Careme Recipes

Ingredients

• Boneless pork loin center-cut thin chops 1 lb $6.49/lb
• Sweet potato 1 lb $1.29/lb
• Green cabbage 1 lb $0.49/lb
• Large Gala apple 1 apple $1.49/lb
• Jumbo yellow onion 1 medium $0.99/lb
• Garlic 2 cloves $0.79 each
• Fresh thyme 1 teaspoon leaves $2.49/0.5 oz
• Olive oil 2 tablespoons pantry
• Salt to taste pantry
• Black pepper to taste pantry

Instructions

1. Prep 1 pound boneless pork loin center-cut thin chops ($6.49/lb) by patting dry and seasoning all over with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon fresh thyme leaves ($2.49/0.5 oz). Peel and cut 1 pound sweet potato ($1.29/lb) into 3/4-inch cubes. Thinly slice 1 medium jumbo yellow onion ($0.99/lb), shred 1 pound green cabbage ($0.49/lb), mince 2 garlic cloves from 1 garlic bulb ($0.79 each), and thinly slice 1 Large Gala apple ($1.49/lb).
2. Heat the oven to 425°F. Toss the 1 pound cubed sweet potato ($1.29/lb) with 1 tablespoon olive oil, 1/2 teaspoon salt, and a few grinds of black pepper on a sheet pan. Roast for 25 to 30 minutes, flipping once, until browned and tender.
3. While the sweet potatoes roast, heat a large skillet over medium-high heat with 1/2 tablespoon olive oil. Add the 1 pound seasoned pork chops ($6.49/lb) and cook 3 to 4 minutes per side, depending on thickness, until nicely browned and cooked through. Transfer the pork to a plate to rest.
4. In the same skillet, add the remaining 1/2 tablespoon olive oil, the sliced 1 medium onion ($0.99/lb), and the minced 2 garlic cloves ($0.79 each bulb). Cook for 2 minutes until fragrant.
5. Add the shredded 1 pound green cabbage ($0.49/lb), the sliced 1 apple ($1.49/lb), 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons water. Cook 8 to 10 minutes, stirring often, until the cabbage softens but still has a little texture.
6. Taste the cabbage-apple skillet and adjust with a little more salt and pepper if needed. Slice the rested 1 pound pork chops ($6.49/lb) if desired.
7. Serve the roasted 1 pound sweet potatoes ($1.29/lb) alongside the pork and pile the warm cabbage-apple skillet on the plate. Mentioned wine pairing: Pinot Noir or off-dry Riesling.

Ingredients

• Raw white shrimp 1 lb $7.99/lb
• Spaghetti squash 1 medium, about 2 lb $1.49/lb
• Bok choy 1 lb $2.49/lb
• Kroger sliced white mushrooms 8 oz $2.49/8 oz
• Fresh large green bell pepper 1 $0.99 each
• Jumbo yellow onion 1 small $0.99/lb
• Organic ginger root 1 tablespoon grated $2.99/lb
• Garlic 2 cloves $0.79 each
• Soy sauce 3 tablespoons pantry
• Honey or brown sugar 1 teaspoon pantry
• Neutral oil 2 tablespoons pantry
• Red pepper flakes optional pinch pantry

Instructions

1. Prep 1 medium spaghetti squash, about 2 pounds ($1.49/lb), by halving lengthwise and scraping out the seeds. Pat dry 1 pound raw white shrimp ($7.99/lb). Chop 1 pound bok choy ($2.49/lb) into bite-size pieces, separating stems and leaves. Slice 8 ounces Kroger sliced white mushrooms ($2.49/8 oz) if needed, thinly slice 1 fresh large green bell pepper ($0.99 each), thinly slice 1 small jumbo yellow onion ($0.99/lb), grate 1 tablespoon organic ginger root ($2.99/lb), and mince 2 garlic cloves from 1 garlic bulb ($0.79 each).
2. Heat the oven to 425°F. Rub the cut sides of the 2-pound spaghetti squash ($1.49/lb) with 1 tablespoon neutral oil, then season with 1/2 teaspoon salt and a little pepper. Place cut side down on a sheet pan and roast 22 to 28 minutes until tender.
3. While the squash roasts, whisk together 3 tablespoons soy sauce, 1 teaspoon honey or brown sugar, 2 tablespoons water, and an optional pinch of red pepper flakes in a small bowl.
4. Heat a large skillet or wok over medium-high heat with 1 tablespoon neutral oil. Add the 1 pound raw shrimp ($7.99/lb) and cook for about 1 minute per side until just turning pink. Transfer to a plate so they do not overcook.
5. Add the sliced 1 small onion ($0.99/lb), the sliced 1 green bell pepper ($0.99 each), and the 8 ounces mushrooms ($2.49/8 oz) to the skillet. Stir-fry for 4 minutes until they start to brown.
6. Add the bok choy stems from the 1 pound bok choy ($2.49/lb), the grated 1 tablespoon ginger ($2.99/lb), and the minced 2 garlic cloves ($0.79 each bulb). Cook 2 minutes. Add the bok choy leaves and cook 1 minute more.
7. Return the 1 pound shrimp ($7.99/lb) to the skillet and pour in the soy mixture. Stir for 1 to 2 minutes until the sauce lightly coats the vegetables and the shrimp are fully cooked.
8. Scrape the roasted spaghetti squash strands from the 2-pound squash ($1.49/lb) with a fork and divide between bowls. Spoon the shrimp and bok choy stir-fry over top. Mentioned wine pairing: Sauvignon Blanc or Pinot Grigio.

Ingredients

• Kroger hardwood smoked Polska kielbasa sausage pork and beef link 14 oz $3.29/14 oz
• Kroger russet potatoes 1 lb $2.99/5 lb
• Green cabbage 1 lb $0.49/lb
• Kroger peeled baby carrots 8 oz $1.29/16 oz
• Jumbo yellow onion 1 medium $0.99/lb
• Garlic 3 cloves $0.79 each
• Simple Truth Organic rosemary 1 teaspoon chopped or 1/2 teaspoon dried pantry rosemary $2.49/0.5 oz
• Olive oil 1 1/2 tablespoons pantry
• Apple cider vinegar or vinegar 1 tablespoon pantry
• Black pepper to taste pantry
• Salt to taste pantry

Instructions

1. Prep 14 ounces Kroger hardwood smoked Polska kielbasa sausage pork and beef link ($3.29/14 oz) by slicing into 1/2-inch rounds. Cut 1 pound Kroger russet potatoes from the 5-pound bag ($2.99/5 lb) into 3/4-inch chunks. Core and cut 1 pound green cabbage ($0.49/lb) into thick ribbons. Halve 8 ounces Kroger peeled baby carrots ($1.29/16 oz) lengthwise if large. Slice 1 medium jumbo yellow onion ($0.99/lb) and mince 3 garlic cloves from 1 garlic bulb ($0.79 each). Chop 1 teaspoon fresh rosemary ($2.49/0.5 oz) if using.
2. Heat the oven to 425°F. On a large sheet pan or in a roasting dish, toss the 1 pound potatoes ($2.99/5 lb), 8 ounces baby carrots ($1.29/16 oz), and sliced 1 medium onion ($0.99/lb) with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon chopped rosemary ($2.49/0.5 oz). Roast for 15 minutes.
3. Add the 1 pound cabbage ($0.49/lb), the minced 3 garlic cloves ($0.79 each bulb), and the sliced 14 ounces kielbasa ($3.29/14 oz) to the pan. Drizzle with the remaining 1/2 tablespoon olive oil and 1 tablespoon vinegar, then toss carefully. Return to the oven and roast 20 to 25 minutes more, stirring once, until the potatoes are tender, the cabbage edges are browned, and the kielbasa is sizzling.
4. Taste and season the full pan with a little more salt and black pepper if needed. If you want more color, broil for 1 to 2 minutes at the end.
5. Serve the roasted kielbasa, cabbage, carrots, and potatoes hot straight from the pan. Mentioned wine pairing: Zinfandel or dry Rosé.