Careme Recipes

Ingredients

• Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs Griller Pack BIG DEAL! 1 lb $4.49
• Greenhouse Grown Fresh Tri-Color Peppers - Big Deal! 3 peppers $6.00
• Fresh On the Vine Red Tomatoes by the Bunch 1 lb $1.99
• Kroger® Gold Potatoes 1 lb $3.99
• Jumbo Yellow Onions 1 lb $0.99
• Parsley 1/2 bunch $1.29
• Fresh Organic Lemons - Each 1 lemon $0.99
• Garlic 3 cloves $0.69

Instructions

1. Preheat the oven to 450°F. Wash and dry 1 lb Kroger® Gold Potatoes, 3 tri-color peppers, 1 lb on-the-vine tomatoes, 1 lb chicken thighs, 1 lemon, and 1/2 bunch parsley. Peel and cut 1/2 lb of the jumbo yellow onion into thick wedges. Cut the potatoes into 1-inch pieces, cut the peppers into wide strips, halve or quarter the tomatoes depending on size, finely chop the parsley, and mince 3 garlic cloves.
2. Spread the 1 lb cut potatoes and the onion wedges on a sheet pan. Season with salt, pepper, and oil from your pantry, then roast at 450°F for 15 minutes until starting to brown at the edges.
3. While the potatoes roast, pat dry the 1 lb chicken thighs and season them with salt, pepper, and half of the minced garlic. Toss the pepper strips and tomatoes with a little oil, salt, and pepper in a bowl.
4. Push the potatoes and onions to one side of the sheet pan or transfer them to a platter if crowded. Add the seasoned 1 lb chicken thighs to the hot pan and scatter the peppers and tomatoes around them. Roast for 18 to 20 minutes until the chicken is cooked through and the vegetables are lightly blistered.
5. Move the sheet pan to the stovetop if needed and, while still hot, squeeze in the juice of 1/2 lemon and scatter over the remaining minced garlic so the residual heat softens it. Add half the chopped parsley and gently toss the vegetables and potatoes so the tomato juices glaze everything.
6. Plate by spooning the roasted potatoes and onions slightly off-center on each plate, nestling 2 to 3 chicken thighs per plate, then arranging the roasted peppers and tomatoes over and around the chicken for color. Finish with the remaining parsley and a few small wedges from the remaining 1/2 lemon on the side.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 1 lb $6.99
• Green Asparagus 1 lb $1.99
• Fresh Cabbage Green Cabbage 1/2 lb $0.59
• Large Gala Apple - Each 1 apple $1.49
• Green Onions 1 bunch $1.29
• Fresh Organic Lemons - Each 1 lemon $0.99
• Garlic 2 cloves $0.69

Instructions

1. Wash and dry 1 lb rockfish fillet, 1 lb asparagus, 1/2 lb green cabbage, 1 Gala apple, 1 bunch green onions, and 1 lemon. Trim the woody ends from the asparagus and cut the spears in half on a bias. Finely shred the 1/2 lb cabbage. Dice the apple into small cubes, thinly slice the green onions, and mince 2 garlic cloves.
2. In a small bowl, combine the diced Gala apple, half the sliced green onions, the zest and juice of 1/2 lemon, a pinch of salt, and a drizzle of oil from your pantry. Set aside so it becomes a quick relish.
3. Pat the 1 lb rockfish dry and cut it into 2 equal portions. Season both portions with salt and pepper. Heat a large skillet over medium-high heat with a little oil. Sear the fish for 3 to 4 minutes on the first side until golden, then turn and cook 2 to 3 minutes more until just cooked through. Transfer the fish to a warm plate.
4. Lower the heat to medium. In the same skillet, add the minced 2 garlic cloves and stir for a few seconds. Add the shredded 1/2 lb green cabbage and the 1 lb asparagus, season with salt and pepper, and cook for 4 to 5 minutes, tossing often, until the cabbage is wilted but still a little toothsome and the asparagus is tender-crisp. Squeeze in the remaining 1/2 lemon.
5. Taste the vegetables and adjust seasoning. If the pan looks dry, add a spoonful of water and let it steam off quickly so the vegetables stay glossy rather than greasy.
6. Plate by making a neat bed of the warm cabbage and asparagus in the center of each plate. Set one seared rockfish portion on top of each mound. Spoon the apple-green onion relish over the fish and let a little fall onto the plate for brightness and crunch. Finish with the remaining sliced green onions scattered over the top.

Ingredients

• Simple Truth® Italian Chicken Sausage Links 12 OZ 12 oz $5.99
• Kroger® Sliced White Mushrooms 8 oz $2.00
• Fresh Roma Tomato 1 lb $1.49
• Fresh Large Green Bell Pepper 1 pepper $0.99
• Jumbo White Onions 1/2 lb $0.99
• Parsley 1/2 bunch $1.29
• Garlic 3 cloves $0.69
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 1 cup used $1.79
• pantry pasta 6 to 7 oz short pasta

Instructions

1. Bring a pot of well-salted water to a boil for 6 to 7 oz short pantry pasta. While the water heats, wash and dry 12 oz Italian chicken sausage links, 8 oz sliced white mushrooms, 1 lb Roma tomatoes, 1 green bell pepper, 1/2 lb jumbo white onion, and 1/2 bunch parsley. Dice the tomatoes, cut the bell pepper into small strips, thinly slice the onion, finely chop the parsley, and mince 3 garlic cloves.
2. Cook the 6 to 7 oz pasta until just shy of al dente according to the package directions. Reserve 1/2 cup pasta water, then drain.
3. While the pasta cooks, heat a large skillet over medium heat with a little oil. Add the 12 oz Italian chicken sausage links and brown them for 6 to 8 minutes, turning as needed, until cooked through. Transfer to a cutting board and slice each link into thick coins on a diagonal.
4. In the same skillet, add the sliced 1/2 lb onion and the 1 green bell pepper. Cook for 4 minutes until softened and lightly caramelized at the edges. Add the 8 oz sliced mushrooms and cook 4 to 5 minutes more until they release their moisture and begin to brown. Stir in the minced 3 garlic cloves and cook 30 seconds.
5. Add the diced 1 lb Roma tomatoes, the sliced sausage, and 1 cup Simple Truth Organic® Low Sodium Free Range Chicken Broth. Simmer for 6 to 8 minutes, stirring occasionally, until the tomatoes break down and the liquid reduces into a light, chunky sauce.
6. Add the drained pasta to the skillet along with a splash of reserved pasta water as needed. Toss until the sauce coats the pasta and the sausage, peppers, and mushrooms are evenly distributed. Stir in half of the chopped parsley and taste for salt and pepper.
7. Plate in shallow bowls by twirling or spooning the pasta into a mound, then arranging extra sausage coins and some of the red tomato pieces and green pepper strips on top for a more polished look. Finish with the remaining parsley scattered over each bowl.