Careme Recipes

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off, 12 ounces 1 package $6.99
• Bok Choy 1 lb, leaves separated, stems sliced and leaves cut into large pieces $2.77
• Kroger® Sliced White Mushrooms, 8 oz 1 package $2.00
• Fresh Large Green Bell Pepper 1, thinly sliced $0.99
• Green Onions 1 bunch, sliced with whites and greens separated $1.29
• Organic Ginger Root 1 tablespoon, peeled and minced $3.77
• Garlic 2 cloves, minced $0.69
• Pantry soy sauce 3 tablespoons
• Pantry rice vinegar 1 tablespoon
• Pantry honey or brown sugar 2 teaspoons
• Pantry cornstarch 1 teaspoon
• Pantry neutral oil 2 tablespoons
• Pantry crushed red pepper flakes Pinch, optional
• Pantry cooked rice 2 cups cooked, for serving

Instructions

1. Peel and mince 1 tablespoon ginger and mince 2 garlic cloves. Slice 1 green bell pepper thinly. Slice 1 bunch green onions, keeping the white parts separate from the green tops. Rinse 1 pound bok choy, slice the stems into bite-size pieces, and cut the leaves into large pieces. Open 1 package of 12 ounces peeled shrimp and pat the shrimp dry very well with paper towels.
2. In a small bowl, stir together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey, 1 teaspoon cornstarch, and 2 tablespoons water until smooth. Set the sauce beside the stove.
3. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil. When the oil shimmers, add the 12 ounces shrimp in a single layer. Cook for about 1 minute per side until just pink and lightly curled. Transfer the shrimp to a plate so they do not overcook.
4. Return the skillet to medium-high heat and add the remaining 1 tablespoon neutral oil. Add the sliced green onion whites, 1 tablespoon minced ginger, and 2 minced garlic cloves. Stir for 20 to 30 seconds until fragrant but not browned.
5. Add the 8 ounces sliced mushrooms and the sliced green bell pepper. Stir-fry for 2 to 3 minutes. Add the sliced bok choy stems first and cook 2 minutes more. Add the bok choy leaves and toss until just wilted and glossy.
6. Pour in the prepared soy sauce mixture and bring it to a simmer. Return the cooked shrimp to the pan and toss for 1 minute until the sauce lightly coats the shrimp and vegetables. Add a pinch of red pepper flakes if you want gentle heat.
7. Spoon 1 cup cooked rice onto each plate or into shallow bowls. Mound the shrimp and vegetables over the rice, making sure the green bok choy leaves and red-green accents from the peppers and onions stay visible on top. Finish with the sliced green onion tops for a fresh, restaurant-style look.

Ingredients

• Fresh Steelhead Trout Fillet 1 lb $11.99
• Green Asparagus 1 lb, trimmed $3.49
• Yukon Gold Potatoes 1 lb, cut into 1-inch pieces $1.29
• Fresh Organic Lemon - Each 1 lemon, zested and juiced $1.29
• Parsley 2 tablespoons chopped $1.29
• Garlic 2 cloves, minced $0.69
• Pantry olive oil 3 tablespoons
• Pantry Dijon mustard 1 teaspoon
• Pantry salt To taste
• Pantry black pepper To taste

Instructions

1. Heat the oven to 425°F. Cut 1 pound Yukon Gold potatoes into 1-inch pieces. Trim the woody ends from 1 pound asparagus. Zest and juice 1 lemon. Chop enough parsley to make 2 tablespoons and mince 2 garlic cloves.
2. On a sheet pan, toss the 1 pound cut Yukon Gold potatoes with 1 1/2 tablespoons olive oil, half of the minced garlic, salt, and black pepper. Spread the potatoes out so they have space to brown. Roast for 20 minutes.
3. While the potatoes roast, pat dry the 1 pound steelhead trout fillet. In a small bowl, mix 1 1/2 tablespoons olive oil, the remaining minced garlic, the lemon zest, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, salt, black pepper, and 1 tablespoon chopped parsley.
4. After the potatoes have roasted 20 minutes, remove the pan from the oven. Push the potatoes to one side and add the 1 pound trimmed asparagus to the open side of the pan. Toss the asparagus on the pan with a little salt, pepper, and any remaining lemon juice.
5. Lay the 1 pound steelhead trout fillet in the center or on a second small sheet pan if needed for space. Brush the trout all over with the lemon-garlic-parsley mixture. Return the pan to the oven and roast for 10 to 12 minutes, until the trout flakes easily and the asparagus is tender-crisp.
6. Rest the trout for 2 minutes. Taste the potatoes and asparagus and add a final pinch of salt or squeeze of lemon if needed.
7. Plate by spooning the roasted potatoes onto each plate first, then leaning the asparagus alongside for height and color. Set a generous piece of steelhead trout on top or beside the potatoes. Scatter the remaining 1 tablespoon chopped parsley over the fish and vegetables for a clean, bright finish.

Ingredients

• Wild Caught Sea Scallops 10/20 1 lb $14.99
• Cauliflower 1 lb, cut into small florets $1.79
• Fresh Sweet Corn on the Cob-Each 2 ears, kernels cut off $1.25
• Kroger® Radishes, 16 oz 1 bunch equivalent, thinly sliced $1.99
• Cucumber 1, halved lengthwise and thinly sliced $0.79
• Fresh Organic Lemon - Each 1 lemon, zested and juiced $1.29
• Parsley 2 tablespoons chopped $1.29
• Garlic 1 clove, minced $0.69
• Pantry butter 2 tablespoons
• Pantry olive oil 2 tablespoons
• Pantry salt To taste
• Pantry black pepper To taste

Instructions

1. Heat the oven to 425°F if you want a slightly warmer plate for serving, or simply keep your finished vegetables warm on low heat. Cut 1 pound cauliflower into very small florets. Slice the radishes thinly. Halve 1 cucumber lengthwise, scrape out large seeds if needed, and slice thinly on the diagonal. Chop 2 tablespoons parsley, mince 1 garlic clove, and zest and juice 1 lemon. Cut the kernels from 2 ears of corn.
2. In a bowl, toss the sliced radishes and cucumber with half the lemon juice, 1 tablespoon olive oil, a pinch of salt, and some black pepper. Let this salad sit while the rest of the meal cooks so it lightly pickles and stays crisp.
3. Heat a large skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Add the small cauliflower florets with a pinch of salt and pepper. Sauté for 5 to 6 minutes, stirring occasionally, until they begin to take on golden spots. Add the kernels from 2 ears corn and the 1 minced garlic clove. Cook 2 to 3 minutes more until sweet and tender. Stir in half the lemon zest and 1 tablespoon chopped parsley, then keep warm.
4. Pat the 1 pound sea scallops extremely dry with paper towels and season both sides with salt and black pepper. Heat a second skillet over medium-high to high heat. Add the remaining 1 tablespoon olive oil. When the pan is hot and the oil is shimmering, add the scallops in a single layer with space between them. Sear for 1 1/2 to 2 minutes on the first side without moving until deeply golden. Turn and add the remaining 1 tablespoon butter. Sear the second side for about 1 minute, spooning the foaming butter over the scallops until just cooked through.
5. Turn off the heat and squeeze a little lemon juice over the scallops. Taste the cauliflower-corn mixture and adjust with more salt, pepper, or lemon as needed.
6. To plate, spoon the warm cauliflower and corn slightly off-center on each plate as a soft base. Arrange the scallops on top in a neat row. Pile the radish-cucumber salad to the side for fresh crunch and color contrast. Finish with the remaining parsley and lemon zest so the plate looks bright, balanced, and restaurant-style.