Careme Recipes

Ingredients

• Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off 12 ounces $6.99
• Green Asparagus 1 pound, trimmed and cut into 2-inch pieces $1.99
• Bok Choy 1 pound, sliced, stems separated from leaves $2.49
• Kroger® Tri-Color Bell Peppers 1 pack, about 2 peppers, thinly sliced $3.99
• Green Onions 1 bunch, sliced $1.50
• Garlic 3 cloves, minced $1.50
• Ginger Root 1 1/2-inch piece, grated $4.99
• Fresh Organic Limes - Each 1 lime, juiced $1.29
• Dried rice noodles or lo mein noodles 5 to 6 ounces
• Soy sauce 3 tablespoons
• Honey or brown sugar 2 teaspoons
• Neutral oil 2 tablespoons
• Sesame oil 1 teaspoon
• Cornstarch 1 teaspoon

Instructions

1. Cook the noodles according to package directions; drain and set aside.
2. Pat the shrimp dry and toss with cornstarch, a pinch of salt, and pepper.
3. Mix soy sauce, honey, lime juice, sesame oil, and 2 tablespoons water in a small bowl.
4. Heat 1 tablespoon neutral oil in a large skillet or wok over high heat. Sear the shrimp for about 1 minute per side, then remove to a plate.
5. Add the remaining oil, then stir-fry asparagus, bok choy stems, bell peppers, and the white parts of the green onions for 3 to 4 minutes.
6. Add garlic and ginger; cook 30 seconds. Add bok choy leaves and cook 1 minute more.
7. Return shrimp to the pan with the noodles and sauce. Toss until glossy and heated through.
8. Plate and top with green onion tops and an extra squeeze of lime.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 pound $3.99
• Green Cabbage 1 pound, cut into wedges $0.59
• Organic Gold Jewel Sweet Potatoes 1 pound, cut into wedges $3.49
• Jumbo Yellow Onions 1 medium, cut into wedges $1.49
• Parsley 1 bunch, chopped $1.69
• Fresh Organic Lemon - Each 1 lemon, zested and juiced $1.69
• Garlic 3 cloves, minced $1.50
• Dijon mustard 1 teaspoon
• Olive oil 3 tablespoons
• Smoked paprika 1 teaspoon
• Dried oregano 1 teaspoon
• Salt to taste
• Black pepper to taste

Instructions

1. Heat oven to 425°F.
2. Rub pork tenderloin with 1 tablespoon olive oil, smoked paprika, oregano, half the garlic, salt, and pepper.
3. Toss sweet potatoes, cabbage, onion, remaining garlic, 1 1/2 tablespoons olive oil, salt, and pepper on a sheet pan.
4. Roast vegetables for 15 minutes.
5. Add pork to the pan and roast 18 to 22 minutes more, until pork reaches 145°F and vegetables are browned and tender.
6. Whisk parsley, lemon zest, lemon juice, Dijon, and remaining olive oil into a quick dressing.
7. Rest pork 5 to 7 minutes, then slice.
8. Serve sliced pork with the roasted vegetables and spoon parsley-lemon dressing over top.

Ingredients

• Steelhead Fillet (Fresh Farm Raised) 1 pound $13.99
• Green Asparagus 1 pound, trimmed $1.99
• Kroger® Whole Baby Bella Mushrooms 8 ounces, halved or sliced $3.69
• Shallots 1 small shallot, thinly sliced $4.49
• Garlic 2 cloves, minced $1.50
• Fresh Organic Lemon - Each 1 lemon, half juiced and half cut into wedges $1.69
• Simple Truth Organic® Thyme 2 to 3 sprigs $2.79
• Olive oil 2 tablespoons
• Butter 2 tablespoons
• Salt to taste
• Black pepper to taste

Instructions

1. Pat the steelhead dry and cut into 2 portions if needed. Season with salt, pepper, and thyme leaves.
2. Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Sear steelhead skin-side down first if skin-on, for 4 to 5 minutes until crisp. Flip and cook 2 to 4 minutes more, until just cooked through. Transfer to a plate.
3. In the same skillet, add remaining olive oil and mushrooms. Cook until browned, about 4 minutes.
4. Add shallot and asparagus; sauté 3 to 4 minutes until asparagus is crisp-tender.
5. Add garlic and cook 30 seconds. Stir in butter and lemon juice, scraping up browned bits.
6. Return steelhead briefly to the pan to warm through and spoon sauce over top.
7. Plate the steelhead with mushrooms and asparagus, and serve with lemon wedges.