Careme Recipes

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off 12 oz $6.99
• Green Asparagus 1 lb $1.99/lb sale
• Kroger® Sliced White Mushrooms 8 oz $2.49
• Jumbo Yellow Onions 1 small $0.99/lb
• Fresh Organic Lemon 1 $1.29 each
• Garlic 3 cloves $0.69 each
• Parsley 2 tbsp chopped $1.29 each

Instructions

1. Trim 1 lb asparagus and cut into 2-inch pieces. Slice 1 small onion and mince 3 garlic cloves. Zest and juice 1 lemon.
2. Pat dry 12 oz shrimp and season with salt and pepper.
3. Heat 1 tbsp oil in a large skillet over medium-high heat. Cook shrimp 1-2 minutes per side until just pink; remove to a plate.
4. Add another small drizzle of oil, then cook onion, 8 oz mushrooms, and asparagus for 5-7 minutes until tender-crisp.
5. Stir in garlic, lemon zest, and half the lemon juice; cook 30 seconds.
6. Return shrimp to the skillet and toss with chopped parsley and remaining lemon juice. Serve hot.

Ingredients

• Fresh Roma Tomato 1 lb $1.49/lb
• Kroger® Sliced Baby Bella Mushrooms 8 oz $3.29
• Jumbo Sweet Onions 1 medium $1.39/lb
• Garlic 3 cloves $0.69 each
• Simple Truth Organic® Basil 1 tbsp chopped $2.49
• Parsley 1 tbsp chopped $1.29 each
• dried pasta (pantry) 6-8 oz pantry

Instructions

1. Bring a pot of salted water to a boil for 6-8 oz dried pasta from pantry.
2. Dice 1 lb Roma tomatoes, slice 1 medium sweet onion, and mince 3 garlic cloves.
3. Heat 1 1/2 tbsp oil in a skillet over medium heat. Cook onion and 8 oz sliced baby bella mushrooms for 6-8 minutes until softened and lightly browned.
4. Add garlic and cook 30 seconds.
5. Add diced tomatoes, salt, pepper, and 2 tbsp water. Simmer 10-12 minutes until saucy.
6. Cook the pasta until al dente; reserve a little pasta water and drain.
7. Toss pasta with the sauce, adding a splash of pasta water if needed. Finish with chopped basil and parsley.

Ingredients

• Green Cabbage 1 lb $0.59/lb sale
• Jumbo Yellow Onions 1 medium $0.99/lb
• Garlic 2 cloves $0.69 each
• Fresh Organic Lemon 1 $1.29 each
• Parsley 2 tbsp chopped $1.29 each
• dried pasta (pantry) 6-8 oz pantry

Instructions

1. Bring a pot of salted water to a boil for 6-8 oz dried pasta from pantry.
2. Thinly slice 1 lb green cabbage and 1 medium yellow onion. Mince 2 garlic cloves. Zest and juice 1 lemon.
3. Heat 2 tbsp oil in a large skillet over medium-high heat. Cook onion and cabbage with a pinch of salt for 10-12 minutes, stirring often, until softened and browned at the edges.
4. Add garlic and cook 30 seconds more.
5. Cook pasta until al dente; reserve 1/4 cup pasta water and drain.
6. Add pasta to the skillet with lemon zest, half the lemon juice, and a splash of pasta water. Toss until glossy.
7. Finish with chopped parsley and extra lemon juice to taste.

Ingredients

• Kroger Fresh Natural Pork Tenderloin 1 lb $3.49/lb sale
• Green Cabbage 1 lb $0.59/lb sale
• Fresh Ripe Whole Pineapple 1/2 pineapple $2.50 sale
• Jumbo Yellow Onion 1 medium $0.99/lb
• Garlic 2 cloves $0.69 each
• Pompeii Lemon Juice 1 tablespoon $2.50 sale
• Chateau Ste. Michelle Dry Riesling Washington White Wine 750 ml $8.99

Instructions

1. Prep 1 pound pork tenderloin ($3.49/lb sale) by trimming any silver skin if needed, then pat dry. Thinly slice 1 medium jumbo yellow onion ($0.99/lb), shred 1 pound green cabbage ($0.59/lb sale), mince 2 garlic cloves from 1 bulb ($0.69 each), and cut 1/2 fresh pineapple from 1 whole pineapple ($2.50 sale) into small chunks.
2. Season the 1 pound pork tenderloin with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Sear the pork for 2 to 3 minutes per side until nicely browned.
3. Lower the heat to medium, add 1/4 cup water, cover, and cook the 1 pound pork tenderloin for 8 to 10 minutes more, turning once, until it reaches 145°F. Transfer to a plate to rest.
4. In the same skillet, add 1 tablespoon oil if needed, then add the sliced 1 medium onion and shredded 1 pound cabbage. Cook over medium-high heat for 6 to 8 minutes with 1/2 teaspoon salt and 1/4 teaspoon pepper until wilted and lightly caramelized.
5. Add the minced 2 garlic cloves and the pineapple chunks from 1/2 pineapple. Cook for 2 minutes. Stir in 1 tablespoon lemon juice ($2.50 sale bottle) and 2 tablespoons water, scraping up any browned bits to make a quick pan sauce.
6. Slice the rested 1 pound pork tenderloin. Return the slices briefly to the skillet to coat in the pineapple juices. Serve the pork over the cabbage and onions with the warm pineapple spooned on top.