Careme Recipes

Ingredients

• Kroger® Ground Pork

  1 lb $5.99
• Sweet Potato

  1 lb $2.49
• Organic Kale

  1/2 lb $2.99
• English Cucumber

  1/2 cucumber $1.99
• Green Top Red Radishes

  4 radishes $1.99
• Green Onions

  3 $1.50
• Ginger Root

  1-inch piece $0.50
• Garlic

  2 cloves $1.50
• soy sauce

  4 tbsp
• honey

  4 tsp
• rice vinegar or lemon juice

  2 tbsp
• olive oil

  1 tbsp
• neutral oil

  1 tsp
• red pepper flakes

  to taste
• kosher salt

  to taste
• black pepper

  to taste

Instructions

1. Preheat the oven to 425°F. Peel and cube 1 pound sweet potato. Toss with 1 tablespoon olive oil, salt, and black pepper on a sheet pan. Roast for 25 to 30 minutes, flipping once, until browned and tender.
2. While the sweet potatoes roast, thinly slice 1/2 cucumber, 4 radishes, and 3 green onions. Strip the leaves from 1/2 pound kale and chop them. Mince 2 garlic cloves and grate the 1-inch piece of ginger.
3. In a small bowl, whisk together 4 tablespoons soy sauce, 4 teaspoons honey, 2 tablespoons rice vinegar or lemon juice, the grated ginger, and a pinch of red pepper flakes. This is your dressing and glaze.
4. Toss the cucumber, radishes, and half the green onions with 2 tablespoons of the dressing and set aside to lightly pickle while the rest cooks.
5. Heat 1 teaspoon neutral oil in a skillet over medium-high heat. Add 1 pound ground pork and cook, breaking it up, for 5 to 6 minutes until browned and cooked through. Add the garlic and cook 30 seconds more.
6. If the pork has rendered a lot of fat, carefully spoon off or drain all but about 1 teaspoon from the skillet. Add 3 tablespoons of the dressing to the pork and cook 1 minute, stirring, until the meat looks glossy and lightly coated. Transfer the pork to a bowl.
7. Add the chopped kale directly to the skillet and sauté in the residual pork fat for 2 to 3 minutes until wilted and tender. Add 1 tablespoon water if needed to help it soften.
8. Build bowls with roasted sweet potatoes, sautéed kale, and the glazed pork. Top with the cucumber-radish mixture and the remaining green onions. Drizzle the remaining dressing over the bowls before serving.

Ingredients

• Simple Truth® Naturalˆ Boneless & Skinless Fresh Chicken Thighs

  1 lb $6.99
• Green Asparagus

  1 lb $4.99
• Kroger® Sliced Baby Bella Mushrooms

  8 oz $3.99
• Jumbo Sweet Onions

  1 small $2.29
• Garlic

  2 cloves $1.50
• Kroger® Fresh Lemons Bag

  1 lemon $4.99
• Parsley

  1/4 bunch $1.89
• olive oil

  2 tbsp
• butter

  1 tbsp
• chicken broth

  1/3 cup
• Dijon mustard

  1 tsp
• kosher salt

  to taste
• black pepper

  to taste

Instructions

1. Preheat the oven to 425°F. Trim 1 pound asparagus and halve if thick. Slice 1 small sweet onion into wedges, mince 2 garlic cloves, zest and juice 1 lemon, and chop 1/4 bunch parsley.
2. Toss the asparagus, 8 ounces sliced baby bella mushrooms, and onion wedges with 1 tablespoon olive oil, salt, and black pepper on a sheet pan. Roast for 18 to 20 minutes, tossing once, until tender and browned at the edges.
3. Meanwhile, pat 1 pound boneless skinless chicken thighs dry and season with kosher salt and black pepper.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and sear 5 to 6 minutes on the first side, then flip and cook 4 to 5 minutes more until cooked through. Transfer to a plate to rest briefly.
5. Reduce heat to medium. Add the garlic to the skillet and cook 20 seconds. Add 1/3 cup chicken broth, 1 teaspoon Dijon, 2 tablespoons lemon juice, and 1/2 teaspoon lemon zest. Simmer 2 minutes, then swirl in 1 tablespoon butter.
6. Return the chicken to the skillet just to coat in the sauce. Taste and adjust with salt and pepper.
7. Plate the roasted asparagus-mushroom mixture, top with the chicken, and spoon over the lemon pan sauce. Finish with chopped parsley.

Ingredients

• Service Counter Large Peeled and Deveined Shrimp Raw 31/40 (sustainably sourced)

  1 lb $7.99
• Bok Choy

  1 lb $2.49
• Fresh Yellow Bell Pepper

  1 ct $2.00
• Fresh Large Green Bell Pepper

  1 ct $1.50
• Ginger Root

  1-inch piece $4.99
• Garlic

  2 cloves $1.50
• Green Onions

  4 $1.50
• neutral oil

  2 tbsp
• soy sauce

  2 tbsp
• fish sauce

  1 tsp optional
• brown sugar or honey

  1 tsp
• cornstarch

  1 1/2 tsp
• lime

  1
• jasmine rice

  1 cup cooked dry measure
• red pepper flakes

  to taste
• black pepper

  to taste

Instructions

1. Cook 1 cup jasmine rice according to package directions and keep warm.
2. While the rice cooks, pat the 1 pound shrimp dry. Trim the base from 1 pound bok choy, then separate the stems from the leafy tops and slice both into bite-size pieces. Thinly slice 1 yellow bell pepper and 1 green bell pepper. Mince the 1-inch piece of ginger and 2 garlic cloves. Thinly slice 4 green onions, separating the white and green parts. Cut 1 lime into wedges.
3. In a small bowl, whisk together 2 tablespoons soy sauce, 1 teaspoon fish sauce if using, 1 teaspoon brown sugar or honey, 1 1/2 teaspoons cornstarch, and 3 tablespoons water until smooth.
4. Season the shrimp lightly with black pepper and a small pinch of red pepper flakes.
5. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the shrimp in a single layer and cook for about 1 to 2 minutes per side until just pink and nearly cooked through. Transfer to a plate.
6. Add the remaining 1 tablespoon neutral oil to the skillet. Add the green onion whites, minced ginger, and garlic. Stir for about 20 to 30 seconds until fragrant.
7. Add the sliced peppers and bok choy stems. Stir-fry for 2 to 3 minutes until crisp-tender. Add the bok choy leaves and cook 1 minute more until just wilted.
8. Return the shrimp to the skillet. Stir the sauce again, then pour it in. Toss everything for 1 to 2 minutes until the sauce thickens into a glossy glaze that coats the shrimp and vegetables. Squeeze in a lime wedge off the heat and toss once more.
9. Serve over the warm rice and finish with the green onion tops and extra lime wedges on the side.