Careme Recipes

Ingredients

• Whole Cooked Dungeness Crab (yields ~6–7 oz picked meat from ~1.5 lb whole) ~1.5 lb whole crab sale $7.99/lb (reg $15.99)
• Linguine (or spaghetti) 6 oz dry
• Organic Lacinato Kale ~4 oz (about 1/2 bunch), destemmed, sliced thin $2.79 each
• Simple Truth Organic Garlic Bulbs 3 cloves, thinly sliced $1.99 / 3 ct
• Crushed red pepper flakes 1/4–1/2 tsp
• Dry white wine (optional) 1/3 cup
• Lemon (zest and juice) 1 large
• Extra-virgin olive oil 2 tbsp
• Unsalted butter 1 tbsp
• Fresh parsley (or chives) 2 tbsp, chopped
• Kosher salt & black pepper to taste

Instructions

1. Pick crab: crack shells and pick out meat; lightly shred. Pat dry with paper towels to avoid watering down the sauce.
2. Boil pasta in well-salted water until 1 minute shy of al dente. Reserve 3/4 cup pasta water.
3. While pasta cooks, heat olive oil in a large skillet over medium. Add garlic and red pepper; cook 30–45 seconds until fragrant. Add kale and a pinch of salt; sauté 2–3 minutes until just wilted.
4. Add wine (if using) and simmer 1 minute. Stir in butter and lemon zest.
5. Add drained pasta, 1/3–1/2 cup reserved pasta water, and toss to coat glossy. Fold in crab gently to warm through 1–2 minutes. Add lemon juice to taste, parsley, and black pepper.
6. Adjust with more pasta water for silkiness. Season with salt to taste. Serve immediately with extra lemon wedges.

Ingredients

• Kroger Fresh Natural Pork Loin Boneless 12 oz, cut in 1-inch cubes sale $1.99/lb (reg $2.99)
• Organic Yukon Gold Potatoes 12 oz (about 2 medium), cut in 3/4-inch chunks $4.99 / 3 lb bag
• Organic Yellow Onion 1 medium, thinly sliced $1.69/lb
• Simple Truth Organic Garlic Bulbs 4 cloves, minced $1.99 / 3 ct
• Organic Ginger Root 1-inch piece, minced $3.99/lb
• Apple cider vinegar 3 tbsp
• Tomato paste 1 tbsp
• Neutral oil (canola/avocado) 2 tbsp
• Ground spices: cumin, coriander, turmeric, cinnamon, black pepper 1 tsp each cumin & coriander; 1/2 tsp turmeric; 1/8 tsp cinnamon; pinch pepper
• Kashmiri chili or cayenne + paprika 1 tsp paprika + 1/2–1 tsp chili (to heat preference)
• Sugar 1 tsp
• Kosher salt 1–1.5 tsp, divided
• Basmati rice 1 cup cooked per 2 servings (about 2/3 cup dry)

Instructions

1. Quick marinade (15 minutes): In a bowl, combine pork, 1 tbsp vinegar, half the garlic and ginger, 1/2 tsp salt, and 1/2 tsp chili. Toss and set aside.
2. Start rice according to package directions so it’s ready with the curry.
3. Make vindaloo base: Heat 2 tbsp oil in a deep skillet over medium. Add onion and 1/4 tsp salt; cook 6–8 minutes until soft and golden at edges. Add remaining garlic and ginger; cook 30 seconds.
4. Add spices (cumin, coriander, turmeric, cinnamon, paprika, remaining chili) and tomato paste; cook 45–60 seconds, stirring, until fragrant and darkened.
5. Brown pork: Push base to the side, add marinated pork in a single layer; sear 2 minutes per side.
6. Add potatoes, remaining 2 tbsp vinegar, 3/4 cup water, sugar, and 1/2 tsp salt. Scrape up browned bits; bring to a simmer. Cover and cook 15–20 minutes, stirring once or twice, until pork is just tender and potatoes are cooked.
7. Uncover and simmer 3–5 minutes to thicken to a saucy consistency. Adjust salt, vinegar (for tang), and chili (for heat) to taste.
8. Serve with basmati rice. Optional: garnish with cilantro and a squeeze of lime.

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs (bone-in) 1 lb (about 3–4 thighs) sale $2.79/lb
• Dijon mustard 2 tbsp
• Plain Greek yogurt (or heavy cream) 2 tbsp
• Simple Truth Organic Garlic Bulbs 3 cloves, minced $1.99 / 3 ct
• Dried herbes de Provence (or thyme/rosemary) 1 tsp
• Organic Yukon Gold Potatoes 12 oz, cut in 3/4-inch chunks $4.99 / 3 lb bag
• Kroger Fresh Trimmed Green Beans Bag 8 oz, trimmed $3.49 / 12 oz
• Olive oil 2 tbsp, divided
• Lemon 1 (zest + wedges)
• Dry white wine (optional) 1/4 cup
• Kosher salt & black pepper to taste

Instructions

1. Heat oven to 425°F. Line a rimmed sheet pan with parchment.
2. Make mustard coating: Mix Dijon, yogurt, garlic, herbes de Provence, 1/2 tsp salt, and pepper.
3. Season chicken thighs with 1/2 tsp salt and pepper; rub all over with mustard mixture.
4. Toss potatoes with 1 tbsp olive oil, a pinch of salt, pepper, and lemon zest. Spread on half the sheet pan. Nestle chicken on the other half, skin side up.
5. Roast 15 minutes. Toss potatoes; add green beans with remaining 1 tbsp oil and a pinch of salt, spreading around chicken.
6. Roast 12–15 minutes more, until chicken is 175°F at the thickest part and potatoes are tender.
7. Pan jus (optional): Transfer chicken/veg to plates. Place the hot pan over a burner on medium; splash in white wine and a squeeze of lemon, scraping up browned bits for 1–2 minutes. Spoon over chicken.
8. Serve with lemon wedges.