Careme Recipes

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off 12 oz $6.99
• Green Asparagus 1 lb $1.99/lb sale
• Fresh Organic Lemon 1 $1.29 each
• Garlic 3 cloves $0.69 each
• Parsley 2 tbsp chopped $1.29 each
• dried pasta (pantry) 6-8 oz pantry

Instructions

1. Bring a pot of salted water to a boil and cook 6-8 oz dried pasta from pantry until al dente. Reserve 1/2 cup pasta water, then drain.
2. Trim 1 lb asparagus and cut into 2-inch pieces. Mince 3 garlic cloves, chop 2 tbsp parsley, and zest and juice 1 lemon.
3. Pat dry 12 oz shrimp and season with salt and pepper.
4. Heat 1 tbsp oil in a large skillet over medium-high heat. Cook shrimp for 1-2 minutes per side until just pink; remove to a plate.
5. In the same skillet, add asparagus and cook 3-4 minutes until crisp-tender. Add garlic and cook 30 seconds.
6. Add the drained pasta, cooked shrimp, lemon zest, half the lemon juice, and a splash of reserved pasta water. Toss until glossy and coated.
7. Finish with chopped parsley and more lemon juice to taste. Serve immediately.

Ingredients

• Simple Truth® Mild Italian Chicken Sausage 12 oz $7.99
• Kroger® Sliced Baby Bella Mushrooms 8 oz $3.29
• Jumbo Yellow Onions 1 medium $0.99/lb
• Garlic 3 cloves $0.69 each
• Parsley 2 tbsp chopped $1.29 each
• Fresh Large Hothouse Grown Premium Red Tomato 1 large $2.29/lb
• dried pasta (pantry) 6-8 oz pantry

Instructions

1. Bring a pot of salted water to a boil and cook 6-8 oz dried pasta from pantry until al dente. Reserve 1/2 cup pasta water, then drain.
2. Slice 12 oz mild Italian chicken sausage into coins. Slice 1 medium onion, mince 3 garlic cloves, chop 1 large tomato, and slice 8 oz mushrooms if needed.
3. Heat 1 tbsp oil in a large skillet over medium-high heat. Brown the sausage for 4-5 minutes; transfer to a plate.
4. Add onion and mushrooms to the skillet and cook 6-8 minutes until softened and browned. Add garlic and cook 30 seconds.
5. Stir in chopped tomato, 1/4 cup water, salt, and pepper. Simmer 3-4 minutes until lightly saucy.
6. Return sausage to the pan, add drained pasta, and toss with a splash of pasta water until combined.
7. Finish with chopped parsley and serve.

Ingredients

• Ground Pork 1 lb $2.99/lb
• Green Cabbage 1 lb $0.59/lb sale
• Jumbo Yellow Onions 1 medium $0.99/lb
• Garlic 3 cloves $0.69 each
• Fresh Organic Lemon 1/2 lemon $1.29 each
• Parsley 2 tbsp chopped $1.29 each
• dried pasta (pantry) 6-8 oz pantry

Instructions

1. Bring a pot of salted water to a boil and cook 6-8 oz dried pasta from pantry until al dente. Reserve 1/2 cup pasta water, then drain.
2. Thinly slice 1 lb green cabbage and 1 medium onion. Mince 3 garlic cloves and chop 2 tbsp parsley.
3. Heat 1 tbsp oil in a large skillet over medium-high heat. Add 1 lb ground pork and cook 5-6 minutes, breaking it up, until browned. Season with salt and pepper. Transfer to a plate.
4. In the same skillet, cook onion and cabbage for 8-10 minutes until softened and caramelized at the edges. Add garlic and cook 30 seconds.
5. Return pork to the skillet with the drained pasta and a splash of pasta water. Toss until well combined and glossy.
6. Add a squeeze from 1/2 lemon and the chopped parsley. Taste and adjust seasoning, then serve.

Ingredients

• Kroger Fresh Natural Pork Tenderloin 1 lb $3.49/lb sale
• Green Cabbage 1 lb $0.59/lb sale
• Fresh Ripe Whole Pineapple 1/2 pineapple $2.50 sale
• Jumbo Yellow Onion 1 medium $0.99/lb
• Garlic 2 cloves $0.69 each
• Pompeii Lemon Juice 1 tablespoon $2.50 sale
• Chateau Ste. Michelle Dry Riesling Washington White Wine 750 ml $8.99

Instructions

1. Prep 1 pound pork tenderloin ($3.49/lb sale) by trimming any silver skin if needed, then pat dry. Thinly slice 1 medium jumbo yellow onion ($0.99/lb), shred 1 pound green cabbage ($0.59/lb sale), mince 2 garlic cloves from 1 bulb ($0.69 each), and cut 1/2 fresh pineapple from 1 whole pineapple ($2.50 sale) into small chunks.
2. Season the 1 pound pork tenderloin with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Sear the pork for 2 to 3 minutes per side until nicely browned.
3. Lower the heat to medium, add 1/4 cup water, cover, and cook the 1 pound pork tenderloin for 8 to 10 minutes more, turning once, until it reaches 145°F. Transfer to a plate to rest.
4. In the same skillet, add 1 tablespoon oil if needed, then add the sliced 1 medium onion and shredded 1 pound cabbage. Cook over medium-high heat for 6 to 8 minutes with 1/2 teaspoon salt and 1/4 teaspoon pepper until wilted and lightly caramelized.
5. Add the minced 2 garlic cloves and the pineapple chunks from 1/2 pineapple. Cook for 2 minutes. Stir in 1 tablespoon lemon juice ($2.50 sale bottle) and 2 tablespoons water, scraping up any browned bits to make a quick pan sauce.
6. Slice the rested 1 pound pork tenderloin. Return the slices briefly to the skillet to coat in the pineapple juices. Serve the pork over the cabbage and onions with the warm pineapple spooned on top.