Careme Recipes

Ingredients

• Sand Bar or Kroger® Extra Large Shrimp Cooked, Peeled & Deveined (tail on) 12 oz (remove tails) $5.00 / 12 oz (sale)
• Olive oil 2 tbsp
• Leek (white and light green only), finely sliced 1 large
• Garlic, minced 3 cloves
• Poblano or green bell pepper, diced 1 medium
• Ground cumin 2 tsp
• Ground coriander 1 tsp
• Dried oregano 1 tsp
• Canned mild diced green chiles 1 (4 oz) can
• Cannellini or Great Northern beans, drained & rinsed 1 (15 oz) can
• Low-sodium chicken or vegetable broth 2 cups
• Lime (zest and juice) 1
• Fresh cilantro, chopped 1/3 cup
• Kosher salt & black pepper to taste
• Optional toppings: avocado, radish, tortilla chips, sour cream as desired Avocado: $1.50 each (sale)

Instructions

1. Prep: Rinse the cooked shrimp under cool water, pat dry, and remove any tails. Slice leek, dice pepper, mince garlic, chop cilantro, and zest/juice the lime.
2. Start the base: Warm olive oil in a pot over medium heat. Add leek and a pinch of salt; cook until soft and sweet, 5–6 minutes. Stir in pepper and garlic; cook 1–2 minutes until fragrant.
3. Bloom spices: Add cumin, coriander, and oregano; cook 30 seconds to toast.
4. Build the chili: Stir in green chiles, beans, and broth. Bring to a lively simmer and cook 10 minutes to meld.
5. Finish with shrimp: Add shrimp and simmer just until heated through, 2–3 minutes. Stir in lime zest and juice and most of the cilantro. Season to taste with salt and pepper.
6. Serve: Ladle into bowls and top with remaining cilantro. Add sliced avocado, radish, and a handful of tortilla chips for crunch if you like.

Ingredients

• Kroger® Ground Pork 10 oz (use part of a 16 oz pack) $4.79 / 16 oz (sale)
• Organic Butternut Squash, peeled and 1/2-inch diced 1 lb $1.99 / lb
• Olive oil 2 tbsp, divided
• Kosher salt & black pepper to taste
• Yellow onion, diced 1 small
• Organic Fuji apple, diced (peeled optional) 1 medium
• Garlic, minced 3 cloves
• Ground cumin 2 tsp
• Ground coriander 1 tsp
• Smoked paprika 1 tsp
• Dried sage (or 1 tbsp fresh minced) 1/2 tsp
• Crushed red pepper flakes (optional) 1/4 tsp
• Apple cider (not vinegar) 1/2 cup
• Low-sodium chicken broth 2.5 cups
• Great Northern or cannellini beans, drained & rinsed 1 (15 oz) can
• Lacinato kale, stemmed and chopped 2 packed cups
• Fresh lemon or apple cider vinegar 1–2 tsp to finish
• Optional toppings: scallions, Greek yogurt, pumpkin seeds as desired

Instructions

1. Prep and roast squash (oven): Heat oven to 425°F. Toss diced butternut with 1 tbsp olive oil, salt, and pepper on a sheet pan. Roast until caramelized and tender, 18–20 minutes, tossing once.
2. Start the chili (stove): Meanwhile, heat 1 tbsp olive oil in a pot over medium-high. Add ground pork; season with salt and pepper and cook, breaking into small crumbles, until browned, 5–6 minutes. Spoon off excess fat if needed.
3. Aromatics and spices: Add onion and apple; cook until softened, 3–4 minutes. Stir in garlic, cumin, coriander, smoked paprika, sage, and red pepper flakes; cook 45–60 seconds to bloom.
4. Deglaze and simmer: Pour in apple cider; scrape up browned bits. Add broth and beans. Bring to a simmer and cook 10–12 minutes to meld flavors.
5. Finish: Stir in roasted butternut and kale; simmer until kale is tender, 3–4 minutes. Brighten with lemon juice or a splash of cider vinegar. Adjust salt and pepper.
6. Serve: Ladle into bowls and top with scallions, a dollop of yogurt, and pumpkin seeds if you like.

Ingredients

• Simple Truth™ 90% Lean Natural Ground Bison 12 oz (use part of a 16 oz pack) $11.49 / 16 oz (sale)
• Olive oil 1 tbsp
• Yellow onion, diced 1 medium
• Garlic, minced 3 cloves
• Sweet potato, peeled and 1/2-inch diced (white or orange) 12 oz (about 2 cups) $2.79 / lb (Organic White Sweet Potatoes)
• Tomato paste 1 tbsp
• Ground cumin 2 tsp
• Chili powder (blend) 1.5 tsp
• Smoked paprika 1 tsp
• Unsweetened cocoa powder 1 tsp
• Chipotle in adobo, minced 1–2 peppers + 2 tsp adobo sauce
• Brewed coffee (or water) 1/2 cup
• Diced tomatoes 1 (14.5 oz) can
• Low-sodium beef or chicken broth 1 cup
• Black beans, drained & rinsed 1 (15 oz) can
• Kosher salt & black pepper to taste
• Optional toppings: Fresh Organic Large Avocado, cilantro, lime, tortilla chips as desired Avocado: $1.50 each (sale)

Instructions

1. Prep: Dice onion and sweet potato, mince garlic and chipotle. Open tomatoes and beans.
2. Brown the bison: Heat olive oil in a pot over medium-high. Add bison, season with salt and pepper, and cook, breaking up, until browned, 4–5 minutes.
3. Aromatics and bloom: Add onion and garlic; cook 2–3 minutes. Stir in tomato paste, cumin, chili powder, smoked paprika, and cocoa; cook 45 seconds to toast.
4. Build the chili: Add chipotle + adobo, coffee, diced tomatoes, broth, sweet potato, and black beans. Bring to a boil, then reduce to a lively simmer.
5. Simmer and thicken: Cook uncovered, stirring occasionally, until sweet potatoes are tender and chili is thick, 20–25 minutes. Add a splash of water if needed. Adjust salt and pepper.
6. Finish & serve: Squeeze in lime if you like. Serve with avocado slices, cilantro, and tortilla chips.