Careme Recipes

Ingredients

• Kroger® Beef Shaved Steak 14 oz $7.99
• Green Asparagus 1 lb $4.99/lb sale
• Kroger® Sliced White Mushrooms 8 oz $2.79
• Jumbo Yellow Onion 1 medium $1.49/lb
• Garlic 3 cloves $1.50 each
• Lemon 1 $1.69 each
• Parsley 1 small bunch $1.69 each
• Dry pasta 6-8 oz pantry
• Olive oil, salt, pepper, red pepper flakes as needed pantry

Instructions

1. Bring a pot of salted water to a boil and cook 6-8 oz pasta until al dente. Reserve 1/2 cup pasta water before draining.
2. Slice 1 medium yellow onion and trim 1 lb asparagus into 2-inch pieces. Mince 3 garlic cloves and chop 2 tablespoons parsley.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 14 oz shaved steak, season with salt and pepper, and sear just until browned, 2-3 minutes. Transfer to a plate.
4. Add another drizzle of oil to the skillet. Cook the onion and 8 oz sliced mushrooms for 5-6 minutes until softened and lightly browned. Add the asparagus and cook 3 minutes more.
5. Stir in the garlic and a pinch of red pepper flakes for 30 seconds. Return the steak to the pan.
6. Add the drained pasta, 2-3 tablespoons lemon juice, 1/4 cup reserved pasta water, and chopped parsley. Toss until glossy, adding a bit more pasta water if needed.
7. Finish with lemon zest, black pepper, and more parsley. Serve immediately.

Ingredients

• Certified Angus Beef Choice Top Sirloin Steak 1 lb $12.99/lb sale
• Simple Truth Organic® Baby Spinach BIG DEAL! 5-6 oz $5.00
• Fresh Grape Tomatoes 10 oz $3.99
• Jumbo Yellow Onions 1/2 medium $1.49/lb
• Garlic 3 cloves $1.50 each
• Dry pasta 6-8 oz pantry
• Lemon 1/2 to 1 $1.69 each
• Olive oil, salt, pepper, dried herbs if you have them as needed pantry

Instructions

1. Heat oven to 425°F. Toss 10 oz grape tomatoes with olive oil, salt, and pepper on a small sheet pan. Roast 15-18 minutes until blistered.
2. Cook 6-8 oz pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
3. Pat dry 1 lb top sirloin steak and season with salt and pepper. Heat an oven-safe skillet over medium-high with 1 tablespoon oil. Sear the steak 3-4 minutes per side, then transfer to the oven for 4-6 minutes more for medium-rare to medium, depending on thickness. Rest 5-10 minutes.
4. In the same skillet, lower heat to medium. Add 1/2 sliced yellow onion and cook 3-4 minutes. Add 3 minced garlic cloves and stir 30 seconds.
5. Add 5-6 oz baby spinach and let it wilt. Stir in the roasted tomatoes and drained pasta with a splash of reserved pasta water and a squeeze of lemon.
6. Slice the rested steak thinly against the grain. Plate the pasta mixture and top with steak slices. Finish with black pepper and another little squeeze of lemon.

Ingredients

• Kroger® Ground Pork 16 oz $3.99 sale
• Green Cabbage 3/4 lb $1.49/lb
• Small Fuji Apple 1 $0.99 each
• Jumbo Yellow Onion 1 medium $1.49/lb
• Garlic 2 cloves $1.50 each
• Chicken broth 1/2 cup $1.79 sale
• Dry pasta 6-8 oz pantry
• Parsley 2 tablespoons chopped $1.69 each
• Olive oil, salt, pepper, red pepper flakes as needed pantry

Instructions

1. Bring a pot of salted water to a boil and cook 6-8 oz pasta until al dente. Reserve 1/2 cup pasta water, then drain.
2. Thinly slice 1 medium yellow onion, shred 3/4 lb green cabbage, dice 1 small Fuji apple, mince 2 garlic cloves, and chop 2 tablespoons parsley.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 16 oz ground pork, season with salt and pepper, and cook until browned, breaking it up, about 6-7 minutes.
4. Add the onion and cook 3 minutes. Add the cabbage and apple and cook 5-6 minutes until the cabbage softens and the apple begins to melt in.
5. Stir in the garlic and a pinch of red pepper flakes for 30 seconds. Add 1/2 cup chicken broth and simmer 2-3 minutes to form a light sauce.
6. Add the drained pasta and a splash of reserved pasta water, tossing until coated. Stir in the parsley and adjust seasoning.
7. Serve hot with extra black pepper and a little olive oil over the top if desired.

Ingredients

• Pork shoulder steaks or bone-in Boston butt shoulder roast 1 to 1.25 lb $2.49/lb sale
• Green cabbage 3/4 lb $1.49/lb
• Carrots 1/2 lb $1.69/lb
• Russet potatoes 1 lb $1.29/lb or 5 lb bag $2.99
• Yellow onion 1 medium $1.49/lb or $3.49 bag sale
• Chicken broth 1 cup $1.79 sale
• Garlic 2 cloves $1.50 each
• Parsley 1 tablespoon chopped $1.69 each
• Olive oil or butter, salt, pepper as needed pantry

Instructions

1. Prep 1 to 1.25 lb pork shoulder steaks or bone-in Boston butt shoulder roast ($2.49/lb sale) by patting dry and seasoning with 3/4 teaspoon salt and black pepper. Thinly slice 1 medium yellow onion ($1.49/lb or from the $3.49 sale bag), peel and slice 1/2 lb carrots ($1.69/lb), shred 3/4 lb green cabbage ($1.49/lb), mince 2 garlic cloves ($1.50 each bulb), and peel and cube 1 lb russet potatoes ($1.29/lb or from the $2.99 5 lb bag).
2. Place the 1 lb russet potatoes in a pot with cold salted water. Bring to a boil and cook 12 to 15 minutes until very tender.
3. At the same time, heat 1 tablespoon olive oil in a deep skillet or Dutch oven over medium-high heat. Brown the seasoned 1 to 1.25 lb pork shoulder for 3 to 4 minutes per side. Transfer to a plate.
4. Lower the heat to medium. Add the sliced 1 medium yellow onion and 1/2 lb carrots to the skillet with another teaspoon of oil if needed. Cook 4 minutes until beginning to soften. Add 2 minced garlic cloves and stir 30 seconds.
5. Add the shredded 3/4 lb green cabbage and cook 2 to 3 minutes until it starts to wilt. Pour in 1 cup Simple Truth Organic chicken broth ($1.79 sale), scraping up any browned bits.
6. Nestle the browned pork shoulder back into the skillet. Cover and simmer gently for 18 to 22 minutes, turning once, until the pork is tender and cooked through and the cabbage is silky.
7. Drain the 1 lb russet potatoes. Mash them with 1 tablespoon olive oil or butter, 1/4 to 1/3 cup hot water or broth, 1/4 teaspoon salt, and black pepper until smooth.
8. Taste the braise and adjust seasoning with salt and pepper. Stir in 1 tablespoon chopped parsley ($1.69 each bunch).
9. Serve the braised pork and cabbage over or beside the mashed russets, spooning the broth-rich vegetables over the top.