Careme Recipes

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack BIG DEAL! 1 lb $5.49/lb
• Green Asparagus 1 lb $3.49/lb
• Organic Yukon Gold Potatoes 12 oz $3.99/3 lb
• Private Selection® Sweet Onion 3 lb Bag 1 medium onion $3.79/3 lb
• Fresh Organic Lemons - Each 1 lemon $0.99 each
• Kroger® Whole Garlic Bulbs 3 cloves $2.49/5 ct
• Parsley 2 tablespoons chopped $1.29 each
• Olive oil 2 tablespoons
• Dijon mustard 1 teaspoon
• Kosher salt 1 teaspoon, divided
• Black pepper 1/2 teaspoon
• Paprika 1/2 teaspoon

Instructions

1. Preheat the oven to 425°F. Line a sheet pan or large roasting pan for easier cleanup.
2. Cut 12 ounces Yukon Gold potatoes into 1-inch halves or wedges. Peel and cut 1 medium sweet onion into thick wedges. Trim 1 pound asparagus and cut any very thick stalks in half lengthwise. Mince 3 garlic cloves. Finely chop 2 tablespoons parsley. Zest the 1 lemon, then cut it in half.
3. Pat 1 pound chicken breast dry. If the breasts are very thick, halve them horizontally or pound lightly so they cook evenly. In a bowl, combine 1 tablespoon olive oil, the minced 3 garlic cloves, the lemon zest, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika. Rub this mixture all over the 1 pound chicken breast.
4. Toss the 12 ounces Yukon Gold potatoes and the 1 medium sweet onion with 1 tablespoon olive oil and the remaining 1/2 teaspoon kosher salt. Spread them on the sheet pan and roast for 15 minutes.
5. Remove the pan, stir the potatoes and onion, then place the seasoned 1 pound chicken breast on the pan. Roast for 10 minutes.
6. Add the 1 pound trimmed asparagus to the pan, turning it in the pan juices. Roast 8 to 10 minutes more, until the chicken reaches 165°F, the asparagus is just tender, and the potatoes are browned at the edges.
7. Rest the chicken for 3 minutes. Slice the chicken on a bias. Transfer the potatoes and onion to the plate first, then lean the sliced chicken against them and arrange the asparagus alongside for a clean restaurant-style presentation. Squeeze the remaining lemon over the asparagus and finish with the 2 tablespoons chopped parsley.
8. Optional wine pairing: pour a Sauvignon Blanc for a zesty, herbal echo, or an unoaked Chardonnay if you want a rounder texture.

Ingredients

• Kroger® Boneless Natural Fresh Pork Sirloins 2 Piece 1 lb $2.49/lb
• Bok Choy 1 lb $2.77/lb
• Kroger® Sliced White Mushrooms 8 oz $2.00/8 oz
• Green Cabbage 1/2 lb $0.99/lb
• Jumbo Yellow Onions 1 small onion $0.99/lb
• Spice World™ Fresh Peeled Ginger Bag 1 tablespoon grated $3.99/7 oz
• Kroger® Whole Garlic Bulbs 2 cloves $2.49/5 ct
• Green Onions 2 stalks $1.29 each
• Neutral oil 2 tablespoons
• Soy sauce 3 tablespoons
• Rice vinegar 1 tablespoon
• Honey or brown sugar 2 teaspoons
• Cornstarch 1 teaspoon
• Sesame oil 1 teaspoon
• Red pepper flakes pinch
• Cooked rice 2 cups for serving

Instructions

1. Cook 2 cups rice according to package directions if you are not using leftover rice, then keep it warm.
2. Trim 1 pound pork sirloin and slice it thinly across the grain. Separate 1 pound bok choy into stalks and leaves, then slice the stalks into bite-size pieces and roughly chop the leaves. Thinly slice 1 small onion. Shred 1/2 pound green cabbage. Slice 8 ounces mushrooms if needed. Mince 2 garlic cloves, grate 1 tablespoon ginger, and thinly slice 2 green onions.
3. In a small bowl, stir together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey or brown sugar, 1 teaspoon cornstarch, 1 teaspoon sesame oil, 2 tablespoons water, and a pinch of red pepper flakes.
4. Heat a large skillet or wok over high heat. Add 1 tablespoon neutral oil. Add the sliced 1 pound pork sirloin in a single layer and sear for 2 to 3 minutes, stirring only occasionally, until lightly browned but not fully cooked through. Transfer to a plate.
5. Add the remaining 1 tablespoon neutral oil to the skillet. Add the 1 small sliced onion, the 1 tablespoon grated ginger, and the minced 2 garlic cloves. Stir for 30 seconds until fragrant.
6. Add the 8 ounces mushrooms and the 1/2 pound shredded cabbage. Stir-fry for 2 minutes. Add the bok choy stalks and cook 2 minutes more. Add the bok choy leaves and toss just until wilted.
7. Return the browned 1 pound pork sirloin and any juices to the pan. Pour in the sauce and stir constantly for 1 to 2 minutes until the pork is cooked through and the glaze lightly coats the vegetables.
8. Spoon the 2 cups cooked rice into shallow bowls. Mound the pork stir-fry over the rice, keeping some bok choy leaves visible on top for color. Finish with the 2 sliced green onions.
9. Optional wine pairing: dry Riesling is ideal with ginger and soy, while Pinot Noir can work nicely if you want a light red.

Ingredients

• Whole Cooked Dungeness Crab 1 lb $11.99/lb
• Organic Green Asparagus 3/4 lb $4.99/lb
• Organic Yukon Gold Potatoes 1 lb $3.99/3 lb
• Shallots 1 large shallot $3.99/lb
• Fresh Organic Lemons - Each 1 lemon $0.99 each
• Parsley 2 tablespoons chopped $1.29 each
• Kroger® Whole Garlic Bulbs 2 cloves $2.49/5 ct
• Eggs 4 large
• Olive oil 1 1/2 tablespoons
• Butter 1 tablespoon
• Kosher salt 3/4 teaspoon, divided
• Black pepper 1/2 teaspoon
• Smoked paprika 1/4 teaspoon

Instructions

1. Preheat the oven to 425°F. Bring a small saucepan of water to a gentle simmer for the eggs.
2. Pick 1 pound cooked Dungeness crab and remove the meat from the shell, checking carefully for bits of shell. You should have roughly 6 to 8 ounces crab meat. Cut 1 pound Yukon Gold potatoes into 1/2-inch dice. Trim 3/4 pound asparagus and cut the spears into 2-inch pieces. Finely mince 1 large shallot and 2 garlic cloves. Chop 2 tablespoons parsley. Zest the 1 lemon and cut it into wedges.
3. Toss the 1 pound diced Yukon Gold potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon smoked paprika. Spread on a sheet pan and roast for 20 minutes, stirring once halfway through, until browned and nearly tender.
4. While the potatoes roast, gently lower 4 large eggs into the simmering water and cook for 6 1/2 to 7 minutes for jammy centers. Transfer the eggs to cold water, then peel carefully.
5. Heat a large skillet over medium heat. Add the remaining 1/2 tablespoon olive oil and 1 tablespoon butter. Add the minced 1 large shallot and 2 garlic cloves and cook for 1 minute. Add the 3/4 pound asparagus pieces, a pinch of kosher salt, and a few grinds of black pepper. Sauté for 3 to 4 minutes until bright green and just tender.
6. Add the roasted 1 pound potatoes to the skillet and toss with the asparagus. Fold in the picked crab meat, the lemon zest, and 1 tablespoon lemon juice very gently so the crab stays in attractive chunks. Warm for 1 minute only; do not over-stir.
7. Spoon the crab-potato-asparagus hash onto warm plates, creating a loose mound rather than flattening it. Halve the 4 jammy eggs and nestle 2 halves on each plate with the yolks facing up. Finish with the 2 tablespoons chopped parsley and a squeeze of lemon from the wedges for a glossy, bright finish.
8. Optional wine pairing: sparkling wine is the most versatile and celebratory choice with crab, while lean Chardonnay also works beautifully.