Careme Recipes

Ingredients

• Wild-Caught Whole Fresh Dungeness Crab 1 lb (meat picked; see notes) $11.99/lb (sale)
• Simple Truth Organic® Whole Baby Bella Mushrooms (or sliced) 8 oz, sliced $5/16 oz (reg) or $4.49/8 oz (reg)
• Organic Garlic 3 cloves, minced $6.99/lb (reg)
• Organic Jumbo White Onion (optional) 1/4 onion, very thinly sliced $2.79 each (reg)
• Olive oil 2 Tbsp
• Butter 2 Tbsp
• Dry spaghetti or linguine 6 oz (about 2/3 of a standard 1-lb box)
• Lemon 1 (zest + 2–3 Tbsp juice)
• Red pepper flakes Pinch (optional)
• Salt & black pepper To taste
• Parsley (optional) 2 Tbsp chopped

Instructions

1. Prep: Bring a large pot of salted water to a boil. Slice mushrooms, mince garlic, zest/juice lemon. If using whole crab, crack, pick meat, and keep it in a bowl (aim for ~6–8 oz meat from a 1-lb crab; supplement with pantry protein if you come up short).
2. Cook pasta: Boil spaghetti/linguine until al dente. Reserve 1 cup pasta water, then drain.
3. Sauté mushrooms: While pasta cooks, heat olive oil + 1 Tbsp butter in a large skillet over medium-high. Add mushrooms (and optional onion). Cook until mushrooms release moisture and brown, 7–9 minutes. Season with salt and pepper.
4. Build sauce: Lower heat to medium. Add garlic and a pinch of red pepper flakes; stir 30 seconds. Add lemon zest, then 1/2 cup reserved pasta water and the remaining 1 Tbsp butter. Simmer 1–2 minutes until lightly silky.
5. Warm crab + toss: Add crab meat and gently warm 1 minute (don’t overcook). Add drained pasta and toss, adding more pasta water as needed to coat. Finish with lemon juice to taste, black pepper, and parsley if using.
6. Serve: Twirl into bowls and spoon any extra crab-mushroom sauce over the top.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99/1 lb (sale)
• Organic Green Cabbage or Organic Red Cabbage 1/2 small head (about 4 packed cups shredded) $2.49/lb (reg)
• Organic Cucumber 1, julienned or thin-sliced $1.49 each (reg)
• Simple Truth Organic® Fuji Apples – 2 lb bag (or 1 apple) 1 apple, matchsticks or thin slices $4.99/2 lb (reg)
• Organic Jumbo Red Onion 2–3 Tbsp very thinly sliced $2.99/lb (reg)
• Organic Yukon Gold Potatoes (or Organic Yellow Potatoes) 12 oz, cut into 3/4-inch pieces $4.99/3 lb (reg) or $2.49/lb (reg)
• Olive oil 2 1/2 Tbsp, divided
• Smoked paprika 1 tsp
• Ground cumin 1/2 tsp
• Garlic powder (or 1 minced clove) 1/2 tsp
• Brown sugar or honey 1 tsp
• Salt & black pepper To taste
• Vinegar (apple cider or white) 1 1/2 Tbsp
• Dijon or whole grain mustard (optional) 1 tsp
• Mayonnaise or Greek yogurt (optional) 1 Tbsp (for a creamier slaw)

Instructions

1. Prep: Heat grill to medium-high (clean and oil grates). Pat pork dry. Toss potatoes with 1 Tbsp olive oil, salt, and pepper.
2. Start potatoes (stove): Heat a large skillet over medium-high with 1 Tbsp oil. Add potatoes in a single layer. Cook, turning occasionally, until browned and tender, 12–15 minutes. If they brown too fast, lower heat and cover 2–3 minutes to finish steaming through.
3. Season pork: Mix smoked paprika, cumin, garlic powder, brown sugar, 1 tsp salt, and pepper. Rub pork with 1/2 Tbsp olive oil, then coat evenly with spice mix.
4. Grill pork: Grill tenderloin 4–6 minutes per side, turning to get good color, until it reaches 145°F in the thickest part (about 12–16 minutes total depending on grill). Rest 5–8 minutes, tented.
5. Make winter slaw: While pork rests, shred cabbage. Toss with cucumber, apple, and a little red onion. Dress with vinegar, 1 Tbsp olive oil, pinch of salt, pepper, and optional mustard + mayo/yogurt. Taste and adjust (more vinegar for tang, more salt for pop).
6. Serve: Slice pork into medallions. Plate with crispy potatoes and a big mound of slaw.

Ingredients

• Draper Valley All Natural Fresh Chicken Leg Quarters 1 1/2 lb (2 good-size quarters) $2.99/lb (sale)
• Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, halved/sliced $5/16 oz (reg) or $4.49/8 oz (reg)
• Organic Collard Greens 8 oz (about half the bag), stems trimmed, sliced $2.99/16 oz (reg)
• Organic Garlic 3 cloves, minced $6.99/lb (reg)
• Organic Jumbo White Onion 1/2 onion, thinly sliced $2.79 each (reg)
• Olive oil 1 1/2 Tbsp
• Chicken broth or water 3/4 cup
• Smoked paprika 1 1/2 tsp
• Dried thyme (or Italian seasoning) 1/2 tsp
• Lemon (optional) Wedge or 1 tsp juice
• Salt & black pepper To taste

Instructions

1. Prep: Pat chicken very dry; season generously with salt and pepper. Slice onion, mushrooms, collards; mince garlic.
2. Sear chicken (stove): Heat a large skillet with lid (cast iron or stainless) over medium-high. Add oil. Sear chicken skin-side down until deeply golden, 6–8 minutes. Flip and sear 3 minutes more. Transfer to a plate (it won’t be cooked through yet).
3. Sauté aromatics + mushrooms: Pour off excess fat, leaving about 1 Tbsp in the pan. Add onion and cook 2 minutes. Add mushrooms and cook until browned, 5–7 minutes. Stir in garlic, paprika, and thyme for 30 seconds.
4. Braise: Add broth/water, scraping up browned bits. Nestle chicken back in (skin-side up). Cover and simmer on medium-low until chicken is cooked through (165°F at the thickest part), 18–25 minutes depending on size.
5. Wilt collards: Remove chicken to rest on a plate. Increase heat to medium, add collards to the pan sauce, and toss until wilted and tender-crisp, 3–5 minutes. Taste sauce; adjust salt/pepper and add a tiny squeeze of lemon if you want brightness.
6. Serve: Spoon mushrooms, collards, and sauce onto plates and set chicken on top.