Careme Recipes

Ingredients

• Kroger® Wild Caught Medium Raw Gulf Shrimp Peeled & Deveined Tail Off 12 oz 6.99
• Bok Choy 1 lb, ends trimmed, leaves separated, stems cut into 1-inch pieces 2.49
• Kroger® Sliced White Mushrooms 8 oz 2.79
• Fresh Orange Bell Pepper 1, thinly sliced 1.67
• Jumbo Yellow Onions 1/2 lb, thinly sliced 1.49
• Ginger Root 1 1/2 tablespoons, peeled and finely grated 4.99
• Garlic 3 cloves, minced 1.50
• Green Onions 2, thinly sliced on a bias 1.50
• Fresh Organic Limes - Each 1, zested and juiced 1.29
• Pantry item: jasmine or long-grain rice 1 cup
• Pantry item: low-sodium soy sauce 3 tablespoons
• Pantry item: honey or brown sugar 2 teaspoons
• Pantry item: neutral oil 2 tablespoons
• Pantry item: cornstarch 1 teaspoon
• Pantry item: crushed red pepper pinch, optional

Instructions

1. Rinse 1 cup jasmine or long-grain rice under cold water until the water runs mostly clear. Combine the 1 cup rice with 1 1/4 cups water in a small pot, bring to a boil, cover, reduce to low, and cook for about 15 minutes. Let the rice stand off the heat, covered, while you finish the stir-fry.
2. While the rice cooks, pat the 12 oz shrimp very dry. Trim 1 lb bok choy, separating the stems from the leafy tops and cutting the stems into 1-inch pieces. Slice 8 oz mushrooms, thinly slice 1 orange bell pepper and 1/2 lb yellow onion, mince 3 garlic cloves, grate 1 1/2 tablespoons ginger, and slice 2 green onions.
3. In a small bowl, whisk together 3 tablespoons soy sauce, the juice of 1 lime, 2 teaspoons honey or brown sugar, 1 teaspoon cornstarch, 2 tablespoons water, and a pinch of crushed red pepper if using.
4. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil. Add the 12 oz shrimp in a single layer and cook for about 1 minute per side until just pink and lightly curled. Transfer the shrimp to a plate so they stay tender.
5. Add the remaining 1 tablespoon neutral oil to the hot skillet. Add the sliced yellow onion, orange bell pepper, and the bok choy stems. Stir-fry for 2 to 3 minutes until the edges begin to color but the vegetables still have bite.
6. Add the 8 oz mushrooms and cook for 2 more minutes until they release moisture and start to brown. Stir in the 3 minced garlic cloves and 1 1/2 tablespoons grated ginger and cook for 30 seconds until fragrant.
7. Add the bok choy leaves and toss for 30 to 60 seconds until just wilted and bright green. Return the shrimp and any juices to the skillet. Pour in the sauce and toss for 1 minute until glossy and lightly thickened, coating the shrimp and vegetables evenly.
8. Fluff the rice with a fork and divide it between 2 shallow bowls. Spoon the shrimp stir-fry over and slightly beside the rice so the vegetables keep their shape. Finish with the sliced green onions and a little lime zest over the top for a fresh aroma and restaurant-style color contrast.

Ingredients

• Certified Angus Beef Boneless Flank Steak 1 lb 7.99
• Kroger® Russet Potatoes 1 lb, cut into 1-inch wedges 2.99
• Simple Truth Organic® Baby Spinach BIG DEAL! 4 oz 5.00
• Fresh Strawberries – 1 LB Clamshell 6 oz, hulled and halved 2.50
• Fresh On the Vine Red Tomatoes by the Bunch (4-5 tomatoes per bunch) 2 medium tomatoes, cut into wedges 2.99
• Parsley 1/2 bunch, leaves and tender stems chopped 1.69
• Garlic 2 cloves, finely minced 1.50
• Fresh Organic Limes - Each 1 1.29
• Jumbo Red Onions 1/4 lb, very thinly sliced 2.49
• Pantry item: olive oil 5 tablespoons
• Pantry item: red wine vinegar 1 tablespoon
• Pantry item: Dijon mustard 1 teaspoon
• Pantry item: kosher salt to taste
• Pantry item: black pepper to taste
• Pantry item: smoked paprika 1/2 teaspoon

Instructions

1. Heat the oven to 425°F. Cut 1 lb russet potatoes into 1-inch wedges, toss them with 1 1/2 tablespoons olive oil, 1/2 teaspoon smoked paprika, salt, and black pepper, then spread them on a sheet pan in a single layer. Roast for 30 to 35 minutes, turning once, until browned outside and fluffy inside.
2. While the potatoes roast, remove the 1 lb flank steak from the refrigerator. Pat it dry very well and season all over with kosher salt and black pepper. Let it sit at room temperature for 15 to 20 minutes so it cooks more evenly.
3. Make the chimichurri by combining 1/2 bunch chopped parsley, 2 finely minced garlic cloves, the zest of 1 lime, 2 tablespoons lime juice, 1 tablespoon red wine vinegar, and 3 tablespoons olive oil. Stir well and season with salt and black pepper. Let it stand so the flavors bloom.
4. Prep the salad components. Thinly slice 1/4 lb red onion, cut 2 medium tomatoes into wedges, hull and halve 6 oz strawberries, and place 4 oz baby spinach in a large bowl. In a small cup, whisk 1 teaspoon Dijon mustard with 1 tablespoon lime juice and 1/2 tablespoon olive oil for a quick dressing.
5. Heat a heavy skillet or grill pan over medium-high to high heat until very hot. Add a light film of oil if needed. Sear the 1 lb flank steak for about 3 to 4 minutes on the first side and 3 minutes on the second side for medium-rare, adjusting slightly for thickness.
6. Transfer the steak to a cutting board and rest it for 8 to 10 minutes. This resting step keeps the juices in the meat and makes thin slicing cleaner.
7. Toss the 4 oz spinach with the tomatoes, strawberries, red onion, and the Dijon-lime dressing. Season lightly with salt and pepper so the salad stays bright and fresh rather than weighed down.
8. Slice the rested flank steak thinly against the grain. Arrange a pile of roasted potato wedges on each plate, fan the sliced steak beside them, and spoon chimichurri over the beef. Mound the spinach, tomato, and strawberry salad to the side for a vivid red-green contrast and a fresh counterpoint to the rich steak.

Ingredients

• Boneless Skinless Chicken Thighs 1 lb, cut into 1 1/2-inch pieces 4.49
• Kroger® Cut and Peeled Baby Carrots 8 oz, halved lengthwise if thick 1.99
• Kroger® Sliced White Mushrooms 8 oz 2.79
• Simple Truth Organic® Baby Spinach BIG DEAL! 4 oz 5.00
• Jumbo Yellow Onions 1/2 lb, sliced thin 1.49
• Garlic 3 cloves, minced 1.50
• Ginger Root 1 tablespoon, peeled and grated 4.99
• Fresh Organic Limes - Each 1 1.29
• Simple Truth Organic® Thai Basil Container a small handful, optional 2.79
• FREE RANGE CHICKEN BROTH FAT FREE - SIMPLE TRUTH ORGANIC - 32 OZ 1 cup 1.79
• Pantry item: red curry paste 2 to 3 tablespoons
• Pantry item: coconut milk 1 can, about 13 to 14 oz
• Pantry item: neutral oil 1 tablespoon
• Pantry item: fish sauce or soy sauce 1 tablespoon
• Pantry item: brown sugar 1 teaspoon
• Pantry item: jasmine rice 1 cup
• Chateau Ste. Michelle Dry Riesling Washington White Wine 1 x 750 ml 8.99

Instructions

1. Rinse 1 cup jasmine rice and cook it with 1 1/4 cups water according to package or standard stovetop method. Keep covered and warm while you make the curry.
2. Cut 1 lb boneless skinless chicken thighs into 1 1/2-inch pieces. Slice 1/2 lb yellow onion, mince 3 garlic cloves, grate 1 tablespoon ginger, halve 8 oz baby carrots lengthwise if thick, and measure 8 oz sliced mushrooms and 4 oz baby spinach. Cut 1 lime into wedges and set aside. If using Thai basil, pick a small handful of leaves.
3. Heat 1 tablespoon neutral oil in a wide pot or deep skillet over medium heat. Add the sliced yellow onion and cook for 3 to 4 minutes until softened and lightly golden at the edges.
4. Add the 3 minced garlic cloves, 1 tablespoon grated ginger, and 2 to 3 tablespoons red curry paste. Cook for 1 minute, stirring constantly, until fragrant and the paste darkens slightly in the oil.
5. Add the chicken thigh pieces and stir to coat them in the curry paste. Cook for 3 to 4 minutes until the chicken loses its raw exterior but is not fully cooked through.
6. Pour in 1 can coconut milk and 1 cup chicken broth. Add the 8 oz carrots, 8 oz mushrooms, 1 tablespoon fish sauce or soy sauce, and 1 teaspoon brown sugar. Bring to a gentle simmer and cook for 12 to 15 minutes, stirring occasionally, until the chicken is cooked through, the carrots are tender, and the broth has reduced to a silky curry consistency.
7. Stir in the 4 oz baby spinach and cook just until wilted, about 1 minute. Squeeze in a little juice from the lime to brighten the sauce. Taste and adjust with more fish sauce, soy sauce, or lime as needed.
8. Spoon the rice into 2 wide bowls. Ladle the curry beside and partially over the rice so the grains stay visible. Top with Thai basil if using and serve with the remaining lime wedges for a fresh finish and a bright green garnish.