Careme Recipes

Ingredients

• Green Asparagus 1 lb 3.49
• Kroger® Sliced White Mushrooms 8 oz 2.00
• Jumbo Yellow Onions 1/2 lb 0.99
• Garlic 3 cloves 0.69
• Fresh Organic Lemon - Each 1 1.29
• Simple Truth Organic® Basil 2 tbsp, optional 2.49
• pasta 8 oz
• olive oil 2 tbsp
• butter 1 tbsp
• parmesan 1/3 cup grated
• salt to taste
• black pepper to taste

Instructions

1. Boil salted water and cook the pasta until al dente.
2. Trim the asparagus and cut into 2-inch pieces. Slice the mushrooms, onion, and garlic.
3. Heat olive oil in a large skillet over medium-high heat. Cook onion for 3 to 4 minutes.
4. Add mushrooms and cook until browned, about 5 minutes. Add asparagus and cook 3 minutes more.
5. Stir in garlic for 30 seconds, then add lemon zest, a squeeze of lemon juice, butter, and 1/2 cup pasta water.
6. Toss in drained pasta and parmesan, adding more pasta water as needed for a glossy sauce.
7. Season with salt and black pepper, then finish with basil if using.

Ingredients

• Kroger® Fresh Natural Pork Shoulder Butt Bone In 2 lb 1.99
• Green Cabbage 1 lb 0.99
• Carrots 1 lb 1.29
• Jumbo Yellow Onions 1 lb 0.99
• Garlic 4 cloves 0.69
• Kroger® Fat Free Beef Broth 1 cup 1.59
• Simple Truth Organic® Thyme 1 tsp chopped or a few sprigs 2.49
• Simple Truth Organic® Rosemary 1 tsp chopped 2.49
• apple cider vinegar 1 tbsp
• olive oil 1 tbsp
• salt to taste
• black pepper to taste

Instructions

1. Cut the onion into wedges, the carrots into thick pieces, and the cabbage into large chunks. Smash the garlic cloves.
2. Season the pork shoulder with salt and black pepper. Brown it in a skillet with olive oil for 3 to 4 minutes per side for extra flavor, if desired.
3. Place onions, carrots, cabbage, and garlic in the slow cooker. Add broth, thyme, rosemary, and vinegar.
4. Set the pork on top of the vegetables. Cover and cook on low for 6 hours, until the pork is tender.
5. Shred or slice the pork and toss lightly with some of the cooking liquid.
6. Serve the pork over the softened vegetables with spoonfuls of the broth.

Ingredients

• Pacific Cod Fillet Wild Caught (sustainably sourced) 1 lb 10.99
• Fresh Roma Tomato 1 lb 1.49
• Jumbo Yellow Onions 1/2 lb 0.99
• Garlic 3 cloves 0.69
• Simple Truth Organic® Basil 2 tbsp chopped 2.49
• Fresh Organic Lemon - Each 1/2 1.29
• pasta 8 oz
• olive oil 2 tbsp
• red pepper flakes pinch, optional
• salt to taste
• black pepper to taste

Instructions

1. Cook the pasta in salted water until al dente.
2. Dice the tomatoes, slice the onion, and mince the garlic. Cut cod into large bite-size pieces.
3. Heat olive oil in a skillet over medium heat. Cook onion 4 minutes until softened.
4. Add garlic and red pepper flakes, then stir in tomatoes and cook 8 to 10 minutes until saucy.
5. Season cod with salt and pepper, nestle it into the tomato sauce, cover, and cook 5 to 7 minutes until just flaky.
6. Add drained pasta, basil, lemon zest, and a squeeze of lemon juice. Toss gently so the cod stays in chunks.
7. Serve in shallow bowls with extra basil and black pepper.

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack 1 lb 2.79
• Bok Choy 1 lb 2.77
• Kroger® Sliced White Mushrooms 8 oz 2.00
• Kroger® Tri-Color Bell Peppers 1/2 package, about 3 peppers 3.99
• Organic Ginger Root 2-inch piece 3.77
• Garlic 3 cloves 0.69
• Jumbo Yellow Onions 1/2 lb 0.99
• Kroger® Yellow Onion 3 lb Bag optional substitute if needed 2.29
• rice 1 cup uncooked
• soy sauce 3 tablespoons
• rice vinegar 1 tablespoon
• honey or brown sugar 2 teaspoons
• cornstarch 2 teaspoons
• neutral oil 2 tablespoons
• red pepper flakes pinch, optional
• Chateau Ste. Michelle Dry Riesling Washington White Wine 1 bottle (750 ml) 7.99

Instructions

1. Start the rice first. Rinse 1 cup uncooked rice and cook it on the stove according to package directions so it is ready when the stir-fry finishes.
2. Prep everything before cooking. Slice 1 lb chicken thighs into bite-size strips. Separate the 1 lb bok choy stems from the leaves; slice the stems and roughly chop the leaves. Slice 8 oz mushrooms. Thinly slice 1/2 lb onion. Slice about 3 tri-color bell peppers into thin strips. Peel and finely grate a 2-inch piece of ginger. Mince 3 garlic cloves.
3. In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey or brown sugar, 2 teaspoons cornstarch, 1/3 cup water, and a pinch of red pepper flakes if using.
4. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the sliced 1 lb chicken thighs, season lightly with black pepper, and stir-fry 5 to 6 minutes until browned and cooked through. Transfer to a plate.
5. Add the remaining 1 tablespoon neutral oil to the pan. Stir-fry the 1/2 lb sliced onion, the bok choy stems, and the sliced bell peppers for 3 minutes. Add the 8 oz sliced mushrooms and cook 2 to 3 minutes more until the mushrooms give up their moisture and the vegetables stay a little crisp.
6. Add the grated ginger and 3 minced garlic cloves and cook for 30 seconds until fragrant. Return the cooked chicken to the pan along with the bok choy leaves.
7. Pour in the soy-ginger sauce and toss continuously for 1 to 2 minutes until the sauce turns glossy and lightly coats the chicken and vegetables.
8. To plate, mound the hot rice in shallow bowls. Spoon the chicken stir-fry over and slightly to one side so the white rice, green bok choy, and red-yellow peppers all show. Finish with extra black pepper or a few sliced green onions if you have them.