Careme Recipes

Ingredients

• Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off 12 oz $6.99
• Green Asparagus 1/2 to 3/4 lb $1.99/lb sale
• Kroger® Sliced White Mushrooms 8 oz $2.79
• Green Onions 1 bunch $1.50
• Garlic 3 cloves $1.50 each
• Parsley 1/2 bunch $1.69
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 3/4 cup $1.79
• Fresh grape or Roma tomatoes 1 cup halved or chopped $3.99 or $2.79/lb
• Dry pasta from pantry 6 to 8 oz spaghetti, linguine, or short pasta pantry

Instructions

1. Bring a pot of salted water to a boil and cook 6 to 8 oz dry pasta until al dente. Reserve 1/2 cup pasta water before draining.
2. While the pasta cooks, trim and cut 1/2 to 3/4 lb Green Asparagus into 2-inch pieces. Slice 8 oz mushrooms, thinly slice 1 bunch Green Onions, mince 3 cloves Garlic, chop 1/2 bunch Parsley, and halve 1 cup grape tomatoes or chop Roma tomatoes. Pat 12 oz shrimp dry and season lightly with salt and pepper.
3. Heat 1 tablespoon oil in a large skillet over medium-high. Add the shrimp and cook 1 to 2 minutes per side until just pink. Transfer to a plate.
4. Add another tablespoon oil if needed, then cook the mushrooms 3 to 4 minutes until browned. Add asparagus and the white parts of the green onions; cook 2 minutes. Stir in garlic and tomatoes and cook 1 minute more.
5. Pour in 3/4 cup chicken broth and simmer 2 to 3 minutes. Add the drained pasta, shrimp, half the parsley, and a splash of pasta water. Toss until glossy and lightly saucy. Add more pasta water as needed.
6. Taste and season with salt and pepper. Finish with the green onion tops and remaining parsley, then serve immediately.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99/lb sale
• Green Acorn Squash 1 medium about 1 1/4 lb $1.49/lb
• Jumbo Yellow Onions 1 medium $1.49/lb
• Fresh Yellow Bell Pepper 1 $1.67 each
• Fresh Roma Tomato 2 medium $2.79/lb
• Garlic 3 cloves $1.50 each
• Parsley 2 tablespoons chopped $1.69 each
• Organic Baby Spinach 2 packed cups $5.00/16 oz

Instructions

1. Prep 1 lb Kroger® Fresh Natural Pork Tenderloin ($3.99/lb sale) by trimming any silver skin. Halve and seed 1 medium Green Acorn Squash (about 1 1/4 lb at $1.49/lb), then slice into 1/2-inch wedges. Slice 1 medium Jumbo Yellow Onion ($1.49/lb), slice 1 Fresh Yellow Bell Pepper ($1.67 each), chop 2 medium Fresh Roma Tomatoes ($2.79/lb), mince 3 cloves Garlic ($1.50 each bulb), chop 2 tablespoons Parsley ($1.69 each bunch), and measure 2 packed cups Simple Truth Organic® Baby Spinach ($5.00/16 oz).
2. Roast the squash: heat the oven to 425°F. Toss the 1 medium Green Acorn Squash with 1 tablespoon oil, salt, and pepper on a sheet pan. Roast 15 minutes.
3. Season and roast the pork: rub the 1 lb Kroger® Fresh Natural Pork Tenderloin with 1 tablespoon oil, 1 teaspoon smoked paprika if you have it, salt, and pepper. After the squash has roasted 15 minutes, move it to the sides of the sheet pan and add the pork tenderloin to the center. Roast 16 to 20 minutes more, until the pork reaches 145°F and the squash is tender and caramelized.
4. Make the skillet vegetables: while the pork roasts, heat 1 tablespoon oil in a skillet over medium. Add the sliced 1 medium Jumbo Yellow Onion and sliced 1 Fresh Yellow Bell Pepper. Cook 5 minutes until softened. Add the minced 3 cloves Garlic and chopped 2 medium Fresh Roma Tomatoes and cook 4 to 5 minutes until saucy. Stir in the 2 packed cups Baby Spinach just until wilted. Season with salt, pepper, and half the chopped 2 tablespoons Parsley.
5. Rest and slice the pork: transfer the roasted 1 lb Kroger® Fresh Natural Pork Tenderloin to a cutting board and rest 5 minutes. Slice into medallions.
6. Serve: spoon the pepper-onion-tomato-spinach mixture onto plates, add the roasted Green Acorn Squash wedges, and top with sliced pork tenderloin. Scatter over the remaining chopped 2 tablespoons Parsley.
7. Wine note: Tempranillo is the best savory match if you want a red with a little earth and spice. Pinot Noir is also excellent if you want something softer and more delicate with the squash.