Careme Recipes

Ingredients

• Live Manila Clams (sustainably sourced) 1.5 lb, scrubbed and soaked $7.99/lb (sale)
• Spaghetti 8 oz pantry
• Organic Leeks (bunch) 1 large leek, white/light green parts thinly sliced $4.99/bunch
• Organic Garlic 3 cloves, thinly sliced $6.99/lb
• Organic Italian Parsley 2 Tbsp, chopped $1.99 each
• Dry white wine (or low-sodium broth) 1/2 cup pantry
• Olive oil 3 Tbsp pantry
• Red pepper flakes pinch pantry
• Lemon 1 (zest + wedges) pantry
• Salt & black pepper to taste pantry

Instructions

1. Purge clams: Soak in cold, lightly salted water 15–20 minutes, then scrub and rinse. Discard any cracked or that won’t close when tapped.
2. Boil pasta in salted water until 2 minutes shy of al dente. Reserve 3/4 cup pasta water; drain.
3. Meanwhile, large skillet over medium heat: warm 2 Tbsp olive oil. Sauté leeks with a pinch of salt 3–4 minutes until tender. Add garlic and red pepper flakes; cook 30 seconds.
4. Add clams and wine; cover and steam 4–6 minutes until most clams open. Discard any that stay closed.
5. Add drained pasta to skillet with 1/2 cup reserved pasta water and remaining 1 Tbsp oil. Toss on medium-high 1–2 minutes until pasta is glossy and al dente, adding a splash more water if needed.
6. Off heat, stir in parsley, lemon zest, and a squeeze of lemon. Season with salt and pepper. Serve immediately with lemon wedges.

Ingredients

• Draper Valley All Natural Fresh Chicken Leg Quarters ~1.5 lb (2 leg quarters) $2.99/lb (sale)
• Kroger® Russet Potatoes (5 lb bag) 1 lb potatoes, cut into 1-inch chunks $2.99/bag
• Fresh Green Beans - Bag 8 oz, trimmed $3.69 per 1 lb bag
• Organic Garlic 4 cloves, minced $6.99/lb
• Lemon 1 (zest and juice) + wedges to serve pantry
• Dried oregano 2 tsp pantry
• Olive oil 3 Tbsp pantry
• Red wine vinegar (optional) 1 tsp pantry
• Organic Italian Parsley (optional) 2 Tbsp, chopped $1.99 each
• Salt & black pepper to taste pantry

Instructions

1. Heat oven to 425°F. Line a rimmed sheet pan with parchment.
2. Whisk marinade: 2 Tbsp olive oil, lemon zest/juice, garlic, oregano, vinegar (if using), 1 tsp salt, pepper.
3. Pat chicken dry; toss with half the marinade. Season with a bit more salt.
4. On sheet pan, toss potatoes and green beans with remaining 1 Tbsp oil, remaining marinade, 1/2 tsp salt, pepper. Spread out; make space and place chicken skin-side up on top.
5. Roast 35–45 minutes until chicken hits 175°F at the thigh and skin is deep golden; toss veggies once halfway. Broil 1–2 minutes if you want extra crisp skin.
6. Rest 5 minutes. Scatter parsley and serve with lemon wedges and pan juices.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 1 lb, skin removed, cut into 8 strips $4.99/lb (sale)
• Organic Lacinato Kale 3 cups finely shredded (about 1/2 bunch) $2.99 each
• Kroger® Gala Apples – 3 lb bag 1 medium apple, matchsticks $3.99/bag
• Organic Cilantro 1/4 cup chopped, plus extra for garnish $1.99 each
• Green Onions 2, thinly sliced $1.50 per bunch
• Corn tortillas 8 small pantry
• Greek yogurt or sour cream 1/3 cup pantry
• Lime 1–2 (zest and juice) + wedges to serve pantry
• Chili powder 1 tsp pantry
• Ground cumin 1 tsp pantry
• Smoked paprika 1/2 tsp pantry
• Olive oil 1.5 Tbsp pantry
• Salt & black pepper to taste pantry

Instructions

1. Make slaw: Toss kale, apple, cilantro, and green onions with half the lime juice, a pinch of salt, and a drizzle of olive oil. Massage lightly 30 seconds; set aside to soften.
2. Stir sauce: Mix yogurt with lime zest and remaining lime juice; season with salt and pepper. Thin with a splash of water if needed.
3. Season fish: Pat dry. Combine chili powder, cumin, paprika, 3/4 tsp salt, and pepper; rub onto fish. Drizzle with 1 Tbsp olive oil.
4. Cook fish: Heat a large nonstick skillet over medium-high with remaining 1/2 Tbsp oil. Sear fish 2–3 minutes per side until opaque and flakes easily.
5. Warm tortillas in a dry skillet or directly over a low flame until pliable.
6. Assemble: Layer slaw, fish, and drizzle with lime-yogurt. Sprinkle extra cilantro. Serve with lime wedges.