Careme Recipes

Ingredients

• Kroger® Extra Large Shrimp Cooked Peeled & Deveined Tail On, 12 oz (sale) 12 oz, thawed if frozen $7.99
• Broccoli crowns tray (2 ct) 1 crown (about 10–12 oz), cut into florets $2.00
• Fresh Jalapeño peppers (sale) 1 small, thinly sliced (optional) $0.79/lb
• Fresh Large Lemon - Each 1 (zest + juice) $0.79
• Garlic (1 ct) 2 cloves, minced $0.59
• Organic Cilantro (1 ct) 1/2 bunch, leaves and tender stems $1.29
• Green Onions (1 bunch) 2, thinly sliced $0.99
• Organic Red Radishes tray 6 radishes, thinly sliced $3.00
• Olive oil 2 tbsp
• Butter 2 tbsp
• Ground cumin 1/2 tsp
• Smoked paprika or chili powder 1/2 tsp
• Kosher salt & black pepper to taste
• Corn tortillas 6 small (optional, for serving)

Instructions

1. Prep the oven and pan: Heat oven to 450°F. Line a sheet pan with foil for easy cleanup.
2. Prep the broccoli: Cut 1 broccoli crown (about 10–12 oz) into bite-size florets. Toss florets with 1 tbsp olive oil, 1/2 tsp kosher salt, and black pepper. Spread on the sheet pan.
3. Roast broccoli: Roast broccoli at 450°F for 10 minutes, until just starting to brown on edges.
4. Make jalapeño-lemon butter: While broccoli roasts, melt 2 tbsp butter. Add 2 minced garlic cloves, 1/2 tsp ground cumin, and 1/2 tsp smoked paprika (or chili powder). Stir 30 seconds. Add zest of 1 lemon plus juice of 1/2 lemon. Add 1 thinly sliced jalapeño (optional) and a pinch of salt.
5. Add shrimp: Pat dry 12 oz cooked shrimp. After broccoli has roasted 10 minutes, push broccoli to one side. Add shrimp to the other side and drizzle with the jalapeño-lemon butter. Toss shrimp right on the pan to coat.
6. Finish roasting: Return pan to oven 4–6 minutes, just until shrimp are hot and broccoli is tender-crisp. Squeeze remaining 1/2 lemon over everything.
7. Make the quick radish salad: Thinly slice 6 radishes. Slice 2 green onions. Chop 1/2 bunch cilantro. Toss with 1 tbsp olive oil, a pinch of salt, pepper, and a squeeze of lemon to taste.
8. Serve: Serve shrimp and broccoli with warm corn tortillas (6 small) and pile on the radish-cilantro salad.

Ingredients

• Boneless Stew Pork, 1 lb (sale) 1 lb, patted dry $3.19
• Leeks (1 lb bunch) 1 large leek (or 2 small), sliced and rinsed well $1.49
• Carrots (1 lb) 2 medium, sliced $0.99
• Kroger® Russet Potatoes Big Deal in 10 lb Bag (sale) 2 medium russets (about 12 oz total), diced $2.99
• Simple Truth Organic® Fat Free Free Range Chicken Broth 32 oz (sale) 3 cups $1.99
• Garlic (1 ct) 2 cloves, minced $0.59
• Simple Truth Organic® Thyme (optional) 1/2 tsp dried (or a few fresh sprigs if you have) $1.99
• Bay leaf (optional) 1
• Olive oil 1 tbsp
• All-purpose flour 1 tbsp
• Kosher salt & black pepper to taste
• Dijon mustard (optional) 1 tsp

Instructions

1. Prep the vegetables: Slice 1 large leek (white + light green parts) and rinse well to remove grit. Slice 2 medium carrots. Dice 2 medium russet potatoes (about 12 oz). Mince 2 garlic cloves.
2. Season and lightly flour the pork: Pat dry 1 lb stew pork. Season with 1 tsp kosher salt and black pepper. Toss with 1 tbsp flour to lightly coat (helps thicken).
3. Sear on the stove: Heat 1 tbsp olive oil in a medium pot over medium-high heat. Add pork in a single layer and brown 3–4 minutes, turning once (work in batches if needed).
4. Build the stew base: Lower heat to medium. Add sliced leeks and carrots with a pinch of salt. Cook 4–5 minutes, stirring, until leeks soften. Add minced garlic and cook 30 seconds.
5. Simmer: Add diced potatoes, 3 cups chicken broth, 1/2 tsp thyme (or a few sprigs), and 1 bay leaf (optional). Bring to a boil, then reduce to a steady simmer. Cover and cook 20–25 minutes until potatoes are tender and pork is cooked through and tender.
6. Finish and season: Stir in 1 tsp Dijon mustard (optional) for brightness. Taste and adjust salt and pepper. If you want it thicker, simmer uncovered 3–5 minutes.
7. Serve: Ladle into 2 bowls. Great with a simple side salad if you have greens on hand.

Ingredients

• Kroger® 100% Pure Beef Quarter Pound Burgers, 8 ct / 32 oz (sale) 2 patties (about 8 oz total) $10.99
• Crimini mushrooms, 1 lb 8 oz, sliced $3.99
• Kroger® Yellow Onion 3 lb bag 1/2 onion, thinly sliced $3.49
• Kroger® Tender Baby Spinach Bag Salad 10 oz 5 oz (about half the bag) $2.29
• Fresh Large Ruby Red Grapefruit - Each 1/2 grapefruit segmented + 1 tbsp juice for dressing $1.29
• Garlic (1 ct) 1 clove, grated/minced $0.59
• Olive oil 2 tbsp, divided
• Soy sauce 1 1/2 tbsp
• Brown sugar or honey 1 tsp
• Rice vinegar or apple cider vinegar 1 tbsp
• Black pepper to taste
• Burger buns 2
• Optional: cheese slices 2 slices
• Optional: lettuce (romaine or leaf) a few leaves if desired

Instructions

1. Prep the grill and ingredients: Preheat grill to medium-high. Slice 8 oz crimini mushrooms and 1/2 onion. Grate/mince 1 garlic clove. Segment 1/2 ruby red grapefruit; squeeze out 1 tbsp juice for dressing.
2. Season and grill burgers: Pat 2 beef patties dry and season both sides with 3/4 tsp kosher salt and black pepper. Grill 3–5 minutes per side (depending on thickness) to desired doneness. Add 2 cheese slices in the last minute if using. Toast 2 buns cut-side-down for 30–60 seconds.
3. Make the mushroom bulgogi glaze (stove): While burgers grill, heat 1 tbsp olive oil in a skillet over medium-high. Add sliced mushrooms and onions with a pinch of salt. Cook 6–8 minutes until browned.
4. Glaze: Add garlic and cook 30 seconds. Stir in 1 1/2 tbsp soy sauce, 1 tsp brown sugar (or honey), and 1 tbsp vinegar. Cook 1–2 minutes until glossy and syrupy around the mushrooms.
5. Make the grapefruit-spinach salad: In a bowl, whisk 1 tbsp olive oil with 1 tbsp grapefruit juice, a pinch of salt, and black pepper. Toss with 5 oz spinach and grapefruit segments.
6. Assemble: Place burgers on buns and pile with the mushroom-onion glaze. Serve with the grapefruit-spinach salad on the side.