Careme Recipes

Ingredients

• Boneless Skinless Fresh Chicken Thighs 1 lb 4.49
• Bok Choy 1 lb 2.77
• Kroger® Sliced White Mushrooms 8 oz 2.00
• Fresh Large Green Bell Pepper 1 0.99
• Carrots 1/2 lb 1.29
• Jumbo Yellow Onions 1/2 lb 0.99
• Organic Ginger Root 1 2-inch piece 3.77
• Garlic 3 cloves 0.69
• Fresh Organic Lemon - Each 1/2, optional if no lime 1.29
• Thai red curry paste 2 to 3 tablespoons
• coconut milk 1 can, 13 to 14 oz
• fish sauce or soy sauce 1 to 2 teaspoons
• brown sugar 1 teaspoon
• neutral oil 1 tablespoon
• rice 1 cup cooked for serving
• cilantro optional garnish, a small handful 1.69

Instructions

1. Slice the 1 lb chicken thighs into bite-size pieces. Thinly slice the 1/2 lb onion, 1 green bell pepper, and 1/2 lb carrots. Slice 8 oz mushrooms. Separate the 1 lb bok choy stems from the leaves; slice the stems and roughly chop the leaves. Mince 3 garlic cloves and grate the ginger.
2. Start rice on the stove if serving with it.
3. Heat 1 tablespoon neutral oil in a deep skillet or saucepan over medium heat. Add the onion and carrots and cook 3 minutes. Add the bell pepper, mushrooms, and bok choy stems and cook 3 more minutes.
4. Push the vegetables to the sides and add the chicken to the center. Cook 4 to 5 minutes, stirring occasionally, until the chicken is no longer raw on the outside.
5. Add the ginger and garlic and cook 30 seconds. Stir in 2 to 3 tablespoons Thai red curry paste and cook 1 minute until fragrant.
6. Pour in 1 can coconut milk plus 1/2 cup water. Add 1 teaspoon fish sauce or soy sauce and 1 teaspoon brown sugar. Bring to a gentle simmer.
7. Add the bok choy leaves and simmer 5 to 7 minutes until the chicken is cooked through and the vegetables are tender-crisp. Taste and adjust with more fish sauce, sugar, or a squeeze of lemon if needed.
8. Serve in bowls over rice. Garnish with chopped cilantro if using.

Ingredients

• Broccoli Crown 1 lb 2.49
• Green Asparagus 1/2 lb 3.49
• Kroger® Sliced White Mushrooms 8 oz 2.00
• Kroger® Sugar Snap Peas 8 oz 3.39
• Fresh Large Green Bell Pepper 1 0.99
• Jumbo Yellow Onions 1/2 lb 0.99
• Organic Ginger Root 1 2-inch piece 3.77
• Garlic 3 cloves 0.69
• Thai green curry paste 2 tablespoons
• coconut milk 1 can, 13 to 14 oz
• soy sauce 1 to 2 teaspoons
• brown sugar 1 teaspoon
• neutral oil 1 tablespoon
• rice optional, for serving
• basil optional garnish, a few leaves 2.49

Instructions

1. Prep the vegetables: cut 1 lb broccoli into florets, trim 1/2 lb asparagus and cut into 2-inch pieces, slice 8 oz mushrooms, trim 8 oz snap peas if needed, slice 1 green bell pepper, thinly slice 1/2 lb onion, mince 3 garlic cloves, and grate the ginger.
2. Heat 1 tablespoon neutral oil in a large skillet or saucepan over medium heat. Cook the onion 2 minutes, then add the broccoli and bell pepper and cook 3 minutes.
3. Add the mushrooms, snap peas, and asparagus and cook 2 more minutes.
4. Stir in the ginger, garlic, and 2 tablespoons Thai green curry paste. Cook 1 minute until fragrant.
5. Pour in 1 can coconut milk and 1/2 cup water. Add 1 teaspoon soy sauce and 1 teaspoon brown sugar. Simmer gently 5 to 7 minutes until the vegetables are tender but still bright.
6. Taste and adjust seasoning. If you have basil, tear a few leaves in at the end.
7. Serve on its own for a lighter bowl or over rice for a fuller meal.

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off 12 oz 6.99
• Kroger® Gold Potatoes 3/4 lb 4.99
• Carrots 1/2 lb 1.29
• Jumbo Yellow Onions 1/2 lb 0.99
• Kroger® Tri-Color Bell Peppers 2 peppers 3.99
• Garlic 3 cloves 0.69
• Organic Ginger Root 1 2-inch piece 3.77
• Thai yellow curry paste or powder 2 tablespoons paste or 1 tablespoon powder
• coconut milk 1 can, 13 to 14 oz
• fish sauce or soy sauce 1 teaspoon
• brown sugar 1 teaspoon
• neutral oil 1 tablespoon
• rice for serving
• cilantro optional garnish 1.69
• Chateau Ste. Michelle Dry Riesling Washington White Wine 1 bottle (750 ml) 7.99

Instructions

1. Peel and cut 3/4 lb gold potatoes into small 1/2-inch chunks. Slice 1/2 lb onion, 1/2 lb carrots, and 2 bell peppers. Mince 3 garlic cloves and grate the ginger. Pat the 12 oz shrimp dry.
2. Par-cook the potatoes in simmering salted water for 8 minutes, then drain.
3. Heat 1 tablespoon oil in a deep skillet over medium heat. Cook the onion and carrots 4 minutes. Add the bell peppers and drained potatoes and cook 2 minutes more.
4. Add the ginger, garlic, and yellow curry paste or powder. Stir 1 minute until fragrant.
5. Pour in the coconut milk and 1/2 cup water. Add 1 teaspoon fish sauce or soy sauce and 1 teaspoon brown sugar. Simmer 5 minutes until the vegetables are tender.
6. Add the shrimp and simmer 3 to 4 minutes until just cooked through.
7. Serve over rice and top with cilantro if using.

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack 1 lb 2.79
• Bok Choy 1 lb 2.77
• Kroger® Sliced White Mushrooms 8 oz 2.00
• Kroger® Tri-Color Bell Peppers 1/2 package, about 3 peppers 3.99
• Organic Ginger Root 2-inch piece 3.77
• Garlic 3 cloves 0.69
• Jumbo Yellow Onions 1/2 lb 0.99
• Kroger® Yellow Onion 3 lb Bag optional substitute if needed 2.29
• rice 1 cup uncooked
• soy sauce 3 tablespoons
• rice vinegar 1 tablespoon
• honey or brown sugar 2 teaspoons
• cornstarch 2 teaspoons
• neutral oil 2 tablespoons
• red pepper flakes pinch, optional
• Chateau Ste. Michelle Dry Riesling Washington White Wine 1 bottle (750 ml) 7.99

Instructions

1. Start the rice first. Rinse 1 cup uncooked rice and cook it on the stove according to package directions so it is ready when the stir-fry finishes.
2. Prep everything before cooking. Slice 1 lb chicken thighs into bite-size strips. Separate the 1 lb bok choy stems from the leaves; slice the stems and roughly chop the leaves. Slice 8 oz mushrooms. Thinly slice 1/2 lb onion. Slice about 3 tri-color bell peppers into thin strips. Peel and finely grate a 2-inch piece of ginger. Mince 3 garlic cloves.
3. In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey or brown sugar, 2 teaspoons cornstarch, 1/3 cup water, and a pinch of red pepper flakes if using.
4. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the sliced 1 lb chicken thighs, season lightly with black pepper, and stir-fry 5 to 6 minutes until browned and cooked through. Transfer to a plate.
5. Add the remaining 1 tablespoon neutral oil to the pan. Stir-fry the 1/2 lb sliced onion, the bok choy stems, and the sliced bell peppers for 3 minutes. Add the 8 oz sliced mushrooms and cook 2 to 3 minutes more until the mushrooms give up their moisture and the vegetables stay a little crisp.
6. Add the grated ginger and 3 minced garlic cloves and cook for 30 seconds until fragrant. Return the cooked chicken to the pan along with the bok choy leaves.
7. Pour in the soy-ginger sauce and toss continuously for 1 to 2 minutes until the sauce turns glossy and lightly coats the chicken and vegetables.
8. To plate, mound the hot rice in shallow bowls. Spoon the chicken stir-fry over and slightly to one side so the white rice, green bok choy, and red-yellow peppers all show. Finish with extra black pepper or a few sliced green onions if you have them.

Ingredients

• Pacific Cod Fillet Wild Caught (sustainably sourced) 1 lb 10.99
• Fresh Roma Tomato 1 lb 1.49
• Jumbo Yellow Onions 1/2 lb 0.99
• Garlic 3 cloves 0.69
• Simple Truth Organic® Basil 2 tbsp chopped 2.49
• Fresh Organic Lemon - Each 1/2 1.29
• pasta 8 oz
• olive oil 2 tbsp
• red pepper flakes pinch, optional
• salt to taste
• black pepper to taste

Instructions

1. Cook the pasta in salted water until al dente.
2. Dice the tomatoes, slice the onion, and mince the garlic. Cut cod into large bite-size pieces.
3. Heat olive oil in a skillet over medium heat. Cook onion 4 minutes until softened.
4. Add garlic and red pepper flakes, then stir in tomatoes and cook 8 to 10 minutes until saucy.
5. Season cod with salt and pepper, nestle it into the tomato sauce, cover, and cook 5 to 7 minutes until just flaky.
6. Add drained pasta, basil, lemon zest, and a squeeze of lemon juice. Toss gently so the cod stays in chunks.
7. Serve in shallow bowls with extra basil and black pepper.

Ingredients

• Simple Truth® Natural Lamb Loin Chops 1 lb 15.99
• Carrots 1 lb 1.29
• Parsnips Bulk 1/2 lb 2.99
• Jumbo Yellow Onions 1/4 lb 0.99
• Garlic 3 cloves 0.69
• Simple Truth Organic® Rosemary 1 teaspoon chopped 2.49
• Fresh Organic Lemon - Each 1/2 lemon 1.29
• olive oil 2 tablespoons
• butter 1 tablespoon
• salt to taste
• black pepper to taste

Instructions

1. Heat oven to 425°F. Peel the carrots and parsnips and cut into long batons. Thinly slice the onion and mince the garlic.
2. Toss the carrots, parsnips, and onion with 1 tablespoon olive oil, salt, and pepper. Roast on a sheet pan for 30 to 35 minutes, turning once, until caramelized and tender.
3. Meanwhile, season the lamb loin chops with salt, pepper, and half the chopped rosemary.
4. Heat the remaining olive oil in a skillet over medium-high heat. Sear the lamb chops 3 to 4 minutes per side for medium-rare, depending on thickness. Transfer to a plate to rest.
5. Lower the heat to medium. Add the garlic, remaining rosemary, butter, and a small squeeze of lemon juice to the skillet. Spoon the aromatic butter over the lamb for 30 seconds.
6. Plate the roasted carrots and parsnips in a loose pile, lean the lamb chops against them, and drizzle the rosemary-garlic butter over the top.