Careme Recipes

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.

Ingredients

• Simple Truth® Mild Italian Chicken Sausage 12 oz $7.99
• Kroger® Sliced Baby Bella Mushrooms 8 oz $3.29
• Fresh On the Vine Red Tomatoes by the Bunch 1 lb $1.99/lb sale
• Fresh Large Green Bell Pepper 1 $0.99 each
• Jumbo Yellow Onions 1 medium $0.99/lb
• Garlic 4 cloves $0.69 each
• Fresh Organic Lemon 1/2 lemon $1.29 each
• Parsley 2 tbsp chopped $1.29 each
• Simple Truth Organic® Oregano 1 tsp chopped $2.49
• 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 chicken sausage into coins. Slice 8 oz mushrooms, dice 1 green bell pepper, chop 1 lb tomatoes, slice 1 medium onion, and mince 4 garlic cloves. Chop 2 tbsp parsley and 1 tsp oregano.
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, mushrooms, and bell pepper to the skillet and cook 6-8 minutes until softened and nicely browned. Add garlic and oregano and cook 30 seconds.
5. Add chopped tomatoes, 1/4 cup water, 1/2 tsp salt, and black pepper. Simmer 8-10 minutes until the tomatoes break down into a chunky sauce.
6. Return sausage to the pan and simmer 2 minutes. Add the drained pasta and toss with a splash of reserved pasta water until the sauce clings.
7. Finish with parsley and a small squeeze from 1/2 lemon to brighten the flavors. Serve hot.

Ingredients

• Wild Caught Sea Scallops 10/20 1 lb $14.99/lb
• Green Asparagus 1 lb $1.99/lb sale
• Kroger® Sliced Baby Bella Mushrooms 8 oz $3.29
• Shallots 1 large $3.99/lb
• Jumbo Yellow Onions 1/2 medium $0.99/lb
• Garlic 3 cloves $0.69 each
• Fresh Organic Lemon 1 $0.99 each
• Parsley 2 tbsp chopped $1.29 each
• Simple Truth Organic® Thyme 1 tsp chopped $2.49
• Private Selection® Campari Tomatoes 8 oz $3.99
• dried pasta (pantry) 6-8 oz pantry

Instructions

1. Bring a large pot of salted water to a boil and cook 6-8 oz dried pasta from pantry until al dente. Reserve 3/4 cup pasta water, then drain.
2. Trim 1 lb asparagus and cut into 2-inch pieces. Slice 8 oz mushrooms, halve 8 oz Campari tomatoes, finely slice 1 large shallot and 1/2 medium onion, and mince 3 garlic cloves. Zest and juice 1 lemon. Chop 2 tbsp parsley and 1 tsp thyme.
3. Pat 1 lb scallops very dry and remove side muscles if present. Season with salt and pepper.
4. Heat 1 tbsp oil in a large skillet over medium-high heat. Sear scallops for about 1 1/2 to 2 minutes per side until deeply golden. Transfer to a plate.
5. Lower heat to medium. Add another small drizzle of oil if needed, then cook shallot, onion, and mushrooms for 5-6 minutes until softened and browned. Add asparagus and cook 2 minutes more.
6. Add garlic and thyme and cook 30 seconds. Stir in tomatoes, half the lemon juice, and 1/2 cup pasta water. Simmer 2-3 minutes until lightly saucy.
7. Add the cooked pasta and toss until coated. Return the scallops and any juices to the pan just long enough to warm through.
8. Finish with parsley, lemon zest, and more lemon juice to taste. Serve right away.