Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99/lb sale
• Fresh Large Bartlett Pear 1 large pear $1.99/lb sale
• Green Asparagus 1 lb $1.99/lb sale
• Red Potatoes 1 lb $1.29/lb
• Jumbo Yellow Onion 1/2 lb $1.49/lb
• Garlic 2 cloves $1.50 each
• Fresh Lemon 1/2 lemon $1.69 each
• Simple Truth Organic® Rosemary 1 tsp chopped, optional pantry if buying fresh sprig $2.79
• Pantry: Dijon mustard, olive oil, salt, black pepper as needed pantry

Instructions

1. Prep the oven to 425°F. Wash and dry 1 lb red potatoes ($1.29/lb), 1 lb asparagus ($1.99/lb sale), 1 large pear ($1.99/lb sale), 1/2 lb yellow onion ($1.49/lb), 1/2 lemon ($1.69 each), and 1 lb pork tenderloin ($3.99/lb sale). Mince 2 garlic cloves from 1 head garlic ($1.50 each). Chop 1 teaspoon rosemary if using fresh ($2.79 optional).
2. Cut the 1 lb red potatoes into 1-inch pieces. Toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on one side of a sheet pan and roast for 10 minutes.
3. Trim the woody ends from 1 lb asparagus. Toss the asparagus with 2 teaspoons olive oil, a pinch of salt, and a pinch of pepper. After the potatoes have roasted 10 minutes, add the asparagus to the other side of the pan and continue roasting 12 to 15 minutes, until the potatoes are tender and the asparagus is lightly browned.
4. While the vegetables roast, pat dry the 1 lb pork tenderloin. Season the pork with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the 1 teaspoon chopped rosemary. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the pork for 2 to 3 minutes per side until browned.
5. Transfer the skillet with the 1 lb pork tenderloin to the oven and roast for 10 to 14 minutes, until the center reaches 145°F. Move the pork to a cutting board and rest 5 to 10 minutes.
6. While the pork rests, thinly slice 1/2 lb yellow onion and the 1 large pear. Return the skillet to medium heat with 1 teaspoon oil if needed. Cook the onion for 3 to 4 minutes, then add the pear and the 2 minced garlic cloves. Cook 2 minutes more.
7. Add 1/2 cup water, 1 tablespoon Dijon mustard, and 1 tablespoon lemon juice from the 1/2 lemon to the skillet. Scrape up the browned bits and simmer 2 to 3 minutes until lightly saucy. Season with a pinch of salt and pepper.
8. Slice the rested 1 lb pork tenderloin. Serve with the roasted 1 lb red potatoes and 1 lb asparagus, and spoon the pear-onion pan sauce over the pork. Pour Pinot Noir or Sauvignon Blanc if you’d like the pairing mentioned above.

Ingredients

• Shrimp Raw White P&D Large 31/40 Count 1 lb $7.99/lb sale
• Green Cabbage 1 lb $0.59/lb sale
• Green Asparagus 1/2 lb $1.99/lb sale
• Jumbo Yellow Onion 1/2 lb $1.49/lb
• Ginger Root 1 2-inch piece $4.99/lb
• Garlic 3 cloves $1.50 each
• Green Onions 1 bunch $1.50 each
• Fresh Lemon 1/2 lemon $1.69 each
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 1/2 cup $1.79 sale
• Pantry: soy sauce, honey or brown sugar, neutral oil, cornstarch, salt, pepper, cooked rice optional as needed pantry

Instructions

1. Prep all ingredients before cooking. Peel and pat dry 1 lb shrimp ($7.99/lb sale) if needed. Thinly slice 1/2 lb yellow onion ($1.49/lb), shred or thinly slice 1 lb green cabbage ($0.59/lb sale), trim and cut 1/2 lb asparagus ($1.99/lb sale) into 2-inch pieces, mince 3 garlic cloves from 1 head garlic ($1.50 each), grate a 2-inch piece ginger root ($4.99/lb), slice 1 bunch green onions ($1.50 each), and juice 1/2 lemon ($1.69 each).
2. In a small bowl, whisk 1/2 cup chicken broth ($1.79 sale), 2 tablespoons soy sauce, 1 teaspoon honey or brown sugar, 1 tablespoon lemon juice from the 1/2 lemon, and 1 teaspoon cornstarch. Set the sauce aside.
3. Season the 1 lb shrimp lightly with a pinch of salt and pepper. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Stir-fry the shrimp for 1 to 2 minutes per side until just pink. Remove the shrimp to a plate.
4. Add another 1 tablespoon oil to the skillet. Add the 1/2 lb sliced yellow onion, the 2-inch grated ginger piece, and the 3 minced garlic cloves. Cook for 1 minute until fragrant.
5. Add the 1 lb green cabbage and 1/2 lb asparagus. Stir-fry 4 to 5 minutes until the cabbage softens and the asparagus is crisp-tender.
6. Whisk the broth mixture again, then pour in the 1/2 cup chicken broth sauce. Cook 1 to 2 minutes until glossy and lightly thickened.
7. Return the 1 lb shrimp and half the sliced green onions to the skillet. Toss for 1 minute until heated through. Taste and add more soy sauce or lemon juice if needed.
8. Serve the shrimp and vegetables on their own or over cooked rice if you have pantry rice available. Top with the remaining sliced green onions. For a great pairing, pour Riesling or Sauvignon Blanc.

Ingredients

• Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs Griller Pack BIG DEAL! 1 lb $4.49/lb sale
• Frieda's Squash Delicata 1 lb $1.49/lb
• Organic Lacinato Kale 1 bunch $2.99
• Jumbo Yellow Onion 1/2 lb $1.49/lb
• Garlic 3 cloves $1.50 each
• Fresh Lemon 1/2 lemon $1.69 each
• Kroger® Russet Potatoes 1 lb $2.99/5 lb
• Pantry: olive oil, paprika or chili flakes optional, salt, black pepper as needed pantry

Instructions

1. Heat the oven to 425°F. Wash and dry 1 lb boneless skinless chicken thighs ($4.49/lb sale), 1 lb delicata squash ($1.49/lb), 1 bunch lacinato kale ($2.99), 1/2 lb yellow onion ($1.49/lb), 1/2 lemon ($1.69 each), and 1 lb russet potatoes from the 5 lb bag ($2.99/5 lb). Mince 3 garlic cloves from 1 head garlic ($1.50 each).
2. Cut the 1 lb russet potatoes into 3/4-inch cubes. Halve the 1 lb delicata squash lengthwise, scoop out seeds, and cut into 1/2-inch half moons. Slice the 1/2 lb yellow onion into wedges. Strip the 1 bunch kale from the stems and tear into large pieces.
3. On a sheet pan, toss the 1 lb russet potatoes and 1 lb delicata squash with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 15 minutes.
4. Meanwhile, season the 1 lb chicken thighs with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of paprika or chili flakes if using.
5. After the vegetables roast 15 minutes, push them around the pan and add the 1 lb seasoned chicken thighs plus the 1/2 lb onion wedges. Roast for 18 to 22 minutes more, until the chicken is cooked through and the vegetables are browned and tender.
6. While everything roasts, toss the torn 1 bunch kale with the 3 minced garlic cloves, 2 teaspoons olive oil, a pinch of salt, and 1 tablespoon lemon juice from the 1/2 lemon.
7. When the chicken and vegetables are nearly done, scatter the seasoned kale onto the pan or onto a second pan if space is tight. Roast 4 to 6 minutes until wilted and a little crisp at the edges.
8. Serve the roasted 1 lb chicken thighs with the 1 lb delicata squash, 1 lb russet potatoes, roasted onion, and garlicky kale. Finish with the remaining lemon juice to brighten everything. Chardonnay or Pinot Noir are both excellent with this dinner.