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 with stems and leaves separated $2.49
• Kroger® Tri-Color Bell Peppers 1 pack, about 2 peppers used, thinly sliced $3.99
• Green Onions 1 bunch, thinly sliced $1.50
• Garlic 3 cloves, minced $1.50
• Ginger Root 1 1/2-inch piece, peeled and grated $4.99
• Fresh Organic Limes - Each 1 lime, zested and juiced $1.29
• Dried rice noodles or lo mein noodles 5 to 6 ounces
• Low-sodium soy sauce 3 tablespoons
• Honey or brown sugar 2 teaspoons
• Neutral oil 2 tablespoons
• Toasted sesame oil 1 teaspoon
• Cornstarch 1 teaspoon
• Crushed red pepper flakes pinch, optional

Instructions

1. Bring a medium pot of water to a boil for 5 to 6 ounces dried rice noodles or lo mein noodles. While the water heats, pat 12 ounces shrimp dry and toss the shrimp with 1 teaspoon cornstarch, a pinch of salt, and a few grinds of black pepper.
2. Trim 1 pound asparagus and cut it into 2-inch pieces. Slice 1 pound bok choy, keeping the pale stems separate from the leafy tops. Thinly slice about 2 bell peppers from 1 pack Kroger® Tri-Color Bell Peppers. Thinly slice 1 bunch green onions, separating the white and green parts. Mince 3 garlic cloves, grate a 1 1/2-inch piece ginger, and zest then juice 1 lime.
3. In a small bowl, stir together 3 tablespoons soy sauce, 2 teaspoons honey or brown sugar, the lime juice, 1 teaspoon toasted sesame oil, 2 tablespoons water, and a pinch of red pepper flakes if using.
4. Cook the noodles according to package directions until just tender. Drain, rinse briefly if needed to prevent sticking, and toss with a tiny drizzle of neutral oil.
5. Heat a large skillet or wok over high heat. Add 1 tablespoon neutral oil. When the oil shimmers, add the 12 ounces shrimp in a single layer and sear for about 1 minute per side until just pink and lightly curled. Transfer the shrimp to a plate so they do not overcook.
6. Add the remaining 1 tablespoon neutral oil to the skillet. Add the asparagus, bok choy stems, sliced bell peppers, and the white parts of the green onions. Stir-fry for 3 to 4 minutes until the asparagus is bright green and the peppers are just tender but still crisp.
7. Add the minced garlic and grated ginger to the vegetables and stir for 30 seconds until fragrant. Add the bok choy leaves and cook 1 minute until barely wilted.
8. Return the shrimp to the skillet. Add the drained noodles and pour in the soy-lime sauce. Toss for 1 to 2 minutes until the noodles are glossy and the sauce lightly coats everything.
9. Taste and adjust with extra soy sauce or an extra squeeze of lime if needed. Twirl the noodles into shallow bowls, then arrange the shrimp and vegetables on top so the pink shrimp, green asparagus, and red-yellow peppers stay visible. Finish with the sliced green onion tops and a little extra lime zest for a fresh-looking plate.

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 3/4-inch wedges $3.49
• Jumbo Yellow Onions 1 medium onion, cut into thick 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 the oven to 425°F. Line a sheet pan or large roasting tray for easier cleanup.
2. Peel nothing unless you prefer to. Cut 1 pound sweet potatoes into 3/4-inch wedges. Cut 1 pound green cabbage into thick wedges, leaving a bit of core so the wedges hold together. Cut 1 medium yellow onion into thick wedges. Mince 3 garlic cloves. Chop 1 bunch parsley. Zest and juice 1 lemon.
3. Pat the 1 pound pork tenderloin dry. Rub it with 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, half the minced garlic, 1 teaspoon salt, and several grinds of black pepper.
4. On the sheet pan, toss the sweet potato wedges, cabbage wedges, and onion with 1 1/2 tablespoons olive oil, the remaining minced garlic, a good pinch of salt, and black pepper. Spread the vegetables so they are not crowded, placing the cabbage cut-side down where possible for better browning.
5. Roast the vegetables for 15 minutes first to give the sweet potatoes a head start.
6. Remove the pan from the oven, make space in the center, and place the seasoned pork tenderloin on the pan. Return to the oven and roast for 18 to 22 minutes more, flipping the sweet potatoes once, until the pork reaches 145°F and the cabbage edges are deeply browned.
7. While the pork roasts, whisk together the lemon zest, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/2 tablespoon olive oil, and the chopped parsley to make a quick parsley-lemon dressing. Add a pinch of salt and pepper.
8. Transfer the pork tenderloin to a board and rest it for 5 to 7 minutes. Spoon a little of the parsley-lemon dressing over the roasted cabbage and sweet potatoes so they look glossy and bright rather than dry.
9. Slice the pork into medallions. Plate a fan of pork slices beside the roasted sweet potatoes and a cabbage wedge, tucking in some roasted onion. Spoon the remaining parsley-lemon dressing over the pork and around the plate for a fresh green finish.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 1 pound $6.99
• Golden Beets 1 pound, peeled and cut into chunks $2.69
• Green Asparagus 1 pound, trimmed $1.99
• Kroger® Whole Baby Bella Mushrooms 8 ounces, halved or thickly 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, leaves picked $2.79
• Olive oil 2 tablespoons
• Butter 2 tablespoons
• Milk or plain yogurt 2 to 3 tablespoons
• Salt to taste
• Black pepper to taste

Instructions

1. Bring a medium saucepan of salted water to a boil. Peel 1 pound golden beets and cut them into small chunks so they cook quickly. Add the beet chunks to the water and simmer for 20 to 25 minutes until very tender.
2. While the beets cook, trim 1 pound asparagus and cut the thicker spears in half lengthwise if needed. Halve or thickly slice 8 ounces baby bella mushrooms. Thinly slice 1 small shallot, mince 2 garlic cloves, strip the leaves from 2 to 3 thyme sprigs, and juice half of 1 lemon. Cut the remaining lemon into wedges for serving.
3. Pat the 1 pound rockfish fillet dry and portion it into 2 pieces if needed. Season both sides with salt, black pepper, and a little of the thyme leaves.
4. Heat the oven to 400°F. Heat a large oven-safe skillet over medium-high heat and add 1 tablespoon olive oil. Place the rockfish in the pan presentation-side down first and sear for 2 minutes until lightly golden. Flip the fish, add 1 tablespoon butter to the pan, and transfer the skillet to the oven for 6 to 8 minutes until the fish flakes easily.
5. While the fish finishes, heat a second skillet over medium-high heat with 1 tablespoon olive oil. Add the mushrooms and cook undisturbed for 2 minutes to brown, then stir and add the sliced shallot. Cook 2 minutes more. Add the asparagus, minced garlic, remaining thyme, a pinch of salt, and a few grinds of pepper. Sauté for 3 to 4 minutes until the asparagus is crisp-tender and the mushrooms are nicely browned. Finish with a squeeze of lemon juice.
6. Drain the cooked beets well. Mash the beet chunks with 1 tablespoon butter and 2 to 3 tablespoons milk or plain yogurt until mostly smooth but still rustic. Season with salt, pepper, and a few drops of lemon juice to brighten the sweetness.
7. Spoon a generous swipe of golden beet mash across each plate. Set the seared rockfish partly over the mash, then mound the asparagus-mushroom sauté alongside it. Spoon any buttery fish juices over the top and add a lemon wedge on the side. The yellow beets, green asparagus, and bronzed mushrooms make the plate look polished and springlike.