Careme Recipes

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off, 12 oz (sale $3.99) 12 oz $3.99
• Green Asparagus, 1 lb (sale $2.99) 1 lb $2.99
• Fresh Organic Limes - each 1 lime $0.99
• Medium Fresh Navel Orange - each 1 orange $1.19
• Kroger® Whole Garlic Bulbs (5 ct) 2 cloves garlic (from 1 bulb) $2.49
• Olive oil 2 1/2 tbsp
• Butter (optional) 1 tbsp
• Honey or brown sugar (optional) 1 tsp
• Red pepper flakes pinch
• Salt and black pepper to taste
• Cooked rice, couscous, or quinoa (side starch) 1 cup cooked (about 1/2 cup dry rice)

Instructions

1. Prep: Heat oven to 425°F. Pat dry 12 oz shrimp. Zest and juice 1 lime and 1 orange (keep zest separate). Mince 2 garlic cloves. Trim 1 lb asparagus (snap woody ends).
2. Roast the asparagus: Toss 1 lb asparagus with 1 1/2 tbsp olive oil, 1/2 tsp salt, and black pepper. Spread on a sheet pan and roast at 425°F until tender-crisp, 10–14 minutes, shaking once halfway.
3. Start your starch: While asparagus roasts, cook enough rice/couscous/quinoa for 2 servings (aim for about 1 cup cooked total).
4. Make the quick citrus-glaze base: In a small bowl, whisk orange juice (from 1 orange), lime juice (from 1 lime), 1 tsp honey (optional), and a pinch of red pepper flakes.
5. Sear the shrimp (stove): Heat a large skillet over medium-high heat. Add 1 tbsp olive oil. When shimmering, add 12 oz shrimp in a single layer, season with 1/2 tsp salt and pepper, and cook until just turning pink, 1–2 minutes per side.
6. Finish sauce: Reduce heat to medium. Add minced 2 garlic cloves and cook 20–30 seconds. Pour in the citrus mixture and simmer until slightly syrupy, 1–2 minutes. Swirl in 1 tbsp butter (optional) and add orange/lime zest to taste.
7. Serve: Spoon shrimp and citrus glaze over the cooked starch (about 1/2 cup each). Plate the roasted asparagus on the side (or under the shrimp). Taste and add more lime, salt, or pepper as needed.

Ingredients

• Kroger® Spiral Sliced Honey Ham Half (sold per lb) (sale $0.99/lb) 1/2 lb, diced $0.99
• Organic Mustard Greens, 1 lb 1 lb $2.69
• Kroger® Baker Russet Potatoes, 4 ct 2 medium russets (about 1 lb), cut into 3/4-inch chunks $3.99
• Fresh Cut Carrots Celery and Onions Chopped Soup Base, 12 oz 2 cups (about half the container) $5.00
• Kroger® Whole Garlic Bulbs (5 ct) 2 cloves, minced $2.49
• Simple Truth Organic® Thyme, 0.5 oz 1 tsp leaves (or 1/2 tsp dried thyme if you have it) $2.49
• Broth or water 4 cups
• Apple cider vinegar or hot sauce (optional but great) 1–2 tsp
• Black pepper + pinch of red pepper flakes to taste

Instructions

1. Prep: Rinse 1 lb mustard greens well (grit hides!). Strip leaves from thick stems if needed; chop into 2-inch pieces. Dice 1/2 lb honey ham. Cut 2 medium russet potatoes (about 1 lb) into 3/4-inch chunks. Mince 2 garlic cloves.
2. Build flavor (stove): In a Dutch oven or medium pot over medium heat, add diced 1/2 lb ham and cook until it renders and lightly browns, 3–5 minutes.
3. Add aromatics: Stir in 2 cups soup base (carrot/celery/onion) and cook until softened, 4–5 minutes. Add minced 2 garlic cloves and 1 tsp fresh thyme; cook 30 seconds.
4. Simmer: Add 4 cups broth or water and the chopped potatoes. Bring to a boil, then reduce to a steady simmer. Cook until potatoes are almost tender, 12–15 minutes.
5. Add greens: Stir in chopped 1 lb mustard greens (it will look like a lot; it collapses). Simmer until greens are tender and the broth is flavorful, 10–15 minutes more.
6. Finish: Season with black pepper and a pinch of red pepper flakes. Add 1–2 tsp vinegar or a few dashes hot sauce to brighten. Taste before adding salt (ham can be salty).
7. Serve: Ladle into 2 big bowls, making sure each gets plenty of ham, greens, and potatoes. Great with cornbread if you’ve got it.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin, 1 lb (sale $3.99) 1 lb $3.99
• Fresh Tomatillo, 1 lb 1/2 lb (about 6–8 tomatillos), husked and rinsed $2.99
• Fresh Green Serrano Peppers, 1 lb 1 serrano (or to taste), stemmed $3.99
• Kroger® Whole Garlic Bulbs (5 ct) 2 cloves garlic $2.49
• Fresh Organic Limes - each 1 lime $0.99
• Napa Cabbage, 1 lb 1/2 head (about 1/2 lb), thinly sliced $2.49
• English Cucumber, 1 ct 1/2 cucumber, thinly sliced $1.50
• Simple Truth Organic® Baby Spring Mix, 5 oz (sale $3.00) 2 big handfuls (optional base) $3.00
• Olive oil 2 tbsp
• Ground cumin (optional) 1/2 tsp
• Salt and black pepper to taste

Instructions

1. Prep: Heat a grill (or grill pan) to medium-high. Pat dry 1 lb pork tenderloin. Toss 6–8 tomatillos (about 1/2 lb) and 1 serrano with 1/2 tbsp olive oil and a pinch of salt. Thinly slice about 1/2 head napa cabbage (about 1/2 lb) and 1/2 English cucumber.
2. Season pork: Rub pork tenderloin with 1 1/2 tbsp olive oil, 1 tsp salt, black pepper, and 1/2 tsp cumin (optional).
3. Grill the salsa components: Grill the oiled tomatillos and serrano until blistered/softened, turning as needed, 6–10 minutes total. Grill 2 garlic cloves (in the skin if you want, or on a small piece of foil) for about 5–6 minutes until softened.
4. Grill pork: Grill 1 lb pork tenderloin, turning every 2–3 minutes, until nicely browned and the thickest part reaches 145°F, about 12–18 minutes depending on grill heat and thickness. Rest 5–10 minutes before slicing.
5. Blend salsa verde: In a blender, combine grilled tomatillos, serrano, grilled garlic, juice of 1 lime, 1/4 tsp salt, and 2–3 tbsp water (as needed) to make a spoonable salsa. Taste and adjust lime/salt/heat.
6. Make quick slaw: In a bowl, toss sliced napa cabbage and cucumber with a squeeze of lime (use a little extra if you have it), 1/2 tsp salt, and black pepper. Let sit 5 minutes to lightly soften.
7. Serve: Slice rested pork. Spoon tomatillo salsa over the pork. Serve with the napa-cucumber slaw (and a couple handfuls of spring mix if using) as your veg side. Add a simple tortilla/rice if you want more starch, but it’s hearty as-is.