Careme Recipes

Ingredients

• Red Shrimp 16/25 (raw, peeled, deveined) 12 oz (from 1 lb pack) 1 lb price 13.99 sale 6.99
• Organic Spaghetti Squash 1 medium (~2.5 lb) 1 lb price 1.99 sale 1.49
• Organic Garlic 3 cloves, minced 1 lb price 6.99
• Organic Italian Parsley 1/4 bunch, chopped each price 1.99
• Unsalted butter 2 tbsp
• Olive oil 1.5 tbsp
• Lemon 1 (zest and juice)
• Crushed red pepper flakes 1/4 tsp (optional)
• Dry white wine or stock 2 tbsp (optional)
• Kosher salt & black pepper to taste

Instructions

1. Heat oven to 425°F. Halve squash lengthwise, scoop seeds, rub cut sides with 1/2 tbsp olive oil, salt, pepper. Place cut side down on a sheet. Roast 35–40 minutes until strands pull easily.
2. Pat shrimp dry; season with 1/4 tsp salt and pepper. Zest then juice the lemon; chop parsley.
3. 5 minutes before squash is done, heat a large skillet over medium. Add 1 tbsp olive oil and 2 tbsp butter. When foamy, add garlic and red pepper; cook 30 seconds until fragrant.
4. Add shrimp in a single layer; cook 1.5–2 minutes per side until just opaque. Add wine/stock (if using) and half the lemon juice; simmer 30–60 seconds. Off heat, stir in lemon zest and half the parsley. Taste and adjust salt/acid.
5. Scrape squash into strands with a fork; toss directly on the sheet with a pinch of salt and remaining lemon juice if needed.
6. Divide squash between two bowls/plates. Spoon shrimp and pan sauce over, shower with remaining parsley, and serve immediately.

Ingredients

• Fresh Rockfish Fillet (Pacific Caught) 12 oz (2–3 small fillets) 1 lb price 9.99 sale 6.99
• Fresh Tomatillo 8 oz (4–5 medium), husked and rinsed 1 lb price 2.99
• Green Onions 2, chopped (whites and greens divided) 1 each price 1.50
• Organic Cilantro 1/2 bunch, chopped 1 ct price 1.99
• Organic Napa Cabbage 1/2 lb, very thinly sliced 1 lb price 2.99
• Kroger® Russet Potatoes (bag) 1 lb (about 2 medium), cut into wedges 5 lb price 2.99
• Small corn or flour tortillas 6–8, warmed
• Lime 1–2, juiced and wedged (for salsa and serving)
• Olive or neutral oil 2.5 tbsp total
• Chili powder 1 tsp
• Ground cumin 1 tsp
• Smoked paprika 1/2 tsp
• Garlic powder 1/2 tsp
• Kosher salt & black pepper to taste

Instructions

1. Heat oven to 425°F. Toss potato wedges with 1.5 tbsp oil, 1/2 tsp salt, pepper. Roast on a sheet pan 25–30 minutes, flipping once, until crisp and browned.
2. Add tomatillos (halved, cut side down) to a corner of the pan for the last 12–15 minutes to blister and soften.
3. Make roasted tomatillo salsa: cool tomatillos slightly, then blend or finely chop with half the cilantro, half the green onion greens, juice of 1/2–1 lime, pinch of salt. Adjust acidity/salt.
4. Quick slaw: toss napa cabbage with remaining cilantro and green onion greens, 1 tsp oil, a big squeeze of lime, pinch of salt. Set aside.
5. Season rockfish: mix chili powder, cumin, smoked paprika, garlic powder, 1/2 tsp salt, pepper. Pat fish dry; coat on both sides with spice mix.
6. Cook fish: heat 1 tbsp oil in a large nonstick skillet over medium-high. Sear fish 2–3 minutes per side until just opaque and flakes easily. Break into large flakes.
7. Warm tortillas (dry skillet or wrapped in foil in oven for a few minutes).
8. Assemble: add fish to tortillas, top with slaw and salsa. Serve with crisp potato wedges and extra lime.

Ingredients

• Pork Boneless Center Cut Chops 2 chops (~12–16 oz total) 1 lb price 6.79 sale 4.99
• Organic Baby Bok Choy 12 oz (3–4 small heads), halved lengthwise 1 lb price 3.99
• Organic Ginger Root 1.5 oz, finely minced (divided) 1 lb price 5.99
• Organic Garlic 4 cloves, minced (divided) 1 lb price 6.99
• Green Onions 2, thinly sliced 1 each price 1.50
• Jasmine rice (uncooked) 1 cup (yields ~3 cups cooked)
• Low-sodium soy sauce 3 tbsp
• Rice vinegar 1 tbsp
• Honey or brown sugar 1 tbsp
• Toasted sesame oil 2 tsp
• Neutral oil 1 tbsp + 1 tsp, divided
• Red pepper flakes (optional) pinch
• Kosher salt & black pepper to taste

Instructions

1. Start rice: rinse 1 cup rice until water runs clear. Cook per package (about 15 minutes simmer + rest).
2. Make glaze/marinade: in a bowl mix soy sauce, rice vinegar, honey, 1 tsp sesame oil, half the ginger, half the garlic, and a pinch of red pepper flakes. Pat chops dry; coat with 1–2 tbsp of this mixture and marinate 10–15 minutes (reserve the rest).
3. Sear chops: heat 1 tbsp neutral oil in a skillet over medium-high. Sear chops 3–4 minutes per side until nicely browned and 140–145°F internal. Remove to rest 5 minutes.
4. Glaze: reduce heat to medium-low. Add reserved soy-ginger mixture; simmer 30–60 seconds, scraping browned bits. Return chops to coat and glaze lightly; off heat.
5. Sauté bok choy: in a second skillet (or wipe and reuse), heat 1 tsp neutral oil over medium-high. Add remaining garlic and ginger; cook 30 seconds. Add bok choy cut-side down with a pinch of salt; sear 2 minutes. Flip, add 2 tbsp water, cover and steam 2–3 minutes until tender-crisp. Finish with remaining 1 tsp sesame oil.
6. Serve: fluff rice into bowls, top with glazed chops and bok choy. Spoon any extra glaze over. Garnish with green onions.