Careme Recipes

Ingredients

• Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off 12 ounces $6.99
• Broccoli Crown 1 pound, cut into medium florets $3.29
• Red Sweet Potato 1 pound, cut into 3/4-inch cubes $2.29
• Fresh Organic Lemon - Each 1 lemon, zest and juice $1.69
• Garlic 2 cloves, finely minced $1.50
• Green Onions 2, thinly sliced $1.50
• Olive oil 2 tablespoons
• Kosher salt 1 teaspoon, plus more to taste
• Black pepper 1/2 teaspoon
• Smoked paprika 1/2 teaspoon
• Red pepper flakes pinch, optional

Instructions

1. Preheat the oven to 425°F. Line a sheet pan with parchment or foil for easy cleanup.
2. Peel if needed and cut 1 pound red sweet potato into 3/4-inch cubes. Toss the sweet potato with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon smoked paprika. Spread it on one side of the sheet pan.
3. Cut 1 pound broccoli crown into medium florets. Toss the broccoli with 1/2 tablespoon olive oil, 1/4 teaspoon kosher salt, and a pinch of black pepper. Spread it on the other side of the sheet pan with space around the pieces so it roasts instead of steams.
4. Roast the sweet potato and broccoli for 15 minutes, stirring once halfway, until the broccoli is bright green and beginning to char at the tips and the sweet potato is just starting to soften.
5. While the vegetables roast, pat dry 12 ounces peeled and deveined raw shrimp. Toss the shrimp in a bowl with the remaining 1/2 tablespoon olive oil, 2 finely minced garlic cloves, the zest of 1 lemon, 1 tablespoon lemon juice, the remaining 1/4 teaspoon smoked paprika, a pinch of red pepper flakes if using, 1/4 teaspoon kosher salt, and a few grinds of black pepper.
6. Remove the pan from the oven. Push the vegetables slightly aside and scatter the seasoned shrimp over the pan in a single layer. Return the pan to the oven and roast for 6 to 8 minutes, until the shrimp are pink, firm, and just cooked through.
7. Thinly slice 2 green onions. Taste the broccoli and sweet potato and add another squeeze of lemon juice and a little extra salt if needed.
8. Plate by spooning the roasted sweet potatoes slightly off-center, leaning the broccoli against them for height, and arranging the shrimp over the top. Finish with the sliced green onions and any pan juices for shine.
9. Serve with extra lemon wedges if you like. Pair with Sauvignon Blanc or unoaked Chardonnay.

Ingredients

• Kroger® Ground Pork 16 ounces $3.99
• Green Cabbage 1 pound, thinly sliced $1.49
• Jumbo Yellow Onions 1/2 pound, thinly sliced $1.49
• Green Onions 2, sliced with whites and greens separated $1.50
• Ginger Root 1 1/2-inch piece, peeled and minced $4.99
• Garlic 2 cloves, minced $1.50
• Fresh Large Green Bell Pepper 1, thinly sliced $1.50
• White or jasmine rice 1 cup dry
• Soy sauce 3 tablespoons
• Rice vinegar 1 tablespoon
• Brown sugar or honey 2 teaspoons
• Neutral oil 1 tablespoon
• Sesame oil 1 teaspoon
• Crushed red pepper or chili flakes to taste

Instructions

1. Cook 1 cup dry white or jasmine rice according to package directions. Fluff and keep warm while you make the stir-fry.
2. Thinly slice 1 pound green cabbage, thinly slice 1/2 pound jumbo yellow onion, thinly slice 1 green bell pepper, slice 2 green onions separating the whites from the greens, peel and mince a 1 1/2-inch piece of ginger root, and mince 2 garlic cloves.
3. In a small bowl, stir together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons brown sugar or honey, 1 teaspoon sesame oil, and chili flakes to taste.
4. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil. Add the 16 ounces ground pork and cook, breaking it up with a spoon, for 5 to 7 minutes until browned and lightly crisp in spots.
5. Add the sliced onion, green onion whites, minced ginger, and minced garlic to the browned pork. Stir-fry for 2 minutes until fragrant.
6. Add the sliced green bell pepper and the 1 pound sliced cabbage. Stir-fry for 4 to 6 minutes, tossing often, until the cabbage softens but still has a little bite and the peppers stay colorful.
7. Pour in the soy sauce mixture and toss for 1 to 2 minutes until the liquid lightly reduces and coats the pork and vegetables with a glossy finish.
8. Taste and adjust with extra soy sauce, vinegar, or chili flakes if needed.
9. Plate by spooning the hot rice into shallow bowls, then mound the pork and cabbage stir-fry over one side so the rice remains visible. Scatter the sliced green onion greens over the top for fresh color.
10. Serve immediately. Pair with Riesling or Pinot Gris.

Ingredients

• Certified Angus Beef Boneless Flank Steak 1 pound $7.99
• Private Selection® Petite Fingerling Gourmet Potatoes 1.5 pounds $3.99
• Kroger® Sliced Baby Bella Mushrooms BIG DEAL! 12 ounces $6.00
• Parsley 1 bunch, chopped $1.69
• Garlic 3 cloves, minced $1.50
• Fresh Organic Lemon - Each 1/2 lemon, juiced $1.69
• Olive oil 2 tablespoons
• Butter 1 tablespoon
• Dijon mustard 1 teaspoon
• Kosher salt 1 teaspoon, plus more to taste
• Black pepper 1 teaspoon

Instructions

1. Preheat the oven to 425°F. Bring the flank steak out of the refrigerator so it starts to lose its chill while you prep the rest.
2. Halve 1.5 pounds petite fingerling potatoes lengthwise. Toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread them cut side down on a sheet pan and roast for 25 to 30 minutes, turning once, until browned on the edges and tender in the center.
3. Pat 1 pound flank steak dry very well. Season both sides with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
4. Chop 1 bunch parsley. Mince 3 garlic cloves. In a small bowl, mix half the chopped parsley with 1 minced garlic clove, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice from 1/2 lemon, and 1 tablespoon olive oil to make a quick herb finish.
5. Heat a heavy skillet over medium-high heat until very hot. Add the remaining 1 tablespoon olive oil. Sear the 1 pound flank steak for about 4 to 5 minutes on the first side and 3 to 4 minutes on the second side for medium-rare to medium, adjusting slightly for thickness.
6. Transfer the steak to a cutting board and rest it at least 8 minutes so the juices stay in the meat.
7. Lower the skillet heat to medium. Add 1 tablespoon butter, the remaining 2 minced garlic cloves, and 12 ounces sliced baby bella mushrooms. Cook for 6 to 8 minutes, stirring occasionally, until the mushrooms release their moisture, the liquid cooks off, and they become deeply browned and glossy. Season with a pinch of salt and pepper.
8. When the potatoes are done, transfer them to a bowl and toss with a spoonful of the parsley-lemon mixture for brightness.
9. Slice the rested flank steak thinly against the grain. Spoon a bed of roasted potatoes onto each plate, add a pile of browned mushrooms to the side, and fan the steak slices over the potatoes. Drizzle the remaining parsley-garlic dressing over the steak for contrast and shine.
10. Serve immediately while the mushrooms are hot and the steak is juicy. Pair with Cabernet Sauvignon or Merlot.