Careme Recipes

Ingredients

• Wild-Caught Whole Fresh Dungeness Crab (or Whole Cooked Dungeness Crab) 1 lb (yields ~4–6 oz picked meat) $8.99 sale (1 lb)
• Organic Leeks 1 bunch (use 1 large or 2 small leeks) $3.99
• Organic Lacinato Kale 1 small bunch (about 4 packed cups chopped) $2.79
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $1.99
• Simple Truth Organic® Baby Dill 2 tbsp chopped (optional but great) $2.49
• Lemon 1 (not listed)
• Spaghetti or linguine 6 oz (about 170 g) (not listed)
• Olive oil 1 tbsp (not listed)
• Butter 1 tbsp (not listed)
• Heavy cream (or half-and-half) 1/3 cup (or 1/2 cup half-and-half) (not listed)
• Parmesan 1/3 cup, finely grated (not listed)
• Crushed red pepper flakes Pinch (optional) (not listed)
• Salt & black pepper To taste (not listed)

Instructions

1. Prep: If using whole crab, pick the meat (aim for ~4–6 oz). Slice leeks thin; rinse well to remove grit. Strip kale from stems and chop. Mince garlic. Zest and juice the lemon.
2. Stove: Bring a pot of well-salted water to a boil. Cook pasta until just al dente.
3. Stove: While pasta cooks, heat olive oil + butter in a large skillet over medium heat. Add leeks with a pinch of salt; cook until soft and sweet, 6–8 minutes.
4. Stove: Add garlic (and a pinch of chile flakes if using) and cook 30 seconds. Add kale and a splash of water; cover and wilt 2 minutes, then uncover and cook 1–2 minutes more.
5. Stove: Lower heat. Stir in cream, lemon zest, and 1–2 tbsp lemon juice. Simmer gently 1–2 minutes to lightly thicken.
6. Stove: Add drained pasta (reserve 1/2 cup pasta water). Toss with Parmesan, loosening with pasta water as needed to make it glossy.
7. Finish: Fold in crab meat gently just to warm through (don’t overcook). Taste and adjust salt, pepper, and lemon. Top with dill and extra Parmesan if you like.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99 sale (1 lb)
• Organic Ginger Root About 1 inch, grated (1 tbsp) $3.99/lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $1.99
• Organic Baby Bok Choy 1 lb $2.99
• Neutral oil (canola/avocado) 2 tbsp, divided (not listed)
• Soy sauce 3 tbsp (not listed)
• Honey or brown sugar 1–2 tbsp (to taste) (not listed)
• Rice vinegar or apple cider vinegar 1 tbsp (not listed)
• Cornstarch 1 tsp (not listed)
• Water 1/3 cup (not listed)
• Cooked white rice 1 cup cooked (about 1/2 cup dry) (not listed)

Instructions

1. Prep: Start rice (stove): rinse 1/2 cup rice, cook with 1 cup water and a pinch of salt; simmer covered until tender (~15 minutes) and rest 5 minutes.
2. Prep: Slice pork into 1-inch medallions. Pat dry; season with salt and pepper.
3. Prep: Halve bok choy lengthwise; rinse well and shake dry. Mix sauce: soy sauce + honey + vinegar + ginger + garlic + water + cornstarch.
4. Stove: Heat 1 tbsp oil in a large skillet over medium-high. Sear pork medallions in a single layer until well-browned and just cooked through, 2–3 minutes per side (work in 2 batches if needed). Transfer to a plate.
5. Stove: Add remaining 1 tbsp oil. Place bok choy cut-side down; cook until nicely charred, 2–3 minutes. Flip and cook 1–2 minutes more; lightly salt. Push bok choy to the side (or remove briefly).
6. Stove: Pour sauce into skillet and simmer 1–2 minutes until glossy and thickened. Return pork (and any juices) and toss 30–60 seconds to coat.
7. Serve: Plate rice, top with bok choy and pork. Spoon extra glaze over everything. Optional: sesame seeds or sliced green onion if you have them.

Ingredients

• Simple Truth® Natural Lamb Shank 1 lb (1 large or 2 small shanks) $4.99 sale (1 lb)
• Simple Truth Organic® Whole Baby Bella Mushrooms (8 oz) 8 oz, sliced $3.99
• Simple Truth Organic® Roma Tomatoes (16 oz) 1 cup chopped (or use any tomatoes on hand) $2.99
• Fresh Onions – Organic Jumbo Yellow Onions 1 small, diced $1.49/lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, minced $1.99
• Olive oil 1 tbsp (not listed)
• Tomato paste 1 tbsp (optional, helps richness) (not listed)
• Chicken or beef broth (or water) 1 1/2 cups (not listed)
• Dried oregano or Italian seasoning 1 tsp (not listed)
• Bay leaf 1 (not listed)
• Salt & black pepper To taste (not listed)
• Quick-cook polenta (or cornmeal) 1/2 cup (not listed)
• Water (for polenta) 2 cups (not listed)
• Butter 1 tbsp (not listed)
• Parmesan (optional) 2–3 tbsp (not listed)

Instructions

1. Prep: Pat lamb dry; season generously with salt and pepper. Slice mushrooms, dice onion, mince garlic, chop tomatoes.
2. Stove (braise): In a medium pot/Dutch oven with a lid, heat olive oil over medium-high. Brown lamb shank(s) well on all sides, 6–8 minutes total. Remove to a plate.
3. Stove: Lower heat to medium. Add onion and mushrooms with a pinch of salt; cook until mushrooms release liquid and start to brown, 6–8 minutes.
4. Stove: Stir in garlic and tomato paste (if using) for 30 seconds. Add chopped tomatoes, broth, oregano, and bay leaf. Bring to a simmer.
5. Stove (covered): Return lamb to the pot, cover, and simmer gently 30–40 minutes, turning once, until very tender. (Keep it at a low bubble; add a splash of water if it reduces too fast.)
6. Stove (polenta): When lamb is nearly tender, bring 2 cups water to a boil with a pinch of salt. Whisk in polenta in a steady stream. Cook, stirring often, until thick and creamy (5–10 minutes depending on brand). Finish with butter and Parmesan.
7. Finish: Pull lamb from sauce, shred meat off the bone with two forks (discard bone and gristle). Stir shredded lamb back into the mushroom-tomato sauce; taste and adjust salt/pepper.
8. Serve: Spoon polenta into bowls and top with lamb ragu. Optional: drizzle olive oil or add extra pepper on top.