Careme Recipes

Ingredients

• Fresh Rockfish Fillet Pacific Caught 1 lb $6.99/lb sale
• Yukon Gold Potatoes 1 lb $1.49/lb
• Green Cabbage 1/2 lb $1.49/lb
• Organic Leeks 1/2 lb (about 1 medium leek) $5.49/lb
• Garlic 2 cloves $1.50 each
• Parsley 2 tablespoons chopped $1.69 each
• Fresh Organic Lemon or lemon juice 1 lemon or 2 tablespoons juice $1.69 each or $2.50 bottle
• Olive oil 2 tablespoons pantry
• Salt to taste pantry
• Black pepper to taste pantry

Instructions

1. Prep 1 lb Fresh Rockfish Fillet Pacific Caught ($6.99/lb sale) by patting it dry and cutting into 2 equal portions. Scrub 1 lb Yukon Gold Potatoes ($1.49/lb) and dice into 1/2-inch pieces. Thinly slice 1/2 lb green cabbage ($1.49/lb) and wash and thinly slice 1/2 lb organic leeks ($5.49/lb), using the white and light green parts only. Mince 2 cloves garlic from 1 garlic bulb ($1.50 each). Chop 2 tablespoons parsley ($1.69 each).
2. Heat oven to 425°F. Toss the 1 lb diced Yukon Gold Potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a sheet pan. Roast for 15 minutes.
3. Add the 1/2 lb sliced cabbage and 1/2 lb sliced leeks to the pan with another 1/2 tablespoon olive oil and a pinch of salt. Toss carefully and spread back out. Roast 10 minutes more until the vegetables begin to soften and brown.
4. Meanwhile, place the 2 rockfish portions on a second small sheet pan or oven-safe dish. Rub with the remaining 1/2 tablespoon olive oil, the minced 2 cloves garlic, 1 tablespoon lemon juice, 1/4 teaspoon salt, and a few grinds of black pepper.
5. Roast the rockfish at 425°F for 8 to 10 minutes, until it flakes easily with a fork.
6. Finish the potato-cabbage hash with the remaining 1 tablespoon lemon juice and the 2 tablespoons chopped parsley. Taste and add more salt and pepper if needed.
7. Plate the roasted hash and top with the roasted rockfish. Serve immediately with any extra lemon on the side.

Ingredients

• Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off 12 oz $6.99/12 oz sale
• Bok Choy 1 lb $2.49/lb
• Carrots 1/2 lb $1.69/lb
• Kroger® Whole White Mushrooms 8 oz $2.79/8 oz
• Green Onions 1 bunch $1.50 each
• Ginger Root 1 tablespoon grated $4.99/lb
• Garlic 2 cloves $1.50 each
• Soy sauce 2 tablespoons pantry
• Olive oil or neutral oil 1 tablespoon pantry
• Cooked rice, optional 2 cups cooked pantry
• Fresh Organic Lime or lemon 1/2 fruit, optional $1.29 each or $1.69 each lemon

Instructions

1. Prep 12 oz Kroger Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off ($6.99/12 oz sale) by thawing if needed and patting dry. Trim and chop 1 lb bok choy ($2.49/lb), separating stems and leaves. Peel and thinly slice 1/2 lb carrots ($1.69/lb). Slice 8 oz Kroger Whole White Mushrooms ($2.79/8 oz). Slice 1 bunch green onions ($1.50 each). Grate 1 tablespoon ginger root ($4.99/lb) and mince 2 cloves garlic from 1 garlic bulb ($1.50 each).
2. If serving with rice, have 2 cups cooked rice ready before you start stir-frying.
3. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the 12 oz shrimp and cook for 1 to 2 minutes per side until just pink. Transfer to a plate.
4. Add the sliced 1/2 lb carrots, the bok choy stems from the 1 lb bok choy, the 8 oz sliced mushrooms, and half the sliced green onions to the same skillet. Stir-fry 4 to 5 minutes until the carrots are crisp-tender and the mushrooms are browned.
5. Add the grated 1 tablespoon ginger and minced 2 cloves garlic. Cook 30 seconds until fragrant.
6. Add the bok choy leaves and 2 tablespoons soy sauce. Stir-fry 1 to 2 minutes until the leaves wilt.
7. Return the 12 oz shrimp to the skillet and toss everything together for 1 minute, just until the shrimp are cooked through. Squeeze over juice from 1/2 lime or 1/2 lemon if using.
8. Serve the shrimp and vegetables over 2 cups cooked rice, if using, and top with the remaining sliced green onions.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99/lb sale
• Carrots 1 lb $1.69/lb
• Green Cabbage 1/2 lb $1.49/lb
• Large Granny Smith Apple 1 apple $2.49/lb
• Jumbo Yellow Onion 1/2 lb $1.49/lb
• Garlic 2 cloves $1.50 each
• Rosemary 1 teaspoon chopped, optional $2.79/0.5 oz
• Olive oil 2 tablespoons pantry
• Salt to taste pantry
• Black pepper to taste pantry

Instructions

1. Prep 1 lb Kroger Fresh Natural Pork Tenderloin ($3.99/lb sale) by trimming excess silver skin if needed. Peel and cut 1 lb carrots ($1.69/lb) into sticks or thick slices. Thinly slice 1/2 lb green cabbage ($1.49/lb), thinly slice 1/2 lb jumbo yellow onion ($1.49/lb), and core and slice 1 Large Granny Smith Apple ($2.49/lb). Mince 2 cloves garlic from 1 garlic bulb ($1.50 each). Chop 1 teaspoon rosemary ($2.79/0.5 oz) if using.
2. Heat oven to 425°F. Place the 1 lb carrots on a sheet pan and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the 1 teaspoon chopped rosemary if using. Push the carrots to the outer edges of the pan.
3. Rub the 1 lb pork tenderloin with 1/2 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half the minced garlic. Set it in the center of the same pan with the carrots.
4. Roast the pork tenderloin and carrots at 425°F for 22 to 28 minutes, until the pork reaches 145°F and the carrots are tender and browned. Rest the pork 5 to 10 minutes before slicing.
5. While the pork roasts, heat the remaining 1/2 tablespoon olive oil in a skillet over medium heat. Add the 1/2 lb sliced onion and cook 3 minutes. Add the remaining minced garlic and cook 30 seconds.
6. Add the 1/2 lb sliced cabbage and cook 5 to 6 minutes, stirring, until just wilted. Add the sliced 1 Granny Smith apple and a pinch of salt and pepper, then cook 2 to 3 minutes more until the apple softens slightly but still holds shape.
7. Slice the rested 1 lb pork tenderloin into medallions. Serve with the roasted 1 lb carrots and the warm cabbage-apple sauté.