Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Tenderloin about 1 lb $3.99/lb sale
• Green Asparagus 1 lb $1.99/lb sale
• Carrots 1/2 lb $1.69/lb
• Yukon Gold Potatoes 3/4 lb $1.49/lb
• Garlic 2 cloves $1.50 each
• Jumbo Yellow Onion 1/2 medium onion $1.49/lb
• Parsley 2 tablespoons chopped $1.69 each
• Fresh Organic Lemon or lemon juice 1/2 lemon $1.69 each or $2.50 bottle

Instructions

1. Prep the oven to 425°F. Line a sheet pan or large baking dish for easier cleanup. Trim about 1 pound Kroger® Fresh Natural Pork Tenderloin ($3.99/lb sale) and pat it dry. Wash 1 pound Green Asparagus ($1.99/lb sale), 1/2 pound Carrots ($1.69/lb), and 3/4 pound Yukon Gold Potatoes ($1.49/lb). Peel the carrots if you like, cut them into sticks, cut the potatoes into 1-inch pieces, thinly slice 1/2 medium Jumbo Yellow Onion ($1.49/lb), mince 2 cloves Garlic ($1.50 each bulb), and chop 2 tablespoons Parsley ($1.69 each bunch).
2. Toss the potatoes, carrots, and sliced onion with 1 1/2 tablespoons oil, half the minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them on the sheet pan and roast for 15 minutes.
3. While the vegetables start roasting, rub the 1 pound pork tenderloin with 1 teaspoon oil, the remaining minced garlic, 1 tablespoon chopped parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon lemon juice from 1/2 Fresh Organic Lemon ($1.69 each) or bottled lemon juice ($2.50).
4. After the vegetables have roasted 15 minutes, stir them and move them to the sides. Add the pork tenderloin to the center of the pan. Toss the 1 pound asparagus with 1 teaspoon oil and a pinch of salt, then add it to the pan around the pork.
5. Roast for 12 to 18 minutes more, until the pork reaches 145°F in the thickest part and the asparagus is tender-crisp. If your asparagus is thin, check it early and remove it first if needed.
6. Rest the pork tenderloin for 5 minutes. Slice the pork and serve with the roasted asparagus, carrots, potatoes, and onions. Finish with the remaining 1 tablespoon chopped parsley and an extra squeeze of lemon if you like.
7. Pour Pinot Noir or Sauvignon Blanc with dinner. Pinot Noir highlights the pork’s savory roast notes; Sauvignon Blanc gives a fresher, citrusy contrast with the asparagus.

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack 12 oz $5.49/lb sale
• Green Cabbage 1/2 lb $0.59/lb sale
• Carrots 2 medium $1.69/lb
• Bok Choy 1 lb $2.49/lb
• Kroger® Sliced White Mushrooms 8 oz $2.79/8 oz
• Green Onions 1 bunch $1.50 each
• Garlic 2 cloves $1.50 each
• Ginger Root 1 tablespoon grated $4.99/lb

Instructions

1. Prep 12 ounces Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack ($5.49/lb sale) by slicing it thinly against the grain. Thinly shred 1/2 pound Green Cabbage ($0.59/lb sale), peel and slice 2 medium Carrots ($1.69/lb), chop 1 pound Bok Choy ($2.49/lb) separating stems and leaves, slice 8 ounces Kroger® Sliced White Mushrooms ($2.79/8 oz) if needed, slice 1 bunch Green Onions ($1.50 each), mince 2 cloves Garlic ($1.50 each bulb), and grate 1 tablespoon Ginger Root ($4.99/lb).
2. In a small bowl, stir together 3 tablespoons soy sauce, 1 tablespoon water, 1 teaspoon sugar or honey, and 1 teaspoon cornstarch if you have it in the pantry. This will be the quick stir-fry sauce.
3. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the sliced 12 ounces chicken breast and cook for 4 to 5 minutes, stirring often, until lightly browned and just cooked through. Transfer to a plate.
4. Add another 1 tablespoon oil to the skillet. Add the bok choy stems from the 1 pound bok choy, the 1/2 pound shredded cabbage, the 2 sliced carrots, and the 8 ounces mushrooms. Stir-fry for 4 minutes until the vegetables start to soften but still keep some bite.
5. Add the minced 2 cloves garlic, the 1 tablespoon grated ginger, and most of the sliced green onions. Cook for 30 seconds until fragrant. Add the bok choy leaves and cook 1 minute more.
6. Return the chicken to the pan. Pour in the sauce and toss for 1 to 2 minutes until the chicken is glazed and the vegetables are crisp-tender. Taste and add more soy sauce or a squeeze of lime if you have one on hand.
7. Serve the chicken stir-fry in bowls for 2 people. If you have pantry rice, spoon the stir-fry over it; if not, it still eats well as a complete vegetable-packed main.
8. Pour Riesling or Pinot Gris. Riesling is especially good if you add chile flakes; Pinot Gris keeps the pairing clean, crisp, and versatile with the mushrooms and bok choy.

Ingredients

• Red Shrimp 16/25 or similar sale shrimp 1 lb $7.99/lb sale
• Kroger® Gold Potatoes 1 lb $3.99/5 lb sale
• Zucchini 1 lb $2.29/lb
• Kroger® Tri-Color Bell Peppers 2 peppers $3.99 sale
• Garlic 2 cloves $1.50 each
• Fresh Organic Limes 1 lime $1.29 each
• Parsley or cilantro 2 tablespoons chopped $1.69 parsley or $1.99 cilantro

Instructions

1. Prep 1 pound Red Shrimp 16/25 ($7.99/lb sale) by peeling and deveining if needed. Scrub 1 pound Kroger® Gold Potatoes ($3.99/5 lb sale), slice 1 pound Zucchini ($2.29/lb) into long planks or thick rounds, cut 2 peppers from Kroger® Tri-Color Bell Peppers ($3.99 sale) into wide strips, mince 2 cloves Garlic ($1.50 each bulb), chop 2 tablespoons Parsley ($1.69) or cilantro ($1.99), and zest and juice 1 Fresh Organic Lime ($1.29 each).
2. Place the 1 pound potatoes in a pot, cover with salted water, and bring to a boil on the stove. Simmer for 12 to 15 minutes until just tender. Drain and let them steam dry for a minute.
3. While the potatoes cook, toss the 1 pound shrimp with the minced garlic, lime zest, 1 tablespoon lime juice, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a separate bowl, toss the 1 pound zucchini and 2 sliced bell peppers with 1 tablespoon oil, 1/2 teaspoon salt, and a pinch of pepper.
4. Heat the grill to medium-high. Thread the shrimp onto skewers if you have them, or use a grill basket. Spread the drained potatoes on a tray and gently smash each one with the bottom of a cup. Drizzle the smashed potatoes with 1 tablespoon oil and a pinch of salt.
5. Grill the smashed potatoes on a well-oiled grill pan, griddle, or in a grill basket for about 8 to 10 minutes, turning once, until crisp and lightly charred. Grill the zucchini and peppers for 3 to 4 minutes per side until tender and marked.
6. Grill the shrimp for 2 to 3 minutes per side until opaque and just cooked through. Do not overcook.
7. Pile the grilled vegetables and smashed potatoes onto plates, top with the shrimp, and finish with the chopped 2 tablespoons parsley or cilantro and the remaining lime juice from the 1 lime.
8. Serve with Sauvignon Blanc or Rosé. Sauvignon Blanc sharpens the lime and seafood flavors, while dry Rosé is excellent with the char from the grill and the sweetness of the peppers.