Careme Recipes

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off (12 oz bag) Use 8 oz (about 1/2–2/3 bag), thawed if frozen $6.99 (sale)
• Organic Lacinato Kale 1/2 bunch, stems removed, leaves sliced thin $2.99 each
• Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, minced $2.79
• Organic Jumbo Yellow Onions 1/2 small onion, finely chopped $2.19/lb
• Dry spaghetti 6 oz
• White miso paste 1 1/2 tbsp
• Unsalted butter 2 tbsp
• Soy sauce 1 tbsp
• Lemon 1 (zest and 1–2 tsp juice)
• Red pepper flakes 1/2 tsp, to taste
• Olive oil 3 tbsp, divided
• Panko breadcrumbs 1/3 cup
• Grated Parmesan (optional) 1/4 cup

Instructions

1. Prep the shrimp, kale, and aromatics: pat shrimp dry and season lightly with salt. Destem and thinly slice kale. Mince garlic, finely chop onion. Zest the lemon; reserve the zest.
2. Toast the lemony breadcrumbs: in a small skillet over medium heat, warm 1 tbsp olive oil. Add panko, a pinch of salt, and the lemon zest; toast, stirring, until golden, 2–3 minutes. Transfer to a bowl.
3. Boil the pasta: bring a large pot of salted water to a boil. Cook spaghetti until just shy of al dente (about 1 minute less than package). Reserve 3/4 cup pasta water; drain.
4. Make the sauce base: meanwhile, heat 2 tbsp olive oil in a large skillet over medium. Add onion and red pepper flakes; cook until translucent, 2–3 minutes. Add garlic; cook 30 seconds.
5. Cook the shrimp and kale: add shrimp and cook 45–60 seconds per side, just until turning opaque. Add kale and toss until wilted, 1–2 minutes.
6. Emulsify: reduce heat to low. Add butter, soy sauce, and whisk in miso with a splash of hot pasta water to loosen. Toss in drained spaghetti. Add more pasta water as needed to create a glossy sauce that clings. Finish with 1–2 tsp lemon juice and adjust salt/heat.
7. Serve: plate, top with lemony breadcrumbs and optional Parmesan. Eat immediately while crisp on top and silky below.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless 8 oz, thinly sliced into bite-size strips $2.49/lb (sale)
• Organic Butternut Squash ~3/4 lb, peeled and 3/4-inch cubes $1.99/lb
• Organic Jumbo Yellow Onions 1 small, thinly sliced $2.19/lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $2.79
• Orecchiette (or small shells) 7 oz
• Fresh sage (or 1 tsp dried) 6–8 leaves, chopped
• Low-sodium chicken broth 1/2 cup
• Dry white wine (optional) 1/4 cup
• Olive oil 2–3 tbsp, divided
• Unsalted butter 1 tbsp
• Red pepper flakes 1/4–1/2 tsp
• Grated Parmesan or Pecorino 1/2 cup, plus more to serve
• Apple cider vinegar (optional) 1 tsp

Instructions

1. Roast the squash: heat oven to 450°F. Toss squash with 1 tbsp olive oil, salt, and pepper on a sheet pan. Roast until browned and tender, 18–22 minutes, flipping once.
2. Boil pasta: bring a pot of salted water to a boil. Cook orecchiette until al dente. Reserve 1 cup pasta water; drain.
3. Sear pork: while squash roasts, heat 1 tbsp olive oil in a large skillet over medium-high. Season pork with salt/pepper; sear in a single layer until just cooked and lightly browned, about 2–3 minutes total. Transfer to a plate.
4. Build the pan sauce: reduce heat to medium. Add a drizzle of oil if needed, then onion, sage, and red pepper flakes; sauté until soft and lightly caramelized, 4–5 minutes. Stir in garlic for 30 seconds. Deglaze with wine (if using) and reduce by half. Add broth; simmer 2 minutes.
5. Bring it together: return pork (and any juices) to the skillet. Add drained pasta and roasted squash. Add butter, cheese, and enough reserved pasta water to create a silky sauce that coats (start with 1/3 cup). Season to taste; add a splash of apple cider vinegar to brighten, if desired.
6. Serve: plate with extra cheese and cracked pepper.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 3/4 lb, cut into 1-inch pieces $4.99/lb (sale)
• Organic Leeks (bunch) 1 large leek, halved and thinly sliced, well-rinsed $5.49/bunch
• Organic Broccoli Bunch 8 oz florets $3.49/lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $2.79
• Rigatoni (or penne) 7 oz
• Half-and-half or heavy cream 1 cup
• Low-sodium chicken broth 1/2 cup
• All-purpose flour 1 tbsp
• Olive oil 2 tbsp, divided
• Unsalted butter 1 tbsp
• Capers, drained 2 tbsp
• Lemon 1 (zest and 1–2 tsp juice)
• Grated Parmesan 3/4 cup, divided
• Panko breadcrumbs 1/2 cup
• Salt & pepper To taste

Instructions

1. Prep and par-cook: heat oven to 400°F. Bring a pot of salted water to a boil. Cook rigatoni 2 minutes less than al dente; add broccoli florets to the pot for the last 1 minute. Reserve 1 cup pasta water, drain.
2. Make lemon-caper crumb: mix panko with 1 tbsp olive oil, a pinch of salt, and lemon zest; set aside.
3. Sauté leeks: in a large oven-safe skillet or saucepan, melt butter with 1 tbsp olive oil over medium. Add leeks and a pinch of salt; cook until soft, 5–6 minutes. Stir in garlic; cook 30 seconds.
4. Build the cream sauce: sprinkle in flour; cook 30 seconds. Whisk in broth, then cream. Simmer gently 2–3 minutes to thicken. Stir in capers, 1/2 cup Parmesan, and 1–2 tsp lemon juice. Season with salt and pepper.
5. Combine: off heat, gently fold in drained pasta, broccoli, and rockfish pieces. Add a splash of reserved pasta water if too thick. Transfer to a greased 1.5–2 qt baking dish (or keep in oven-safe skillet). Top with remaining Parmesan and the lemon-caper crumbs.
6. Bake: 12–15 minutes until the fish is just cooked and the top is golden. Rest 3 minutes, then serve.