Careme Recipes

Ingredients

• Simple Truth® Italian Chicken Sausage Links 12 OZ

  12 oz $6.99
• Green Asparagus

  1 lb $4.99
• Private Selection™ Fresh Petite Cherry Snacking Tomatoes

  10 oz $3.50
• Garlic

  3 cloves $1.50
• Jumbo Yellow Onions

  1/2 onion $1.49
• Kroger® Fresh Lemons Bag

  1 lemon $4.99
• Parsley

  1/4 bunch $1.89
• dry pasta

  8 oz
• olive oil

  2 tbsp
• butter

  1 tbsp
• red pepper flakes

  to taste
• grated Parmesan

  for serving, optional
• kosher salt

  to taste
• black pepper

  to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook 8 ounces dry pasta until al dente, reserving 1 cup pasta water before draining.
2. While the pasta cooks, slice the 12 ounces chicken sausage into coins. Trim 1 pound asparagus and cut into 2-inch pieces. Halve the 10 ounces cherry tomatoes. Thinly slice 1/2 onion, mince 3 garlic cloves, zest the lemon, and juice half of it. Chop the parsley.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage and cook 4 to 5 minutes until browned and cooked through. Transfer to a plate.
4. Add the remaining 1 tablespoon olive oil to the skillet. Add the onion and asparagus with a pinch of salt and cook 3 to 4 minutes until the onion softens and the asparagus turns bright green. Add the tomatoes and cook 2 to 3 minutes until some collapse and release their juices.
5. Stir in the garlic and a pinch of red pepper flakes and cook 30 seconds. Return the sausage to the skillet. Add 1/2 cup reserved pasta water, the lemon zest, 1 to 2 tablespoons lemon juice, and 1 tablespoon butter.
6. Add the drained pasta and toss well over medium heat until the sauce turns glossy and lightly coats everything. Add more pasta water a splash at a time if needed. Season with black pepper and more salt if needed.
7. Serve in warm bowls topped with chopped parsley and Parmesan if using.

Ingredients

• Service Counter Large Peeled and Deveined Shrimp Raw 31/40 (sustainably sourced)

  1 lb $7.99
• Bok Choy

  1 lb $2.49
• Fresh Yellow Bell Pepper

  1 ct $2.00
• Fresh Large Green Bell Pepper

  1 ct $1.50
• Ginger Root

  1-inch piece $4.99
• Garlic

  2 cloves $1.50
• Green Onions

  4 $1.50
• neutral oil

  2 tbsp
• soy sauce

  2 tbsp
• fish sauce

  1 tsp optional
• brown sugar or honey

  1 tsp
• cornstarch

  1 1/2 tsp
• lime

  1
• jasmine rice

  1 cup cooked dry measure
• red pepper flakes

  to taste
• black pepper

  to taste

Instructions

1. Cook 1 cup jasmine rice according to package directions and keep warm.
2. While the rice cooks, pat the 1 pound shrimp dry. Trim the base from 1 pound bok choy, then separate the stems from the leafy tops and slice both into bite-size pieces. Thinly slice 1 yellow bell pepper and 1 green bell pepper. Mince the 1-inch piece of ginger and 2 garlic cloves. Thinly slice 4 green onions, separating the white and green parts. Cut 1 lime into wedges.
3. In a small bowl, whisk together 2 tablespoons soy sauce, 1 teaspoon fish sauce if using, 1 teaspoon brown sugar or honey, 1 1/2 teaspoons cornstarch, and 3 tablespoons water until smooth.
4. Season the shrimp lightly with black pepper and a small pinch of red pepper flakes.
5. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the shrimp in a single layer and cook for about 1 to 2 minutes per side until just pink and nearly cooked through. Transfer to a plate.
6. Add the remaining 1 tablespoon neutral oil to the skillet. Add the green onion whites, minced ginger, and garlic. Stir for about 20 to 30 seconds until fragrant.
7. Add the sliced peppers and bok choy stems. Stir-fry for 2 to 3 minutes until crisp-tender. Add the bok choy leaves and cook 1 minute more until just wilted.
8. Return the shrimp to the skillet. Stir the sauce again, then pour it in. Toss everything for 1 to 2 minutes until the sauce thickens into a glossy glaze that coats the shrimp and vegetables. Squeeze in a lime wedge off the heat and toss once more.
9. Serve over the warm rice and finish with the green onion tops and extra lime wedges on the side.

Ingredients

• Simple Truth® Naturalˆ Boneless & Skinless Fresh Chicken Thighs

  1 lb $6.99
• Green Asparagus

  1 lb $4.99
• Kroger® Sliced Baby Bella Mushrooms

  8 oz $3.99
• Jumbo Sweet Onions

  1 small $2.29
• Garlic

  2 cloves $1.50
• Kroger® Fresh Lemons Bag

  1 lemon $4.99
• Parsley

  1/4 bunch $1.89
• olive oil

  2 tbsp
• butter

  1 tbsp
• chicken broth

  1/3 cup
• Dijon mustard

  1 tsp
• kosher salt

  to taste
• black pepper

  to taste

Instructions

1. Preheat the oven to 425°F. Trim 1 pound asparagus and halve if thick. Slice 1 small sweet onion into wedges, mince 2 garlic cloves, zest and juice 1 lemon, and chop 1/4 bunch parsley.
2. Toss the asparagus, 8 ounces sliced baby bella mushrooms, and onion wedges with 1 tablespoon olive oil, salt, and black pepper on a sheet pan. Roast for 18 to 20 minutes, tossing once, until tender and browned at the edges.
3. Meanwhile, pat 1 pound boneless skinless chicken thighs dry and season with kosher salt and black pepper.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and sear 5 to 6 minutes on the first side, then flip and cook 4 to 5 minutes more until cooked through. Transfer to a plate to rest briefly.
5. Reduce heat to medium. Add the garlic to the skillet and cook 20 seconds. Add 1/3 cup chicken broth, 1 teaspoon Dijon, 2 tablespoons lemon juice, and 1/2 teaspoon lemon zest. Simmer 2 minutes, then swirl in 1 tablespoon butter.
6. Return the chicken to the skillet just to coat in the sauce. Taste and adjust with salt and pepper.
7. Plate the roasted asparagus-mushroom mixture, top with the chicken, and spoon over the lemon pan sauce. Finish with chopped parsley.