Careme Recipes

Ingredients

• Whole Cooked Dungeness Crab 1 whole (~1 lb), picked for ~6–8 oz meat sale $7.99/lb (reg $15.99)
• Spaghetti 6 oz dry
• Organic Broccoli Bunch 1 lb, cut into florets $3.49/lb (regular)
• Simple Truth Organic Garlic Bulbs 3 cloves, minced $1.99 / 3 ct (regular)
• Organic Yellow Onion 1/4 medium, finely chopped (optional) $1.69/lb (regular)
• Lemon 1 (zest + 2 tbsp juice)
• Crushed red pepper flakes Pinch
• Olive oil 2 tbsp (divided)
• Butter 1 tbsp
• Parsley and grated Parmesan (optional) 1–2 tbsp each
• Salt & black pepper To taste

Instructions

1. 1) Heat oven to 425°F. Toss broccoli with 1 tbsp olive oil, salt, and pepper on a sheet pan. Roast 15–18 minutes until browned at edges.
2. 2) Bring a large pot of salted water to a boil. Cook spaghetti to al dente; reserve 1/2 cup pasta water and drain.
3. 3) While pasta cooks, warm 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium. Add onion (if using) and cook 2 minutes, then add garlic and chili flakes; cook 30–60 seconds until fragrant.
4. 4) Add picked Dungeness crab meat, lemon zest, and 2 tbsp pasta water; warm gently 1–2 minutes (don’t overcook the crab).
5. 5) Add drained spaghetti and lemon juice; toss, adding more pasta water as needed to form a glossy sauce. Season with salt and pepper. Fold in parsley and a sprinkle of Parmesan if desired.
6. 6) Serve pasta with roasted broccoli on the side. Finish with extra lemon and Parmesan to taste.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless 1 lb piece sale $1.99/lb (reg $2.99)
• Fresh Potatoes – Organic Yukon Gold Potatoes 1 lb, cut into 1-inch chunks $4.99 / 3 lb bag (regular)
• Simple Truth Organic® Fuji Apples – 2 lb bag 2 medium, cored and sliced $3.99/bag (regular)
• Organic Yellow Onion 1 medium, sliced $1.69/lb (regular)
• Organic Kale 6 oz, chopped $2.79 / 16 oz (regular)
• Simple Truth Organic Garlic Bulbs 3 cloves, minced (divided) $1.99 / 3 ct (regular)
• Olive oil 2 tbsp (divided)
• Butter 1 tsp
• Low-sodium chicken broth 1/2 cup
• Dijon mustard + apple cider vinegar 1 tsp each
• Dried thyme (or rosemary) 1 tsp
• Salt & black pepper To taste

Instructions

1. 1) Heat oven to 425°F. Toss potatoes with 1 tbsp oil, salt, and pepper on a sheet pan; roast 25–30 minutes, turning once, until browned and tender.
2. 2) Meanwhile, pat pork dry and season all over with 1/2 tsp salt, 1/2 tsp pepper, and thyme.
3. 3) Heat an oven-safe skillet over medium-high with 1 tbsp oil. Sear pork 2–3 minutes per side until well browned. Add onion, 2/3 of the garlic, and apples around the pork.
4. 4) Transfer skillet to oven (same 425°F) and roast 10–12 minutes, until pork reaches 145°F. Move pork to a board to rest 5–10 minutes.
5. 5) Return skillet to stove over medium. Add broth, Dijon, and vinegar; simmer 2–3 minutes, scraping browned bits. Swirl in 1 tsp butter; season to taste for a glossy pan sauce.
6. 6) While pork rests, sauté kale in a second skillet over medium with a splash of water and remaining garlic 2–3 minutes; season with salt and pepper.
7. 7) Slice pork. Serve with roasted potatoes, garlicky kale, and spoon the apple–onion pan sauce over the pork.

Ingredients

• Kroger® Wild Caught Medium Raw Gulf Shrimp (P&D, tail off) 12 oz 1 pack (12 oz), thawed and patted dry sale $7.00 (reg $9.99)
• Simple Truth Organic® Thai Basil 1/2 bunch, leaves torn $2.49 / 0.5 oz (regular)
• Organic Baby Bok Choy 8 oz, sliced $2.99/lb (regular)
• Simple Truth Organic® Snap Peas 6–8 oz $4.99 / 8 oz (regular)
• Simple Truth Organic Garlic Bulbs 3 cloves, minced $1.99 / 3 ct (regular)
• Organic Ginger Root 1 tbsp, minced $3.99/lb (regular)
• Red curry paste 2 tbsp (adjust to heat)
• Coconut milk (light or regular) 1 can (13–14 oz)
• Fish sauce + brown sugar 1–2 tbsp fish sauce + 1 tsp sugar
• Lime 1 (juice) (or use lemon if needed)
• Jasmine rice 2/3 cup dry (about 2 cups cooked)
• Neutral oil 1 tbsp
• Salt To taste

Instructions

1. 1) Start rice: Rinse rice; cook according to package for about 2 cups cooked (10–15 minutes simmer, then rest).
2. 2) Curry base: Heat oil in a sauté pan over medium. Add garlic and ginger; cook 30–60 seconds until fragrant. Stir in red curry paste; cook 30 seconds.
3. 3) Add coconut milk and 1/4 cup water; bring to a gentle simmer 2–3 minutes.
4. 4) Add shrimp; simmer 3–4 minutes until just opaque. Add bok choy and snap peas; cook 2–3 minutes until crisp-tender.
5. 5) Finish with fish sauce, sugar, and lime juice to balance salty-sweet-tart. Fold in Thai basil leaves off heat.
6. 6) Serve curry over rice. Taste and adjust with more lime or fish sauce as desired.