Careme Recipes

Ingredients

• Kroger® Ham Steaks (on sale) 1 (12 oz), diced (½-inch) $3.00 (12 oz)
• Carrots 1/2 lb, sliced into coins $1.29 (1 lb)
• Green cabbage 1/2 lb, thinly sliced $0.99/lb
• Jumbo yellow onion 1 small, diced $0.99/lb
• Garlic 2 cloves, minced $0.69 each
• Kroger® Fat Free Beef Broth (or chicken broth/water) 4 cups $1.59 (32 oz)
• Russet potato 1 medium (~10 oz), diced $0.99/lb
• Bay leaf (pantry) 1
• Black pepper (pantry) 1/2 tsp
• Optional: parsley (pantry or from list) 1–2 Tbsp chopped $1.29/bunch if buying

Instructions

1. Prep: Dice 1 (12 oz) ham steak into ½-inch pieces. Dice 1 small onion. Mince 2 garlic cloves. Slice ~1/2 lb carrots into coins. Thinly slice ~1/2 lb green cabbage. Dice 1 medium russet potato (~10 oz).
2. Brown: Heat 1 Tbsp oil (pantry) in a medium pot over medium-high heat. Add the diced ham (12 oz) and cook 3–4 minutes until lightly browned at the edges. Scoop ham onto a plate.
3. Sauté aromatics: In the same pot, add the diced onion and cook 3 minutes. Add minced garlic and cook 30 seconds until fragrant.
4. Build the soup: Add diced potato (~10 oz), sliced carrots (~1/2 lb), black pepper (1/2 tsp), and 1 bay leaf. Pour in 4 cups broth. Scrape up any browned bits.
5. Simmer: Bring to a boil, then reduce to a steady simmer and cook 12–15 minutes, until potatoes are nearly tender.
6. Finish with cabbage + ham: Stir in sliced cabbage (~1/2 lb) and the browned ham (12 oz). Simmer 8–10 minutes until cabbage is tender but not mushy.
7. Taste and serve: Remove bay leaf. Taste before adding salt (ham is salty). Stir in optional chopped parsley (1–2 Tbsp). Serve hot with crusty bread if you have it (pantry).

Ingredients

• Wild Caught Sockeye Salmon Fillet (Previously Frozen) (on sale) 12 oz, cut into 4 chunks $11.99 (1 lb)
• Bok choy (on sale) ~3/4 lb, sliced (stems and leaves separated) $2.77/lb
• Organic ginger root (on sale) 1 Tbsp finely grated (or 2-inch knob), plus 3 thin slices $3.77/lb
• Carrots 2 medium, thinly sliced $1.29 (1 lb)
• Green onions 2, sliced $1.39 each
• Garlic 2 cloves, minced $0.69 each
• Pompeii® Lemon Juice (on sale) or fresh lemon 1–2 Tbsp (to taste) $2.50
• Simple Truth Organic® Low Sodium Free Range Chicken Broth (on sale) 4 cups $2.00 (32 oz)
• Optional starch: cooked rice or noodles (pantry) 2 cups cooked rice OR 4 oz noodles

Instructions

1. Prep: Cut sockeye salmon to 12 oz total into 4 chunks. Slice ~3/4 lb bok choy—separate stems from leaves. Thinly slice 2 carrots. Mince 2 garlic cloves. Grate 1 Tbsp ginger and also slice 3 thin ginger coins. Slice 2 green onions.
2. Start the broth: In a medium pot, heat 1 Tbsp oil (pantry) over medium heat. Add sliced ginger coins (3), minced garlic (2 cloves), and grated ginger (1 Tbsp). Stir 30–45 seconds until fragrant.
3. Simmer vegetables: Add 4 cups chicken broth. Add sliced carrots (2). Bring to a simmer and cook 8–10 minutes until carrots are just tender.
4. Add bok choy stems: Stir in bok choy stems (from ~3/4 lb). Simmer 3 minutes.
5. Poach salmon gently: Lower heat so the soup is barely simmering. Add salmon chunks (12 oz) and cook 4–6 minutes, depending on thickness, until just cooked through and flaky.
6. Finish: Stir in bok choy leaves and cook 1–2 minutes until wilted. Add lemon juice (1–2 Tbsp) and half the sliced green onions.
7. Serve: Ladle into bowls. Top with remaining green onions. If using a starch, add 1 cup cooked rice per bowl (or divide cooked noodles between bowls) and pour soup over.

Ingredients

• Simple Truth® Mild Italian Chicken Sausage (on sale) 12 oz, sliced into coins $5.00 (1 lb)
• Simple Truth Organic® Sliced Baby Bella Mushrooms 8 oz $3.99 (8 oz)
• Cal-Organic™ Organic Carrot Chips Bag 8 oz (about half the bag) $2.69 (16 oz)
• Jumbo yellow onion 1 small, diced $0.99/lb
• Garlic 3 cloves, minced $0.69 each
• Yukon Gold potatoes 12 oz, diced $1.29/lb
• Simple Truth Organic® Low Sodium Free Range Chicken Broth (on sale) 4 cups $2.00 (32 oz)
• Optional: Fresh Roma tomato 1 medium, diced (or skip) $1.49/lb
• Dried oregano (pantry) or Simple Truth Organic® Oregano 1/2 tsp dried OR 1 tsp chopped fresh $2.49 if buying
• Black pepper + pinch chili flakes (pantry) to taste

Instructions

1. Prep: Slice Italian chicken sausage (12 oz) into coins. Dice 1 small onion. Mince 3 garlic cloves. Dice Yukon Gold potatoes (12 oz). Measure 8 oz sliced baby bella mushrooms. Measure 8 oz carrot chips (or slice carrots). Optional: dice 1 Roma tomato.
2. Brown sausage: Heat 1 Tbsp oil (pantry) in a pot over medium-high heat. Add sliced sausage (12 oz) and cook 4–5 minutes until browned. Transfer to a bowl, leaving about 1 Tbsp drippings in the pot (pour off extra if needed).
3. Sauté veg: Add diced onion (1 small) and cook 3 minutes. Add minced garlic (3 cloves) and cook 30 seconds. Add mushrooms (8 oz) and cook 4 minutes until they give up moisture and start to brown.
4. Simmer: Add diced potatoes (12 oz) and carrots (8 oz). Stir in oregano (1/2 tsp dried or 1 tsp fresh), black pepper, and a pinch of chili flakes. Pour in 4 cups chicken broth. Optional: add diced Roma tomato (1). Bring to a boil, then reduce to a simmer.
5. Cook until tender: Simmer 15–18 minutes until potatoes are tender.
6. Finish: Stir the browned sausage (12 oz) back in and simmer 3 minutes to marry flavors. Taste and adjust salt (sausage can be salty).
7. Serve: Spoon into bowls. If you have Parmesan or crusty bread (pantry), it’s excellent here.