Careme

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.

Want more detail? See the temperature guide.

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.

Want more detail? See the temperature guide.

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.

Want more detail? See the temperature guide.