Careme Recipes

Ingredients

• Fresh Atlantic Farm Raised Whole Salmon Fillet

  1 lb, cut into 2 portions $10.99
• Kroger® Sweet Potato

  1 bag (3 lb); use 1 1/2 lb, peeled and cubed $4.99
• Broccoli Crown

  1 lb, cut into florets $2.49
• Private Selection™ Fresh Petite Cherry Snacking Tomatoes

  1 package (10 oz) $3.79
• Garlic

  3 cloves, minced and divided $0.69
• Simple Truth Organic™ Basil

  2 tablespoons sliced $4.99
• Fresh Organic Lemon - Each

  1 lemon, cut into wedges $0.99
• olive oil

  3 tablespoons, divided
• butter

  1 tablespoon
• milk

  2 to 3 tablespoons
• kosher salt

  to taste
• black pepper

  to taste
• smoked paprika

  1/2 teaspoon
• La Crema Sonoma Coast Chardonnay California White Wine

  750 ml $18.99 (sale)

Instructions

1. Preheat the oven to 425°F. Peel and cube 1 1/2 pounds sweet potatoes. Cut 1 pound broccoli into florets. Mince 3 garlic cloves and keep 1 clove separate from the other 2. Slice 2 tablespoons basil. Cut 1 lemon into wedges. Portion 1 pound salmon into 2 equal pieces and pat dry.
2. Place the sweet potatoes in a pot, cover with cold salted water, and bring to a boil. Simmer until very tender, about 12 to 15 minutes.
3. On a sheet pan, toss the 1 pound broccoli florets and 10 ounces cherry tomatoes with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, black pepper, and 1/2 teaspoon smoked paprika. Spread out well and roast until the broccoli is browned at the edges and the tomatoes are blistered and soft, about 15 to 18 minutes.
4. While the vegetables roast, season the salmon with kosher salt and black pepper. Heat a large oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Sear the salmon skin-side down first if skin-on, or presentation-side down if skinless, until golden, about 3 minutes. Flip and transfer the skillet to the oven for 4 to 6 minutes, until just cooked through. Carefully remove the skillet using a dry oven mitt or folded towel—the handle will be extremely hot.
5. Drain the sweet potatoes well and return them to the pot. Add 1 tablespoon butter, 2 to 3 tablespoons milk, the reserved 1 minced garlic clove, a pinch of kosher salt, and black pepper. Mash until smooth and creamy.
6. Heat a small pan over medium heat with a light drizzle of olive oil if needed. Add the remaining 2 minced garlic cloves and cook for about 30 seconds until fragrant, not browned. Add the roasted tomatoes and 2 tablespoons water, then simmer briefly for 1 to 2 minutes, gently crushing the tomatoes into a loose sauce. Stir in the sliced basil and season to taste.
7. For plating, spoon the sweet potato mash onto each plate. Set a salmon portion on top or just alongside. Arrange the roasted broccoli next to it, then spoon the warm tomato-basil sauce over the salmon. Serve with lemon wedges for squeezing at the table.

Ingredients

• Kroger® Boneless Natural Fresh Pork Sirloins 2 Piece

  1 lb $2.49
• Fresh Organic Limes - Each

  2 limes, zested and juiced $1.29
• Organic Cilantro

  1 bunch, chopped $1.49
• Kroger® Sweet Corn on the Cob

  2 ears $3.99
• Green Cabbage

  1/2 lb, very thinly sliced $0.99
• Fresh Red Hothouse Bell Pepper

  1, very thinly sliced $1.67
• Jumbo Red Onions

  1/4 lb, thinly sliced $0.99
• Fresh Jalapeno Peppers

  1 small jalapeno, minced $1.99
• Fresh Medium Ripe Avocado

  1, sliced $1.00
• olive oil

  3 tablespoons
• honey

  1 teaspoon
• ground cumin

  1/2 teaspoon
• kosher salt

  to taste
• black pepper

  to taste

Instructions

1. Preheat a grill to medium-high heat. Pat dry 1 pound pork sirloins. Zest and juice 2 limes. Chop 1 bunch cilantro. Very thinly slice 1/2 pound green cabbage, 1 red bell pepper, and 1/4 pound red onion. Mince 1 small jalapeno. Husk 2 ears of corn.
2. In a small bowl, mix 2 tablespoons olive oil, the zest of 1 lime, 2 tablespoons lime juice, 1/2 teaspoon ground cumin, 1 teaspoon honey, 1 tablespoon chopped cilantro, 1 teaspoon kosher salt, and several grinds of black pepper. Rub this mixture all over the 1 pound pork sirloins and let them sit while you make the slaw.
3. In a second bowl, toss the sliced 1/2 pound green cabbage, sliced red bell pepper, sliced red onion, minced jalapeno, the juice of 1 lime, the remaining 1 tablespoon olive oil, 2 tablespoons chopped cilantro, 1/2 teaspoon kosher salt, and black pepper to taste. Let the slaw soften slightly but stay crisp.
4. Lightly oil the grill grates. Grill the 2 ears of corn, turning every few minutes, until lightly charred in spots and just tender, about 8 to 10 minutes. Move the corn to a cooler part of the grill.
5. Grill the 1 pound marinated pork sirloins for about 4 to 5 minutes per side, depending on thickness, until nicely marked and cooked through to 145°F. Transfer to a plate and rest for 5 minutes.
6. Cut the kernels from the 2 grilled corn cobs. Toss the warm kernels with a pinch of salt, a squeeze of lime, and a little more chopped cilantro if you like.
7. Slice the rested pork sirloins across the grain. For plating, mound the cabbage-pepper slaw to one side of each plate, spoon the grilled corn beside it, and fan the sliced pork over the remaining space. Top with sliced avocado and a final sprinkle of cilantro so the plate looks bright and fresh.

Ingredients

• Simple Truth® Natural Bratwurst Chicken Sausage Links 12 OZ

  1 package (12 oz), sliced into 1/2-inch coins $5.00
• Green Asparagus

  1 lb, trimmed and cut into 2-inch pieces $3.49
• Kroger® Fresh Grape Tomatoes

  1 package (10 oz) $2.49
• Garlic

  2 cloves, thinly sliced $0.69
• Fresh Large Organic Lemon - Each

  1 lemon, zested and juiced $1.29
• Simple Truth Organic™ Basil

  2 tablespoons torn leaves, plus more if desired $4.99
• Jumbo Yellow Onions

  1/2 lb, thinly sliced $0.99
• spaghetti

  6 oz
• olive oil

  2 tablespoons
• grated Parmesan

  1/4 cup
• red pepper flakes

  1/4 teaspoon, optional
• kosher salt

  to taste
• black pepper

  to taste

Instructions

1. Preheat the oven to 450°F. Bring a large pot of well-salted water to a boil. Trim 1 pound asparagus and cut it into 2-inch pieces. Thinly slice 1/2 pound jumbo yellow onion. Slice 1 package (12 ounces) chicken bratwurst sausage into 1/2-inch coins. Thinly slice 2 garlic cloves. Zest and juice 1 lemon. Halve any larger tomatoes from the 10-ounce package if needed.
2. On a sheet pan, toss 1 pound asparagus and 1 package (10 ounces) grape tomatoes with 1 tablespoon olive oil, a good pinch of kosher salt, and black pepper. Spread them out so the vegetables roast instead of steam. Roast until the asparagus is tender-crisp and the tomatoes are blistered and lightly collapsed, 12 to 15 minutes.
3. While the vegetables roast, cook 6 ounces spaghetti in the boiling water until just shy of al dente. Reserve 1 cup pasta water, then drain the pasta.
4. Set a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil, then add the sliced 12-ounce chicken sausage and the sliced 1/2 pound onion. Cook, stirring occasionally, until the sausage is browned on the edges and the onion is soft and lightly golden, about 6 to 8 minutes.
5. Add the 2 sliced garlic cloves and 1/4 teaspoon red pepper flakes if using. Stir for about 30 seconds until fragrant. Add the roasted asparagus and tomatoes to the skillet. Pour in 2 tablespoons lemon juice and about 1/3 cup reserved pasta water. Simmer for 1 minute, gently crushing a few tomatoes so they form a light sauce.
6. Add the drained 6 ounces spaghetti, all of the lemon zest, 1/4 cup grated Parmesan, and 2 tablespoons torn basil leaves. Toss well, adding more reserved pasta water a splash at a time until the pasta looks glossy and lightly sauced. Season with kosher salt and black pepper to taste.
7. Twirl the spaghetti into shallow bowls for plating. Spoon the sausage, asparagus, and tomatoes over and around the pasta so the colors show. Finish with extra basil, more Parmesan if desired, and a final crack of black pepper.