Careme Recipes

Ingredients

• Simple Truth® Naturalˆ Boneless & Skinless Fresh Chicken Thighs

  1 lb 4.49
• Carrots

  1 lb 1.69
• Jumbo Yellow Onions

  1 medium 1.49
• Fresh Organic Lemon - Each

  1 each 2.00
• Organic Parsley

  2 tablespoons chopped 1.99
• Garlic

  3 cloves 1.50
• Chickpeas (garbanzo beans)

  1 can, drained and rinsed
• Olive oil

  2 tablespoons
• Ground cumin

  1 1/2 teaspoons
• Ground coriander

  1 teaspoon
• Paprika

  1 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Kosher salt

  1 teaspoon
• Black pepper

  1/2 teaspoon

Instructions

1. Preheat the oven to 425°F.
2. Peel the 1 pound carrots and cut on a diagonal into 1-inch pieces. Slice 1 medium yellow onion into wedges. Mince 3 garlic cloves. Cut the 1 lemon in half.
3. In one medium bowl, toss the 1 pound chicken thighs with 1 tablespoon olive oil, 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
4. In a second bowl, toss the carrots, onion, 1 can drained chickpeas, and minced garlic with 1 tablespoon olive oil, the remaining 1 teaspoon cumin, 1 teaspoon coriander, 1/2 teaspoon paprika, 1/4 teaspoon cinnamon, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
5. Heat a large oven-safe skillet over medium heat on the stove. Add the chicken thighs and sear for 3 minutes per side until lightly golden. Transfer to a plate.
6. Add the carrot, onion, and chickpea mixture to the skillet and cook for 3 to 4 minutes, stirring occasionally, until the onions begin to soften.
7. Nestle the chicken thighs back into the skillet on top of the vegetables. Squeeze in juice from half the lemon.
8. Transfer the skillet to the oven and roast for 18 to 22 minutes, until the chicken is cooked through and the carrots are tender.
9. Chop 2 tablespoons parsley and cut the remaining lemon half into wedges.
10. Plate the carrots, onions, and chickpeas first, then top with the chicken. Spoon over any pan juices and finish with chopped parsley and lemon wedges.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  1 lb 6.99
• Fresh Brussels Sprouts - Order by the Pound

  1 lb 1.77
• Kroger® Sweet Potato

  1 lb 4.99
• Kroger® Sliced White Mushrooms

  8 oz 2.79
• Private Selection™ Petite Medley Fresh Snacking Tomatoes

  10 oz 3.50
• Fresh Organic Lemon - Each

  1 each 2.00
• Garlic

  2 cloves 1.50
• Simple Truth Organic® Thyme

  1 teaspoon leaves 2.79
• Olive oil

  2 1/2 tablespoons
• Butter

  1 tablespoon
• Milk

  2 tablespoons
• Kosher salt

  1 teaspoon, divided
• Black pepper

  1/2 teaspoon, divided

Instructions

1. Preheat the oven to 425°F. Set out 2 sheet pans. Peel and cube 1 pound sweet potato. Trim 1 pound Brussels sprouts and halve them. Pat dry 1 pound rockfish fillet and cut into 2 portions if needed. Halve 10 ounces tomatoes. Lightly crush 2 cloves garlic. Strip 1 teaspoon thyme leaves. Cut the 1 lemon into wedges.
2. Place the 1 pound sweet potato cubes in a saucepan, cover with salted water, and bring to a boil on the stove. Cook 12 to 15 minutes until very tender.
3. On the first sheet pan, toss the 1 pound Brussels sprouts with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Arrange cut-side down with space between pieces.
4. On the second sheet pan, toss the 8 ounces mushrooms and 10 ounces tomatoes with 1 tablespoon olive oil, the 2 lightly crushed garlic cloves, 1 teaspoon thyme leaves, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Spread into an even layer.
5. Roast both sheet pans for 12 minutes. The Brussels sprouts should begin browning and the tomatoes should start to slump.
6. Remove the mushroom-tomato pan from the oven. Nestle the 1 pound rockfish fillet onto the pan beside the vegetables. Drizzle the fish with the remaining 1/2 tablespoon olive oil, season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and squeeze 1 lemon wedge over the fish.
7. Return the mushroom-tomato-fish pan to the oven and continue roasting 8 to 10 minutes, until the fish flakes easily. Let the Brussels sprouts continue roasting as needed for a total of 20 to 22 minutes, until deeply caramelized at the edges.
8. Drain the 1 pound sweet potato well. Mash with 1 tablespoon butter and 2 tablespoons milk until smooth and silky. Season to taste with a pinch of salt and pepper.
9. For plating, spoon the sweet potato mash onto each plate. Set a piece of rockfish on top or just alongside. Spoon over the roasted mushrooms and tomatoes, then add the Brussels sprouts to the side for contrast.
10. Finish with another lemon wedge on each plate for squeezing at the table. Serve hot.

Ingredients

• Service Counter Large Peeled and Deveined Shrimp Raw 31/40

  1 lb 7.99
• Bok Choy

  1 lb 2.49
• Fresh Orange Bell Pepper

  1 each 2.00
• Fresh Large Green Bell Pepper

  1 each 1.50
• Green Onions

  2 stalks 1.50
• Ginger Root

  1 tablespoon, grated 4.99
• Garlic

  2 cloves 1.50
• Fresh Organic Limes - Each

  1 each 1.50
• Soy sauce

  2 tablespoons
• Honey

  1 teaspoon
• Sesame oil

  1 teaspoon
• Neutral oil

  1 tablespoon
• Cornstarch

  1 teaspoon
• Cooked rice

  2 cups

Instructions

1. Prep the ingredients. Pat dry 1 pound raw peeled and deveined shrimp. Trim 1 pound bok choy and separate the stems from the leafy tops, then slice the stems and roughly chop the leaves. Thinly slice 1 orange bell pepper and 1 green bell pepper. Slice 2 green onions on a bias. Grate 1 tablespoon ginger and mince 2 cloves garlic.
2. In a small bowl, stir together 2 tablespoons soy sauce, 1 teaspoon honey, 1 teaspoon lime juice from the 1 lime, 1 teaspoon cornstarch, 1 teaspoon sesame oil, and 2 tablespoons water.
3. Season the 1 pound shrimp lightly with a pinch of salt and black pepper.
4. Heat 1 tablespoon neutral oil in a large skillet or wok over high heat on the stove. Add the shrimp in a single layer and cook for about 1 minute per side until just turning pink. Transfer the shrimp to a plate so they do not overcook.
5. Add the sliced bok choy stems, the sliced orange bell pepper, and the sliced green bell pepper to the hot skillet. Stir-fry for 3 to 4 minutes until the peppers soften slightly and the bok choy stems stay crisp-tender.
6. Add the chopped bok choy leaves, 1 tablespoon grated ginger, and 2 minced garlic cloves. Stir-fry for 30 to 60 seconds until fragrant and the greens wilt.
7. Return the shrimp to the skillet. Pour in the soy-lime sauce and toss for 1 to 2 minutes until the sauce lightly thickens and glazes the shrimp and vegetables.
8. Warm 2 cups cooked rice if needed. Taste the stir-fry and squeeze in a little more juice from the 1 lime for brightness.
9. Spoon the 2 cups cooked rice into shallow bowls. Arrange the shrimp and vegetables over the rice so the pink shrimp, green bok choy, and orange peppers show clearly. Scatter the sliced 2 green onions over the top and serve with extra lime wedges from the remaining lime.