Careme Recipes

Ingredients

• Jumbo Yellow Onions 1 lb $1.49/lb
• Kroger® Tri-Color Bell Peppers 1 pack $3.99 sale
• Fresh Roma Tomato 1 1/2 lb $2.79/lb
• Garlic 4 cloves $1.50 each
• Fresh Basil small handful, optional garnish $2.79 optional
• Fresh Avocado 1 to 2, optional for serving $1.50 each
• Pantry: eggs 10 to 12 eggs pantry
• Pantry: olive oil 2 tablespoons pantry
• Pantry: tomato paste or canned tomatoes optional, 2 tablespoons paste or 1 can for saucier texture pantry
• Pantry: paprika, cumin, salt, black pepper as needed pantry
• Pantry: bread or tortillas for serving as needed pantry

Instructions

1. Heat 2 tablespoons olive oil in a large deep skillet over medium heat.
2. Dice 1 lb yellow onions and the peppers from 1 pack tri-color peppers. Cook for 8 to 10 minutes until softened.
3. Mince 4 garlic cloves and add to the pan. Cook 30 seconds.
4. Chop 1 1/2 lb fresh Roma tomatoes and add them to the skillet. If you want a saucier shakshuka, add 2 tablespoons tomato paste or 1 can canned tomatoes from the pantry.
5. Season with 1 teaspoon paprika, 1/2 teaspoon cumin, 1 to 1 1/2 teaspoons salt, and a little black pepper. Keep it mild for the kids.
6. Simmer 10 to 15 minutes, stirring occasionally, until the vegetables are soft and the sauce thickens.
7. Make 10 to 12 little wells in the sauce and crack in 10 to 12 eggs. Cover and cook 6 to 10 minutes, until the whites are set and yolks are cooked to your liking.
8. Top with chopped basil if using. Serve with bread or tortillas, and sliced avocado on the side if desired.
9. For the 4 adults and 4 young kids, plan on 1 egg per child and 2 eggs per adult if this is a main alongside the tostadas.

Ingredients

• Fresh Large Ripe Avocado 4 avocados $2.50 each
• Green Cabbage 1 lb $0.59/lb sale
• Fresh Roma Tomato 1 lb $2.79/lb
• Green Onions 2 bunches $1.50 each
• Fresh Lime or Organic Limes 2 limes if available, otherwise use lemon $1.29 each
• Fresh Lemon 1, backup if limes unavailable $1.69 each
• Organic Radishes or Kroger® Radishes 1 bunch/package, optional $2.79 or $2.49
• Organic Cilantro 1 bunch, optional $1.99
• Pantry: refried beans 2 large cans or about 4 cups pantry
• Pantry: tostada shells 16 tostadas pantry
• Pantry: queso fresco or crumbly cheese 1 to 2 cups optional pantry
• Pantry: salt as needed pantry

Instructions

1. Warm 2 large cans or about 4 cups refried beans in a saucepan over low heat, stirring occasionally. Add a splash of water if too thick.
2. Shred 1 lb green cabbage very finely. Dice 1 lb Roma tomatoes. Slice 2 bunches green onions. Thinly slice 1 bunch radishes if using. Chop cilantro if using.
3. Cut 4 avocados in half, remove pits, and slice or mash lightly with a little salt and juice from 1 lime. If no limes, use 1/2 to 1 lemon.
4. Set up an assembly line: tostada shells, warm refried beans, avocado, cabbage, tomatoes, green onions, radishes, cilantro, and optional cheese.
5. For each tostada, spread a layer of warm beans on 1 tostada shell. Top with avocado, cabbage, tomatoes, and green onions. Add radish, cilantro, and cheese if using.
6. Serve immediately so the shells stay crisp.
7. For younger kids, make smaller portions with less cabbage and fewer loose toppings so they are easier to hold. Adults can add extra lime and salt at the table.
8. Plan on 2 tostadas per adult and 1 to 2 per child, depending on appetite, since shakshouka is also being served.

Ingredients

• Green Cabbage 1/2 lb $0.59/lb sale
• Fresh Roma Tomato 1/2 lb $2.79/lb
• Green Onions 1 bunch $1.50 each
• Fresh Lime or Fresh Lemon 1 $1.29 to $1.69 each
• Pantry: olive oil, salt as needed pantry

Instructions

1. Thinly shred 1/2 lb cabbage, dice 1/2 lb tomatoes, and slice 1 bunch green onions.
2. Toss with 1 tablespoon lime or lemon juice, 1 tablespoon olive oil, and a pinch of salt.
3. Let sit 10 minutes before serving.
4. Serve alongside the shakshouka and tostadas for extra crunch and brightness.