Careme Recipes

Ingredients

• Pacific Cod Fillet Wild Caught (sustainably sourced) 1 lb $13.99/lb
• Fresh Green Asparagus 1 lb $1.99/lb
• Organic Leeks-Order by the Bunch (2-3 leeks per bunch) 1 medium leek $5.49/lb
• Garlic 3 cloves $1.50
• Kroger® Fresh Lemons Bag 1 lemon $4.99
• Parsley 2 tbsp $1.69
• Butter 3 tbsp
• Olive oil 2 tbsp
• Dry white wine 1/2 cup
• Pasta 6 oz long pasta such as linguine or tagliatelle
• Salt to taste
• Black pepper to taste

Instructions

1. Bring a large pot of well-salted water to a boil. Cook 6 ounces pasta until al dente, reserving 1 cup pasta water before draining.
2. Trim the tough ends from 1 pound asparagus and cut the spears into 2-inch pieces, keeping the tips a little longer for presentation. Clean 1 medium leek thoroughly and slice the white and light green parts thinly. Mince 3 garlic cloves and chop 2 tablespoons parsley. Zest and juice 1 lemon.
3. Pat 1 pound Pacific cod dry and cut into 2 large portions or thick bite-size chunks. Season with salt and black pepper.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the cod for about 2 to 3 minutes per side until just cooked through and gently golden. Transfer to a plate.
5. Lower heat to medium. Add 1 tablespoon olive oil and 1 tablespoon butter. Add the sliced leek and cook 3 to 4 minutes until silky. Stir in the garlic for 30 seconds.
6. Add the asparagus and cook 2 minutes, then pour in 1/2 cup white wine. Simmer 2 minutes. Add 2 tablespoons butter, half the lemon zest, and 2 tablespoons lemon juice.
7. Add the drained pasta to the skillet with a splash of reserved pasta water and toss until glossy. Fold in the parsley. If needed, add more pasta water a little at a time to create a silky sauce.
8. Gently nestle the cod back into the pasta just to warm through without breaking it up too much. Taste and adjust salt, pepper, and lemon.
9. Twirl pasta into shallow bowls, top with cod and asparagus tips, and finish with remaining lemon zest and extra parsley for a refined presentation.

Ingredients

• Kroger® Wild Caught Sea Scallops Frozen 8 to 10 oz $19.99
• Fresh Green Asparagus 3/4 lb $1.99/lb
• Shallots 1 small $4.49/lb
• Garlic 2 cloves $1.50
• Kroger® Fresh Lemons Bag 1 lemon $4.99
• Parsley 2 tbsp $1.69
• Butter 3 tbsp
• Olive oil 2 tbsp
• Dry white wine 1/2 cup
• Pasta 6 oz spaghetti or linguine
• Salt to taste
• Black pepper to taste

Instructions

1. If frozen, thaw 8 to 10 ounces scallops completely and pat very dry. Remove side muscles if present. Season lightly with salt and pepper.
2. Bring a large pot of salted water to a boil and cook 6 ounces pasta until al dente. Reserve 3/4 cup pasta water, then drain.
3. Trim 3/4 pound asparagus and cut into 2-inch pieces. Mince 1 small shallot and 2 garlic cloves. Zest and juice 1 lemon. Chop 2 tablespoons parsley.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until very hot. Sear the scallops 1 1/2 to 2 minutes per side until deeply golden and just cooked through. Transfer to a warm plate.
5. Lower heat to medium. Add the remaining olive oil and 1 tablespoon butter. Cook the shallot 1 to 2 minutes until softened. Add garlic and asparagus and cook 2 minutes.
6. Pour in 1/2 cup white wine and simmer briefly. Add remaining 2 tablespoons butter, half the lemon zest, and 1 to 2 tablespoons lemon juice.
7. Add the pasta and a splash of pasta water, tossing until lightly emulsified and glossy. Stir in parsley and adjust seasoning.
8. Plate the pasta in a neat nest, arrange scallops on top, and finish with remaining lemon zest and cracked black pepper.

Ingredients

• Simple Truth® Natural Lamb Shoulder 1 lb $12.49/lb
• Organic Leeks-Order by the Bunch (2-3 leeks per bunch) 1 medium leek $5.49/lb
• Organic Carrots Bunch 2 medium carrots $2.99
• Garlic 3 cloves $1.50
• Simple Truth Organic® Rosemary 1 tsp $2.79
• Parsley 2 tbsp $1.69
• Simple Truth Organic® Fat Free Free Range Chicken Broth 1 cup $1.79
• Tomato paste 1 tbsp
• Dry white wine or red wine 1/2 cup
• Butter 1 tbsp
• Olive oil 1 tbsp
• Pasta 6 oz pappardelle or tagliatelle
• Salt to taste
• Black pepper to taste

Instructions

1. Cut 1 pound lamb shoulder into very small 1/2-inch pieces and season with salt and pepper. Thinly slice 1 cleaned leek, finely dice 2 carrots, and mince 3 garlic cloves. Chop rosemary and parsley.
2. Bring a pot of salted water to a boil for the pasta, but do not cook it yet.
3. Heat 1 tablespoon olive oil in a heavy skillet or Dutch oven over medium-high heat. Brown the lamb well for 5 to 6 minutes, stirring occasionally.
4. Reduce heat to medium. Add leek and carrots and cook 4 to 5 minutes until softened. Add garlic, 1 teaspoon rosemary, and 1 tablespoon tomato paste; cook 1 minute.
5. Pour in 1/2 cup wine and reduce by half. Add 1 cup broth, bring to a brisk simmer, and cook 20 to 25 minutes until the lamb is tender and the sauce is glossy. Stir occasionally and add a splash more water if it tightens too much.
6. Meanwhile, cook 6 ounces pappardelle or tagliatelle until al dente. Reserve 1/2 cup pasta water, then drain.
7. Finish the ragù with 1 tablespoon butter and most of the parsley. Toss with the pasta, loosening with a little pasta water as needed.
8. Plate in warm shallow bowls and finish with the remaining parsley and black pepper.

Ingredients

• Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off 12 ounces 12 oz $6.99
• Broccolini 1 bunch $4.49
• Cauliflower 1 lb $2.99/lb
• Yukon Gold Potatoes 1/2 lb $1.49/lb
• Garlic 3 cloves $1.50
• Kroger® Fresh Lemons Bag 1 lemon $4.99
• Parsley 2 tbsp $1.69
• Butter 4 tbsp
• Olive oil 1 tbsp
• Milk or cream 2 tbsp
• Salt to taste
• Black pepper to taste

Instructions

1. Preheat oven to 425°F. Trim broccolini, toss with olive oil, salt, and pepper, and roast 10 to 12 minutes until slightly charred and tender.
2. Cut cauliflower into florets and peel the potato. Simmer both in salted water for 15 minutes until very soft. Drain well.
3. Mash cauliflower and potato with 2 tablespoons butter and milk or cream until smooth and velvety. Season with salt and pepper.
4. Pat shrimp dry and season with salt, pepper, and a little lemon zest.
5. Heat a skillet over medium-high heat. Melt 1 tablespoon butter and sear shrimp for about 1 to 2 minutes per side until just pink and cooked through.
6. Add remaining butter and minced garlic; cook briefly until fragrant, then add lemon juice and chopped parsley.
7. Plate the mash as a base, lean broccolini against it, arrange shrimp on top, and spoon garlic butter sauce over the shrimp.

Ingredients

• Fresh Steelhead Trout Fillet 1 lb $13.99/lb
• Fresh Green Asparagus 1 lb $1.99/lb
• Private Selection® Petite Gold Gourmet Potatoes 1.5 lb $3.99
• Garlic 2 cloves $1.50
• Kroger® Fresh Lemons Bag 1 lemon $4.99
• Parsley 2 tbsp $1.69
• Butter 4 tbsp
• Olive oil 2 tbsp
• Salt to taste
• Black pepper to taste

Instructions

1. Preheat oven to 425°F. Halve the petite gold potatoes if large. Boil in salted water for 12 to 15 minutes until just tender, then drain.
2. Transfer potatoes to a sheet pan, drizzle with 1 tablespoon olive oil, season with salt and pepper, and gently crush. Roast for 18 to 20 minutes until crisp-edged.
3. Trim the asparagus and toss with a little olive oil, salt, and pepper. Add to the oven during the last 10 to 12 minutes of roasting until tender and lightly caramelized.
4. Pat the steelhead dry and cut into 2 equal portions. Season with salt, pepper, and a little lemon zest.
5. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear steelhead skin-side down first if skin-on, for 4 minutes, then flip and cook 2 to 3 minutes more until just cooked through.
6. Lower heat. Add butter and minced garlic to the skillet; swirl until glossy, then add lemon juice and chopped parsley.
7. Plate the crushed potatoes as the base, arrange asparagus to the side, set steelhead on top, and spoon the lemon-herb butter over everything.