Careme Recipes

Ingredients

• Kroger® Wild Caught Sea Scallops Frozen (16 oz) 10–12 oz (about 8–10 scallops), thawed and very well dried $21.99 sale
• Organic Lacinato Kale (1 ct) 1 bunch, stems removed, leaves sliced $2.49
• Organic Yukon Gold Potatoes (3 lb) 12 oz (about 2 medium), thinly sliced into coins $4.99
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $2.29
• Lemon (or Meyer lemon, in season in CA) 1, zested and juiced —
• Butter 2 tbsp —
• Olive oil 3 tbsp, divided —
• Salt & black pepper to taste —
• Red pepper flakes (optional) pinch —

Instructions

1. Prep: Thaw scallops if frozen (overnight in fridge or sealed bag in cold water). Pat extremely dry with paper towels; moisture kills the sear. Thin-slice potatoes; de-stem and slice kale; mince garlic; zest/juice lemon.
2. Crispy potato coins (stove): Heat 1 1/2 tbsp olive oil in a large nonstick or cast-iron skillet over medium-high. Add potatoes in a single layer (work in 2 batches if needed). Season with salt/pepper. Cook until deeply golden, 4–5 minutes per side. Transfer to a plate; keep warm.
3. Sauté kale: In the same skillet, add 1 tbsp olive oil. Add garlic and a pinch of chili flakes; cook 20 seconds. Add kale and a pinch of salt. Sauté until glossy and tender, 3–5 minutes (add a splash of water if it looks dry). Move kale to a warm plate.
4. Sear scallops: Wipe skillet dry. Heat 1/2 tbsp olive oil over high heat until shimmering. Season scallops with salt/pepper. Sear without moving until a deep crust forms, 1 1/2–2 minutes. Flip, cook 60–90 seconds more (they should be just opaque).
5. Lemon-butter finish: Reduce heat to low. Add butter, lemon zest, and 1–2 tbsp lemon juice; swirl to coat scallops for 10–15 seconds.
6. Serve: Plate kale, top with scallops and spoon pan butter over. Add crispy potato coins on the side. Taste and add more lemon/salt if needed.

Ingredients

• Pork Boneless Center Cut Chops Value Pack (1 lb) 2 chops (about 10–12 oz total) $4.99 sale
• Fresh Tomatillo (1 lb) 1/2 lb (about 6–8 tomatillos), husked and rinsed $0.99 sale
• Chayote Squash (1 ct) 1, peeled and cut into 1/2-inch wedges $1.29 sale
• Simple Truth Organic® Roma Tomatoes (16 oz) 2 tomatoes, halved $2.99
• Organic Jumbo Red Onion (1 lb) 1/4 onion, thinly sliced (plus 1–2 tbsp more for salsa if you like) $2.49
• Simple Truth Organic® Garlic Bulbs (3 ct) 1 clove, minced $2.29
• Lime 1, juiced —
• Cilantro (optional but great) 1/4 cup chopped —
• Olive oil or neutral oil 2–3 tbsp —
• Ground cumin 1 tsp —
• Chili powder or smoked paprika 1 tsp —
• Salt & black pepper to taste —

Instructions

1. Prep: Pat pork chops dry. Season both sides with 1 tsp cumin, 1 tsp chili powder, salt, and pepper. Peel/cut chayote. Husk/rinse tomatillos. Halve tomatoes; slice a bit of red onion.
2. Make quick tomatillo salsa (stove): In a small saucepan, add tomatillos and cover with water. Simmer until they turn olive-green and soften, 6–8 minutes. Drain. Mash with a fork (or blend) with minced garlic, lime juice, a pinch of salt, and cilantro/red onion to taste.
3. Grill the pork (grill): Preheat grill to medium-high. Oil grates. Grill chops 3–5 minutes per side depending on thickness, aiming for 145°F internal. Rest 5 minutes.
4. Char the veg (grill): While pork rests, toss chayote and tomato halves with oil, salt, and pepper. Grill chayote 3–4 minutes per side until charred-tender. Grill tomatoes cut-side down 2–3 minutes until blistered. (If your grill is tight on space, do this while the pork cooks.)
5. Serve: Slice pork. Plate chayote and tomatoes, spoon tomatillo salsa over pork, and finish with extra lime and a pinch of salt.

Ingredients

• Fresh Wild Mussels (1 lb) 1 lb, scrubbed and debearded $6.99 sale
• Organic Spaghetti Squash (1 lb) 1 medium (about 2–2.5 lb if available; use what you find) $2.19
• Simple Truth Organic® Roma Tomatoes (16 oz) 3 tomatoes, diced (or use any on-hand canned tomatoes if preferred) $2.99
• Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, thinly sliced $2.29
• Organic Jumbo Yellow Onion (1 lb) 1/4 onion, thinly sliced $1.99
• Olive oil 2 tbsp —
• White wine (optional) or broth/water 1/3 cup —
• Red pepper flakes pinch to 1/2 tsp —
• Salt & black pepper to taste —
• Parsley (optional) 2 tbsp chopped —

Instructions

1. Prep the squash (oven): Heat oven to 425°F. Halve spaghetti squash lengthwise and scoop seeds. Rub cut sides with a little olive oil, salt, and pepper. Place cut-side down on a sheet pan and roast until strands pull easily, 30–40 minutes (depending on size).
2. Prep mussels: While squash roasts, scrub mussels under cold water and pull off beards. Discard any that are cracked or won’t close when tapped.
3. Start the broth (stove): In a large pot with a lid, heat 2 tbsp olive oil over medium. Add onion, cook 2 minutes. Add sliced garlic and red pepper flakes; cook 30 seconds. Add diced tomatoes plus a pinch of salt and pepper. Cook 5 minutes until juicy.
4. Steam mussels: Add wine (or broth/water). Bring to a lively simmer. Add mussels, cover, and cook 5–7 minutes, shaking the pot once or twice, until mussels open. Turn off heat. Discard any that remain closed.
5. Finish squash: Flip squash over, rake into strands with a fork. Taste and season lightly (remember the mussel broth is salty).
6. Serve: Divide squash strands between two bowls. Ladle mussels and tomato broth over top. Finish with parsley and black pepper.