Careme Recipes

Ingredients

• Kroger® Beef Shaved Steak 14 oz $7.99
• Green Acorn Squash ~1 lb (1 small squash) $1.49
• Broccolini 1 bunch (~1 lb) $4.49
• Jumbo Yellow Onions 1 lb (use 1 medium onion) $1.49
• Kroger® Original Smokehouse Beef Jerky (optional garnish) optional, a few shavings $8.99
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 1/2 cup (from 32 oz carton) $1.79
• Chateau Ste Michelle Columbia Valley Syrah Washington Red Wine (750 ml) 1 bottle $17.99

Instructions

1. Prep the oven and veg: Heat oven to 425°F. Line a sheet pan. Halve 1 small acorn squash (~1 lb), scoop seeds, and cut into 1-inch wedges. Slice 1/2 medium yellow onion into thin strips (save the rest for another meal). Trim 1 bunch broccolini (~1 lb).
2. Roast the acorn squash: Toss acorn squash wedges with 1 tablespoon oil, 1/2 teaspoon kosher salt, and black pepper. Roast 15 minutes.
3. Add broccolini: Toss broccolini with 1 teaspoon oil, 1/4 teaspoon salt, and black pepper. Push squash to one side; add broccolini to the pan. Roast 12–15 minutes more, until squash is tender and broccolini is browned at edges.
4. Sear the beef: While the veg roasts, pat 14 oz shaved steak dry. Heat a large skillet over high heat with 1 tablespoon oil until shimmering. Add shaved steak in a thin layer (work in 2 batches if needed). Season with 1/2 teaspoon salt and black pepper. Sear 60–90 seconds per side until browned; transfer to a plate.
5. Build the onion base: Reduce heat to medium. In the same skillet add the sliced 1/2 onion with a pinch of salt. Cook 4–6 minutes, stirring, until softened and lightly browned.
6. Make a quick pan sauce: Add 1/2 cup chicken broth, scraping up browned bits. Simmer 2–3 minutes until slightly reduced and glossy. Taste and adjust salt and pepper. (Optional: add a small knob of butter off-heat for shine.)
7. Finish and serve: Return beef (and any juices) to the skillet for 30–60 seconds to warm through. Plate the beef and spoon sauce over. Serve with roasted acorn squash and broccolini. Optional: shave a tiny bit of beef jerky over the top for a smoky, salty crunch.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99
• Fresh Tomatillo ~1/2 lb (about 4–6 tomatillos) $2.99
• Jumbo Yellow Onions 1 lb (use 1/2 medium onion) $1.49
• Fresh Green Serrano Peppers 1 pepper (from bulk pile) $4.99
• Sweet Potato 1 lb (use ~3/4 lb) $2.49
• Green Cabbage ~1 lb (use ~1/2 small cabbage) $1.49
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 2 cups (from 32 oz carton) $1.79
• Pompeii® Lemon Juice 1–2 teaspoons (optional brightener) $2.50

Instructions

1. Prep the pork: Pat dry 1 lb pork tenderloin. Trim any silver skin. Cut into 1-inch chunks. Season with 3/4 teaspoon kosher salt and black pepper.
2. Prep the stew base: Husk and rinse ~1/2 lb tomatillos (4–6), then roughly chop. Dice 1/2 medium yellow onion. Peel and cut ~3/4 lb sweet potato into 3/4-inch cubes. Thin-slice ~1/2 small green cabbage (~1/2 lb). Mince 1 serrano pepper (remove seeds for milder heat).
3. Sear the pork: Heat a pot or deep skillet over medium-high with 1 tablespoon oil. Add pork chunks in a single layer and brown 2–3 minutes per side (work in batches if crowded). Transfer to a plate.
4. Soften aromatics: Lower heat to medium. Add diced 1/2 onion and a pinch of salt. Cook 3–4 minutes until softened. Stir in minced serrano for 30 seconds.
5. Simmer the green stew: Add chopped tomatillos and cook 2 minutes. Add 2 cups chicken broth, scraping the pot. Add sweet potato cubes and bring to a simmer. Cover and simmer 10 minutes.
6. Add pork and cabbage: Stir browned pork (and juices) back in. Add sliced cabbage. Cover and simmer 10–12 minutes, stirring once, until sweet potatoes are tender and pork is just cooked through.
7. Finish and serve: Taste and adjust salt. Add 1–2 teaspoons lemon juice if you want extra pop. Serve in bowls as-is (it’s hearty), or with any bread/tortillas you have on hand (not required).

Ingredients

• Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off 12 oz $6.99
• Private Selection® Petite Fingerling Gourmet Potatoes 1.5 lb (use ~1 lb) $3.99
• Private Selection® Long Celery Sticks 16 oz (use ~1/2 bunch) $2.50
• Cucumber 1 ct $0.99
• Fresh Medium Ripe Avocado 1 each (optional) $1.50

Instructions

1. Prep the oven and potatoes: Heat oven to 450°F. Halve ~1 lb fingerling potatoes lengthwise. Toss with 1 tablespoon oil, 1/2 teaspoon kosher salt, and black pepper. Roast on a sheet pan 20–25 minutes, flipping once, until browned and tender.
2. Prep the salad: Thin-slice ~1/2 bunch celery (about 2 cups). Thin-slice 1 cucumber. If using, dice 1 avocado and keep separate until serving.
3. Quick dress the salad: In a bowl, toss celery and cucumber with 2 teaspoons oil, 1/4 teaspoon salt, and black pepper. (If you have any vinegar or citrus at home, add a small splash/squeeze—optional.) Chill until serving. Fold in diced avocado right before eating if using.
4. Cook the shrimp: Pat 12 oz raw shrimp very dry. Heat a skillet over medium-high with 1 tablespoon oil. Add shrimp in one layer; season with 1/4 teaspoon salt and black pepper. Cook 60–90 seconds per side until just opaque and lightly browned.
5. Glaze (hot-honey style): Reduce heat to low. Add 1–2 teaspoons hot honey (or regular honey plus a pinch of chili flakes if you have it) and toss shrimp for 15–20 seconds just to coat. Turn off heat immediately to prevent burning.
6. Serve: Plate roasted fingerlings with the celery-cucumber salad. Top with hot-honey shrimp. Add avocado if using.