Careme Recipes

Ingredients

• Wild-Caught Whole Fresh Dungeness Crab (or whole cooked Dungeness crab) 1 lb (meat picked; you’ll get ~6–8 oz meat from 1 lb whole crab) $8.99 sale (1 lb)
• Organic Leeks 1 medium leek (about 8 oz), thinly sliced (white + light green only) $3.99/lb
• Organic Spinach 3 cups packed (about 3 oz) $2.79 (1 ct)
• Organic Garlic Bulbs 2 cloves, minced $1.99 (3 ct)
• Organic Jumbo Yellow Onion (optional) 2–3 Tbsp finely chopped (optional, if leek is small) $1.49/lb
• Spaghetti or linguine (pantry) 6 oz dry
• Lemon (pantry) 1 (zest + 2 Tbsp juice)
• Olive oil (pantry) 2 Tbsp
• Butter (pantry) 1–2 Tbsp
• Dry white wine or chicken broth (pantry) 1/3 cup
• Red pepper flakes (pantry) Pinch
• Salt + black pepper (pantry) To taste
• Parmesan (optional) 2 Tbsp finely grated (optional; go light so it doesn’t mask crab)

Instructions

1. Prep the crab: if using whole crab, pick out about 6–8 oz crab meat; keep it in big chunks. Thinly slice 1 medium leek (white/light green only), mince 2 garlic cloves, and zest/juice 1 lemon.
2. Boil the pasta: bring a pot of salted water to a boil and cook 6 oz spaghetti/linguine until al dente. Reserve 1/2 cup pasta water, then drain.
3. Build the sauce on the stove: in a large skillet over medium heat, warm 2 Tbsp olive oil and melt 1 Tbsp butter. Add the sliced leek (and 2–3 Tbsp chopped onion if using) plus a pinch of salt; cook 5–7 minutes until very soft but not browned. Stir in the minced garlic and a pinch of red pepper flakes for 30 seconds.
4. Deglaze: add 1/3 cup dry white wine (or broth). Simmer 1–2 minutes to reduce slightly.
5. Add greens: stir in 3 cups packed spinach and cook 1 minute just until wilted.
6. Toss: add the drained pasta to the skillet with 2 Tbsp lemon juice and lemon zest. Splash in a little reserved pasta water (start with 2–3 Tbsp) and toss until glossy.
7. Finish with crab: gently fold in the crab meat just to warm through (about 30–60 seconds). Taste and adjust salt and black pepper. Add up to 1 more Tbsp butter if you want it richer.
8. Serve: plate immediately. Optional: finish with 2 Tbsp finely grated Parmesan (lightly) and an extra squeeze of lemon.

Ingredients

• Kroger® Beef Shaved Steak 12 oz (save the rest for lunch salads or tacos) $6.00 sale (14 oz)
• Organic Baby Bok Choy 12 oz (about 3–4 small heads), sliced into 1-inch pieces $2.99/lb
• Organic Ginger Root 1 Tbsp finely grated $3.99/lb
• Organic Garlic Bulbs 2 cloves, minced $1.99 (3 ct)
• Cooked rice (pantry) 1 cup dry jasmine rice (yields ~3 cups cooked) or 2–3 cups leftover cooked rice
• Soy sauce (pantry) 3 Tbsp
• Oyster sauce or hoisin (pantry, optional but great) 1 Tbsp
• Brown sugar or honey (pantry) 1–2 tsp
• Coarse ground black pepper (pantry) 1–1 1/2 tsp
• Cornstarch (pantry) 1 tsp
• Rice vinegar or lime juice (pantry) 2 tsp
• Neutral oil (pantry) 2 Tbsp (divided)
• Water or broth (pantry) 1/4 cup
• Sesame oil (pantry, optional) 1/2 tsp
• Sesame seeds/scallions (optional) For topping

Instructions

1. Prep: cook 1 cup dry rice (or reheat 2–3 cups cooked rice). Slice 12 oz bok choy into 1-inch pieces; keep stems and leaves separate if you can (stems take longer). Grate 1 Tbsp ginger and mince 2 garlic cloves.
2. Make the sauce: in a small bowl, whisk 3 Tbsp soy sauce, 1 Tbsp oyster sauce/hoisin (optional), 1–2 tsp brown sugar/honey, 1–1 1/2 tsp coarse black pepper, 1 tsp cornstarch, 2 tsp rice vinegar (or lime), and 1/4 cup water/broth.
3. Sear the beef (stove): heat 1 Tbsp neutral oil in a large skillet or wok over high heat until shimmering. Add 12 oz shaved steak in a single layer; let it sear 60–90 seconds without stirring, then toss and cook another 60–90 seconds just until mostly browned. Transfer beef to a plate (don’t overcook).
4. Stir-fry the bok choy: reduce heat to medium-high, add 1 Tbsp neutral oil. Add bok choy stems first and stir-fry 2 minutes. Add leaves and stir-fry 1 minute.
5. Aromatics: add the minced garlic and grated ginger; stir 30 seconds until fragrant.
6. Sauce + finish: whisk the sauce again, pour into the pan, and simmer 30–60 seconds until glossy and thickened. Return the beef (and any juices) to the pan; toss 30 seconds to coat. Optional: finish with 1/2 tsp sesame oil.
7. Serve: spoon over rice. Top with sesame seeds/scallions if you like.

Ingredients

• Kroger Bone-In Pork Shoulder Steaks 1 to 1 1/4 lb $4.99/lb
• Organic Green Cabbage 1/2 small head (about 10–12 oz), thinly sliced $1.69/lb
• Organic Jumbo Red Onions 1/4 medium red onion, thinly sliced $1.59/lb
• Organic Jalapeno Peppers (optional) 1, thinly sliced (optional) $3.99/lb
• Organic Avocado (optional) 1, sliced (optional) $3.50 each
• Salsa verde (jarred, pantry/store) 1 cup
• Chicken broth or water (pantry) 1/2 cup
• Ground cumin (pantry) 1 tsp
• Smoked paprika or chili powder (pantry) 1 tsp
• Salt + black pepper (pantry) To taste
• Lime (pantry) 1 (2 Tbsp juice)
• Olive oil (pantry) 1 Tbsp
• Corn tortillas (pantry/store) 6 small
• Honey or sugar (pantry, optional) 1 tsp (optional, for slaw balance)
• Cilantro (optional) Small handful, chopped

Instructions

1. Prep the slow cooker: pat dry 1 to 1 1/4 lb pork shoulder steaks. Season with 1 tsp salt, black pepper, 1 tsp cumin, and 1 tsp smoked paprika/chili powder.
2. Quick sear (stove, optional but recommended): heat 1 Tbsp olive oil in a skillet over medium-high. Sear the pork 2–3 minutes per side until browned, then transfer to the slow cooker.
3. Build the braise: pour 1 cup salsa verde and 1/2 cup broth/water around the pork in the slow cooker. Cover.
4. Slow cook: cook on HIGH for 3.5–4.5 hours or LOW for 6–7 hours, until easily shreddable.
5. Make the slaw while it cooks: thinly slice about 10–12 oz green cabbage and 1/4 red onion (and 1 jalapeño if using). Toss with 2 Tbsp lime juice, a big pinch of salt, and 1 tsp honey/sugar (optional). Let it sit; toss again before serving. Add chopped cilantro if you want.
6. Shred + sauce: shred the pork in the slow cooker with two forks. If the sauce is thin, leave the lid off and cook on HIGH 10–15 minutes to reduce slightly. Taste and adjust salt/lime.
7. Warm tortillas (stove): toast 6 corn tortillas in a dry skillet 20–30 seconds per side until warm and flexible.
8. Serve: build tacos with shredded green-salsa pork, crunchy slaw, and sliced avocado (optional).