Careme Recipes

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack 1 lb $2.79/lb
• Kroger Gala Apples – 3 Pound Bag 2 apples $3.99
• Jumbo Yellow Onions 1 medium onion $0.99/lb
• Organic Kale 1/2 lb $2.79
• Garlic 2 cloves $0.69
• Kroger Russet Potatoes 1 lb $2.69

Instructions

1. Prep 1 lb Foster Farms Fresh & Natural Chicken Thighs Value Pack ($2.79/lb) by patting dry and seasoning all over with salt and pepper. Cut 2 Gala apples from the Kroger Gala Apples – 3 Pound Bag ($3.99) into wedges. Slice 1 medium Jumbo Yellow Onion ($0.99/lb). Strip and roughly chop 1/2 lb Organic Kale ($2.79). Mince 2 cloves Garlic ($0.69). Cut 1 lb Kroger Russet Potatoes ($2.69 for 5 lb bag) into 1-inch chunks.
2. Heat the oven to 425°F. Toss the 1 lb russet potatoes with oil, salt, and pepper on a sheet pan. Roast the potatoes for 30 to 35 minutes, turning once, until browned and tender.
3. While the potatoes start, heat a large oven-safe skillet with 1 tablespoon oil over medium-high heat. Add the 1 lb seasoned chicken thighs and sear 4 to 5 minutes on the first side and 2 minutes on the second side until well browned.
4. Add the sliced 1 medium onion and the 2 wedged apples around the chicken thighs in the skillet. Transfer the skillet to the 425°F oven and roast 12 to 15 minutes, until the chicken reaches 165°F and the apples and onion are tender.
5. Meanwhile, heat 1 teaspoon oil in a second skillet over medium heat. Add the minced 2 cloves garlic and cook 30 seconds. Add the chopped 1/2 lb Organic Kale with a pinch of salt and 2 tablespoons water. Cover and cook 3 minutes, then uncover and sauté 2 to 3 minutes more until tender.
6. Serve the roasted 1 lb chicken thighs with the apples and onions spooned over top, alongside the roasted 1 lb russet potatoes and sautéed 1/2 lb kale.
7. Wine pairing: pour Pinot Noir or unoaked Chardonnay.

Ingredients

• Kroger Wild Caught Medium Raw Gulf Shrimp Peeled & Deveined Tail Off 12 oz $6.99
• Bok Choy 1 lb $2.77/lb
• Kroger Sliced White Mushrooms 8 oz $2.49
• Organic Ginger Root 2-inch piece $3.77/lb
• Green Onions 1 bunch $1.29
• Kroger Sweet Potato 1 to 1 1/4 lb $4.99

Instructions

1. Prep 12 oz Kroger Wild Caught Medium Raw Gulf Shrimp Peeled & Deveined Tail Off ($6.99) by thawing if needed and patting dry. Halve or quarter 1 lb Bok Choy ($2.77/lb) depending on size. Slice 8 oz Kroger Sliced White Mushrooms ($2.49) if not already sliced. Peel and mince a 2-inch piece Organic Ginger Root ($3.77/lb). Slice 1 bunch Green Onions ($1.29), separating whites and greens. Peel and cube 1 to 1 1/4 lb Kroger Sweet Potato ($4.99 for 3 lb bag).
2. Heat the oven to 425°F. Toss the 1 to 1 1/4 lb sweet potato with oil, salt, and pepper on a sheet pan. Roast 20 to 25 minutes, turning once, until browned and tender.
3. While the sweet potatoes roast, heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the white parts of the 1 bunch Green Onions and the minced 2-inch piece Organic Ginger Root. Stir 30 seconds until fragrant.
4. Add the 8 oz mushrooms and cook 3 to 4 minutes until lightly browned. Add the 1 lb bok choy and stir-fry 2 to 3 minutes until the stems are crisp-tender.
5. Push the vegetables to the side and add the 12 oz shrimp with a drizzle of oil. Cook 1 to 2 minutes per side until pink and just cooked through. Toss everything together and season with salt and pepper, plus a small splash of water to create a light pan sauce.
6. Serve the ginger shrimp and vegetables over the roasted sweet potato cubes. Scatter the green parts of the 1 bunch Green Onions over the top.
7. Wine pairing: serve with Sauvignon Blanc or Riesling.

Ingredients

• Choice Tri-Tip Beef Steaks Family Pack 1 lb $6.99/lb
• Green Asparagus 1 lb $3.99/lb
• Kroger Gold Potatoes 1 lb $3.99
• Jumbo Red Onions 1/2 large onion $1.09/lb
• Garlic 2 cloves $0.69
• Fresh Organic Lemon - Each 1 lemon $1.29

Instructions

1. Prep 1 lb Choice Tri-Tip Beef Steaks Family Pack ($6.99/lb) by patting dry and seasoning generously with salt and pepper. Trim the woody ends from 1 lb Green Asparagus ($3.99/lb). Halve or quarter 1 lb Kroger Gold Potatoes ($3.99 for 5 lb bag). Thinly slice 1/2 large Jumbo Red Onion ($1.09/lb). Mince 2 cloves Garlic ($0.69). Cut 1 Fresh Organic Lemon ($1.29) into wedges.
2. Heat the oven to 425°F. Toss the 1 lb Kroger Gold Potatoes and sliced 1/2 large Jumbo Red Onion with oil, salt, and pepper on a sheet pan. Roast 30 to 35 minutes, turning once, until crisp at the edges and tender inside.
3. When the potatoes have about 12 minutes left, add the 1 lb Green Asparagus to one side of the sheet pan. Toss the asparagus with a little oil, salt, and pepper, then return the pan to the oven to roast until tender and lightly blistered.
4. While the vegetables roast, heat a heavy skillet over medium-high heat with 1 tablespoon oil. Add the 1 lb seasoned tri-tip steaks and sear 3 to 5 minutes per side, depending on thickness, until medium-rare to medium. In the last minute, add the minced 2 cloves Garlic and spoon the garlicky oil over the steaks.
5. Transfer the 1 lb tri-tip steaks to a cutting board and rest 5 to 10 minutes. Squeeze one lemon wedge over the roasted asparagus and another lightly over the sliced steak if desired.
6. Slice the rested 1 lb tri-tip against the grain and serve with the roasted 1 lb potatoes, 1/2 large red onion, and 1 lb asparagus.
7. Wine pairing: pour Cabernet Sauvignon or Merlot.