Careme Recipes

Ingredients

• Kroger® Large Raw Shrimp, peeled & deveined, tail-off (12 oz) 12 oz $5.99 sale (reg $7.99)
• Broccoli or broccolini (in-season winter veg; substitute broccoli crown) 12–16 oz (not provided)
• Garlic 3 cloves, minced Simple Truth Organic® Garlic Bulbs 3 ct $1.99
• Lemon 1 (not provided)
• Heavy cream (or half-and-half) 1/2 cup (not provided)
• Dry white wine or seafood stock (optional but recommended) 1/4 cup (not provided)
• Parmesan, finely grated 1/3 cup (not provided)
• Panko breadcrumbs 1/2 cup (not provided)
• Butter 2 tbsp (not provided)
• Olive oil 1–2 tbsp (not provided)
• Red pepper flakes (optional) Pinch (not provided)
• Salt & black pepper To taste (not provided)

Instructions

1. Prep: Heat oven to 425°F. Pat dry 12 oz peeled shrimp and season with 1/2 tsp salt and 1/4 tsp black pepper. Mince 3 garlic cloves. Zest and juice 1 lemon.
2. Prep side: Toss 12–16 oz broccolini/broccoli with 1 tbsp olive oil, 1/2 tsp salt, and black pepper. Spread on a sheet pan.
3. Start sauce (stove): In an oven-safe skillet (or small baking dish), melt 1 tbsp butter over medium heat. Add the 3 minced garlic cloves and a pinch of red pepper flakes; cook 30 seconds. Add 1/4 cup white wine (or stock) and simmer 1 minute.
4. Finish sauce: Stir in 1/2 cup cream, 1 tsp lemon zest, and 1 tbsp lemon juice. Simmer 2–3 minutes until slightly thickened; taste and adjust salt/pepper.
5. Add shrimp: Off heat, stir the seasoned 12 oz shrimp into the sauce in a single layer (they’ll finish in the oven).
6. Make topping: In a bowl, mix 1/2 cup panko, 1/3 cup Parmesan, 1 tbsp melted butter (microwave 15 seconds), and 1 tsp olive oil. Sprinkle evenly over the shrimp.
7. Bake: Put shrimp gratin on the top rack and the broccolini/broccoli sheet pan on the lower rack. Bake 10–12 minutes until shrimp are just opaque and topping is golden (broccolini should be browned at tips). If topping needs color, broil 30–60 seconds, watching closely.
8. Serve: Squeeze a little more lemon over the shrimp and veg. Optional: serve with crusty bread if you have it (not required).

Ingredients

• Simple Truth® Natural Grass Fed Angus Beef Top Sirloin Steak (8 oz) 8 oz $11.99 sale (reg $12.49)
• Kroger® Brussels Sprouts (BIG DEAL! 24 oz) 12 oz (half the bag) $6.00
• Apple (in-season winter fruit; Fuji works great) 1 apple Simple Truth Organic® Fuji Apples 2 lb bag $4.19
• Romaine or butter lettuce (winter greens) 2 cups, torn (optional; not required)
• Garlic 2 cloves, smashed Simple Truth Organic® Garlic Bulbs 3 ct $1.99
• Fresh rosemary or thyme (optional) 1 small sprig (not provided)
• Red wine (or beef stock) 1/3 cup (not provided)
• Dijon mustard 1 tsp (not provided)
• Butter 1–2 tbsp (not provided)
• Olive oil 1–2 tbsp (not provided)
• Salt & black pepper To taste (not provided)
• Vinegar (sherry/red wine) 2 tsp (not provided)

Instructions

1. Prep: Heat oven to 450°F. Halve 12 oz Brussels sprouts (or use the halved pack). Pat dry the 8 oz sirloin and season generously with 3/4 tsp salt and 1/2 tsp black pepper. Smash 2 garlic cloves. Thin-slice 1 apple.
2. Roast Brussels: Toss 12 oz Brussels sprouts with 1 tbsp olive oil, 1/2 tsp salt, and black pepper. Roast on a sheet pan 18–22 minutes, tossing once halfway, until browned and tender.
3. Make quick apple salad: In a bowl, toss sliced 1 apple with 2 tsp vinegar, a pinch of salt, and 1 tsp olive oil. Add 2 cups torn lettuce if using. Set aside.
4. Sear steak (stove): Heat a skillet over medium-high with 1 tbsp olive oil. Sear the 8 oz sirloin 3–4 minutes per side for medium-rare (or to preference). Transfer steak to a plate to rest 5–8 minutes.
5. Pan sauce: Lower heat to medium. Add 1 tbsp butter and the 2 smashed garlic cloves plus 1 rosemary sprig (optional). Stir 30 seconds. Add 1/3 cup red wine (or stock) and scrape up browned bits. Simmer 2–3 minutes until slightly reduced. Whisk in 1 tsp Dijon; turn off heat. Taste and adjust salt/pepper. (Optional: add another 1 tsp butter for extra gloss.)
6. Serve: Slice rested steak. Spoon red-wine pan sauce over. Plate with roasted Brussels sprouts and the crisp apple salad.

Ingredients

• Simple Truth® Natural Lamb Shank (1 lb) 1 lb (about 2 small shanks) $8.49 sale (reg $8.99)
• Simple Truth Organic® Whole Carrots bag (2 lb) or Organic Carrots bunch 3 medium carrots, cut into 1-inch pieces $2.99 (2 lb bag) or $2.50 (bunch)
• Turnip 1 medium (about 10–12 oz), peeled and chunked $2.49/lb
• Organic Jumbo Yellow Onion 1/2 large onion, diced $1.49/lb
• Garlic 3 cloves, minced Simple Truth Organic® Garlic Bulbs 3 ct $1.99
• Crushed tomatoes (canned) 1 cup (not provided)
• Chicken or beef broth (or water + bouillon) 1 1/2 cups (not provided)
• Ground cumin 1 tsp (not provided)
• Smoked paprika 1 tsp (not provided)
• Cinnamon (optional but great) 1/8 tsp (not provided)
• Bay leaf (optional) 1 (not provided)
• Olive oil 1 tbsp (not provided)
• Salt & black pepper To taste (not provided)
• Lemon (optional for finishing) 1/2 (not provided)

Instructions

1. Prep: Pat dry 1 lb lamb shanks and season with 1 tsp salt and 1/2 tsp black pepper. Dice 1/2 large onion. Mince 3 garlic cloves. Cut 3 carrots into 1-inch pieces. Peel and chunk 1 medium turnip.
2. Brown (stove, optional but recommended): Heat a skillet over medium-high with 1 tbsp olive oil. Brown lamb shanks 2–3 minutes per side until well-colored. Transfer to slow cooker. (If skipping browning, add lamb directly to slow cooker and increase spices slightly.)
3. Build base: In the same skillet over medium, sauté the diced 1/2 onion with a pinch of salt 3 minutes. Add 3 minced garlic cloves, 1 tsp cumin, 1 tsp smoked paprika, and 1/8 tsp cinnamon; cook 30 seconds. Stir in 1 cup crushed tomatoes and 1 1/2 cups broth, scraping up any browned bits.
4. Slow cook: Pour tomato-broth mixture over lamb in the slow cooker. Add carrots and turnip chunks plus 1 bay leaf (optional). Cook on LOW 6–7 hours (or HIGH 3–4 hours) until lamb is very tender.
5. Finish: Taste broth and adjust salt/pepper. If you want it brighter, squeeze in juice from 1/2 lemon. Skim any excess fat from the surface.
6. Serve: Spoon lamb and vegetables into bowls with plenty of sauce. If you have bread or cooked grains at home, they’re great for soaking up the braise (optional).