Careme Recipes

Ingredients

• Boneless skinless chicken thighs 1 lb $4.49
• Bok choy 1 lb, ends trimmed, leaves separated, larger leaves sliced $2.49
• Kroger® Snow Peas 8 oz, strings removed if needed $3.89
• Fresh Yellow Bell Pepper 1, thinly sliced $1.67
• Ginger Root 1 tablespoon, finely grated $4.99
• Kroger® Whole Garlic Bulbs 3 cloves, minced $2.49
• Simple Truth Organic® Thai Basil Container 1/2 package, leaves torn $2.79
• Green Onions 2 stalks, sliced on a bias $1.50
• Pantry soy sauce 3 tablespoons
• Pantry oyster sauce 1 tablespoon
• Pantry brown sugar or honey 2 teaspoons
• Pantry rice vinegar 2 teaspoons
• Pantry neutral oil 2 tablespoons, divided
• Pantry jasmine rice 1 cup dry
• Pantry red pepper flakes pinch, optional
• Pantry kosher salt to taste
• Pantry black pepper to taste
• Chateau Ste. Michelle Dry Riesling Washington White Wine 1 bottle (750 ml) $8.99

Instructions

1. Start the rice first. Rinse 1 cup dry jasmine rice, then cook it with water according to package directions so it is ready when the stir-fry finishes.
2. Prep everything before cooking. Slice 1 lb boneless skinless chicken thighs into bite-size pieces. Trim 1 lb bok choy and separate the leaves; slice any large leaves into wide strips. Thinly slice 1 yellow bell pepper. Trim 8 oz snow peas. Grate 1 tablespoon ginger, mince 3 cloves garlic, tear 1/2 package Thai basil leaves, and slice 2 green onions on a bias.
3. In a small bowl, stir together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 2 teaspoons brown sugar or honey, 2 teaspoons rice vinegar, 2 tablespoons water, and a pinch of red pepper flakes if using.
4. Heat a large skillet or wok over high heat. Add 1 tablespoon neutral oil. Add the sliced 1 lb chicken thighs, season lightly with kosher salt and black pepper, and stir-fry for 5 to 6 minutes until browned and just cooked through. Transfer the chicken to a plate.
5. Return the skillet to high heat and add the remaining 1 tablespoon neutral oil. Add the 1 tablespoon grated ginger and 3 cloves minced garlic and stir for 20 seconds until fragrant.
6. Add the sliced yellow bell pepper and 8 oz snow peas. Stir-fry for 2 minutes. Add the bok choy stems first and cook 1 minute, then add the leafy parts and cook 1 to 2 minutes more until crisp-tender and glossy.
7. Return the chicken and any juices to the skillet. Pour in the sauce and toss for 1 to 2 minutes until the sauce lightly coats the chicken and vegetables. Fold in the torn Thai basil and most of the sliced green onions.
8. Taste and adjust with a little more soy sauce or vinegar if needed. The finished stir-fry should be shiny, saucy, and still vibrant green.
9. Spoon the jasmine rice into shallow bowls. Pile the chicken stir-fry over the rice, keeping the vegetables high for a restaurant-style look. Scatter the remaining green onions on top so the dish looks fresh and lively.
10. If you’d like wine, go with Riesling for a touch of sweetness against the savory sauce, or Sauvignon Blanc for a brighter, more herbal match.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99
• Yukon Gold Potatoes 1 lb, cut into 1-inch chunks $1.49
• Private Selection™ Fresh Petite Cherry Snacking Tomatoes 10 oz $3.99
• Greenhouse Grown Fresh Tri-Color Peppers - Big Deal! 2 peppers, sliced $6.00
• Jumbo Yellow Onions 1/2 lb, thinly sliced $1.49
• Kroger® Whole Garlic Bulbs 3 cloves, thinly sliced $2.49
• Parsley 2 tablespoons, chopped $1.69
• Simple Truth Organic® Fresh Lemons Bag 1/2 lemon, for 1 tablespoon juice and a little zest $6.99
• Pantry olives 1/3 cup, pitted
• Pantry olive oil 2 1/2 tablespoons, divided
• Pantry dried oregano 1 teaspoon
• Pantry smoked paprika 1/2 teaspoon
• Pantry kosher salt to taste
• Pantry black pepper to taste
• Erath Pinot Noir Oregon Red Wine 1 bottle (750 ml) $14.99

Instructions

1. Heat the oven to 425°F. Place 1 lb Yukon Gold potatoes cut into 1-inch chunks on a sheet pan. Toss with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and black pepper. Spread them cut-side down and roast for 30 to 35 minutes, turning once, until browned and crisp at the edges.
2. While the potatoes roast, pat dry the 1 lb pork tenderloin. Trim any silver skin, then cut the tenderloin into 4 thick medallions. Season the pork on all sides with kosher salt, black pepper, 1 teaspoon dried oregano, and 1/2 teaspoon smoked paprika.
3. Thinly slice 1/2 lb jumbo yellow onions, slice 2 tri-color peppers into strips, halve the 10 oz cherry tomatoes, thinly slice 3 cloves garlic, chop 2 tablespoons parsley, and zest then juice 1/2 lemon to get about 1 tablespoon juice.
4. Heat a large oven-safe skillet or sauté pan over medium-high heat. Add 1 tablespoon olive oil. Sear the pork medallions for 2 minutes per side until well browned but not fully cooked through. Transfer the pork to a plate.
5. Reduce the heat to medium. Add the remaining 1 1/2 tablespoons olive oil to the same pan, then add the sliced onions and peppers with a pinch of salt. Cook for 5 to 6 minutes, stirring, until softened and lightly caramelized at the edges.
6. Add the sliced garlic and cook 30 seconds. Add the halved cherry tomatoes and cook 3 minutes until they begin to slump and release juices. Stir in 1/3 cup pitted olives, the lemon zest, and 1 tablespoon lemon juice.
7. Nestle the seared pork medallions and any juices back into the skillet. Spoon some of the tomato-pepper mixture over the pork. Lower the heat and simmer gently for 5 to 7 minutes, turning once, until the pork reaches doneness and the vegetables become jammy but not dry.
8. Turn off the heat and sprinkle in the chopped parsley. Let the pork rest in the pan for 3 minutes so the juices stay inside.
9. To plate, spoon a bed of the tomato-pepper braise slightly off-center on each plate. Lean 2 pork medallions per plate against the vegetables and arrange the roasted potatoes to the side for contrast in texture. Finish with a little extra parsley and a crack of black pepper.
10. Try Pinot Noir if you want a lighter red that won’t overpower the pork, or Grenache for a juicier, fruit-forward pairing that plays well with tomatoes and peppers.

Ingredients

• Kroger® Wild Caught Sea Scallops Frozen 16 oz, thawed and patted very dry $19.99
• Cauliflower 1 lb, cut into florets $2.99
• Broccolini 1 bunch, trimmed $4.49
• Kroger® Whole Garlic Bulbs 3 cloves, divided; 2 smashed, 1 finely minced $2.49
• Parsley 2 tablespoons, finely chopped $1.69
• Simple Truth Organic® Fresh Lemons Bag 1/2 lemon, for 1 tablespoon juice plus wedges $6.99
• Simple Truth® Cold Deli Fresh Pulled Roasted Chicken 1/3 cup chicken broth or substitute pantry broth/water $11.99
• Pantry unsalted butter 4 tablespoons, divided
• Pantry olive oil 1 tablespoon
• Pantry milk or plain Greek yogurt 2 tablespoons
• Pantry kosher salt to taste
• Pantry black pepper to taste
• Chateau Ste. Michelle Chardonnay Washington White Wine 1 bottle (750 ml) $7.97

Instructions

1. If the 16 oz sea scallops are frozen, thaw them fully first, then pat them extremely dry with paper towels. Remove any side muscles. Keep them chilled while you prepare the rest.
2. Bring a medium pot of salted water to a boil. Add 1 lb cauliflower florets and 2 smashed garlic cloves. Boil for 10 to 12 minutes until the cauliflower is very tender.
3. While the cauliflower cooks, trim 1 bunch broccolini. Toss the broccolini with 1 tablespoon olive oil, kosher salt, and black pepper. Heat a grill pan or large skillet over medium-high heat and cook the broccolini for 6 to 8 minutes, turning occasionally, until charred in spots and just tender. Transfer to a warm plate.
4. Drain the cooked cauliflower and smashed garlic very well. Return them to the hot pot for 30 seconds to steam off excess moisture. Add 1 tablespoon butter, 2 tablespoons milk or plain Greek yogurt, 1/3 cup chicken broth or water as needed, 1/2 teaspoon kosher salt, and black pepper. Mash or blend until smooth and silky. Cover and keep warm.
5. Season the 16 oz dry scallops with kosher salt and black pepper on both sides. Heat a large skillet over medium-high heat until very hot. Add 1 tablespoon butter and let it foam.
6. Place the scallops in the skillet with space between them. Sear without moving for 2 to 3 minutes until a deep golden crust forms. Flip and cook 1 to 2 minutes more, just until the centers are translucent to opaque. Transfer the scallops to a warm plate.
7. Lower the heat to medium. In the same skillet, add the remaining 2 tablespoons butter. When it turns light brown and smells nutty, add the 1 finely minced garlic clove and stir for 15 seconds. Add 1 tablespoon lemon juice and 2 tablespoons chopped parsley, swirling the pan to make a quick brown butter sauce.
8. Taste the sauce and add a pinch of salt if needed. The sauce should be bright, buttery, and loose enough to spoon.
9. To plate, spread a swoosh of cauliflower mash on each plate. Arrange the broccolini alongside it, then set 4 scallops per plate on top of the mash. Spoon the lemon-parsley brown butter over and around the scallops. Serve with lemon wedges for extra brightness.
10. For wine, Chardonnay is a classic with browned butter and sweet scallops, while Champagne brings acidity and lift that makes the whole plate feel elegant.