Careme Recipes

Ingredients

• Green Asparagus 1 lb, trimmed and cut into 2-inch pieces 3.49
• Kroger® Sliced White Mushrooms 8 oz 8 oz 2.00
• Garlic 3 cloves, minced 0.69
• Fresh Organic Lemon - Each 1 lemon 1.29
• Parsley 1 small bunch, chopped 1.29
• Simple Truth® Italian Chicken Sausage Links 12 OZ 2 links, sliced (optional but recommended) 5.99
• Pasta 8 oz spaghetti, linguine, or penne
• Olive oil 2 tablespoons
• Butter 1 tablespoon
• Parmesan 1/3 cup, grated
• Salt to taste
• Black pepper to taste
• Red pepper flakes optional pinch

Instructions

1. Bring a large pot of salted water to a boil and cook 8 ounces pasta until al dente. Reserve 1 cup pasta water before draining.
2. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 2 sliced chicken sausage links if using and brown for 3 to 4 minutes. Remove to a plate.
3. Add the remaining 1 tablespoon olive oil to the skillet. Sauté 8 ounces sliced mushrooms for 3 to 4 minutes until browned. Add 1 pound asparagus and cook 2 to 3 minutes until crisp-tender.
4. Stir in 3 minced garlic cloves and a pinch of red pepper flakes if using; cook 30 seconds. Add the zest of 1 lemon and 2 tablespoons lemon juice.
5. Lower heat to medium. Add 1 tablespoon butter, the cooked sausage, drained pasta, and 1/3 cup reserved pasta water. Toss well.
6. Add 1/3 cup grated Parmesan and more pasta water as needed until the sauce turns glossy and lightly coats the pasta. Fold in most of the chopped parsley.
7. Taste and season with salt and black pepper. Add more lemon juice if you want it brighter.
8. Plate in shallow bowls and finish with extra parsley, Parmesan, and black pepper.

Ingredients

• Choice Boneless Flank Steak 12 to 14 oz 13.99
• Broccoli Crown 1 lb, cut into florets 2.49
• NatureSweet Glorys Cherry Tomatoes, 10 oz 10 oz 4.19
• Kroger® Sliced Baby Bella Mushrooms 8 oz 8 oz 2.50
• Jumbo Red Onions 1/2 onion, thinly sliced 1.09
• Garlic 3 cloves, minced 0.69
• Parsley 2 tablespoons, chopped 1.29
• Olive oil 2 tablespoons
• Red wine vinegar 1 tablespoon
• Beef broth 1/2 cup 0.89
• Salt to taste
• Black pepper to taste

Instructions

1. Preheat the oven to 425°F. Toss 1 pound broccoli florets with 1 tablespoon olive oil, salt, and pepper on a sheet pan. Roast for 18 to 20 minutes until browned at the edges.
2. Pat 12 to 14 ounces flank steak dry and season generously with salt and black pepper. Let it sit at room temperature while the broccoli starts roasting.
3. Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Sear the flank steak for 4 to 5 minutes per side for medium-rare, depending on thickness. Transfer to a cutting board to rest.
4. Reduce heat to medium. In the same skillet, add the sliced red onion and 8 ounces mushrooms. Cook 4 minutes until softened and browned.
5. Add 3 minced garlic cloves and cook 30 seconds. Add 10 ounces cherry tomatoes and cook 2 to 3 minutes until they begin to burst.
6. Pour in 1/2 cup beef broth and 1 tablespoon red wine vinegar. Simmer 2 to 3 minutes, scraping up browned bits, until slightly reduced. Stir in chopped parsley.
7. Slice the rested steak thinly against the grain. Serve with the roasted broccoli and spoon the warm tomato-mushroom pan sauce over the steak.

Ingredients

• Choice Petite Sirloin Beef Steak Family Pack (About 3-4 Steaks per Pack) 14 oz, 2 steaks 6.99
• Fresh Brussels Sprouts - Order by the Pound 12 oz, halved 2.99
• Yukon Gold Potatoes 1 lb, cut into 1-inch pieces 1.29
• Jumbo Red Onions 1/2 lb, sliced 1.09
• Fresh Organic Lemon - Each 1/2 lemon, juiced 1.29
• Parsley 2 tablespoons, chopped 1.29
• Olive oil 2 tablespoons
• Dijon mustard 1 tablespoon
• Red wine vinegar 1 tablespoon
• Salt to taste
• Black pepper to taste

Instructions

1. Preheat the oven to 425°F. Toss 12 ounces halved Brussels sprouts and 1/2 pound sliced red onion with 1 tablespoon olive oil, salt, and pepper on one side of a sheet pan. Toss 1 pound Yukon Gold potatoes with the remaining olive oil, salt, and pepper on the other side.
2. Roast for 25 to 30 minutes, flipping once, until the Brussels sprouts are browned and the potatoes are tender and golden.
3. Pat the 14 ounces petite sirloin dry and season well with salt and black pepper. Heat a skillet over medium-high heat and sear the steaks for 3 to 4 minutes per side, depending on thickness. Rest 5 minutes.
4. Whisk together 1 tablespoon Dijon mustard, 1 tablespoon red wine vinegar, 1 tablespoon lemon juice, and 2 tablespoons chopped parsley.
5. Toss the hot roasted potatoes with the mustard dressing. Taste and adjust seasoning.
6. Slice the steak against the grain and plate with the mustard potatoes and roasted Brussels sprouts and onions.

Ingredients

• Service Counter Fresh Atlantic Whole Salmon Fillet Farm Raised (sustainably sourced) 12 oz, cut into 2 fillets 10.99
• Green Asparagus 1 lb, woody ends trimmed 3.49
• Kroger® Russet Potatoes 5 lb 1 lb, 2 to 3 medium potatoes 2.69
• Fresh On the Vine Red Tomatoes by the Bunch (4-5 tomatoes per bunch) 12 oz, halved 2.29
• Jumbo Yellow Onions 1/2 lb, cut into thin wedges 0.99
• Garlic 3 cloves, minced 0.69
• Fresh Organic Lemon - Each 1 lemon, zested and juiced 1.29
• Parsley 2 tablespoons, chopped 1.29
• Olive oil 3 tablespoons
• Butter 1 tablespoon
• Kosher salt to taste
• Black pepper to taste
• Paprika 1/2 teaspoon

Instructions

1. Preheat the oven to 425°F. Scrub 1 pound russet potatoes and cut them into 2-inch chunks. Place the potatoes in a pot, cover with cold salted water, and bring to a boil on the stove. Simmer the potatoes for 12 to 15 minutes until fork-tender.
2. While the potatoes cook, line a sheet pan. Arrange 1 pound trimmed asparagus, 12 ounces halved tomatoes, and 1/2 pound thin-wedged yellow onion on the pan. Toss with 2 tablespoons olive oil, 2 minced garlic cloves, 1/2 teaspoon salt, and a few grinds of black pepper. Spread the vegetables so they roast instead of steam.
3. Pat 12 ounces salmon dry and cut into 2 fillets if needed. Rub the salmon with 1 tablespoon olive oil, the zest of 1 lemon, 1 tablespoon lemon juice, 1/2 teaspoon paprika, 1/2 teaspoon salt, and black pepper. Set the salmon skin-side down on a clear area of the sheet pan or add it after the vegetables have roasted for a few minutes if space is tight.
4. Roast the sheet pan for 12 to 14 minutes, until the salmon is just cooked through, the asparagus is bright green with lightly browned tips, and the tomatoes are blistered and juicy.
5. Drain the 1 pound cooked potatoes well and return them to the hot pot. Add 1 tablespoon butter, 1 tablespoon chopped parsley, 1 minced garlic clove, 1 tablespoon lemon juice, 1/2 teaspoon salt, and pepper to taste. Roughly smash so some pieces stay chunky for texture.
6. Taste the roasted vegetables and finish with any juices from the pan. If you want extra brightness, squeeze a little more lemon over the asparagus and tomatoes.
7. Plate the smashed potatoes in a low mound slightly off-center. Lean 1 salmon fillet against the potatoes, then arrange asparagus alongside and spoon the blistered tomatoes and onions over and around for color. Finish with the remaining chopped parsley and a final crack of black pepper.

Ingredients

• Kroger® Boneless Natural Fresh Pork Sirloins 2 Piece 12 oz, thinly sliced 2.49
• Bok Choy 12 oz, stems and leaves separated, cut into bite-size pieces 2.77
• Green Cabbage 1/2 lb, thinly sliced 0.99
• Fresh Large Green Bell Pepper 1, thinly sliced 0.99
• Kroger® Sliced White Mushrooms 8 oz 8 oz 2.00
• Organic Ginger Root 1 tablespoon, peeled and minced 3.77
• Garlic 3 cloves, minced 0.69
• Green Onions 2, sliced 1.29
• Jumbo White Onions 1/2 small onion, thinly sliced 0.99
• Rice 1 cup dry jasmine or long-grain rice
• Soy sauce 3 tablespoons
• Rice vinegar 1 tablespoon
• Honey or brown sugar 2 teaspoons
• Sesame oil 1 teaspoon
• Neutral oil 1 tablespoon
• Cornstarch 1 teaspoon
• Crushed red pepper optional pinch

Instructions

1. Start the rice first. Rinse 1 cup dry rice, then cook it on the stove with 1 1/2 cups water and a pinch of salt according to package timing, about 15 to 18 minutes. Keep covered off the heat when tender.
2. While the rice cooks, thinly slice 12 ounces pork sirloin into bite-size strips. In a bowl, mix 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey or brown sugar, 1 teaspoon sesame oil, 1 teaspoon cornstarch, 1 tablespoon minced ginger, and 2 minced garlic cloves. Toss the sliced pork in half of this mixture and reserve the other half for the pan sauce.
3. Prep the vegetables so cooking goes quickly: cut 12 ounces bok choy into stems and leafy tops, shred 1/2 pound green cabbage, thinly slice 1 green bell pepper, slice 8 ounces mushrooms, thinly slice 1/2 small white onion, and slice 2 green onions.
4. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil. Spread the marinated 12 ounces pork in the hot pan and sear for 2 to 3 minutes without moving too much so it browns rather than steams. Stir and cook 1 to 2 minutes more until nearly cooked through. Remove the pork to a plate.
5. Add the sliced white onion, mushrooms, green bell pepper, and bok choy stems to the same skillet. Stir-fry for 3 minutes. Add the shredded cabbage, bok choy leaves, remaining 1 minced garlic clove, and a pinch of crushed red pepper if using. Stir-fry 2 to 3 minutes more until the vegetables are glossy and still a little crisp.
6. Return the pork to the skillet. Pour in the reserved soy-ginger sauce and toss for 1 to 2 minutes until lightly thickened and coating the meat and vegetables. Fold in most of the sliced green onions.
7. Fluff the cooked rice with a fork. Spoon the rice into shallow bowls, then pile the pork and vegetable stir-fry on top so the glossy sauce runs into the rice. Finish with the remaining green onions for a fresh green accent.