Careme Recipes

Ingredients

• Kroger® Wild Caught Sea Scallops Frozen 12 oz 19.99
• Green Asparagus 1 lb 3.49
• Kroger® Sliced White Mushrooms 8 oz 2.00
• Jumbo Yellow Onions 1/4 lb, thinly sliced 0.99
• Garlic 2 cloves 0.69
• Fresh Organic Lemon - Each 1 1.29
• Simple Truth Organic® Parsley 2 tablespoons chopped 1.99
• butter 2 tablespoons
• olive oil 1 tablespoon
• salt to taste
• black pepper to taste

Instructions

1. Thaw and thoroughly pat dry the 12 oz sea scallops. Trim the 1 lb asparagus and cut into 2-inch pieces. Slice the 8 oz mushrooms, thinly slice the onion, mince 2 garlic cloves, zest the lemon, and cut it into wedges.
2. Heat a large skillet over medium heat with 1 tablespoon olive oil and 1 tablespoon butter. Add the onion and cook 2 to 3 minutes until softened.
3. Add the mushrooms and cook 4 to 5 minutes until browned. Add the asparagus and cook 3 to 4 minutes until bright green and just tender. Stir in the garlic for 30 seconds, then season with salt, black pepper, and half the lemon zest. Transfer vegetables to a warm plate.
4. Wipe out the skillet and return it to medium-high heat. Add the remaining 1 tablespoon butter. Season the scallops with salt and pepper just before cooking.
5. Sear the scallops 2 to 3 minutes on the first side without moving them until deeply golden, then flip and cook 1 to 2 minutes more until just opaque in the center.
6. Return the vegetables briefly to the pan, add a squeeze of lemon juice, and toss gently with the chopped parsley.
7. To plate, spoon the asparagus-mushroom mixture onto each plate as a bed. Arrange the scallops on top, finish with the remaining lemon zest, and serve with lemon wedges for a polished look.

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack 1 lb 2.79
• Bok Choy 1 lb 2.77
• Kroger® Sliced White Mushrooms 8 oz 2.00
• Kroger® Tri-Color Bell Peppers 1/2 package, about 3 peppers 3.99
• Organic Ginger Root 2-inch piece 3.77
• Garlic 3 cloves 0.69
• Jumbo Yellow Onions 1/2 lb 0.99
• Kroger® Yellow Onion 3 lb Bag optional substitute if needed 2.29
• rice 1 cup uncooked
• soy sauce 3 tablespoons
• rice vinegar 1 tablespoon
• honey or brown sugar 2 teaspoons
• cornstarch 2 teaspoons
• neutral oil 2 tablespoons
• red pepper flakes pinch, optional
• Chateau Ste. Michelle Dry Riesling Washington White Wine 1 bottle (750 ml) 7.99

Instructions

1. Start the rice first. Rinse 1 cup uncooked rice and cook it on the stove according to package directions so it is ready when the stir-fry finishes.
2. Prep everything before cooking. Slice 1 lb chicken thighs into bite-size strips. Separate the 1 lb bok choy stems from the leaves; slice the stems and roughly chop the leaves. Slice 8 oz mushrooms. Thinly slice 1/2 lb onion. Slice about 3 tri-color bell peppers into thin strips. Peel and finely grate a 2-inch piece of ginger. Mince 3 garlic cloves.
3. In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey or brown sugar, 2 teaspoons cornstarch, 1/3 cup water, and a pinch of red pepper flakes if using.
4. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the sliced 1 lb chicken thighs, season lightly with black pepper, and stir-fry 5 to 6 minutes until browned and cooked through. Transfer to a plate.
5. Add the remaining 1 tablespoon neutral oil to the pan. Stir-fry the 1/2 lb sliced onion, the bok choy stems, and the sliced bell peppers for 3 minutes. Add the 8 oz sliced mushrooms and cook 2 to 3 minutes more until the mushrooms give up their moisture and the vegetables stay a little crisp.
6. Add the grated ginger and 3 minced garlic cloves and cook for 30 seconds until fragrant. Return the cooked chicken to the pan along with the bok choy leaves.
7. Pour in the soy-ginger sauce and toss continuously for 1 to 2 minutes until the sauce turns glossy and lightly coats the chicken and vegetables.
8. To plate, mound the hot rice in shallow bowls. Spoon the chicken stir-fry over and slightly to one side so the white rice, green bok choy, and red-yellow peppers all show. Finish with extra black pepper or a few sliced green onions if you have them.

Ingredients

• Pacific Cod Fillet Wild Caught (sustainably sourced) 1 lb 10.99
• Fresh Roma Tomato 1 lb 1.49
• Jumbo Yellow Onions 1/2 lb 0.99
• Garlic 3 cloves 0.69
• Simple Truth Organic® Basil 2 tbsp chopped 2.49
• Fresh Organic Lemon - Each 1/2 1.29
• pasta 8 oz
• olive oil 2 tbsp
• red pepper flakes pinch, optional
• salt to taste
• black pepper to taste

Instructions

1. Cook the pasta in salted water until al dente.
2. Dice the tomatoes, slice the onion, and mince the garlic. Cut cod into large bite-size pieces.
3. Heat olive oil in a skillet over medium heat. Cook onion 4 minutes until softened.
4. Add garlic and red pepper flakes, then stir in tomatoes and cook 8 to 10 minutes until saucy.
5. Season cod with salt and pepper, nestle it into the tomato sauce, cover, and cook 5 to 7 minutes until just flaky.
6. Add drained pasta, basil, lemon zest, and a squeeze of lemon juice. Toss gently so the cod stays in chunks.
7. Serve in shallow bowls with extra basil and black pepper.