Careme Recipes

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off, 12 ounces 1 package $6.99
• Simple Truth Organic® Fresh Lemons Bag 1 lemon from bag $5.99
• Organic Spinach 2 packed cups $2.79
• Fresh Roma Tomato 2 medium tomatoes, diced $1.49
• Garlic 3 cloves, thinly sliced $0.69
• Jumbo Yellow Onions 1/2 medium onion, thinly sliced $0.99
• Parsley 2 tablespoons, chopped $1.29
• Pantry spaghetti 6 ounces
• Pantry olive oil 2 tablespoons
• Pantry crushed red pepper 1/4 teaspoon
• Pantry kosher salt to taste
• Pantry black pepper to taste
• Chateau Ste. Michelle Sauvignon Blanc Washington White Wine 1 x 750 ml $7.99

Instructions

1. Bring a large pot of well-salted water to a boil for 6 ounces spaghetti. While the water heats, pat dry the 12 ounces peeled shrimp and season them with 1/2 teaspoon kosher salt, a few grinds of black pepper, and the zest of 1 lemon.
2. Slice 1/2 medium yellow onion thinly, thinly slice 3 garlic cloves, dice 2 medium Roma tomatoes, roughly chop 2 tablespoons parsley, and rinse 2 packed cups spinach. Cut the zested lemon in half and keep it ready for juicing.
3. Cook the 6 ounces spaghetti until just shy of al dente according to package directions. Reserve 1 cup pasta water, then drain.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the 12 ounces seasoned shrimp in a single layer and cook for about 1 minute per side until just pink and lightly curled. Transfer the shrimp to a plate so they stay tender.
5. Lower the heat to medium. Add the remaining 1 tablespoon olive oil, then add the 1/2 sliced yellow onion and cook 3 to 4 minutes until softened and lightly golden at the edges. Add the 3 sliced garlic cloves and 1/4 teaspoon crushed red pepper and stir for 30 seconds until fragrant.
6. Add the 2 diced Roma tomatoes with a pinch of salt and cook 3 to 4 minutes, pressing them lightly with a spoon until they become saucy. Add 1/3 cup reserved pasta water and the juice of half the lemon.
7. Add the drained spaghetti, the 2 cups spinach, and the cooked shrimp back to the skillet. Toss for 1 to 2 minutes, adding a little more reserved pasta water as needed, until the spinach wilts and the pasta turns glossy and lightly coated.
8. Taste and finish with more salt, black pepper, the juice from the remaining lemon half as desired, and the 2 tablespoons chopped parsley.
9. Twirl the pasta into shallow bowls for a restaurant-style look, piling the shrimp on top. Spoon any tomatoes and pan juices over the center and finish with an extra sprinkle of parsley and a crack of black pepper.

Ingredients

• Simple Truth Boneless Skinless Chicken Thighs 1 pound $4.49
• Kroger® Russet Potatoes 3 medium potatoes $2.69
• Carrots 3 medium carrots $1.29
• Green Cabbage 1/2 small head, about 3/4 pound, cut into wedges $0.99
• Jumbo Yellow Onions 1/2 medium onion, cut into wedges $0.99
• Garlic 3 cloves, smashed $0.69
• Simple Truth Organic® Thyme 1 teaspoon leaves $2.49
• Simple Truth Organic® Fresh Lemons Bag 1/2 lemon $5.99
• Pantry Dijon mustard 1 tablespoon
• Pantry olive oil 2 tablespoons
• Pantry kosher salt to taste
• Pantry black pepper to taste
• Pantry smoked paprika 1/2 teaspoon

Instructions

1. Heat the oven to 425°F. Pat dry 1 pound boneless skinless chicken thighs and season them with 1 teaspoon kosher salt, black pepper, and 1/2 teaspoon smoked paprika.
2. Peel 3 medium carrots and cut them on a diagonal into 2-inch pieces. Cut 3 medium russet potatoes into 1-inch chunks. Cut 1/2 small head green cabbage into thick wedges, keeping the core attached so the wedges hold together. Cut 1/2 medium yellow onion into wedges and smash 3 garlic cloves.
3. In a large bowl, toss the potatoes, carrots, cabbage wedges, onion wedges, and smashed garlic with 1 1/2 tablespoons olive oil, 1 teaspoon thyme leaves, 1/2 teaspoon salt, and black pepper. Spread the vegetables on a sheet pan or large ovenproof skillet so they have space to roast.
4. Roast the vegetables for 15 minutes to get a head start.
5. Meanwhile, stir together 1 tablespoon Dijon mustard, the juice from 1/2 lemon, and the remaining 1/2 tablespoon olive oil. Rub this mixture over the seasoned 1 pound chicken thighs.
6. After the vegetables have roasted 15 minutes, remove the pan from the oven and tuck the chicken thighs among the vegetables. Return the pan to the oven and roast 18 to 22 minutes more, until the chicken is cooked through and the potatoes are tender and browned.
7. If you want deeper color, switch the oven to broil for 1 to 2 minutes at the end, watching closely so the mustard glaze does not burn.
8. Rest the pan for 5 minutes. Taste the vegetables and season with a little more salt, black pepper, or a squeeze of lemon if needed.
9. Plate by laying a cabbage wedge slightly off-center, spooning the potatoes, carrots, and onion alongside, and placing the glazed chicken on top. Drizzle any pan juices over everything for shine and finish with a few thyme leaves if you have extra.

Ingredients

• Simple Truth™ Natural Bison Ribeye Steak, 8 oz 2 steaks $16.99
• Fresh Brussels Sprouts - Order by the Pound 12 ounces $2.99
• Yukon Gold Potatoes 1 pound $1.29
• Kroger® Sliced Baby Bella Mushrooms 1 package, 8 ounces $2.50
• Jumbo Yellow Onions 1/2 medium onion, finely diced $0.99
• Garlic 2 cloves, minced $0.69
• Simple Truth Organic® Thyme 1 teaspoon leaves $2.49
• Kroger® Fat Free Reduced Sodium Beef Broth 1/2 cup $1.59
• Pantry olive oil 2 tablespoons
• Pantry butter 1 tablespoon
• Pantry kosher salt to taste
• Pantry black pepper to taste

Instructions

1. Heat the oven to 425°F. Take the 2 bison ribeye steaks out of the refrigerator while you prep so they lose some chill.
2. Halve 12 ounces Brussels sprouts through the root. Cut 1 pound Yukon Gold potatoes into bite-size wedges. Finely dice 1/2 medium yellow onion, mince 2 garlic cloves, and measure 1 teaspoon thyme leaves. Keep 8 ounces sliced baby bella mushrooms ready.
3. Toss the Yukon Gold potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and black pepper. Spread them on one side of a sheet pan. Toss the 12 ounces Brussels sprouts with another 1/2 tablespoon olive oil, salt, and pepper and spread them on the other side.
4. Roast the potatoes and Brussels sprouts for 30 to 35 minutes, flipping once halfway through, until the potatoes are crisp-edged and the Brussels sprouts are deeply browned with tender centers.
5. While the vegetables roast, pat the 2 bison ribeye steaks dry very well and season both sides generously with kosher salt and black pepper.
6. Heat a heavy skillet over medium-high heat. Add the remaining 1/2 tablespoon olive oil. Sear the 2 bison ribeye steaks for about 3 to 4 minutes on the first side and 2 to 3 minutes on the second side for medium-rare, adjusting for thickness. Transfer the steaks to a warm plate to rest.
7. Reduce the skillet heat to medium. Add the diced 1/2 onion and cook 2 minutes until softened. Add the 2 minced garlic cloves and stir 30 seconds. Add the 8 ounces sliced baby bella mushrooms and cook 5 to 6 minutes until they release moisture, then brown.
8. Add 1 teaspoon thyme leaves and 1/2 cup beef broth, scraping up the browned bits from the skillet. Simmer 2 to 3 minutes until lightly reduced. Stir in 1 tablespoon butter and swirl until the sauce turns glossy. Taste and season with salt and pepper.
9. Slice the rested bison steaks against the grain if desired, or leave whole for a more dramatic presentation.
10. Plate by spooning a bed of roasted potatoes slightly to one side, leaning the Brussels sprouts alongside for color contrast, and setting the bison steak at an angle. Spoon the mushroom pan sauce over the steak and just onto the plate, leaving some crust visible for a polished finish.