Careme

Ingredients

• fully cooked leftover ground pork

  8 oz
• pad Thai rice noodles

  6 oz $3.59
• bok choy

  8 oz $2.99
• green onions

  3, thinly sliced; whites and greens separated $1.09
• garlic

  2 cloves, minced $0.79
• fresh ginger

  1 tablespoon minced $3.99
• lime

  1, juiced, plus wedges for serving if desired $1.29
• cilantro

  1/3 cup chopped $1.69
• neutral oil

  1 tablespoon
• fish sauce

  1 tablespoon plus 1 teaspoon
• soy sauce

  1 tablespoon plus 1 teaspoon
• brown sugar

  2 teaspoons
• chili-garlic sauce or sriracha

  1–2 teaspoons, to taste
• black pepper

  to taste
• Elouan Pinot Noir Oregon Red Wine

  750 ml $16.99

Instructions

1. Prep everything before soaking the noodles: slice the bok choy stems into 1/2-inch pieces, roughly chop the leaves, mince the garlic and ginger, slice the green onions, chop the cilantro, and break up the fully cooked leftover pork if it is clumped.
2. In a small bowl, stir together the fish sauce, soy sauce, lime juice, brown sugar, chili-garlic sauce, and 3 tablespoons water until the sugar dissolves.
3. Bring a kettle or pot of water to a boil. Place the rice noodles in a heatproof bowl, cover with hot water, and soak until pliable but still slightly firm, 6–8 minutes; drain and rinse briefly with cool water so they do not continue softening.
4. Heat a large skillet or wok over medium-high heat. Add the oil, then add the bok choy stems and the white parts of the green onions; stir-fry for 2–3 minutes until bright and crisp-tender.
5. Add the garlic and ginger and stir for 30 seconds until fragrant. Add the fully cooked ground pork and stir-fry for 1–2 minutes, just until hot throughout.
6. Add the drained noodles, bok choy leaves, and sauce. Toss constantly for 2–3 minutes, adding a splash of water if the pan looks dry, until the noodles are tender, glossy, and evenly coated.
7. Remove from the heat and toss in most of the cilantro and green onion tops. Plate in shallow bowls and finish with the remaining herbs, black pepper, and lime wedges if desired.

Ingredients

• Choice Top Sirloin Beef Steak Family Pack

  1 lb sirloin steak, preferably 1 large or 2 smaller steaks $13.99
• Private Selection® Petite Gold Gourmet Potatoes

  1 lb $3.99
• Private Selection® Fresh Petite Cherry Snacking Tomatoes

  10 oz $5.00
• Simple Truth Organic™ Basil

  1/2 cup loosely packed leaves $4.99
• Garlic

  2 cloves $0.79
• Fresh Organic Lemons

  1/2 lemon, zested and juiced $0.99
• Simple Truth Organic® Rosemary

  1 teaspoon chopped $2.49
• Olive oil

  3 tablespoons, divided
• Balsamic vinegar

  1 1/2 tablespoons
• Unsalted butter

  1 tablespoon
• Kosher salt and black pepper

  to taste
• Crushed red pepper flakes

  pinch, optional

Instructions

1. Bring the steak out of the refrigerator, pat it very dry, season generously with salt and pepper, and let it sit at room temperature while you prep; halve any larger potatoes, mince the garlic, chop the rosemary, zest and juice the lemon, and tear the basil.
2. Put the potatoes in a saucepan, cover with salted water, bring to a boil, and cook until fork-tender, about 14–16 minutes; drain well and lightly smash each potato with the bottom of a glass.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat; add the smashed potatoes, rosemary, salt, and pepper, then cook until deeply golden and crisp, about 4–5 minutes per side. Transfer to a plate and keep warm.
4. Wipe out the skillet, set it over high heat, and add 1 tablespoon olive oil. Sear the steak until well browned and cooked to your liking, about 3–4 minutes per side for medium-rare depending on thickness, then transfer to a cutting board to rest for 8 minutes.
5. Lower the heat to medium, add the remaining 1 tablespoon olive oil, cherry tomatoes, garlic, a pinch of salt, black pepper, and optional red pepper flakes; cook until the tomatoes blister and start to collapse, about 4–5 minutes.
6. Stir in the balsamic vinegar, lemon juice, and butter, scraping up the browned bits, and simmer for 1 minute until glossy; fold in most of the basil and adjust with more salt, pepper, or lemon zest as needed.
7. Slice the steak against the grain, spoon the warm cherry tomato agrodolce over the top, and plate with the crispy smashed potatoes alongside; finish with remaining basil and a little lemon zest.

Ingredients

• Kroger® Beef Shaved Steak

  8 oz $7.99
• De Cecco Pappardelle Egg Noodles

  6 oz $3.49
• Kroger® Sliced Baby Bella Mushrooms

  8 oz $3.29
• Green Asparagus

  6 oz, trimmed and cut into 2-inch pieces $3.99
• Shallots

  1 small, finely chopped $3.99
• Garlic

  2 cloves, thinly sliced $0.79
• Simple Truth Organic® Rosemary

  1 tsp finely chopped $2.49
• Dry red wine, preferably the Sagrantino you are serving

  1/3 cup
• Low-sodium beef broth or water

  1/3 cup
• Olive oil

  1 tbsp
• Unsalted butter

  2 tbsp
• Grated Parmesan or Pecorino

  1/3 cup, plus more for serving
• Kosher salt and black pepper

  to taste

Instructions

1. Bring a large pot of salted water to a boil. Pat the shaved beef dry, separate any clumps, trim and cut the asparagus, chop the shallot, slice the garlic, and finely chop the rosemary.
2. Heat olive oil in a large skillet over medium-high heat. Add the mushrooms with a pinch of salt and sauté until deeply browned and their moisture has cooked off, 7 to 9 minutes.
3. Add the asparagus and cook until bright green and just tender, 2 to 3 minutes. Transfer the mushrooms and asparagus to a plate, leaving the skillet on the heat.
4. Add the shaved beef to the hot skillet in a loose layer, season with salt and pepper, and sauté just until browned in spots, 1 to 2 minutes. Transfer it to the plate with the vegetables so it stays tender.
5. Lower the heat to medium. Add 1 tablespoon butter, the shallot, garlic, and rosemary to the skillet and cook until fragrant and softened, about 2 minutes. Pour in the red wine, scraping up browned bits, and simmer until reduced by about half, 3 to 4 minutes; add broth or water and simmer 2 minutes more.
6. Meanwhile, cook the pappardelle until just shy of al dente, then reserve 3/4 cup pasta water and drain. Add the pasta to the skillet with the remaining 1 tablespoon butter, Parmesan or Pecorino, and 1/4 cup reserved pasta water, tossing until glossy.
7. Return the beef, mushrooms, and asparagus to the skillet and toss gently for 1 to 2 minutes, adding more pasta water as needed to coat the noodles. Taste and adjust salt and black pepper.
8. Plate in warm shallow bowls, shower with a little more cheese and black pepper, and serve immediately with the Antonelli Montefalco Sagrantino.