Careme Recipes

Ingredients

• Boneless Skinless Fresh Chicken Thighs ~1 lb (about 3–4 thighs) $4.49/lb
• Organic Butternut Squash ~1 lb (about 3 cups peeled cubes) or 1 small squash $1.99/lb
• Organic Kale 6–8 oz (about 4 packed cups chopped) $2.79/lb
• Organic Jumbo Yellow Onions 1 small onion, sliced $1.49/lb
• Organic Ginger Root 1 Tbsp, grated $3.99/lb
• Simple Truth Organic® Garlic Bulbs (optional) 2 cloves, minced $1.99/3 ct
• Pantry: soy sauce 2 1/2 Tbsp
• Pantry: honey or brown sugar 1 1/2 Tbsp
• Pantry: rice vinegar or apple cider vinegar 1 Tbsp
• Pantry: neutral oil (avocado/canola/veg) 2 Tbsp
• Pantry: salt, black pepper, red pepper flakes (optional) to taste

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan with foil (easy cleanup). Peel and cube squash (or buy pre-cut if you have it). Slice onion. Chop kale (remove tough stems). Grate ginger; mince garlic.
2. Roast veg: Toss squash and onion with 1 Tbsp oil, a pinch of salt and pepper. Spread on the sheet pan and roast 15 minutes.
3. Make glaze: In a small bowl, mix soy sauce, honey, vinegar, ginger, and garlic. (Add a pinch of red pepper flakes if you like heat.)
4. Roast chicken: Pat thighs dry; season lightly with pepper (go easy on salt—glaze is salty). Push squash/onions to one side, add chicken to the other side. Spoon half the glaze over chicken. Roast 15 minutes.
5. Glaze again + finish: Flip chicken, spoon on remaining glaze. Roast 8–12 minutes more until chicken is cooked through (165°F) and glossy. If you want extra char, broil 1–2 minutes at the end (watch closely).
6. Sauté kale (stove): While chicken finishes, heat 1 Tbsp oil in a skillet over medium-high. Add kale with a splash of water, pinch of salt, and toss 3–5 minutes until tender and bright. Add a tiny splash of vinegar to perk it up.
7. Serve: Plate kale, top with chicken, and add roasted squash/onions on the side. Spoon any pan glaze over everything.

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off 1 package (12 oz) $5.99 (sale) / 12 oz
• Broccoli Crown ~1 lb (or 1 large crown), cut into florets $2.19/lb
• Organic Yukon Gold Potatoes ~1 lb (about 2 medium), quartered $3.99/3 lb
• Organic Jumbo Yellow Onions (optional) 1/2 small onion, thin-sliced (optional) $1.49/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $1.99/3 ct
• Pantry: lemon (or bottled lemon juice) 1 lemon (zest + 2 Tbsp juice)
• Pantry: olive oil 2–3 Tbsp
• Pantry: butter (optional but great) 1 Tbsp
• Pantry: paprika or chili flakes (optional) 1/2 tsp
• Pantry: salt & black pepper to taste

Instructions

1. Prep: Thaw shrimp if needed, then pat very dry. Cut broccoli into bite-size florets. Quarter potatoes. Mince garlic; zest and juice lemon.
2. Cook potatoes (stove): Put potatoes in a pot, cover with cold salted water. Boil 12–15 minutes until very tender. Drain well, return to pot, smash with 1 Tbsp olive oil (and 1 Tbsp butter if using). Season with salt/pepper; cover to keep warm.
3. Blister broccoli (stove): Heat a large skillet over medium-high with 1 Tbsp olive oil. Add broccoli (and sliced onion if using), season with salt/pepper. Cook 6–8 minutes, stirring occasionally, until browned in spots and crisp-tender. Transfer to a bowl.
4. Sauté shrimp: In the same skillet, add 1 Tbsp olive oil. Add shrimp in one layer, season with pepper and paprika/chili flakes. Cook 1–2 minutes per side until just pink and opaque.
5. Make quick pan sauce: Lower heat to medium. Add garlic and stir 20–30 seconds. Add lemon juice plus 2–3 Tbsp water; scrape up browned bits. Add lemon zest and a small pinch of salt if needed.
6. Toss + serve: Return broccoli to skillet and toss to coat. Serve shrimp and broccoli over smashed potatoes, spooning the lemon-garlic sauce over the top.

Ingredients

• Kroger® Hardwood Smoked Polska Kielbasa Sausage Pork and Beef Link 14 OZ 1 package (14 oz), sliced into coins $3.39
• Organic Green Cabbage ~1 lb (about 1/2 medium cabbage), thin-sliced $1.69/lb
• Simple Truth Organic® Cut and Peeled Baby Carrots Bag 1/2 lb (about 2 cups) OR slice whole carrots $1.99/1 lb
• Private Selection® Peruvian Gold Sweet Onion 3 lb Bag (or any onion) 1 small onion, sliced $3.79/3 lb
• Pantry: oil or butter 1 Tbsp
• Pantry: Dijon or whole-grain mustard 1 Tbsp
• Pantry: apple cider vinegar 1 Tbsp
• Pantry: caraway seeds (optional) 1/2 tsp
• Pantry: salt & black pepper to taste
• Optional: Kroger® Fuji Apples – 3 Pound Bag 1 apple, thin-sliced (optional, great in the skillet) $3.99/3 lb

Instructions

1. Prep: Slice kielbasa into coins. Thin-slice cabbage and onion. If using whole carrots, slice on a bias into thin coins. Optional: thin-slice 1 apple.
2. Brown sausage (stove): Heat a large skillet over medium-high. Add kielbasa and cook 4–5 minutes until browned. Transfer to a plate (leave the fat in the pan).
3. Sauté aromatics: Add onion (and apple if using) to the skillet with 1 Tbsp oil/butter if the pan looks dry. Cook 3–4 minutes until softened.
4. Cook cabbage + carrots: Add cabbage and carrots, season with pepper and a small pinch of salt. Add caraway if using. Stir, then cover and cook 8–10 minutes, stirring once or twice, until cabbage is tender and slightly sweet.
5. Deglaze + season: Uncover, add vinegar and mustard plus 2 Tbsp water. Stir and scrape up browned bits. Simmer 1 minute.
6. Finish: Return kielbasa to the skillet and warm through 2 minutes. Taste and adjust—often it needs more pepper and a tiny splash more vinegar, not more salt.
7. Serve: Bowl it up as-is (it’s a full one-pan meal). If you want a starch side, serve with crusty bread or boiled potatoes.