Careme Recipes

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off

  12 oz, thawed if frozen 6.99
• A Taste of Thai® Vermicelli Rice Noodles

  4 oz 4.49
• Gotham Greens® Butterhead Lettuce

  1 head or package, leaves separated 4.99
• Kroger® Sugar Snap Peas

  4 oz, thinly sliced 3.99
• Cucumber

  1/2 cucumber, thinly sliced 0.99
• Kroger® Radishes

  4 radishes, thinly sliced 1.99
• Mint

  1/4 cup leaves, torn 1.49
• Organic Cilantro

  1/4 cup chopped 2.50
• Ginger Root

  2 tablespoons finely grated 4.99
• Kroger® Whole Garlic Bulbs

  1 clove, finely grated 2.49
• Fresh Organic Limes - Each

  2 limes, juiced 1.50
• Neutral oil

  1 tablespoon
• Soy sauce

  3 tablespoons, plus more to taste
• Honey or sugar

  2 teaspoons
• Toasted sesame oil

  2 teaspoons
• Salt and black pepper

  to taste

Instructions

1. Cook the rice noodles according to package directions, then rinse under cool water and drain very well. Cut into shorter lengths with kitchen scissors if desired.
2. Make the dressing: whisk together the lime juice, soy sauce, honey or sugar, toasted sesame oil, grated ginger, grated garlic, and black pepper. Taste and adjust with a pinch of salt or a little more soy sauce if you want it saltier.
3. Pat the shrimp dry and season lightly with salt and black pepper.
4. Heat the neutral oil in a large skillet over medium-high heat. Add the shrimp and cook 1–2 minutes per side, until pink and just cooked through.
5. Add about one-third of the dressing to the skillet and toss the shrimp for 30 seconds, just until glossy and coated. Remove from heat.
6. In a large bowl, toss the cooked noodles with the snap peas, cucumber, radishes, mint, cilantro, and remaining dressing. Taste and adjust with salt, soy sauce, or lime juice as needed.
7. Arrange lettuce leaves on plates. Fill each leaf with the dressed noodle-vegetable mixture and top with warm shrimp.
8. Serve immediately, spooning any extra dressing from the bowl over the lettuce cups.

Ingredients

• Simple Truth® Natural Ground Lamb

  12 oz 11.99
• Kroger® Original Couscous

  3/4 cup dry 2.49
• Cucumber

  1/2 cucumber, diced 0.99
• Kroger® Radishes

  4 radishes, thinly sliced 1.99
• Mint

  1/4 cup chopped 1.49
• Organic Italian Parsley

  1/4 cup chopped, divided 2.49
• Gotham Greens® Gourmet Lettuce Mix

  2 packed cups 4.99
• Kroger® Whole Garlic Bulbs

  2 cloves, minced 2.49
• Fresh Organic Lemon - Each

  1 lemon, juiced 2.00
• Jumbo Red Onions

  1/4 small red onion, finely chopped 2.29
• Olive oil

  1 1/2 tablespoons, divided
• Ground cumin

  1 teaspoon
• Ground coriander

  1/2 teaspoon
• Paprika

  1/2 teaspoon
• Salt and black pepper

  to taste

Instructions

1. In a bowl, combine ground lamb, minced garlic, finely chopped red onion, half the parsley, cumin, coriander, paprika, 3/4 teaspoon salt, and black pepper. Mix gently until just combined.
2. Shape the lamb mixture into 6 small oval kofta patties or short logs.
3. Cook the couscous: bring 3/4 cup water, a pinch of salt, and 1/2 tablespoon olive oil to a boil. Stir in couscous, cover, remove from heat, and let stand 5 minutes. Fluff with a fork.
4. Make the salad by tossing cucumber, radishes, mint, remaining parsley, lettuce mix, lemon juice, 1 tablespoon olive oil, salt, and pepper.
5. Heat a grill or stovetop grill pan over medium-high heat. Cook the kofta 3–4 minutes per side, turning until browned and cooked through, about 10–12 minutes total.
6. Divide couscous between two plates. Add the kofta and pile the cucumber-radish mint salad alongside.
7. Finish with an extra squeeze of lemon and a drizzle of olive oil if desired.

Ingredients

• Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs

  12 oz 6.99
• De Cecco Orzo Pasta

  3/4 cup dry 3.79
• Organic Leeks-Order by the Bunch

  1 medium leek, white and light green parts thinly sliced and rinsed 5.49
• Kroger® Whole Baby Bella Mushrooms

  8 oz, sliced 3.69
• Organic Kale

  3 packed cups, stems removed and chopped 2.99
• FREE RANGE CHICKEN BROTH LOW SODIUM - SIMPLE TRUTH ORGANIC

  2 cups 3.29
• Fresh Organic Lemon - Each

  1 lemon, zested and juiced 2.00
• Simple Truth Organic® Thyme

  2 sprigs or 1/2 teaspoon chopped leaves 2.79
• Kroger® Whole Garlic Bulbs

  2 cloves, minced 2.49
• Olive oil

  1 tablespoon
• Butter

  1 tablespoon
• Salt and black pepper

  to taste
• King Estate Pinot Gris (750 ml)

  750 ml $15.99

Instructions

1. Pat the chicken thighs dry and season both sides with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until browned. Transfer to a plate; it does not need to be fully cooked yet.
3. Reduce heat to medium. Add butter, sliced leek, and mushrooms. Cook 6–7 minutes, stirring occasionally, until the leek softens and the mushrooms brown lightly.
4. Stir in the garlic, thyme, and lemon zest for 30 seconds.
5. Add the orzo and stir for 1 minute to lightly toast it in the pan juices.
6. Pour in the chicken broth, scraping up browned bits from the skillet. Nestle the chicken back into the pan, cover, and simmer 10–12 minutes, until the orzo is tender and the chicken reaches 165°F.
7. Stir in the chopped kale and cook uncovered 2–3 minutes, until wilted and glossy. If the skillet looks dry, add a splash of water or broth.
8. Finish with lemon juice to taste, adjust salt and pepper, and serve in shallow bowls.

Ingredients

• Whole Cooked Dungeness Crab

  1.5 to 2 lb whole crab, picked for about 6–8 oz meat 14.99
• Kroger® Jasmine Rice

  3 cups cooked rice, preferably chilled or day-old 14.49
• Green Asparagus

  8 oz, woody ends trimmed, cut into 1-inch pieces 2.77
• Kroger® Sugar Snap Peas

  4 oz, strings removed, sliced on a bias 3.99
• Ginger Root

  1 tablespoon finely grated 4.99
• Kroger® Whole Garlic Bulbs

  2 cloves, minced 2.49
• Green Top Red Radishes

  3 radishes, thinly sliced 1.99
• Organic Cilantro

  2 tablespoons chopped 2.50
• Large eggs

  2, beaten
• Neutral oil

  3 tablespoons, divided
• Soy sauce

  1 1/2 tablespoons, plus more to taste
• Toasted sesame oil

  1 teaspoon
• Rice vinegar or lime juice

  1 teaspoon
• Black pepper

  to taste

Instructions

1. Pick the crab meat from the cooked Dungeness crab, checking carefully for shell fragments. You should have about 6–8 oz crab meat. If using pre-picked crab meat, start with 8 oz and reduce total time by about 20 minutes.
2. Prep the vegetables and aromatics: trim and cut the asparagus, slice the snap peas, thinly slice the radishes, grate the ginger, mince the garlic, and chop the cilantro.
3. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil, then add the beaten eggs. Scramble just until softly set, then transfer to a plate.
4. Add 1 tablespoon neutral oil to the same skillet. Add the asparagus and snap peas with a pinch of salt and stir-fry for 2–3 minutes, until bright green and crisp-tender.
5. Add the remaining 1 tablespoon neutral oil, then stir in the ginger and garlic for 20–30 seconds until fragrant.
6. Add the 3 cups cooked rice, breaking up clumps with a spatula. Stir-fry 4–5 minutes, letting the rice get hot and lightly toasted in spots.
7. Fold in the crab meat and scrambled eggs. Add soy sauce, toasted sesame oil, rice vinegar or lime juice, and black pepper. Stir-fry 1–2 minutes, just until the crab is warmed through.
8. Taste and adjust with a little more soy sauce if needed. Serve topped with sliced radishes and chopped cilantro.