Careme Recipes

Ingredients

• Whole Dressed Snapper 1 whole (about 1 lb), scaled/gutted (ask fish counter) OR 2 snapper fillets $9.99 (reg) / 1 lb
• Green Asparagus 1 lb, woody ends snapped off $1.49 (sale) / 1 lb
• Private Selection® Red Mini Petite Spudlings Gourmet Potatoes 1 lb (small potatoes) $3.50 (sale) / 1 lb
• Seedless Mandarin Clementine Oranges in 3lb Bag 2 clementines (zest 1, juice both) $3.99 (sale) / 3 lb
• Garlic 2 cloves, finely grated or minced $0.60 (sale) / 1 ct
• Olive oil 3 Tbsp, divided
• Butter 2 Tbsp
• Honey (optional) 1 tsp (optional, for a glossy sweet-sour balance)
• Crushed red pepper flakes (optional) Pinch
• Kosher salt To taste
• Black pepper To taste

Instructions

1. Prep: Heat oven to 450°F. Put a large sheet pan in the oven to preheat (helps the potatoes crisp).
2. Prep: If using a whole snapper, pat dry well. Score the skin on both sides 3–4 times. Season inside cavity and outside with 1 tsp kosher salt and 1/2 tsp black pepper. If using fillets, season with 3/4 tsp salt and 1/2 tsp pepper.
3. Prep: Halve any larger potatoes so most pieces are similar size. Toss 1 lb potatoes with 2 Tbsp olive oil and 3/4 tsp kosher salt.
4. Roast potatoes: Carefully remove hot sheet pan, spread potatoes cut-side down, and roast 20 minutes.
5. Smash + finish potatoes: Remove pan, use a spatula or the bottom of a glass to smash each potato to about 1/2-inch thick. Drizzle with 1/2 Tbsp olive oil and a pinch of salt. Roast 10 minutes more.
6. Roast asparagus: While potatoes finish, toss 1 lb asparagus with 1/2 Tbsp olive oil, 1/2 tsp kosher salt, and a pinch of black pepper. Add asparagus to the other side of the same sheet pan (or a second pan) and roast 8–10 minutes, until browned at tips but still snappy.
7. Cook snapper (stove): Heat a large skillet over medium-high heat. Add 1 Tbsp olive oil. When shimmering, lay snapper in skin-side down (or presentation-side down for fillets). For whole fish, cook 4–5 minutes per side; for fillets, cook 3–4 minutes per side, until the thickest part flakes easily. Transfer fish to plates.
8. Make orange–garlic brown-butter sauce: Reduce heat to medium. In the same skillet add 2 Tbsp butter. When it foams and starts to turn light hazelnut-brown (about 1–2 minutes), stir in 2 minced garlic cloves for 15 seconds. Add zest of 1 clementine plus juice of 2 clementines. Simmer 30–60 seconds. Stir in 1 tsp honey (optional) and a pinch of red pepper flakes (optional). Taste and add salt/pepper as needed.
9. Serve: Spoon orange-butter sauce over the snapper. Plate with the roasted asparagus and smashed potatoes.

Ingredients

• Harris Teeter Boneless Center Cut Pork Chops Thin Cut 1 lb (usually 2 thin chops) $6.49 (reg) / 1 lb
• Nasoya Spicy Vegan Cabbage Kimchi 1 cup kimchi, chopped (plus 2 Tbsp juice) $4.99 (sale) / 14 oz
• Green Cabbage 1/2 small head (about 4 packed cups), thinly sliced $0.99 (sale) / 1 lb
• Kroger® Sliced White Mushrooms 8 oz $1.24 (sale) / 8 oz
• Kroger® Yellow Onion 3 lb Bag 1/2 medium onion, thinly sliced $1.99 (sale) / 3 lb
• Garlic 2 cloves, minced $0.60 (sale) / 1 ct
• Rice (white or brown) 1 cup cooked, for serving (optional but recommended)
• Soy sauce 1 1/2 Tbsp
• Brown sugar or honey 1 Tbsp
• Gochujang (optional but great) 1–2 tsp
• Neutral oil (avocado/canola) 2 Tbsp, divided
• Sesame oil (optional) 1 tsp
• Rice vinegar or lime juice 1 tsp
• Black pepper To taste

Instructions

1. Prep: If serving with rice, start it first (cook enough for 1 cup cooked rice total for 2 people, or more if you want leftovers).
2. Prep: Thinly slice 1/2 onion, mince 2 garlic cloves, thinly slice about 4 cups cabbage, and chop 1 cup kimchi. Keep 2 Tbsp kimchi juice aside.
3. Make quick pork glaze: In a small bowl mix 1 1/2 Tbsp soy sauce, 1 Tbsp brown sugar (or honey), 1–2 tsp gochujang (optional), and 1 tsp rice vinegar (or lime juice).
4. Cook mushrooms: Heat a large skillet over medium-high. Add 1 Tbsp neutral oil. Add 8 oz sliced mushrooms and cook 5–7 minutes, stirring occasionally, until browned. Add a pinch of pepper and a tiny splash of soy sauce if you like. Transfer mushrooms to a bowl.
5. Cook pork chops: In the same skillet over medium-high heat, add 1 Tbsp neutral oil. Add the 1 lb thin pork chops. Cook 2–3 minutes per side until nicely browned and just cooked through.
6. Glaze pork: Reduce heat to medium. Pour the glaze over the chops and simmer 30–60 seconds, turning the chops to coat, until glossy. Transfer pork to plates.
7. Kimchi–cabbage skillet side: Add the sliced 1/2 onion to the skillet (add a teaspoon of oil if dry). Cook 2 minutes. Add 2 minced garlic cloves for 30 seconds. Add sliced cabbage plus 2 Tbsp kimchi juice and cook 3–5 minutes until wilted but still a little crisp. Stir in the chopped kimchi and cook 1 minute more. Finish with 1 tsp sesame oil (optional).
8. Serve: Plate glazed pork chops with the kimchi–cabbage and the seared mushrooms. Spoon any extra glaze from the pan over the pork.

Ingredients

• Angus Beef Round Roast 1 lb (or any lean roast/cubed beef) $8.99 (reg) / 1 lb
• Fresh Orange Bell Pepper 1 bell pepper, diced $1.67 (sale) / 1 ct
• Kroger® Yellow Onion 3 lb Bag 1/2 large onion, diced $1.99 (sale) / 3 lb
• Garlic 3 cloves, minced $0.60 (sale) / 1 ct
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 2 cups $1.67 (sale) / 32 oz
• Fresh Roma Tomato 2 Roma tomatoes, diced (or 1 large tomato diced) $0.99 (sale) / 1 lb
• Kroger® Jumbo Russet Potatoes 2 large russets (about 12–16 oz each) $5.99 (sale) / 8 lb
• Living Lettuce Bibb 1 head, leaves separated $2.50 (sale) / 1 ct
• Cucumber 1, thinly sliced $0.80 (sale) / 1 ct
• Olive oil 1 Tbsp
• Chili powder 1 1/2 tsp
• Ground cumin 1 tsp
• Smoked paprika 1 tsp
• Kosher salt To taste
• Black pepper To taste
• Optional toppings: yogurt/sour cream, shredded cheese, hot sauce, cilantro As desired

Instructions

1. Prep: Scrub 2 large russet potatoes. Pierce each potato 6–8 times with a fork. Bake at 425°F for 45–60 minutes (do this near dinnertime), or microwave 8–12 minutes total, turning halfway, until tender.
2. Prep: Dice 1 bell pepper, dice 1/2 large onion, mince 3 garlic cloves, and dice 2 Roma tomatoes.
3. Season beef: Pat the 1 lb beef roast dry. Season with 1 tsp kosher salt, 1/2 tsp black pepper, 1 1/2 tsp chili powder, 1 tsp cumin, and 1 tsp smoked paprika.
4. Optional quick sear (stove, 5 minutes): Heat 1 Tbsp olive oil in a skillet over medium-high. Sear beef 2 minutes per side just to brown (adds flavor).
5. Slow cooker: Add diced onion, diced bell pepper, minced garlic, and diced tomatoes to the slow cooker. Add 2 cups chicken broth. Nestle the seasoned (and seared, if you did) beef into the liquid.
6. Cook: Cover and cook on LOW 6–8 hours or HIGH 3–4 hours, until the beef shreds easily.
7. Shred + reduce: Remove beef to a board and shred with 2 forks. If the broth seems thin, leave the lid off and cook on HIGH 10–15 minutes to reduce a bit. Return shredded beef to the pot and taste; add salt if needed.
8. Quick side salad: Toss Bibb lettuce leaves with sliced cucumber. Dress simply with olive oil + a pinch of salt + pepper (and a squeeze of citrus if you have it).
9. Serve: Split each baked potato. Top with a big spoonful of the slow-cooker beef and some of the peppery broth. Add optional yogurt/sour cream or cheese if you like. Serve with the crunchy lettuce-cucumber salad on the side.