Careme Recipes

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack 1 lb $2.79
• Green Asparagus 1 lb $3.49
• Russet Potato 1 lb $0.99
• Jumbo Yellow Onions 1 lb $0.99
• Garlic 1 bulb $0.69
• Simple Truth Organic® Thyme 0.5 oz $2.49
• Fresh Organic Lemon - Each 1 lemon $1.29
• olive oil 2 1/2 tablespoons
• kosher salt 1 teaspoon, plus more to taste
• black pepper 3/4 teaspoon
• smoked paprika 1/2 teaspoon

Instructions

1. Preheat the oven to 425°F. Wash and dry 1 pound russet potatoes, 1 pound asparagus, 1 lemon, and 1 pound chicken thighs. Peel 2 large cloves from 1 garlic bulb and finely mince them. Strip 1 teaspoon thyme leaves from the 0.5 ounce pack. Cut the 1 pound russet potatoes into 3/4-inch wedges. Peel and cut 1/2 pound from the 1 pound jumbo yellow onions into thick wedges. Trim the woody ends from the 1 pound asparagus and leave the spears whole.
2. On a sheet pan, toss the 1 pound russet potato wedges and 1/2 pound onion wedges with 1 1/2 tablespoons olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon smoked paprika. Spread the potatoes and onions in a single layer with cut sides down where possible. Roast for 20 minutes.
3. While the potatoes roast, pat the 1 pound chicken thighs dry. In a bowl, combine the 1 pound chicken thighs with the minced garlic, 1 teaspoon thyme leaves, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 tablespoon lemon juice from the 1 lemon. Rub the seasoning evenly over the chicken.
4. After the potatoes and onions have roasted for 20 minutes, remove the pan. Push the vegetables to the sides and place the seasoned 1 pound chicken thighs in the center. Toss the 1 pound asparagus with the remaining 1/2 tablespoon olive oil, a pinch of salt, and a pinch of pepper, then add the asparagus to the pan around the chicken.
5. Return the sheet pan to the 425°F oven and roast for 15 to 18 minutes, until the chicken is cooked through and the thickest part reaches 165°F, the potatoes are browned, and the asparagus is just tender.
6. Cut the remaining lemon into wedges. Transfer the roasted potato wedges and onion wedges to the center of two warm plates. Lean the roasted 1 pound chicken thighs against the potatoes, then arrange the asparagus alongside for height and color. Finish with a squeeze of fresh lemon over each plate and a few extra thyme leaves if desired.
7. Serve hot. If pouring wine, reach for Sauvignon Blanc for a crisp, herb-friendly pairing, or Pinot Noir if you prefer a silky red.

Ingredients

• Large Peeled and Deveined Shrimp Raw 31/40 (sustainably sourced) 1 lb $7.99
• Bok Choy 1 lb $2.77
• Kroger® Sliced White Mushrooms 8 oz $2.00
• Organic Ginger Root 1 lb $3.77
• Garlic 1 bulb $0.69
• Green Onions 1 each $1.29
• Kroger® Yellow Onion 3 lb Bag 1 onion from 3 lb bag $2.29
• Kroger® Fat Free Beef Broth 32 oz $1.59
• Pompeii® Lemon Juice 13 fl oz $2.50
• neutral oil 2 tablespoons
• soy sauce 3 tablespoons
• honey or brown sugar 2 teaspoons
• cornstarch 2 teaspoons
• cooked rice 3 cups

Instructions

1. Cook 1 1/2 cups dry rice according to package directions to yield about 3 cups cooked rice, then keep it warm. While the rice cooks, peel and mince 1 tablespoon ginger from the 1 pound organic ginger root, peel and mince 3 cloves from the 1 garlic bulb, thinly slice 1 green onion, and peel and thinly slice 1 medium onion from the 3 pound yellow onion bag. Clean 8 ounces Kroger sliced white mushrooms if needed. Separate the 1 pound bok choy leaves, rinse well, and cut the stems and leaves into 2-inch pieces, keeping stems and leafy tops separate.
2. Pat the 1 pound raw shrimp dry. In a small bowl, stir together 3 tablespoons soy sauce, 1/2 cup Kroger fat free beef broth, 2 teaspoons lemon juice from the Pompeii bottle, 2 teaspoons honey or brown sugar, and 2 teaspoons cornstarch until smooth.
3. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the 1 pound shrimp in a single layer, season lightly with a pinch of salt, and cook for about 1 minute per side until just turning pink. Transfer the shrimp to a plate so they do not overcook.
4. Add the remaining 1 tablespoon neutral oil to the skillet. Add the sliced onion, 8 ounces sliced white mushrooms, the minced 1 tablespoon ginger, and the minced 3 garlic cloves. Stir-fry for 3 to 4 minutes until the onions soften and the mushrooms begin to brown.
5. Add the chopped bok choy stems from the 1 pound bok choy and stir-fry for 2 minutes. Add the bok choy leaves and cook for 1 minute more until they wilt slightly but still look vivid green.
6. Stir the sauce again, then pour in the soy-broth mixture. Let it bubble for 1 to 2 minutes until glossy and lightly thickened. Return the cooked 1 pound shrimp and any juices to the pan and toss for 1 minute, just until the shrimp are fully cooked and coated.
7. Spoon the 3 cups cooked rice into shallow bowls. Arrange the shrimp, bok choy, mushrooms, and sauce over the rice, making sure the bright greens sit on top for color. Finish with the sliced green onion over each bowl.
8. Serve immediately. For wine, Riesling is a smart match with the ginger and savory sauce, while Pinot Grigio keeps the pairing crisp and clean.

Ingredients

• Kroger® Wild Caught Sea Scallops Frozen 16 ounces $19.99
• Cauliflower 1 lb $1.79
• Kroger® Whole Baby Bella Mushrooms BIG DEAL! 24 oz $6.00
• Fresh Roma Tomato 1 lb $1.49
• Garlic 1 bulb $0.69
• Simple Truth Organic® Thyme 0.5 oz $2.49
• Kroger® Fat Free Beef Broth 32 oz $1.59
• butter 2 tablespoons
• olive oil 2 tablespoons
• milk or plain unsweetened yogurt 2 tablespoons
• kosher salt 1 teaspoon, plus more to taste
• black pepper 3/4 teaspoon

Instructions

1. If the 16 ounces frozen sea scallops are frozen solid, thaw them safely under cold running water or overnight in the refrigerator, then pat them extremely dry with paper towels. Preheat the oven to 425°F. Wash and dry 1 pound cauliflower, 24 ounces baby bella mushrooms, and 1 pound roma tomatoes. Peel 3 cloves from the 1 garlic bulb and mince them. Strip 1 teaspoon thyme leaves from the 0.5 ounce thyme pack. Cut the 1 pound cauliflower into florets. Halve the 24 ounces baby bella mushrooms if large. Halve the 1 pound roma tomatoes lengthwise.
2. On a sheet pan, toss the 24 ounces baby bella mushrooms and the 1 pound halved roma tomatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, half of the minced garlic, and half of the thyme leaves. Spread them out so the mushrooms roast rather than steam. Roast at 425°F for 20 to 25 minutes, stirring once, until the mushrooms are browned and the tomatoes are lightly blistered.
3. Meanwhile, place the 1 pound cauliflower florets in a saucepan with enough water to cover and add a pinch of salt. Bring to a boil and simmer for 10 to 12 minutes until very tender. Drain well, then return the cauliflower to the warm pot with 2 tablespoons butter, 2 tablespoons milk or plain unsweetened yogurt, 1/4 cup beef broth, the remaining minced garlic, and the remaining thyme leaves. Mash until very smooth or blend if you prefer a finer puree. Season the cauliflower puree with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Keep warm over very low heat.
4. Season the 16 ounces sea scallops with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper just before cooking. Heat 1 tablespoon olive oil in a heavy skillet over medium-high heat until shimmering. Place the 16 ounces scallops in the skillet, leaving space between them. Sear without moving for 2 to 3 minutes until deeply golden on the first side, then turn and cook 1 to 2 minutes on the second side until just opaque in the center.
5. If desired, add 2 tablespoons beef broth to the hot scallop pan after removing the scallops and scrape up the browned bits for a quick pan drizzle. Let it reduce for 30 to 60 seconds.
6. Spoon a generous bed of warm cauliflower puree onto each plate and swipe it slightly with the back of the spoon for a restaurant-style presentation. Arrange half of the roasted mushrooms and tomatoes over and beside the puree. Top each plate with half of the seared scallops, standing some upright so the crust shows. Spoon over a little pan drizzle and finish with a few thyme leaves and black pepper.
7. Serve immediately while the scallops are hot and the puree is silky. Chardonnay is a beautiful, classic match, and Champagne is excellent if you want something festive and extra polished.