Careme Recipes

Ingredients

• Simple Truth Boneless Skinless Chicken Thighs 1 lb $4.49
• Private Selection Petite Gold Gourmet Potatoes 1.5 lb $3.99
• Kale Lettuce Bunch 1 bunch $2.49
• Kroger Fresh Lemons Bag 1 lemon from 2 lb bag $4.99
• Simple Truth Organic Garlic Bulbs 3 cloves $2.79
• Simple Truth Organic Rosemary 1 teaspoon chopped $2.79
• Simple Truth Organic Thyme 1 teaspoon chopped $2.79
• Pantry olive oil 2 1/2 tablespoons
• Pantry kosher salt to taste
• Pantry black pepper to taste
• Pantry crushed red pepper flakes optional pinch

Instructions

1. Preheat the oven to 425°F. Pat 1 pound boneless skinless chicken thighs dry and place them on a plate. Halve any large potatoes from 1.5 pounds petite gold potatoes so they are bite-size. Strip the leaves from 1 bunch kale and tear them into large pieces, discarding the toughest stems. Mince 3 garlic cloves. Finely chop 1 teaspoon rosemary and 1 teaspoon thyme. Cut 1 lemon in half.
2. Toss the 1.5 pounds petite gold potatoes with 1 tablespoon olive oil, half of the minced garlic, half of the chopped rosemary, half of the chopped thyme, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper on a sheet pan. Roast the potatoes for 15 minutes.
3. While the potatoes begin roasting, season the 1 pound chicken thighs with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. In a bowl, combine 1 tablespoon olive oil, the remaining garlic, the remaining rosemary, the remaining thyme, and 1 tablespoon lemon juice. Rub this mixture over the chicken thighs.
4. Pull the sheet pan from the oven, push the potatoes to one side, and arrange the seasoned chicken thighs on the other side in a single layer. Return the pan to the oven and roast for 16 to 18 minutes, until the chicken is cooked through and lightly browned and the potatoes are tender.
5. When the chicken and potatoes are nearly done, heat 1/2 tablespoon olive oil in a large skillet over medium heat. Add the torn kale from 1 bunch, a pinch of salt, a pinch of black pepper, and an optional pinch of red pepper flakes. Add 2 tablespoons water, cover for 1 minute to steam, then uncover and sauté 2 to 3 minutes until just wilted but still vibrant green.
6. Remove the sheet pan from the oven. Squeeze a little more lemon over the chicken and potatoes. Lightly smash some of the potatoes with the back of a spoon so they look rustic and catch the juices.
7. Plate by spooning the sautéed kale in a loose bed slightly off-center, nestling the roasted chicken thighs alongside, and piling the smashed potatoes partly under the chicken. Finish with a final drizzle of pan juices and a small lemon wedge on the side for a fresh restaurant-style look.

Ingredients

• Certified Angus Beef Boneless Flank Steak 1 lb $7.99
• Sweet Potato 1 lb $2.49
• Greenhouse Grown Fresh Tri-Color Peppers - Big Deal! 3 peppers $6.00
• Jumbo Yellow Onions 1/2 lb, 1 medium $1.49
• Fresh Jalapeno Peppers 1 pepper $1.79
• Fresh Organic Limes - Each 1 lime $1.29
• Simple Truth Organic Garlic Bulbs 2 cloves $2.79
• Organic Cilantro 2 tablespoons chopped $1.99
• Pantry olive oil 2 tablespoons
• Pantry chili powder 1 teaspoon
• Pantry ground cumin 1 teaspoon
• Pantry smoked paprika 1/2 teaspoon
• Pantry kosher salt to taste
• Pantry black pepper to taste

Instructions

1. Preheat the oven to 425°F. Peel 1 pound sweet potato and cut it into 3/4-inch cubes. Slice 3 tri-color peppers into strips. Slice 1 medium yellow onion into thin wedges. Mince 2 garlic cloves. Finely chop 1 jalapeno, removing seeds for less heat if desired. Chop 2 tablespoons cilantro. Cut 1 lime in half.
2. Toss the 1 pound cubed sweet potato with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon smoked paprika. Spread on a sheet pan and roast for 22 to 25 minutes, turning once, until browned at the edges and tender inside.
3. While the sweet potatoes roast, pat 1 pound flank steak dry. Season both sides with 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
4. Heat a large skillet or grill pan over medium-high heat with 1/2 tablespoon olive oil. Sear the seasoned flank steak for about 3 to 4 minutes per side for medium-rare to medium, depending on thickness. Transfer the steak to a cutting board and rest for 8 minutes.
5. In the same skillet, add the remaining 1/2 tablespoon olive oil, the sliced 3 peppers, the sliced 1 medium yellow onion, the minced 2 garlic cloves, and the chopped jalapeno. Season with a pinch of salt and sauté for 5 to 6 minutes until the vegetables are softened and a little charred at the edges. Squeeze in the juice of half the lime.
6. Slice the rested flank steak thinly against the grain. Toss any cutting board juices into the skillet with the peppers and onions, then briefly return the sliced steak to warm through for 30 seconds.
7. Plate by swooshing the roasted sweet potatoes on one side of each plate, piling the pepper-onion mixture next to them, and fanning the sliced steak over the top. Scatter with the 2 tablespoons chopped cilantro and serve with the remaining lime half cut into wedges for a fresh finish.

Ingredients

• Snow Crab Cluster Wild Caught 5/8 1 lb $12.99
• Fresh On the Vine Red Tomatoes by the Bunch 1 lb $2.99
• Organic Italian Parsley 1/4 cup chopped $2.49
• Kroger Fresh Lemons Bag 1 lemon from 2 lb bag $4.99
• Simple Truth Organic Garlic Bulbs 4 cloves $2.79
• Jumbo Yellow Onions 1/2 lb, 1 small onion $1.49
• Pantry spaghetti or linguine 6 ounces
• Pantry olive oil 2 tablespoons
• Pantry dry white wine 1/2 cup
• Pantry red pepper flakes 1/4 teaspoon
• Pantry kosher salt to taste
• Pantry black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil for the pasta. Meanwhile, finely dice 1 small yellow onion, mince 4 garlic cloves, chop 1/4 cup parsley, and dice 1 pound tomatoes. Zest 1 lemon and then cut it in half. If needed, crack the 1 pound snow crab cluster and pull out the meat in large flakes, checking for shell fragments.
2. Cook 6 ounces spaghetti or linguine in the boiling water until just shy of al dente. Reserve 1 cup pasta water, then drain.
3. While the pasta cooks, heat 2 tablespoons olive oil in a wide skillet over medium heat. Add the diced 1 small yellow onion with a pinch of salt and cook 3 to 4 minutes until softened. Add the 4 minced garlic cloves and 1/4 teaspoon red pepper flakes and cook 30 seconds until fragrant.
4. Add the diced 1 pound tomatoes and cook 5 to 7 minutes, stirring occasionally, until they slump and become saucy but still have some texture. Season with 1/2 teaspoon kosher salt and a few grinds of black pepper.
5. Pour in 1/2 cup dry white wine and simmer 2 to 3 minutes until slightly reduced. Add the crab meat from the 1 pound snow crab cluster and gently fold it into the sauce. Add 2 tablespoons lemon juice and half of the chopped parsley. Warm gently for 1 to 2 minutes; do not aggressively stir or the crab will shred too much.
6. Add the drained pasta to the skillet with a splash of reserved pasta water, tossing until the noodles are glossy and coated. Add more pasta water a little at a time if needed so the sauce lightly clings rather than looking dry.
7. Taste and adjust with more salt, black pepper, or lemon juice. Finish with the remaining chopped parsley and the lemon zest.
8. Plate by twirling the pasta into tall nests in shallow bowls. Spoon extra crab and tomato pieces over the top so the shellfish is visible and generous-looking. Finish with a final drizzle of olive oil and a small lemon wedge on the rim for brightness and a polished presentation.