Careme

Ingredients

• Fresh Steelhead Trout Fillet

  1 lb already have
• Private Selection™ Fresh Petite Cherry Snacking Tomatoes

  10 oz 3.50
• Kroger® Sliced White Mushrooms

  8 oz 2.79
• Jumbo Yellow Onions

  1/2 onion, thinly sliced 1.49
• Kroger® Fresh Diced Garlic

  2 teaspoons 3.49
• Parsley

  2 tablespoons, chopped 1.69
• Pompeii® Lemon Juice

  1 tablespoon 2.50
• pantry olive oil

  2 tablespoons
• pantry dried oregano or thyme

  1/2 teaspoon
• pantry salt

  to taste
• pantry black pepper

  to taste

Instructions

1. Preheat the oven to 425°F. Pat the steelhead dry and place on a lightly oiled sheet pan or small baking dish. Season with salt and pepper.
2. In a skillet over medium heat, add 1 tablespoon olive oil. Cook the sliced onion and mushrooms for 5 to 6 minutes until softened and lightly browned.
3. Add the garlic and cook 30 seconds. Add the cherry tomatoes, oregano or thyme, a pinch of salt, and black pepper. Cook 3 to 4 minutes until the tomatoes soften and begin to burst.
4. Stir in the lemon juice and half the parsley. Remove from heat.
5. Spoon a little of the tomato-mushroom mixture around, not over, the fish so the top can roast cleanly. Drizzle the steelhead with the remaining olive oil.
6. Roast 10 to 14 minutes, depending on thickness, until the fish flakes easily.
7. Spoon the warm relish over the steelhead and finish with remaining parsley.
8. Serve as is or with pantry rice, bread, or roasted potatoes if you want a heartier meal.

Ingredients

• Kroger® Ground Pork

  16 oz 3.99
• Kroger® Sliced Baby Bella Mushrooms

  8 oz 3.99
• Kale Lettuce Bunch

  1/2 bunch, stems removed and leaves chopped 2.49
• Jumbo Yellow Onions

  1/2 onion, finely diced 1.49
• Kroger® Fresh Diced Garlic

  2 teaspoons 3.49
• FREE RANGE CHICKEN BROTH LOW SODIUM - SIMPLE TRUTH ORGANIC - 32 OZ

  3/4 cup 1.67
• Parsley

  2 tablespoons chopped 1.69
• pantry pasta

  6-8 oz
• pantry olive oil

  1 tablespoon
• pantry butter

  1 tablespoon optional
• pantry grated parmesan or pecorino

  1/4 cup optional
• pantry crushed red pepper

  optional pinch
• pantry salt

  to taste
• pantry black pepper

  to taste

Instructions

1. Bring a large pot of salted water to a boil and cook 6 to 8 ounces pasta until al dente. Reserve 1/2 cup pasta water, then drain.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground pork and cook, breaking it up, until browned and cooked through, about 6 to 7 minutes. Season lightly with salt and pepper.
3. Add the diced onion and mushrooms. Cook 4 to 5 minutes until the onion softens and the mushrooms lose their moisture.
4. Add the garlic and optional crushed red pepper. Cook 30 seconds.
5. Add the chopped kale and 3/4 cup chicken broth. Simmer 2 to 3 minutes until the kale is tender and the broth reduces slightly.
6. Add the drained pasta and toss everything together. Add a splash of pasta water as needed for a glossy sauce.
7. Off heat, stir in parsley and optional butter and cheese. Taste and adjust seasoning.
8. Serve hot with extra black pepper on top.

Ingredients

• Boneless Skinless Chicken Thighs

  1 lb 4.49
• Organic Fennel

  1 bulb, sliced 5.49
• Carrots

  1/2 lb, sliced on the bias 1.69
• Jumbo Yellow Onions

  1/2 onion, sliced 1.49
• Kroger® Fresh Diced Garlic

  2 teaspoons 3.49
• FREE RANGE CHICKEN BROTH LOW SODIUM - SIMPLE TRUTH ORGANIC - 32 OZ

  3/4 cup 1.67
• Parsley

  2 tablespoons chopped 1.69
• Pompeii® Lemon Juice

  1 teaspoon 2.50
• pantry olive oil

  1 tablespoon
• pantry dried thyme

  1/2 teaspoon
• pantry salt

  to taste
• pantry black pepper

  to taste
• Joel Gott California Unoaked Chardonnay California White Wine

  750 ml $13.99 (sale)

Instructions

1. Season chicken thighs with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Brown the chicken 4 to 5 minutes per side. Remove to a plate.
3. Lower heat to medium. Add onion, fennel, and carrots. Cook 5 to 6 minutes until beginning to soften.
4. Add garlic and thyme; cook 30 seconds.
5. Pour in chicken broth and lemon juice, scraping up browned bits. Return chicken to the skillet.
6. Cover and simmer 12 to 15 minutes until the chicken is tender and cooked through and the vegetables are soft.
7. Uncover for the last few minutes if you want the broth slightly reduced.
8. Finish with chopped parsley and serve.

Ingredients

• Boneless Skinless Chicken Thighs

  1 lb 4.49
• Green Asparagus

  1/2 lb, trimmed and cut in 2-inch pieces 5.99
• Spinach

  1/2 bunch or about 3 cups loosely packed 2.69
• Kroger® Sliced White Mushrooms

  8 oz 2.79
• Jumbo Yellow Onions

  1/2 onion, thinly sliced 1.49
• Kroger® Fresh Diced Garlic

  2 teaspoons 3.49
• Pompeii® Lemon Juice

  1 1/2 tablespoons 2.50
• Parsley

  2 tablespoons chopped 1.69
• FREE RANGE CHICKEN BROTH LOW SODIUM - SIMPLE TRUTH ORGANIC - 32 OZ

  3/4 cup 1.67
• pantry pasta

  6-8 oz long pasta or short pasta
• pantry olive oil

  2 tablespoons
• pantry butter

  1 tablespoon
• pantry grated parmesan

  1/4 cup optional
• pantry salt

  to taste
• pantry black pepper

  to taste
• pantry red pepper flakes

  optional pinch

Instructions

1. Bring a pot of well-salted water to a boil and cook 6 to 8 ounces pasta until al dente. Reserve 1/2 cup pasta water before draining.
2. Slice 1 pound boneless skinless chicken thighs into bite-size strips. Season with salt and black pepper.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook 5 to 6 minutes until browned and cooked through. Transfer to a plate.
4. Add the remaining 1 tablespoon olive oil to the skillet. Add 1/2 thinly sliced yellow onion and 8 ounces mushrooms. Cook 4 to 5 minutes until softened and lightly browned.
5. Add 2 teaspoons garlic and, if using, a pinch of red pepper flakes. Stir 30 seconds. Add 1/2 pound asparagus and cook 2 minutes.
6. Pour in 3/4 cup chicken broth and 1 1/2 tablespoons lemon juice. Simmer 2 minutes. Add the spinach and stir until just wilted.
7. Return the chicken to the skillet. Add the drained pasta, 1 tablespoon butter, and a splash of reserved pasta water. Toss until glossy and lightly sauced.
8. Turn off the heat and add parsley and optional parmesan. Taste and adjust salt, pepper, and lemon.
9. Serve in shallow bowls with extra parsley on top.