Careme Recipes

Ingredients

• Kroger® Wild Caught Sea Scallops Frozen (16 oz) 12 oz (about 3/4 of the bag), thawed and thoroughly patted dry $19.99 sale
• Kroger® Sweet Baby Broccoli (10 oz) 1 (10 oz) bag $3.99
• Simple Truth Organic® Gourmet Gold Potatoes (24 oz) 12 oz (about half the bag), cut into 1-inch chunks $3.50 sale
• Organic Meyer Lemons (1 ct) 1 lemon (zest + 2–3 tbsp juice) $6.29
• Jumbo Yellow Onions 1/2 medium onion, very thinly sliced $1.29 sale (per lb)
• Spice World® Fresh Diced Garlic (5 oz) 1 tbsp $3.49
• Olive oil 2 tbsp, divided
• Butter 2 tbsp, divided
• Dry white wine or chicken broth 1/3 cup
• Dijon mustard 1 tsp
• Capers (optional) 1 tbsp, drained
• Salt to taste
• Black pepper to taste
• Red pepper flakes (optional) pinch

Instructions

1. Prep the scallops: thaw 12 oz scallops, then pat extremely dry with paper towels. Season with 3/4 tsp salt and 1/4 tsp black pepper.
2. Cook the potatoes: add 12 oz gold potatoes (1-inch chunks) to a pot, cover with cold water, add 1 tsp salt. Bring to a boil on the stove, then simmer 12–15 minutes until fork-tender.
3. Start the broccoli: while potatoes simmer, heat 1 tbsp olive oil + 1 tbsp butter in a large skillet over medium-high. Add 1 (10 oz) bag baby broccoli and 2 tbsp water; cover 2–3 minutes to steam.
4. Finish broccoli: uncover, add 1 tbsp diced garlic, a pinch of salt and pepper, and sauté 2–4 minutes until crisp-tender with a little browning. Transfer broccoli to a plate; keep warm.
5. Mash potatoes: drain potatoes. Mash with 1 tbsp butter, 2–4 tbsp warm water (or milk), and salt/pepper to taste. Cover to keep warm.
6. Sear scallops: wipe skillet dry. Heat 1 tbsp olive oil over high heat until shimmering. Add scallops in a single layer and sear 1 1/2–2 minutes without moving until deep golden. Flip and cook 60–90 seconds more. Transfer scallops to a plate.
7. Build the pan sauce: lower heat to medium. Add 1/2 thin-sliced onion with a pinch of salt; sauté 2–3 minutes. Add 1/3 cup white wine (or broth) and scrape up browned bits.
8. Finish sauce: whisk in 1 tsp Dijon, zest of 1 Meyer lemon, and 2–3 tbsp lemon juice. Simmer 1–2 minutes. Turn off heat and swirl in 1 tbsp butter. Add 1 tbsp capers if using.
9. Serve: plate mashed potatoes, top with baby broccoli, then scallops. Spoon Meyer-lemon pan sauce over everything. Add a pinch of red pepper flakes if you like heat.

Ingredients

• Kroger® Hardwood Smoked Pulled Pork (16 oz) 12–16 oz (use the full 16 oz for extra leftovers) $8.99 sale
• Red Cabbage 3 cups very thinly sliced (about 1/4 small head) $1.99 (per lb)
• Jicama 1 cup matchsticks (about 1/3 medium jicama) $1.99 (per lb)
• Fresh Large Ripe Avocado 1 avocado, sliced $2.50 sale
• Fresh Organic Lemon - Each 1 lemon (2 tbsp juice) $1.69
• Fresh Large Organic Navel Orange - Each 1 orange (2 tbsp juice + a few supremes/segments optional) $2.99
• Green Onions 2, thinly sliced $1.50
• Hot sauce or chipotle in adobo (optional) to taste
• Cumin 1 tsp
• Chili powder 1 tsp
• Salt to taste
• Olive oil 1 tbsp
• Tortillas (corn or flour) 6 small tortillas (for 2 people, 3 each)
• Greek yogurt or sour cream (optional) 2 tbsp

Instructions

1. Prep slow cooker: place 12–16 oz Kroger hardwood smoked pulled pork in the slow cooker. Sprinkle with 1 tsp cumin and 1 tsp chili powder. Add 2 tbsp orange juice and 2 tbsp water. Stir.
2. Slow cook: cook on LOW for 2–3 hours or HIGH for 1–1 1/2 hours until hot and pull-apart tender. (It’s already cooked—this is just to tenderize and flavor.)
3. Make the slaw: in a bowl combine 3 cups thin-sliced red cabbage, 1 cup jicama matchsticks, and 2 sliced green onions. Add 2 tbsp lemon juice, 1 tbsp olive oil, 1/2 tsp salt, and black pepper to taste. Toss and let sit 10 minutes. Add a few orange segments if you want extra pop.
4. Warm tortillas: heat 6 small tortillas in a dry skillet 20–30 seconds per side (or wrap in a damp paper towel and microwave 20–30 seconds).
5. Finish pork: taste pork and add hot sauce (or a spoon of chipotle) if desired. If it seems watery, crack the lid and cook on HIGH 10 minutes to reduce slightly.
6. Assemble tacos: pile pork into tortillas, top with crunchy slaw, sliced avocado, and a dollop of yogurt/sour cream if using.

Ingredients

• Ground Bison 90/10- 16 oz (Simple Truth) 12 oz (save 4 oz for lunch, or use all 16 oz if you want bigger portions) $11.49 sale
• Green Asparagus (1 lb) 12 oz, trimmed and cut into 2-inch pieces $5.99
• Ginger Root 1 tbsp finely grated $4.99 (per lb)
• Spice World® Fresh Diced Garlic (5 oz) 1 tbsp $3.49
• Green Onions 3, sliced (whites and greens separated) $1.50
• Jumbo Yellow Onions 1/2 medium onion, thinly sliced $1.29 sale (per lb)
• Soy sauce 3 tbsp
• Honey or brown sugar 1 tbsp
• Rice vinegar or apple cider vinegar 1 tbsp
• Sesame oil (optional) 1 tsp
• Cornstarch (optional) 1 tsp mixed with 2 tsp water
• Neutral oil (avocado/canola) 1 1/2 tbsp, divided
• Cooked rice 1 1/2 cups cooked (about 3/4 cup cooked per person)
• Salt to taste
• Black pepper to taste
• Red pepper flakes or sriracha (optional) to taste

Instructions

1. Prep rice: cook enough rice to yield 1 1/2 cups cooked (about 1/2 cup dry). Keep warm.
2. Mix sauce: in a small bowl whisk 3 tbsp soy sauce, 1 tbsp honey (or brown sugar), 1 tbsp vinegar, 2 tbsp water, and 1 tsp sesame oil (optional). For a thicker glaze, stir in the cornstarch slurry (1 tsp cornstarch + 2 tsp water).
3. Prep vegetables: trim and cut 12 oz asparagus into 2-inch pieces. Thinly slice 1/2 onion. Slice 3 green onions, keeping whites separate from greens.
4. Brown the bison: heat 1 tbsp neutral oil in a large skillet over medium-high. Add 12 oz ground bison, 1/2 tsp salt, and 1/4 tsp black pepper. Cook 5–7 minutes, breaking up, until browned. Transfer to a bowl (leave drippings).
5. Stir-fry aromatics + veg: add 1/2 tbsp neutral oil to the skillet. Add sliced onion and green onion whites with a pinch of salt; cook 2 minutes. Add 1 tbsp grated ginger and 1 tbsp diced garlic; cook 30 seconds until fragrant.
6. Cook asparagus: add asparagus pieces and 2 tbsp water. Toss and cook 3–4 minutes until bright green and crisp-tender.
7. Glaze and finish: return browned bison to the skillet. Pour in the sauce and simmer 1–2 minutes until glossy and lightly thickened. Taste and adjust with a splash more vinegar for brightness or a pinch of red pepper flakes for heat.
8. Serve: spoon bison-asparagus stir-fry over 1 1/2 cups cooked rice. Top with green onion greens.