Careme Recipes

Ingredients

• Patagonia Pink Shrimp 16/20 (Previously Frozen), 1 lb 12 oz (about 3/4 lb) $8.99 (sale)
• Green Asparagus, 1 lb 1/2–1 lb (to taste) $5.99
• Organic Green Onions, 1 each 2 green onions $2.19
• Spice World™ Fresh Peeled Ginger Bag, 7 oz (optional) 1 tsp grated (optional, for a fresh zing) $3.99
• Kroger® Fresh Lemons bag, 2 lb (use 1–2 lemons) 1–2 lemons $4.99
• Organic Italian Parsley, each 1/4 cup chopped $2.49
• Pantry: spaghetti/linguine 8 oz —
• Pantry: olive oil 2–3 tbsp —
• Pantry: garlic 2 cloves, thinly sliced —
• Pantry: crushed red pepper flakes (optional) pinch —
• Pantry: salt, black pepper to taste —
• Pantry: Parmesan (optional) 2–3 tbsp —

Instructions

1. Bring a large pot of well-salted water to a boil.
2. Prep: Snap off woody ends of asparagus; cut into 2-inch pieces. Slice green onions (whites and greens separated). Chop parsley. Zest 1 lemon and juice it (about 2–3 tbsp).
3. Cook pasta: Boil 8 oz pasta until al dente. Reserve 3/4 cup pasta water, then drain.
4. Sear shrimp (stove): Pat shrimp dry. Heat 1 tbsp olive oil in a large skillet over medium-high. Add shrimp, salt, and pepper; cook 60–90 seconds per side until just opaque. Remove to a plate.
5. Cook veg (stove): Reduce heat to medium. Add 1–2 tbsp olive oil, then asparagus and green onion whites. Sauté 3–4 minutes until crisp-tender. Add garlic (and optional 1 tsp grated ginger + pinch pepper flakes) for 30 seconds.
6. Make it glossy: Add 1/2 cup reserved pasta water, lemon zest, and 2 tbsp lemon juice. Simmer 30 seconds.
7. Toss: Add pasta and shrimp back in; toss 1 minute, adding more pasta water as needed for a light, silky sauce. Fold in parsley and green onion greens. Taste and adjust salt/lemon.
8. Serve: Optional Parmesan on top (keep it light).
9. Time tip: If your asparagus is thick, blanch it in the pasta water for 60 seconds before sautéing.

Ingredients

• Tuna Steak Wild Caught Frozen, 1 lb 1 lb (2 steaks if possible) $8.99 (sale)
• Bok Choy, 1 lb 1 lb $2.49
• Spice World™ Fresh Peeled Ginger Bag, 7 oz 1 tbsp grated $3.99
• Organic Green Onions, 1 each 2 green onions $2.19
• Pantry: soy sauce 2 tbsp —
• Pantry: honey or brown sugar 1–2 tsp —
• Pantry: lemon (or Meyer lemon) 1 lemon (optional but great) $6.29 if using Organic Meyer Lemons (1 ct)
• Pantry: neutral oil 1 1/2 tbsp —
• Pantry: garlic 1–2 cloves —
• Pantry: sesame oil (optional) 1 tsp —
• Pantry: salt, black pepper to taste —

Instructions

1. Thaw tuna if frozen (ideally overnight in fridge). Pat very dry.
2. Prep glaze: Mix 2 tbsp soy sauce + 1–2 tsp honey + 2 tbsp water + 1 tbsp lemon juice (optional) + 1 tsp grated ginger.
3. Prep veg: Rinse bok choy; slice stems and leaves (keep separate). Slice green onions; mince garlic.
4. Sear tuna (stove): Heat 1 tbsp neutral oil in a skillet over high heat until shimmering. Season tuna lightly with pepper (go easy on salt because soy). Sear 60–90 seconds per side for medium-rare (longer if you prefer). Remove to a plate.
5. Glaze: Lower heat to medium. Add glaze to skillet; simmer 1–2 minutes until slightly syrupy. Spoon over tuna.
6. Sauté bok choy: In a second skillet (or wipe and reuse), heat 1/2 tbsp oil over medium-high. Add bok choy stems + pinch of salt; cook 2–3 minutes. Add leaves + garlic + remaining ginger; cook 1–2 minutes until just wilted. Finish with green onions and optional 1 tsp sesame oil.
7. Serve: Tuna with glaze alongside bok choy. Add rice/noodles if desired.

Ingredients

• Kroger® Wild Caught Sea Scallops Frozen, 16 oz 12 oz (about 3/4 lb) $19.99 (sale)
• Broccolini, 1 ct 1 bunch $4.49
• Simple Truth Organic® Gourmet Gold Potatoes, 24 oz 12–16 oz (about half bag) $3.50 (sale)
• Kroger® Fresh Lemons bag, 2 lb (use 1 lemon) 1 lemon $4.99
• Organic Italian Parsley, each 3 tbsp chopped $2.49
• Pantry: olive oil 2 tbsp —
• Pantry: butter 1 tbsp —
• Pantry: garlic 1 clove —
• Pantry: salt, black pepper to taste —

Instructions

1. Heat oven to 425°F.
2. Roast potatoes: Cut 12–16 oz gold potatoes into 1-inch chunks. Toss with 1 tbsp olive oil, salt, pepper. Roast on a sheet pan 20 minutes.
3. Add broccolini: Toss broccolini with a drizzle of olive oil, salt, pepper. Add to the pan with potatoes and roast 10–12 minutes more until tender and browned at tips.
4. Prep scallops: Thaw if needed. Pat very dry (key for browning). Season with salt and pepper right before searing.
5. Sear scallops (stove): Heat a skillet over high heat. Add 1 tbsp olive oil. Sear scallops 1.5–2 minutes per side until deep golden and just opaque in the center. Remove to plate.
6. Quick pan finish: Reduce heat to medium. Add 1 tbsp butter + 1 minced garlic clove; cook 20 seconds. Add 2 tbsp lemon juice and scrape the pan 20 seconds. Stir in chopped parsley.
7. Serve: Plate roasted potatoes and broccolini, top with scallops, spoon lemon-parsley butter sauce over.