Careme Recipes

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack BIG DEAL! 1 lb 5.49
• Green Asparagus 1 lb 5.99
• Yukon Gold Potatoes 1 lb 1.49
• Kroger® Sliced White Mushrooms 8 oz 2.79
• Fresh Organic Lemon - Each 1 lemon 1.69
• Garlic 2 cloves 1.50
• Parsley 2 tablespoons, chopped 1.69
• olive oil 2 tablespoons
• butter 1 tablespoon
• Dijon mustard 1 teaspoon
• kosher salt to taste
• black pepper to taste

Instructions

1. Preheat the oven to 425°F. Scrub 1 pound Yukon Gold potatoes and cut them into 1-inch wedges. Toss the wedges with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread them on a sheet pan with cut sides down and roast for 15 minutes.
2. Trim 1 pound asparagus by snapping or cutting off the woody ends. On a second area of the same sheet pan or a separate pan, toss the asparagus with a light drizzle of olive oil and a pinch of salt. After the potatoes have roasted 15 minutes, add the asparagus to the oven and roast both until the potatoes are browned and creamy inside and the asparagus is just tender, 10 to 12 minutes more.
3. While the vegetables roast, pat dry 1 pound chicken breast and cut into 2 even cutlets if thick. Season both sides with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper.
4. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Sear the 1 pound seasoned chicken breast until golden and cooked through, about 4 to 5 minutes per side depending on thickness. Transfer the chicken to a plate to rest.
5. Lower the skillet to medium. Add 1 tablespoon butter and 8 ounces sliced white mushrooms. Cook the mushrooms, stirring occasionally, until they release moisture and turn golden, about 5 minutes. Add 2 minced garlic cloves and cook 30 seconds.
6. Add the zest and juice of 1 lemon, 1 teaspoon Dijon mustard, and 1/4 cup water to the skillet. Scrape up the browned bits and simmer 1 to 2 minutes until lightly reduced and glossy. Stir in 2 tablespoons chopped parsley. Return the chicken and any juices to the pan and spoon the sauce over the top.
7. Plate the chicken slightly off-center on warmed plates. Fan the roasted Yukon potato wedges alongside, then lean the asparagus against the chicken for height. Spoon the lemon-mushroom sauce over the chicken and finish with a little extra chopped parsley and a twist of black pepper.

Ingredients

• Large Peeled and Deveined Shrimp Raw 31/40 (sustainably sourced) 1 lb 7.99
• Bok Choy 1 lb 2.49
• Snow Peas 1/2 lb 4.99
• Fresh Large Green Bell Pepper 1 pepper 1.50
• Jumbo Yellow Onions 1/2 lb 1.49
• Ginger Root 1 tablespoon, minced 4.99
• Garlic 3 cloves 1.50
• Green Onions 2 stalks 1.50
• Russet Potato 1 lb 1.29
• soy sauce 3 tablespoons
• rice vinegar 1 tablespoon
• honey or brown sugar 2 teaspoons
• cornstarch 2 teaspoons
• neutral oil 2 tablespoons
• sesame oil 1 teaspoon
• red pepper flakes optional pinch

Instructions

1. Peel 1 pound raw shrimp if needed and pat dry. In a bowl, toss the shrimp with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a pinch of black pepper. Let it stand while you prep the vegetables.
2. Wash 1 pound bok choy and cut it lengthwise into bite-size pieces, keeping the stems and greens together. Trim 1/2 pound snow peas. Slice 1 large green bell pepper into thin strips. Thinly slice 1/2 pound yellow onion. Mince 1 tablespoon ginger and 3 garlic cloves. Slice 2 green onions on a bias for garnish.
3. Cut 1 pound russet potato into thin matchsticks. Rinse and dry well. Heat a skillet over medium-high heat with 1 tablespoon neutral oil. Cook the potato matchsticks with a pinch of salt, turning occasionally, until browned and tender-crisp, about 8 to 10 minutes. Transfer to a plate; these act like a crisp starch side.
4. In a small bowl, stir together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey, 1 teaspoon cornstarch, 1 teaspoon sesame oil, and 3 tablespoons water.
5. Heat a wok or large skillet over high heat. Add 1 tablespoon neutral oil. Add the 1 pound shrimp in a single layer and cook 1 to 2 minutes per side until just pink. Remove to a plate so they stay juicy.
6. Add the sliced 1/2 pound yellow onion and 1 large green bell pepper to the hot pan. Stir-fry 2 minutes. Add the 1 pound bok choy, 1/2 pound snow peas, 1 tablespoon minced ginger, and 3 minced garlic cloves. Stir-fry another 2 to 3 minutes until the vegetables are vivid and crisp-tender.
7. Pour in the sauce mixture and toss until glossy and lightly thickened, about 1 minute. Return the shrimp to the pan and coat everything evenly. Add a pinch of red pepper flakes if you want heat.
8. Twirl a nest of the crisp potato matchsticks onto each plate. Spoon the shrimp stir-fry beside and partly over them so the potatoes keep some crunch. Scatter with the sliced green onions for a fresh finish.

Ingredients

• Certified Angus Beef Boneless Flank Steak 1 lb 7.99
• Frieda's Squash Delicata 1 lb 1.49
• Spinach 1 ct 2.69
• Kroger® Sliced Baby Bella Mushrooms 8 oz 3.99
• Shallots 1 small shallot 4.49
• Fresh Organic Lemon - Each 1/2 lemon 1.69
• Simple Truth Organic® Rosemary 1 teaspoon, chopped 2.79
• Garlic 2 cloves 1.50
• olive oil 2 tablespoons
• butter 1 tablespoon
• red wine vinegar 1 teaspoon
• kosher salt to taste
• black pepper to taste

Instructions

1. Preheat the oven to 425°F. Halve 1 pound delicata squash lengthwise, scrape out the seeds, and slice into 1/2-inch half-moons. Toss with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 teaspoon chopped rosemary. Spread on a sheet pan and roast, turning once, until browned and tender, 22 to 28 minutes.
2. While the squash roasts, pat dry 1 pound flank steak. Season generously on both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Let it sit at room temperature while you prep the rest.
3. Thinly slice 8 ounces baby bella mushrooms, mince 2 garlic cloves, and finely slice 1 small shallot. Wash and dry the spinach if needed. Cut 1/2 lemon for juice.
4. Heat a heavy skillet or grill pan over high heat until very hot. Add 1 tablespoon olive oil. Sear the 1 pound flank steak for about 4 to 5 minutes per side for medium-rare to medium, depending on thickness. Transfer to a board to rest at least 8 minutes before slicing.
5. Reduce the pan to medium. Add 1 tablespoon butter, the sliced shallot, and the 8 ounces mushrooms. Cook 5 to 6 minutes until the mushrooms brown well. Add 2 minced garlic cloves and cook 30 seconds.
6. Add the spinach a handful at a time to the mushroom pan and toss until just wilted, about 1 to 2 minutes. Season with a pinch of salt, black pepper, 1 teaspoon red wine vinegar, and a squeeze of juice from 1/2 lemon to brighten the richness.
7. Slice the rested flank steak thinly across the grain. If you like, return the sliced steak briefly to the pan juices to gloss it.
8. For plating, spoon the warm mushroom-spinach mixture onto one side of each plate. Arrange the roasted delicata squash in a loose arc for color. Fan the sliced flank steak over the vegetables, showing off the rosy center. Spoon any pan juices over the beef and finish with a few tiny rosemary leaves or extra black pepper.