Careme Recipes

Ingredients

• Certified Angus Beef Choice Boneless Strip Steak (1 Steak)

  1 lb $19.99
• Fresh Brussels Sprouts - Order by the Pound

  1 lb $1.77
• Kroger® Sweet Potato

  1 lb $4.99
• Kroger® Sliced White Mushrooms

  8 oz $2.79
• Shallots

  1 small shallot $4.49
• Garlic

  2 cloves $1.50
• Kroger® Fresh Lemons Bag

  1/2 lemon $4.99
• high-heat cooking oil

  1 tbsp
• olive oil

  3 tbsp
• butter

  1 tbsp
• beef broth

  1/3 cup
• Dijon mustard

  1 tsp
• fresh thyme or rosemary

  1 tsp chopped, optional
• kosher salt

  to taste
• black pepper

  to taste

Instructions

1. Preheat the oven to 425°F. Set out 2 sheet pans so the vegetables have room to roast instead of steam. Take the 1 pound strip steak out of the refrigerator while you prep.
2. Trim 1 pound Brussels sprouts and halve them. Cut 1 pound sweet potato into wedges. Thinly slice 1 small shallot and mince 2 garlic cloves. Chop 1 teaspoon thyme or rosemary if using. Cut 1/2 lemon for juicing.
3. Toss the sweet potato wedges with 1 1/2 tablespoons olive oil, salt, and black pepper on one sheet pan. Toss the Brussels sprouts with the remaining 1 1/2 tablespoons olive oil, salt, and black pepper on the second sheet pan. Roast for 25 to 30 minutes, flipping once, until the sweet potatoes are tender and browned and the Brussels sprouts are deeply caramelized.
4. While the vegetables roast, pat the 1 pound strip steak very dry and season generously on both sides with kosher salt and black pepper.
5. Heat a heavy skillet over medium-high heat. Add 1 tablespoon high-heat cooking oil, then add the steak. Sear for 4 to 5 minutes on the first side, then flip and cook 3 to 5 minutes more for medium-rare to medium, depending on thickness. Transfer the steak to a cutting board to rest for at least 8 minutes.
6. Reduce the heat to medium. Add the 8 ounces sliced mushrooms to the skillet with the remaining rendered beef fat and fond. Cook for 4 to 5 minutes, stirring occasionally, until browned. Add the shallot, garlic, and herbs if using, and cook 1 minute more.
7. Add 1/3 cup beef broth, 1 teaspoon Dijon mustard, and 1 teaspoon lemon juice. Simmer for 2 to 3 minutes until lightly reduced. Swirl in 1 tablespoon butter and season with black pepper.
8. Slice the steak across the grain. Plate the roasted sweet potatoes and Brussels sprouts alongside the steak, then spoon the mushroom-shallot sauce over the top. Finish with any resting juices from the cutting board.

Ingredients

• Service Counter Large Peeled and Deveined Shrimp Raw 31/40 (sustainably sourced)

  1 lb $7.99
• Bok Choy

  1 lb $2.49
• Fresh Yellow Bell Pepper

  1 ct $2.00
• Fresh Large Green Bell Pepper

  1 ct $1.50
• Ginger Root

  1-inch piece $4.99
• Garlic

  2 cloves $1.50
• Green Onions

  4 $1.50
• neutral oil

  2 tbsp
• soy sauce

  2 tbsp
• fish sauce

  1 tsp optional
• brown sugar or honey

  1 tsp
• cornstarch

  1 1/2 tsp
• lime

  1
• jasmine rice

  1 cup cooked dry measure
• red pepper flakes

  to taste
• black pepper

  to taste

Instructions

1. Cook 1 cup jasmine rice according to package directions and keep warm.
2. While the rice cooks, pat the 1 pound shrimp dry. Trim the base from 1 pound bok choy, then separate the stems from the leafy tops and slice both into bite-size pieces. Thinly slice 1 yellow bell pepper and 1 green bell pepper. Mince the 1-inch piece of ginger and 2 garlic cloves. Thinly slice 4 green onions, separating the white and green parts. Cut 1 lime into wedges.
3. In a small bowl, whisk together 2 tablespoons soy sauce, 1 teaspoon fish sauce if using, 1 teaspoon brown sugar or honey, 1 1/2 teaspoons cornstarch, and 3 tablespoons water until smooth.
4. Season the shrimp lightly with black pepper and a small pinch of red pepper flakes.
5. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the shrimp in a single layer and cook for about 1 to 2 minutes per side until just pink and nearly cooked through. Transfer to a plate.
6. Add the remaining 1 tablespoon neutral oil to the skillet. Add the green onion whites, minced ginger, and garlic. Stir for about 20 to 30 seconds until fragrant.
7. Add the sliced peppers and bok choy stems. Stir-fry for 2 to 3 minutes until crisp-tender. Add the bok choy leaves and cook 1 minute more until just wilted.
8. Return the shrimp to the skillet. Stir the sauce again, then pour it in. Toss everything for 1 to 2 minutes until the sauce thickens into a glossy glaze that coats the shrimp and vegetables. Squeeze in a lime wedge off the heat and toss once more.
9. Serve over the warm rice and finish with the green onion tops and extra lime wedges on the side.

Ingredients

• Fresh Rockfish Fillet Pacific Caught

  1 lb $6.99
• Yukon Gold Potatoes

  1 lb $1.49
• Fresh Green Beans

  12 oz $1.77
• Kroger® Fresh Lemons Bag

  1 lemon $4.99
• Parsley

  1/2 bunch $1.89
• Garlic

  2 cloves $1.50
• Jumbo Yellow Onion

  1/2 small onion, thinly sliced $1.49
• olive oil

  2 1/2 tbsp
• butter

  1 tbsp
• capers

  1 tbsp
• kosher salt

  to taste
• black pepper

  to taste

Instructions

1. Preheat the oven to 425°F. Scrub 1 pound Yukon Gold potatoes and cut them into 1-inch chunks. Trim 12 ounces green beans. Thinly slice 1/2 small yellow onion. Finely chop 1/2 bunch parsley. Mince 2 garlic cloves. Cut 1 lemon in half, then cut 2 thin slices from one half for the pan and keep the rest for juicing.
2. Place the 1 pound Yukon Gold potatoes in a saucepan, cover with cold salted water, and bring to a boil on the stove. Cook the potatoes for 12 to 15 minutes until very tender.
3. While the potatoes cook, toss the 12 ounces green beans and the sliced 1/2 small yellow onion on a sheet pan with 1 tablespoon olive oil, salt, and black pepper. Roast the green beans and onion in the oven for 12 to 15 minutes until tender and lightly blistered at the edges.
4. Pat the 1 pound rockfish fillet dry very well. Cut the fish into 2 portions. Season both sides with kosher salt and black pepper.
5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat on the stove. Add the 2 rockfish portions and sear for about 3 minutes on the first side until golden. Flip, add the 2 lemon slices, and cook 2 to 3 minutes more until the fish is just cooked through and flakes easily. Transfer the fish to a warm plate.
6. Lower the heat to medium. Add 1/2 tablespoon olive oil, the 2 minced garlic cloves, and 1 tablespoon capers to the same skillet. Stir for 30 seconds. Add 2 tablespoons lemon juice and 2 tablespoons chopped parsley, swirling in 1 tablespoon butter to make a quick glossy pan sauce.
7. Drain the cooked 1 pound Yukon Gold potatoes well and return them to the hot pot. Add 1/2 tablespoon olive oil, a pinch of salt, black pepper, and 1 tablespoon lemon juice. Crush the potatoes with a spoon or masher so they are rustic, not smooth. Fold in a little of the remaining chopped parsley.
8. Spoon the lemony crushed potatoes slightly off-center on each plate. Lean one piece of rockfish against the potatoes, then arrange the roasted green beans and onion alongside for height and color. Spoon the parsley-caper pan sauce over the fish and finish with the remaining parsley and extra lemon on the side.