Careme Recipes

Ingredients

• Butternut Squash 1 lb, peeled and 3/4-inch diced 1.49
• Organic Kale 1/2 lb, stems removed and chopped 3.00
• Simple Truth® Italian Chicken Sausage Links 12 OZ 2 links, sliced 5.99
• Jumbo Yellow Onions 1/2 medium, thinly sliced 0.99
• Garlic 3 cloves, minced 0.69
• Pasta 8 oz rigatoni, penne, or orecchiette
• Parmesan 1/3 cup grated
• Olive oil 2 tablespoons
• Butter 1 tablespoon
• Chicken broth 1/2 cup 1.79
• Red pepper flakes optional pinch
• Salt to taste
• Black pepper to taste

Instructions

1. Preheat the oven to 425°F. Toss 1 pound diced butternut squash with 1 tablespoon olive oil, salt, and pepper on a sheet pan. Roast for 20 to 25 minutes, turning once, until tender and browned at the edges.
2. While the squash roasts, bring a large pot of salted water to a boil and cook 8 ounces pasta until al dente. Reserve 3/4 cup pasta water, then drain.
3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add 2 sliced Italian chicken sausage links and cook 4 to 5 minutes until browned.
4. Add 1/2 sliced yellow onion and cook 3 minutes until softened. Stir in 3 minced garlic cloves and a pinch of red pepper flakes if using; cook 30 seconds.
5. Add 1/2 cup chicken broth and 1/2 pound chopped kale. Cover and cook 2 to 3 minutes until the kale wilts.
6. Add the roasted butternut squash, cooked pasta, 1 tablespoon butter, and 1/3 cup Parmesan. Toss gently, adding reserved pasta water a little at a time until the sauce lightly coats the pasta.
7. Taste and season with salt and black pepper. Serve hot with extra Parmesan on top.

Ingredients

• Choice Top Sirloin Beef Steak (1 Steak) 12 to 14 oz 14.99
• Yukon Gold Potatoes 1 lb, cut into wedges 1.29
• NatureSweet Glorys Cherry Tomatoes, 10 oz 10 oz 4.19
• Kroger® Whole Baby Bella Mushrooms 8 oz, halved or sliced 3.19
• Jumbo White Onions 1/2 medium, sliced 0.99
• Garlic 3 cloves, minced 0.69
• Parsley 1/4 cup chopped 1.29
• Fresh Organic Lemon - Each 1/2 lemon 1.29
• Olive oil 2 tablespoons
• Salt to taste
• Black pepper to taste

Instructions

1. Preheat the oven to 425°F. Toss 1 pound Yukon Gold potato wedges with 1 tablespoon olive oil, salt, and pepper on a sheet pan. Roast for 25 to 30 minutes, flipping once, until golden and tender.
2. Pat 12 to 14 ounces top sirloin dry and season generously with salt and black pepper.
3. Heat a large skillet over medium-high heat with the remaining 1 tablespoon olive oil. Sear the steak for 4 to 5 minutes per side for medium-rare to medium, depending on thickness. Transfer to a board and rest 5 to 10 minutes.
4. In the same skillet over medium heat, cook 1/2 sliced white onion and 8 ounces mushrooms for 4 to 5 minutes until softened and browned. Add 10 ounces cherry tomatoes and cook 2 minutes until blistered.
5. Stir in 3 minced garlic cloves and cook 30 seconds. Turn off heat and stir in 1/4 cup chopped parsley and 1 to 2 teaspoons lemon juice.
6. Slice the steak thinly against the grain. Plate with the roasted potatoes and spoon the warm tomato-mushroom herb mixture over and around the steak.

Ingredients

• Boneless Pork Loin Center-Cut Thin Chops 12 oz 6.99
• Green Cabbage 3/4 lb, thinly sliced 0.99
• Carrots 2 medium, thinly sliced 1.29
• Large Granny Smith Apple - Each 1, thinly sliced 1.99
• Jumbo Yellow Onions 1/2 medium, sliced 0.99
• Garlic 2 cloves, minced 0.69
• Olive oil 1 tablespoon
• Apple cider vinegar 1 tablespoon
• Chicken broth 1/2 cup 1.79
• Dijon mustard 1 teaspoon
• Salt to taste
• Black pepper to taste

Instructions

1. Season 12 ounces pork chops with salt and black pepper.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the pork chops for 2 to 3 minutes per side until browned. Remove to a plate.
3. In the same skillet, add 1/2 sliced yellow onion and 2 sliced carrots. Cook 3 minutes. Add 3/4 pound sliced cabbage and 1 sliced Granny Smith apple; cook 4 minutes until beginning to soften.
4. Add 2 minced garlic cloves, 1/2 cup chicken broth, 1 tablespoon apple cider vinegar, and 1 teaspoon Dijon mustard. Stir well.
5. Nestle the pork chops back into the skillet. Cover and cook over medium-low heat for 8 to 10 minutes until the pork is cooked through and the cabbage is tender.
6. Taste the cabbage mixture and adjust with salt and pepper. Serve the chops over the braised cabbage, carrots, and apples.

Ingredients

• Service Counter Fresh Atlantic Whole Salmon Fillet Farm Raised (sustainably sourced) 12 oz, cut into 2 fillets 10.99
• Green Asparagus 1 lb, woody ends trimmed 3.49
• Kroger® Russet Potatoes 5 lb 1 lb, 2 to 3 medium potatoes 2.69
• Fresh On the Vine Red Tomatoes by the Bunch (4-5 tomatoes per bunch) 12 oz, halved 2.29
• Jumbo Yellow Onions 1/2 lb, cut into thin wedges 0.99
• Garlic 3 cloves, minced 0.69
• Fresh Organic Lemon - Each 1 lemon, zested and juiced 1.29
• Parsley 2 tablespoons, chopped 1.29
• Olive oil 3 tablespoons
• Butter 1 tablespoon
• Kosher salt to taste
• Black pepper to taste
• Paprika 1/2 teaspoon

Instructions

1. Preheat the oven to 425°F. Scrub 1 pound russet potatoes and cut them into 2-inch chunks. Place the potatoes in a pot, cover with cold salted water, and bring to a boil on the stove. Simmer the potatoes for 12 to 15 minutes until fork-tender.
2. While the potatoes cook, line a sheet pan. Arrange 1 pound trimmed asparagus, 12 ounces halved tomatoes, and 1/2 pound thin-wedged yellow onion on the pan. Toss with 2 tablespoons olive oil, 2 minced garlic cloves, 1/2 teaspoon salt, and a few grinds of black pepper. Spread the vegetables so they roast instead of steam.
3. Pat 12 ounces salmon dry and cut into 2 fillets if needed. Rub the salmon with 1 tablespoon olive oil, the zest of 1 lemon, 1 tablespoon lemon juice, 1/2 teaspoon paprika, 1/2 teaspoon salt, and black pepper. Set the salmon skin-side down on a clear area of the sheet pan or add it after the vegetables have roasted for a few minutes if space is tight.
4. Roast the sheet pan for 12 to 14 minutes, until the salmon is just cooked through, the asparagus is bright green with lightly browned tips, and the tomatoes are blistered and juicy.
5. Drain the 1 pound cooked potatoes well and return them to the hot pot. Add 1 tablespoon butter, 1 tablespoon chopped parsley, 1 minced garlic clove, 1 tablespoon lemon juice, 1/2 teaspoon salt, and pepper to taste. Roughly smash so some pieces stay chunky for texture.
6. Taste the roasted vegetables and finish with any juices from the pan. If you want extra brightness, squeeze a little more lemon over the asparagus and tomatoes.
7. Plate the smashed potatoes in a low mound slightly off-center. Lean 1 salmon fillet against the potatoes, then arrange asparagus alongside and spoon the blistered tomatoes and onions over and around for color. Finish with the remaining chopped parsley and a final crack of black pepper.

Ingredients

• Kroger® Boneless Natural Fresh Pork Sirloins 2 Piece 12 oz, thinly sliced 2.49
• Bok Choy 12 oz, stems and leaves separated, cut into bite-size pieces 2.77
• Green Cabbage 1/2 lb, thinly sliced 0.99
• Fresh Large Green Bell Pepper 1, thinly sliced 0.99
• Kroger® Sliced White Mushrooms 8 oz 8 oz 2.00
• Organic Ginger Root 1 tablespoon, peeled and minced 3.77
• Garlic 3 cloves, minced 0.69
• Green Onions 2, sliced 1.29
• Jumbo White Onions 1/2 small onion, thinly sliced 0.99
• Rice 1 cup dry jasmine or long-grain rice
• Soy sauce 3 tablespoons
• Rice vinegar 1 tablespoon
• Honey or brown sugar 2 teaspoons
• Sesame oil 1 teaspoon
• Neutral oil 1 tablespoon
• Cornstarch 1 teaspoon
• Crushed red pepper optional pinch

Instructions

1. Start the rice first. Rinse 1 cup dry rice, then cook it on the stove with 1 1/2 cups water and a pinch of salt according to package timing, about 15 to 18 minutes. Keep covered off the heat when tender.
2. While the rice cooks, thinly slice 12 ounces pork sirloin into bite-size strips. In a bowl, mix 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey or brown sugar, 1 teaspoon sesame oil, 1 teaspoon cornstarch, 1 tablespoon minced ginger, and 2 minced garlic cloves. Toss the sliced pork in half of this mixture and reserve the other half for the pan sauce.
3. Prep the vegetables so cooking goes quickly: cut 12 ounces bok choy into stems and leafy tops, shred 1/2 pound green cabbage, thinly slice 1 green bell pepper, slice 8 ounces mushrooms, thinly slice 1/2 small white onion, and slice 2 green onions.
4. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil. Spread the marinated 12 ounces pork in the hot pan and sear for 2 to 3 minutes without moving too much so it browns rather than steams. Stir and cook 1 to 2 minutes more until nearly cooked through. Remove the pork to a plate.
5. Add the sliced white onion, mushrooms, green bell pepper, and bok choy stems to the same skillet. Stir-fry for 3 minutes. Add the shredded cabbage, bok choy leaves, remaining 1 minced garlic clove, and a pinch of crushed red pepper if using. Stir-fry 2 to 3 minutes more until the vegetables are glossy and still a little crisp.
6. Return the pork to the skillet. Pour in the reserved soy-ginger sauce and toss for 1 to 2 minutes until lightly thickened and coating the meat and vegetables. Fold in most of the sliced green onions.
7. Fluff the cooked rice with a fork. Spoon the rice into shallow bowls, then pile the pork and vegetable stir-fry on top so the glossy sauce runs into the rice. Finish with the remaining green onions for a fresh green accent.

Ingredients

• Choice Boneless Flank Steak 12 to 14 oz 13.99
• Broccoli Crown 1 lb, cut into florets 2.49
• NatureSweet Glorys Cherry Tomatoes, 10 oz 10 oz 4.19
• Kroger® Sliced Baby Bella Mushrooms 8 oz 8 oz 2.50
• Jumbo Red Onions 1/2 onion, thinly sliced 1.09
• Garlic 3 cloves, minced 0.69
• Parsley 2 tablespoons, chopped 1.29
• Olive oil 2 tablespoons
• Red wine vinegar 1 tablespoon
• Beef broth 1/2 cup 0.89
• Salt to taste
• Black pepper to taste

Instructions

1. Preheat the oven to 425°F. Toss 1 pound broccoli florets with 1 tablespoon olive oil, salt, and pepper on a sheet pan. Roast for 18 to 20 minutes until browned at the edges.
2. Pat 12 to 14 ounces flank steak dry and season generously with salt and black pepper. Let it sit at room temperature while the broccoli starts roasting.
3. Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Sear the flank steak for 4 to 5 minutes per side for medium-rare, depending on thickness. Transfer to a cutting board to rest.
4. Reduce heat to medium. In the same skillet, add the sliced red onion and 8 ounces mushrooms. Cook 4 minutes until softened and browned.
5. Add 3 minced garlic cloves and cook 30 seconds. Add 10 ounces cherry tomatoes and cook 2 to 3 minutes until they begin to burst.
6. Pour in 1/2 cup beef broth and 1 tablespoon red wine vinegar. Simmer 2 to 3 minutes, scraping up browned bits, until slightly reduced. Stir in chopped parsley.
7. Slice the rested steak thinly against the grain. Serve with the roasted broccoli and spoon the warm tomato-mushroom pan sauce over the steak.