Careme Recipes

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off 12 oz $6.99
• Green Asparagus 1 lb $1.99/lb sale
• Kroger® Sliced Baby Bella Mushrooms 8 oz $3.29
• Private Selection® Campari Tomatoes 8 oz $3.99
• Fresh Red Hothouse Bell Pepper 1 $1.67 each
• Jumbo Yellow Onions 1 medium $0.99/lb
• Shallots 1 small $3.99/lb
• Garlic 4 cloves $0.69 each
• Fresh Organic Lemon 1 $0.99 each
• Parsley 2 tbsp chopped $1.29 each
• Simple Truth Organic® Basil 1 tbsp chopped $2.49
• Simple Truth Organic® Oregano 1 tsp chopped $2.49
• dried pasta (pantry) 6-8 oz pantry

Instructions

1. Bring a large pot of salted water to a boil and cook 6-8 oz dried pasta from pantry until al dente. Reserve 1 cup pasta water, then drain.
2. Trim 1 lb asparagus and cut into 2-inch pieces. Slice 8 oz baby bella mushrooms, halve 8 oz Campari tomatoes, thinly slice 1 red bell pepper, 1 medium onion, and 1 small shallot. Mince 4 garlic cloves. Zest and juice 1 lemon. Chop 2 tbsp parsley, 1 tbsp basil, and 1 tsp oregano.
3. Pat dry 12 oz shrimp and season with salt, black pepper, and a little of the lemon zest.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the shrimp for 1-2 minutes per side until just pink. Remove to a plate.
5. Add another 1 tbsp oil if needed. Cook the onion, shallot, mushrooms, and bell pepper for 6-8 minutes until softened and browned. Add the asparagus and cook 2 minutes more.
6. Stir in the garlic and oregano and cook 30 seconds. Add the tomatoes and cook 2-3 minutes until they just begin to collapse.
7. Add 1/2 cup reserved pasta water, half the lemon juice, and the remaining lemon zest. Simmer briefly to create a light sauce.
8. Add the pasta and toss well. Return the shrimp and any juices to the skillet, then fold in the parsley and basil. Add more pasta water as needed until glossy and lightly sauced.
9. Taste and adjust with more lemon juice, salt, and pepper. Serve immediately.

Ingredients

• Simple Truth® Mild Italian Chicken Sausage 12 oz $7.99
• Kroger® Sliced Baby Bella Mushrooms 8 oz $3.29
• Fresh On the Vine Red Tomatoes by the Bunch 1 lb $1.99/lb sale
• Fresh Large Green Bell Pepper 1 $0.99 each
• Fresh Yellow Bell Pepper 1 $1.67 each
• Jumbo Yellow Onions 1 medium $0.99/lb
• Shallots 1 small $3.99/lb
• Garlic 4 cloves $0.69 each
• Fresh Organic Lemon 1/2 lemon $0.99 each
• Parsley 2 tbsp chopped $1.29 each
• Simple Truth Organic® Basil 1 tbsp chopped $2.49
• Simple Truth Organic® Oregano 1 tsp chopped $2.49
• dried pasta (pantry) 6-8 oz pantry

Instructions

1. Bring a large pot of salted water to a boil and cook 6-8 oz dried pasta from pantry until al dente. Reserve 3/4 cup pasta water, then drain.
2. Slice 12 oz chicken sausage into coins. Slice 8 oz mushrooms, dice 1 green bell pepper and 1 yellow bell pepper, chop 1 lb tomatoes, thinly slice 1 medium onion and 1 small shallot, and mince 4 garlic cloves. Chop 2 tbsp parsley, 1 tbsp basil, and 1 tsp oregano.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Brown the sausage for 4-5 minutes. Remove to a plate.
4. In the same skillet, cook onion, shallot, mushrooms, and both peppers for 7-9 minutes until well browned and softened.
5. Add garlic and oregano; cook 30 seconds. Stir in the chopped tomatoes, 1/3 cup water, salt, and pepper. Simmer 8-10 minutes until a chunky sauce forms.
6. Return the sausage to the skillet and simmer 2 minutes more so the flavors combine.
7. Add the drained pasta and a splash of reserved pasta water. Toss until the sauce coats the pasta evenly.
8. Finish with parsley, basil, and a squeeze from 1/2 lemon to brighten the sauce. Taste and adjust seasoning before serving.

Ingredients

• Ground Pork 1 lb $2.99/lb
• Green Cabbage 1 lb $0.59/lb sale
• Kroger® Sliced White Mushrooms 8 oz $2.49
• Fresh Yellow Bell Pepper 1 $1.67 each
• Fresh Red Hothouse Bell Pepper 1 $1.67 each
• Jumbo Yellow Onions 1 medium $0.99/lb
• Shallots 1 small $3.99/lb
• Garlic 4 cloves $0.69 each
• Fresh Organic Lemon 1 $0.99 each
• Parsley 2 tbsp chopped $1.29 each
• Simple Truth Organic® Thyme 1 tsp chopped $2.49
• Simple Truth Organic® Rosemary 1/2 tsp chopped $2.49
• dried pasta (pantry) 6-8 oz pantry

Instructions

1. Bring a large pot of salted water to a boil and cook 6-8 oz dried pasta from pantry until al dente. Reserve 1 cup pasta water, then drain.
2. Thinly slice 1 lb green cabbage, 1 medium onion, and 1 small shallot. Slice 8 oz mushrooms and both bell peppers. Mince 4 garlic cloves. Zest and juice 1 lemon. Chop 2 tbsp parsley, 1 tsp thyme, and 1/2 tsp rosemary.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb ground pork, season with salt and pepper, and cook 5-7 minutes until browned and a little crisp at the edges. Remove to a plate.
4. In the same skillet, add onion, shallot, mushrooms, and bell peppers. Cook 6-8 minutes until softened and browned.
5. Add the cabbage and cook 8-10 minutes, stirring often, until wilted and caramelized around the edges.
6. Stir in garlic, thyme, rosemary, and lemon zest; cook 30 seconds. Add 1/2 cup reserved pasta water and scrape up any browned bits.
7. Return the pork to the skillet. Add the pasta and toss well, adding more pasta water as needed to bind everything together into a glossy sauce.
8. Finish with parsley and about half the lemon juice. Taste and add more lemon juice, salt, and pepper as needed. Serve hot.

Ingredients

• Kroger Fresh Natural Pork Tenderloin 1 lb $3.49/lb sale
• Green Cabbage 1 lb $0.59/lb sale
• Fresh Ripe Whole Pineapple 1/2 pineapple $2.50 sale
• Jumbo Yellow Onion 1 medium $0.99/lb
• Garlic 2 cloves $0.69 each
• Pompeii Lemon Juice 1 tablespoon $2.50 sale
• Chateau Ste. Michelle Dry Riesling Washington White Wine 750 ml $8.99

Instructions

1. Prep 1 pound pork tenderloin ($3.49/lb sale) by trimming any silver skin if needed, then pat dry. Thinly slice 1 medium jumbo yellow onion ($0.99/lb), shred 1 pound green cabbage ($0.59/lb sale), mince 2 garlic cloves from 1 bulb ($0.69 each), and cut 1/2 fresh pineapple from 1 whole pineapple ($2.50 sale) into small chunks.
2. Season the 1 pound pork tenderloin with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Sear the pork for 2 to 3 minutes per side until nicely browned.
3. Lower the heat to medium, add 1/4 cup water, cover, and cook the 1 pound pork tenderloin for 8 to 10 minutes more, turning once, until it reaches 145°F. Transfer to a plate to rest.
4. In the same skillet, add 1 tablespoon oil if needed, then add the sliced 1 medium onion and shredded 1 pound cabbage. Cook over medium-high heat for 6 to 8 minutes with 1/2 teaspoon salt and 1/4 teaspoon pepper until wilted and lightly caramelized.
5. Add the minced 2 garlic cloves and the pineapple chunks from 1/2 pineapple. Cook for 2 minutes. Stir in 1 tablespoon lemon juice ($2.50 sale bottle) and 2 tablespoons water, scraping up any browned bits to make a quick pan sauce.
6. Slice the rested 1 pound pork tenderloin. Return the slices briefly to the skillet to coat in the pineapple juices. Serve the pork over the cabbage and onions with the warm pineapple spooned on top.

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off 12 oz $6.99
• Green Asparagus 1 lb $1.99/lb sale
• Fresh Organic Lemon 1 $1.29 each
• Garlic 3 cloves $0.69 each
• Parsley 2 tbsp chopped $1.29 each
• dried pasta (pantry) 6-8 oz pantry

Instructions

1. Bring a pot of salted water to a boil and cook 6-8 oz dried pasta from pantry until al dente. Reserve 1/2 cup pasta water, then drain.
2. Trim 1 lb asparagus and cut into 2-inch pieces. Mince 3 garlic cloves, chop 2 tbsp parsley, and zest and juice 1 lemon.
3. Pat dry 12 oz shrimp and season with salt and pepper.
4. Heat 1 tbsp oil in a large skillet over medium-high heat. Cook shrimp for 1-2 minutes per side until just pink; remove to a plate.
5. In the same skillet, add asparagus and cook 3-4 minutes until crisp-tender. Add garlic and cook 30 seconds.
6. Add the drained pasta, cooked shrimp, lemon zest, half the lemon juice, and a splash of reserved pasta water. Toss until glossy and coated.
7. Finish with chopped parsley and more lemon juice to taste. Serve immediately.