Careme Recipes

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 1 lb 6.99
• Green Asparagus 1 lb 1.99
• Yukon Gold Potatoes 1 lb 1.49
• Cucumber 1 ct 0.99
• Green Top Red Radishes 1 ct 1.99
• Parsley 1 ct 1.69
• Fresh Organic Lemon - Each 1 each 1.69
• Garlic 2 cloves from 1 ct 1.50

Instructions

1. Preheat the oven to 425°F. Pat 1 pound rockfish fillet dry and cut into 2 equal portions. Scrub 1 pound Yukon Gold potatoes and slice them into 1/2-inch coins. Trim the woody ends from 1 pound asparagus and cut any thick spears in half lengthwise. Thinly slice 1 bunch radishes. Dice 1 cucumber small. Finely chop 2 tablespoons parsley. Mince 2 garlic cloves. Cut 1 lemon in half.
2. On a sheet pan, toss the 1 pound sliced Yukon Gold potatoes with olive oil, salt, and pepper. Spread them in a single layer and roast until starting to brown, 18 minutes.
3. While the potatoes begin roasting, combine the diced cucumber, sliced radishes, half the chopped parsley, and a squeeze of lemon juice in a small bowl. Season with salt and pepper and let the relish lightly pickle while the rest cooks.
4. After the potatoes have roasted 18 minutes, add the 1 pound asparagus to the pan. Toss with a little olive oil, salt, and pepper, then push the vegetables to make space for the fish.
5. Rub the 2 rockfish portions with olive oil, the minced 2 garlic cloves, salt, pepper, and a little lemon zest from the 1 lemon. Set the fish on the sheet pan over the hot vegetables. Roast until the fish is just opaque and flakes easily and the asparagus is tender-crisp, 8 to 10 minutes.
6. Squeeze more lemon juice over the roasted fish and vegetables. Taste the potato-asparagus mixture and adjust salt and pepper. If the pan looks dry, drizzle with a little more olive oil for shine.
7. To plate, spoon the roasted potatoes and asparagus slightly off-center on each plate. Lean a piece of rockfish on top so the browned edges show. Scatter the remaining chopped parsley over the fish and finish with a neat mound of cucumber-radish relish to the side for fresh crunch and color contrast.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb 3.99
• Green Cabbage 1 lb 0.59
• Carrots 1 lb 1.69
• Kroger® Tri-Color Bell Peppers 1 package 3.99
• Red Potatoes 1 lb 1.29
• Ginger Root 1 1-inch piece from 1 lb 4.99
• Fresh Organic Limes - Each 1 each 1.29
• Garlic 2 cloves from 1 ct 1.50
• Green Onions 1 each 1.50

Instructions

1. Pat 1 pound pork tenderloin dry and trim any silver skin. Slice it into 1-inch medallions, then lightly press each piece so it cooks evenly. Shred 1 pound green cabbage. Peel 2 medium carrots from the 1 pound bunch and cut them into thin matchsticks. Slice 1 package tri-color bell peppers into thin strips. Halve or quarter 1 pound red potatoes into bite-size pieces. Mince 2 garlic cloves, grate a 1-inch piece ginger, thinly slice 1 bunch green onions, and cut 1 lime in half.
2. Place the 1 pound red potatoes in a saucepan, cover with salted water, bring to a boil, and simmer until tender, 12 to 15 minutes. Drain well and keep warm.
3. While the potatoes cook, season the pork medallions with salt and pepper. Heat a large skillet over medium-high heat with a little oil. Sear the pork medallions until well browned and just cooked through, about 2 to 3 minutes per side depending on thickness. Transfer to a plate to rest.
4. Lower the skillet to medium. Add a little more oil if needed, then add the minced 2 garlic cloves and grated ginger. Stir for 30 seconds until fragrant. Add the shredded 1 pound green cabbage, carrot matchsticks, and sliced tri-color peppers. Season with salt and pepper and stir-fry until the vegetables soften but still hold some texture, 5 to 7 minutes.
5. Squeeze in the juice of the 1 lime and add half the sliced green onions. Return the pork and any juices to the pan just long enough to glaze the meat and warm it through, about 1 minute. Taste and adjust seasoning.
6. To plate, spoon the drained potatoes onto each plate and lightly crush them with the back of a spoon so they hold the juices. Pile the cabbage-pepper sauté alongside. Fan the pork medallions over the vegetables and spoon the gingery skillet juices over the top. Finish with the remaining sliced green onions for a fresh, sharp garnish.

Ingredients

• DRAPER VALLEY FARMS® Chicken Drumsticks 1 lb 3.49
• Sleeved Celery 1 lb 2.49
• Carrots 1 lb 1.69
• Kroger® Whole White Mushrooms 8 oz 2.79
• Kale Lettuce Bunch 1 ct 2.49
• Jumbo Yellow Onions 1 lb 1.49
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 32 oz 1.79
• Garlic 3 cloves from 1 ct 1.50
• Simple Truth Organic® Thyme 0.5 oz 2.79
• Kroger® Gold Potatoes 1 lb 3.99

Instructions

1. Pat 1 pound chicken drumsticks dry and season all over with salt and pepper. Dice 1/2 pound celery from the bunch. Peel and slice 1/2 pound carrots into thick coins. Slice 8 ounces white mushrooms. Dice 1/2 pound yellow onion. Strip the leaves from 2 sprigs thyme. Mince 3 garlic cloves. Remove the tough stems from 1 bunch kale and tear the leaves into large bite-size pieces. Cut 1 pound gold potatoes into 1-inch chunks.
2. Heat a heavy pot or Dutch oven over medium-high heat with a little oil. Brown the 1 pound chicken drumsticks on all sides until deep golden, about 8 minutes total. Transfer them to a plate; they do not need to be fully cooked yet.
3. Reduce the heat to medium. Add the diced onion, diced celery, sliced carrots, and sliced mushrooms to the pot. Season lightly with salt and pepper. Cook, stirring often, until the vegetables soften and pick up a little color, about 6 to 8 minutes. Add the minced 3 garlic cloves and thyme leaves and cook 30 seconds more.
4. Add the 32 ounces chicken broth and the 1 pound gold potato chunks. Scrape up any browned bits from the bottom of the pot. Return the browned chicken drumsticks and any juices to the broth.
5. Bring to a gentle simmer, then partially cover and cook until the potatoes are tender and the chicken is fully cooked and very tender, 20 to 25 minutes. Stir in the torn kale during the last 5 minutes so it wilts but stays green.
6. Taste the broth and adjust salt and pepper. If you want the stew slightly richer, simmer uncovered for a few extra minutes to concentrate the liquid. If it becomes too thick, add a splash of water.
7. To plate, ladle the vegetables and broth into shallow bowls first, then set the chicken drumsticks on top so the browned skin remains visible. Finish with a few extra thyme leaves or a little cracked pepper. Serve with the potatoes nestled in the broth for a rustic, generous presentation.