Careme Recipes

Location: Quality Food Center - Bellevue East (1510 145th Pl SE)

Slow Cooker Dungeness Crab & Leek–Yukon Chowder (WA Winter Style)

All the cozy, Northwest vibes in one bowl: sweet Dungeness crab folded into a silky, corn-kissed chowder with leeks and Yukon Golds. It tastes like a splurge, but the slow cooker does most of the work—perfect for a weeknight that needs a win.

Ingredients

  • Wild-Caught Whole Fresh Dungeness Crab 1 lb $11.99 sale (was $18.99)
  • Organic Leeks (bunch) 1 bunch (2–3 leeks), white + light green parts only $5.49
  • Organic Yukon Gold Potatoes 1 lb (about 2 medium), diced 1/2-inch $4.99
  • Organic Garlic Bulbs 2 cloves, minced $2.79
  • Organic Rainbow Chard 2 cups chopped (stems thin-sliced) — optional but great $3.49
  • Kroger® Sweet Corn on the Cob 2 ears (kernels cut off) OR 1 cup frozen corn $5.99
  • Chicken stock (or seafood stock) 2 1/2 cups
  • Bay leaf 1
  • Dried thyme 1/2 tsp
  • Smoked paprika 1/2 tsp
  • Heavy cream or half-and-half 1/2 cup (to taste)
  • Butter 1 tbsp
  • Lemon 1/2 lemon (juice), plus wedges
  • Salt & black pepper to taste
  • Hot sauce (optional) a few dashes

Instructions

  1. Prep the crab: If your crab is whole, crack and pick the meat. Keep the meat chilled. (If needed, ask the seafood counter to steam/clean it.)
  2. Prep the veg: Rinse leeks well (they hold sand), then slice. Dice potatoes. Mince garlic. If using chard, slice stems thin and chop leaves.
  3. Build the slow cooker: Add leeks, potatoes, garlic, corn, bay leaf, thyme, smoked paprika, and stock. Season lightly with salt and pepper (go easy—crab can be salty).
  4. Cook: Cover and cook on HIGH 3–4 hours or LOW 6–7 hours, until potatoes are very tender.
  5. Finish the chowder: Stir in butter and cream. If using chard, stir in the sliced stems first and cook 10 minutes on HIGH, then add leaves for 5 more minutes until just wilted.
  6. Add crab last: Gently fold in crab meat and cook 5–10 minutes on HIGH—just to warm through (don’t overcook).
  7. Brighten and serve: Turn off heat, stir in lemon juice, taste and adjust salt/pepper/hot sauce. Serve hot with extra lemon wedges.

Health notes: ~650–800 calories per serving (depends on cream/butter). Comforting and protein-rich; moderate-to-high saturated fat if you use heavy cream—lighten with half-and-half or evaporated milk and add extra greens if desired.

Drink pairing: WA pairing: Barnard Griffin Chardonnay (Columbia Valley) or a crisp pilsner.

Slow Cooker Salsa Verde Pork Tenderloin Taco Bowls + Tender Collards

A hands-off, deeply flavored taco-night upgrade: juicy pork tenderloin turns shreddable in a tomatillo-like green salsa braise, then gets piled into bowls with tender collards. Bright, tangy, and totally different from carnitas—without any stovetop fuss.

Ingredients

  • Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99 sale (was $8.29)
  • Organic Collard Greens 8 oz (about half the bag), stems trimmed and sliced $2.99
  • Organic Green Cabbage 2 cups shredded (for quick topping) — optional $2.49
  • Organic Garlic Bulbs 2 cloves, minced $2.79
  • Organic Ginger Root 1 tsp grated (optional but great with green salsa) $5.99/lb
  • Sweet onion (from bag) 1/2 large onion, thin-sliced $5.49
  • Green salsa (salsa verde) 1 cup
  • Chicken stock or water 1/2 cup
  • Ground cumin 1 tsp
  • Dried oregano 1 tsp
  • Salt & black pepper to taste
  • Corn tortillas or rice for serving (4–6 tortillas OR 1 cup cooked rice)
  • Optional toppings: avocado, lime, cilantro, Greek yogurt/sour cream as desired

Instructions

  1. Prep: Thin-slice onion. Mince garlic. Slice collards into ribbons (remove thick stems).
  2. Load the slow cooker: Add pork tenderloin, onion, garlic, ginger (if using), cumin, oregano, salsa verde, and stock/water. Season with a small pinch of salt and pepper.
  3. Cook: Cover and cook on LOW 4–5 hours or HIGH 2–3 hours, until pork is very tender and shreds easily.
  4. Shred: Transfer pork to a bowl and shred with two forks. Return to slow cooker to soak up sauce.
  5. Add greens: Stir collards into the slow cooker, cover, and cook on HIGH about 15–25 minutes (or LOW 30–40) until tender but still pleasantly green.
  6. Serve: Spoon pork and collards into tortillas or over rice. Optional: top with quick shredded cabbage for crunch, plus avocado and lime.

Health notes: ~550–750 calories per serving (depends on tortillas/avocado). High protein; good micronutrients from collards; moderate sodium depending on salsa—choose a lower-salt jar if available.

Drink pairing: Beer: a West Coast IPA works great. Wine: WA Riesling (slightly off-dry), like Chateau Ste. Michelle Columbia Valley Riesling.

Slow Cooker Tomato–Garlic Sockeye Salmon over Spaghetti Squash + Mushrooms

Classic bistro comfort without standing over a pan: flaky wild sockeye gently poaches in a garlicky tomato broth with mushrooms, then you serve it over a tangle of spaghetti squash “noodles.” Cozy, light, and very weeknight-friendly.

Ingredients

  • Salmon Sockeye Fillet (Wild Caught Frozen) 1 lb $14.99 sale (was $18.99)
  • Organic Spaghetti Squash ~2 lb (1 medium) $1.99/lb
  • Simple Truth Organic® Garlic Bulbs 3 cloves, thin-sliced $2.79
  • Simple Truth Organic® Fresh Grape Snacking Tomatoes 10 oz, halved $3.50 sale
  • Simple Truth Organic® Portabella Mushroom Caps 6 oz, sliced $5.00
  • Olive oil 1 1/2 tbsp
  • Chicken or veggie stock 3/4 cup
  • Crushed red pepper flakes pinch to taste
  • Dried basil or Italian seasoning 1 tsp
  • Lemon 1/2 lemon (juice), plus wedges
  • Salt & black pepper to taste
  • Optional: butter 1 tbsp for a richer finish

Instructions

  1. Prep the squash: Carefully halve spaghetti squash lengthwise and scoop out seeds. Place cut-side down in the slow cooker with 1/2 cup water (just to steam). Cover and cook on HIGH 2–3 hours or LOW 4–5 hours until a fork easily pierces the shell.
  2. Shred squash: Remove squash, let cool 5 minutes, then scrape into strands with a fork. Drain any excess liquid and set strands aside (cover to keep warm). Pour out any remaining water from the slow cooker and wipe it dry if needed.
  3. Build the tomato broth: Add olive oil, sliced garlic, mushrooms, halved tomatoes, stock, basil/Italian seasoning, and a pinch of chili flakes. Season lightly with salt and pepper.
  4. Cook the broth: Cover and cook on HIGH 45–60 minutes (or LOW 1 1/2–2 hours) until tomatoes slump and mushrooms are tender. Stir once if you can.
  5. Add salmon: Season salmon lightly with salt/pepper. Nestle fillets into the hot tomato-mushroom broth. Cover and cook on HIGH 12–18 minutes, depending on thickness, until salmon flakes easily (aim for ~125–130°F for medium).
  6. Finish: Stir lemon juice into the broth. Optional: melt in 1 tbsp butter for a glossy, richer sauce. Taste and adjust seasoning.
  7. Serve: Divide spaghetti squash strands into two bowls and ladle salmon plus tomato-mushroom broth over top. Add extra lemon wedges on the side.

Health notes: ~450–650 calories per serving. Lean protein and omega-3s; veggie-forward and relatively light. Watch sodium in broth/tomatoes—use low-salt stock if possible.

Drink pairing: WA pairing: Domaine Ste. Michelle Brut (sparkling) or a crisp WA Sauvignon Blanc.

Shopping list
  • Wild-Caught Whole Fresh Dungeness Crab 1 lb
  • Organic Leeks (bunch) 1 bunch (2–3 leeks), white + light green parts only
  • Organic Yukon Gold Potatoes 1 lb (about 2 medium), diced 1/2-inch
  • Organic Garlic Bulbs 2 cloves, minced, 2 cloves, minced
  • Organic Rainbow Chard 2 cups chopped (stems thin-sliced) — optional but great
  • Kroger® Sweet Corn on the Cob 2 ears (kernels cut off) OR 1 cup frozen corn
  • Chicken stock (or seafood stock) 2 1/2 cups
  • Bay leaf 1
  • Dried thyme 1/2 tsp
  • Smoked paprika 1/2 tsp
  • Heavy cream or half-and-half 1/2 cup (to taste)
  • Butter 1 tbsp
  • Lemon 1/2 lemon (juice), plus wedges, 1/2 lemon (juice), plus wedges
  • Salt & black pepper to taste, to taste, to taste
  • Hot sauce (optional) a few dashes
  • Kroger® Fresh Natural Pork Tenderloin 1 lb
  • Organic Collard Greens 8 oz (about half the bag), stems trimmed and sliced
  • Organic Green Cabbage 2 cups shredded (for quick topping) — optional
  • Organic Ginger Root 1 tsp grated (optional but great with green salsa)
  • Sweet onion (from bag) 1/2 large onion, thin-sliced
  • Green salsa (salsa verde) 1 cup
  • Chicken stock or water 1/2 cup
  • Ground cumin 1 tsp
  • Dried oregano 1 tsp
  • Corn tortillas or rice for serving (4–6 tortillas OR 1 cup cooked rice)
  • Optional toppings: avocado, lime, cilantro, Greek yogurt/sour cream as desired
  • Salmon Sockeye Fillet (Wild Caught Frozen) 1 lb
  • Organic Spaghetti Squash ~2 lb (1 medium)
  • Simple Truth Organic® Garlic Bulbs 3 cloves, thin-sliced
  • Simple Truth Organic® Fresh Grape Snacking Tomatoes 10 oz, halved
  • Simple Truth Organic® Portabella Mushroom Caps 6 oz, sliced
  • Olive oil 1 1/2 tbsp
  • Chicken or veggie stock 3/4 cup
  • Crushed red pepper flakes pinch to taste
  • Dried basil or Italian seasoning 1 tsp
  • Optional: butter 1 tbsp for a richer finish

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Planned by Careme.