Careme Recipes

Ingredients

• Fresh Rockfish Fillet (Wild Caught) 12 oz $4.99/lb (sale)
• Brussels Sprouts 12 oz, halved $3.99/lb
• Organic Yukon Gold Potatoes 1 lb $4.99 / 3 lb bag (≈$1.66/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 and 2 tsp juice)
• Butter 2 tbsp
• Olive Oil 3 tbsp, divided
• Salt & Pepper to taste

Instructions

1. Heat oven to 450°F. Boil potatoes in salted water 10 minutes until just tender; drain well.
2. On a sheet pan, gently smash potatoes to ~1/2 inch. Drizzle 1.5 tbsp oil; season. Toss Brussels with 1 tbsp oil, salt, pepper; add to pan.
3. Roast 15–18 minutes, flipping once, until potatoes are crisp and Brussels are browned-tender.
4. Season rockfish with salt and pepper. Heat 1/2 tbsp oil in a nonstick skillet over medium-high. Sear 2–3 min per side until opaque and flaky. Transfer to plates.
5. In the hot pan, melt butter; sizzle garlic 30 seconds. Off heat, stir in dill, lemon zest, and juice.
6. Spoon lemon-dill butter over fish. Serve with roasted Brussels and crispy potatoes; add lemon wedges if desired.

Ingredients

• Kroger Fresh Natural Pork Loin Boneless 12 oz (2 x 6-oz chops cut from the loin) $2.49/lb (sale)
• Fresh Large Bartlett Pear 1 large, cored and sliced $1.99/lb (sale)
• Organic Red Cabbage 12 oz, thinly sliced $2.49/lb
• Organic Yellow Peeled Onion 1 small, thinly sliced $1.99 each
• Dijon Mustard 1 tbsp
• Apple Cider Vinegar 2 tbsp
• Olive Oil 1 tbsp
• Butter 1 tbsp
• Caraway Seeds (optional) 1/2 tsp
• Salt & Pepper to taste

Instructions

1. Pat chops dry; season all over with ~3/4 tsp salt and pepper.
2. Heat oil in a large skillet over medium-high. Sear chops 3–4 min per side until 145°F. Transfer to a plate; tent with foil.
3. Lower heat to medium. Add butter, onion, cabbage, and caraway; cook 3 minutes. Add pear and 1/2 tsp salt; cook 3–4 minutes until tender-crisp.
4. Push veg to the sides. Add 1/4 cup water, vinegar, and Dijon to center; simmer 1 minute, scraping browned bits, then toss with the veg.
5. Return chops and any juices to the pan; turn to glaze 1 minute. Rest 3 minutes, then serve chops over the warm cabbage-pear sauté with pan sauce spooned over.

Ingredients

• Fresh Steelhead Trout Fillet 12 oz $8.99/lb (sale)
• Organic Baby Bok Choy 3/4 lb, halved lengthwise $3.99/lb
• Jasmine Rice 2/3 cup, uncooked
• Maple Syrup 2 tbsp
• Soy Sauce 2 tbsp (use low-sodium if desired)
• Rice Vinegar 1 tbsp
• Simple Truth Organic Garlic Bulbs 2 cloves, minced $2.79 / 3 ct
• Organic Ginger Root 1-inch piece, grated $5.99/lb
• Neutral Oil 1 tbsp
• Toasted Sesame Oil 1 tsp (plus more to taste)
• Sesame Seeds 1 tsp
• Red Pepper Flakes (optional) pinch
• Salt & Pepper to taste

Instructions

1. Cook rice per package (12–15 min). Fluff; stir in 1/2 tsp sesame oil and a pinch of salt.
2. Whisk maple, soy, vinegar, garlic, ginger, and red pepper. Reserve 2 tbsp for basting.
3. Pat fish dry; brush with half the remaining glaze. Lightly oil bok choy; season with salt and pepper.
4. Preheat grill or grill pan to medium-high. Grill fish skin-side down 4–5 min; flip, brush with glaze, and cook 2–3 min more to 125–130°F.
5. Grill bok choy cut-side down 2–3 min per side until charred-tender; brush with the reserved glaze during the last minute.
6. Serve fish and bok choy over sesame rice; drizzle any extra glaze from the board and finish with sesame seeds.