Careme Recipes

Ingredients

• Whole Cooked Dungeness Crab (pick the meat) ~1.25 lb whole crab (yields ~8 oz meat) or 8 oz picked crab meat $11.99/lb (sale)
• Dried tagliatelle or fettuccine 6 oz
• Leek (white and light green parts only), thinly sliced 1 large
• Cremini mushrooms, sliced 6 oz
• Garlic, minced 2 cloves
• Unsalted butter 2 tbsp (use 1 if lightening)
• Extra-virgin olive oil 1 tbsp
• Dry white wine (or seafood stock) 1/4 cup
• Lemon (zest and juice) 1
• Parsley, chopped 2 tbsp
• Red pepper flakes Pinch
• Kosher salt & black pepper To taste
• Optional: heavy cream 2 tbsp
• Parmesan, finely grated (optional) 2–3 tbsp

Instructions

1. Prep: If using whole crab, crack and pick meat (about 8 oz). Zest and juice the lemon. Slice leek and mushrooms; mince garlic. Chop parsley.
2. Bring a pot of well-salted water to a boil. Cook pasta to just shy of al dente (about 1 minute less than package). Reserve 1/2 cup pasta water; drain.
3. Meanwhile, heat a large skillet (stove) over medium with olive oil and 1 tbsp butter. Add leeks with a pinch of salt; cook until soft, 3–4 minutes. Add mushrooms; cook until browned and their moisture evaporates, 5–6 minutes.
4. Add garlic and red pepper flakes; cook 30 seconds. Deglaze with white wine; simmer 1–2 minutes to reduce slightly.
5. Stir in crab meat just to warm, 30–60 seconds. Add pasta, remaining 1 tbsp butter, lemon zest, a squeeze of lemon juice, and a splash of pasta water. Toss until glossy, adding more pasta water as needed. (For a richer sauce, swirl in 2 tbsp cream.)
6. Off heat, fold in parsley and taste; season with salt, pepper, and more lemon as desired.
7. Plate and finish with Parmesan if you like.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless 1 lb piece (trimmed) $1.99/lb (sale)
• Brussels sprouts, halved 12 oz
• Honeycrisp (or other firm) apple, wedged 1 large
• Baby Yukon gold potatoes, halved 8 oz
• Red onion, thick wedges 1/2 small
• Olive oil 2 tbsp, divided
• Maple syrup 2 tbsp
• Whole-grain mustard 1 tbsp
• Apple cider vinegar 1 tsp
• Garlic, grated 1 clove
• Fresh rosemary (or thyme) 1 tsp chopped
• Kosher salt & black pepper To taste

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan with parchment. Halve sprouts, potatoes; wedge apple and onion. Pat pork dry and season all sides with 1 tsp salt and 1/2 tsp pepper.
2. Make glaze: In a small bowl, whisk maple syrup, mustard, vinegar, garlic, rosemary, and 1 tbsp olive oil.
3. Toss veg: On the sheet pan, toss Brussels sprouts, potatoes, apple, and onion with remaining 1 tbsp olive oil, 1/2 tsp salt, and pepper. Push to sides to make space for pork.
4. Glaze pork: Brush half the maple-mustard over the pork loin; place it in the center of the pan.
5. Roast: Cook 15 minutes. Remove, toss veg, brush remaining glaze on pork, and return to oven 10–15 minutes more, until pork reaches 145°F in the center and veg are browned and tender.
6. Rest and slice: Transfer pork to a board; rest 5 minutes, then slice into 1/2-inch medallions. Toss veg with any pan juices and serve alongside.

Ingredients

• Simple Truth® Natural Lamb Loin Chops ~0.75 lb (about 4 small chops) $13.49/lb (sale)
• Delicata squash, seeded and sliced into 1/2-inch rings 1 medium
• Pearl (instant) couscous or regular couscous 1/2 cup dry
• Olive oil 3 tbsp, divided
• Garlic, minced 2 cloves
• Fresh rosemary, chopped (or thyme) 1 tsp
• Lemon (zest and juice) 1
• Parsley and/or dill, chopped 2–3 tbsp
• Chicken or vegetable stock (for couscous) 3/4 cup (or water)
• Kosher salt & black pepper To taste
• Optional: pinch Aleppo or chili flakes + 1 tsp maple for squash To taste

Instructions

1. Prep: Pat lamb dry. In a bowl, mix 1.5 tbsp olive oil, garlic, rosemary, lemon zest, 3/4 tsp salt, and pepper. Rub all over chops; marinate at room temp 10–15 minutes while you heat the grill.
2. Heat: Preheat grill or grill pan to medium-high. Oil grates lightly.
3. Start couscous: Bring stock to a boil in a small pot (stove). Stir in couscous, pinch of salt, and 1 tsp olive oil. Cover and cook per package (5–10 minutes). Fluff and hold warm.
4. Grill squash: Toss delicata with 1 tbsp olive oil, salt, and pepper. Grill 3–4 minutes per side until charred and tender. Optional: brush with a touch of maple and sprinkle chili flakes in last minute.
5. Grill lamb: Grill chops 3–4 minutes per side for medium-rare (internal 130–135°F), or to preferred doneness. Rest 5 minutes.
6. Finish couscous: Fold in lemon juice, chopped herbs, and a drizzle of olive oil. Season to taste.
7. Serve: Plate couscous, top with lamb and charred delicata. Squeeze extra lemon over the chops.