Careme Recipes

Ingredients

• Kroger® Extra Large Raw Shrimp Peeled and Deveined Tall Off 2 packs (12 oz each) = 24 oz $6.99 (sale)
• Organic Red Cabbage 1 small head (or 1/2 large), thin-sliced $2.49/lb
• Organic Cucumber 1, thin-sliced (optional but nice crunch)
• Simple Truth Organic® Baby Dill 1/2 pack (optional)
• Limes (not listed) 3, cut into wedges
• Tortillas (not listed) 18 small corn tortillas
• Mayonnaise or Greek yogurt (pantry) 1/2 cup (optional for a quick crema)
• Old Bay or Cajun seasoning (pantry) 2 tbsp
• Garlic powder (pantry) 1 tsp
• Oil (pantry) 1 1/2 tbsp
• Salt + pepper (pantry) Salt to taste + 1/2 tsp pepper
• Hot sauce (optional) To serve

Instructions

1. Cabbage topping (3 minutes): Toss sliced red cabbage (and optional cucumber) with juice of 1 lime, a pinch of salt, and pepper. Add chopped dill if using. Set aside.
2. Optional quick crema (1 minute): Stir mayo or Greek yogurt with juice of 1/2 lime, pinch of salt, and a splash of water to make it drizzleable.
3. Cook shrimp (8 minutes): Pat shrimp dry. Toss with 2 tbsp Old Bay (or Cajun) + 1 tsp garlic powder + 1 tbsp oil. Heat a large skillet over medium-high until hot. Cook shrimp in 2 batches, 1–2 minutes per side, until just opaque. Squeeze 1/2 lime over the pan; taste for salt.
4. Warm tortillas (2 minutes): Warm tortillas in a dry skillet or wrapped in a damp towel in the microwave.
5. Serve: Fill tortillas with shrimp + cabbage crunch. Drizzle crema and add hot sauce and extra lime wedges.

Ingredients

• Bone-In Pork Loin Center-Cut Thick Chops 2.5 lb (about 6 thick chops)
• Private Selection® Peruvian Gold Sweet Onion 3 lb Bag 1 large onion, thin-sliced $5.49
• Organic Fuji Apple – Each 2 apples, thin-sliced
• Organic Lacinato Kale (or Organic Kale) 2 bunches (or 2 bags/bunch-equivalent) $2.99
• Apple cider vinegar (pantry) 2 tbsp
• Dijon mustard (pantry, optional) 1 tbsp
• Butter (pantry) 2 tbsp
• Oil (pantry) 2 tbsp
• Salt + pepper (pantry) 2 tsp salt + 1 tsp pepper

Instructions

1. Season chops: Pat pork chops dry. Season with 2 tsp salt and 1 tsp pepper. Let sit while grill heats (10 minutes).
2. Grill chops: Preheat grill to medium-high. Grill chops 4–6 minutes per side (depends on thickness) to 140–145°F. Rest 5 minutes.
3. Apple-onion sauté (stove): While chops grill/rest, heat 1 tbsp oil + 1 tbsp butter in a large skillet over medium-high. Add sliced onion; cook 5 minutes. Add sliced apples; cook 4–5 minutes until browned at edges but not mushy.
4. Finish sauté: Stir in 2 tbsp cider vinegar and optional 1 tbsp Dijon. Cook 1 minute. Taste and add a pinch of salt if needed.
5. Quick kale: In a second skillet (or wipe the first after the apples), heat 1 tbsp oil + 1 tbsp butter over medium-high. Add kale with a pinch of salt and 2 tbsp water; toss 3–5 minutes until wilted and glossy.
6. Serve: Plate 1 chop per person, spoon warm apple-onion mixture over top, and serve with sautéed kale.

Ingredients

• Kroger® Crunchy Coconut Shrimp with Sweet Chili Sauce Frozen 3 boxes (10 oz each)
• Gotham Greens® Butterhead Living Lettuce 2 heads (or equivalent greens)
• Organic Cucumber 1, sliced
• Fresh Organic Large Ripe Avocado 2, sliced (optional)
• Limes (not listed) 2
• Olive oil (pantry) 3 tbsp
• Salt + pepper (pantry) Salt and pepper to taste

Instructions

1. Bake shrimp: Heat oven to 425°F. Arrange coconut shrimp in a single layer on 2 sheet pans. Bake per package directions (typically 12–15 minutes), rotating pans halfway for even crisping.
2. Quick salad: Tear butterhead lettuce. Add sliced cucumber (and optional avocado).
3. Dress: Whisk 3 tbsp olive oil with juice of 1 lime, salt, and pepper. Toss with salad right before serving.
4. Dip: Use included sweet chili sauce; brighten it with a squeeze of the remaining lime (stir in).
5. Serve: Put shrimp on a platter with dip and the salad alongside.

Ingredients

• Kroger® Hardwood Smoked Polska Kielbasa Sausage Pork and Beef Link 14 OZ 3 packages (14 oz each) $3.99 (sale)
• Private Selection® Peruvian Gold Sweet Onion 3 lb Bag 2 large onions, thin-sliced $5.49
• Organic Yukon Gold Potatoes 3 lb $4.99 (3 lb)
• Kroger® Fresh Trimmed Green Beans Bag 2 bags (12 oz each)
• Simple Truth Organic® Garlic Bulbs 1 bulb (4 cloves used), minced $2.79
• Butter (pantry) 6 tbsp
• Milk or sour cream (pantry) 1/2 cup milk (or 1/3 cup sour cream)
• Flour (pantry) 2 tbsp
• Beef or chicken stock (pantry) 2 cups
• Dijon mustard (pantry) 1 tbsp
• Worcestershire (pantry, optional) 1 tsp
• Oil (pantry) 1 tbsp
• Salt + pepper (pantry) Salt to taste + 1 tsp pepper
• Lemon (optional) 1/2 lemon for green beans

Instructions

1. Prep: Peel (optional) and cut 3 lb Yukon Gold potatoes into 1–2 inch chunks. Thin-slice 2 large sweet onions. Mince 4 garlic cloves. Trim 24 oz green beans if needed.
2. Cook potatoes: Put 3 lb potatoes in a large pot, cover with cold water, and add 2 tsp salt. Bring to a boil, then simmer 12–15 minutes until very tender. Drain well.
3. Sear sausage (stove): While potatoes cook, heat 1 tbsp oil in a large skillet over medium-high. Add 3 x 14-oz kielbasa links (whole or cut into large pieces). Brown 6–8 minutes total, turning to color all sides. Remove to a plate (cover loosely).
4. Onion gravy: In the same skillet, reduce heat to medium and add 2 tbsp butter. Add sliced 2 onions + 1/2 tsp salt. Cook 10–12 minutes, stirring, until deeply softened and golden. Add minced 4 garlic cloves; cook 30 seconds.
5. Thicken: Sprinkle 2 tbsp flour over onions; stir 1 minute. Slowly whisk in 2 cups stock. Add 1 tbsp Dijon + 1 tsp Worcestershire (optional) + 1/2 tsp pepper. Simmer 3–5 minutes until glossy. Return browned sausage to the gravy and simmer 3–5 minutes to heat through. Taste and salt as needed.
6. Mash: Return drained potatoes to the hot pot. Add 4 tbsp butter + 1/2 cup milk (or 1/3 cup sour cream). Mash until creamy. Season with salt and pepper to taste.
7. Green beans: In a second skillet or the microwave/steam basket, cook 24 oz green beans with a splash of water and a pinch of salt until crisp-tender (6–8 minutes sauté/steam). Finish with 1 tbsp butter and optional squeeze of 1/2 lemon.
8. Serve: Spoon mashed potatoes onto plates, top with sausage and onion gravy, and serve with buttery green beans on the side.