving if the sauce runs spicy. For 2 people, stick with one 750 ml bottle.

Shopping list
  • Fresh Rockfish Fillet Pacific Caught 1 lb
  • Butternut Squash 1 lb
  • Organic Leeks 1/2 lb, 1/2 lb
  • Kroger® Tender Baby Spinach Bag Salad 5 oz
  • Fresh Organic Lemon 1, 1
  • Garlic 2 cloves, 2 cloves, 2 cloves
  • Olive oil, salt, black pepper as needed
  • Chateau Ste. Michelle Sauvignon Blanc Washington White Wine (750 ml) 1 bottle (750 ml)
  • Kroger® Fresh Natural Pork Tenderloin 1 lb
  • Yukon Gold Potatoes 1 lb
  • Kroger® Whole White Mushrooms 8 oz
  • Olive oil, butter, salt, black pepper as needed
  • Erath Pinot Noir Oregon Red Wine (750 ml) 1 bottle (750 ml)
  • Kroger® Wild Caught Medium Raw Gulf Shrimp Peeled & Deveined Tail Off 12 oz
  • Green Cabbage 1 lb
  • Fresh Yellow Bell Pepper 1
  • Fresh Large Green Bell Pepper 1
  • Ginger Root 1 2-inch piece
  • Kroger® Gold Potatoes 1 lb
  • Green Onions 2 stalks
  • Oil, soy sauce, salt, black pepper, optional pinch of sugar or chili flakes as needed
  • Chateau Ste. Michelle Dry Riesling Washington White Wine 1 bottle (750 ml)

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