Careme Recipes

Ingredients

• Kroger® Wild Caught Large Raw Gulf Shrimp P&D Tail Off (12 oz) 12 oz $7.00 (sale)
• Organic Baby Bok Choy 1 lb $3.99
• Organic Russet Potatoes 1 lb (about 2 medium) $2.29
• Organic Ginger Root 1-inch piece $5.99/lb
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs) 2 cloves $6.99/lb or $2.79/3 ct
• Simple Truth Organic® Thai Basil Container (optional but great) a few leaves $2.79
• Pantry: lime 1
• Pantry: chipotle powder or smoked paprika + pinch cayenne 1–2 tsp
• Pantry: honey or brown sugar 1 tsp
• Pantry: soy sauce 1 tbsp
• Pantry: neutral oil + olive oil as needed
• Pantry: salt + black pepper to taste

Instructions

1. Prep: Pat shrimp very dry. Halve bok choy lengthwise (keep cores intact). Cut potatoes into 3/4-inch cubes. Grate ginger; mince garlic. Chop Thai basil if using.
2. Marinate shrimp: In a bowl, mix 1 tbsp oil, zest/juice of 1/2 lime, 1 tbsp soy sauce, 1 tsp honey, 1–2 tsp chipotle (or smoked paprika + pinch cayenne), half the garlic, and a little ginger. Toss shrimp; let sit while potatoes cook (10–15 min).
3. Crispy skillet potatoes (stove): Heat a large skillet over medium-high with 1–2 tbsp oil. Add potatoes, salt, and pepper. Cook, stirring occasionally, until browned and tender, 15–20 min. If they brown too fast, lower heat and splash in 2 tbsp water, cover 2 min, then uncover to re-crisp. Remove to a plate and keep warm.
4. Char bok choy (grill): Preheat grill to medium-high. Brush bok choy with a little oil; season with salt and pepper. Grill cut-side down 2–3 min to char, flip and grill 1–2 min more until just tender. Move to a platter; squeeze a little lime over top.
5. Grill shrimp: Thread shrimp on skewers (or use a grill basket). Grill 1–2 min per side until pink and just cooked (don’t overdo).
6. Quick finishing drizzle: In a small bowl, mix remaining ginger/garlic with 1 tbsp olive oil and the juice of remaining 1/2 lime. Add chopped Thai basil if using.
7. Serve: Divide potatoes between plates, top with bok choy and shrimp. Spoon the lime-ginger drizzle over everything.

Ingredients

• Kroger® Mild Italian Style Pork Meatballs (16 oz) 12–16 oz (about 12 meatballs) $5.00 (sale)
• Organic Spaghetti Squash 1 medium (about 2–2.5 lb) $1.99/lb
• Simple Truth Organic® Whole Baby Bella Mushrooms (8 oz) 8 oz $4.49
• Simple Truth Organic® Roma Tomatoes (16 oz) OR Fresh Organic On-the-Vine Tomatoes 1 lb $3.99
• Organic Jumbo Yellow Onion 1/2 large onion $2.19/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves $2.79 (3 ct)
• Pantry: Italian seasoning or dried oregano 1 tsp
• Pantry: olive oil 2–3 tbsp
• Pantry: red pepper flakes (optional) pinch
• Pantry: salt + black pepper to taste
• Pantry: Parmesan (optional) for serving

Instructions

1. Prep: Heat oven to 425°F. Carefully halve spaghetti squash lengthwise; scoop seeds. Slice mushrooms. Dice onion. Mince garlic. Dice tomatoes (or crush by hand if very ripe).
2. Roast squash (oven): Rub cut sides with a little olive oil; season with salt and pepper. Place cut-side down on a sheet pan. Roast until tender, 30–40 min (a knife should slide in easily).
3. Start sauce + meatballs (stove): While squash roasts, heat 1–2 tbsp olive oil in a skillet over medium. Add onion and mushrooms; cook until mushrooms brown and onion softens, 8–10 min. Add garlic, oregano/Italian seasoning, and a pinch of chili flakes; cook 30 sec.
4. Simmer: Add tomatoes plus 1/4 cup water. Season with salt and pepper. Nestle meatballs into sauce, cover, and simmer gently until meatballs are hot through and sauce thickens, 10–12 min. Uncover last 2–3 min to reduce if needed.
5. Shred squash: Flip squash cut-side up to cool briefly, then rake with a fork to make strands. Season strands with a drizzle of olive oil, salt, and pepper.
6. Serve: Divide spaghetti squash between bowls, spoon meatballs and mushroom-tomato sauce over top. Finish with Parmesan if you like.

Ingredients

• Choice Flat Iron Beef Steak ~1 lb (or 10–12 oz if you prefer lighter) $11.99 (sale)
• Simple Truth Organic® Cut and Peeled Baby Carrots Bag 1 lb (use about 3/4 lb) $2.99
• Organic Lacinato Kale (or Organic Purple Kale) 1 bunch $2.99
• Organic Jumbo Sweet Onion 1/2 large onion $2.49/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves $2.79 (3 ct)
• Pantry: Dijon mustard 1 1/2 tbsp
• Pantry: Worcestershire sauce or soy sauce 1 tsp
• Pantry: butter 1 tbsp
• Pantry: olive oil 2–3 tbsp
• Pantry: black pepper (coarsely ground) 1–2 tsp
• Pantry: salt to taste
• Pantry: vinegar (red wine or balsamic) 1–2 tsp
• Pantry: water or beef broth 1/3 cup

Instructions

1. Prep: Heat oven to 425°F. Pat steak dry; season generously with salt and lots of coarse black pepper. Trim kale stems and slice leaves. Slice onion thin. Smash/mince garlic.
2. Roast carrots (oven): Toss baby carrots with 1 tbsp olive oil, salt, and pepper. Roast on a sheet pan until browned and tender, 20–25 min, shaking once halfway.
3. Sear steak (stove): Heat a heavy skillet over medium-high until very hot. Add 1 tbsp oil, then steak. Sear 3–5 min per side (depending on thickness) to medium-rare (125–130°F). Transfer steak to a plate to rest at least 5–10 min.
4. Sauté kale (stove): In the same skillet over medium, add a touch more oil if dry. Add onion with a pinch of salt; cook 3–4 min. Add garlic 30 sec, then kale with a splash of water. Toss until wilted and tender, 3–5 min. Move kale to a serving platter.
5. Make peppery Dijon pan sauce: Return skillet to medium. Add 1/3 cup water (or broth) and scrape up browned bits. Whisk in Dijon, Worcestershire (or soy), vinegar, and 1 tbsp butter. Simmer 1–2 min until glossy. Taste and adjust salt/pepper.
6. Serve: Slice steak against the grain. Plate with roasted carrots and sautéed kale. Spoon pan sauce over steak.