Careme Recipes

Ingredients

• Fresh Atlantic Salmon Center Cut Loin Farm Raised 12 oz 12.99
• Green Asparagus 1 lb 3.49
• Yukon Gold Potatoes 1 lb 1.29
• Fresh grape tomatoes 10 oz 2.49
• Garlic 2 cloves 0.69
• Simple Truth Organic® Rosemary 1 tsp chopped 2.49
• Simple Truth Organic® Thyme 1 tsp chopped 2.49
• Fresh Organic Lemon 1 lemon 1.29
• Olive oil 2 tbsp
• Kosher salt to taste
• Black pepper to taste

Instructions

1. Preheat the oven to 425°F. Halve 1 pound Yukon Gold potatoes into bite-size pieces, trim 1 pound asparagus, halve 10 ounces grape tomatoes, mince 2 garlic cloves, chop 1 teaspoon rosemary and 1 teaspoon thyme, and zest then halve 1 lemon.
2. Toss the 1 pound halved Yukon Gold potatoes with 1 tablespoon olive oil, half the minced garlic, half the rosemary, half the thyme, 1/2 teaspoon kosher salt, and a few grinds of black pepper. Spread on a sheet pan and roast for 15 minutes.
3. Pat 12 ounces salmon dry and place on one side of the pan or on a second small pan. Rub with 1 teaspoon olive oil, the remaining garlic, rosemary, and thyme, plus half the lemon zest, 1/2 teaspoon kosher salt, and black pepper.
4. Toss the 1 pound asparagus and 10 ounces halved grape tomatoes with the remaining 2 teaspoons olive oil, a pinch of salt, black pepper, and the remaining lemon zest. Add them around the potatoes and return the pan to the oven.
5. Roast everything for 10 to 12 minutes more, until the salmon is just cooked through and flakes easily, the asparagus is bright green with a little bite, and the tomatoes are lightly blistered. Squeeze in juice from half the lemon over the vegetables and fish.
6. Plate by spooning the roasted potatoes slightly off-center, leaning the salmon against them, and arranging the asparagus in a loose bundle alongside. Scatter the blistered tomatoes over and around the plate for color. Finish with juice from the remaining lemon half and an extra crack of black pepper.

Ingredients

• Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off 12 oz 6.99
• Bok Choy 1 lb 2.77
• Kroger® Sliced White Mushrooms 8 oz 2.00
• Fresh Large Green Bell Pepper 1 pepper 0.99
• Organic Green Onions 1 bunch 1.99
• Organic Ginger Root 1 tbsp grated 3.77
• Garlic 2 cloves 0.69
• Kroger® Yellow Onion 3 lb Bag 1 small onion 2.29
• Rice 1 cup dry
• Soy sauce 3 tbsp
• Honey or brown sugar 2 tsp
• Rice vinegar 1 tbsp
• Cornstarch 1 tsp
• Neutral oil 2 tbsp
• Red pepper flakes pinch optional

Instructions

1. Cook 1 cup dry rice according to package directions so it is ready when the stir-fry finishes. While the rice cooks, peel and mince 2 garlic cloves, grate 1 tablespoon ginger, thinly slice 1 small onion, slice 1 green bell pepper into strips, slice 8 ounces mushrooms, trim 1 pound bok choy and cut it into 2-inch pieces, and slice 1 bunch green onions on the bias.
2. In a small bowl, stir together 3 tablespoons soy sauce, 2 teaspoons honey or brown sugar, 1 tablespoon rice vinegar, 1 teaspoon cornstarch, 2 tablespoons water, and a pinch of red pepper flakes if using.
3. Pat 12 ounces shrimp dry and season lightly with salt and pepper. Heat 1 tablespoon neutral oil in a large skillet or wok over high heat. Add the shrimp and cook for 1 to 2 minutes per side until just pink. Remove to a plate so they do not overcook.
4. Add the remaining 1 tablespoon neutral oil to the pan. Stir-fry the sliced onion, bell pepper, and mushrooms for 3 to 4 minutes until the onions soften and the mushrooms take on color. Add the garlic and ginger and cook for 30 seconds until fragrant.
5. Add the chopped bok choy and half the green onions. Stir-fry for 1 to 2 minutes until the leaves wilt and the stems stay a bit crisp. Return the shrimp to the pan.
6. Pour in the soy-ginger sauce and toss for 1 minute until glossy and lightly thickened, coating the shrimp and vegetables evenly.
7. Plate by mounding rice into shallow bowls, spooning the shrimp stir-fry over the top, and finishing with the remaining sliced green onions. Keep the bok choy stems facing upward and visible for a fresh, restaurant-style look.

Ingredients

• Kroger® Wild Caught Sea Scallops Frozen 12 oz 19.99
• Organic Acorn Squash 1 lb 1.99
• Organic Lacinato Kale 1 bunch 2.79
• Kroger® Sliced Baby Bella Mushrooms 8 oz 2.50
• Jumbo Yellow Onions 1 small onion 0.99
• Garlic 2 cloves 0.69
• Simple Truth Organic® Thyme 1 tsp chopped 2.49
• Pompeii® Lemon Juice 1 tbsp 2.50
• Simple Truth Organic - 32 OZ chicken broth low sodium 1/2 cup 1.79
• Butter 2 tbsp
• Olive oil 2 tbsp
• Kosher salt to taste
• Black pepper to taste

Instructions

1. If the 12 ounces sea scallops are frozen, thaw them fully and pat very dry. Preheat the oven to 425°F. Halve and seed 1 pound acorn squash, then cut into 1/2-inch crescents. Thinly slice 1 small onion, mince 2 garlic cloves, roughly chop 1 bunch lacinato kale after removing tough stems, slice 8 ounces baby bella mushrooms if needed, and chop 1 teaspoon thyme.
2. Toss the 1 pound acorn squash with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and black pepper. Spread on a sheet pan and roast for 22 to 28 minutes, turning once, until browned at the edges and tender.
3. While the squash roasts, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced onion and cook 3 minutes. Add the 8 ounces mushrooms with a pinch of salt and cook 5 to 6 minutes until they release moisture and then brown. Stir in the garlic and chopped thyme for 30 seconds.
4. Add the chopped kale to the skillet with 2 tablespoons water and cook 2 to 3 minutes until wilted but still vivid green. Transfer the kale to one side of a serving platter or keep warm separately. Leave the mushroom mixture in the pan.
5. Pour 1/2 cup chicken broth and 1 tablespoon lemon juice into the mushroom pan. Simmer 2 to 3 minutes until lightly reduced. Stir in 1 tablespoon butter and keep the sauce warm over low heat.
6. Season the 12 ounces scallops with kosher salt and black pepper. Heat a clean skillet over high heat until very hot. Add a thin film of oil, then place in the scallops with space between them. Sear for about 2 minutes on the first side until deeply golden. Flip and add the remaining 1 tablespoon butter; cook 1 to 2 minutes more, basting briefly, until just opaque in the center.
7. Plate by swooshing some mushroom-thyme sauce onto each plate, fanning the roasted acorn squash to one side, and setting the scallops over the sauce. Tuck the sautéed kale alongside for a deep green contrast. Spoon a little extra sauce around the scallops and finish with black pepper.