Careme Recipes

Ingredients

• Large Peeled and Deveined Shrimp Raw 31/40 (sustainably sourced), 1 lb 12 oz (about 3/4 lb), thawed if needed, patted dry $7.99 (sale)
• Green Asparagus, 1 lb 8–10 oz, trimmed and cut into 1-inch pieces $2.99 (sale)
• Garlic 3 cloves, thinly sliced or minced $0.69 (reg)
• Pompeii® Lemon Juice 2 tbsp (plus more to taste) $2.50 (sale)
• Organic Ginger Root Optional: 1 tsp finely grated (adds a fresh lift) $3.77/lb (sale)
• Olive oil (pantry) 2 tbsp
• Butter (pantry) 1 tbsp
• Red pepper flakes (pantry) 1/4 tsp (optional)
• Dry pasta (pantry) 6 oz (spaghetti/linguine)
• Salt & black pepper (pantry) to taste
• Reserved pasta water (from cooking) 1/2 cup

Instructions

1. Bring a pot of salted water to a boil. Cook 6 oz pasta until al dente; reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high. Add shrimp, season with pepper (and a small pinch of salt), and sear 60–90 seconds per side until just cooked. Remove to a plate.
3. Lower heat to medium. Add 1 tbsp butter, then garlic (and optional grated ginger + red pepper flakes). Cook 30–45 seconds until fragrant.
4. Add asparagus and a splash of pasta water. Cook 3–4 minutes until crisp-tender.
5. Add drained pasta, shrimp, lemon juice, and 1/4–1/2 cup reserved pasta water. Toss 1–2 minutes until glossy and lightly saucy. Taste and adjust lemon, salt, and pepper.
6. Serve immediately.

Ingredients

• Wild Caught Sockeye Salmon Fillet (Previously Frozen), 1 lb 10–12 oz $11.99 (sale)
• Simple Truth Organic® Sliced Baby Bella Mushrooms, 8 oz 8 oz $3.99 (reg)
• Organic Green Chard 1 small bunch (or 4–5 oz leaves), chopped $2.99 (reg)
• Garlic 2 cloves, minced $0.69 (reg)
• Pompeii® Lemon Juice 1 1/2 tbsp $2.50 (sale)
• Olive oil (pantry) 1 1/2 tbsp
• Butter (pantry) 1 1/2 tbsp
• Dry pasta (pantry) 6 oz (penne or linguine)
• Parmesan (pantry) 2–3 tbsp, grated (optional)
• Salt & black pepper (pantry) to taste
• Reserved pasta water 3/4 cup

Instructions

1. Cook 6 oz pasta in salted water until al dente; reserve 3/4 cup pasta water, then drain.
2. Meanwhile, pat salmon dry. Season with pepper and a light pinch of salt. Heat 1 tbsp olive oil in a skillet over medium-high and sear salmon 2–3 minutes per side until just cooked through. Transfer to a plate and flake into large pieces.
3. In the same skillet, add remaining 1/2 tbsp olive oil and 1 tbsp butter. Sauté mushrooms 6–8 minutes until browned. Add garlic and cook 30 seconds.
4. Add chopped chard with a splash of pasta water; cook 2–3 minutes until wilted.
5. Add pasta, remaining 1/2 tbsp butter, lemon juice, and 1/2 cup pasta water. Toss until glossy; add more pasta water as needed.
6. Fold in flaked salmon gently. Finish with Parmesan if using, and adjust lemon/salt/pepper to taste.

Ingredients

• Kroger® Crab Select™ Imitation Crab Meat Flake Style, 8 oz 8 oz, torn into bite-size pieces $3.79 (reg)
• NatureSweet Cherubs Fresh Heavenly Salad Grape Tomatoes, 10 oz 10 oz, halved $4.19 (reg)
• Simple Truth Organic® Baby Spring Mix, 5 oz 3–4 oz (about 3 packed cups) $3.50 (reg)
• Garlic 3 cloves, minced $0.69 (reg)
• Jumbo Yellow Onion 1/2 medium, finely chopped $0.99/lb (reg)
• Olive oil (pantry) 2 tbsp
• Red pepper flakes (pantry) 1/4 tsp (optional)
• Pompeii® Lemon Juice 1 tbsp $2.50 (sale)
• Dry pasta (pantry) 6 oz (spaghetti)
• Salt & black pepper (pantry) to taste
• Reserved pasta water 1/2 cup

Instructions

1. Cook 6 oz pasta in salted water until al dente; reserve 1/2 cup pasta water, then drain.
2. In a skillet over medium heat, warm 2 tbsp olive oil. Add onion and cook 3–4 minutes until softened. Add garlic and red pepper flakes; cook 30 seconds.
3. Add halved grape tomatoes, a pinch of salt, and black pepper. Cook 6–8 minutes, stirring, until tomatoes burst and form a saucy base. Add a splash of pasta water to help it come together.
4. Add imitation crab and cook 1–2 minutes just to warm through (don’t overcook).
5. Add drained pasta, lemon juice, and enough reserved pasta water to make it glossy. Toss well.
6. Turn off heat and fold in 3–4 oz spring mix until just wilted. Taste and adjust seasoning.

Ingredients

• Simple Truth® Mild Italian Chicken Sausage, 1 lb 12 oz (about 3 links) $5 (sale)
• Green Asparagus, 1 lb 10–12 oz, trimmed $2.99 (sale)
• Jumbo White Onion 1 medium onion, sliced into 1/2-inch rounds $0.99/lb (reg)
• Kroger® Romaine Lettuce Hearts (choose one romaine option from list) 1 romaine heart, chopped $2.49–$4.69 (varies by item)
• Cucumber 1/2 cucumber, sliced $0.79 (reg)
• Pompeii® Lemon Juice 1 1/2 tbsp $2.50 (sale)
• Olive oil (pantry) 3 tbsp, divided
• Dried oregano (pantry) 1/2 tsp
• Black pepper (pantry) to taste
• Salt (pantry) to taste

Instructions

1. Prep the grill and ingredients: Preheat grill to medium-high. Trim 10–12 oz asparagus. Slice 1 medium onion into 1/2-inch rounds (use toothpicks if the rings separate). Chop 1 romaine heart and slice 1/2 cucumber.
2. Season the grill items: Toss asparagus with 1 tbsp olive oil, 1/2 tsp dried oregano, and black pepper. Brush onion rounds with 1/2 tbsp olive oil and a pinch of pepper. Lightly oil 12 oz chicken sausage links with 1/2 tbsp olive oil if they look dry.
3. Grill the sausages: Grill chicken sausage over medium-high, turning every few minutes, until nicely charred and cooked through, 10–14 minutes total (target 165°F internal).
4. Grill the onions and asparagus: Grill onion rounds 4–5 minutes per side until charred and tender. Grill asparagus 3–5 minutes total, turning, until lightly blistered and crisp-tender.
5. Make the quick lemon dressing: In a bowl, whisk 1 1/2 tbsp lemon juice, 1 1/2 tbsp olive oil, a pinch of salt, and black pepper.
6. Toss the salad: Toss chopped romaine and sliced cucumber with the lemon dressing. Taste and adjust salt/pepper.
7. Serve: Slice sausages and serve with grilled onions and asparagus, plus the crisp romaine-cucumber salad on the side.