Careme Recipes

Ingredients

• Simple Truth® Naturalˆ Fresh Chicken Drumsticks 1 lb $2.49
• Green Asparagus 1 lb $3.99
• Yukon Gold Potatoes 1 lb $1.49
• Organic Garlic 1 ct $1.39
• Organic Italian Parsley 1 each $1.99
• Fresh Organic Limes - Each 1 each $0.99

Instructions

1. Preheat the oven to 425°F. Line a sheet pan or roasting pan for easy cleanup. Pat 1 pound chicken drumsticks dry very well so the skin can roast instead of steam.
2. Cut 1 pound Yukon Gold potatoes into 1-inch wedges. Trim the woody ends from 1 pound asparagus and leave the spears whole for a clean plated look. Finely chop 2 tablespoons parsley from the 1 bunch Organic Italian Parsley. Mince 3 cloves from the 1 head Organic Garlic. Cut the 1 lime into wedges.
3. In a bowl, toss the 1 pound potato wedges with 1 tablespoon olive oil, half the minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread the potatoes on one side of the sheet pan.
4. Rub the 1 pound chicken drumsticks with 1 tablespoon olive oil, the remaining minced garlic, 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and a pinch of paprika if you have it in the pantry. Arrange the drumsticks on the other side of the pan with space around them so they brown nicely.
5. Roast the chicken and potatoes for 20 minutes. While they roast, toss the trimmed 1 pound asparagus with 1 teaspoon olive oil and a small pinch of salt.
6. After 20 minutes, turn the potatoes and drumsticks for even color. Add the asparagus to the pan and roast 12 to 15 minutes more, until the chicken is cooked through, the potatoes are golden at the edges, and the asparagus is just tender with a little snap.
7. Transfer the chicken to rest for 3 minutes. Squeeze half the lime over the asparagus and potatoes and sprinkle everything with the chopped parsley for a fresh, glossy finish.
8. Plate by swooshing the potatoes onto one side of each plate, leaning 2 to 3 drumsticks per person against them, and laying the asparagus across the front for bright green contrast. Spoon any pan juices over the chicken. Serve with the remaining lime wedges at the side.
9. Optional wine pairing: pour a chilled Sauvignon Blanc for herbal lift and citrusy freshness, or choose an unoaked Chardonnay for a softer, fruitier match.

Ingredients

• Kroger® Extra Large Raw Shrimp Peeled and Deveined Tall Off 12 ounces $8.99
• Sugar Snap Pea Tray 12 oz $4.00
• Organic Baby Bok Choy 1 lb $2.99
• Kroger® Whole White Mushrooms 8 oz $2.39
• Organic Ginger Root 1 lb $2.99
• Organic Garlic 1 ct $1.39
• Green Onions 1 each $1.29

Instructions

1. If serving with rice, start it first according to package directions so it is ready when the stir-fry is done. For the stir-fry, pat 12 ounces raw peeled and deveined shrimp dry. Trim 12 ounces sugar snap peas. Halve or quarter 8 ounces white mushrooms depending on size. Slice 1 pound baby bok choy lengthwise into halves or quarters, keeping a little core attached so the leaves stay together. Thinly slice 3 green onions, separating white and green parts. Mince 3 cloves garlic and grate 1 tablespoon peeled ginger.
2. In a small bowl, mix 2 tablespoons soy sauce, 1 tablespoon water, 1 teaspoon honey, 1 teaspoon rice vinegar, and 1/2 teaspoon cornstarch from the pantry until smooth. This will give the sauce a light sheen rather than a heavy coating.
3. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil. Add the 12 ounces shrimp in a single layer, season lightly with salt, and sear for about 1 minute per side until just pink. Remove to a plate so they do not overcook.
4. Add another 1 tablespoon oil if the pan looks dry. Stir-fry the mushrooms and the white parts of the green onions for 2 minutes until the mushrooms begin to brown. Add the minced garlic and grated ginger and cook for 30 seconds until fragrant.
5. Add the 12 ounces sugar snap peas and the 1 pound sliced baby bok choy. Stir-fry 2 to 3 minutes, letting the peas stay bright and crisp and the bok choy wilt just enough to become silky but not limp.
6. Return the shrimp to the pan. Pour in the soy-ginger sauce and toss for 1 minute until the sauce lightly coats the shrimp and vegetables and reduces just enough to look glossy.
7. Taste and adjust with a pinch more salt or a few drops of soy sauce if needed. Finish with the sliced green onion tops.
8. Plate over cooked rice if using, or serve as is in shallow bowls. Arrange the bok choy so the green leaves sit on top, nestle the shrimp around the bowl, and let the snap peas and mushrooms show for contrast. A sprinkle of sesame seeds from the pantry is great if you have them.
9. Optional wine pairing: an off-dry Riesling beautifully handles the ginger and sweet shrimp, while Pinot Gris keeps the pairing fresh and understated.

Ingredients

• Choice Boneless Beef Flank Steak (1 Steak) 1 lb $13.99
• Private Selection® Petite Fingerling Gourmet Potatoes 1.5 lb $3.99
• Kroger® Whole White Mushrooms 8 oz $2.39
• Fresh Roma Tomato 1 lb $1.49
• Jumbo Sweet Onions 1 lb $1.59
• Organic Italian Parsley 1 each $1.99

Instructions

1. Preheat the oven to 425°F. Take the 1 pound flank steak out of the refrigerator while you prep so it loses some chill and cooks more evenly.
2. Halve 1.5 pounds fingerling potatoes lengthwise. Slice 8 ounces white mushrooms. Slice 1/2 pound from the 1 pound sweet onions into thin half-moons. Dice 2 medium Roma tomatoes from the 1 pound package. Chop 2 tablespoons parsley from the 1 bunch Organic Italian Parsley.
3. Toss the 1.5 pounds halved fingerling potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and a pinch of dried thyme or rosemary from the pantry if you have it. Spread them cut-side down on a sheet pan and roast 25 to 30 minutes, turning once, until deeply golden and tender.
4. While the potatoes roast, pat the 1 pound flank steak dry. Season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Heat a heavy skillet over high heat until very hot, then add 1 tablespoon oil.
5. Sear the 1 pound flank steak for about 4 to 5 minutes on the first side and 3 to 4 minutes on the second side for medium-rare to medium, depending on thickness. Transfer the steak to a cutting board and rest at least 8 minutes so the juices stay in the meat.
6. Reduce the skillet heat to medium. Add the sliced 1/2 pound sweet onion and the 8 ounces mushrooms with a small pinch of salt. Cook 5 to 6 minutes, stirring occasionally, until the onions soften and the mushrooms brown.
7. Add the diced Roma tomatoes and cook 3 to 4 minutes until they soften and become saucy. Add 2 tablespoons water to loosen the fond from the pan and simmer briefly until lightly reduced. Stir in half the chopped parsley and taste for seasoning.
8. Slice the rested flank steak thinly across the grain on a slight diagonal for tenderness and a restaurant-style look.
9. Plate by making a bed of roasted fingerling potatoes on each plate, spooning the mushroom-tomato mixture partly over and partly beside the potatoes, then fanning the sliced steak across the top. Finish with the remaining parsley and a drizzle of extra-virgin olive oil if desired.
10. Optional wine pairing: Pinot Noir highlights the earthiness of mushrooms without overwhelming the steak, while Cabernet Sauvignon gives a bolder steakhouse-style pairing.