Careme Recipes

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off 1 package (12 oz) $5.99 (sale) / 12 oz
• Organic Kale 6–8 oz, chopped (about 4 packed cups) $2.79/lb
• Organic Ginger Root 1 Tbsp, grated $3.99/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99/3 ct
• Organic Romaine Lettuce (sale item listed) 1 small heart or ~3 cups chopped $3.50 (sale) / 6 oz
• Kroger® Fuji Apples – 3 Pound Bag 1 apple, thin-sliced $3.99/3 lb
• Pantry: soy sauce 2 Tbsp
• Pantry: honey or brown sugar 1 Tbsp
• Pantry: sriracha/gochujang/chili flakes (optional) 1–2 tsp (to taste)
• Pantry: neutral oil 1 1/2 Tbsp
• Pantry: sesame oil (optional) 1 tsp
• Pantry: rice vinegar or apple cider vinegar 1 tsp
• Pantry: black pepper to taste
• Optional pantry base: cooked rice or noodles 2 cups cooked (optional)

Instructions

1. Prep shrimp: Pat shrimp very dry (this is key for caramelization).
2. Mix sauce: Stir soy sauce, honey, vinegar, ginger, garlic, and chili (if using).
3. Sear shrimp (stove): Heat a large skillet over medium-high with 1 Tbsp oil. Add shrimp in one layer. Cook ~1 minute per side until just turning pink.
4. Glaze: Pour in the sauce; toss 30–60 seconds until glossy and shrimp are just cooked through. Remove shrimp to a plate immediately so they don’t overcook.
5. Sauté kale: In the same skillet add 1/2 Tbsp oil (if needed). Add kale and a splash of water. Cook 3–5 minutes until tender. Add 1 tsp sesame oil at the end (optional).
6. Serve: Bowl kale (and rice/noodles if using), top with glazed shrimp. On the side, toss romaine + sliced apple (add a tiny drizzle of oil/vinegar if you want).

Ingredients

• Kroger® Seasoned Pork Carnitas 1 package (16 oz) $8.99 (sale) / 16 oz
• Organic Green Cabbage ~1 lb (about 1/2 medium), thick-sliced $1.69/lb
• Organic Jumbo Yellow Onions 1 medium, sliced $1.49/lb
• Organic Ginger Root (optional) 1 tsp, grated (optional) $3.99/lb
• Pantry: chicken broth or water 1/2 cup
• Pantry: apple cider vinegar 1 Tbsp
• Pantry: brown sugar or honey (optional) 1 tsp (optional)
• Pantry: black pepper to taste
• Optional: Organic Romaine Lettuce for serving as wraps (optional) $3.50 (sale) / 6 oz
• Optional: Kroger® Fuji Apples 1 apple, diced (optional, stirred in at the end) $3.99/3 lb

Instructions

1. Layer: Add sliced onion and cabbage to the bottom of the slow cooker. Sprinkle with black pepper (go light on salt; carnitas are seasoned).
2. Add pork: Place the seasoned carnitas on top. Add broth/water around the sides, then add vinegar. (Optional: add 1 tsp honey/brown sugar and/or a little grated ginger.)
3. Cook: Low 6–8 hours or High 3–4 hours, until pork is very tender.
4. Shred + finish: Shred pork in the cooker. If you want it less fatty, skim excess fat from the surface. Optional: stir in diced apple for a lightly sweet contrast.
5. Serve (2 people): Serve in romaine leaves, over rice, or on buns. Spoon some of the cabbage/onion mixture and juices over the pork.

Ingredients

• Boneless Skinless Fresh Chicken Thighs ~1 lb (about 3–4 thighs) $4.49/lb
• Organic Butternut Squash ~1 lb (about 3 cups peeled cubes) or 1 small squash $1.99/lb
• Organic Kale 6–8 oz (about 4 packed cups chopped) $2.79/lb
• Organic Jumbo Yellow Onions 1 small onion, sliced $1.49/lb
• Organic Ginger Root 1 Tbsp, grated $3.99/lb
• Simple Truth Organic® Garlic Bulbs (optional) 2 cloves, minced $1.99/3 ct
• Pantry: soy sauce 2 1/2 Tbsp
• Pantry: honey or brown sugar 1 1/2 Tbsp
• Pantry: rice vinegar or apple cider vinegar 1 Tbsp
• Pantry: neutral oil (avocado/canola/veg) 2 Tbsp
• Pantry: salt, black pepper, red pepper flakes (optional) to taste

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan with foil (easy cleanup). Peel and cube squash (or buy pre-cut if you have it). Slice onion. Chop kale (remove tough stems). Grate ginger; mince garlic.
2. Roast veg: Toss squash and onion with 1 Tbsp oil, a pinch of salt and pepper. Spread on the sheet pan and roast 15 minutes.
3. Make glaze: In a small bowl, mix soy sauce, honey, vinegar, ginger, and garlic. (Add a pinch of red pepper flakes if you like heat.)
4. Roast chicken: Pat thighs dry; season lightly with pepper (go easy on salt—glaze is salty). Push squash/onions to one side, add chicken to the other side. Spoon half the glaze over chicken. Roast 15 minutes.
5. Glaze again + finish: Flip chicken, spoon on remaining glaze. Roast 8–12 minutes more until chicken is cooked through (165°F) and glossy. If you want extra char, broil 1–2 minutes at the end (watch closely).
6. Sauté kale (stove): While chicken finishes, heat 1 Tbsp oil in a skillet over medium-high. Add kale with a splash of water, pinch of salt, and toss 3–5 minutes until tender and bright. Add a tiny splash of vinegar to perk it up.
7. Serve: Plate kale, top with chicken, and add roasted squash/onions on the side. Spoon any pan glaze over everything.