Careme Recipes

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off

  12 ounces 6.99
• Green Asparagus

  1 lb 3.49
• Kroger® Sliced White Mushrooms

  8 oz 2.49
• Garlic

  3 cloves 0.69
• Fresh Organic Lemon - Each

  1 each 0.99
• Parsley

  1/2 bunch 1.29
• Pasta

  8 ounces spaghetti or linguine
• Olive oil

  2 tablespoons
• Butter

  1 tablespoon
• Red pepper flakes

  1/4 teaspoon
• Salt

  to taste
• Black pepper

  to taste

Instructions

1. Bring a large pot of salted water to a boil and cook 8 ounces pasta until al dente. Reserve 1/2 cup pasta water before draining.
2. Trim 1 pound asparagus and cut into 2-inch pieces. Mince 3 garlic cloves. Chop 2 tablespoons parsley. Zest and juice 1 lemon.
3. Pat 12 ounces shrimp dry and season lightly with salt and black pepper.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp and cook 1 to 2 minutes per side until just pink. Remove to a plate.
5. Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Add asparagus and 8 ounces sliced mushrooms; cook 4 to 5 minutes until the mushrooms soften and asparagus is crisp-tender.
6. Add garlic and 1/4 teaspoon red pepper flakes; cook 30 seconds. Return shrimp to the pan.
7. Add drained pasta, lemon zest, 2 tablespoons lemon juice, chopped parsley, and a splash of reserved pasta water. Toss until glossy and lightly sauced. Season with salt and black pepper to taste.
8. Plate in shallow bowls, twirling the pasta into nests and topping each portion with shrimp and asparagus tips for a polished look.

Ingredients

• Broccoli Crown

  1 lb 2.19
• Jumbo Sweet Onions

  1 lb 1.39
• Kroger® Fresh Grape Tomatoes

  10 oz 2.49
• Garlic

  4 cloves 0.69
• Simple Truth Organic® Basil

  0.5 oz 2.49
• Fresh Organic Lemon - Each

  1 each 0.99
• Pasta

  8 ounces penne or rigatoni
• Olive oil

  3 tablespoons
• Parmesan

  1/3 cup grated
• Salt

  to taste
• Black pepper

  to taste

Instructions

1. Preheat the oven to 425°F. Cut 1 pound broccoli crown into florets and thinly slice some of the stem. Slice 1/2 pound from the 1 pound sweet onion into wedges. Halve 10 ounces grape tomatoes. Mince 4 garlic cloves.
2. On a sheet pan, toss broccoli, onion, and tomatoes with 2 tablespoons olive oil, salt, and black pepper. Roast 18 to 22 minutes, stirring once, until the broccoli is browned in spots and the tomatoes slump.
3. Meanwhile, cook 8 ounces pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
4. Chop 2 tablespoons basil and zest the 1 lemon. Juice half the lemon.
5. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and cook 20 seconds. Add the roasted vegetables, pasta, lemon zest, 1 tablespoon lemon juice, chopped basil, and a splash of pasta water. Toss well.
6. Add 1/3 cup grated Parmesan and toss again, loosening with more pasta water if needed. Taste and adjust salt and pepper.
7. Serve in bowls with extra basil on top and the roasted tomatoes spooned over the pasta for color and shine.

Ingredients

• Mahi Mahi Wild Caught Filet

  1 lb 7.99
• Organic Green Asparagus

  1 lb 4.29
• Yukon Gold Potatoes

  1 lb 1.29
• Garlic

  2 cloves 0.69
• Parsley

  1/2 bunch 1.29
• Fresh Organic Lemon - Each

  1 each 1.29
• Olive oil

  2 1/2 tablespoons
• Kosher salt

  1 teaspoon, plus more to taste
• Black pepper

  1/2 teaspoon
• Paprika

  1/2 teaspoon

Instructions

1. Preheat the oven to 425°F. Line a sheet pan if you like easier cleanup. Rinse 1 pound Yukon Gold potatoes and cut them into 1-inch chunks. Trim 1 pound organic green asparagus by snapping or cutting off the woody ends. Mince 2 garlic cloves. Finely chop 2 tablespoons parsley from the 1/2 bunch. Zest the 1 lemon lightly, then cut it in half.
2. Toss the 1 pound cut Yukon Gold potatoes with 1 1/2 tablespoons olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika. Spread the potatoes on one side of the sheet pan with cut sides down where possible. Roast for 15 minutes.
3. After the potatoes have roasted 15 minutes, toss the 1 pound trimmed asparagus with 1/2 tablespoon olive oil and a pinch of salt. Add the asparagus to the other side of the pan. Roast the potatoes and asparagus together for 10 to 12 minutes, until the asparagus is just tender and the potatoes are browned and creamy inside.
4. While the vegetables roast, pat the 1 pound mahi mahi very dry and cut it into 2 equal portions. Season both pieces with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
5. Heat a large skillet over medium-high heat. Add 1/2 tablespoon olive oil. Place the 2 mahi mahi portions in the hot skillet and sear for 3 to 4 minutes on the first side until golden. Flip and cook 2 to 3 minutes more, until the fish is just cooked through and flakes easily. Transfer the fish to a warm plate.
6. Lower the skillet heat to medium. Add the minced 2 garlic cloves and cook for about 20 seconds, just until fragrant. Add 2 tablespoons lemon juice and 1/4 teaspoon lemon zest from the 1 lemon, scraping up any browned bits. Swirl in 1 tablespoon water and the chopped 2 tablespoons parsley. Taste and adjust with a pinch more salt if needed.
7. Plate by spooning the roasted Yukon Gold potatoes slightly off-center, then leaning the seared mahi mahi against them. Arrange the asparagus in a tidy bundle alongside for height and color contrast. Spoon the lemon-parsley pan sauce over the fish and finish with an extra squeeze from the remaining lemon half.

Ingredients

• Simple Truth® Natural Lamb Sirloin Chops

  1 lb 16.99
• Loose Red Beets

  1 lb 1.99
• Baby Rainbow Carrots

  12 ct 2.99
• Organic Yellow Potatoes

  1 lb 1.99
• Simple Truth Organic® Rosemary

  0.5 oz 2.49
• Garlic

  3 cloves 0.69
• Fresh Organic Lemon - Each

  1 each 1.29
• Olive oil

  2 tablespoons
• Dijon mustard

  1 teaspoon
• Kosher salt

  1 teaspoon, plus more to taste
• Black pepper

  3/4 teaspoon

Instructions

1. Preheat the oven to 425°F. Scrub 1 pound loose red beets and trim them, then cut into wedges. If the 12 baby rainbow carrots are thick, halve them lengthwise; leave small ones whole. Halve or quarter the 1 pound organic yellow potatoes into bite-size pieces. Mince 3 garlic cloves. Finely chop 1 teaspoon rosemary leaves from the 0.5-ounce rosemary package. Zest the 1 lemon lightly, then cut it in half.
2. Toss the 1 pound beet wedges with 1 tablespoon olive oil, a pinch of kosher salt, and a pinch of black pepper. Spread them on a sheet pan. On a second section of the pan or a second small pan, toss the 12 baby rainbow carrots and the 1 pound organic yellow potatoes with 1/2 tablespoon olive oil, half of the minced garlic, the chopped 1 teaspoon rosemary, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
3. Roast the beets, carrots, and potatoes for 30 to 35 minutes total, stirring once halfway through. The beets should be tender, the carrots lightly caramelized, and the potatoes browned at the edges.
4. While the vegetables roast, pat the 1 pound lamb sirloin chops dry. Season them with the remaining 1/2 teaspoon kosher salt, the remaining 1/2 teaspoon black pepper, and a little lemon zest from the 1 lemon.
5. Heat a heavy skillet over medium-high heat and add the remaining 1/2 tablespoon olive oil. Sear the 1 pound lamb sirloin chops for 3 to 4 minutes per side for medium-rare to medium, depending on thickness. Add the remaining minced garlic during the last 30 seconds so it perfumes the oil without burning. Transfer the lamb to a plate and rest for 5 minutes.
6. In a bowl, toss the roasted 1 pound organic yellow potatoes with 1 teaspoon Dijon mustard and 1 teaspoon lemon juice from the 1 lemon to make a quick warm potato salad. Taste and add a pinch more salt if needed.
7. Plate by spooning the warm mustard-rosemary potatoes slightly off-center. Fan the roasted beet wedges and rainbow carrots alongside for strong color contrast. Lean the rested lamb sirloin chops against the potatoes and finish with a squeeze of lemon over the lamb just before serving for brightness.