Careme Recipes

Ingredients

• Draper Valley Boneless Skinless Fresh Chicken Breast 1 lb $7.49/lb
• Carrots 1 lb $1.69
• Green Cabbage 1 lb $1.49
• Garlic 1 bulb $1.50
• Fresh Organic Lemon 1 ct $1.69
• Parsley 1 ct $1.69
• Jumbo Yellow Onions 1/2 lb $1.49/lb
• Cooked grain such as brown rice, quinoa, or farro 2 cups cooked pantry

Instructions

1. Heat oven to 425°F.
2. Cook your grain so you have 2 cups cooked for 2 servings.
3. Slice 1/2 lb onion, shred about 2 cups cabbage from the 1 lb head, and cut 1 lb carrots into sticks or coins. Mince 2 garlic cloves, chop 2 tablespoons parsley, and zest and juice the lemon.
4. Toss carrots and onion with oil, salt, and pepper on a sheet pan. Roast 20 minutes.
5. Season 1 lb chicken breast with salt, pepper, half the garlic, and half the lemon zest. Add to the sheet pan and roast 12 to 15 minutes more, until cooked through. Rest, then slice.
6. While the chicken cooks, sauté the cabbage in a skillet with a little oil for 5 to 7 minutes until tender-crisp. Add remaining garlic and a squeeze of lemon juice.
7. Build bowls with warm grain, sautéed cabbage, roasted carrots and onion, and sliced chicken.
8. Finish with parsley, remaining lemon juice, and a drizzle of olive oil.

Ingredients

• Kroger® 93/7 Ground Beef Tray 1 LB 1 lb $6.99 sale
• Broccoli Crown 1 lb $3.29/lb
• Kroger® Sliced White Mushrooms 8 oz $2.79
• Green Onions 1 bunch $1.50
• Jumbo Yellow Onions 1/2 lb $1.49/lb
• Garlic 1 bulb $1.50
• Ginger Root 1 small knob $4.99/lb
• Cooked grain such as brown rice, quinoa, or farro 2 cups cooked pantry

Instructions

1. Cook your grain so you have 2 cups cooked.
2. Cut broccoli into small florets. Slice 1/2 lb onion, mince 2 garlic cloves, grate 1 teaspoon ginger, and slice the green onions.
3. Heat a large skillet over medium-high heat. Brown 1 lb ground beef with a pinch of salt and pepper, breaking it up well. Remove excess fat if needed.
4. Add onion, mushrooms, garlic, and ginger. Cook 4 to 5 minutes until softened.
5. Add broccoli with a splash of water, cover, and steam 3 to 4 minutes until tender-crisp.
6. Season with soy sauce or salt and pepper if using pantry items. Stir in sliced green onions.
7. Serve over warm grain bowls.

Ingredients

• Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off 12 oz $6.99 sale
• Green Asparagus 1 lb $4.99 sale
• Green Top Red Radishes 1 bunch $1.89
• Garlic 1 bulb $1.50
• Fresh Organic Lemon 1 ct $1.69
• Parsley 1 ct $1.69
• Cooked grain such as quinoa or brown rice 2 cups cooked pantry

Instructions

1. Cook your grain so you have 2 cups cooked.
2. Trim 1 lb asparagus and cut into 2-inch pieces. Slice radishes thinly. Mince 2 garlic cloves, chop parsley, and zest and juice the lemon.
3. Pat dry 12 oz shrimp and season lightly with salt and pepper.
4. Heat oil in a skillet over medium-high heat. Sear shrimp 1 to 2 minutes per side until just cooked. Remove.
5. In the same skillet, cook asparagus 4 to 5 minutes until crisp-tender. Add garlic for 30 seconds.
6. Return shrimp to the pan with lemon zest and a squeeze of juice. Toss briefly.
7. Build bowls with warm grain, shrimp, asparagus, and fresh radishes.
8. Top with parsley, more lemon juice, and olive oil if desired.