Careme Recipes

Ingredients

• Foster Farms Fresh & Natural Cage Free Boneless Skinless Chicken Thighs Value Pack 1 lb 5.99
• Green Asparagus 1 lb 3.49
• Kroger® Whole Baby Bella Mushrooms 8 oz 3.19
• Jumbo Yellow Onions 1/2 lb 0.99
• Garlic 2 cloves 0.69
• Kroger® Fat Free Chicken Broth or Simple Truth Organic Chicken Broth 3/4 cup 1.79
• Fresh Organic Lemon - Each 1 1.29
• Simple Truth Organic® Thyme 1 teaspoon chopped 2.49
• butter 1 tablespoon
• olive oil 2 tablespoons
• salt to taste
• black pepper to taste

Instructions

1. Heat oven to 425°F. Pat the chicken thighs dry and season well with salt and black pepper. Trim the asparagus, slice the mushrooms, thinly slice the onion, mince the garlic, and zest the lemon.
2. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the chicken thighs 4 to 5 minutes on the first side until deeply browned. Flip and cook 2 minutes more, then transfer to a plate.
3. Add the remaining olive oil to the skillet. Cook the onion 3 minutes, then add the mushrooms and cook 5 minutes until browned. Stir in the garlic and thyme for 30 seconds.
4. Pour in the broth and scrape up the browned bits. Simmer 2 minutes, then nestle the chicken back into the pan. Scatter the asparagus around it.
5. Transfer the skillet to the oven and roast 12 to 15 minutes until the chicken is cooked through and the asparagus is just tender.
6. Remove from the oven. Transfer chicken and asparagus to plates. Stir butter, lemon zest, and a squeeze of lemon juice into the mushroom sauce.
7. Spoon the mushroom sauce under and around the chicken for a restaurant-style presentation, with the asparagus lined up alongside.

Ingredients

• Simple Truth® Natural Lamb Loin Chops 1 lb 15.99
• Carrots 1 lb 1.29
• Parsnips Bulk 1/2 lb 2.99
• Jumbo Yellow Onions 1/4 lb 0.99
• Garlic 3 cloves 0.69
• Simple Truth Organic® Rosemary 1 teaspoon chopped 2.49
• Fresh Organic Lemon - Each 1/2 lemon 1.29
• olive oil 2 tablespoons
• butter 1 tablespoon
• salt to taste
• black pepper to taste

Instructions

1. Heat oven to 425°F. Peel the carrots and parsnips and cut into long batons. Thinly slice the onion and mince the garlic.
2. Toss the carrots, parsnips, and onion with 1 tablespoon olive oil, salt, and pepper. Roast on a sheet pan for 30 to 35 minutes, turning once, until caramelized and tender.
3. Meanwhile, season the lamb loin chops with salt, pepper, and half the chopped rosemary.
4. Heat the remaining olive oil in a skillet over medium-high heat. Sear the lamb chops 3 to 4 minutes per side for medium-rare, depending on thickness. Transfer to a plate to rest.
5. Lower the heat to medium. Add the garlic, remaining rosemary, butter, and a small squeeze of lemon juice to the skillet. Spoon the aromatic butter over the lamb for 30 seconds.
6. Plate the roasted carrots and parsnips in a loose pile, lean the lamb chops against them, and drizzle the rosemary-garlic butter over the top.

Ingredients

• Simple Truth Organic® Portabella Mushroom Caps 6 oz 5.00
• Kroger® Sliced Baby Bella Mushrooms 8 oz 2.50
• Green Asparagus 1 lb 3.49
• Fresh Roma Tomato 1 lb 1.49
• Garlic 3 cloves 0.69
• Jumbo Yellow Onions 1/4 lb 0.99
• Simple Truth Organic® Parsley 2 tablespoons chopped 1.99
• Fresh Organic Lemon - Each 1/2 lemon 1.29
• olive oil 2 tablespoons
• butter 1 tablespoon optional
• salt to taste
• black pepper to taste

Instructions

1. Heat oven to 425°F. Remove stems from the portabella caps and finely chop them. Slice the baby bella mushrooms, mince the garlic, dice the tomatoes, trim the asparagus, and finely chop the onion.
2. Brush the portabella caps with a little olive oil and season with salt and pepper. Place on a sheet pan gill-side up.
3. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the onion 2 minutes, then add the chopped portabella stems and sliced baby bellas. Cook 6 to 7 minutes until browned.
4. Add the garlic and half the parsley and cook 30 seconds. Season with salt and pepper. Spoon the mixture into the portabella caps.
5. Roast the stuffed caps 15 to 18 minutes until tender.
6. Meanwhile, heat the remaining olive oil in the skillet. Add the asparagus and cook 3 to 4 minutes. Add tomatoes and cook 2 minutes more, then finish with the remaining parsley, a squeeze of lemon, and optional butter.
7. Plate the warm asparagus-tomato sauté first and set the roasted stuffed portabellas on top or alongside for a composed presentation.

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack 1 lb 2.79
• Bok Choy 1 lb 2.77
• Kroger® Sliced White Mushrooms 8 oz 2.00
• Kroger® Tri-Color Bell Peppers 1/2 package, about 3 peppers 3.99
• Organic Ginger Root 2-inch piece 3.77
• Garlic 3 cloves 0.69
• Jumbo Yellow Onions 1/2 lb 0.99
• Kroger® Yellow Onion 3 lb Bag optional substitute if needed 2.29
• rice 1 cup uncooked
• soy sauce 3 tablespoons
• rice vinegar 1 tablespoon
• honey or brown sugar 2 teaspoons
• cornstarch 2 teaspoons
• neutral oil 2 tablespoons
• red pepper flakes pinch, optional
• Chateau Ste. Michelle Dry Riesling Washington White Wine 1 bottle (750 ml) 7.99

Instructions

1. Start the rice first. Rinse 1 cup uncooked rice and cook it on the stove according to package directions so it is ready when the stir-fry finishes.
2. Prep everything before cooking. Slice 1 lb chicken thighs into bite-size strips. Separate the 1 lb bok choy stems from the leaves; slice the stems and roughly chop the leaves. Slice 8 oz mushrooms. Thinly slice 1/2 lb onion. Slice about 3 tri-color bell peppers into thin strips. Peel and finely grate a 2-inch piece of ginger. Mince 3 garlic cloves.
3. In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey or brown sugar, 2 teaspoons cornstarch, 1/3 cup water, and a pinch of red pepper flakes if using.
4. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the sliced 1 lb chicken thighs, season lightly with black pepper, and stir-fry 5 to 6 minutes until browned and cooked through. Transfer to a plate.
5. Add the remaining 1 tablespoon neutral oil to the pan. Stir-fry the 1/2 lb sliced onion, the bok choy stems, and the sliced bell peppers for 3 minutes. Add the 8 oz sliced mushrooms and cook 2 to 3 minutes more until the mushrooms give up their moisture and the vegetables stay a little crisp.
6. Add the grated ginger and 3 minced garlic cloves and cook for 30 seconds until fragrant. Return the cooked chicken to the pan along with the bok choy leaves.
7. Pour in the soy-ginger sauce and toss continuously for 1 to 2 minutes until the sauce turns glossy and lightly coats the chicken and vegetables.
8. To plate, mound the hot rice in shallow bowls. Spoon the chicken stir-fry over and slightly to one side so the white rice, green bok choy, and red-yellow peppers all show. Finish with extra black pepper or a few sliced green onions if you have them.

Ingredients

• Pacific Cod Fillet Wild Caught (sustainably sourced) 1 lb 10.99
• Fresh Roma Tomato 1 lb 1.49
• Jumbo Yellow Onions 1/2 lb 0.99
• Garlic 3 cloves 0.69
• Simple Truth Organic® Basil 2 tbsp chopped 2.49
• Fresh Organic Lemon - Each 1/2 1.29
• pasta 8 oz
• olive oil 2 tbsp
• red pepper flakes pinch, optional
• salt to taste
• black pepper to taste

Instructions

1. Cook the pasta in salted water until al dente.
2. Dice the tomatoes, slice the onion, and mince the garlic. Cut cod into large bite-size pieces.
3. Heat olive oil in a skillet over medium heat. Cook onion 4 minutes until softened.
4. Add garlic and red pepper flakes, then stir in tomatoes and cook 8 to 10 minutes until saucy.
5. Season cod with salt and pepper, nestle it into the tomato sauce, cover, and cook 5 to 7 minutes until just flaky.
6. Add drained pasta, basil, lemon zest, and a squeeze of lemon juice. Toss gently so the cod stays in chunks.
7. Serve in shallow bowls with extra basil and black pepper.