Careme Recipes

Ingredients

• Extra Large EZ Peel Shrimp 21/25 (or Patagonia Pink Shrimp) 1 lb shrimp, peeled & deveined $7.99 (sale) per 1 lb (EZ Peel) / $8.99 (sale) per 1 lb (Patagonia)
• Kroger® Radishes 8 oz radishes, thinly sliced $2.49 per 16 oz
• Kale Lettuce Bunch (or Organic Kale) 1 bunch kale, stems removed, leaves chopped $2.49 per bunch
• Jumbo Yellow Onion 1/2 onion, thinly sliced $1.29/lb (sale)
• Garlic 2 cloves, minced $1.50 each
• Fresh Organic Lemon (or bottled lemon juice) 1 lemon (2 Tbsp juice) $1.69 each
• Smoked paprika 1 1/2 tsp (not provided)
• Honey 2 tsp (not provided)
• Olive oil 2 Tbsp, divided (not provided)
• Butter (optional) 1 Tbsp (optional, to finish) (not provided)
• Salt & black pepper to taste (not provided)
• Red pepper flakes (optional) pinch (not provided)

Instructions

1. Prep: Peel/devein 1 lb shrimp; pat very dry. Slice radishes thin. Thinly slice 1/2 onion. Chop kale. Mince garlic. Juice lemon (2 Tbsp).
2. Season shrimp: Toss shrimp with 1 tsp smoked paprika, 1/2 tsp salt, and black pepper. (Reserve 1/2 tsp paprika for the pan sauce.)
3. Sauté veg: In a large skillet over medium heat, add 1 Tbsp olive oil. Add onions with a pinch of salt and cook 4 minutes. Add radishes and cook 2 minutes. Add kale plus 2 Tbsp water, cover 2 minutes to wilt, then uncover and cook 2 more minutes. Stir in half the garlic; cook 30 seconds. Transfer veg to a bowl.
4. Sear shrimp: Wipe skillet if needed; raise heat to medium-high. Add 1 Tbsp olive oil. Add shrimp in a single layer and sear 1–2 minutes per side until just cooked through. Transfer shrimp to the bowl with veg.
5. Warm paprika-honey pan dressing: Lower heat to low. Add remaining garlic and 1/2 tsp smoked paprika; stir 15 seconds. Add 2 Tbsp lemon juice and 2 tsp honey, plus 2 Tbsp water. Simmer 30–60 seconds. Turn off heat and swirl in 1 Tbsp butter if using. Taste and adjust with salt/pepper/red pepper flakes.
6. Toss & serve: Pour dressing over shrimp and veg; toss. Serve warm as-is or over rice if you have it.

Ingredients

• Pork Belly 12 oz, cut into 3/4-inch cubes $4.99 (sale) per 1 lb
• Kroger® Radishes (or Organic Radishes) 8–10 oz radishes, halved if large $2.49 per 16 oz
• Butter lettuce or lettuce for cups (e.g., Butterhead, Romaine hearts, or Lettuce Boats) 1 head (or 1 package), leaves separated (not provided)
• Jumbo Yellow Onion 1/4 onion, very thinly sliced (optional garnish) $1.29/lb (sale)
• Garlic 2 cloves, finely minced (or grated) $1.50 each
• Fresh limes (or bottled lime/lemon juice) 1 lime (2 Tbsp juice) + wedges to serve $1.29 each for organic lime / $2.99 lemon juice bottle
• Soy sauce 2 1/2 Tbsp (not provided)
• Honey or brown sugar 1 1/2 Tbsp (not provided)
• Rice vinegar or apple cider vinegar 1 Tbsp (not provided)
• Chili garlic sauce or sriracha (or pinch red pepper flakes) 1–2 tsp, to taste (not provided)
• Neutral oil (avocado/canola) 1 tsp (if needed, pork may render enough) (not provided)
• Toasted sesame oil (optional) 1/2 tsp (not provided)
• Salt & black pepper to taste (not provided)
• Water 2–3 Tbsp for glaze loosening as needed (not provided)

Instructions

1. Prep: Pat 12 oz pork belly cubes very dry with paper towels; season all over with 1/2 tsp black pepper and a small pinch of salt (go light—soy sauce is salty). Halve 8–10 oz radishes. Mince 2 garlic cloves. Juice 1 lime (about 2 Tbsp). Separate and wash lettuce leaves; dry well.
2. Make the glaze: In a small bowl, whisk together 2 1/2 Tbsp soy sauce, 1 1/2 Tbsp honey (or brown sugar), 1 Tbsp vinegar, 1–2 tsp chili garlic sauce, and 2 Tbsp lime juice. Set aside.
3. Crisp the pork belly (stove): Place a large nonstick or cast-iron skillet over medium heat. Add pork belly in a single layer (add 1 tsp neutral oil only if your pan is dry). Cook 12–16 minutes, turning every few minutes, until deeply browned and crisp on multiple sides and a good amount of fat has rendered.
4. Drain carefully: Spoon off excess rendered fat, leaving about 1–2 Tbsp in the pan (save the rest for roasting potatoes another day).
5. Glaze: Reduce heat to low. Add the whisked glaze to the skillet with the crisped pork belly. Toss constantly 1–2 minutes until the glaze bubbles and clings. If it gets too sticky, splash in 1–3 Tbsp water to loosen. Turn off heat; stir in 1/2 tsp toasted sesame oil if using.
6. Quick garlicky radishes (side): In a second skillet (or after removing pork), heat 1 tsp of the reserved pork fat (or 1 tsp butter/oil) over medium-high. Add halved radishes, cut-side down, and cook 3–4 minutes to get color. Add 2 Tbsp water, cover, and steam 3 minutes until just tender-crisp. Uncover, add 1 minced garlic clove (use 1 of your 2 here if you prefer), sauté 30 seconds, then season with a pinch of salt and squeeze of lime.
7. Assemble: Spoon glazed pork into lettuce leaves. Top with thin-sliced onion (optional) and extra lime. Serve with the warm garlicky radishes on the side.

Ingredients

• Certified Angus Beef Choice Chuck Steak (1 Steak) 1 lb steak $12.99 per 1 lb
• Kroger® Whole Baby Bella Mushrooms (or sliced) 8 oz, sliced $3.69 per 8 oz
• Organic Green Chard 1 bunch, stems sliced, leaves torn $3.49 each
• Jumbo Yellow Onion 1/2 onion, thinly sliced $1.29/lb (sale)
• Fresh Large Ruby Red Grapefruit (or Organic Red Pink Grapefruit) 1 grapefruit (2 Tbsp juice + a few supremes/segments optional) $2.49–$3.29 each
• Garlic 2 cloves, minced $1.50 each
• Dijon mustard 1 1/2 tsp (not provided)
• Olive oil 1 1/2 Tbsp, divided (not provided)
• Butter (optional for richness) 1 Tbsp (not provided)
• Salt & black pepper to taste (not provided)
• Water 2–4 Tbsp as needed (not provided)

Instructions

1. Prep: Pat 1 lb chuck steak very dry. Season both sides with 1 tsp kosher salt (or 3/4 tsp fine salt) and 1/2 tsp black pepper. Slice 8 oz mushrooms. Thinly slice 1/2 onion. Mince 2 garlic cloves. Separate chard stems from leaves; slice stems thin and tear leaves. Juice grapefruit to get 2 Tbsp juice (reserve a few segments if you want).
2. Sear steak (stove): Heat a heavy skillet over medium-high for 2 minutes. Add 1 Tbsp olive oil. Sear steak 4–5 minutes per side (for medium-rare to medium depending on thickness). Transfer to a plate and rest 10 minutes.
3. Cook mushrooms + onion: In the same skillet, reduce heat to medium. Add 1 Tbsp butter (or 1 tsp olive oil). Add sliced onion and cook 3 minutes. Add mushrooms and cook 6–8 minutes, stirring, until browned and their liquid evaporates. Season with a pinch of salt and pepper.
4. Add chard: Add sliced chard stems and cook 2 minutes. Add torn chard leaves plus 2 Tbsp water, cover 1 minute to wilt, then uncover and toss 1–2 minutes until tender. Add half the minced garlic (1 clove) and cook 30 seconds.
5. Grapefruit pan dressing: In a small bowl whisk 2 Tbsp grapefruit juice, 1 1/2 tsp Dijon, 1/2 Tbsp olive oil, remaining minced garlic (1 clove), and a pinch of salt. If the pan is very dry, splash in 1–2 Tbsp water, then pour dressing into the skillet and toss quickly 15–20 seconds to coat the veg.
6. Slice steak: Slice rested chuck steak thinly across the grain.
7. Serve: Pile warm mushroom-chard salad onto plates, top with sliced steak, and add grapefruit segments if using. Taste and adjust with extra salt/pepper.