Careme Recipes

Ingredients

• Simple Truth® Mild Italian Chicken Sausage 1 lb $5.49 sale
• Organic Leeks-Order by the Bunch (2-3 leeks per bunch) 1/2 lb $5.49/lb
• Kroger® Whole White Mushrooms 8 oz $2.79/8 oz
• Kroger® Tender Baby Spinach Bag Salad 5 oz $2.49/10 oz
• Fresh Organic Lemon 1 $1.69 each
• Garlic 2 cloves $1.50 each
• Parsley 1/2 bunch $1.69 each
• Pasta 6 oz dry pantry
• Olive oil, salt, black pepper, optional parmesan as needed pantry

Instructions

1. Bring a pot of salted water to a boil and cook 6 oz dry pasta from pantry until al dente. Reserve 1 cup pasta water, then drain.
2. While the pasta cooks, remove casings if needed from 1 lb Simple Truth® Mild Italian Chicken Sausage ($5.49 sale). Clean and thinly slice 1/2 lb Organic Leeks ($5.49/lb). Slice 8 oz Kroger® Whole White Mushrooms ($2.79/8 oz). Mince 2 garlic cloves from Garlic ($1.50 each). Chop 1/2 bunch Parsley ($1.69 each). Zest and juice 1 Fresh Organic Lemon ($1.69 each).
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the 1 lb Simple Truth® Mild Italian Chicken Sausage ($5.49 sale), breaking it into bite-size pieces, and cook 5 to 6 minutes until browned and cooked through. Transfer to a plate if the pan feels crowded.
4. Reduce heat to medium. Add the sliced 1/2 lb Organic Leeks ($5.49/lb) with a pinch of salt and cook 3 to 4 minutes until softened. Add the sliced 8 oz Kroger® Whole White Mushrooms ($2.79/8 oz) and cook 5 minutes until browned. Stir in the 2 minced garlic cloves from Garlic ($1.50 each) for 30 seconds.
5. Add 5 oz Kroger® Tender Baby Spinach Bag Salad ($2.49/10 oz) and cook until wilted. Return the browned 1 lb Simple Truth® Mild Italian Chicken Sausage ($5.49 sale) to the skillet.
6. Add the drained pasta, half the chopped 1/2 bunch Parsley ($1.69 each), the zest of 1 Fresh Organic Lemon ($1.69 each), and 1 to 2 tablespoons lemon juice. Toss with splashes of reserved pasta water until the sauce lightly coats the noodles.
7. Season with salt and black pepper. Serve topped with the remaining parsley and optional parmesan from pantry.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99/lb sale
• Yukon Gold Potatoes 1 lb $1.49/lb
• Organic Leeks 1/2 lb $5.49/lb
• Kroger® Whole White Mushrooms 8 oz $2.79/8 oz
• Fresh Organic Lemon 1 $1.69 each
• Garlic 2 cloves $1.50 each
• Olive oil, butter, salt, black pepper as needed pantry
• Erath Pinot Noir Oregon Red Wine (750 ml) 1 bottle (750 ml) $14.99

Instructions

1. Prep 1 pound Kroger® Fresh Natural Pork Tenderloin ($3.99/lb sale) by trimming any silver skin and cutting it into 1-inch medallions. Halve or quarter 1 pound Yukon Gold Potatoes ($1.49/lb) into bite-size pieces. Clean and thinly slice about 1/2 pound organic leeks ($5.49/lb). Slice 8 ounces Kroger® Whole White Mushrooms ($2.79/8 oz). Mince 2 garlic cloves from 1 bulb garlic ($1.50 each). Zest and juice 1 fresh organic lemon ($1.69 each).
2. Place the 1 pound Yukon Gold Potatoes ($1.49/lb) in a pot, cover with salted water, and bring to a boil. Simmer 10 to 12 minutes until just tender. Drain well.
3. While the potatoes cook, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the 1 pound Kroger® Fresh Natural Pork Tenderloin ($3.99/lb sale) with 3/4 teaspoon salt and black pepper. Sear the pork medallions 2 to 3 minutes per side until browned and just cooked through. Transfer to a plate.
4. Reduce the heat to medium. Add 1 tablespoon butter and the sliced 1/2 pound organic leeks ($5.49/lb) to the same skillet. Cook 3 minutes until softened. Add the sliced 8 ounces Kroger® Whole White Mushrooms ($2.79/8 oz) and cook 5 to 6 minutes until the mushrooms brown and their moisture cooks off. Stir in the 2 minced garlic cloves from 1 bulb garlic ($1.50 each) for 30 seconds.
5. Add the drained 1 pound Yukon Gold Potatoes ($1.49/lb) to the skillet with the leeks and mushrooms. Season with salt, black pepper, and half the zest from 1 fresh organic lemon ($1.69 each). Toss and let the potatoes crisp lightly for 3 to 4 minutes.
6. Return the seared 1 pound Kroger® Fresh Natural Pork Tenderloin ($3.99/lb sale) and any juices to the skillet. Squeeze in 1 to 2 tablespoons juice from 1 fresh organic lemon ($1.69 each) and toss everything together for 1 minute. Taste and adjust seasoning.
7. Serve the pork medallions over the leek-mushroom potato hash, finishing with the remaining lemon zest from 1 fresh organic lemon ($1.69 each).

Ingredients

• Fresh Atlantic Whole Salmon Fillet Farm Raised (sustainably sourced) 1 lb $12.99/lb
• Green Asparagus 1 lb $4.99/lb sale
• Kroger® Whole White Mushrooms 8 oz $2.79/8 oz
• Fresh Organic Lemon 1 $1.69 each
• Garlic 2 cloves $1.50 each
• Parsley 1/2 bunch $1.69 each
• Olive oil, salt, black pepper as needed pantry

Instructions

1. Heat oven to 425°F. Trim 1 lb Green Asparagus ($4.99/lb sale). Slice 8 oz Kroger® Whole White Mushrooms ($2.79/8 oz). Mince 2 garlic cloves from Garlic ($1.50 each). Chop 1/2 bunch Parsley ($1.69 each). Zest and juice 1 Fresh Organic Lemon ($1.69 each).
2. Place asparagus and mushrooms on a sheet pan. Toss with olive oil, salt, pepper, and half the minced garlic. Roast 10 minutes.
3. Meanwhile, cut 1 lb Fresh Atlantic Whole Salmon Fillet Farm Raised ($12.99/lb) into 2 portions. Season with salt, pepper, and half the lemon zest.
4. Push vegetables aside, add salmon to the pan, drizzle with a little olive oil, and roast 10 to 12 minutes more until salmon is just cooked through.
5. While it roasts, mix remaining garlic, parsley, lemon juice, remaining zest, and 1 to 2 tablespoons olive oil into a loose sauce.
6. Serve salmon over the roasted asparagus and mushrooms, spooning the lemon-parsley sauce over top.