Careme Recipes

Ingredients

• Little Neck Clams Farm Raised (sustainably sourced) 1 lb $9.99/lb
• NatureSweet Cherubs® Fresh Grape Tomatoes 10 oz, halved $5.99/16.5 oz
• Garlic 3 cloves, thinly sliced $1.50 each
• Fresh Organic Limes - Each (or lemon) 1/2 lime (or 1/2 lemon) $1.29 each

Instructions

1. Bring a large pot of salted water to a boil. Cook 6–8 oz spaghetti/linguine (pantry) until al dente; reserve 1/2 cup pasta water, then drain.
2. Meanwhile, scrub 1 lb clams; discard any that don’t close when tapped.
3. In a large skillet, warm 2 Tbsp olive oil (pantry) over medium. Add 3 sliced garlic cloves and a pinch of red pepper flakes (optional). Cook 30–45 seconds until fragrant (don’t brown).
4. Add 10 oz halved grape tomatoes and 1/2 tsp salt; cook 3–4 minutes until they start to slump and release juice.
5. Add clams + 1/2 cup dry white wine (pantry) or water. Cover and steam 6–8 minutes, shaking pan once or twice, until clams open. Discard any unopened.
6. Toss in drained pasta with a splash of reserved pasta water as needed to make it glossy. Finish with juice from 1/2 lime (or lemon) and black pepper. Optional: chopped parsley/cilantro if you have it.
7. Serve immediately with extra pepper and a drizzle of olive oil.

Ingredients

• Crimini Mushrooms 12 oz, sliced $4.99/lb
• Private Selection® White Boiler Sweet Onions 6 oz (or 1 jumbo yellow onion), thinly sliced $2.99/6 oz
• Garlic 2 cloves, minced $1.50 each
• Simple Truth Organic® Thyme 1–2 tsp leaves (optional but great) $2.79/0.5 oz
• Fresh lemons (bag) or 1 lemon 1/2 lemon (zest + 1 Tbsp juice) $4.99/2 lb bag (or use 1 lemon)

Instructions

1. Cook 6–8 oz pasta (pantry) in salted water until al dente; reserve 1/2 cup pasta water, drain.
2. In a wide skillet, heat 1 Tbsp olive oil + 1 Tbsp butter (pantry) over medium-high. Add 6 oz sliced onion; cook 4–5 minutes until starting to brown.
3. Add 12 oz sliced cremini mushrooms and 1/2 tsp salt. Cook 6–8 minutes, stirring occasionally, until mushrooms brown and moisture cooks off.
4. Add 2 minced garlic cloves + thyme leaves; cook 30 seconds. Deglaze with 1/3 cup dry white wine (pantry) or broth/water; simmer 1 minute.
5. Toss in pasta, adding reserved pasta water a splash at a time until glossy. Finish with 1/2 lemon zest + 1 Tbsp lemon juice and black pepper. Optional: grated Parmesan (pantry).
6. Serve hot; add extra pepper and a tiny drizzle of olive oil.

Ingredients

• Kroger® Wild Caught Medium Raw Gulf Shrimp Peeled & Deveined Tail Off 12 oz $6.99/12 oz (sale)
• Kroger® Tri-Color Bell Peppers 2 peppers, thinly sliced $4.99/20 oz
• Fresh Roma Tomato 3 medium (about 3/4 lb), chopped $2.79/lb
• Garlic 2 cloves, minced $1.50 each
• Organic Italian Parsley (or cilantro) 2 Tbsp chopped $2.49 each (or $1.99 cilantro)

Instructions

1. Cook 6–8 oz penne/rigatoni (pantry) in salted water until al dente; reserve 1/2 cup pasta water, drain.
2. Pat dry 12 oz shrimp; season with 1/2 tsp salt, pepper, and 1 tsp smoked paprika (pantry).
3. In a large skillet, heat 1 Tbsp olive oil over medium-high. Sear shrimp 1 minute per side until just opaque; remove to a plate.
4. Add sliced peppers (2) to the same skillet with a pinch of salt; cook 4–5 minutes until blistered-tender. Add 2 minced garlic cloves; cook 30 seconds.
5. Add chopped Roma tomatoes (~3/4 lb) and 1/2 tsp salt. Cook 4 minutes until saucy. Deglaze with 1/3 cup dry white wine (pantry) (or a splash of broth/water) and simmer 2 minutes.
6. Return shrimp to the pan. Toss in pasta, adding reserved pasta water as needed to coat. Finish with chopped parsley (2 Tbsp) and black pepper.
7. Serve immediately.