Careme Recipes

Ingredients

• Green Asparagus 1 lb $5.99
• Kroger® Fresh Grape Tomatoes, 10 oz (or NatureSweet Cherubs® 16.5 oz) 10–16 oz $3.79 (10 oz) or $5.99 (16.5 oz)
• Organic Green Onions 2 green onions $2.19
• Organic Italian Parsley 1/3 cup chopped $2.49
• Kroger® Fresh Lemons bag, 2 lb (use 1–2 lemons) 1–2 lemons $4.99
• Pantry: spaghetti or linguine 8 oz —
• Pantry: olive oil 2–3 tbsp —
• Pantry: garlic 2–3 cloves, thinly sliced —
• Pantry: black pepper + salt to taste —
• Pantry: red pepper flakes (optional) pinch —
• Pantry: Parmesan (optional) 2–4 tbsp —

Instructions

1. Boil pasta: Bring a large pot of salted water to a boil. Cook 8 oz spaghetti/linguine until al dente. Reserve 1 cup pasta water, then drain.
2. Prep veg: Trim asparagus and cut into 1–2 inch pieces. Halve grape tomatoes. Slice green onions (whites and greens separated). Chop parsley. Zest and juice 1 lemon (add a second if you like it extra bright).
3. Sauté: Heat 2 tbsp olive oil in a large skillet over medium-high. Add green onion whites + sliced garlic (and optional pinch red pepper flakes) and cook 30 seconds.
4. Add asparagus: Cook 3–4 minutes, stirring, until crisp-tender.
5. Add tomatoes: Add tomatoes + a pinch of salt. Cook 2–3 minutes until they start to soften and release juice.
6. Make it glossy: Add 1/2 cup reserved pasta water + lemon zest + 2 tbsp lemon juice. Simmer 30–60 seconds.
7. Toss: Add drained pasta and toss 1–2 minutes, adding more pasta water as needed until the sauce clings lightly. Off heat, fold in parsley and green onion greens. Taste and adjust salt/lemon/pepper.
8. Serve: Finish with optional Parmesan and extra black pepper.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99 (sale)
• Broccolini 1 bunch $4.49
• Kroger® Fresh Lemons bag, 2 lb (use 1 lemon) 1 lemon $4.99
• Organic Green Onions (optional garnish) 1 green onion $2.19
• Pantry: Dijon mustard 1 1/2 tbsp —
• Pantry: honey (or brown sugar) 2 tsp —
• Pantry: olive oil 2 tbsp —
• Pantry: garlic 1 clove —
• Pantry: salt + black pepper to taste —
• Pantry: water or broth 1/3 cup —

Instructions

1. Heat oven to 425°F.
2. Prep pork: Pat tenderloin dry. Season with 1 tsp salt and 1/2 tsp black pepper.
3. Sear (stove): Heat 1 tbsp olive oil in an oven-safe skillet over medium-high. Sear tenderloin 2–3 minutes per side until browned (8–10 minutes total).
4. Roast (oven): Transfer skillet to oven and roast 10–14 minutes, until internal temp hits 145°F. Move pork to a plate and rest 5–10 minutes.
5. Quick glaze (stove): While pork rests, return skillet to medium heat. Add 1 minced garlic clove and cook 15 seconds. Add 1/3 cup water, 1 1/2 tbsp Dijon, 2 tsp honey, 1 tsp lemon zest, and 2 tbsp lemon juice. Whisk and simmer 2–3 minutes until slightly thick and glossy. Taste and adjust (more lemon for brightness, more honey to round it).
6. Cook broccolini (stove): In another skillet, heat 1 tbsp olive oil over medium-high. Add broccolini with a pinch of salt and a splash of water; cover 2 minutes to steam. Uncover and cook 2–3 minutes more until tender with browned tips. Finish with a squeeze of lemon.
7. Serve: Slice pork, spoon mustard-lemon glaze over. Serve with broccolini. Optional: top with thin-sliced green onion.

Ingredients

• Kroger® Traditional Pork Sausage Patties, 12 oz 1 package (12 oz) $2.99 (sale)
• Green cabbage ~3/4 lb (about 1/3 head) $1.49
• Carrots 2 medium carrots $1.69
• Jumbo Yellow Onions 1 small onion $1.29 (sale)
• Simple Truth Organic® Thyme (optional) 1/2 tsp leaves (optional) $2.79
• Kroger® Fresh Lemons bag, 2 lb (use 1/2–1 lemon) 1/2–1 lemon $4.99
• Pantry: olive oil (only if needed) 0–1 tbsp —
• Pantry: salt + black pepper to taste —
• Pantry: apple cider vinegar (optional) 1 tsp —

Instructions

1. Prep: Thinly slice 1 small onion. Shred ~3/4 lb cabbage. Julienne or thin-slice 2 carrots. (Keep it thin so it cooks fast.)
2. Brown sausage (stove): Heat a large skillet over medium. Add sausage patties and cook 3–4 minutes per side until deeply browned and cooked through. Transfer to a plate. Pour off all but ~1 tbsp rendered fat (or keep less if you want it lighter).
3. Sauté veg (stove): Add onion to the skillet and cook 2 minutes. Add carrots + cabbage with a pinch of salt and pepper. Cook 8–10 minutes, tossing, until wilted and tender-crisp. If pan is dry, add a small splash of water (or 1 tsp oil).
4. Season: Add optional thyme and cook 30 seconds. Finish with a squeeze of lemon (and optional 1 tsp vinegar for extra brightness). Taste and adjust salt/pepper.
5. Serve: Plate cabbage-carrot sauté and top with sausage patties. Add more lemon at the table if you like.

Ingredients

• Kroger® Beef Shaved Steak, 14 oz 14 oz $7.49 (sale)
• Simple Truth Organic® Whole Baby Bella Mushrooms, 8 oz 1 pack (8 oz) $3.99 (sale)
• Spice World™ Fresh Peeled Ginger Bag, 7 oz ~1 tbsp grated ginger $3.99
• English cucumber, 1 ct 1 cucumber $1.99
• Organic Green Onions, 1 each 2 green onions $2.19
• Pantry: white rice 1 cup dry (makes ~3 cups cooked) —
• Pantry: soy sauce 3 tbsp —
• Pantry: brown sugar or honey 1 tbsp —
• Pantry: rice vinegar or apple cider vinegar 1 tbsp —
• Pantry: garlic (minced) 2 cloves —
• Pantry: neutral oil (canola/avocado) 1 1/2 tbsp —
• Pantry: toasted sesame oil (optional) 1 tsp —
• Pantry: gochujang or red pepper flakes (optional) 1–2 tsp gochujang or pinch flakes —
• Pantry: sesame seeds (optional) 1 tsp —

Instructions

1. Prep: Start 1 cup dry white rice cooking according to package (or rice cooker).
2. Prep: Slice 8 oz baby bella mushrooms. Thinly slice 2 green onions (whites and greens separated). Peel and grate about 1 tbsp ginger. Mince 2 cloves garlic. Thinly slice 1 English cucumber.
3. Quick cucumber side: Toss sliced cucumber with 1 tbsp vinegar, a pinch of salt, and (optional) 1/2 tsp sugar. Set aside to lightly pickle while you cook.
4. Make sauce: In a small bowl, stir together 3 tbsp soy sauce, 1 tbsp brown sugar (or honey), 2 tbsp water, 1 tsp sesame oil (optional), and 1–2 tsp gochujang (optional).
5. Cook mushrooms (stove): Heat 1/2 tbsp neutral oil in a large skillet over high heat. Add sliced mushrooms and 1/4 tsp salt. Cook 4–6 minutes, stirring occasionally, until browned and some edges crisp. Push mushrooms to one side of the pan.
6. Cook aromatics: Add 1 tbsp neutral oil to the empty side. Add grated ginger, minced garlic, and the sliced green onion whites; cook 30 seconds until fragrant.
7. Cook beef: Add 14 oz shaved steak to the skillet. Spread it out and let it sear 45–60 seconds, then stir and cook 2–3 minutes until just cooked (don’t overdo it).
8. Glaze: Pour in the prepared sauce and toss everything together (beef + mushrooms). Simmer 1–2 minutes until glossy and slightly thickened. Taste and adjust with a splash of water if too salty.
9. Serve: Divide cooked rice between 2 bowls. Top with the ginger-soy beef and mushrooms. Add the quick-pickled cucumbers on the side. Finish with green onion greens and (optional) sesame seeds.