Careme Recipes

Ingredients

• Whole Cooked Dungeness Crab (1 lb) 1 lb, meat picked (about 6–8 oz meat) + shells optional $10.99 sale (reg $15.99)
• Green Asparagus (1 lb) 12 oz, trimmed $2.99 sale
• Garlic 2 cloves, finely chopped $0.69
• Parsley 1/2 bunch, chopped $1.29
• Fresh Organic Lemon (each) 1 lemon (zest + 2–3 tbsp juice) $0.99
• Simple Truth Organic® Fat Free Free Range Chicken Broth 32 oz 1/4 cup (optional, to stretch sauce) $2.00 sale
• Dry spaghetti or linguine 6 oz (about 2/3 of a standard 1 lb box)
• Butter 2 tbsp
• Olive oil 2 tbsp
• Red pepper flakes Pinch (optional)
• Salt & black pepper To taste
• Parmesan (optional) 1–2 tbsp, finely grated (optional—go light so it doesn’t overpower crab)

Instructions

1. Prep: Pick meat from 1 lb cooked Dungeness crab; aim for about 6–8 oz meat. Keep shells if you want extra flavor—optional step: simmer shells with 1/2 cup water for 10 minutes, then strain and use 1/4 cup of that liquid like broth.
2. Prep: Trim 12 oz asparagus; cut into 2-inch pieces. Finely chop 2 garlic cloves. Chop 1/2 bunch parsley. Zest and juice 1 lemon (you want about 1 tsp zest + 2–3 tbsp juice).
3. Cook pasta: Bring a pot of salted water to a boil. Cook 6 oz spaghetti/linguine until al dente (usually 9–11 minutes). Reserve 1 cup pasta water, then drain.
4. Stove (asparagus): While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high. Add 12 oz asparagus and a pinch of salt; cook 4–6 minutes, tossing, until blistered and crisp-tender. Remove to a plate.
5. Stove (sauce): In the same skillet over medium heat, add 1 tbsp olive oil + 2 tbsp butter. Add the chopped 2 garlic cloves and a pinch of red pepper flakes; cook 30–45 seconds until fragrant (don’t brown).
6. Add crab: Add the picked crab meat (6–8 oz). Toss gently 1–2 minutes to warm through.
7. Emulsify: Add 1/3 cup reserved pasta water (and optionally 1/4 cup chicken broth or strained crab-shell liquid). Simmer 1 minute, shaking the pan, until glossy.
8. Finish pasta: Add drained pasta to the skillet. Add lemon zest (about 1 tsp) and lemon juice (2–3 tbsp). Toss 1–2 minutes, adding more reserved pasta water as needed to make it silky. Season with black pepper and salt to taste.
9. Serve: Plate pasta and top with chopped parsley. Serve blistered asparagus alongside. Optional: dust with 1–2 tbsp Parmesan—very lightly.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin (1 lb) 1 lb $3.99 sale (reg $4.99)
• Broccoli Crown (1 lb) 12 oz, cut into florets $2.49
• Private Selection® Petite Red Gourmet Potatoes (1.5 lb) 12 oz, halved $3.50 sale
• Garlic 2 cloves, grated or minced $0.69
• Olive oil 2 tbsp
• Dijon or whole-grain mustard 1 1/2 tbsp
• Maple syrup 1 1/2 tbsp
• Apple cider vinegar (or lemon juice) 1 tsp
• Salt & black pepper To taste
• Smoked paprika (optional) 1/2 tsp

Instructions

1. Oven prep (potatoes): Heat oven to 425°F. Halve 12 oz petite red potatoes. Toss with 1 tbsp olive oil, 1/2 tsp salt, and pepper. Spread cut-side down on a sheet pan; roast 20 minutes.
2. Prep (pork): Pat dry 1 lb pork tenderloin. Season all over with 1 tsp salt, pepper, and optional 1/2 tsp smoked paprika.
3. Mix glaze: In a small bowl, stir 1 1/2 tbsp mustard + 1 1/2 tbsp maple syrup + 1 tsp vinegar + 1 grated/minced garlic clove. Set aside.
4. Grill (pork): Heat grill to medium-high. Oil grates. Grill pork tenderloin 12–16 minutes total, turning every 3–4 minutes, until the thickest part hits 145°F. During the last 2–3 minutes, brush on half the glaze, turning to lacquer both sides.
5. Rest: Move pork to a plate and brush with remaining glaze. Rest 5–8 minutes, then slice into medallions.
6. Oven + grill (broccoli): While pork rests, toss 12 oz broccoli florets with 1 tbsp olive oil, 1 minced garlic clove, 1/2 tsp salt, and pepper. Either grill in a grill basket 6–8 minutes until charred-tender, or spread on the sheet pan next to potatoes for the last 10–12 minutes of roasting.
7. Finish: When potatoes are browned and tender (total ~25–30 minutes), plate with sliced pork and charred broccoli.

Ingredients

• Tuna Steak Wild Caught Frozen (1 lb) 2 tuna steaks total (about 10–12 oz for 2 people; save extra if package is larger) $8.99 sale (reg $11.99)
• Bok Choy (1 lb) 12 oz, sliced (stems + leaves separated) $2.77 sale (reg $2.99)
• Organic Ginger Root (1 lb) 1 tbsp, finely grated $3.77 sale (reg $3.99)
• Fresh Cut Yellow Onions Diced (8 oz) 1/2 cup (about 3–4 oz) $2.99
• Garlic 2 cloves, minced $0.69
• Dry white rice (jasmine or long grain) 1/2 cup dry (makes ~1 1/2 cups cooked)
• Soy sauce 2 tbsp
• Rice vinegar (or apple cider vinegar) 1 tbsp
• Honey or sugar 1 tsp
• Sesame oil (optional) 1 tsp
• Neutral oil (avocado/canola) 2 tbsp
• Red Fresno chile (optional) 1 small, thinly sliced (or pinch chili flakes) $2.49/lb
• Salt & black pepper To taste
• Sesame seeds (optional) 1 tsp

Instructions

1. Prep (rice): Rinse 1/2 cup dry rice. Cook with 1 cup water and a pinch of salt (stovetop or rice cooker). Keep warm.
2. Prep (veg): Slice 12 oz bok choy; keep stems and leaves separate. Mince 2 garlic cloves. Grate 1 tbsp ginger. Measure 1/2 cup diced onion (about 3–4 oz). Optional: thinly slice 1 Fresno chile.
3. Mix sauce: In a small bowl, stir 2 tbsp soy sauce + 1 tbsp rice vinegar + 1 tsp honey/sugar + 2 tbsp water. Add 1 tsp sesame oil if using.
4. Prep (tuna): Pat dry 2 tuna steaks (about 10–12 oz total). Season with salt and black pepper.
5. Stove (sear tuna): Heat 1 tbsp neutral oil in a skillet over high heat until shimmering. Sear tuna 60–90 seconds per side for medium-rare (longer if you prefer). Remove to a plate to rest.
6. Stove (stir-fry): Reduce heat to medium-high. Add remaining 1 tbsp neutral oil. Add 1/2 cup diced onion and cook 2 minutes. Add minced 2 garlic cloves, 1 tbsp grated ginger, and optional sliced Fresno chile; cook 30 seconds.
7. Add bok choy stems: Add bok choy stems first; stir-fry 2–3 minutes until crisp-tender.
8. Add bok choy leaves + sauce: Add leaves and pour in the sauce. Toss 1–2 minutes until leaves wilt and the pan looks glossy. Taste and adjust with a splash more soy or vinegar if needed.
9. Serve: Spoon rice into bowls, top with bok choy stir-fry. Slice rested tuna and lay over the top. Optional: sprinkle 1 tsp sesame seeds.