Careme Recipes

Ingredients

• Large peeled and deveined shrimp raw 31/40 12 oz $7.99/lb sale
• Bok choy 1 lb $2.77/lb sale
• Kroger sliced white mushrooms 8 oz $2.49/8 oz
• Jumbo yellow onion 1 medium $0.99/lb
• Fresh peeled ginger bag 1 tablespoon, minced $3.99/7 oz
• Garlic 2 cloves, minced $0.69 each
• Fresh organic limes 1 lime $1.29 each
• Simple Truth organic low sodium chicken broth 1/4 cup $1.79/32 oz sale
• Green onions 2 stalks, sliced $1.29 each
• Cooked rice from pantry 1 cup dry rice, cooked pantry

Instructions

1. Prep 12 oz Large Peeled and Deveined Shrimp Raw 31/40 ($7.99/lb sale) by patting dry. Trim and chop 1 lb Bok Choy ($2.77/lb sale), separating stems from leaves. Slice 8 oz Kroger Sliced White Mushrooms ($2.49). Thinly slice 1 medium Jumbo Yellow Onion ($0.99/lb). Mince 1 tablespoon Fresh Peeled Ginger ($3.99/7 oz) and 2 cloves Garlic ($0.69 each). Slice 2 Green Onions ($1.29 each). Cut 1 Fresh Organic Lime ($1.29 each) into halves.
2. Cook 1 cup dry rice from pantry according to package directions so it is ready for serving 2 people.
3. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the sliced onion, the 1 tablespoon minced ginger, and the 2 minced garlic cloves. Stir-fry for 1 to 2 minutes until fragrant.
4. Add the 8 oz sliced mushrooms and the bok choy stems. Stir-fry for 3 minutes until the mushrooms soften and the stems begin to turn tender.
5. Add the 12 oz shrimp and cook for 1 to 2 minutes, tossing often, until just starting to turn pink.
6. Pour in 1/4 cup Simple Truth Organic Low Sodium Free Range Chicken Broth ($1.79/32 oz sale) and the juice from 1/2 lime. Add the bok choy leaves and cook 2 to 3 minutes more until the leaves wilt and the shrimp are fully cooked through.
7. Taste and season with salt and pepper from pantry. Finish with the sliced 2 green onions and a squeeze from the remaining 1/2 lime.
8. Serve the shrimp and vegetables over the cooked rice. Pair with a crisp Sauvignon Blanc or a dry Riesling.

Ingredients

• Kroger fresh natural pork tenderloin 1 lb $3.49/lb sale
• Frieda's delicata squash 1 lb $1.29/lb
• Carrots 3/4 lb $1.29/lb
• Large Gala apple 1 apple $1.49/lb
• Jumbo yellow onion 1 small $0.99/lb
• Garlic 2 cloves $0.69 each
• Fresh organic lemon 1/2 lemon $0.99 each
• Parsley 2 tablespoons chopped $1.29 each

Instructions

1. Prep 1 lb Kroger Fresh Natural Pork Tenderloin ($3.49/lb sale) by trimming any silver skin and patting dry. Halve 1 lb Frieda's Squash Delicata ($1.29/lb), scoop out seeds, and slice into half-moons. Peel and cut 3/4 lb Carrots ($1.29/lb) into sticks. Core and slice 1 Large Gala Apple ($1.49/lb). Slice 1 small Jumbo Yellow Onion ($0.99/lb). Mince 2 cloves Garlic ($0.69 each). Chop 2 tablespoons Parsley ($1.29 each).
2. Heat the oven to 425°F. Toss the sliced delicata squash and the 3/4 lb carrots with 1 1/2 tablespoons oil, salt, and pepper from pantry on a sheet pan. Roast for 15 minutes.
3. While the vegetables start roasting, rub the 1 lb pork tenderloin with 1 teaspoon salt, 1/2 teaspoon pepper, the minced 2 cloves garlic, and the zest from 1/2 Fresh Organic Lemon ($0.99 each).
4. After the vegetables have roasted 15 minutes, add the sliced apple and sliced onion to the sheet pan, toss, and push everything to the outer edges. Place the seasoned pork tenderloin in the center. Roast for 18 to 22 minutes more until the pork reaches 145°F and the vegetables are tender and caramelized.
5. Transfer the pork tenderloin to a cutting board and rest for 5 to 8 minutes. Return the pan to the turned-off oven if you want the vegetables to stay warm.
6. Slice the rested pork. Squeeze the juice from the 1/2 lemon over the roasted vegetables and sprinkle with the chopped 2 tablespoons parsley.
7. Serve the sliced pork with the roasted delicata squash, carrots, apples, and onions. Pair with Pinot Noir or unoaked Chardonnay.

Ingredients

• Choice tri-tip beef steaks 12 oz $7.99/lb sale
• Green asparagus 1 lb $3.99/lb
• Yukon gold potatoes 3/4 lb $1.29/lb
• Kroger sliced baby bella mushrooms 8 oz $3.29/8 oz
• Jumbo yellow onion 1/2 medium $0.99/lb
• Garlic 2 cloves $0.69 each
• Simple Truth organic low sodium chicken broth 1/2 cup $1.79/32 oz sale
• Parsley 1 tablespoon chopped $1.29 each

Instructions

1. Prep 12 oz Choice Tri-Tip Beef Steaks ($7.99/lb sale) by patting dry and seasoning with salt and pepper from pantry. Trim 1 lb Green Asparagus ($3.99/lb). Cut 3/4 lb Yukon Gold Potatoes ($1.29/lb) into 1-inch pieces. Slice 1/2 medium Jumbo Yellow Onion ($0.99/lb). Mince 2 cloves Garlic ($0.69 each). Measure 8 oz Kroger Sliced Baby Bella Mushrooms ($3.29/8 oz) and 1/2 cup Simple Truth Organic Low Sodium Free Range Chicken Broth ($1.79/32 oz sale). Chop 1 tablespoon Parsley ($1.29 each).
2. Heat the oven to 425°F. Toss the 3/4 lb Yukon Gold Potatoes with 1 tablespoon oil, salt, and pepper from pantry on a sheet pan. Roast for 15 minutes.
3. After 15 minutes, add the 1 lb asparagus to the pan with another light drizzle of oil and roast 10 to 12 minutes more until the potatoes are tender and the asparagus is just crisp-tender.
4. While the vegetables roast, heat a heavy skillet over medium-high heat with 1 tablespoon oil. Sear the 12 oz tri-tip steaks for 3 to 4 minutes per side for medium-rare to medium, depending on thickness. Transfer the steaks to rest on a plate.
5. Reduce the skillet heat to medium. Add the sliced 1/2 onion and cook 2 minutes. Add the minced 2 cloves garlic and the 8 oz sliced baby bella mushrooms. Cook 5 to 6 minutes until browned and their moisture has mostly evaporated.
6. Pour in 1/2 cup chicken broth and scrape up the browned bits. Simmer for 2 to 3 minutes until lightly reduced. Stir in the chopped 1 tablespoon parsley and season to taste with salt and pepper from pantry.
7. Slice the rested tri-tip against the grain. Serve with the mushroom pan sauce, the roasted potatoes, and the asparagus. Pair with Merlot or Cabernet Sauvignon.