Careme Recipes

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack 1 lb 2.79
• Bok Choy 1 lb 2.77
• Kroger® Sliced White Mushrooms 8 oz 2.00
• Kroger® Tri-Color Bell Peppers 1/2 package, about 3 peppers 3.99
• Organic Ginger Root 2-inch piece 3.77
• Garlic 3 cloves 0.69
• Jumbo Yellow Onions 1/2 lb 0.99
• Kroger® Yellow Onion 3 lb Bag optional substitute if needed 2.29
• rice 1 cup uncooked
• soy sauce 3 tablespoons
• rice vinegar 1 tablespoon
• honey or brown sugar 2 teaspoons
• cornstarch 2 teaspoons
• neutral oil 2 tablespoons
• red pepper flakes pinch, optional
• Chateau Ste. Michelle Dry Riesling Washington White Wine 1 bottle (750 ml) 7.99

Instructions

1. Start the rice first. Rinse 1 cup uncooked rice and cook it on the stove according to package directions so it is ready when the stir-fry finishes.
2. Prep everything before cooking. Slice 1 lb chicken thighs into bite-size strips. Separate the 1 lb bok choy stems from the leaves; slice the stems and roughly chop the leaves. Slice 8 oz mushrooms. Thinly slice 1/2 lb onion. Slice about 3 tri-color bell peppers into thin strips. Peel and finely grate a 2-inch piece of ginger. Mince 3 garlic cloves.
3. In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey or brown sugar, 2 teaspoons cornstarch, 1/3 cup water, and a pinch of red pepper flakes if using.
4. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the sliced 1 lb chicken thighs, season lightly with black pepper, and stir-fry 5 to 6 minutes until browned and cooked through. Transfer to a plate.
5. Add the remaining 1 tablespoon neutral oil to the pan. Stir-fry the 1/2 lb sliced onion, the bok choy stems, and the sliced bell peppers for 3 minutes. Add the 8 oz sliced mushrooms and cook 2 to 3 minutes more until the mushrooms give up their moisture and the vegetables stay a little crisp.
6. Add the grated ginger and 3 minced garlic cloves and cook for 30 seconds until fragrant. Return the cooked chicken to the pan along with the bok choy leaves.
7. Pour in the soy-ginger sauce and toss continuously for 1 to 2 minutes until the sauce turns glossy and lightly coats the chicken and vegetables.
8. To plate, mound the hot rice in shallow bowls. Spoon the chicken stir-fry over and slightly to one side so the white rice, green bok choy, and red-yellow peppers all show. Finish with extra black pepper or a few sliced green onions if you have them.

Ingredients

• Simple Truth® Natural Lamb Loin Chops 1 lb 15.99
• Carrots 1 lb 1.29
• Parsnips Bulk 1/2 lb 2.99
• Jumbo Yellow Onions 1/4 lb 0.99
• Garlic 3 cloves 0.69
• Simple Truth Organic® Rosemary 1 teaspoon chopped 2.49
• Fresh Organic Lemon - Each 1/2 lemon 1.29
• olive oil 2 tablespoons
• butter 1 tablespoon
• salt to taste
• black pepper to taste

Instructions

1. Heat oven to 425°F. Peel the carrots and parsnips and cut into long batons. Thinly slice the onion and mince the garlic.
2. Toss the carrots, parsnips, and onion with 1 tablespoon olive oil, salt, and pepper. Roast on a sheet pan for 30 to 35 minutes, turning once, until caramelized and tender.
3. Meanwhile, season the lamb loin chops with salt, pepper, and half the chopped rosemary.
4. Heat the remaining olive oil in a skillet over medium-high heat. Sear the lamb chops 3 to 4 minutes per side for medium-rare, depending on thickness. Transfer to a plate to rest.
5. Lower the heat to medium. Add the garlic, remaining rosemary, butter, and a small squeeze of lemon juice to the skillet. Spoon the aromatic butter over the lamb for 30 seconds.
6. Plate the roasted carrots and parsnips in a loose pile, lean the lamb chops against them, and drizzle the rosemary-garlic butter over the top.

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off 12 oz 6.99
• Kroger® Gold Potatoes 3/4 lb 4.99
• Carrots 1/2 lb 1.29
• Jumbo Yellow Onions 1/2 lb 0.99
• Kroger® Tri-Color Bell Peppers 2 peppers 3.99
• Garlic 3 cloves 0.69
• Organic Ginger Root 1 2-inch piece 3.77
• Thai yellow curry paste or powder 2 tablespoons paste or 1 tablespoon powder
• coconut milk 1 can, 13 to 14 oz
• fish sauce or soy sauce 1 teaspoon
• brown sugar 1 teaspoon
• neutral oil 1 tablespoon
• rice for serving
• cilantro optional garnish 1.69
• Chateau Ste. Michelle Dry Riesling Washington White Wine 1 bottle (750 ml) 7.99

Instructions

1. Peel and cut 3/4 lb gold potatoes into small 1/2-inch chunks. Slice 1/2 lb onion, 1/2 lb carrots, and 2 bell peppers. Mince 3 garlic cloves and grate the ginger. Pat the 12 oz shrimp dry.
2. Par-cook the potatoes in simmering salted water for 8 minutes, then drain.
3. Heat 1 tablespoon oil in a deep skillet over medium heat. Cook the onion and carrots 4 minutes. Add the bell peppers and drained potatoes and cook 2 minutes more.
4. Add the ginger, garlic, and yellow curry paste or powder. Stir 1 minute until fragrant.
5. Pour in the coconut milk and 1/2 cup water. Add 1 teaspoon fish sauce or soy sauce and 1 teaspoon brown sugar. Simmer 5 minutes until the vegetables are tender.
6. Add the shrimp and simmer 3 to 4 minutes until just cooked through.
7. Serve over rice and top with cilantro if using.