Careme Recipes

Ingredients

• Simple Truth® Naturalˆ Boneless & Skinless Fresh Chicken Thighs 1 lb $4.49
• Carrots 1 lb, peeled and cut on a bias into 2-inch pieces $1.69
• Organic Kale 1/2 lb, stems removed and leaves roughly chopped $2.99
• Private Selection™ Petite Medley Fresh Snacking Tomatoes 1/2 package (about 5 oz) $3.50
• Kroger® Fresh Lemons Bag 1 lemon, zested and juiced $4.99
• Garlic 3 cloves, minced $1.50
• Jumbo Yellow Onions 1/2 lb, thinly sliced $1.49
• Organic Italian Parsley 2 tablespoons, chopped $2.49
• Olive oil 2 1/2 tablespoons
• Dijon mustard 1 teaspoon
• Kosher salt 1 teaspoon, divided
• Black pepper 1/2 teaspoon, divided
• Red pepper flakes pinch, optional

Instructions

1. Preheat the oven to 425°F. Pat dry 1 pound boneless skinless chicken thighs. On a plate, season the 1 pound chicken thighs with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
2. Peel and cut 1 pound carrots on a sharp bias into 2-inch pieces. On a sheet pan, toss the 1 pound cut carrots with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and a pinch of black pepper. Spread them in a single layer.
3. In a small bowl, mix 1 tablespoon olive oil, the zest of 1 lemon, 1 tablespoon lemon juice from the same lemon, 3 minced garlic cloves, 1 teaspoon Dijon mustard, and 1 tablespoon chopped parsley. Rub this mixture all over the 1 pound seasoned chicken thighs.
4. Arrange the coated chicken thighs on the same sheet pan beside the carrots, leaving space so the chicken roasts instead of steams. Roast at 425°F for 22 to 26 minutes, flipping the carrots once halfway through, until the chicken is browned and cooked through and the carrots are tender with caramelized edges.
5. While the chicken and carrots roast, remove stems from 1/2 pound kale and roughly chop the leaves. Halve about 5 ounces petite medley tomatoes. Thinly slice 1/2 pound yellow onion.
6. Heat 1/2 tablespoon olive oil in a large skillet over medium heat. Add the 1/2 pound sliced yellow onion with a pinch of salt and cook 4 to 5 minutes until softened and lightly golden. Add the remaining 1 minced garlic clove if desired from pantry, or simply proceed with the onions as they are.
7. Add the 1/2 pound chopped kale to the skillet with 2 tablespoons water, the remaining 1/4 teaspoon kosher salt, and the remaining 1/4 teaspoon black pepper. Cook 3 to 4 minutes, tossing, until the kale is wilted but still bright. Add the 5 ounces halved tomatoes and a pinch of red pepper flakes if using, and cook 1 to 2 minutes just until the tomatoes soften and turn glossy.
8. Taste the kale mixture and brighten with another small squeeze of lemon juice from the same lemon if desired. Fold in the remaining 1 tablespoon chopped parsley.
9. To plate, spoon the warm kale, onion, and tomato sauté into a loose bed on each plate. Slice the roasted chicken thighs on the diagonal and fan them slightly over the greens. Nestle the roasted carrots to the side for height and color. Finish with any pan juices from the sheet pan and a final light sprinkle of parsley.

Ingredients

• Shrimp Raw White P&D Large 31/40 Count (Farm Raised Previously Frozen) 1 lb, thawed if needed and patted dry $7.99
• Organic Baby Bok Choy 1 lb, split lengthwise and rinsed well $3.99
• Kroger® Sliced Baby Bella Mushrooms 1/2 package (about 4 oz) $3.99
• Private Selection® Seedless Sweet Peppers - 1 LB Bag 1/2 lb, thinly sliced $3.50
• Ginger Root 1 tablespoon, finely grated $4.99
• Garlic 3 cloves, minced $1.50
• Green Onions 2, sliced thin with greens separated $1.50
• Kroger® Fresh Lemons Bag 1/2 lemon, cut into wedges for finishing $4.99
• Long-grain rice 1 cup dry
• Soy sauce 2 tablespoons
• Honey or brown sugar 1 teaspoon
• Rice vinegar 1 tablespoon
• Neutral oil 2 tablespoons
• Sesame oil 1 teaspoon, optional
• Black pepper 1/4 teaspoon
• Crushed red pepper pinch, optional

Instructions

1. Cook 1 cup dry long-grain rice according to package directions. Fluff it when done and keep warm for serving 2 people.
2. Pat dry 1 pound raw peeled and deveined shrimp. In a bowl, toss the 1 pound shrimp with 1 tablespoon soy sauce, 1 tablespoon finely grated ginger, 2 minced garlic cloves, 1 teaspoon honey or brown sugar, and 1/4 teaspoon black pepper. Let it stand while you prep the vegetables.
3. Split 1 pound baby bok choy lengthwise and rinse thoroughly between the layers. Thinly slice 1/2 pound sweet peppers. Slice 4 ounces baby bella mushrooms. Thinly slice 2 green onions, keeping the white and green parts separate.
4. In a small cup, stir together the remaining 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 2 tablespoons water, the remaining 1 minced garlic clove, and a pinch of crushed red pepper if using.
5. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the 1 pound split baby bok choy cut side down and sear 2 minutes. Turn, add a splash of water, and cook 1 more minute until just crisp-tender. Remove to a plate.
6. Add the remaining 1 tablespoon neutral oil to the skillet. Add the sliced white parts of the 2 green onions, the 1/2 pound sliced sweet peppers, and the 4 ounces sliced mushrooms. Stir-fry 3 to 4 minutes until the peppers are bright and the mushrooms lose their raw look but still keep structure.
7. Push the vegetables to the side. Add the 1 pound marinated shrimp in a single layer. Cook 1 minute on the first side, then toss and cook 1 to 2 minutes more until the shrimp turn pink and curl. Return the bok choy to the pan.
8. Pour in the soy-vinegar sauce and toss everything for 30 to 60 seconds until lightly glazed. Drizzle in 1 teaspoon sesame oil if using. Taste and adjust with a squeeze of 1/2 lemon.
9. To plate, mound the warm rice in shallow bowls. Lean the bok choy against the rice, spoon the shrimp, peppers, and mushrooms over and around it, and finish with the green tops of the sliced onions. Serve with extra lemon wedges on the side for a bright final squeeze.

Ingredients

• Salmon Sockeye Fillet (Wild Caught Frozen) 1 lb, thawed if needed and cut into 2 portions $13.99
• Private Selection® Petite Fingerling Gourmet Potatoes 1.5 lb, halved lengthwise $3.99
• Kroger® Sliced Baby Bella Mushrooms 1 package (8 oz) $3.99
• Private Selection® Petite Grape Snacking Tomatoes 1 package (10 oz) $3.50
• Shallots 1 small shallot, finely sliced $4.49
• Garlic 2 cloves, minced $1.50
• Organic Italian Parsley 2 tablespoons, chopped $2.49
• Kroger® Fresh Lemons Bag 1 lemon, half sliced and half juiced $4.99
• Olive oil 2 1/2 tablespoons
• Dried oregano 1/2 teaspoon
• Kosher salt 1 teaspoon, divided
• Black pepper 1/2 teaspoon, divided

Instructions

1. Preheat the oven to 425°F. Line a sheet pan or lightly oil it. Halve 1.5 pounds fingerling potatoes lengthwise. Toss the 1.5 pounds halved fingerlings with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried oregano. Arrange cut side down and roast for 15 minutes.
2. While the potatoes begin roasting, pat dry the 1 pound sockeye salmon and cut it into 2 even portions. Season the 2 salmon portions with 1/4 teaspoon kosher salt, the remaining 1/4 teaspoon black pepper, and 1 teaspoon lemon juice.
3. Slice 1 small shallot finely, mince 2 garlic cloves, halve the 10 ounces grape tomatoes, and measure 8 ounces sliced baby bella mushrooms. Chop 2 tablespoons parsley. Slice half of 1 lemon into thin rounds.
4. After the potatoes have roasted 15 minutes, remove the pan, turn the potatoes, and make room for the salmon. Add the 2 salmon portions to the pan. Drape the lemon slices over the salmon and return the sheet pan to the oven for 10 to 12 minutes, until the salmon is just cooked and the potatoes are crisp and golden.
5. While the salmon and potatoes finish, heat 1 1/2 tablespoons olive oil in a skillet over medium heat. Add the sliced shallot and cook 1 to 2 minutes until softened. Add the 2 minced garlic cloves and stir 30 seconds until fragrant.
6. Add the 8 ounces sliced baby bella mushrooms to the skillet with a pinch of salt. Cook 4 to 5 minutes until the mushrooms give up their moisture and start to brown at the edges. Add the 10 ounces halved grape tomatoes and cook 3 to 4 minutes until they slump slightly and create a light, juicy sauce.
7. Stir 1 tablespoon lemon juice into the mushroom-tomato mixture and fold in 1 tablespoon chopped parsley. Taste and adjust seasoning with a little more salt or pepper if needed.
8. To plate, spoon the warm mushroom and tomato mixture in a wide stripe across each plate. Set a salmon portion partly over the ragout so the crisp top stays visible. Pile the roasted fingerling potatoes to one side for height and texture. Finish with the remaining 1 tablespoon chopped parsley and any lemony juices from the sheet pan.