Careme Recipes

Ingredients

• Green Asparagus 1 lb $1.99/lb sale
• Kroger® Sliced White Mushrooms 8 oz $2.79
• Spinach 1 bunch $2.69
• Jumbo Yellow Onions 1 lb $1.49/lb
• Garlic 1 bulb or 4 cloves $1.50 each
• Kroger® Russet Potatoes Big Deal in 10 lb Bag optional side: 2 lb $5.49
• Pantry: pasta 2 lb short pasta pantry
• Pantry: marinara or cream sauce about 4 cups pantry
• Pantry: shredded mozzarella 3 cups pantry
• Pantry: grated parmesan 1 cup pantry
• Pantry: olive oil, salt, black pepper as needed pantry

Instructions

1. Heat oven to 400°F. Grease a 9x13-inch baking dish or similar large casserole dish.
2. Bring a large pot of salted water to a boil and cook 2 lb pasta until just shy of done. Drain.
3. While pasta cooks, dice 1 lb yellow onions and slice 8 oz mushrooms. Trim and cut 1 lb asparagus into small bite-size pieces. Roughly chop 1 bunch spinach. Mince 4 cloves garlic.
4. Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook onions for 5 minutes. Add mushrooms and cook 4 minutes more. Add garlic and asparagus and cook 3 minutes. Stir in spinach and cook until wilted.
5. Add about 4 cups marinara or mild cream sauce to the skillet. Season lightly with salt and pepper.
6. Mix the cooked pasta with the vegetables and sauce. Stir in 2 cups mozzarella and 1/2 cup parmesan.
7. Spread into baking dish. Top with remaining 1 cup mozzarella and 1/2 cup parmesan.
8. Bake 20 to 25 minutes until bubbly and lightly golden. Rest 5 minutes before serving.
9. Optional for very hungry groups: roast 2 lb russet potatoes cut into wedges with oil and salt at the same time and serve on the side.

Ingredients

• Green Cabbage 1 lb $0.59/lb sale
• Carrots 1 lb $1.69/lb
• Green Onions 2 bunches $1.50 each
• Kroger® Whole White Mushrooms 8 oz $2.79
• Green Asparagus 1 lb $1.99/lb sale
• Garlic 4 cloves $1.50 each
• Ginger Root 1 small piece optional $4.99/lb
• Pantry: cooked rice 8 cups cooked pantry
• Pantry: eggs 6, optional pantry
• Pantry: soy sauce, oil as needed pantry

Instructions

1. Prep vegetables: shred 1 lb cabbage, dice 1 lb carrots small, slice 8 oz mushrooms, cut 1 lb asparagus into small pieces, and slice 2 bunches green onions. Mince 4 garlic cloves and grate a little ginger if using.
2. Heat a very large skillet or pot over medium-high heat with 2 tablespoons oil.
3. If using 6 eggs, scramble them first, remove, and set aside.
4. Add carrots, mushrooms, cabbage, asparagus, garlic, and optional ginger. Stir-fry 6 to 8 minutes until tender-crisp.
5. Add 8 cups cooked rice and stir well, breaking up clumps.
6. Add 4 to 6 tablespoons soy sauce to taste. Stir in the eggs if using and most of the green onions.
7. Cook 3 to 5 minutes more until hot throughout. Top with remaining green onions and serve.
8. For kids, keep seasoning mild and offer extra soy sauce at the table for adults.

Ingredients

• Kroger® Russet Potatoes Big Deal in 10 lb Bag 3 lb $5.49
• Green Asparagus 1 lb $1.99/lb sale
• Kroger® Tri-Color Bell Peppers 1 pack $3.99 sale
• Jumbo Yellow Onions 1 lb $1.49/lb
• Kroger® Sliced Baby Bella Mushrooms 8 oz $3.99
• Fresh Lemon 1 $1.69 each
• Pantry: olive oil, salt, pepper, garlic powder, mild shredded cheese as needed pantry
• Pantry: tortillas or crusty bread, optional for serving pantry

Instructions

1. Heat oven to 425°F. Line 2 sheet pans if possible.
2. Cut 3 lb russet potatoes into small cubes. Slice 1 lb onions, slice the bell peppers from 1 pack tri-color peppers, trim 1 lb asparagus and cut into pieces, and slice or separate 8 oz mushrooms if needed.
3. Toss potatoes with olive oil, salt, pepper, and garlic powder. Spread on sheet pan and roast 20 minutes.
4. Toss onions, peppers, mushrooms, and asparagus with a bit more oil, salt, and pepper. Add them to the pans after the potatoes have started cooking.
5. Roast 15 to 20 minutes more until everything is tender and browned at the edges.
6. Squeeze over juice of 1 lemon and toss lightly. Sprinkle with shredded cheese and return to oven 3 to 5 minutes to melt.
7. Serve family-style, with tortillas or bread if available. Adults can add hot sauce; keep the kids' portions plain and cheesy.