Careme Recipes

Ingredients

• Extra Large EZ Peel Shrimp 21/25 (sale) 12 oz, peeled & deveined $7.99/lb
• Organic Jalapeño Peppers 1 small, thinly sliced (optional) $2.49/lb
• Organic Green Cabbage (in season) ~1/2 small head, thinly sliced (about 4 cups) $2.49/lb
• Organic Cucumber 1, thinly sliced or julienned $1.49
• Fresh Organic Large Ripe Avocado 1, sliced (optional but great) $3.50
• Organic Jumbo Yellow Onions (in season) 1 small, sliced $2.19/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79
• Fresh limes 2 (or 1 lime + splash vinegar)
• Olive oil 2 tbsp
• Chili powder 1 tsp
• Ground cumin 1 tsp
• Smoked paprika 1/2 tsp
• Salt + black pepper to taste
• Corn or flour tortillas 6–8 small tortillas

Instructions

1. Prep the slaw: thinly slice cabbage and cucumber; toss in a bowl with juice of 1 lime, a good pinch of salt, and the sliced jalapeño (if using). Let it sit while you cook so it softens slightly and gets tangy-crisp.
2. Prep the shrimp: pat shrimp very dry. Toss with olive oil, garlic, chili powder, cumin, smoked paprika, salt, and pepper.
3. Grill (or grill-pan on stove): preheat grill to medium-high. Thread shrimp onto skewers or use a grill basket. Grill 2–3 minutes per side until just opaque and lightly charred.
4. Grill the onions: toss sliced onions with a drizzle of oil and a pinch of salt. Grill in a basket or on foil 5–8 minutes, stirring, until browned and tender-crisp.
5. Warm tortillas: briefly toast on the grill or in a dry skillet until pliable and lightly spotted.
6. Finish & serve: taste slaw and brighten with more lime and pepper. Build tacos with slaw, grilled onions, shrimp, and avocado. Extra lime wedges on the side.

Ingredients

• Choice Flat Iron Beef Steak (sale) ~12–14 oz steak (for 2) $13.99/lb
• Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, sliced $4.49
• Organic Jumbo Sweet or Yellow Onion (in season) 1 small, finely sliced $2.79/lb (sweet) or $2.19/lb (yellow)
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79
• Simple Truth Organic® Whole Carrots Bag (in season) ~3/4 lb carrots, cut into sticks $3.29
• Olive oil 2 tbsp, divided
• Butter 1 tbsp (optional but recommended)
• Beef stock or water 1/2 cup
• Dijon mustard 1 tsp
• Worcestershire sauce (optional) 1 tsp
• Salt + black pepper to taste
• Dried thyme (or Italian seasoning) 1/2 tsp

Instructions

1. Prep: heat oven to 425°F. Pat steak dry; season generously with salt and pepper. Slice mushrooms and onion; mince garlic.
2. Roast carrots: toss carrot sticks with 1 tbsp olive oil, salt, pepper, and a pinch of thyme. Roast on a sheet pan 20–25 minutes, flipping once, until browned and tender.
3. Sear steak (stove): heat a heavy skillet over medium-high with a thin film of oil. Sear steak 3–5 minutes per side (depending on thickness) to medium-rare/medium. Move to a plate to rest.
4. Build the pan sauce: lower heat to medium. Add remaining 1 tbsp olive oil to the same skillet. Sauté onion 2 minutes, then add mushrooms and a pinch of salt; cook 6–8 minutes until deeply browned. Stir in garlic for 30 seconds.
5. Deglaze & finish: add stock (or water), scraping up browned bits. Stir in Dijon and Worcestershire. Simmer 2–3 minutes until lightly saucy; swirl in butter if using. Taste for salt/pepper.
6. Serve: slice steak against the grain. Spoon mushroom-onion sauce over the steak with roasted carrots on the side.

Ingredients

• Kroger® Hardwood Smoked Polska Kielbasa Sausage (sale) 14 oz, sliced into half-moons $3.99
• Sweet Potato (in season) 1 large (about 12 oz), peeled and diced $2.49/lb
• Organic Lacinato Kale (in season) 1 bunch, stems removed, chopped (about 4–5 cups) $2.99
• Organic Jumbo Yellow Onion (in season) 1 small, diced $2.19/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79
• Chicken stock or water 3 cups
• Paprika (sweet or smoked) 1 tsp
• Caraway seeds (optional) 1/2 tsp
• Apple cider vinegar or lemon 1–2 tsp, to finish
• Olive oil 1 tbsp
• Salt + black pepper to taste

Instructions

1. Prep: dice onion and sweet potato; slice kielbasa; chop kale; mince garlic.
2. Crisp the kielbasa (stove): heat a medium pot over medium-high. Add olive oil and kielbasa; cook 4–6 minutes until browned in spots. Remove to a plate, leaving fat in the pot.
3. Sauté aromatics: add onion with a pinch of salt; cook 3 minutes. Add garlic, paprika, and caraway (if using); stir 30 seconds.
4. Simmer: add diced sweet potato and stock/water. Bring to a boil, then reduce to a lively simmer 10–12 minutes until sweet potato is tender.
5. Add greens + finish: stir in kale and simmer 3–5 minutes until tender and bright. Return kielbasa to the pot to warm through. Taste and adjust salt/pepper.
6. Brighten & serve: stir in vinegar/lemon right before serving to wake everything up. Ladle into bowls; add extra black pepper on top.