Careme

Ingredients

• leftover cooked ground pork

  8 oz
• Simple Truth Organic® 100% Whole Wheat Spaghetti

  6 oz $1.59
• Zucchini

  1 medium, diced $1.79
• Fresh Roma Tomato

  2 medium, chopped $1.49
• Jumbo Yellow Onion

  1/2 small, finely diced $0.99
• Garlic

  2 cloves, minced $0.79
• Simple Truth Organic® Basil

  2 tablespoons chopped, plus more for serving $2.49
• olive oil

  1 tablespoon
• tomato paste

  1 tablespoon
• dry oregano

  1/2 teaspoon
• crushed red pepper flakes

  pinch, optional
• kosher salt and black pepper

  to taste
• grated Parmesan cheese

  2 tablespoons, optional

Instructions

1. Bring a large pot of salted water to a boil; dice the zucchini and tomatoes, finely dice the onion, mince the garlic, and chop the basil.
2. Heat the olive oil in a large skillet over medium heat, add the onion with a pinch of salt, and cook for 3–4 minutes until softened.
3. Stir in the garlic, tomato paste, oregano, and optional red pepper flakes; cook for 1 minute until the tomato paste darkens slightly.
4. Add the zucchini and cook for 4–5 minutes until just tender, then stir in the chopped tomatoes and cook for 3 minutes until they begin to collapse.
5. Add the leftover cooked ground pork and 1/4 cup water, simmer for 6–8 minutes until saucy and heated through, then season with salt and black pepper.
6. Meanwhile, cook the spaghetti until al dente; reserve 1/2 cup pasta water, then drain the pasta.
7. Toss the spaghetti into the skillet with the ragù, adding splashes of reserved pasta water until glossy; stir in the chopped basil and optional Parmesan.
8. Plate in shallow bowls and finish with extra basil, black pepper, and a light drizzle of olive oil if desired.

Ingredients

• Kroger® Beef Shaved Steak

  8 oz $7.99
• De Cecco Pappardelle Egg Noodles

  6 oz $3.49
• Kroger® Sliced Baby Bella Mushrooms

  8 oz $3.29
• Green Asparagus

  6 oz, trimmed and cut into 2-inch pieces $3.99
• Shallots

  1 small, finely chopped $3.99
• Garlic

  2 cloves, thinly sliced $0.79
• Simple Truth Organic® Rosemary

  1 tsp finely chopped $2.49
• Dry red wine, preferably the Sagrantino you are serving

  1/3 cup
• Low-sodium beef broth or water

  1/3 cup
• Olive oil

  1 tbsp
• Unsalted butter

  2 tbsp
• Grated Parmesan or Pecorino

  1/3 cup, plus more for serving
• Kosher salt and black pepper

  to taste

Instructions

1. Bring a large pot of salted water to a boil. Pat the shaved beef dry, separate any clumps, trim and cut the asparagus, chop the shallot, slice the garlic, and finely chop the rosemary.
2. Heat olive oil in a large skillet over medium-high heat. Add the mushrooms with a pinch of salt and sauté until deeply browned and their moisture has cooked off, 7 to 9 minutes.
3. Add the asparagus and cook until bright green and just tender, 2 to 3 minutes. Transfer the mushrooms and asparagus to a plate, leaving the skillet on the heat.
4. Add the shaved beef to the hot skillet in a loose layer, season with salt and pepper, and sauté just until browned in spots, 1 to 2 minutes. Transfer it to the plate with the vegetables so it stays tender.
5. Lower the heat to medium. Add 1 tablespoon butter, the shallot, garlic, and rosemary to the skillet and cook until fragrant and softened, about 2 minutes. Pour in the red wine, scraping up browned bits, and simmer until reduced by about half, 3 to 4 minutes; add broth or water and simmer 2 minutes more.
6. Meanwhile, cook the pappardelle until just shy of al dente, then reserve 3/4 cup pasta water and drain. Add the pasta to the skillet with the remaining 1 tablespoon butter, Parmesan or Pecorino, and 1/4 cup reserved pasta water, tossing until glossy.
7. Return the beef, mushrooms, and asparagus to the skillet and toss gently for 1 to 2 minutes, adding more pasta water as needed to coat the noodles. Taste and adjust salt and black pepper.
8. Plate in warm shallow bowls, shower with a little more cheese and black pepper, and serve immediately with the Antonelli Montefalco Sagrantino.

Ingredients

• Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs Griller Pack

  12 oz $4.49
• Green Asparagus

  8 oz, trimmed $3.99
• Simple Truth Organic® 100% Whole Wheat Spaghetti

  6 oz $1.59
• Fresh Organic Lemon

  1 lemon, zested and juiced $0.99
• Garlic

  2 cloves, grated or minced $0.79
• Feta cheese

  1/3 cup crumbled
• Extra-virgin olive oil

  3 tablespoons, divided
• Dried oregano

  1 1/2 teaspoons, divided
• Kosher salt and black pepper

  to taste
• Red pepper flakes

  pinch, optional

Instructions

1. Heat a grill or grill pan to medium-high. Bring a large pot of salted water to a boil. Trim the asparagus, zest and juice the lemon, mince the garlic, and pat the chicken thighs dry.
2. In a bowl, toss the chicken with 1 tablespoon olive oil, half the lemon zest, 1 teaspoon oregano, 1 minced garlic clove, 1/2 teaspoon salt, and black pepper. Toss the asparagus separately with 1 tablespoon olive oil, salt, and pepper.
3. Grill the chicken for 5–7 minutes per side, until nicely charred and the thickest part reaches 165°F. Transfer to a cutting board and rest for 5 minutes.
4. While the chicken cooks, boil the spaghetti until al dente. Reserve 1/2 cup pasta water, then drain.
5. Grill the asparagus for 3–5 minutes, turning once or twice, until crisp-tender and lightly charred. Cut into 2-inch pieces.
6. In the pasta pot over low heat, warm the remaining 1 tablespoon olive oil with the remaining garlic for 30 seconds. Add the drained spaghetti, asparagus, lemon juice, remaining lemon zest, remaining 1/2 teaspoon oregano, feta, and a splash of reserved pasta water; toss until glossy.
7. Slice the rested chicken and fold any board juices into the pasta. Plate the pasta in shallow bowls, top with sliced grilled chicken, black pepper, and red pepper flakes if using.